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!)
Super easy to make and so delicious 😊
These brownies are TERRIFIC!! Has anyone used a microwave to make them?
I did make them once in our (regular) old oven, and they came out great, but we have since replaced that oven, (unfortunately) and baking in the new one is a total nightmare; it is just not consistent. Even after it was supposedly “fixed”, it is very unpredictable…
Any hints on using a microwave for these? BTW, our microwave is about 900 watts, as far as we can figure. THANKS for your help!!
So I did some math based on other recipes made in the oven and the wattage you stated in your comment. I would microwave them for 8 to 10 minutes, then check them. If they are not done, microwave for no more than 2 minute increments after that until cooked through. I recommend covering the top of your baking dish with plastic wrap or parchment paper leaving a small gap for air to flow out after the initial 8 to 10 minutes to prevent the brownies from over drying. Good luck and have fun!!
These were really awesome. Fudgy, easy to make and just the right amount of sweet to satisfy my chocolate craving. I added extra maple syrup instead of sugar and also replaced the oil with unsweetened apple sauce. Will definitely make again!
This is my 1st time baking from your site and it will not be my last! These are sooo decadent and oh-so-fudgy ;P It has been challenging finding the right gluten free brownie recipe. Happy to say my search is over! Thank you Katie!!!
This brownies come out amazing! No one guessed that there were beans in it. Thanks you, this will be a constant repeat. Also, looking fwd to trying the other bean recipes.
The only reason I believed there were black beans in this is because I made them. I cooked them for 16 minutes and they were a little mushy but delicious. Seriously, they are slap your momma good.
I am so excited to make these but I don’t have quick oats. I only have steel cut. Do you think If I blend them first (like into an oat flour) it would work?
I used steel cut and opted for the extra maple syrup instead of the stevia in order to incorporate a bit more moisture and they turned out wonderfully 🙂 I cooked them for the full 18 mins!
We have both kinds of steel cut (not rolled) on hand – which did you use quick or regular cook?
These were so so good! I’m trying to hide some healthy stuff in baked goods and other recipes for my picky toddler. He loves these. (And he doesn’t know he is getting an extra boost of protein….among other things. )
Will definitely make again.
These Black Bean Brownies are the most unbelievably delicious treat ever. So versitile and simple to make that I don’t know what I did before I found them. I found any bean seems to work fine. I love chocolate so when a craving comes it is without hesitation that I make these brownies. Thanks Katie keep up the good work
I made them today. They were good.
So easy to make and taste so good you would never know what ingredients are in these brownies!
I tried these with coconut flour as we’re grain free (even oats). I wouldn’t recommend this. Instead, if you can’t do oats or nut flour, I found that these didn’t even need it! They were perfectly fudgy and chocolately without! But they do need to chill in the fridge for an hour to help stay together!
Hello! I just made your black bean brownies. They were delicious and fudgy! I have saved tons of your recipes. I love how your recipes are simple and use common, easy to find ingredients. I bought one of your cookbooks but I was wondering if you have a cookbook with lots of main dishes. I’m new to plant based cooking and I need a lot of help. Thank you
Thank you so much for getting the book! We wish there were a book of main meals – it’s Katie’s goal, but unfortunately publishers are only interested in another dessert book and so we haven’t had any luck getting one published yet. Hopefully someday!
Jason (media relations)
Delicious and satisfying, but where did you get the WW smart points value from? No matter how I try, they are coming out at 8 points each, even at twelve servings. Disappointing because now I’ve got something super tempting calling my name in the fridge. 🙁
Hi! It looks like this recipe was published back in 2012 and is going by the Points Plus system, so I think that’s why?
I made this recipe with steel cut oats (I didn’t have quick oats) and used extra maple syrup instead of the stevia and it turned out wonderfully. 🙂 I’m sure mine may have had a bit more texture than the original but it was still super yummy. 😋
Thank you!
Will decreasing the amount of honey/syrup do anything to the brownies other than make it less sweet?
I omitted the salt and come to think of it, I omitted the stevia also, didn’t add anymore maple syrup, so I decreased the maple syrup. I forgot to add that to my review. It didn’t do anything to the brownies and it was sweet enough. The brownies were delicious.