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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
They are the best i have ever had
I have made these several times now in a few different ways.. my personal favorite is with the coconut oil but my mother prefers the vegetable oil so, guess who wins? Even with the vegetable oil instead these brownies are great. I’ve done them with the sugar and without it using extra syrup, both came out excellent. I’ve also made it with refried black beans and that worked great. This is an all around excellent recipe however you choose to make them and everyone kids to adults will enjoy them.
REALLY Looking forward to baking these this week. One question, we only have Quaker Whole Oats and prefer not to use Quick Oats. Would I need to make any adjustments for this substitution?
I fully intended to make the recipe as written. But when I went to the pantry to get the container marked “GF Oats,” I didn’t realize all that was in it was steel cut oats! So, thinking very hard, it occurred to me that oats have quite a bit of substance I’d have to replace with something else. I decided to try buckwheat flour – a whole cup – scooped to measure, not weighed. Results: We did need to chill the brownies to stiffen them up, and they sure are tasty. And VERY smooth. Though too sweet, actually, so I cut them in smaller pieces and call them black bean fudge now. I topped with extra chocolate chips that didn’t even melt, and they just kept falling off when I cut the brownies. So would omit chips if I make the recipe again, but leave the walnuts that I also used on top. Sadly, the smaller the size, the more addictive, I think.
OMG where have these been all my life?!?? I threw in a handful of milk chocolate chips also, just because I had them. So stinking good! Moist, fudgy, addictive! I will never feel guilty making brownies again! Thank you!!
I just found out that I have an egg and dairy allergy and these black bean brownies were PERFECT, they taste the exact same as a regular brownie!
I did do a couple things differently and I’ll just state them here. I could not find my cocoa powder, so I added the same amount in chocolate Vega (vegan) protein powder, and I also added 1 T of cake batter flavoring plus some coconut milk to just make the batter thinner, but I loved this recipe and I cannot imagine it not in my life now. I loved it. Thank you!
The chocolate flavor is there, but the texture is nowhere near the same as a regular brownie. I am glad to have the alternative though, because at least I can fill my chocolate craving with some kind of brownie instead of one that adds inches to the waistline.
I just found out that I have an egg and dairy allergy and these black bean brownies were PERFECT, they taste the exact same as a regular brownie!
I did do a couple things differently and I’ll just state them here. I could not find my cocoa powder, so I added the same amount in chocolate Vega (vegan) protein powder, and I also added 1 T of cake batter flavoring plus some coconut milk to just make the batter thinner, but I loved this recipe and I cannot imagine it not in my life now. I loved it. Thank you!
Thank you so much for making them!
I have tried a few black bean recipes, but this is my absolute favorite!!! Thank.you for sharing 🙂
Just made these today and WOW. I had a huge chocolate craving and this did the trick. I love them a lot and will be keeping these on rotation!!!!
Amazing!!!! I have made this recipe 3 times now and its absolutely delicious every time!!!!
Ny brownies were not fudgy. They were slightly crumbly. Could this be because I replaced the maple syrup with real sugar?
The batter tasted great though. I might just eat the batter next time 🙂
First, I was astonished that you hadn’t added flour in the brownies, but then I tired them, and it literally made my day. Indeed, soft and yummy brownies they were.
Thanks for this delicious recipe.
OMG! SO good! Perfectly fudgey texture and not too sweet. I added skor toffee bits to mine to please some picky sweet tooth’s, but everyone loved them (and would never have guessed what they’re made from!) Will be making these again for sure!!
Great taste and just the right gooey-yet-firm consistency, and easy to make 🙂 This is my new favourite brownie recipe (and I have high standards for brownies!). I added chopped walnuts as well, very tasty result 🙂
I’m guessing the thick brownies you have pictured are not the same as these, because these arent’ coming out thick, they are as thin as when I had to spread this tiny amount of non pourable batter into an 8×8 pan.
I will try this again when I can do it with agave and hopefully that will give it the moisture I would expect after seeing your video on YouTube.
Thanks for what you do though. I love finding healthy recipes that let us have dessert without damaging our waistline
I had no quick oats, so I ground down some Cheerios made from whole grains, lol.. yes, oats, triticale and sorghum. Considering how badly I made these (I should know better than to cook on very little sleep but they sounded so good! lol) they didn’t come out too bad. I forgot the coconut oil (melted it to blend it smoother,but then completely forgot it in the microwave!) So the texture on the tops of mine wasn’t great, and ofc they prob still didn’t come out the same as your bc of the different choice for the oats, but still are tasty (with the top texture not being ideal) I am definitely going to have to try these when I have the right ingredients for the oats and am more awake ; I’m guessing they will really be delicious.
These are thin though,not like the pics at all, but while I wish they were thicker, I’m guessing that’s part of why the texture is closer to a regular brownie (though ofc it’s prob impossible to get the exact same chewy with little bit of ‘crisp ‘ on the outside without using a lot of sugar and the flour.
Anyway, can’t wait to try these baking them properly. If they taste this good with me messing it up, I am betting they are delicious done right.