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!)
Quick question: we cannot get black beans where we live. Would other beans work too?
You can always experiment! Or try her white bean blondies recipe, which is also fantastic!
These turned out better than I expected. I was pleasntly surprised! I think with a new food processor I would get a smoother batter. Thank you for this recipe!!
Okay this is my first timer ever posting a comment despite having followed your blog for years and to be honest I didn’t really expect much from this recipe, having tried a fair share of healthier brownie recipes. Sure, they’re usually nice enough, but nothing like a real sugar-and-butter brownie. These however are the.bomb. I honestly would have never guessed these had black beans in them if I had not made them myself, because they taste just like a real brownie, possibly even better (???). They’re super easy to make as well. I subbed the maple syrup for sugar free syrup and they turned out great. If you’re reading this, go make this recipe straight away!! My only issue with these was that I had to freeze the brownies to make sure I didn’t eat the entire batch in one sitting. Yes, they’re that good.
It works perfectly with protein powder, instead of the oats!
I almost ate it before putting it in the oven…
Also, I used only 80gr of chocolate in the dough and it was fine 🙂
Instead of cacao I used carob powder.
Great recipe!
I have only just discovered these brownies and I am absolutely amazed – I was clearly missing out on something before… They are perfect and quite an exception – thanks for the recipe xxx
These brownies are absolutely AMAZING. I would go so far as to say just as good if not better than non-vegan unhealthy brownies. My husband and my in-laws loved them! I’ve been having a hard time finding a good gluten-free brownie and I finally found one to add to my staple recipe list!
I tried this recipe but it only made about 3 brownies, decent normal brownie sized…what did I do wrong?!
It doesn’t make that much so you may just have to double or triple the recipe.
I made these recently and they were delicious! Thanks!
First of all I’ve made these at least 5x and they are wonderful each time! I’ve added walnuts, put some medjool dates instead of the full amount of maple syrup required, forgot to put baking powder, forgot to put vanilla.. and they still came out wonderfully!!
But today after I’ve put everything in the food processor I realized I have Black Soy Beans instead of black beans!!! 🙁 too late to take out the beans.. I’ve never had black soy beans!!! They’re cooking in the oven now! Help! Please tell me they’ll be the same!!??? Thanks!!
Hi. Can I use cacao powder instead of cocoa powder? Thanks
Yes
One of my preferred desserts, easy to make and really tasty.
I LOVE THEM
I wouldn’t say I’m much of a brownie fan, but these are just the most balanced in flavour its soo goooood. I ran out of maple syrup at 50 ml so I topped it with honey, I don’t like honey and when I tasted the mix I was like “ooh.. its not overwhelming but I know its there” but once cooked I don’t taste it. Same with the bits of beans I couldn’t grind away in my food processor, they’re fine in the cooked brownies. It did make less than I thought, and the brownies were about 1cm tall but to be honest it really worked for these. I used my favourite Dairy free chocolate (Kinnerton) to cut up for chocolate chunks, with extra melted and drizzled ontop. Three of these are the only sugar snack ill have in a day because I get spots from sugar, the beans give it that extra healthy boost so my sugar is also giving back.
Highly recommend these over any brownie recipe!
Just made these and the recipe is really easy and works really well. I have eaten about half of them already. My husband, who usually only eats ‘normal’ food and is a chocolate brownie fan has declared these “really nice”. I used half the syrup because there’s actually not much difference between Agave and normal sugar except that the latter gets all the bad press. Definitely one to make again.
Made these for my wife, because your site said they were 3 WW points. Did the math afterwards, and NO WAY are these 3 WW points. They’re 8! They’re actually more WW points than the ghiradelli brownies, which taste light-years better. What a fraud.
This says it is 3 WW Points Plus. If you look at the date, it was posted back in 2012. So it is not a fraud, just the old system as opposed to Smart Points that started years later.
This is a family favorite treat. My spouse and 6 year old can’t get enough. I make them at least 2 times a week. My son will not eat them if he watches me make them lol. He doesn’t think beans belong in brownies. So I have to sneak around and make them while he’s at school. ? Thank you for the wonderful recipe.
I actually really liked these without a lot of chocolate chips. We used organic coconut oil, which I think added a nice flavor profile, and maple syrup in the recipe. After baking for a bit we let it cool down and then put the brownies in the fridge. I thought they were more like yummy fudge than anything and I think we’ll probably make them with that in mind from now on!