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!)
Made these brownies today for my omni boyfriend and he couldn’t believe it when I said they had black bean in them! Incredibly fudgy and delicious. I used the Coles brand dark chocolate ($2.50, accidentally vegan, and the best vegan chocolate I’ve had) – and it went perfectly with this recipe. I highly recommend for anyone who’s wanting a fudgy brownie! Will make a double batch next time!
Don’t go another minute without these brownies in your life…they are absolutely delicious! I LOVE brownies and have made many different brownie recipes, but this is my first time making black bean brownies. I thought I would be disappointed since the batter didn’t smell like typical brownie batter, but the finished product was absolute perfection!!! I made a double batch and still used the 8×8, so they were extra thick and fudgy. I followed the recipe exactly, with solid coconut oil, honey, and stevia. I’m not sure if this matters taste-wise, but I used all organic ingredients. Also, I combined everything in a bowl then blended in batches using my single-serve blender (ninja), which does a better job of blending than the food processor. Not a hint of un-blended black bean, and I even forgot that they were made with black beans while I was eating them! Thanks so much for this recipe!!!
Love this recipe and make it all the time! My question: can I double the recipe and use a 9×12″ pan? If so, how long should I cook it for?
Love, love, love these brownies. They are beyond amazing and they don’t have a bean taste at all. My husband loves them and they have become a staple in our house. I keep telling him to give them some time overnight to get gooey but he doesn’t and by the next day they are practically gone. I have your first cookbook and just love it. These are definitely a must try if you are thinking about it. Don’t get caught up on the black beans so much, think of how good they are for you and how fudgey they are.
I make these about twice a month. I use all ingredients listed. I do use a mixture of half agave and half Honey for the sweetener.
I also use 1/4 natural peanut butter in place of oil. I use dark chocolate chips and they are AMAZING!
I freeze them. Pull one out when need something sweet and microwave in a paper towel for like 15 seconds. They are fantastic. Total life saver!!!
Can you use a electric hand mixer? I do not have a food processor.
Probably not but you can always try!
Wow! Just made these and definitely did not expect them to be this good!! I only notice the beans as a slightly beany aftertaste but other than that they are so moist and delicious. Thank you for sharing the recipe! (also I never leave comments but I have to give credit where credit is due in this place!)
What would I sub for the chocolate chips to make these refined sugar free?
Hi, we made this and while it was delicious when I totalled up the calories this recipe was 2,701. Even if we cut it into 12, your smallest possible suggested serving, that means each brownie should be about 225 calories. The 1/3 cup maple syrup is 1,066 alone and that is pretty consistent across brands. We did use the two tablespoons sugar as well as milk chocolate chips, but even using stevia and dark chocolate I can’t figure out how you could got the calories so low. I’m concerned that you may need to check your numbers again, people may be consuming twice the calories they think they are with every brownie.
Thank you for the recipe sweetie. It really helped me during Easter, because due to my illness I cant eat too much sugar or carbohydrates in general, so I couldnt eat traditional cakes.
Because the market in my country is different I used the red kidney beans, vanilla aroma, and chocolate imitation, but it ended up really delicious, I was very satisfied. Fortunately I can buy agava these days, about 3 years ago I’d have to use aspartame which is not that good for baking.
I also used too small pan, and the brownie wasnt flat enough, and for the first time I tried it it was undercooked. If you are using meatloaf type pan just extend the baking time for the 5 additional minutes, in my case it helped much.
I will be sure to check out other recipes, since many of them are really helpful in my current diet (well not really current, since I cant drop it due to health reasons). In my country my disease is still very uncommon, for example I have to make my own bread from the wholegrain flour. It all goes for the GI, which most people still dont really care, everybody is mad about the gluten-free products. I can eat the products with gluten, but only if those have low GI, and many gluten free products actually have higher GI than my homemade bread.
I hope you had a great Easter !
I love brownies! This is my first time trying something like these. I was very skeptical. I cooked them for 16 min and then placed them in the fridge overnight, but when I served them they were like a fudge consistency. They were definitely different I’m not saying they were awesome but I’m not saying they were horrible, it’s probably because my body isn’t used to healthy sweets. I plan on making them again and maybe cooking a little longer. Quick question though should the leftovers be kept in the fridge
Made these this evening and HOLY MOLY they were excellent. I had tried BB Brownies in the past (different recipe) and they just didn’t taste right. These on the other hand were superb! Fudgey, dense, rich, not too sweet… MMM! To add to the deliciousness, I was bad and added a peanut butter, chocolate ganache on top (whoops) which made them even more decadent (highly recommended though). Will definitely make again!
These are awesome! No one can ever guess!!!
These brownies were AMAZING! I have a 4 year old daughter who absolutey devoured these! I used dairy free chocolate chips. I cant wait to make it again
I just made these and topped them with Katie’s chocolate avocado frosting and then sprinkled with mini chocolate chips.. after chilling them in the fridge for a couple hours… omg pure heaven!!! I’ve already had three umm oops
These brownies are AMAZING! My sister made them for Easter and we all had to get the recipe! I just made them tonight and they were amazing yet again. LOVE!