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’ve never found a black-bean brownie I liked… until now! I made these to take to a work dinner. I didn’t tell anyone about the black beans and everyone loved them – I saw a few going for seconds. I didn’t use vanilla (didn’t have any on hand) and used about 1/2 agave and 1/2 maple syrup (only because I ran out of agave). I also added an extra tbsp cocoa powder to ramp up the chocolate taste. They turned out amazing! I topped them with a little glaze (melted chocolate chips and a touch of coconut oil).
Next time I might try subbing out 1tbsp of oil for a tbsp of espresso, only because I love the way coffee enhances the flavour of chocolate.
I have had black bean brownies, but have not found one that didn’t taste a little off (thus not making them acceptable to traditional dessert eater). I cannot wait to give this recipe a try (and try them out on my work colleagues).
Just made these for the family to enjoy after a healthy meal of chili. They loved them! So did I. I admiited that they were healthy, but that’s all. No one had a clue! Thanks for posting this fabulous recipe.
I made them and loved them! So did my family, mine didn’t set up as good as yours and were a little more fudgie. So harder to hold in your hand and eat but still great!!!!
Hi, we are trying these tonight. I am sure they will be delicious. But, just for clarification, I am pretty sure oats have gluten?? So, I am not sure they should be called gluten free. Maybe I am wrong…..?
Most celiac organisations agree that oats are fine for gluten-free diets, as long as they are uncontaminated with other grains (e.g.: http://www.celiac.ca/index.php/about-celiac-disease-2/cca-position-statements/position-statement-on-oats/).
I know Bob’s RedMill has gluten-free quick oats as do most healthfood stores.
There is a small percentage of celiacs who are just as sensitive to oats as they are to standard gluten-containing foods. I am one of them, and have the same reactions to certified gluten free oats as I do to a full gluten white bread sandwich. Sucks.
I’ve heard of a few people who can’t handle oats. That would suck… I love my oats 🙁
My daughter is also highly sensitive to gluten and cannot have oats, as they create a gluten reaction. I have found that subbing the equivalent amount of quinoa flour (or quinoa ground in the VitaMix) for the oats often works in baked goods.
I made these for my family tonight, and let them eat them before telling them what was in them. They were talking about how good they are, gave them a 10 on a scale of 1-10! When I told them they were made with black beans they were absolutely stunned! Most certainly a keeper.
I tried these this weekend and they were phenomenal! Everyone was impressed, including 4 picky children! Definitely making these again.
I love the taste of these brownies—–made them to send to my grandson at college—-however mine are a little soggy—-maybe i didn’t drain the beans enough ??
Thanks for all the delicious recipes, Katie —
Definitely shouldn’t be soggy! Don’t cover them completely if you’re not keeping them refrigerated.
I made these today, they do sort of smell like beans or something healthy, not sugary brownies. But they taste like a whole grain brownie, again, not the sugary fat brownies, but they taste really food. As someone who loves a sugary, chocolatey, gooey brownie but trying to find healthy alternatives I don’t feel guilty about, this is a good one! I’ll share them tomorrow at work, see what everyone else thinks.
I attempted black bean brownies a couple years back with terrible results. However, I trust any recipe you throw out there, so I decided to give bbb’s another chance. They smelt amazing cooking, and after my first bite, I knew I had no reason to doubt you. Thank you so much! Oh and I also added dried cherries to mine – it was a good decision 🙂
I made these and they are delicious!! I wanted to comment on facebook, but I don’t want to ruin the surprise to my carnivorous friends/family. I used flour instead of oats and a little water, because I don’t have a food processor. It was so delicious!! I was a little worried, but couldn’t stop licking the blender glass.
First off, Happy Belated Birthday Katie! Second, can’t wait to try these. I don’t have a food processor but if the blender doesn’t do the job, I’ll just have to do it the old fashioned way: with a fork and some elbow grease. Got my beans wasting time in a crock pot (am gonna stick to the old fashioned method from now on) and as soon as I get some vegan chocolate chips, we’re gonna go to town. Cheers!
Hey Katie,
After a bit of a disaster with your blondies, subbing applesauce for all of the peanut butter (my mistake entirely!), I used half pb and half canola oil for this and they were amazing!!!! They may be healthy but its probably not healthy to eat the whole pan, they’re so addictive.
Can anyone here tell me whether the pumpkin brownies are better than these? If so, they are next on my list!
Hope you had a happy birthday, keep up the good work 🙂 xx
I made these over the weekend and substituted peanut butter for oil. Unlike other comments I have read, mine did not turn out super awesome 🙁 The peanut butter changed the texture of the brownies in an odd way, and the peanut butter taste was vague which also made the overall brownie flavor a bit off. They were still good, but I want to play around more with other oil substitution options, such as applesauce. Other people said that their peanut butter substitutions worked out great, so maybe it depends on the peanut butter. I buy Wegman’s Organic Creamy peanut butter….it is not oily at all. Perhaps the “right” peanut butter to use would be one where the oil tends to separate. Just food for thought. Can’t wait to try to make them again, though!
Hey Jess, when I used a nut butter, I subbed Justin’s hazelnut chocolate spread (2 indiv serv packets) and it tasted wonderful. And it wasn’t just my vegan taste buds – I took them to work and they were literally gone in under 10 minutes.
I made these last night and brought one to work this morning for a snack and oh my gosh are they ever delicious (I’m annoyed that i didn’t bring two…..or the whole pan!). Thank you so much for this recipe! I have recently had to remove gluten, eggs and dairy from my diet and have been struggling to find reliable recipes for when I want to make myself a treat. Not only is this healthy but meets all of my dietary restrictions too. Once again you never disappoint with your creations!!!
I just made these last night and they were EXCELLENT! You would never guess they had black beans in them! Instead of coconut oil I used peanut butter; I couldn’t be happier with the results. They tasted great! I plan on making them at my next bookclub meeting. Thanks Katie!
Hmmmm….I never thought about subbing out the coconut oil – I’m not a fan of coconut ANYTHING, soI might try using almond butter since it’s slightly ‘better’ for you than peanut butter…..