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 tried the recipe and made a few changes based on your own recommendations and one based on my own choice.
I replaced all of the oil with plain non fat yogurt. I used plain instant oat meal because I couldn’t find the quick cook ones in the store today. I increased the agave in place of the sweetener and I used the bigger recommendation for chocolate chips (maybe a tad bit more than that). My only regret is increasing the chocolate chips too much. It was very sweet and too gooey. I really loved the results minus the excess of chocolate chips. I knew as soon as I tasted the batter that it was going to turn out delicious. I am so glad I decided to test this out because I can’t see myself making regular brownies now knowing that these are so delicious and have so many healthy ingredients inside. Thanks for sharing this wonderful recipe!
I finally made these yesterday – and they turned out amazing! Honestly, not even a hint of a bean-y taste. They didn’t turn out too pretty though, haha. The top was almost black and bumpy. But I added some melted peanut butter mixed with maple syrup on top, and they taste sooo good, I really don’t care about how it looks. Now I just have to buy some more coconut oil so I can top the next batch with chocolate magic shell, like I had planned on doing this time 🙂
THESE ARE AMAZING!
And I can’t believe I used to make (toxic) brownies from a mix! Thanks again!!!
It looks like my first comment didn’t post. Thank you for the fabulous recipe! I made these with my four-year old son. We don’t have a food processor, although I should invest in one. I blended the batter in the blender in thirds and it came out fine. It’s a great way for kids and adults to eat their black beans! It was easy to make, especially since all the ingredients were already in my pantry. I use EDEN ORGANICS black beans, since it’s organic and the can is BPA FREE!
I’m so glad you liked them! 🙂
I made these but they didn’t set up too well. They were still very gooey when I took them out of the oven, and I cooked them for the full time, plus a bit more. I stored them in the frodge overnight and that firmed the brownies up a bit more. Any suggestions?
I just read everyone’s comments. I think I try some of their suggestions when I make them again!
I love this recipe! Thank you for providing it.
I tried it with oat bran instead of quick oats and it was much easier to blend (when you don’t have a processor!)
Can’t wait for the next recipe!
Hi Katie,
I don’t know if you remember my comment a few months ago but the first recipe of yours I tried was the deep dish cookie pie. It was good but I had put way too many chocolate chips, making it a molten chocolate pie, and I couldn’t really enjoy the bean batter aspect!
So I saw this recipe and was determined to make it right. I used honey, canola oil, close to 3 tbsp of hershey’s dark cocoa powder, whole grain rolled oats (they worked perfectly, just so you know, because I ran them through the food processor alone first to break them up a little like quick oats) and a dash of coffee. And I still couldn’t resist a hefty amount of chocolate chips… but no more than a cup total 😉
The end result is fantastic this time. I was so surprised at the texture, so similar to “real” brownies. And you can taste the bean, but just a little. It’s nice, deep dark and fudgey–I love it and I feel like I’m eating something nutritious! Thanks so much! Going to find another recipe of yours to try in the near future 🙂
I just wanted to thank you for your blog! I recently have had to make a lifestyle change that includes being gluten-free, dairy-free, and sugar-free…and your recipes have made it so much easier to make this change! I LOVE these brownies! They are the best! Thanks!
I made these for the first time today using my Vitamix and I really enjoyed them! 😀 I blended the rolled oats by themselves first and then added everything in it after that. Next time I will cook them a bit longer or leave them a bit longer to cool as they were a bit gooey but still delicious! I think next time I might use oat flour in place of the blended oats or a gluten free flour and applesauce instead of the coconut oil. Thanks for posting this recipe!
-Kimberli
Katie, thanks so much for this recipe! My local organic bean vendor posted it on Facebook, and I was psyched to try them. I didn’t have chocolate chips, so I made them without–and they were very good, but they didn’t have enough chocolateyness (duh, since at that point they had only 2 tbsp of cocoa powder and no other chocolate in them.) So I whipped up a quick chocolate frosting with lots of cocoa powder in it, and I threw that on the brownies. YUM! I love the texture of these, so cakey and not sludgey/overly fudgy like some bean brownies I’ve seen. I’m guessing it’s the quick oats that make the cakey texture. Thanks again!
Any way to print the recipe?
I’ve never tried black bean brownies, but I’m going to. I’d love an answer to this ASAP, but I know you have MANY things to do in a day, and for the day is probably past 1/2 gone. SOOO, I may try with out an answer. I don’t think it will make a big difference —
My Question: what about with nuts like pecans (or walnuts, but I prefer pecans) chopped or just halved and thrown in, or on top? That won’t mess up Black Bean Brownies? Will It??
Thanks and from one Chocolate-♥n-Katie to a Chocolate-Covered Katie, you’re a peach — Or a chocolove bar ☺
That should be fine… better, even! 😉
Hey Katie!! I made these brownies with my twin sister last night and they were INCREDIBLE thanks for the recipe I look forward to trying many more!!
I hate black beans… These brownies are amazing!!! Just finished eating the first row… Can’t wait to take the rest into work tomorrow. Thanks for changing my mind about black beans.
I just made half a batch of these because I wasn’t sure if they would even taste good(I mean… I love beans but putting them in brownies just seems a bit too crazy), which I regretted the instant I realized how delicious the batter was. Oh my god, I couldnt stop eating it! The brownies came out really good and fudgey, I am totally making this again! Thanks Katie 🙂
Thank you for this recipe! I just made these brownies and they are incredible. So chocolatey and delicious mmm. I dislike beans and was hesitant when the smell hit me after opening the can, but I have to say these are some of the best brownies I’ve ever had. Thanks!