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!
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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!)
Never got firm. Ended up putting it in ice cream.
Oh my dayzzzzzz! That cakes is AMAZING! I’ve made that yesterday to give to my toddlers more iron and protein (as they don’t really like meat and side dish beans etc…)- with this cake I gave them yummy AND healthy dessert! Love it love it love it!
Just made these. I used a Nutribullet instead of a food processor, and it turned out so good! Thanks for the recipe!
Yes Nutribullet works great for them.
I live in Mexico where dry black beans are everywhere. Canned not so much. How could I prepare and substitute dry beans for canned?
just soak them up overnight, and cook in the water next day till they are soft. That’s what I’ll do too, use dried black beans.
By far, the best vegan brownies out there ❤️ I add chopped walnuts ‘cuz that’s my business’ #IAmTabithaBrown ❤️ Even my carnivorous friends gobble these up 😎💚🙌 Thank you for sharing Katie!!
Looks delicious, I will give it a try. Instead of honey or maple syrup I want to use regular or brown sugar. What would be the substitution ratio? i.e. How much sugar should I use if I skip maple syrup or honey?
Thanks!
These were soooo good!! Thanks for sharing :))
I’ll never make a different brownie recipe again!!!! (They taste even better after being in the fridge for a day) The only thing that I changed was I added a half cup of chopped walnuts. Thank you for creating this ❤️
I love this recipe! Best black bean blownie recipe you will find on the internet. Makes being vegan so much easier 😋 thanks Katie💕
Delicious! Made exactly as written, using maple syrup and sugar and ALL the chips. Did not have quick oats but I pulsed some regular oats in the food processor a few times before adding other ingredients. These fooled my hubby. Definitely a keeper!
Awesome! Beat bean brownie!
I tried these with barley flakes and want to say they were still as great! And no one could tell there was something added (black beans).
I have bought “healty” black bean brownies from specialty stores and my kids were NOT impressed. My son and I made this tonight. Not only were they so easy they are seriously AMAZING. My daughter is so picky and she had NO idea these were black bean brownies. I will definitly add these to my favorite recipes! This site is fantastic! I can tell Katie puts so much time and effort into perfecting the recipes and giving us wonderful, healthier options. THANK YOU
AHMAZING! Easy to make and taste legit. Thank you for sharing this recipe! 🌸
These came out great only problem was it was a bit thin because I didn’t realise that I used 1 tin of black beans without realizing it was not 15 ozs – trying it today again with the correct measurements
I’ve made this recipe twice and I love it! 🙂