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!)
I am an all-carbs all-fat all-sugar all-junk food type of girl and I have to tell you: this recipe has me SHOOK! It’s phenomenal!! Granted, I was a bit overzealous with chocolate chips (and added butterscotch chips too!) but I still love that this recipe is something I can feel good about. One question: I followed the recipe to a T, the only difference was using old fashioned oats instead of quick oats, and the batter barely filled the bottom of my 8×8 pan! Did I miss something huge with not doing the quick oats? I should also note that I used a 15 oz can of beans (well rinsed) instead of measuring out 1 and 1/2 cups. Any insight would be much appreciated! LOVE this recipe and will 100% be sharing it! I also want to say thank you for including detailed nutrition information.
I love this recipe! The only thing is that my brownies barely covered the bottom of an 8×8 pan – is this because I used old fashioned Oats instead of quick Oats? Any input is appreciated!
I experienced the same issue. Not sure why. I ended up using a slightly smaller pan.
Thank you so much for this amazing recipe! I make them quite often and my friends rave about how good they are! I also enjoy licking the bowl! LOL
These were great. I’ve made them a few times already and the kids loved them.
Obsessed! Made them twice this week 🙂
The best brownies ever and I didn’t feel bad after eating them the way I always do with flour brownies. I did substitute unsweetened apple sauce for the oil–1/4 cup apple sauce. It was perfect. Thank you!
My husband is always suspicious of my cooking because I’m always substituting ingredients in an effort to make our meals more healthy. He didn’t suspect a thing with these brownies!
Just made these and I have to say, this will be my go to brownie recipe. A few tweaks I made, I only used 1/3 cup maple syrup, replaced the coconut oil with 1/2 peanut butter & 1/2 applesauce. I used 1/2 cup chocolate chunks and 1/2 cup walnuts.
Next time I’ll decrease the maple syrup to 1/4 cup maple syrup and add a bit more apple sauce. This recipe is so easy.
Just made these last night. Full thumbs’ ups from the whole household! I only had about 1/4 cup of maple syrup, but next time I make them I may leave the extra sugar out – they’re plenty sweet as they are. These are totally becoming a regular for us.
Heard of the beans brownies before but thought it would be gross. I’ve made these today and they have exceeded all my expectations!! In fact my husband said they’re one of the best brownies he has ever had. I want to experiment further and try making them with almond butter or peanut butter swirls. I bet adding walnuts would be super delicious too! I am hooked now! Thank you for this recipe!
Wow. These are so good. I did not want to share them with anyone, but I did. Thanks so much.
Hey! These are wonderful! Quick question, I see you said that a piece of brownie here is 115 calorie, but in the recipe you say that the whole tray can be cut into 9-12 piece. 115 calories is for a 1/9 piece or a 1/12?
Thanks!
Hi Katie!
I truly enjoy your web site – Thank You! I made the black bean brownie (double recipe) with these changes:
Instead of oil/butter, etc., I used a whole avocado
7 Tbls of raw organic cocoa powder
1 Tbls cinnamon
2 tsp. Madagascar vanilla
3/4 cup Erythritol (sweetener)
6 oz. organic unsweetened applesauce
1/2 cup unsweetened carob chips
1/2 cup chopped organic pumpkin seeds
I eliminated the flour, salt and baking powder. They came out fabulous!
Why write a review? Just go make your own blog if you are going to use a totally different recipe.
These were amazing
Really
Really!!!!!
They do not taste healthy. I am going to make them for our Thanksgiving desert.
They were outrageously good. They were also the perfect texture for me. Perfect! There are some brownies that I will just not eat because of the texture.
Again, these were perfection.
Oh, I did add walnuts to it. I don’t like brownies without nuts.
DO YOU HAVE A WAY TO MAKE A DOUBLE BATCH? MY FAMILY LOVES THESE SOOOOOO MUCH, THEY DISAPPEAR FROM THE PAN AS SOON AS THEY ARE COOL ENOUGH TO HANDLE!!
I’ve doubled them 🙂
Can you substitute steel cut oats or rolled oats for the quick oats?
You can always experiment, and be sure to report back if you do!
I made these tonight for my kiddos to celebrate the end of the first grading period, using dream chips to make it vegan. There was a lot of praise for this recipe. Even my husband, who read the recipe and is suspicious of vegan desserts, said this recipe is a keeper.