Black Bean Brownies – the ultra fudgy and decadent chocolate treat.
Edit: Thank you to everyone who has been asking…
After more than a year in the works, my NEW cookbook is finally available!
Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points.
Above – Watch how to make black bean brownies.
I know what you’re thinking.
“Why would I want to eat a healthy brownie when I could be eating a deep, dark, rich, fudgy, and chocolatey brownie instead?”
But what if the deep, dark, rich, chocolate brownie is the healthy brownie?
No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three different groups of people used to “normal” desserts.
For the ultimate test, my roommate brought two pans of the vegan black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy.
She came home with no brownies left… but with five requests for the healthy black bean brownie recipe!
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Easy Black Bean Brownies
I know some of you have been disappointed by mediocre bean-based brownies you’ve tried in the past, which is why it’s taken me so long to come up with my own recipe:
I’ve tried some awful black bean brownie recipes in the past, too.
For example?
Don’t think you’ll get brownies by adding cocoa powder to my Chickpea Cookie Dough Dip and baking it.
Trust me. You’ll get cardboard.
I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition.
And these really do!
Also, huge thanks to everyone who’s been sharing these on Instagram!
If you try the brownies, be sure to rate the recipe here, or tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!
Black Bean Brownies
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp salt
- 1/3 cup pure maple syrup, honey, or agave (75g)
- pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
- optional: more chips, for presentation
Instructions
- Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!View Black Bean Brownies Nutrition Facts
Video
Notes
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(No crazy ingredients!)
OH MY GAWW! How decadent. How amazing! These were so moist and the perfect amount of sweetness, chocolatey-ness… Seriously. When I told my 6 year old they were black bean brownies, he looks at me after a couple of bites and say, “Mom, I think you gave me an actual brownie because I can’t taste the black beans.” I call that #WINNING!
These are delicious. I added walnuts also. You do have to put them in the refrigerator to harden up however.
I must say, Katie, this recipe is a winner! =D I made this recipe the other night though it did appear under-cooked when I took it out of the oven. I decided to bake it a little longer and it seemed a little better but I still put it in the fridge to firm up the middle more. Anyway, my mom and husband have both tried it and not realized anything too different about it. My mom thought the texture was a little different but she also knows brownies can be made for various textures. haha No one even suspected the secret ingredient! 😉 Maybe I will tell them later. The only changes I made were that I used quinoa flakes in place of the quick oats, I used more maple syrup because I did not have stevia on hand, I used grapeseed oil, and I stirred 1/2 cup chocolate chips in then sprinkled the extra 1/4 cup or so on top! I’m very happy with this recipe! Thank you, Katie!!! =)
Just made these, they’re intensely chocolatey and VERY gooey (but in a good way!) though kinda hard to cut and transfer neatly…hoping they’ll firm up in the fridge overnight as recommended. I’m a keen baker but today’s my first time experimenting with vegan baking, and these turned out much better than my chickpea water meringue experiment earlier!
I substituted the quick oats with almond flour (1/2 cup + 1/8 cup) because I realised I was out of oats…and they turned out YUM-MY! YAAAAAAAAAAAAAYYYYYYYYYYY!!! Guiltless brownies? YES PLEASE! Thanks for this recipe!!!
These are the best black bean brownies I’ve eaten. My kids (6yo, 3yo, and 2yo) also approve. The 6yo even sneaked an extra piece when I wasn’t in the kitchen.
These brownies were just wonderful Katie! I’ve made two batches already this week and everyone who eats them is delighted.
My husband, a real chocolate lover, gobbled his first two (large) portions before he even knew that they were bean-based. Tomorrow, I will try making the modification of this recipe, the protein bars.
You are doing a great job in providing great healthy recipes that actually taste delicious. I know that there must be a huge amount of effort to develop each dish and finally publish it with the mouthwatering photos. Thank you for all of your work.
loved these !!!! i used dark chocolate chunk pieces, yummy!!!! they turned out perfect.
I have been following your receipes for a while but hadn’t got around to making anything. But after reading ‘How Not To Die’ and that he recommends black bean brownies as a green light food I had to give them a go. Oh my, they are so rich, so tasty. I will have to make another batch to try them out on my work colleagues though as my husband and I have eaten the first batch! And thank you for putting grams in your receipes for those of us in the UK who can’t get our heads around cups.
I have made these brownies so many times. They are absolutely fabulous! My husband absolutely HATES any kind of beans but loves this recipe. I leave out the stevia/sugar and reduce the maple syrup, so they’re a healthy snack for my 1.5 year old, picky eater. Thanks so much for this wonderful recipe!
Wow, delicious. My son made a real face when he saw the can of beans. I told him to wait and let his tongue be the judge. Well, we both loved it, and he kept begging for more. Thanks!
Just made these. Absolutely delicious. I used honey, coconut oil and coconut sugar.
I made these and subbed in carob powder and carob chips in place of the cocoa and chocolate. I also omitted the stevia and just used all honey. The end product was quite good. Much much better than the other 3 recipes I tried, so this will definitely be our go to! I am wondering if anyone has tried adding some eggs, or even just whites, to help them fluff a little? They were very flat, which does not effect the taste, but I don’t feel like a little fluffing would hurt. Of course they would not be vegan at this point.
These are amazing! I was slightly nervous about trying them, since the last black bean brownies I tried tasted like actual cardboard. But they are delicious and I love that I can eat 1 (or 2) without feeling guilty. Thanks for the recipe!
OMG! These brownies are soooo delicious. I can’t wait to make my next batch. Tested them out on a family member and I did not tell them the ingredients and they thought they were eating a brownie. I told them later and they were shocked. Thanks for the recipe.
Where is the recipe?! I’ve been dying to try this but can’t find it on the page…