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 just… I’m speechless. I’ve been making your recipes for a while, and these are 100% the most decadent, delicious thing I’ve made from your blog (and I adore your blog). My brother and i made them for my mom, who’s diabetic, and all the fiber and protein meant these didn’t hit her like a ton of bricks the way normal brownies would. Thank you Katie!
Please fix your pdf or printed page settings. This was not worth 11 pages of paper.
Hi, it definitely shouldn’t be printing 11 sheets of paper. Can you tell me what was on those sheets? It should definitely only be printing the recipe, which it is for me… If it’s not for everyone, this is absolutely something we want to fix.
These were amazing:). I was looking for a healthier dessert to celebrate Valentine’s Day and these were so good and easy to make!! Thank you! Now I just have to restrain myself from eating the whole pan…:)
I saw you posted the WW point plus value in the nutrition facts, but now WW has the new Smart Points plan… do you have this recipe calculated for the Smart Points?
Hi Joanne- I calculated it- using the following options in the recipe- canola oil, maple syrup, 2T of sugar and 2/3 cup of chocolate chips. If you cut into 12 servings it’s 6 Smartpoints per serving. Quite a few- but worth planning for! I am going to do what another reviewer suggested and bake in a mini muffin tin- that way I can easily divide the batter into 12 servings and don’t have to worry about cutting evenly. I am also going to try freezing some of then baked ones to see how they thaw. I can’t risk having the whole pan available for myself!
I just made these and had to comment.. They are absolutely divine! So chocolatey, gooey, melt in the mouth deliciousness. You definitely wouldn’t know there were beans in there. I will be saving this recipe and making again for sure. Thank you!
These are really delicious! Since I found this recipe a couple of weeks ago, I always have Some in the fridge to satisfy my chocolate cravings with a small piece. I use cacao nibs and walnuts instead of the chocolate chips though, but I don’t feel like I miss out on the chips. Really great recipe, Thanks for shading!
I made these today and they were delicious and moist. Best recipe I have tried.
I substituted Chocolate Chips for Andes Baking Bits. Delish.
Oh my! I made these last night. My husband, who can always taste when my desserts are healthy, really enjoyed them. He couldn’t believe I was letting the kids have a second helping. Our 4 year old revealed the secret ingredient, my husband denies they are completely heathly because I used chocolate chips. I didn’t bother telling him the black bean to chocolate ratio, as long as they like the recipe I will make it.
Thank you!
Katie you are the first blogger I ever followed years and years ago and STILL this recipe is my all time favorite black bean brownie recipe. I have made it countless times and even though I have tried others, I always come back to this one. It’s still the best. Co-worker approved, husband approved… just yummy. I always use the measurements listed and don’t deviate however one time I accidentally blended the 1/2 cup chips in with the batter. Oops!! I rolled with it and sprinkled the rest on top. It turned out great anyway. As the chocolate cooled it helped give the brownies some firmness to the fudgy texture. Try it! But don’t change anything else, it’s perfect! Thanks for cracking the code on the black bean brownies! 🙂
I tried this recipe, and my only “negative” comment is that I think they could be sweeter (my kids will notice this, although personally I am good with the level of sweetness). I may adjust the sweet ingredients next time I make them. Also, I didn’t have quick-cooking oatmeal, and so I used rolled oats. It was difficult to blend the oats in so that the batter would be smooth. If this is an issue next time, I will just flour my oats first. Other than that, I made them in a mini muffin pan, so that I would have little brownie bites instead of the traditional brownie bar. Overall, they are delicious and I will definitely try these again!
Wow just made these brownies and they turned out amazing! I was very skeptical making them thinking they would be pretty bad (like a lot of vegan recipes I’ve tried) but gosh it was tasty. I usually don’t comment but I was very surprised and pleased with the outcome. Thanks so much!
I can’t eat very much fat (due to health issues) and am thinking of switching out the oats for normal flour (since they contain fat) and the oil for applesauce. Has anyone tried this? Are there any recommendations as to what amounts I should use to make it work?
Thanks in advance!
WOW these were yummy!!! Followed your recipe exactly (accidentally bought kidney beans instead of black, but otherwise to the letter). I used 2/3 c of chocolate chips within the brownies and none on top, and they were FABULOUS. Thanks so much for the delicious recipe!!
These were easy and delicious! One note though- if you cut into 12 pieces, using 2/3 cup of chocolate chips, canola oil, maple syrup and the 2T of sugar- they work out to 6 Smartpoints each on the 2017 Weight Watchers program. So you do need to plan for them!
I have been making these for about a year now, when i first discovered these. It is my GO TO recipe for brownies, absolutely delicious & EXTREMELY easy to make with a good food processor! Also toddler approved 🙂