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 brownies because my son is a picky eater and I’m hiding vegetables in foods. I followed the recipe exactly and the brownies were sooo good!! Not only did my picky eater say I was a great cook, but my other son said 2 thumbs up plus a 1000 thumbs up. I just got done eating one myself and they are so tasty, and I feel so much better eating them knowing they are healthier versus the original brownie. Thanks for the recipe, Katie! I’ll be looking for more ?
these are amazing!!!!! i can say they taste like chocolate granola bars. i was scared at first by looking at the comments but i was amazed by them how you dont taste the black beans new favorite!!
Really? Perhaps the worst thing I have ever baked. Followed the recipe exactly. Threw in 10 white chocolate chips . Tasted like dirt. Straight in the garbage. Some things shouldn’t be messed with. Brownies need butter, flour, eggs. Not this.
Well most of the 2000+ reviews on here are positive, so I’d say either you may have accidentally mismeasured something or perhaps they just aren’t for you, which is completely fine. Not every recipe is for everyone!
I somehow overlooked the oil in the recipe but they still came out delicious.
I have made these 3 times and love them. I call them “Chocolate Coconut Bars” though instead of brownies. The texture isn’t quite right for a brownie but there’s nothing unpleasant about them. I just don’t want to set people up for one thing and then deliver something different. I also think the coconut flavor is very pronounced. I happen to love chocolate and coconut so this is no issue. But for those who might not like coconut, I feel it’s only fair to give a heads up. I might try sprinkling them with some coconut next time just to make them look more coconut-y.
I have not tried with peanut butter yet but that is coming.
I have already had two people ask me for this recipe so it is definitely a keeper!
OK SO HI. I don’t DO things like this… ever. I’m not vegan, and I would usually just make a standard brownie. Nikki Limo on youtube made these the other day though, and the moment I saw her video, I wanted to try them. And so, today, I did. They are SUPER easy to make, and turned out absolutely fantastic. So much so that I had to come here to comment, which I have in actuality never done before, in my many many years on the internet (blogs just aren’t my thing). I am completely blown away by how amazing they taste, and the fact that I can eat them completely guilt free. I’m a bit of a chocoholic, so I added probably about twice as many chocolate chips as was called for, but its absolutely delicious to me. If you came here wondering if these brownies are really that good, THEY ARE. Just make them. It only cost about 10 dollars in ingredients if you’re buying everything new and don’t have anything in your kitchen *cough like I did cough*. Anyway, great recipe!
I made these a couple times ago to rave reviews. However, my brownies are also so FLAT. I tried using a smaller pan, but still baked flat. Any suggestions to make fluffery black bean brownies? I use a Vita Mix for mixing.
I have made these a million times and they’re amazing! I literally love them, I’ve never actually used choc chips, I have a batch in the oven with choc chips so I’m super excited to taste one! Awesome recipe. Literally love it!
I love this recipe! I make it way too often… sometimes I’ll randomly add some ground coffee beans, zest, caramel sauce or nuts. They’re always great. Thank you so much for sharing it.
2 questions I have 🙂 :
1. Can I substitute the oats for 1 egg?
2. If without egg, can I substitute oats for double the amount of black beans or even leave in the oats and have double the amount of beans?
Thanks!
I’ve made these a few times and LOVE them! My MIL, however, could not get over how flat they were (less than half an inch tall). Question: has anyone had success doubling the recipe in the same size pan? How should I adjust baking time? Thanks!
These were absolutely awesome! I used them as the base for gluten free peanut butter cheesecake brownies and the brownie part was soooo good. Using the food processor and rinsing the beans really well were keys to success. Thanks so much for this recipe!!!
how long will uncooked batter last in fridge? mixed everything then realized that my oven was broken…
Hi Katie, I tried to rate this 5 stars because they are terrific but when I pushed the “rate it button” it didn’t let me chose how many stars so I hope it was 5. I used rolled oats instead of quick cooking ones and blended the wet ingredients together before adding the dry since I don’t have a food processor but the brownies were rich and decadent and hardened in the fridge for the perfect brownie bites. Thanks for this wonderful recipe and way to use extra black beans.
Warmly,
Rachel
It worked! And your image is fantastic.
Jason (media director)
I’m usually not the one to leave comments especially when it comes to food, but I just couldn’t resist. These brownies ARE by far the absolute best brownies I’ve ever had, and that’s coming from someone who is completely addicted to chocolate!!!!! Dare I say they taste waaaaayyyyy better than actual full-fat brownies!!!! Because they do! I was definitely one of the skeptics who couldn’t see past the ingredients, but I have to admit that you have succeeded in converting me and I will only be making “Black Bean Brownies” going forward!!! Can’t wait to try out your other recipes…”Chocolate Mug Cake” here I come!!!!
Make these brownies! You will not be disappointed! Gooey, fudgey, soooo delicious. And I love being able to clean the spatula with no worries of raw eggs. I could literally eat the batter, but baked up they are even better. They are super easy, too. Definitely a wonderful no-so-guilty treat for a girl with a sweet tooth. No one will believe that these are made with such healthy and unprocessed ingredients. I heart Chocolate Covered Katie! You rock!