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!)
I just made these brownies. This is better than the box brownies. I was really shocked at how good they are. The only thing I omitted was the salt. I sent my family and friends a link to this recipe. I am looking forward to trying more of your recipes. Thank you so much for sharing.
I have made these brownies before and they are great! This time I wanted to change some things. I put vegan chocolate protein powder(ghost brand-chocolate cereal milk) instead of the oats. I also used some unsweetened applesauce(about 1/4cup) and used no oil. They still turned out good and now have some more protein and less fat. Thank you for this amazing recipe!!
AMAZING! Please, someone, take these away from me before I hurt myself.
Every bit as amazing as advertised. My husband was wanting a fudgy brownie, but didn’t want it to taste “healthy.” I didn’t tell him the secret ingredient…he loved them! Instead of cocoa powder, I added an off-the-shelf blend of cocoa & espresso baking powder for a deeper chocolate flavor, and they are delicious! Definitely making these again, and again…thank you, Katie, for this fantastic go-to recipe!
is there any replacement for the coconut oil
Yes, I subbed a 1/2 cup strong coffee for oil today and they were delicious.
Sure, coconut oil is not required. You could use peanut butter, canola oil, vegetable oil, sunflower oil, etc.
Made these for the second time just as written. Outstanding.
Hi. My 2 year old and I just made the brownie batter. She loved the batter so much she couldnt stop eating it. Everyone was so suprised that there are black beans in it. I absolutely can’t stand beans but i don’t even taste them. My question is if you had any ideas how to make this in a chocolate pudding ?
Try this one! https://lett-trim.today/dark-chocolate-brownie-batter-dip/%3C/a%3E%3C/p%3E
Best brownies EVER Evertime I make them recipe is requested
Great recipe! I added a tsp of cinnamon, only 1/4 cup maple syrup, and no other sweetener. I only had about 13oz brownies, and it turned out fine. So good! Very chocolatey.
I meant 13oz black beans! Haha oops
These are AMAZING! I have always been worried that baking with beans would taste well…gross. but these are delicious!! Even my picky husband enjoyed them! Going to take them to work and see if anyone notices that they are different 🙂 Thanks for a great recipe!
Thank you so much for trying them!
These are seriously the best brownies I have ever made. And I have made a LOT of brownies, both healthy and not even the slightest bit healthy. These take the crown!! They are so fudgy!! I was a little hesitant to try these because I have tried other black bean brownies in the past and they tasted like cardboard. These were the opposite!! My only suggestion would be to double the recipe because these are quite thin, but overall these are amazing like all of Katie’s recipes!! Thanks for another great dessert, Katie!
Do these brownies freeze well?
They do!
I made these today! Can’t wait to try them! Thanks Katie
Would it be the same if I replaced black beans with kidney beans??
These are absolutely delicious! You’d never guess they were made from black beans! Thanks so much for sharing x
The only thing I would like to know is how long they keep fresh in the fresh. Thanks x
3-4 days usually, or can freeze!
Can I add one egg to the recipe?
Yes — I subbed in one egg for the 1/4 cup coconut oil. They were slightly drier and I missed the coconut flavor but it did work and I was looking for less fat and more protein.