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!)
Thank you for this recipe, I have NEVER made a black bean browine. I was like most people, thinking its probably going to taste odd & like black beans, but I had to try. I really like them, I’m going to make another batch. I thought they could use a little more oatmeal to give them better texture, felt a little squishy. I think 1/2 cup chocolate chips would be enough, I did 3/4cup. Even my 6 year old son was like yum mom why are you taking them to work. Some co-workers wouldn’t try but the ones who did really enjoyed them. One said it reminded him of a almond joy.
SOOOOO GOOOD!!!!! My sister (who is not as adventurous as me when it comes to food) said that they ‘tasted like regular brownies’. What she doesn’t know is what the ingredient list is…. Nevertheless, my mom and I think they are GREAT.
Hi! I just made these for a chocolate fermentation class and I want them to look like the brownies in the sliced brownie photographs with the glistening top. how did you do that, because mine look dull after baked. Thank you. Can’t wait to taste them!
Do you not need any eggs for this recipe?
Nope! The beans provide the protein needed to help hold everything together.
I made these yesterday to have for dessert tonight. Before I served them to my kids, I decided to try one with my lunch.
They are delicious, quite sweet. I made them with all maple syrup (a total of 1/2 c), and I used 1/2 c. chocolate chips in the brownies, then spread another 1/2 c. on top to soften and spread as a sort of “frosting”. That was almost overkill for me, but I know my kids will love them.
I baked mine for 18 minutes in a 350F convection (fan-assisted) oven. The brownies came out quite soft, so after letting them sit overnight at room temp (still too soft), I put them in the fridge this morning. By lunch my little one I’d brought to work was nice and firm and fudgy. I think next time I may bake them an extra 2 minutes, and try leaving off the “frosting”.
I’ve made quite a few other black bean brownies, and always ended up doctoring the recipes, usually by adding chocolate chips like Katie did here. This recipe didn’t really need anything!
The best brownies ever. They are so good not just for “black bean brownies” but compared to normal brownies they are also at the top. Could not taste the beans at all. Even my family who is very against “vegan/vegetarian” food remakes , thought they were amazing and they want to make more beans stuff!
We loved this recipe so much that my 6 year old made a video! You are amazing!!! Thank you for the recipe!
https://youtu.be/N8w2qUFVKvo
So cute! Especially at minute 2.
Jason (and Katie)
Reworked the calorie amounts….
It came out to 172 calories if pan is cut into 9 pce’s
and
129 if pan was cut into 12 pce’s
12 servings are 130 calories
9 servings are 172 calories
These turned out great! The only thing I did differently was I added a scoop of chocolate Quest protein powder and did two tablespoons of vegetable oil and two tablespoons of unsweetened applesauce. 4 weight watchers points and totally worth it!
These turned out great! I used honey as the sweentner.
Just finished whipping these up and they are absolutely delicious!!!! Thanks so much for posting this recipe Should they be refrigerated after cooking?
After a day, I would for freshness. I usually do right away too but it’s not imperative.
These were so Yummy ! thank you for sharing 🙂
I made these today and didn’t have chocolate chips on hand. When you want brownies, you want them now! I substituted 4 Tbsp of cocoa powder total (her original 2 TBSP + 2 more= 4 total). I also added 2 extra TBSp of oil/ butter and threw in some extra stevia to taste. There are no eggs in this recipe, so why not taste test the batter several times 😉
So, in summary: No Chocolate Chips- 2 TBSP cocoa powder, 2 TBSP butter, extra stevia
These brownies are a family favorite for us for years now. There is no compromise on taste with these. They are good enough to fool anyone skeptical of eating healthy foods, and so fun to tell them later. They’re healthy enough to put in my kids lunch boxes as a snack. I’m baking a double batch right now. They’re delicious shortly after they come out of the oven, when they’re warm and gooey. Once they’re cool, they firm up enough to be a finger food. YUM! This is my first ever recipe review because this one deserves it. Thank-you Katie for sharing your passion.
Absolutely amazing! I am making these every week because we all fight over the last piece! My kids take them to school. They taste so delicious. You cannot taste the black beans at all! They’re just so fudgy!
I always sprinkle some chocolate chips on the stop too. If anyone is on the fence about trying these, PLEASE DO, you seriously won’t regret it.
Thank you chocolate covered Katie for this recipe xxx