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!)
I’ve tried a few black bean brownie recipes and only been half happy. But I made these tonight and I’m totally impressed! They are fudgy, but not too wet and not bitter at all, but also not too sweet!! Definitely going to become a staple in my house. Thank you!!!
This is my 5th time making these and no one ever knows that they are egg free and made of beans! One of my twin sons love them (the other does not like chocolate. Weirdo!! Lol) and his friends never believe him!!
Anyway after testing a different recipe last night from minimalist baker (adore her!!), I’m back to the trusted Katies’ version. I’ve tripled the recipe and used all honey (didn’t have enough syrup and it’s also more expensive!!), regular oats, and sprinkled it with a mixture of crushed 80% dark chocolate and shredded coconut. The tripled batter made 24…Was hoping for more!! I put them in silicone muffin moulds as shown here and they will be taken to the bake sale tomorrow to offer an alternative to kids with allergies. Hope they like it as much as the teachers do!
This recipe is unbelievably good!!! No one I served it to knew it was healthy (or made of black beans) and they ranged in age from 5 to 55. I don’t see the need to make an unhealthy brownie ever again 🙂
I just made these for a friend who is hiking the Appalachian Trail. I’ll freeze and send them to her next “package address.” They’ll be a perfect mix of treat and protein/energy for her.
I made these for my chocoholic girlfriend, as we literally went vegan for an experiment two weeks ago and she’s been dying! (Okay, they’re not totally vegan but *very* close). As somebody who has essentially never baked, and definitely never made a healthy substitute for anything, these blew me away! Absolutely phenomenal and *so* chocolatey! They even taste gooey! Great job!
These are delicious. I’ve made this recipe 4 times now, and every time they’re very good. I tried substituting peanut butter for 1/2 the oil, and I use 1/3 almond flour + 2/3 oatmeal, and they were just as good as the original recipe.
THESE ARE SO GOOD!!!!
I was skeptical even after reading comments, because I’d never tried a black bean brownie before.
Seriously, make them. They are so decadent and delicious. I put some nut butter on the top which in my opinion made them even better 🙂
Thank you, Katie! Excited to try more of your recipes!
Made the Black Bean Brownie Recipe today. I doubled the recipe, & it baked up nicely in a 9”x13” pan. Me & my 3 boys loved them. We served them with a scoop of peanut butter vanilla ice cream, & it was such a good dessert. The brownie itself reminded me of a molten lava cake. We’ll definitely make them again. Yum!
Also, we could’ve just eaten the whole bowl of brownie batter before even baking… it was so good!
I love these brownies but would like to use FRESH made black beans rather than canned. Anyone know what the cup measurement would be? Thankx!
Delicious!! I’m trying to find new ways to make our favourite treats healthier. This was a major win! Fudgy and wonderful ☺️
amazingly good!!!! it’s unbelievable! i never thought it would taste that great!
These are my all time favorite healthy brownies. I mailed them out of state last month and my sons friends loved them and begged for more. Thank-you Katie!
I tried the recipe and got comments the brownies were Ok to Good. Started playing around and now get comments good to excellent. I like my brownies sweeter. The main change is: I added eggs and Sweetened condensed milk (low fat). So now, not as healthy but closer texture to ‘real’ brownies (less fudge like). Also added Peanut Butter powder (‘cuz what’s better than P’nut butter & chocolate) for more protein?
Hank
Ingredients
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
3 tbsp cocoa powder (10g)
3/4 cup quick oats (40g) (See nutrition link below for substitutions)
1.5 tsp salt
1/2 cup pure maple syrup, honey, or agave (75g) (Normally use agave, honey should be sweeter)
1/2-3/4 c stevia or slenda (use the kind that matches sugar cup for cup)
1/4 cup coconut oil (40g) (See nutrition link for substitution notes)
1 tbsp vanilla extract (imitation, use 1 tsp for real stuff)
7 oz Sweeten condensed milk (low fat OK)
1 Tbsp baking powder
6 oz (1 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
2 Medium eggs (3 large eggs for double recipe
Optional:
1/4 cup Peanut Butter powder (what I normally use) or
1/2 cup Peanut butter
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. (I put all chips in) 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.)
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,
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.
Note:
⦁ Can add all the chips to the food process for a more consistent texture, or add them afterwards
⦁ Semi sweet chiips least sweet, Milk chocolate chips sweetest
⦁ For double recipe: use 13×9 pyrex pan and cook 40 minute
These are amazing. So easy to make, and every time I serve them people rave. I’ve made them a couple of times for coeliac friends using certified gluten free oats. I can’t find the quick oats, so I process the GF oats for a couple of minutes in the food processor to make them finer, then measure the 1/2 cup required for the recipe. They come out perfect.
Easy to make, and they are delicious.
I added the chocolate chips right in, also used 2 cups beans because that was the size can.
They are very good
Must you use a can of wet black beans for this recipe? Or are you able to use a bag of dried black beans?
Many people do use dried beans here, but you just have to cook them first and then use the cooked ones, which is basically just what canned beans are (beans that are cooked).