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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I tried the brownie recipe today; I only had old fashioned rolled oats so my texture was not as smooth. I also subbed unsweetened applesauce for the oil (I should have used the peanut butter); they are ok but I’d like them a little sweeter; I’ll make them again and use the peanut butter and maybe a little more truvia or maple syrup. Thx for sharing
Hm. I followed it exactly hoping that the comments that “they did let taste beany at all” would be right, but for me, they were noticeably beany, in taste and texture. Still yummy though! I added the chocolate chips on top. I made them for a potluck and they all disappeared quickly (not labeled bean -muahahaha) Thanks for all the recipes!
I made these in a mini muffin pan. Cooked for 20 min at 350. OMG they are delicious!
These black bean brownies are awesome!! I’ve made them a number of times, and no one ever suspects the secret ingredient! Everyone loves them!! Unexpectedly, my most recent test subjects were a group of 15 year old boys…who you just know, would complain (at the very least!) about brownies made from beans. I decided not to tell them and the plate of brownies was gone in about 3 minutes! I snapped this picture of one of the 15 year olds enjoying one of the brownies. I’m sure he wondered why his mother and I couldn’t surpress our laughter! We never did tell them…!!
Katie…… OMG!!!!! These brownies are so heavenly. I agree, the choc chips make the difference. Honestly, they are awesome. Will be making these & some more of your choc deliciousness for my next party. I’m gonna totally Wow my friends. Thanks so much.. ?
Meena
Love the picture!
wow its cool
These are so delicious! I have taken to adding about 1/2 cup dried cherries to the food processor and eliminating the extra sweetener. Soooooo good! Thanks so much for this go-to dessert.
hey, it’s a lovely amazing superb recipe, I will try it and also feedback you I this its best dessert
Hello! I’ve made these brownies with your recipe using agave nectar and coconut sugar, it turned out very well! I want to make them again today but am wondering if I can substitute dates instead of agave and sugar? I imagine now it would be hard to blend because the nectar made it moist. Let me know! Thank you!
It sounds like a fun experiment. Be sure to report back if you try it!
Jason
OMG – these are soooo good. I used coconut oil but did not skip out on the chocolate chips ;). Mine came out of the oven looking a little undercooked so I’m throwing them in the fridge overnight. Thanks for a great and easy recipe
I am baffled by your calorie count. Using mynetdiary, you would have to divide these in 17 pieces to yield 115 calories per serving.
That said, they are tasty, but 9 servings is 217 calories per piece.
I make these all the time and one day I didn’t have regular oatmeal and had to use the baby oatmeal, which is basically oat flour and it was EVEN BETTER! I’ve also substituted peppermint extract for the vanilla and added crushed candy cake for holiday brownies and it was delicious. Thank you for these.
Wow these are incredible!!! I used a pan that made it 12 brownies but they were pretty thin. I guess they don’t really rise when baking. Still, they were soft and fudgy! I would probably use a smaller pan next time to make them thicker.
Also I should add that I used vegan butter (earth balance) instead of oil and it was amazing! I highly recommend this!
Literally just made these now. I followed the recipe exactly (using the 1/2c maple syrup) although I did add some cinnamon (my baker friend swears it’s the secret ingredient in chocolate recipes) at the very end. My oats were the regular Quaker oats they sell at Costco and I don’t think they’re quick oats but they worked great. I baked them for 20 minutes and they were still a little gooey when they came out and rested for 10 minutes, I still had three before they went in the fridge to firm up though lol they are amazing and even the batter tastes great. You 100% cannot tell there’s black beans in there, you can taste and taste and I can assure you you won’t be able to find the black beans. I will be making a triple batch soon and taking them to work! My non-vegan fiance absolutely couldn’t get enough and ate 5 in one sitting. I told him after they were made with black beans and he was very surprised ?
I love your idea to use cinnamon!
If you had to choose between black bean and sweet potato brownies, which one would win?
I struggle daily to get my autistic son to eat protein….any protein. He LOVES these brownies (and so does my super picky husband!) love this recipie!
I’m not sure if that will work, but that is the nutrition info for these brownies. I was curious about the amount of sugar. Made with agave nectar, and the 2Tbsp of sugar, and 2/3 cup chocolate chips, there are about 12 grams of sugar per serving (if you cut it into 12 brownies). I can’t wait to make these! These are perfect lent brownies! (We are staying under 15 grams of added sugar per day for lent this year 🙂 )
The thing I wasn’t sure if it would work was a nutrition label embed, and it didn’t work. Sorry guys!