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!
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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!)
It seems I must always substitute in recipes either because I want to or I don’t have the exact ingredients on hand and I still really want to make it (or something close). So when my son desperately wanted brownies this morning I decided what I had was close enough. In case anyone wonders here is what I used and they turned out divine!!! Fudgy but not gooey and oh, so tasty. Thank you Katie. This recipe may be an “oldie” but it is definitely a “goodie!”
1 15-oz can black beans, drained and rinsed very well
2 tbsp cocoa powder
1/2 cup oat flour (instead of instant oats)
1/4 tsp salt
1/2 cup pure maple syrup (left out stevia or sugar as suggested)
1/4 cup cashew butter (instead of oil)
2 tsp pure vanilla extract
1/2 tsp baking powder
3/4 of a mint chocolate bar chopped up into pieces (didn’t have chocolate chips but had a stash of bars for s’mores)
Never had black bean brownies before. These where great tasting. My husband even enjoyed them. I would make this again.
I tripped over this recipe by accident. I thought it sounded pretty good, so what the heck, I made them. Exactly as directed. They came out amazing. But, not exactly like a regular boxed brownie mix, which is to be expected. They are still delicious but remind me more of a bar cookie, moreso than a brownie texture and taste-wise. I offered one to an unsuspecting neighbor as a “brownie” and she did not care for the texture. Maybe if I had told her they were a bar cookie, she wouldn’t have been expecting a traditional brownie. I’m not vegan, neither is my famoly amd we enjoyed these healthy, fudgy bars.
Very, very late to the party, but… I just made them and they are AMAZING. I didn’t have a food processor either, but as was said before, a blender worked fine with first shredding the dry ingredients and then adding the wet ones.
Also, if amybody finds this useful, baking these in a tiny oven in theory only fit for toasting up rolls worked a treat as well.
And lastly – try them warm from the oven with fresh strawberries, OMG… 🙂
Thank you so much for sharing!
I made these without any oil at all and they still came out fantastic! I also just sprinkled chocolate chips on top. I’ve seen this exact same recipe elsewhere, but they used peanut butter in place of the oil. Will have to try all three versions before I decide what I like best, but without the oil, I think these are closer to 2 SP.
So, my husband is pretty “meh” about most of the healthy desserts I try…and even he loved these. I’m not a huge brownie person in general, but these were THE best, fudgiest, most delicious brownies I’ve ever tried. I’m so grateful to have a healthier dessert that I can let my 1 year old try! We try to stay away from sugar, but I gave her a taste of these last night, and within minutes she was covered in them…and delighted.
Thank you so much! I’d attach a picture—but so many are missing from the pan it would look weird! 🙂
I have made these many times already – they are absolutely delicious!! My favourite brownie recipe ever (even better than recipes I used before becoming vegan!). I was just making some again this morning so I thought I’d come back and leave a comment. I add some chopped walnuts and pecans on top before baking because I like the extra crunch but the recipe is perfect. Thank you!
Amazing recipe! I added nuts to it as well and a bit of almond butter on the top. Big hit at the office!!
How come mine turn out so flat using an 8×8 pan? Did you make a double batch for the photos or am I doing something wrong?
I have made these at least half a dozen times now. These are my go-to brownie recipe. Today, I made them with mashed banana instead of maple syrup/sugar and the consistency was more dense and decadent with less added sugar. Bonus!
Keep up the good work!
What a great idea! How much banana did you use?
100% the best vegan brownie never. And so easy to make! Rich, smooth, decadent.
OMG typo! I meant to say the best EVER!!
I made these but subbed a chili chocolate powder, and didn’t use any stevia, just maple syrup
They were for a friend’s baby shower so I sprinkled some edible glitter on them. They went over so well. A lot of requests for the recipe!
My dad, who is very much not vegan and doesn’t understand it, said they were the gooeyest and richest brownies he had ever had
They were absolutely amazing the day after as well, and I’ve added this recipe to my dessert roster
Edible glitter?! That sounds amazing!
Made these with only 1/3 c make syrup total for sweetness. Even left out the chocolate chips to avoid the refined sugar. I also doubled the salt which made a delicious salted chocolate brownie. They were delicious and moist! Next time I will make sure to use a smaller pan (I only had 9×9 and the batter spread too thin). Will also pull from the oven sooner – they seemed very liquidy but formed up as they cooled even at room temperature. Will definitely make these again.
… my brownies, at the 18 minute mark, we’re still like a soup-y batter. I took them out anyway because the post said that if you put your seemingly undercooked brownies in the fridge they’ll magically firm up. I just wonder if I should have baked them longer…
Also, they didn’t rise (not that I could see) is that normal?
Thanks!
Monica
You can definitely just bake them longer, but the reason for taking them out undercooked and then letting sit overnight is that they will firm up without losing their fudginess or turning dry 🙂
Jason
I made this once in the week and WOW! Just a quick question. Has anyone made them with carob chunks instead of choc chips? I need to make brownies for tomorrow and just received my carob chunks today, so excited to try them.
I bet that would work really well!
Oh god, these were good. I actually did not use any chocolate chips because I was out and didn’t feel like going to the store. I used a few dollops of Trader Joe’s Cookie Butter Cocoa Swirl spread and it worked perfectly!! I was a little skeptical about the flavor of the cookie butter coming through too strongly, but it just comes in with a slight hint of it at the end. I’m sure it would be a lot better with chocolate chips instead, but if you have a vegan Nutella-esque spread, it will work in a pinch. Also, they were extremely fudgy when I pulled them out of the oven but after sitting in the fridge overnight like you said, they were the perfect consistency. No one knew they had black beans. Thanks for the recipe!!!