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!)
Amazing!!! I have tried these out on my family and work mates and no body can believe they have black bean in them!!
I literally just made these and I must say I have fully converted to these over regular brownies because they’re good a good for me. YUM!!!
Thank you for the recipe!
I was skeptical because I’ve tried other black bean brownie recipes and disliked them but I made these last night. They came out awesome. They taste even better the next day sitting in the fridge.
Katie, finally someone that understands a sweet tooth and makes it a waaaaay less guilty pleasure. Love what you do and the fact that not recipe hasn’t been absolutely delectable and taste naughty…miraculous! my question is what is your fave brownie recipe? black bean? sweet potato?
Also what is your absolute fave dessert recipe that you always come back to?
TIA
Laura
Very, very good. I added a couple teaspoons of caramel almond butter also. Delicious…..
I made these for Thanksgiving (my son requested brownies and we are GF) and they were a hit! Very fudgey and extra delish with a scoop of ice cream. Such a a great recipe for people with food allergies. Thanks Katie!
Just in case anyone was wondering if refried black beans would work, I am happy to report that yes they do!! I used a brand that was only black beans and water, no salt, oil or other flavoring. I have so many cans of them so I wanted to give it a try. I used the same measurements of all the other ingredients. It actually makes more brownie batter and is a slightly different texture. So I put them in a 7×11 pan for 25 minutes. Everything else was the same.
Just made these last night and had a couple bites of 1 before breakfast to see if I should share with someone at the gym. DELICIOUS!!! I’ve been trying to cut down on my sugar intake and this will do it! Protein from the beans and happiness from the chocolate. I tried another recipe and it was good too, but had refined sugar in it. Thank you!
Delicious I love these!!!! I can’t wait for family to try then I’ll tell them what’s in them haha!! Perfect treat when you need something sweet to eat!
Cannot explain how much I LOVE these brownies!!! Possibly my favourite recipe of yours so far Katie 😀 I’m not ashamed to say I’ve made them at least 4 times other the last couple of weeks for various friends/family, who have all asked for the recipe. They are SO quick and easy, my new go to!!
I had a happy accident with these brownies. I made a double batch in a 9″ by 11″ pan. Afraid to burn the brownies, I ended up with slightly undercooked brownies. They kept their shape as long as they remained refrigerated. I ended up freezing most of them as I did not want to eat then all at once. Today, I found a last solid chunk of frozen brownies. I thought I would heat them up for 30 seconds in a 1000-watt microwave and that was when I ended up with a lava-cake-style brownie. I had to eat the brownie with a fork. I thought I had died and gone to heaven as I have not being able to have a traditional lava cake ever since I discovered I was lactose- intolerant. Thank you, Katie, for a multi-tasking recipe!
I tried these and they were DELICIOUS! I was a little nervous because I’ve never made black bean brownies before but I was pleasantly surprised. The only thing was that I found this didnt make much batter, and unlike your brownies in the pictures, mine were paper thin since there wasn’t enough to properly fill the pan so that was a little disappointing. Maybe I should double the recipe??
Thanks so much for sharing this recipe !
I love these brownies just the way they are! however I have a coworker who wants to know if she could sub applesauce for the oil. Has anyone tried it that way? (too many comments to hunt through!). Thanks for any info about the results!
I made these yesterday and at first I was worried because they came out of the oven very goopy and runny. I put them in the fridge overnight as directed and when I cut into them this morning they were PERFECT! Everybody loved them and didn’t suspect a thing. When I finally told them that they were made with beans they were in shock. I will definantly make these brownies again, they are super yummy and have a perfect texture! I recommend serving with fresh fruit.
These brownies are, no lie, possibly the best brownies I have ever made. I only used 1/3 cup raw agave, no extra sweetener, and added 2 tsps plain Greek yogurt and 1 tsp ground flax, and they turned out amazing. I had been so curious in trying black bean brownies and have been pleasantly surprised. These brownies are not crunchy at all, for those who like a crispy outer brownie. They are thick and fudgy, which I like. Go team chocolate!
I tried this for the first time and they are delicious. The only substitution I had to use was almond extract instead of vanilla. Nonetheless they are good. I had my brother try them and he liked them, then I revealed what was inside. Can’t wait to explore more guilt free healthy treats. Thank you Katie.