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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Soooo good! I’ve not tried them cold/next day yet but they were delicious warm. My husband wasn’t so sure about them, he said they were too oaty but for me they were spot on, very fudgey.
These brownies are fantastic! I have red beans instead of black beans… great recipe!
Saluti dall’Italia! 😀
Made these last night! Even though I was missing the chocolate chips, they still came out amazing! I split them in half and smeared peanut butter in the mddle and drizzled chocolate sauce on top! Toddler approved! so good! Thank you!!!!
Wow, I am going to have to try this tonight with the batch I just made. That sounds amazing.
OK, so I was super excited to try these – I have a very fussy son and it drives me mad, but he loves brownies!!
I made them and instead of honey, I placed rice malt syrup and he absolutely loved them!!!
I am so happy (I cannot tell you enough) about finding this site – you are amazing!!!!
Keep posting! I now can’t wait to try the rest of your amazing recipes – THANK YOU SO MUCH!
These were amazing, I can’t believe I waited so long to make them.
what is the purpose of baking powder?
My granddaughter made this and placed them in the freezer to firm up. They’re amazing right out of the freezer! Thank you!
Thanks for the tip, I want to try them frozen now!
Jason
I just made these brownies today, and wow! These are decadent, gooey, and rich; not a light and sweet brownie. I substituted the quick oats for rolled oats (it’s what I had on hand) and used honey as the sweetener. I also kind of spread out the chocolate chips in a thin icing like layer over the top while they were still melted from being in the oven. Thank you for this great recipe! I can’t wait to get someone to unknowingly try these bean brownies 😉
The best brownies I have ever made! And the easiest! I substituted the oats for equal parts whole wheat flour. Turned out AMAZING!!!
Does anyone know if black beans need to be salted or not?? Bc according to recipe have to add salt so just wondering. Really want to try to make these! Thanks!!
Either way is fine because you are draining and rinsing very well 🙂
Do you think this would be better witb milk chocolate chips or semi-sweet? I used milk chocolate chips (1/2 cup), and it tasted great, but the texture didn’t hold together very well even after refrigeration. Wondering if semi-sweet would help keep them a bit firmer (and maybe up it to 2/3 cup).
Terrific brownies. My wife and I prefer them over regular. They have become a regular – we have added nuts, raisins, etc., and they hold up well to any addition. I want to try some cherries next. The added chips to the top makes them A+.
Follow the direction to mix them well in a food processor – even more than you might feel is necessary.
This is my first attempt at baking something vegan/gf since making the change and I can honestly say these are REALLY REALLY GOOD.. but not gonna lie, it took a little while to get my head around the fact that theres beans in there lol so I made my partner try first without telling him and he said they tasted healthy but good!! I reckon they would be amazing warmed up with some vanilla ice cream…. yummmmmm. Thank you so much for the recipe!
Thank you so much for making them!
These look great! Can I sub stevia for the maple syrup? If I do, do I need to include extra liquid or oil?
Does anyone have a suggestion re substitutes for the oats in this recipe? My daughter cannot eat any grains and I’d like to make her a chocolate dessert with Christmas dinner.
Almond flour! 🙂
I just made these and they’re delicious. Not in the slightest bit beany!