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!)
Great Recipe, Katie!
Make sure you use salt-free canned black beans, if possible.
To reduce the fat calories, I substitute smooth homemade or store bought applesauce for the oil.
Just as moist as using oil.
As i had more cocoa powder, i thought of trying a dish with it, when i googled it i found your recipe. I tried this with my blender as i did not have the food processor for blending. Black bean brownies was a delight to watch and taste, this came out very well. Thanks for the recipe Katie, Expecting more delicious recipes from you.
Can you replace the maple syrup with coconut palm sugar?
this is a super duper freaking awesome treat
we used dried beans that were soaked overnight then boiled till soft
will be making these often now that we have discovered this piece of deliciousness
thank you so much
These came out like liquid. Thumbs down.
Hi Katie,
Is it possible to grind the oat in a coffee grinder to yield a fine powder of oat? I don’t have a food processor and I really want to try your brownies. I’m going to use a hand blender to puree the beans but the oat is the one keeping me wondering.
Such super sweet and flavourful brownies! I used a little more cocoa and a little less sweeteners, the taste and structure were amazing (a tad crumbly maybe, but I did eat them fresh out of the oven…). I tried your trick of not letting people know they were bean-brownies, and had such a hilarious time with bith the guessing and the gobsmakced faces when I told them. Thanks for this delish recipe, I’m sure I’ll be baking it many times 🙂
I have made these countless times and love them! I posted a picture on Instagram. Checkout biogeekfoodfreak
Hello, What kind of cocoa powder do you use? Are you talking about Nestle brand? Thank you.
I just use any USDA Organic variety, I used just yesterday 365 brand from Whole Foods. I’m sure any kind will work. IMO. 🙂
I made these but used olive oil instead of coconut oil and instead of stevia i added a scoop of vanilla protein powder. The batter was pretty thick and a bit temperamental but it was sooo worth it. These were delicious! I made them for a dinner party and they were gone in about 5 seconds! Everyone loved them! I also used white chocolate chunks instead of chocolate chips.. delish 🙂
Has anyone tried dark chocolate chips with this recipe? Also, any thoughts on using banana or avocado and stevia instead of agave/honey?
I just made them yesterday with dark chips and it turned out amazingly, but then again I’m a fan of dark chocolate to begin with!
I just used Guittard Extra Dark Chocolate Baking Chips {63% Cocoa} And they were delicious, but I always use this kind and so I am used to them. Cannot help with the rest of your queries. Cheers!
I’ve always been a huge fan of this recipe, ever since making it for the first time a couple of years ago. Every time I put the black beans in the blender, I cringe…but I know the end result is just so amazing! So good that I wrote about it on my own blog, crediting and linking back to you. It can be found here:
http://www.unveiled-tales.com/post/sweet-and-fudgy-black-bean-brownies/
Thanks for my go-to brownie recipe! Between my husband and I, there is only 1 brownie left from yesterday’s batch!
These are SO DELICIOUS!!!!!!!!!! I’ve made other black bean brownies and they were kind of gross. I really can’t believe how good they are! Thank you!
Katie, you really need to put up some kind of WARNING alert on this recipe. I could not stop eating them! BTW, a Blendtech with Twister Jar works great for blending this recipe.
These are amazing! I’ve been wanting to make black bean brownies for years and finally did so today. We did 2/3 cup chocolate chips since I have younger kids. They are soooooo delicious! Thank you, Katie!
I substituted no sugar added apple sauce instead of coconut oil–brownies moist and delish!! Is it wrong that I ate an entire row all by myself??
no it is not wrong