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!)
These are amazing! I make these all the time when craving something chocolate, but don’t have to feel too guilty about them. They turn out delicious every time.
Fantastic Recipe! I´m a huge fan of traditional brownies but a week ago my doctor put me on a sugar and gluten free diet, and I desperately needed something to indulge my sugar craving. These did the trick. I had to omit all the chocolate chips because I couldn´t find sugar free ones in my area but I substituted them for a chopped sugar free dark chocolate bar and they were great! Thanks!
These are stunning! I’m famous for my traditional brownies – they’re pretty much the only think I can bake well…but that means whenever we have guests or visit people I just end up giving them a load of butter, sugar and rubbish.
I made these for the first time and I’m looking forward to seeing reactions here in Cairo when we break our fasts! They taste beautiful and I’m so glad I decided to bake them. Definitely a new fav!
These are amazing! I’m now a believer in healthy black bean brownies. I used sugar free chocolate chips so there are slightly fewer calories and no sugar. I also drisseled them with a sugar free carmal sauce. Which pushed them from great to….awesome! Check out the picture.
Those look amazing!
I’ll stay by saying that these had great flavor. I used peanut butter rather than oil, and almond meal rather than oats. BUT. They were a huge gooey mess. 18 minutes isn’t nearly enough baking time. I did stick them in the fridge to firm them up, and while that worked (sort of), I could not bring myself to serve these. They weren’t brownies. They were wannabe fudge that never properly solidified.
Is your oven calibrated by any chance? This is one of Katie’s most popular recipes and has thousands of positive reviews from readers who have made them successfully (including me) so the recipe definitely does work! Worth another shot if you are feeling up for the risk, because when they turn out right they are absolutely delicious.
Amazing brownies! I can definitely taste the beans but love the flavour they give, it reminds me of black bean paste used in Japanese desserts. Will definitely making these loads more, especially as they are so guilt free!
Hi. I am new to baking. I have been following your website and it’s absolutely amazing.
Can I use dried black beans instead of canned? If yes, then what would be the measurement ?
Thanks
I meant dried beans soaked overnight and cooked.
You can. Cook them first. Then use the amount that comes in a can of beans. I think it’s around 1 1/2 cups of actual beans in a can of beans.
Hi Katie,
This is Maria Strela from Indonesia. I am so glad to find this recipe. I wonder if I can use your photos and recipe (IMage Credit to ChcoolateCoveredKatie.com). My website is an informative site, to educate people how to eat right for optimal healthy. Your recipe will be translated into Indonesian.
Thank you
Maria Strela
Loved these. Put them in the fridge and almost became like a fudge. I used honey and maple syrup didn’t have stevia. Think it’s super important to wash and rinse the beans well and when you think you have processed them enough do it some more. Definitely saving this recipe! Thank you so much!
I made these brownies last night after finding your page (I can’t believe it took me so long!) and I had to show my boyfriend the recipe because he didn’t believe me that they were made with black beans. I’m so excited I found your page, it is now bookmarked and my go-to for all treats. Thank you so much!
Fantastic! I just made these and they blew everyone away! Not my first brownie of this type, I’ve tried others, chickpeas, etc. This is the favorite hands down! Thanks for this great recipe!
Hi, is it okay if I use traditional rolled oats instead of quick oats? Thank you! Would love to try this recipe
Can I replace black beans with red beans?
Be sure to report back if you experiment!
I made the peanut butter swirl one with the exact instructions; sadly I didn’t like the way the peanut butter overpowered the brownie, but I remember tasting the batter and loving it, even without the chocolate chips. I took the base recipe and tried again, this time adding 1/2 cup of coconut because I was craving a combo of chocolate and coconut, and swapped out 1/4 oil for 1/4 applesauce. The batter was great! The brownies haven’t completely cooled down so they may not be as solid as intended but they’re definitely gooey and taste amazing.
I tried the Black Bean Brownie recipe and renamed it “Chocolate Covered Katie Does it Again – Brownies” I’m not fond of black beans, so I used black soy beans and love them!! So do my “normal” friends, who’ve asked for the recipe! I have your first cookbook and have given it as a gift as well. I plan on buying your new cookbook soon. Thank You Katie!
Ha I love your title of the recipe 🙂
Since discovering this recipe 5 months ago, I’ve made them probably 15 times EASY. Like, I have the recipe memorized. I’ve messed aroudn with the ingredients to try variations myself, but honestly this original recipe is the way to go. I’ve given them to multiple friends who all LOVE them, and my boyfriend asks me if we have the ingredients to make them practically every time we have a night off. And most people don’t believe me when I say that they’re made with black beans and are refined sugar-free! Thank you for creating something so naturally DELICIOUS!