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!)
I’ve tried this recipe using agave and maple syrup and maple tastes the best. I also recommend adding a tbsp or 2 tbsps more of cocoa powder if you like you brownies to taste extra chocolatey with no bean taste. When I used only 2 tbsps you could taste the bean
I know this is an old post, but I make these whenever I make brownies and my husband HATES beans. He has no clue these have beans in them and I will never tell him. The first time he had them he said, “wow, these are so rich and good!” I have to make sure he’s at work or out doing something when I prepare them!
I just made these today!!!! They are ridiculously amazing!!!!!! I followed the directions exactly and chose to do 1/2 cup maple syrup (no stevia or sugar) and the vegetable oil. These are better than some traditional brownie recipes. They are a must if you’re looking for healthier brownies. They don’t taste an once healthy. I would buy these at a bakery for sure!!!!
I was skeptical when my friend first told me about these brownies. Now I’ve made them at least 3-4 times since then. I’ve had coworkers try these as well and they liked it. I will eat no other brownie than these now.
This is an awesome recipe! I used mini bunt pans instead of making the traditional 8×8 brownie style and it came out perfect. I told people it was a black bean brownie recipe after they raves about how good they were.
Thank you so much for making them. I love the photo! 🙂
These didn’t do it for me. They still tasted like beans. And they did not rise up at all. You have to kind of scrape them out of the pan, and then they fall apart a bit. I did use steel cut oats instead of quick oats, because that was what I had on hand, so that might have affected the texture. I can see how peanut butter instead of oil might make it better, then you would be sort of embracing the fudginess of it instead of fighting it.
Maybe next time I’ll try Chio’s tip above of adding more cocoa and using maple syrup (I used agave).
Steel cut oats are very different, so that’s probably it! I’d definitely recommend using rolled if you can! Or sub something like flour might give a similar texture to using oats – if you experiment, be sure to report back!
Jason
Mine came out very dry. What would have caused that?
Did you use canned or cooked beans? And what oil, other ingredients?
Hi! Sorry if this has already been asked, but is there a substitute for the oats? We have an oat allergy in the family.
TIA
Yes just use flour or even almond meal has worked for some readers! 🙂
Does anyone know how many weight watchers points these are??
Soooo Good!
I made it yesterday (I forgot the baking soda though) and it was so PERFECT, my carnists friends loved it as well (I never told them it has beans in it). I will definitely make it again.
Thank you for the great and easy recipe.
um. these aren’t just ok… they’re freaking amazing! and I’m 8 months pregnant, so I know my way around a brownie. they were so easy to whip up and no one had any idea they weren’t the real deal until I told them and watched their jaws drop. I added some unsweetened shredded coconut flakes to the batter and it added a nice texture. I will definitely make these again. and again. ?
Love your idea to add shredded coconut!
Delicious! Easy to make, no taste of beans, entire family enjoyed them and no-one had any idea of the secret ingredient!
Forgot to say…I only had the usual rolled oats so I put those in the food processor first and blitzed them then added the remaining ingredients. Absolutely fine 🙂
I was skeptical but these are legit! I had to blend for a LONG time (much longer than expected) but they’re so yummy and guilt free!
Made my first batch of black bean brownies for a double celebration. It’s our chocolate Labrador’s first birthday (made apple cheddar pupcakes for Mashi) and our daughter’s status as a rising sophomore in college (black bean brownies for the humans). They were fantastic and I received many compliments an high praise. The only change I made was to use a small blender (everything surprisingly fit in it) and instant oats mixed with some flax seed.
Aw this is so cute!
Excellent recipe. I double it so that I can freeze them to enjoy throughout the week. I’ve shared the brownies and the recipe with so many friends 🙂
Could you please provide me the measuremenrs of this recipe in grams? For conveinience, omit the tablespoon/ teaspoon ingredients. Thanks.