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 made these twice this week. The first time I made as written and they were not great. Very beany. I used maple syrup and large flake oats (as that’s what I had but I pulsed the oats first before adding). Think I didn’t pulse the batter enough either. they were really flat and I had to frost the brownies for anyone to eat them.
The second time, I melted the chocolate chips prior to adding to the batter. Much better…much, much better! I also used agave (first time using this ingredient) instead of maple syrup and the proper quick oats and I pulsed it/mixed it for much longer.
Both batches were very coconutty but it works. I may try a milder oil next time but I don’t know what yet. Will definitely make these again and again. Sooo easy and no one can tell there are beans in there.
Thank you for a great egg-free, kinda healthy, chocolate recipe!
These look sooo yummy! I was craving brownies, I am glad I found you. Quick question, can you use dates as a substitute sweetener? Thanks!
You can always experiment! Be sure to report back if you do!
OMG! Katie!!! These are indeed the best black bean brownies I’ve ever made or tried! I almost gave up on the whole concept altogether, as they just never turned out that well. I just took them out from the oven, let them cool just a little bit, and ate almost 1/4 of the uncut product! Thank you so much for the recipe. Everything I’ve tried from your website so fat has been nothing but outstanding!
Omg I accidentally put in 1 1/2 cups of quick oats instead of 1/2 cup. I was wondering why it wasn’t blending right… I threw the thick batter in the oven. What do I do now.. what should I expect?! HELP!!!
Made these today for a group of 10-year-olds and they all loved them!! Sooooo good. We served them frozen (my favorite way to eat brownies) and had them cold (from the fridge this time) later as well. I didn’t have an 8×8 pan so I used a 7×11 and baked for 13.5 minutes and then froze. Will make these again!
I would like to double recipe and put in a 9×13 pan. Would I cook them for the same 15-18 minutes?
This is the best brownies I’ve ever made PERIOD. THANK YOU.
I made my own version of this recipe, using half the sweetener and using coconut flour instead of oats. It was incredibly delicious. I ate the entire batch in one sitting. that is why they are dangerous. 🙂 Also, I omitted the baking powder.
Hello,so should I soak the beans before? For how long? ThanksJa 🙂
If using canned beans, there is no need to soak. If using cooked beans, cook them according to the package directions.
Just made these tonight & they are amazing! I made a few adjustments. I only added 1/4 c maple syrup along with a pinch of stevia. I also didn’t have quick oats, but standard ones. They were a little on the thin side, but still really good!
AMAZING! First time I have ever tried making black bean vegan brownies and they were so so good. I made them for my English class to celebrate Halloween and they even loved them!
These are the most delicious brownies I’ve ever had in my life!!! Thank you so much!!!
Delicious! I even had my non-vegan sister in law make them for her kids and they LOVED them!! I love healthy and delicious brownies. I used a vitamix and she used a regular blender and it was fine. Next time, I’m adding nuts!
Love your recipes, Katie!
I’ve wanted to make these for a long time, but forgot I had a small food processor tucked away , purchased many years back. I hauled it out and made these brownies. They are delicious. I gave one to my husband and, as recommended, did not tell him the ingredients until after he told me he liked the brownies. He was sure surprised to learn the ingredients. I just purchased a new, larger food processor online and am going to scour Katie’s recipes for more treasures! Can’t wait!
Our family absolutely LOVES this recipe- thanks so much! Do you think walnuts could be added in any way? Just thinking it’d be fun to switch up now and again, but the original recipe is stellar!
Is the book Chocolate Covered Katie the same book as Hello Breakfast???
Nope, two different books! 🙂