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!)
These brownies are delicious, I used Hersheys special Dark Chocolate and they were so rich and decadent! My new go to brownie recipe!
This is the first time I ever made black bean brownies, I was hesitant to do them, since I don’t like the taste of black beans, I thought these were going to be a major flop, however they turned out to be incredibly delicious. The texture was great, the flavor is really good. I added an egg to the recipe, used sugar and a bit of stevia and it turned out to fantastic.
Everyone at home like them. These could definitely pass as regular brownies, if the beans are processed properly.
I am grain free and so substituted an equal amount of ground flaxseed for the oats. Also, I realized after opening the can of black beans that they were kidney beans! So I used them anyway. These are delicious. The texture is a bit like thick refried beans, but the flavor is all brownie. The one I just ate was still a little warm and kind of folded through my fingers as I ate it. Hopefully they get a little more firm as they cool. I just couldn’t wait, they smelled so good! Now on to a kid birthday party for the real test!
I made these and they are wonderful. Here is what I did that is slightly different from the original recipe. First, I used rolled oats. I did run the food processor a lot as instructed so I can’t imagine it made a difference. I also used unsweetened apple sauce in place of the oil because I had some to use up. I used whole grain spelt flour. I tasted the batter and I could notice the black beans more than I wanted so I added an extra 1/2 tablespoon of unsweetened cocoa powder. I also used the full amount Guittard 55% semi-sweet chocolate chips, 2/3 cup. I baked them 17 minutes in a convection oven. They are nice and fudgy plus there is no after taste of beans. I will say they are a little sweeter than I would like – maybe because of the apple sauce. I will try them again and not add the extra 2 tablespoons of sugar (I used sucanat.) I am guessing my husband is going to request adding some nuts, too.
Vivian, how much applesauce did you use in place of the oil? -Thanks!
I never leave reviews for recipes however I wanted these are AMAZING!! I practically ate the whole batch to myself. I am definitely keeping for future baking
After I made these for my partner, made him guess what was in it, and then surprised him with the main ingredient (black beans), he glanced at his half-eaten brownie and asked: “Where are they?”
We enjoy desserts of all kind, and were very, very satisfied with these brownies. So delicious. I plan to make more AND try other versions of Katie’s brownies! YUUUUMMMM!
NOTE: I did not have a food processor, and used a fork + hands to mash up the black beans. I’m sure it would taste even better as noted in the recipe had I used one. However, for anyone who is without a food processor, the final product is still delish!
I’ve made black bean brownies before by replacing the wet ingredients of a box mix with a blended can of black beans. I liked them but am trying to move away from processed foods and wanted a from scratch recipe. This one was great! I had to process my old fashioned oats because I didn’t have quick oats and I used 1/4 c of honey instead of 1/3 c because again it’s what I had. I’m new on WW and for 16 servings it’s 7SP. I don’t know how WW points plus worked but I was no where near 3 points for 12…
***I divided the pan in to 16 brownies at 7SP (WW) per serving. Reading back over that, I realized I worded it horribly.
There was an old version of WW that was calculated differently than the new points system. Guessing that is the difference? (I’m not on WW so I don’t know the system, only know that it was changed last year.)
worst thing i have ever had
Could you elaborate as so why?
This recipe is definitely amazing. First try, with a few slight changes (I only had kidney beans, doubled the recipe, and added an extra Tbsp each of cocoa and sugar because of doubling), this turned out incredible.
OMG these were absolutely amazing! Followed the recipe using maple syrup, vegetable oil, 2 tbsp granulated sugar, and Ghirardelli 60% Cacao chocolate disks. My boyfriend even loved them! You wouldn’t even know these were made with black beans; although let’s be honest, these don’t have the same texture and consistency as those full-fat 600 calorie brownies but you won’t need those anymore after you try these and your muffin top will thank you! These didn’t last more than a couple of days in my house. Fudge-y, soft, and addictive!
Hi, I made these brownies and thought the flavor was good. If I had to do it over again, I would food process the oats first, before everything else to turn them into an oat flour. The texture of the oats in the brownies made them seem a little more wholesome and less indulgent, lol. Keep up the good work, Katie!
These brownies are delicious, however I wish they would come out a little firmer.. I mean I can eat these no problem regardless but I”m trying to trick my significant other into eating them too so they have to come out as brownie-y as possible :p any tips??
Refrigerate overnight and they firm up amazingly!
YEs! Yum! I love these. My second batch is in the oven. I substituted flax meal for the oats and they turned out perfecttt! I’ve been doing a black bean brownie sundae with coconut milk ice cream and am SO HAPPY with every bite. Thank you! … my man still isn’t a fan because he likes cakey brownies so, more for me ?
Wow. Just made these and they were fantastic! I used oat flour instead of quick oats (which made the batter extremely smooth). The brownies are a tad thin, but they more than compensate in richness and chocolatey goodness. You can’t detect the ‘bean’ taste at all. So simple to make, I’ll definitely do this again and try it out on my friends to see if they can guess the secret ingredient!
I am vegan and I have been trying to cook for my fiancé with zero success in desserts. I just made these brownies and they were so good I almost cried. First time I was able to make dessert for him that tasted good and was completely vegan! I will add these to my use all the time recipes!
Katie Your black bean brownie recipe is AWESOME! OMG!! YUMMY . Thank you for an amazing recipe