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 just made these, and they are really good! I have been looking for a good black bean brownie recipe to satisfy my sweet tooth, and this more than did the trick. Thanks for sharing. I’m glad that I found your blog. I look forward to trying more of your recipes.
I’ll admit I was skeptical when I looked at the ingredients, but I thought, “What the heck? The worst that could happen is
they’ll hit the trash can.” I was so WRONG. These are amazing. Period. Healthy or not, these are my new go-to
favorites. Katie, you are nothing short of genius! Thank you for this great new addition to my recipe book.
I have made these several times now. They are such a hit!!!! I’ve used part of the recipe to make edible brownie batter dip and that was just as much of a hit!!!!
I’ve made these brownies twice. The first time I was delightfully surprised.☺The second time I let the cook in me take the wheel, so I added walnuts, unsweetened coconut flakes and 2 very ripened banana both times I also used all maple syrup. This gave the brownies such a great depth of flavor, texture and moisture. Please give it a try I think you all may enjoy them.
THESE ARE AMAZING! My mom asks for some almost every week and my dad enjoyed them also.
Wow the brownie looks yummy! I have the recipe printed out, will try it next weekend, thank you for the recipe, although it’s 7 years old, too bad I didn’t come across this page earlier.
these are so good and guilt free! would gladly give up regular brownies and just eat these instead. 5 stars!!!
Sooo I just Made these and was so skeptical bc brownies are my fav but I had all the ingredients, so why not. These came out pretty good! I used date syrup and no sugar and they still came out nice. If you have a weak blender I suggest grinding the oatmeal separately, then the beans, and finally adding the remaining ingredients to get a smoother texture.
These brownies are AMAZING! I make them in cupcake tins and freeze them and OMG…they are eaten every single evening to get my chocolate fix for the day!
Wow! I’m trying to eat more vegan food. I’m also baking for the masses so the less controversial products in the recipe, the better. These were fab. No compromises here at all! These will become a regular family favourite from now on. I used half dark and half milk choc chips. I didn’t have plain oats but I did have a pack of Quaker Oats coconut flavour handy, and it was a yummy subtle addition. Will defo use he coconut one in the future.
These were soooooo easy to make! Shove everything in the blender then top and cook? That’s my kind of recipe. Thank you!
I’m going to experiment with drunken cherries in or on it next. And pecans. Can’t wait.
These are delicious! Substituted quick oats with rolled oats, and diced chocolate bars for chocolate chips. They had some trouble firming in the oven and I opted to firm them in the fridge overnight rather than over bake them. They are delicious and even my no-healthy-substitute husband enjoys them! Will 100% make again.
Katie,
Your black bean brownie recipe IS the best, but I believe I have improved it! I add 2-3 teaspoons of espresso or strong coffee to the batter. Then I whip up 1/3 can of aquafaba (liquid from a can of chikpeas, for those who don’t know about this) into a soft-peak meringue, and fold it into the batter before stirring in chocolate chips. These two alterations deepen the chocolate flavor and make the brownie less flat and slightly more cakey (still gooey and fudgy, though!).
Hope you will try it. Yum! Thanks so much for the recipe.
Definitely need to try that!
I forgot to say add 1/4 cup sugar or Swerve or other substitute to the aquafaba meringue!
Amazing recipe ?? all my kids loved it even the one who’s not into desserts!
Katie,
I left a comment recommending the addition of espresso and aquafaba meringue but I can’t find my comment to edit it to say that I usually add about 1/4 cup of sugar or Swerve to the meringue as I whip it up. Important! Wish I could amend my comment but I can’t seem to find a quick way to locate it without going through every page of comments.
Thanks,
Lucia C.
I used soaked and cooked black beans, substituted maple syrup with jaggery, and also used rice-bran oil. The brownies were a bit crumbly but such smashing taste! Thank you for sharing this healthy, mind-blowing recipe:) My 3yo son loved it!
IT IS AMAZING! I can’t believe a vegan gluten free brownie can be this tasty! I used GF oats bran and grinded flaxseed, cause i didn’t had quick oats. It worked nicely! Wouldn’t ever be able to tell it is made from black beans!