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!
You May Also Like: Vegan Chocolate Chip Cookies
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 gosh!! I can’t believe how good it tastes. I was skeptical until I put a slice in my mouth.
It’s moist, and it’s delicious! It’s a bit too sweet for my liking though.
I’m a kindergarten teacher, and this is something I could make with the kids.
Can you please explain why this is a healthier alternative (or is it?) to the usual chocolate brownie?
I have been trying to eat better, so when I stumbled upon your recipe I was interested in trying it. Since my discovery, I have made these every week for the past month and have tweaked and experimented with the ingredients each time. I’ve substituted honey as the sweetener (and I liked that), I didn’t like molasses as the sweetener (too strong of a taste). I am now trying xylitol as the sweetener, so I hope it tastes good. I have also used butter as the fat, and that has turned out well. I can’t believe how moist the brownies are! The chips I have been using are called “Gerbs” and they are an allergy free chip with just a few ingredients.
Thank you for posting such a wonderful alternative!
These are soo good. My dad requested I make a whole batch for him and he didn’t know they were black bean brownies.
just tried this recipe and it was perfection. so easy to make and taste and texture were like a regular brownie. will be making again for sure!
These were absolute perfection. I did a talk about veganism at a local school and brought these for the kids to sample. They went gaga over them, and not a single child guessed the secret ingredient. Delish!!
Just made those brownies and they’re absolutely delicious! Used cooked black beans… Thank you so much for sharing this recipe! 🙂
Great recipe, first time making/eating black bean brownies! I made some modifications since we’re doing no oil and keeping sugars to a minimum. 1:1 sub unsweetened applesauce for oil plus another 1/3c to sub some sugar, 1/3 c Lucuma powder and only 1tbs agave. 2tbs Cocoa and 1tbs cacao. Parchment lined pan instead of oiled. These brownies came out beautifully, so moist and delicious you wouldn’t even know they were actually good for you! (Minus the chocolate chips of course) Thank you so much for these recipes!!
hi how do you store these, fridge or airtight on counter? and how long is the shelf life? thanks
Overnight is fine unfridged. Otherwise refrigerate 3-4 days.
Wow, these are amazing. I made a pan yesterday for my grandson who has food allergies (I used the chocolate chips from Target — Enjoy Life–which are dairy free. Everyone loved them. I came home today and made another pan for my husband and me. They taste great and you know you are eating something healthy. Thanks for sharing this wonderful recipe.
The brownies turned out great. I used only real maple syrup; not stevia. I also did not use canned black beans. I had prepared my dry beans ahead of time by using the crockpot and not spices just for this reason. I also made a raspberry coulis with real maple syrup and poured a little bit over the browner and YUMMY.
I made these this weekend and think they are delicious. My husband isn’t a fan of the coconut oil (I can’t get enough coconut oil, but will try next time using vegetable oil)… I doubled the recipe and used a larger dish, but they turned out more like fudge than brownies. I blended the ingredients in my vitamix, did I blend the ingredients too well? Wondering if I should add more oats next time? Any tips? I’m bringing brownies to a family gathering next weekend and would love to fool everyone with this recipe.
Also, maybe I didn’t cook them long enough.
She recommended a food processor for best results, so maybe that’s it? Also some recipes can’t be directly doubled without changing some of the ingredients and/or baking time.
Absolutely LOVE these. I made the recipe and then stuck it in the fridge overnight and the next day it tasted like fudge. They are the perfect chocolate treat. I am going to try freezing small pieces for in the future I have them handy whenever I need! They are moist, super chocolatey and delicious! You would never know black beans are in them.
Aah! Mah! Gawd! So very yum yum! Like a delicious, gooey, chocolate delivery system. No substitutions, made as directed with coconut oil and honey. To be honest, the batter never got “completely smooth”, (processed for about five minutes in a Cuisinart but still had flecks of bean skin and oat), but no matter. Can I just eat these all day and call them oats and beans? Well I’m gonna! Thanks Katie!
Absolutely delicious! Love it! Thank you!
I just made these, but they’re still mushy. I know you say to put them in the fridge over night to thicken. I’m just wondering if you know what causes them to sometimes be mushy and other times not?
I was so disappointed that I had to put them in the fridge and not eat them while they were hot straight out of the pan. 🙁 I can tell you, they’re going to be delicious – the mixing spoon was really good! Can’t wait to try them!
can i try red beans instead?
or sweet potato??