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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These are so good! I will never make regular brownies again. This recipe is definitely a winner. I never leave comments on these things but had to share. Thanks, Katie!
Just made these. I don’t have an 8×8 pan so I doubled the recipe and put it in a 9×13 pan. To my surprise I also had to double the cooking time! After 20 minutes they were complete liquid, but after 40 minutes they seem fine. Still a bit warm and so still a bit loose, but delicious and I expect when they cool they will have the proper texture.
I didn’t have any chocolate chips, so I decided to make these black bean chocolate peppermint Oreo brownies. First I added the optional extra 2 tbsp of sugar, then I added an additional tbsp of cocoa powder to the oat flower mix, and I took two regular size candy canes and put them in the food processor to blend with the black beans. Lastly, I crumbled up 4 Trader Joe’s gluten-free “Candy Cane Joe Joe’s” (basically these are peppermint Oreos) and pressed them into the top of the brownie batter with the back of a fork (after the batter was in the baking dish) just before putting it in the oven. The result was exactly what I wanted, so deliciously chocolatety with the perfect peppermint candy flavor!
I have made this twice now. The first time I opened the can of beans I thought “This smells like dog food how can people eat this!” Well I did and it was YUMMY!!! I did wash and rinse the beans 5 times until that smell had lessened and these are divine brownies. Great for my shift away from sugar. Your website is my go to as I so enjoy baking-taking raw material and creating something yummy. The old fashioned baking is so unhealthy as in loads of flour and sugar. Thanks for all of your work, it’s totally appreciated!
This is amazing!!! I used buckwheat flour, a bit less maple syrup but I still loved it. I don’t have a massive sweet tooth so less sweet version worked perfectly for me! Thanks Katie for this amazing recipe, so excited to try more!! Xoxo
Fantastic recipe. I make these all the time. Almost no dishes afterwords. Just the food processor container. Thank you Katie. As a registered dietitian I fully approve of these.
These were amazing. Would never have known they were “healthy” if I didn’t know. So most and delicious!!!!
How should I store these? Can they sit on the counter wrapped up, or do they need to be refrigerated. Thanks!
I’d refrigerate for freshness.
These were amazing. Couldn’t tell these were semi healthy and had beans at all! Fooled my husband.
I made these the other day in a cupcake tray and they turned out AMAZING! These were so rich and chocolately you couldnt even tell they were made from blackbeans. I took a few into work and everyone loved them:) BUT I amped up the heat and put these bad boys into cupcake form and smacked some cashewmilk ice cream on top after warming it up for a bit. Result? Sex in your mouth.
I love the emojis haha 🙂
Husband reguired to be gfree for over a month now and my hobby is baking. I tried several gfree recipes and none of them were very good… good for gfree, but not good, just ok. This is the first baking project that is just as good as anything else I used to bake and I am sooooo excited! I cut back on the honey and used a mix of chocolate and sea salt carmel chips. I frosted the top with chocolate chips and peanut butter melted together and have made them 3 times now! Thank you for giving me baking hope and a yummy brownie!
Aw good luck to him! It can be so tough at first. If he can do oats (or look for certified-gf oats from companies such as Bobs Red Mill), a lot of Katie’s recipes can be gluten-free! https://lett-trim.today/tag/gluten-free/%3C/a%3E%3Cbr /> If you like the bean brownies, I highly recommend the cookie dough dip too 🙂
I LOVE this recipe!!! Like, legit love it. Not just for a healthy recipe. It is so good! And I feel so much better about it 🙂
Just baked those, with minor changes – I do not own a food processor, but the immersion blender and hand mixer did things for me and it all worked out pretty nicely.
As I said, I tweaked a recipe a bit and added one super ripe banana to the batter and replaced coconut oil with peanut butter ( creamy) with a tablespoon of vegetable oil, had no black beans so used red kidney beans and instead of chocolate chips I put in some shredded dark chocolate ( 100 g). Tastes great.
OMG, these are THE best brownies EVER! I just made them with a couple modifications and it’s going to be difficult to resist eating the entire batch, lol! I baked these in individual silicone cupcake liners. I reduced the oil and used 2 T + 2 T pumpkin puree. I used 1 t vanilla + 1 t caramel extract. I used 1/2 c mini chocolate chips and then added 1/2 t to each brownie before baking. My husband who has a HUGE sweet tooth was making his moaning noises as he bit into it, lol! He had NO idea they had black beans in them. You really can’t tell. These are so amazingly fudgy and delicious. I will be making these often. Five stars from my little family of four. That means 20 stars, lol! <3
I make these every week and absolutely love them! Thank you so much!
Legit delicious. I used Bobs Red Mill paleo flour, 40g, and a pinch of decaf espresso powder. Are they just like a normal brownie? Mmm…nah. Are they surprisingly delicious and sneakily healthy? Unquestionably. Highly recommend.