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!)
If I want to substitute oat flour for the quick oats, how much would I use? I have quite a bit of oat flour left over from another black bean brownie recipe I tried and it didn’t work. The brownies kept coming out burnt on the outside and not done on the inside! 🙁 I’m excited to try this though.
These worked out really well. Tasted great. But are they really only 3 smart pts per brownie? Seems like they should be more than that.
I have now made these twice – a hit with my kids both times.
A couple of things I’ve learned (because I never seem to follow a recipe exactly): 1) Coconut oil works well and is tasty – but it had almost too much coconut flavor for our preference. I used grapeseed oil the second time and liked it much better. 2) I used regular flour the first time, which worked well. But I used potato flour the second time, which made for a deliciously messy, gooey brownie. Highly recommend for those who like their brownies gooey (or for those intending to pair it with ice cream) and finally, 3) I frosted the last batch with some sweet potato frosting, which paired nicely with the bean brownie and gave it that little extra kick that helps to disguise the bean. I made chocolate frosting and drizzled with some butterscotch frosting, but choose a flavor to your taste.
These are absolutely delightful! Truly! I used vegetable oil for lower saturated fat and all maple syrup. I have to admit I was skeptical that no one could tell they were black bean, so I tried the ultimate test–my carnivorous, very unhealthy boyfriend who will never try any of my vegan or healthy food. He walked in the door, just as they were ready to cut–still warm–and he said, “oh, these are so good! They hit the spot.” I started laughing and he said “what, am I eating something healthy” Needless to say, he went back for seconds and I could hear him going “they’re so gooey and moist,” he was amazed, and wanted to know if we could have them for dinner since they were so healthy. Hehe.
What kind of cocoa powder do you use? Unsweetened?
Unsweetened, natural cocoa. I don’t know if Dutch processed cocoa would make a difference or not…
These are really good! Very gooey and chocolatey. Just if anyone’s wondering I made them with rolled oats and it worked fine
OMG, I was skeptical about these but tried them tonight. They are so good, will be making them again. My husband hasn’t tried them yet, but I’m sure he is going to like them.
These are incredible! I used agave syrup and 1.5 packs of NuNaturals as my sweetener. Turned out great! Thanks!
Is the nutrition facts for these based on 9 or 12 brownies?
Hi just wondering how you would store these/how long they would last because would love to take them to school!
They last at least a few days.
Love your book. I’ve been following you for a long time. I bake these every week. I want to use muffin tins instead of an 8 inch pan. Do I reduce the baking time? Thanks, Tina.
Also, top these brownies with your Reeses Pieces Fudge Frosting and crushed peanuts. Whole new level of yumminess.
Hi Y’all! This recipe is pretty tasty. I used a submersible blender as I do not have a food processor yet. The texture was not bad, although it wasn’t perfectly smooth. It is quite rich. I did end up refrigerating the brownies after baking as they were still quite soft and gooey.
I made these for a gathering at my house over the weekend and took the leftovers to work to share. Everyone loved them and had no idea these were made with black beans. I did use Almond extract instead of Vanilla. I had at least 5 requests for the recipe. THANK YOU!! This will be my forever brownie recipe!
These are seriously delicious and addicting. I fantasize about them all the time. Seriously… I might need therapy they are that good.
Hi Katie
My daughter made these brownies and they were delicious and now I’ve made them too and I’m going to bring them to friends! Bravo for such a yummy and healthy recipe. So scrumptious and chocolaty too.