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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These are amazing! But amazingly dangerous too! I cooked up a batch and my fiancé and I consumed it in one day. So I cooked another one… it was so hard to tell ourselves no! I love these flourless recipes! I am not a baker but enjoy sweet baked good. I cannot handle any baking that involves flour, but a recipe that is all solid whole ingredients is too easy! Would love more of these!
These are the best black bean brownies I’ve made! it was super quick and they turned out amazing even though i used a blender. They have a fudgey taste/texture which is my preference. Thanks for this recipe!
Katie, I so wanted to make these this morning but upon scouring my cupboards, I’ve discovered I sadly have no black beans. Any chance that Pinto beans or chickpeas would work with this recipe? Also, what about adding in Spinach? Thanks bunches!~ 🙂
I haven’t tried but I think pinto would be fine. Be sure to report back if you try!
These black bean brownies were AMAZING. I used a mixture of maple and agave syrup. I had no cocoa powder so used 3 ounces of 85% Belgium dark chocolate. I used about 2bls less coconut oil and 1 tbl of olive oil as I once saw an olive chocolate cake at Trader Joes.. I used 1/2 cup trader joes dark chocolate chips in batter and 1/4 for topping. I baked in toaster convection oven at 325 for just about 18 minutes. PHENOMENAL! Thanks for recipe.
I wanted to add that you must puree in food processor at least 5 minutes as batter will be more thick and dense like a fudge brownie. The oat fiber thickens it more as well as the black beans. My problem now is not eating the whole batch before I bring them to a friend.
Love love love these brownies, which I call my BB Brownies 🙂 They freeze really well too.
QUESTION >> I took a couple on a day trip yesterday, in my backpack, but ended up not eating them. Put them in my fridge when I got home but am wondering: Are they ok to eat after having been unrefrigerated for about ten hours??
Thanks 🙂
Hi, I would think they are fine, as readers let them sit out overnight or even ship to other places. But I of course can’t legally give advice on this, not being a food safety expert. I can only say what I’ve seen from experience or from what we’ve heard from others. Hope that helps!
Jason (media relations)
Thank you so much, Jason, and not to worry, I know you’re not a food safety expert. I was thinking along the same line as yourself, after re-reading the comments. Thanks again. Much obliged 🙂
Are the nutrition facts in this recipe based on a recipe of 9 or 12 brownies?
I baked these for a low-sugar (as in the sucrose type) treat, and took them to a community event. They went down a storm I used a mix of dark and milk chocolate chips.
It makes sense why, but not having them rise at all was disconcerting for someone who doesn’t bake a lot without flour, eggs etc. But putting them in the fridge as suggested really helped them firm up more. They were rich, decadent and very moreish. They also definitely passed the test for those who were sceptical about “alternative” baking.
Sorry the photo isn’t so clear; it’s a cropped image.
This is truly amazing. The taste is so chocolatey, so good! Wow, I’m so impressed. Will definitely be making more of these brownies with black beans! Thanks!
Are these supposed to be kept in the refrigerator?
I am making these brownies for the second time. I only used agave nectar and they are amazingly good. I never thought they were going to taste good. I am not a big fan of black beans and was extremely skeptical of these brownies. I will say if you don’t like a fudge type brownie this is not for you. But if you like fudge chocolate brownies you are in heaven. They are a rich taste and goes well with vegan ice cream! Thank you so much for shearing!
Loved this recipe! 2nd recipe from your site and love them both 🙂
Chocolate Covered Katie, you mad genius! These are so tasty– and I HATE black beans normally! I made this at the request of a friend as a birthday gift. She insisted I try some, and I was certain I’d hate it, but I was wrong. I’ll admit, I rinsed and rinsed and even boiled the beans to get rid of as much of the smell as humanely possible. I’m not sure if that made a difference, but the batter was smooth and beautiful, and it even had the mouth-feel of brownie mix and egg. I will have to make a bigger batch next time, and I will definitely have to try out more of your recipes.
I have made these a few times, but today I made the best batch ever! Rather than draining the beans from the can, I poured and rinsed them thoroughly in a colander. I had previously made some fat bombs using cashew butter and didn’t really like the consistency of them on their own, so I put them in the freezer for a future recipe. Well, today I chopped them up and used them in my brownie mix, and it worked perfectly!!
I wonder if you could substitute date sugar for the sweet ingredients?
Hi Katie! LOVED the Black Bean Brownie recipe!!!! My great niece and I make YouTube videos and we used your Black Bean recipe in a video!!! It tasted soooooo good!!! Thank you for all your hard work figuring out how to make yummy desserts! You are WONDERFUL!!! I hope it is ok if we use other recipes to do some more baking!!! Have a happy week baking!!!! 🙂 You can find the video at my channel, Melody the Massage Therapist. The video is called…Baking With Bella – Black Bean Brownies.
This is my “go-to” black bean brownie recipe!!! I have tried others and they don’t hold a candle to yours!!! And, because of your scrumptious treats, I’ve educated many others on the black bean option-to unveil their ultimate surprise-just as you said!
I don’t make any substitutes-I pretty much follow the recipe-(all maple, no stevia, version). This is probably my fourth or fifth time making yours and I think it’s the first time I’ve noticed the “extra c.chips on top” direction. I’m sure it will be just as delicious, if not, more so. Thanks, and I am going to look for more of your ideas!