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 can’t wait to try this! What could I substitute for oats? I avoid all oats due to significant gluten allergy. Thank you so much!
I had been avoiding the black bean brownie craze but this recipe kept popping up when searching for a healthy brownie recipe. So I decided to give it a try and I’m glad I did! The flavor and texture are both good. I can detect the black bean texture and I think most foodies would at least know there’s some special ingredient that makes the texture just a little different. 🙂 The texture is, again, really good, though slightly different than other grain-free and four-based brownies (to be expected)!
I only have a 9 x 9 pan, not an 8 x 8 so they turned out thinner than I would like for a brownie. I should’ve put the batter in a smaller pan plus maybe add more baking powder?
I cooked mine for 19 minutes and let them rest for a full 15 minutes before trying them. Delish!
I’ve made these with black beans a heap of times and I love love love them. But when I went to make them recently, I had no black beans!! However I did have a can of red adzuki beans (used to make red bean paste in Asian desserts, steam buns, etc) so thought they might work well too. They did! There was no hint of bean and they were smooth and delicious. Great recipe, so adaptable! Thanks Katie!
Made these on two separate occasions and they were delicious. My skeptical husband loved them and so did our two little ones. Used monkfruit sweetener instead of sugar.
These are AMAZING! I have totally avoided bean dessert recipes because I just thought there was no way it would taste like a real dessert… but I stand corrected. I added the beans and liquid ingredients to the food processor and thoroughly processed before adding the dry. I used oat flour instead of whole oats so it would be smoother. These taste just like real brownies and the texture is perfect! There is no hint of beaniness in texture or taste. I can’t believe how chocolatey they are with such a small amount of cocoa powder. Thanks for another awesome recipe!
By far my favorite black bean brownies recipe. The ingredients are simple and few, the directions are easy and well written. There’s enough batter for 24 two bites brownies (portion control). An absolute crowd pleasure for any occasions.
Amazingly good. And I have less guilt eating a good fiber filled brownie! Thanks for creating a great recipe!
OMG You NAILED this recipe! I made it with (rinsed off) red beans in chili sauce and WOW, the consistency was spot on, and I am quite the discerning baker! Thanks so much for your efforts on this recipe…now to try all your others! xxx
Would be awesome to know an average of how many carbs per serving this recipe is! 😊
I tried my first black bean recipe this week and took it to a gathering (your chocolate brownie dip/hummus) no one could guess it was healthy!
Can’t wait to try these! What kind of choc. Chips do you use to keep this healthy?
KATIE,
WONDERING, ON YOUR BLACK BEAN BROWNIES, IS YOUR CALCULATED 140 CALORIES PER SERVING BASED UPON 9 OR 12 BROWNIES?
MAY MAKE NEXT COUPLEAYS BUT WILL SUB OUT SYRUP FOR HEALTHIER BROWNIES
Best black bean brownie recipe I’ve had to date! SUV’s ripe bananas for the syrup, flax meal for the oatmeal and added some chocolate protein powder (use what you have). Gooey delicious!
Great recipe but surprised to see images of non-stick bakeware being used for a health conscious recipe.
Great recipe , have given up all other brownie recipes
I made these yesterday. I used a gluten free flour mix in place of the oats. I was very skeptical, because it was super thick and it didn’t seem like enough batter to cover the 8×8 pan. I mean it was REALLY thick. But, I cooked it anyway without much hope. When it was done, I decided I should have put the chocolate chips on top and spread them around when they melted. I then froze them. Well, let me tell you, these were FANTASTIC! And, the chocolate chip layer made a nice little crunch on top which is really good. I will be making more of these today!
Cant beliesave these are black beans. Love it.