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!)
Absolutely delicious. I used cashew butter instead of coconut oil. Could not tell they were made from black beans, and I have had disasters with other recipes. Do they need to be stored in the fridge?
I do for freshness because they last longer, if they last that long 😉
Have to say these are amazing!!! I just Google black bean recipe and this came up and I was interested. So i made it 2 times nownand they are so good. My Husband didn’t even know there were black beans in them.
It’s a keeper
I have done this recipe 3 times and I can only get it to be around 1/4 thick. Maybe just varely 1/2. I keep reading the recipe to see if I am doing something wrong, but I am not. I even have a new food processor to make sure it’s smooth. Help? Did anyone else have theirs turn out like this?
I was so skeptical making these but they are amazing!! I subbed the oil with apple sauce and they may be the bear Brownies I’ve tasted.
I thought these were delicious! And more importantly – so did my 3 year old! The texture has a little grit to it despite food processing it to death, but the flavor is chocolaty and delicious, and I’d never guess the ingredients.
One change: At 350 F for 18 minutes, my brownies were still very wet. I baked them for an additional 18 minutes, and they came out perfect.
anyone got a suggestion if I cant get black beans? can I use red kidney beans?
thanks!
What about using unsweetened applesauce instead of the oil &/or sugar (syrup, honey, stevia, agave)?
I have just made this brownie – I used rice malt syrup instead of the maple syrup (or agave) but then used the 2 Tbsp maple syrup instead of sugar. I didn’t have chocolate chips but have cut up Whittaker’s Dark Ghana 70% cocoa chocolate and used instead.
I have made several different black bean brownies using other recipes but this one is particularly delicious!!! Make sure you don’t go light on the vanilla essence.
🙂
what temperature do you bake them at? It doesn’t say.
Yes it does, it says 350F
I had some leftover cooked black beans so I Googled a recipe. Made these and they are FANTASTIC! I used cacao powder, rolled oats and coconut sugar.
Okay, i am already dying over how DELICIOUS the batter is! And i didn’t even realize that i had forgotten the oil! So the oil added afterwards, hope that won’t be too big of a problem. I am IMPRESSED!!!
Skeptical at first about the thought of a brownie being made from black beans. Boy was I wrong — these are fudgy brownie awesomeness. 5 stars!
Will definitely keep these in the menu rotation.
I just made these and I really can’t believe how incredible they are!!! Unbelievable flavor!!! Thank you so much for posting delicious recipes like these with no sugar!!!! I m so happy I discovered you !!! Thank you these are insanely out of this world good!!! ???
That photo is making me hungry!
These brownies are AMAZING! I was skeptical but after the first bite I couldn’t stop eating them. I put all the ingredients into my Magic Bullet blender to get the mix smooth then poured it into an 8 inch square pan over some parchment paper. Instead of using chocolate chips I used my favorite cocoa powder frosting as a top layer. Recipe for the frosting is –
¾ cup unsweetened cocoa powder, sifted if there are lumps
¼ cup melted coconut oil or butter
¼ cup to ½ cup pure maple syrup (or honey for non vegans. However, I found maple syrup yields a better consistency)*
1 teaspoon pure vanilla extract
That frosting sounds amazing!
OH MY GOSH…. These are amazing. I have a 4year old who has multiple food allergies, including milk, eggs and soya, which makes sweet treats quite difficult. He’s also got a food aversion linked to allergic reactions and so I’m forever finding ways to hide good healthy foods and these are perfect!!! I’ve also recently gone vegan myself and can’t wait to try more of your recipes… I didn’t actually have black beans to hand so subbed chickpeas and they were fabulous. I wonder if you know the calorie content of these brownies?
Thank you for such a wonderful guilt free treat!
Hi! Calorie count is linked right under the recipe instructions 🙂
On my iPad and Mac, your website are virtually inusable. The recipe would not print out. I had to copy and paste it into a word doc, where it lost most of its formatting. Hjaven;t tried the recipe yet. Hope it’s been worth the trouble. (-:
Hi! What happens when you try to print? It’s printing for us, but we definitely want to make sure it works for everyone. Was this a one time thing, or is it still not working for you?
Jason (media relations)