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!)
Just made these as Christmas gifts, I added about four softened dates (soaked in warm water for about 5 minutes) instead of sugar, along with the majority of the sweetener being honey. Went wild with the chocolate chips, but the ones at the store were sweetened with stevia! Interesting flavor profile with the stevia, (I’m not a terribly huge fan of the sweeteners taste) but I like the consistency. I processed my batter in a blender, causing more bean chunks and a bit of a chewy brownie end result. But hey- I like it, it reminds me of the edges people fight over in regular brownies! ? I’m stopping by sprouts tomorrow to give some to the cashier! He was very interested when I told him what I was making with the ingredients so I told him I’d let him try one when I finished making them 🙂 maybe these brownies will be the start of a new friendship
So before I even knew there was a vegan brownie recipe on this site even though with these ingredients they’re vegan I tried it but just without the black beans and these are the best brownies I’ve ever eaten in my life they beat store bought and any brownie in the world no exaggeration I threw half an avocado in and some coconut milk and substitute all the sugar with agave. Thank you!
LOVE your idea to use avocado!
Hands down my favorite black bean brownie recipe!
I made this with two changes: ½ cup of peanut butter instead of oil, and chocolate chips with zero sugar (they are sweetened with stevia and monk fruit– Bake Believe is the brand). Mixed in a VitaMix (no food processor). Batter was super thick and not pourable at all. I had to press the batter down into the pan and smooth it out. And OMG, they are sooooo delicious! Came out very thick, almost more like a fudge than brownies. So so so good. 12 out of 10. Thanks for a great recipe! Going to bookmark this one for sure.
Taste tested by a family of 8, we all loved them. Doubled the recipe, and the only thing I did different was using old fashioned oats instead of quick oats because we just don’t have any. Still smoothed put beautifully and were just plain good. We are avid brownie fans so us going vegan for January put us in search for a good vegan brownie recipe that is also a healthier option. Thank you Katie, you nailed it, I have no concerns if the kids sneak an extra one of these. ❤️
So very pleased with this recipe. I did substitute cane sugar for maple syrup. Thank you!
The first batch I made was dry. I tried again, this time melting 1 c. chocolate chips instead of throwing them in whole….what a difference. Super fudgy and delicious.
Hi is this temperature in a fan forced or conventional oven? Thanks!
amazing recipe wanna try that
When I make these I substitute the cocoa powder for 1/3 cup of melted chocolate chips. I also substitute the coconut oil for butter which I melt in the microwave with the chocolate chips. I make these with Lily’s vegan no sugar added semi sweet chocolate chips which is sweetened with stevia and I can’t tell the difference. I don’t add the extra sugar but I do add an extra tablespoon of honey to the 1/3 cup. Everything else I keep the same. That way if I cut them into 16 pieces it’s only 6 grams of sugar per brownie. It’s soooo good!
These brownies are my absolute favorite! Recently, I made some non-vegan “regular” brownies using a recipe from an excellent baker’s website. I wanted to see if I could make brownies from scratch (Blame British Bake-off & Food Network). Anyway, the brownies were tasty but as I was eating them, I kept thinking, “These are delicious, so rich and chocolatey like CCK’s Black Bean Brownies but these have 2 cups of SUGAR and no fiber!” Wait! WHAT!? Black bean brownies are better! It was a good “experiment!”
These are pretty good. They don’t taste exactly like regular brownies, like some people claim. They are less dense and have a particular taste that is unlike anything else. Not bad, just different. I would definitely give them a 4.5 out of 5. The taste is pretty good, but also I can eat them guilt free while still avoiding flour. I tried mine with agave, so I’m excited to see how they taste with honey or maple syrup. Give them a shot for sure.
A perennial favorite. Just made them yesterday, and they’re great!
These are delicious! My husband loved them and didn’t know it contained black beans until I told him. I did however replace the maple syrup and sugar with date syrup and I only added 0.5cup of dark chocolate chips.
Wow. Just wow. I subbed applesauce for the oil 1:1, since I’m trying WFPBNO (whole food, plant based, no oil). This is truly a no guilt dessert!! This is the person to follow. Thank you!!
These are AWESOME! I substituted 1/3 cup of date paste for the the syrup – they were delicious – no additional sweetener needed!