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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
What kind of chic chip?
Regular chcolate chips sold in grocery stores. The percentage of chocolate doesn’t matter and is up to you.
Just made these and they taste absolutely amazing but haven’t cooked in the middle AT ALL!! Left them in for 25/30 mins in total, they’ve been cooling in the fridge for about 45 mins and the middle is completely gooey and uncooked! Tbh it’s like having a brownie batter skillet and paired with ice cream it’s a dream, just a shame they aren’t solid, was looking forward to take them to work. Anyone know what might’ve gone wrong?
Thanks very much for sharing this recipe.. Next time, I plan on adding protein powder. I would like to know if your nutritional information is based on 9 or 12 brownies (quite a difference).
If I cut back on the maple syrup and sub stevia (powdered), any suggestions for making up for the liquid?
These are a disaster! They don’t taste too badly, but they are NOT real brownies. No eggs? I didn’t think they would turn out right and they didn’t. I would be embarrassed to even print this recipe.
This is one of Katie’s most popular recipes, with over 2000 positive reviews from readers of all diets who adore them, so I would guess it sounds more like maybe you accidentally left out an ingredient or one of your ingredients was bad… BUT that being said, not every recipe is for everyone and maybe you did everything right and they are just not your thing, which is completely ok too!
A newly converted plant based dieter, but serious chocohoic…… So searched out this recipe. Made them yesterday for the first time…just amazing!! Family loved them (though I’ve hidden them away – they’re all for me!) they were very surprised when I told them what they were made of. I used chopped up pieces of 65% cocoa chocolate, with a few choc drops on top. Yummy & thank you Katie. Look forward to making more of your recipes.
These brownies are delicious. I’m on my second batch now. YUM! Thanks!
Love this picture!
Hi! So sorry if this has been asked- quickly scrolled through comments and didn’t see! Wondering if I could double the recipe and bake in a 9×13 pan? Maybe increase bake time by a few minutes? Or am I asking for disaster!?!
Hmmm sometimes doubling recipes exactly works and sometimes it doesn’t and you need more or less liquid or baking time – you never know until you try! Be sure to report back if you do!
I make this recipe every two months to bring as a work snack. They freeze well and they’re a good balance of sugar and protein. For first timers, I’d say you can taste the beans a bit if you know they’re in there, but my boyfriend had no idea. It’s an easy recipe if you have a food processor. Definitely worth making.
Absolutely delish! Definitely recommend this recipe! Used 1/2 cup of maple syrup instead of a mix. I did omit the chocolate chips, daredevil that I am (with a lack of good chocolate chips), but I had no issues at all! Slightly cut back on bake time, however, as I found that they were a bit denser without that extra moisture. Still tasted great and lovely texture without! They came out of the pan extremely easily and did not fall apart during or after departure. Thanks for the yummy treat!
I substituted the quick oats for rolled oats (actually rolled multigrain flakes) and they came out beautifully. They had a little bit of texture from the oats and it was very good! Great recipe, I am also trying this recipe but with white beans instead of black beans, the color is a little different but otherwise still great.
These turned out great for me. I can’t have dairy so I stick to dark chocolate when I can, and I really liked them. And you’re right, you can’t tell they’re made with beans. Definitely recommend.
I made these brownies only I didn’t have any chocolate chips on hand. I substituted 4 squares of bakers chocolate and just added about 1 TBSP more sugar. They were delicious. I made a very light cream chocolate cream cheese icing for them. Fantastic.
This is the first time I have used this recipe and I will use it again. They are great.
Just made these brownies and they are delicious!love that they are no dairy!
I will keep this re ipe to make again!!
I made this brownies twice-and everybody loved it!!!
Moist, choclaty and so yummmmmmmy!
For the third time i used the dough to make no bake truffles and coated with coconut. It was awesome!!!
I love this recipe and make it all the time. I like to add peanut butter chips to the batter then top with chocolate chips.