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 made these last night and they were wonderful in taste but barely rose! I followed the recipe and my baking powder is new. I did use a natural cocoa, should I have used Dutch processed? Any other tips?
Have you tried these with cocoa nibbs?
That would be awesome for a fun texture!
But does it change the amount of sugar needed in the recipe?
Oh sorry, I thought you’d meant that you would add those in as an add-in. We can’t recommend subbing them for the chocolate chips because we haven’t tried, but if you experiment then yes it might be a good idea to add some extra sugar 🙂
These taste BETTER than traditional brownies! I am stunned!!!
Do you changing the baking time when using rolled oats? What about a glass vs. metal 8×8 pan?
I substituted the oatmeal with Kodiak pancake mix(50g) and they turned out fluffier and IMO better tasting
These are beyond any expectation I had! They taste like something out of a bakery that would have me spending an extra hour on the treadmill. Thank you so much for these!
I love these brownies! I changed up the recipe a bit. Instead of cocoa. I used cacao and I left out the sugar/stevia and used a quarter cup of agave rather than 1/3. I made these changes because I am watching my sugar intake. If I am making for company I use the original recipe. Either way they are delicious. I am addicted to them!
PS: I forgot to tell you. I used cacao chips instead of chocolate chips and I added walnuts. So so good!
My 18 year old omni son said, Mom, can I finish off the rest of these brownies? Doesn’t get any clearer than that! These brownies are awesome!
This has become my family’s new favourite dessert recipe! I have made it a few times now, and have made some adjustments of my own. I usually go for 1 – 2 tbs more of cocoa powder depending on the brand, I also substitute the oil for unsweetened apple sauce. I make it in my ninja blender, and have noticed they set up faster the more finely its blended. Thank you for the amazing healthy brownie recipe!
My family and friends never have any idea what the “main” ingredient is! I’ve made this with cane sugar, Stevia, coconut oil, vegetable oil, changed up a few ingredients, etc. and it comes out AMAZING every single time!
I’ve lost count of how many times I’ve made these. They’re perfectly fudgy and chocolatey, and a total crowd-pleaser!
THE BEST BROWNIES EVER!! You’d never know they were made from black beans. I make them all the time for friends and they always want the recipe!
I rarely leave reviews, but I was AMAZED by how well these gluten free, vegan (I used vegan chocolate chips) brownies turned out. This recipe is worth trying! I frosted with delicious chocolate hummus my grocery store sells and served with a dollop of coconut whipped cream. Amazing!
I was both skeptical and excited to try this recipe and was pleasantly surprised at how it turned out! Neither me nor my husband are vegan or vegetarian, and we are used to “typical” brownies. We both found these to be very gooey, fudgy, soft, and moist — so gooey and soft in fact, that the immediate impression was that they were undercooked, but there was no uncooked flour/oat flavor.
Not cloyingly sweet, and they are very rich! Me nor my husband (who didn’t know there were beans inside) could taste a bean flavor. They just add richness, depth, body, perhaps heartiness — something you can’t quite put your finger on, but it’s good. Bonus points, the protein from the beans seems to help offset the sugar for my body. I did add a teaspoon of salt instead of a half teaspoon, and added a teaspoon of instant coffee grounds to heighten the chocolatey flavor even more.
Only minor complaint was that even running it through my Kitchen Aid food processor for several minutes, there were still teeny weeny bits of bean skins in it.
Because of how gooey and melt-in-your-mouth the brownies are, these eensy weensy bits of bean skin kind of get left behind in your mouth/around your teeth just a tad, so could be off-putting if you’re a very sensitive texture person. Not sure how to fix that, but it’s pretty minor anyway.
Overall, very good and definitely decadent! Thanks for the recipe! 🙂
Amazing!! Can not even tell they are black bean brownies. I’m obsessed and I now have them pre made in my fridge so when I’m craving a bit of chocolate I have a healthier option. Yumm!