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!)
Sounds awesome! Will try it!
These were delicious! I am a messy baker and didn’t realize I was out of vanilla till it was time to add it…lol. I substituted orange and it was still really good! definitely will make again…with some peanut butter maybe. Thanks Katie!
Ive made these 2x so far. The first batch I did half peanut butter & coconut oil, & half of agave & honey (1/2cup). 3/4 chocolate chips. These tasted really moist, fudgy, and yummy. The only problem was that after 30mins I felt like I was going to crash and felt sick. I believe it was either the brand of beans or that Im just too sensitive to sugar, or honey in that amount.
The Second batch…I made the beans fresh which I believe has less preservatives. I added 1/2tsp dried stevia from my plant….and about 1/4honey. 1/2 chips. So ALOT LESS sugar this time & fresh beans. This time I did not get sick. It tasted good….but not as sweet as the first batch. Which if I wasnt senstive Id prefer the 1st batch….but the 2nd is still very good too.
I enjoy playing around with ingredients anyway…its fun being creative. And soon ill be getting the Stevia that Katie recommends as Ive heard theres less fillers. I only have IN the Raw Brand 🙁
<3 Thanks
Ive made these 2x so far. The first batch I did half peanut butter & coconut oil, & half of agave & honey (1/2cup). 3/4 chocolate chips. These tasted really moist, fudgy, and yummy. The only problem was that after 30mins I felt like I was going to crash and felt sick. I believe it was either the brand of beans or that Im just too sensitive to sugar, or honey in that amount.
The Second batch…I made the beans fresh which I believe has less preservatives. I added 1/2tsp dried stevia from my plant….and about 1/4honey. 1/2 chips. So ALOT LESS sugar this time & fresh beans. This time I did not get sick. It tasted good….but not as sweet as the first batch. Which if I wasnt senstive Id prefer the 1st batch….but the 2nd is still very good too.
I enjoy playing around with ingredients anyway…its fun being creative. And soon ill be getting the Stevia that Katie recommends as Ive heard theres less fillers. I only have IN the Raw Brand 🙁
<3 Thanks
Wow! Maybe if these weren’t so wonderful I wouldn’t have eaten half the batch in one day!!! I might try less chips next time and see if they don’t last me longer! I used crunchy Skippy (natural). I was wondering if anyone tried adding protein powder?
THANKS FOR THIS RECIPE!
I’m gonna try these with carob so lil man can enjoy some too! 🙂 They look seriously delicious.
OMG! I made this recipe last night and they were incredible. My 8 & 5 year old kids even loved them. Thanks for sharing this guilty free recipe!!
So I tried them with 1/2 cup chocolate whey protein (optimum nutrition) instead of 1/2 cup oats…and still subbed with chucky pb for oil….and used sugar free syrup for agave….a little dryer than with oats and agave, but still yummy and much prettier 🙂
Tried making these with regular (not instant) rolled oats and they came out fine. Had two for dinner tonight, actually… Which reminds me, is the nutritional information based on a 1/12 or 1/8 batch serving?
Hey Katie! I brought your No Flour Black Bean Brownies to my family reunion recently and featured their awesomeness on my blog at http://www.existentialevolution.com. Thanks for all your delicious recipes and inspiring others like me!
Made these using peanut butter in place of the oil. Yum! Also used a ghiradelli dark chocolate bar in place of the chips. Put it in the food processor too. Thanks for this yummy recipe.
I just made these and I would never have guessed there’s beans in. I used butter beans and molasses. The molasses taste comes through, but I think it’s a good thing. Amazing recipe 🙂
I made these for a multifamily get together and they were a huge hit among kids and adults.
Thanks!
The black bean brownies are one of our new favorite dessert recipes! I have made it several times with a few changes and they turned out great. I added in PB2 in place of some of the oil, plus added alittle applesauce instead of the honey/maple syrup. Thanks Katie for a healthy yet another healthy dessert recipe. I have passed on your website to so many people. Keep up the great work!
I just repinned this on pintrest. I have a list of recipes I must try and I highly recommend to all my friends to visit this blog! I love your recipes!
probably bake these up tomorrow.
Hi Katie! I re-pinned this recipe from your pinterest and I must say they came out more than wonderful when I made them myself! My pinterest name is EllaSmith95. Have a good day, Katie!