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 are AWESOME. That is all.
Pinned it!!
Love these brownies!!! and one is enough with the protein, very satisfying 🙂
Katie, you are amazing. I’ve shared your blog with so many friends. I made these brownies for my neighbours Birthday and they were blown away. They couldn’t believe they were healthy, had beans in them and were so delcious. Thank you for all that you do.
I sub PB for the oil and these turn out great… just a light peanutty, taste which i like. but chocolate is still the main flavor! I also use rolled oats in mine… and it turns out fine as long as i process it long enough. I’d like to try it with flax sometime too…
I’m sure you realized this but this recipe will make an awesome brownie batter dip. I am leaving out the oats, honey/agave (I use stevia), chocolate chips, and coconut oil and adding almond milk, and eating it raw tomorrow for my post workout. I have decided if I am going to add the protein powder to it or make as shake.
Someone on a group that I am on recommended your recipes. Just tried this tonight and you have converted this skeptic. They are AMAZING! Who knew black beans could taste so good? Thank you for this great recipe. I’m looking forward to trying your coconut crack bars.
I made them today added a little espresso powder to them. They are very moist and almost fudge like is that how they are supposed to be? Mine didn’t crack like the picture which is why I’m asking. Husband loved them even after I told him what was in them, will be making them for the family that is coming to visit later this week. Guess we will have to eat the first batch first!
Yes, they’re supposed to be fudge-like. But not gooey…
OMG i can’t wait to try these! Katie you’re a genius! I’ve had your tofu chocolate pie almost like a 100 times by now and this seems like the next on my list! much love all the way from India :):) you should come to india sometime, we’re a predominantly vegetarian society – you’ll LOVE it!
Quick question- No vendors here in India seem to understand what black beans are. the Hindi translation of them is urad on the internet so are these black beans –
please confirm for me so i can get baking!! thanks a LOT
Alia
Yes, those are black beans 🙂
(I took the link out because my spam filter didn’t like it!)
They are good with white beans too.
No lie, I have made these 3 times this week. These are mad crazy awesome! Thanks Katie for helping me convert more people over to the idea of healthy, vegan desserts.
I have a lot of black bean flour I would like to use up. Any idea how much I should use in place of the black beans?
Hello….i love your blog….i have a quick question…i am making this for diabetics and i would really like to reduce the carb count as much as possible. Do you think i could use unsweetened chocolate chips…and would i have to add erythritol? Thank you so much
Oh wow! These sounds fantastic – and healthy too. I’m trying them tomorrow 🙂 Thanks for the recipe…
Hi Katie! Just made these brownies, and while they’re deliciouuuusss are you sure it should only take 15 minutes to bake? Mine took about as long as a turkey!
OK I’m exaggerating ahaha, but the brownies still baked for about 40 minutes…Is it supposed to be extremely, extremely gooey when it comes out of the oven (after 15-20 minutes)?
Just wondering. Brownies were out of the oven for about 15 minutes before my roommies and I devoured them all =D
No, not extremely gooey. Did you preheat your oven?
Yes. Hmm…it might have been just our oven. Like I said before the brownies were de-li-cious. We just waited a little longer for them xP
Katie, these were absolutely delicious! I didn’t have a baking pan though, so I used a cupcake pan instead…mine came out a little soggy (not complaining though, still delicious). I would probably reduce the maple syrup to be 1/4 cup because mine were plenty sweet and could due with less. Overall though, AMAZING, thank you for creating the recipe!
Kari, you increased the syrup and I over did it with the chocolate chips! they are truly amazing thought aren’t they.
I only had one teaspoon of cocoa powder, but instead, I added a tablespoon and two teaspoons of peanut butter and a little bit of cinnamon. They were great!