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!)
As a recent carnivore turned pegan (vegan, but I eat fish), I have been scouring the internet for recipes that taste great. Your recipes have so far hit all the marks, especially this one. Wowie. Just delicious!! I’m wondering though, if I can sub applesauce for the maple syrup next time? These were so sweet with the chocolate chips.
Thanks so much for sharing!!
The WW points are really wrong. Divided into 12 and using maple syrup and canola oil they work out to be 6 sp each.
That’s smart points. The recipe doesn’t give smart points though.
These are AMAZING! Everyone wanted the recipe. My friend was close to tears when I told her they were vegan cus she thought she couldn’t eat them as she’s doing veganuary. She said they were the best brownies she’s ever had. These are not a compromise for normal brownies. PS. I sprinkled sea salt on top… Yummmm!
I love healthier versions of my favorite childhood foods! This recipe by far is the most decadent brownie I’ve ever had. Plus the fact that it’s loaded with healthy alternatives makes an even bigger difference. Thank you so much for such a delicious recipe, Katie!
Katie, thank you so much for sharing this recipe. We have made it 3 times already, and works wonderfully every time! It has been a huge success and a great idea for lunch snack for my daughter (packed with beautiful black beans proteins :-)). Thanks again!
these brownies are insane! my go to dessert recipe. no one ever guesses the secret ingredient and everyone asks for the recipe. a perfect fudgy brownie.
I tried your Black Bean Chocolate Brownies and they were delicious. When I first heard about putting black beans in brownies, I thought “really” but after about 30 seconds I realized of course. black beans and chocolate. We know it’s a good combo from Mole Sauce. This recipe is winner. I like it warm and gooey, very decadent and a little messy. Refrigerating made them very practical and sort of a cross between fudge and brownie. Thanks for the recipe.
Has anyone tried this recipe with kidney beans instead of black beans??
These sound great! I have everything in my cupboard except for quick oats. I only have traditional oats. Has anyone tried this recipe using traditional oats?
Thanks!
Just pulse the oats a few times beforehand in the food processor and it should be fine.
I only had old fashioned oats and it still turned out great!
I was skeptical of how these brownies would turn out and really needed a chocolate fix. These did not disappoint! I ran out of pure maple syrup, so half of the 1/3 cup was honey. Also, I topped the hot-out-of-the-oven brownies with caramel pieces and chopped dark chocolate, let it melt, then spread it on top. My fiance loved them and couldn’t guess the “secret” ingredient. He was pleasantly surprised as he went back for seconds.
I made these tonight after reading this recipe about a billion times. I screwed up and forgot to put in the baking powder, so they’re kind of more like fudge but pretty good. They’re very rich and filling and my husband left half of his sitting on the table. My 4.5 year old daughter who won’t go near a vegetable unless it’s a french fry ate his leftover and declared it “yummy” ! I call that a win! Thank You!!!!
Omgg these are amazing!! I used steel cut oats and they turned out great! Thank you sooo much for this recipe 🙂
I have made these brownies many times, in a pan, and also in mini-cupcake form, which I sometimes top with whipped coconut cream. They are always a hit. I don’t tell my guests they are “guilt-free” until after they try them, and everyone goes back for more. Well done.
Loved making these for my kids! Are there any tips to make the beans/oatmeal texture a bit less grainy? I pulsed the oats before adding the other ingredients, but maybe cooking the beans to soften the skins would help? They were delicious, but I wonder if the texture could be a little bit smoother. Thanks!!
So delicious! I used peanut butter (Skippy creamy) because that’s what I had at present. I don’t like coconut oil. Didn’t add the stevia or sugar. My food processor is really a chopper, so next time I’ll run the oats through the vita mix and then mix in my chopper. Used 1/2 cuo of chips . Best part, you can lick the bowl ha ha! Thanks for a healthy recioe that is also Tasty!
Amazing! Rich, fudgy, decadent. And no one guessed the secret ingredient. Also, they are super-easy to make. Probably took me longer to wash the food processor than it did to whip up a batch. These are excellent. I’ll be making them again. Thanks for the recipe!