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 made these and they are absolutely delicious. NO ONE knows they have black beans in them. This recipe is the best!
I have a grandson with multiple food allergies and it is so nice to be able to make this and have them for him, just like a “regular” grandma. No eggs! No Milk!
Aw this is such a sweet comment. I can’t imagine how hard it must be to be a kid growing up with food allergies always having to be around all the other kids eating candy and cake and whatever else they all eat at birthdays or school lunches.
These were amazing! I have to admit when I first tried them I wasn’t convinced! However after leaving in the fridge overnight they became slightly more dense and brownie like! Now I’m hooked!
I make this recipe A LOT. My kids gobble them up and guests always ask for the recipe. I add 1/2 tsp of Nescafe to give it an extra layer of richness and I also sprinkle with flake salt. Thank you for this recipe! Love your work!
This recipe is great! Delicious fudgy dark chocolate brownies with none of the processed sugar or flour. I honestly think they are better than normal brownies.
Due to limited ingredients currently, I substituted some things and the brownies turned out to be delicious nonetheless!
What I changed:
1/2 cup of all-purpose flour instead of the oats
Coconut sugar instead of honey/maple syrup
I added about 1 tbsp of peanut butter
I omitted the vanilla extract
Next time I’ll try making it the original way, but I just wanted to share in case anyone else out there needs to substitute! Thanks for the recipe!
im curious about the coconut sugar! did you use the same amount of honey/maple syrup called for in the recipe? or lessen it or add more?
I’ve prepared those brownies yesterday – they are absolutely amazing! My husband and 5-year old son liked them a lot. My son asked me a couple of times – what did you put there? why are they so good? 🙂 Will definitely make them again and again. Thank you so much for the great recipe!
My husband would give these 5 stars, but I went with 4 as my sons do not like them ? My husband is on a heart healthy-, plant based diet. The problem for me is that he cannot have ANY oils. I simply substituted unsweetened applesauce for the oil in this recipe, and he loves them! I did have to bake them about 10 minutes longer, due to the applesauce, but I’m thrilled to have a quick, and easy, dessert to make for him! Thank you for posting this!
Wow!! I’m so excited I found this recipe! I’m a brownie lover!! I made these to have a healthier version and they are amazing!! I will be makeing them again for sure! Thank you for such a great recipe!
I tried this recipe today with Red kidney beans, and I was not disappointed! They tasted absolutely delicious! The best part is that it made me full after one piece. I think this recipe is a great alternative to the conventional ones. I will make it again!
can i use a stand mixer instead of a food processor? Thanks
I don’t think it would pulverize the beans, right?
I found this recipe as I was trying to a find vegan sweet that would satisfy my sweet tooth. OMGOODNESS, this is a keeper. I will make it all the time. I’m going to make it for our family get together and tell no one that it is made with black beans. Thanks for sharing this wonderful recipe. I did change out the oil for apple sauce.
These are amazing and taste so good! I can’t taste the black beans at all and I’m usually detect any off tastes in baked goods. I was really sceptical at first beacuse I’ve tried bean desserts before and they tasted very unpleasent and beany.
I suggest using salt-free canned beans because otherwise the brownies might have a bean and salty aftertaste (Trust me, I’ve made that mistake before!). I also made them oil free by replacing the coconut oil with almond butter.
I have been using this recipe as my go-to for black bean brownies for YEARS! Seriously amazing!
Thank you so much for this recipe – it’s my husband’s favorite dessert!
Have you ever used date sugar instead of maple syrup?
We haven’t ever tried it, but if you wanted to use date syrup, I’m sure that would work! Or you could probably turn date sugar into date syrup by cooking it down, the same way you’d turn sugar into sugar syrup.
Jason (media relations)
Not gonna lie, I’m pretty pissed Katie. I calculated the calories using the lower end of chocolate chips and cutting it into 12 squares instead of ten and it came out to a whopping 200 calories. That’s 75 calories over what you listed these as!
Delicious. Easy. Subbed almond butter for oil. Will try subbing out something for oats next time. Used date sugar (only ‘whole food’ sweetener). Accidentally baked for 36 minutes and still came out perfectly baked. Sprinkled some chips on top because was baking for a group, however, don’t think they’re necessary at all. Thanks for a great recipe.