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!)
Hi! I really want to try this recipe, but I just can’t find canned black beans in my local store.
Are red beans also good for this recipe?
Thanks in advance!
You can always experiment! Be sure to reply back here if you do!
I made these twice. First time recipe as written and they were fantastic. Wowed everyone at the Halloween party and none of them were vegan, or even fans of healthier desserts.
Made them a second time for myself so I decided to experiment with applesauce — instead of oil — to lighten them up. They still taste excellent, but they’re definitely more fragile and crack more easily. So if anyone is curious, yes you can sub the oil for equal part applesauce but if you’re giving them to someone or just wanting them to look more impressive for whatever reason it’s best to stick with oil. Taste wise they’re still amazing ♡
AMAZING!!!
I want to make one big 9×13 pan of these, a little thicker than normal. What changes with you recommend for bake time, etc?
Yum!!!!!
The black bean brownies are so fudgy, they tricked my 5 and 6 year olds into thinking they’re regular brownies, I also had a fried taste some, and told him the ingredients after he liked them, I actually frosted them, and they have tje same texture as the little debbie brand brownies, but these are WAY better.
I actually made three different batches of black bean brownies and this one was my favorite—most like a fudgy brownie. Just don’t overbake like I did!
Hi!
These look amazing! I haven’t tried them yet, but I was wondering why the chocolate chips aren’t optional (since chocolate chips usually are)?
What would happen if I omitted the chocolate chips?
Thankyou!
Loved this recipe even before I went Vegan. Best brownies I’ve ever had. Love them and such a simple recipe with minimal ingredients. I’ve shared this wonder on my blog as well as promoting the recipe on various Vegan facebook groups 😀 Thank you!
These were great the first time I made them and horrible the second time. I either didn’t blend as long as needed (but who would know since there is no time listed in the recipe) or different brands of black beans give different flavor results. I can’t recommend a recipe that can’t be reliably recreated.
These were great the first time I made them and horrible the second time. I either didn’t blend as long as needed (but who would know since there is no time listed in the recipe) or different brands of black beans give different flavor results. I can’t recommend a recipe that can’t be reliably recreated.
Maybe you accidentally mismeasured something the second time or accidentally left something out? I’m not saying this to be mean but rather because it’s something I’ve accidentally done in recipes many times. And I can vouch for these particular brownies being amazing!
My toddler and I just made these. I made some additional changes. I used applesauce in place of the oil and reduced the honey by 2 tablespoons. My husband didn’t know their were black beans in it. I could have eaten the whole pan and my choc-o-holic kid LOVED them.
These are delicious! I did make substitutions. I cooked 1/2 cup dried beans in my Instant Pot for 24 minutes and natural pressure release. I substituted 1/2 cup banana for the maple syrup; used 2.5 tablespoons raw cacao powder; cut down the chocolate chips to 30 grams; and pressed 60 grams of walnut pieces onto the top before baking for ~20 minutes. Everything blended well in my Vitamix. They stick to the pan when refrigerated, so I’m going to cut them up and put them on parchment paper before hand. Thanks so much for the wonderful recipe!
These brownies are amazing! I have made them twice using my hand mixer and they turn out great.
I never write reviews, even though I read them all the time. I just made this recipe and the black bean brownies are amazing! I used 1/2 cup of honey and 1/2 cup of chocolate chips and it’s just the right sweetness. I also rinsed the beans very very well, so there was no lingering or even hint of bean taste in the brownies. I am hosting a Annual General Meeting this evening and along with other food, these brownies will be served. I’m worried there won’t be any left overs! Thank you Katie for all your healthy and great tasting recipes.
These are so delicious and the perfect texture. I made a double batch but for the ‘sugar’ I used half honey and about 8 softened dates.