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!)
I made these with vegan erythritol/stevia sweetened dark chocolate chips. I also put a few drops of stevia into the mixture, along with maple syrup. I don’t think that was a winning combination. Definitely tasted like a strange vegan baked good.
Eating one now! I used Ghirardelli majestic cacao powder, sugar free Hershey’s semi-sweet chocolate chips, replaced the honey with 1/3c xylitol made into a syrup with 4tsp water, used 2tbs truvia, and switched out the oil for 1/2c banana (about 40g) and I have to say that these were some great brownies! They had a little bit of a banana taste to it that went away after it cooled. I have never had black bean brownies before, so I’m glad I picked this recipe to try. I don’t think I would have liked them any other way. Thanks!
This recipe was easy to make and super yummy! My 22 year old nephew loved them and was shocked when he learned they were healthy. Absolutely a do-over!
OMG! The’s brownies were so good! I had to refrigerate them after cooling- they weren’t set up enough. I just tried one and I would love to eat the whole pan, but I want to try these out w/ the kiddos when they get home from school. I will definetely be trying the blondies but keep these recipe!
Thanks again!
My 4 year old and I made these together and they were excellent! It scratches my chocolate itch without undoing my efforts to make good food choices. :o)
Thanks for the recipe, Katy!!
I made these using coconut oil. Horrible. Overpowering coconut flavour and hard texture. Made them again using olive oil and rolled oats. They were to die for.
Thank you.
Oh. My. Lord. Seriously… eating this was pretty damn close to a religious experience. To know they were healthy was like an extra, awesome, amazing gift from the Heavens. Like Manna or something. I have also put them in small muffin tins, and then froze, and brought to work. I highly recommend 15 seconds in the microwave before eating… you will find Nirvana! Could I get any more religious phrases in this review? Probably not… you might find religion again once you’ve had these. (and do NOT skip the chocolate bits…)
My whole family loved these brownies! I subbed the
Oatmeal with an equal amt of GF flour, as oats is one of our allergies as well; also, I accidentally dumped the choc chips in before I blended the whole thing, and tried picking them out but finally got lazy and blended maybe 2/3 of them up in the whole thing anyway. Then I just sprinkled extra on too. Two thumbs way up! Thank you for sharing!!
I was nervous since these were the first black bean brownies I’ve ever made. I’m glad you said to wait 10 minutes before cutting it. I waited until the next day as well to have them, and they were soft yet still held together. They were perfectly sweet and so allergy friendly!
A friend made the first few batches for me and they were AMAZING. Then I tried my hand – twice so far – and they aren’t nearly as good. Mine are more like bricks – denser, less chocolatey, more dry, less flavorful in general – whereas hers where lighter, thicker, more fudgy and more moist. Is it possible I am food processing too long? I let it go for 5 minutes or more, to the point where the batter was quite warm from the friction. Any advise out there? Its KILLING me that I cannot recreate my friend’s success!
Katie,
Thank you so much for a grreat recipe!
I recentl saw an article recommending substituting black beans in baked goods, then came upon your recipe.
I added a teaspoon of chia seeds and a tablespoon of perked coffee for a mocha taste. They were yummy!
i CAN’T WAIT to try your other recipes.
Thanks again,
Kelly
I enjoy this blog, but unfortunately not these brownies. I followed the recipe and really didn’t care for the texture. It reminds me more of a fudge than a brownie, and I didn’t find it pleasant, even with the extra chocolate chips added. Thanks for the recipe though, Katie!
These are sooooo good. Like, way better than I expected good. I didn’t have quick oats, so I just used the same amount of regular oats and put them in my food processor FIRST to chop them up a little bit. I also used honey + 2 tbsp sugar, and they were super sweet, I think next time I’ll just go with the 1/3 c honey. I found that they were a little too thick, so I poured in about 1/5 c water also. Definitely don’t try to cut them while they’re hot though, sticking them in the fridge for a bit to firm up is the way to go!
STUPID GOOD!! AMAZING!!! HALLELUJAH!!
I’m not exaggerating…these are awesome. Just follow the directions and you’ll have awesome, deliciously, chocolatey goodness!
I made these to prove there is NO way they taste good. I was sooooo wrong. I was one of the unfortunate souls that had to use a blender. A bit of work. Completely worth it. Bravo. These are heaven.
You know how to be a real hero to your kids? Let them have a brownie before school as a treat for having no problems getting ready for school. I’m a vet and a professional firefighter and I was more of a hero in my kids eyes after I gave them these brownies before school.
Ps. Don’t tell mom
HAHAHA! Love it!