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!)
So I did things a little bit different. I used old fashioned oats, almond oil, and for an added boost the It Works chocolate Greens. I would suggest putting the oats in the food processor first and making a flour like consistently out of it. These are so delicious my kids ate them all.
My first time making black bean brownies and I love them! The taste is fantastic and so rich. I thought they looked baked when I took them out, after 15 minutes, but when I cut them they were a bit too soft. I put them in the fridge, as suggested, so I hope that works! Overall, so happy with the results!
Just wondering if I can substitute Ghee for the coconut oil?
I don’t see why not!
I made the following substitutions. Replaced 1/2 cup oatmeal with 1/4 cup oatmeal and 1 egg. Used peanut butter instead of oil. Decreased maple syrup to 3 TBSP. And increased cocoa powder to 4 TBSP. We scattered dark chocolate chips on top- not too many. Used 7 1/2 X 11 in pan instead. Brownies were a little thin for adults, but perfect for kids. Taste was great. Definitely sweet enough if you are a dark chocolate type of person. Glad to add this recipe to my collection.
I’ve made these before and love them! I was wondering, is there a work around if I wanted to make individual portions like say in a cupcake or mini cupcake? Does it still bake the same?
Other commenters have done it in a muffin or mini muffin pan so it definitely can be done! You’ll have to experiment with baking time. Be sure to report back if you try!
Hi, I have black bean flour and kindly advise how I can incorporate it to this recipe by weight. Thanks.
No idea, but edible experiments are always fun! Be sure to report back if you try!
Great recipe. I like these better than regular brownies. I used vegan choco chips, so this recipe is 100% vegan. You rock Katie.
They look pretty much the same cooked as they do raw, but the awesome thing about this recipe is that you can eat it raw or cooked. Make the batter, the put in fridge, then eat a spoonful any time you need a little snack. Brilliant!
I made these for the first time today and I’m obsessed. You do not have to have a food processor, but I think I will go get one anyway. I used regular rolled oats, and extra cocoa powder for the extra chocolate flavor and they are so yummy!!!
This is my new go to when I have a sweet tooth! Absolutely delicious! Heat it up a few seconds in the microwave and it’s hot fudge gooey-goodness! I even tried it out on my non-vegan coworkers. They really enjoyed them. I wonder if I could use applesauce in place of the oil. Any thoughts on that? Thank you so much for this decadent recipe! For all the carb haters out there… as a vegan a key source on protein is legumes :o)
Made this for the 2nd time . Love love it! Thanks for making healthy desserts possible
I made these today, I used bitter sweet chocolate chips and a little extra cocoa powder and only a third of maple syrup and they were plenty sweet and extremely delicious. They came out plenty firm, I did not use quick cook oats and it was no problem. I like them even more after being in the fridge, very fudge like. I used dried beans that I had soaked and cooked as I hate canned. I already have people asking for the recipe.
I did not use the right size pan, so mine came out quite thin. I must admit that I have been afraid to try any desserts made with beans, despite being a longtime vegetarian/0ccasional vegan or plant based eater. I do tend to eat gluten free, so I appreciate this recipe not using any flour.
I truly did not think they would come out delicious. Your recipe is the FIRST one I decided to make, and I am very impressed! I added sugar free chocolate chips AND chopped roasted walnuts…..I’m so glad that I cut them and put them away in a storage container. I follow WW, so this recipe the way I made it came out to 6 SP’s, which is not bad considering that I used SF chocolate chips, walnuts, and pure maple syrup. Will definitely make this again! Thank you so much!
Second time making these—they are so good!! My husband (not a vegan!) loves them too. For anyone curious about oat substitutions, I was low on oats so made up the difference with almond flour (ratio was probably 50/50), and they turned out great.
Can I use almond flour as an alternative for oats?
I don’t see why not but you never know unless you try. Be sure to report back if you do!
Just did a trial run for my daughter’s birthday cake, and these are amazing!!! She loves them! Is there a black bean chocolate cupcake recipe I could use for my guests?