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!)
Hi! I want to make these brownies but I was wondering how to make them with dried beans. Should I soak and use or would I also have to cook it prior to blending? Thanks in advance for any advice.
I would cook them first.
I thought these were OK but not great. I found them very sweet and not chocolaty enough. I may try again with honey instead of maple syrup, and a little more cocoa. Thanks for sharing the recipe. 🙂
4.5/5 stars!
The only substitution I made was rolled oats instead of quick oats. I processed the oats as much as possible on their own before adding the remaining ingredients. I used reduced sodium black beans and, where the recipe offers a choice between ingredients, I chose: maple syrup, white sugar, coconut oil, and 1/2 cup chocolate chips (instead of 2/3). I also added a dash of cinnamon, though I don’t think that made a difference.
When the recipe says “really blend well”, Katie means REALLY. BLEND. WELL. My batter started out gritty and ended up silky smooth after several minutes in the food processor. I was surprised at how little batter there was and how thin the brownies came out but that was no problem. Just means I’ll have to make a double batch next time 😉
Instead of sprinkling chocolate chips on top, I used another 1/2 cup of chocolate chips and made a buttercream frosting to spread on top after the brownies had mostly cooled. I found that the batter itself wasn’t quite sweet enough so the frosting made them rich and perfect.
Ohhh my my my these are soooo good!!!
I even used my black beans that I had cooked in the crock pot and frozen a few months ago.
Girl….I’ve made these several times and taken them to parties. We aren’t currently having a bake sale fund raiser for a missionary trip, at our church and I had two people text me that they would donate if I made them black bean brownies. Thank you so much for your recipe.
I’ve been dying to try these black brownies. There’s a lot of buzz circling around them. I JUST finished making them and they are definitely different (obviously) but are pretty good. Each bite tastes even better knowing that they are healthier.
I would give it a 8 or 10.
PS I added extra chocolate chips and cocoa powder.
I mean 8 out of 10 ****
Was super easy to make, was nice to have different sweetening options. I chose to use half a cup of honey. My husband looked at me with discuss while I was making it. Once they were done he ate 4 pieces and when I called him up on it, he apologized for his doubt and said they smelt too delicious. I will be making these again
These are the best brownies I ever ate! They’re even better than the regular ones. Really good recipe, thanks!:)
Super good, despite the fact that I made a few substitutions:
I don’t have a food processor so I used a blender and combined the chickpeas, honey, melted coconut oil, and vanilla extract in the blender first to help mix the chickpeas (with liquids). This made everything really smooth so I added the rest of the ingredients (except the chips). I was out of quick oats so I used 1/2 cup of blanched almond meal. I baked them for 15 minutes and they were very fudgey, not holding their shape. They were almost like lava brownies. I put them in the fridge for awhile and they firmed up some. I suspected they were not firm due to being under baked and/or my substitution of the almond meal versus quick oats. The flavor was incredible, and they were messy but held a bar like shape after being in the fridge for a bit. Super good despite the substitutions making it not turn out exactly right.
Hi Katie! Love your recipes. Tried this one twice, both times, absolutely delicious. First time used white flour in place of oats, and brown sugar for the 2 tb sugar. Also used 140 g of chocolate chips plus sprinkled more on top. These were super sweet fudgey! Made them again this morning and used brown sugar again and 50 of the oats to make up for the extra moisture, then just 110 g of chocolate chips. These are more cakey and less sweet- perfect for overindulging. Thanks so much!!!
I went wrong somewhere. My batter did not fit into the pan well. But I went ahead and followed the directions anyway. Much to my surprise, instead of black bean brownies, I ended up with the most delicious black bean fudge! Everyone loved it and raved about it. So I hope I can reproduce whatever mistake I made in the first place. I guess I am saying, even if you think these won’t come out, put them in the fridge and then taste them. Either way, they will be delicious, I promise.
Wondeful Post!
thank you so much for sharing.
I made these and subbed applesauce for oil and just had to bake them for about 20 minutes instead of 15-18. They’re suuuuuuper moist and gooey this way , and I’d recommend letting them chill in the fridge before eating (which I honestly couldn’t do before I tried the first one). The batter is thick enough that I was able to make 9 servings in a 13″ x 9″ pan just by leaving a few inches of space when I poured it in
Hi Katie, these are amazing! Beautiful flavour and texture.
I just have one question – the recipe seems to make a very small amount of batter, and I couldn’t find a tin small enough to do them justice (even though my tins are pretty standard), so I ended up with very thin brownies. Is this normal? Am I doing something wrong?
I would like to make these this morning, but am wondering if the coconut oil is melted first, or just added as a solid??
I tried these today and they were a hit with my family! No one had any idea that there were black beans in them until after I told them. Taste like ‘normal’ brownies. Thank you so much! this is a definite keeper.