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!)
These brownies are so delicious. Took them to work (where everyone is on a diet) they were blown away. Couldn’t beleive they were healthy. Thankyou so much.
Did you blend the chips after adding at end of mixing the other ingredients recipe does not specify. I left them whole. What is preferred method.
Either works! I usually stir in at the end.
Jason
My insanely picky kids ate this up….AND asked for seconds.
Replaced the oil with an apple sauce cup (100ml) and worked perfectly! Also added a tbsp of kelp powder – it adds a real umami flavour. YUMMM
Substitution: I pre-blend 1/2 cup quinoa flakes into dust and then blend into batter as a substitute for oats, mostly because I only have thick rolled oats and thought the texture might be too much. The quinoa flakes are so light already, that the dust is very fine.
We also added butter scotch chips as a high sugar splurge. ?
I made this brownie this morning, I tweaked it and added honey as well to sweeten it and it came out perfect. I also doubled the recipe and I got 30 brownies, I am surprising my parents with these as they are plant based. Can’t wait to see their reaction to these!
Made a batch…never had black bean brownie and enjoyed it. Will make a batch for fundraising roo at a meditation centre.
Thanks for sharing!
Hi!! how long they last and how I keep them? Thank you for the recipe. greetings from Argentina ?
About 4 days refrigerated or you can freeze them.
Can beans and chocolate be friends? Even after reading all of the rave reviews of this recipe, I was doubtful. My skepticism deepened when I tasted the uncooked batter. (Advice: It’s tempting, I know, but just don’t. Save every tiny bit of it for baking.) The verdict: I am head over heals in love with this recipe! I couldn’t wait for it to cool. Spooned it all warm and gooey into ramekins. WOW! Dangerously good.
These are the best black bean brownies. They are decadent. Thank you!!!
Just made these tonight. Didn’t realize until too late in the game that my baking powder was a year expired and I was short 1/4 tsp vanilla. Also I used dark chocolate cocoa powder, locally produced maple syrup and dark chocolate morsels. Plus (yes I’m a kitchen disaster) an 8 1/2 x 11 glass pan. Results: soooo freakin good I almost went to a 24 hour store to get the right sh*t. Totally only making these from now on. I’m always asked to bring the brownies to picnics so this is what they are going to get. Fabulous and looking forward to trying more of your recipes. Thank you CC Katie.
Ok, these are really really good. A few questions: is there any way to prevent them from sinking in the middle? Also, they were a little too fudgy for me (the ones in the middle seemed undercooked – I did put them in the fridge to solidify) – would you suggest adding more oat flour to rememdy this? Thanks!
Hi! I would recommend just cooking a little longer for firmer bars. Let me know if that works!
Jason
I made a batch of each recipe:
“Black Bean Brownie” &
“Healthy Blueberry Muffins – The Classic Recipe”
Without mentioning anything about the ingredients, I asked my adult nephews this (via text messages):
“If anyone eats the chocolate thing I made, what’s it like please? Any feedback on the muffin? ”
Replies:
22 year old nephew: “Had muffin and brownie both were great, muffin was better”.
25 year old nephew: “So it wasn’t a good brownie. More like a bad chocolate cake but I’d still eat them. But not a good recipe for a brownie”.
I was bad at hiding the Black Bean Taste 🙁 Oops my bad!? I’m Sorry Katie.
I can’t eat the Brownie for medical reasons.
The muffins were popular so I will make them for family & friends 🙂
These are amazing! I had very low expectations. I’ve made many “healthy treats” and am usually disappointed as they still taste healthy and I’m left unsatisfied. These on the other hand are so delicious and just as satisfying as my regular (very unhealthy) brownie recipe.
I made them with a gluten free flour that I make myself because I am sensitive to oats, spelt, corn, etc..(lucky me!!!). They turn out great! I added a little bit more honey and coconut oil to make the batter a bit more creamier.
From my kid who claims to hate beans of all kinds, “ These are so good mom can you make these again! What’s in them?” I didn’t tell him there were beans I told him the secret ingredient was coconut oil and no flour. I also make these at the long term care home I work at the residents love them not to mention all my coworkers. Did I mention the dietician at work approves and recommends as well. Great recipe, Thanks for sharing.