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!)
What is uncut stevia?
Means it hasn’t been cut with erythritol, dextrose, maltodexrtin, etc as other ingredients. Honestly the packets are fine to use too though, as long as you use a brand you like and use the equivalent to however much sugar it calls for. (I think 1 tsp stevia is = 1 tbsp sugar?)
Excellent recipe! Thanks a lot!
I have made these brownies 4 times now and I can’t stop myself from eating a large portion of the batter before they even make it to the oven… ??
They are delicious and healthy! My favorite combination. ?
Thanks, Katie!
Thank you for this recipe! I am excited to try it for my son (who has a lot of food allergies)’s 3rd birthday party <3
Hello Katie! I just tried making these black bean brownies. This is a great recipe and thank you! I did not have chocolate chips but I had 40g of a chocolate bar and Rodelle’s Dutch baking cocoa powder. So Instead of 10 of cocoa powder I used 75g. Also as suggested I used 1/2 cup of maple syrup. I didn’t add any other sweetener. Also I used steel cut oats which is what I had in my pantry. Turned out very good! Thanks for this lovely recipe 🙂
These brownies!
Replaced the stevia with 4 honey dates. I also substituted half the oil for apple sauce. Delicious!
Made ’em…they were so smooth and wonderful! I used a blender, olive oil and added walnuts and unsweetened coconut for texture. I ate half the pan five minutes after I pulled them out. Amazing. Thank you!!!
I’m sorry but these were not that great. We had friends over for dinner and we both agreed they weren’t terrible, but that we wouldn’t be asking anyone for the recipe. She didn’t want to take any home either even though there were some left. I made 2 batches and the batch that was overcooked by about 5 minutes had a better consistency. The brownies that weren’t overcooked were like eating refried beans in the shape of a brownie. We ate the brownies with ice cream and even with the ice cream I didn’t want to eat the softer brownie. I just threw it away. I’m kind of annoyed that I was duped into making these brownies by all the good reviews. They are definitely not 4.9 star brownies. 2 or 3 stars would be more accurate.
Well not every recipe is for everyone and that’s okay. The fact that there are thousands of positive reviews on the recipe means that it is one a lot of people love and so a good chance that, if made correctly, it will go over well at a party or event. But different people have different tastebuds, so perhaps it’s just not a recipe for you. No worries!
I can’t get dairy free chocolate chips where I live, is it really that bad to make them without the chips?
The brownies came out really good. I love brownies and I feel these are a great alternative. The family loved them!
Can I substitute applesauce (unsweetened) for the oil? Did you ever try it?
Thanks!
Deb
They should not be gritty and I’m not sure where you’d get grittiness from – what food processor brand did you use?
These are amazing! Had to chime in for those who cannot have chocolate … I substituted carob powder and carob chips! Since carob tends to be naturally sweet, I used only the 1/3 cup (combo maple syrup and agave) no extra sweetener. Also used regular oats. This has been such a treat, thank you so much for a recipe that really works and TASTES GREAT! I baked 15 minutes and refrigerated overnight … they had a lovely texture as you can see from the picture of my very last bite!
These are delicious but too soft and mushy. Fudgy is good, but I wanted to cut these and serve them. It wasn’t possible. Baking them longer and putting them in the fridge didn’t help. If you want a delicious black bean chocolate pudding/fudge concoction, this is it!
Hi! I’ve made these many times and they are definitely cut-able, especially after a night in the fridge. Is your oven calibrated? I know thousands of others have made them as well so it’s definitely not a typo in the recipe. Maybe a climate issue?
These are the best black bean brownies I have ever made. My dad needs extra protein so I usually make him black bean brownies for that added protien. I have 2 vegan co workers and made these for them, I just made sure to use Simply Delicious Dark Chocolate Morsels by NESTLÉ® TOLL HOUSE, which is only chocolate, sugar, and cocoa butter, so these truly were vegan. Everyone at my work’s pot luck actually loved these and wanted me to give them the recipe. I converted a few people to the slightly healthier version of a tasty treat with these so thank you.
BTW I only used maple syrup no added granular sugar, and replaced the oil with apple sauce. Plus take in note that you really need to puree the black beans, like keep them in the food processor for 20 mins, as Katie states.
Amazing brownies. I made them two days in a row. Today by mistake I used red beans and regular oats instead of quick ones, and it was still perfect. No difference.