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 for the first time and they are YUMMYYYYYY! Hubby and kids even ate them. I’ll be honest and tell you I doubted them just a little but oh so wrong…. Thank you for this recipe.! I’ll be making them again. ???
I accidentily omitted the oil, but knowingly substituted guick oats for rolled which I ground. I also didn’t have any syrup style sweetener so made a coffee syrup of leftover coffee and regular sugar. They’re absolutely wonderful! Will definitely make again! Thanks for a great recipe.
Kid approved! My 4 little ones ate them up without a 2nd thought. I will be making this again, soon. Probably double or triple the recipe.
I’ve made these 3 times already, and I’ve added my own Plant based twist. Everytime they get better and better! Thank you for this.
These were fantastic! I’ll have to admit I was very skeptical as I have never even thought of trying a black bean brownie. I may never make a real one agin! Thank you for this recipe!
Hi Katie. This recipe is good, however, the secret to deep brownie flavor is adding a teaspoon of Espresso powder to the batter and using Dutch processed cocoa. The difference in flavor will be tangible, and fantastic. Give it a try and let me know how it works out.
Hey Katy! Came across this recipe on Dr Oz site and thought it looked awfully familiar as I make your brownies every other week! http://www.doctoroz.com/recipe/black-bean-brownies
PS this recipe comes out just perfect and SO DELICIOUS I’ve been obsessed for a while now! xx
Wow that’s so awful. That is definitely Katie’s recipe. Do they let you leave comments on the recipe on their site? Maybe it will get their attention if enough people leave a comment letting them know they recognize the recipe as Katie’s!
Sorry meant KATIE! 🙂
Hi Katie, I’d love to try this recipe put!! But I was wondering if I can use white granulated sugar for the maple syrup? Agave as maple syrup are expensive here and so can I just use regular sugar? Thank you! ?
To preface, I’ve never made black bean brownies before. Or any other kind of alternative brownie before. I’m not even really into the gluten free or vegan diets. So I’m used to the traditional style most people know of when they think of brownie ingredients. I made these because I wanted brownies, and a lot of them, without the guilt of all that butter, white flour, and cholesterol.
These actually came out quite good. I forgot to add the extra 2 tbsp of sugar, but they came out plenty sweet. And I also added 1/2 cup of chopped walnuts. They came out tasting pretty much like the regular brownies I’m used to. They do taste a little funny. A bit like they were made with mineral water. But it’s not off-putting to me. They are very similar in texture to a fudge brownie. If I had been given these to try without knowing what was in them, I would never have guessed they were gluten free. Or vegan for that matter.
I think I’ll definitely make these again. If the wife like them as much as I do I think I’ll make this my go-to brownie recipe.
My family loved it so much!
And they were shocked to discover it has bean in it ?
It has such a wonderful texture and real chocolate taste.
Thank you katie
I have made both the black bean brownies and the chocolate-chip chickpea brownies. The only problem I’ve had is choosing a favorite between the two, as they are equally wonderful. Perhaps, if you are in need of a serious chocolate fix, the black bean brownies would be the better choice, These are both excellent recipes that you can try, without fear.
For those who come to the equation with preconceived notions about making brownies without flour, I would suggest trying the black bean brownies first. Rather than asking, “How closely does this resemble brownies made with flour?” ask yourself, “Are these to-the-moon-and-back as delicious as everyone says?” The answer is yes.
I would curious to know if baking them in a smaller pan might produce a thicker, more “traditional-looking” brownie, which may or may not be desirable. But why tinker with perfection? These recipes are the cat’s pajamas. Thanks for creating and sharing them.
oh my god these are ridiculous. so good and you can’t tell they’re made with black beans. i have a shitty food processor and these still came out amazing!
**Black Bean Brownies**
Love these so much!! Being a vegan, it’s great to have some extra protein on hand and to take along as a snack.
QUESTION: I had two BB Brownies in my backpack while daytripping with my son yesterday. I only ate one of them. The other (though it started out frozen) was in my backpack for about nine hours. Do you think it is still ok to eat today? Thanks 🙂
Like so many others I was so skeptical about trying these….so glad I did. My family could not guess the secrwt ingredient and were shocked when I told them. Anf the recipe is so easy!!! Thanks again!
These were very good! I did substitute apple sauce for the oil to keep it a little bit healthier. They still turned out delicious! Thanks for the recipe.