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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
Wow amazing recipe with full of nutrient. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.
Thank you for this recipe – my son and his friends (age 6) love these (as do I). They have become a staple in our house and when I pull out a can of black beans the first thing my son says is oooh Brownies!
I have also made a completely gluten free version using 1/3 cup ground chia seeds in place of the oats as I have celiac friends. Maybe you can try this and put it as a note on the recipe.
We will have to try it your way!
Been making this recipe for 5, 6 years and recommended it to everyone. My dad is an allergist MD and recommends it to his patients with wheat and/or dairy allergies. What a treat to have a chocolatey, chewy, rich brownie that has protein and nutrients too!
Is this recipe safe for diabetics?
Hi, I know many diabetics use Katie’s recipes but think it would depend on each specific case (and what sweetener is used) in terms of whether this one is suitable. My best recommendation–because Katie isn’t a nutritionist and doesn’t want to accidentally give anyone incorrect information–would be to ask the person’s doctor if it’s safe for that specific individual or if there’s a way it could be. Hope that helps!
Jason (media relations)
Can I use applesauce instead of oil in this recipe?
Absolutely Fabulous
My boys love these. A friend of my eldest boy was trying to get him to share one at school one day. My son told his friend he wouldn’t like them because they have black beans in them LOL.
These are amazing !!!!
I have tried three black bean brownie recipes and this one was by far the best! The other two were from The Bean Institute. My husband did not like those, but he loved your recipe! I’m pretty sure this was my older child’s favorite too. My baby has only had this one. Sorry. No time for pictures. If I could rate this, I’d give it 5 stars!
Coconut oil is usually solid in a jar. Should the coconut oil be melted before blending everything together? Also wondering how long these keep (if you can resist)? Thank you.
Yes melt first. They keep like normal brownies, 3-4 days.
I don’t have a food processor but I used a stick blender and blended the wet ingredients and beans first then added the dry ingredients finally. I blended the wet stuff really really well and that seemed to do the trick. The brownies turned out moist, super chocolatey and I ate a few of them warm from the pan. And because they’re healthy I’m going to have one for breakfast :p
Amazing! I made these and they are very good! The only thing is that they tasted really good the second day, but they tasted like beans when they came out of the oven. Hmm. I also recommend doing maple syrup as the only sweetener (I used sugar free) because maple brought a beautiful flavor
I was just sent thus recipe upon request, a friend made these for friendsgiving and the texture of these are so decadent, it’s definitely fudgy!! I’ll definitely be making these soon. Thanks for the recipe!!
These brownies are dense, fudgey, and tasty! I think they fall in line with most vegan food in that they are different than the traditional version, (Say Ghirardelli, which used to be my favorite); they are less sweet and much healthier. It can be a learning curve to like something because it is good for you too. And I love these brownies!
I work with children and hidden beans in desserts they love sounds like a great idea to me. So I’m giving this a try and adding a few things, like dipping it in chocolate and then in a berry candy cane powder.
Originally, I made this recipe in cake pop pan…yeah….not a good idea for those who would also consider the possibility. It doesn’t rise, so no need to put the top lid on. I do find half balls cute though. Looks more like a lava cake hahahaha, I’ll try and save it. I love using kids as Guinea pigs muahahaha!
I did however place remaining batter in a small brownie tin, that turned out great! I omitted the chocolate chips in that one and it didn’t turn out like a lava cake, plus it’s for my vegan sister.
I like them. I am type 2 diabetic, and they barely raise my blood sugar. I think they taste as good as a regular brownie. Today I made them with a packet and a half of the blended stevia 0 calorie. I put them in a round ornament silicone mold so I get good portion control. Spraying the mold didn’t work so well. Tossing chocolate chips in the bottom was a no no and tossiing candy canes in looked worse.
But when I used a brush with vegetable oil and then spooned the mixture in. They were close to perfect. Cover the flat parts with veggie oil to help get the mix into the molds.
I let cook for awhile on a rack and then 30 minutes in the refrigerator and they popped right out.
Also made a batch with red beans. They were very moist so I added 1/3 cup oats. Substituted 1 tsp peppermint for vanilla and I am happy how they turned out.