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!)
OMG! I made these tonight as a surprise for my son tomorrow and my whole place smelled like I had died and gone to heaven! I tried “finger-sized” sample, ya know from wiping the blender, and it was wonderful. He’s going to so happy. Blow do I tell him there’s black beans in those brownies???
He loved them and said I need to make again. Oh, instead of oatmeal I used chocolate protein powder. They turned out incredible and gooey.
I couldn’t read through ALL the comments, but can you use other beans in place of black beans? Dark red kidney or something else, or do they really taste the best if you use black beans? Thanks!
you could always try and see how it goes 🙂
I just made these last night for a potluck! They were loved and nobody knew the difference!!!! I had never made black bean brownies before and these turned out absolutely fabulous. Thank you for an awesome recipe!!!!
Just made these this morning. WOW! I used dark coco and dark chocolate chips. Super yummy and no flour = my wheat allergic son can eat them too. Thank you for the great recipe!
Katie- I made these tonight which are very similar and use almond butter instead of oil (they were very tasty but slightly dry…. I will try yours with the oil!!)
chocolate black bean happy bars
1 can of black beans, drained and rinsed (about 1.5 cups)
½ cup almond butter
¼ cup agave
¼ cup mashed banana or apple sauce
1 teaspoon vanilla extract
¼ teaspoon salt
1.5 cups of oats
1/2 cup cocoa + ½ cup brown rice flour (or wheat germ or whole wheat flour)
½ cup shredded coconut + ½ cup chocolate chips
Oh my gosh! I was very skeptical of bean brownies before making these, but they were SO fantastic. So dense and fudgey; amazing! Thank you so much 🙂
wow katie…these are amazing!! I substituted (with what i had on hand) and used lentils in place of the black beans (as per another reviews suggestion). FANTASTIC. I will use a bit more sugar next time (probably 1/4 cup for my sweet tooth) but i loved them! these are a new favorite for me….no more heavy white sugar brownies in this house 🙂
I made up a batch of these exactly as posted as brought them into work and everyone loved them! I had three requests for the recipe and after I handed it out to one person, my boss took the paper and photocopied it for herself (lol!). I am just making up a second batch now, but this time with peanut butter as the fat source and these are all for me ohhoho!
Just a small point though about the nutritionals… when I plugged everything into the CalorieCount website (wanted to see what the PB did for the protein value) I got higher numbers… so I tried with oil instead and came up with 200/150 calories a brownie for 9 or 12 servings respectively, based on aprox. 125g of chocolate chips. Not that it makes a huge difference or anything cause these brownies hella rock, but I thought you might want to know.
Cheers!
I discovered your website 3 weeks ago and there have not been enough days to make everything I want to try!! I’ve made 4 batches of these brownies and they are AH-MA-ZING!! I don’t tell anyone what’s in them until after they eat them. So far I’ve had everyone ask for the recipe! I’m spreading your website to everyone! They all LOVE them! I’ve been making my kiddos baked oatmeal all the time! I love finding a website that every recipe is something I would make…wait maybe I’m just a choc-o-holic too 🙂
I’m looking forward to trying these! I did want to note that when I put your recipe into the WW PointsPlus calculator as written with gram measurements, they come out to 4 PointsPlus apiece. If I tweak it to 1/2 cup chocolate chips (which the calculator thinks is 85 rather than 115 grams, I can accomplish 3 PP. Hope that’s enough! 🙂
I almost never comment on blogs, but I just have to say, I am completely in love with these brownies!!!! I’ve always wanted to try making black bean brownies but I had never found a recipe that sounded edible. When I cam across your recipe and read some of the comments, I gave these a whirl and I couldn’t be more pleased, excited, in love! I found myself licking the bowl and sneaking bites of these little gems whenever I’m in the kitchen. Thank you so much for a fantastic recipe! 😀
Thank you for trying them! 🙂
I’ve made these three times and they are always delicious! One thing I love is they are much easier to cut than regular brownies.
Wow, these are amazing. I made them for my daughter’s birthday (she is very health conscious) and did not tell anyone what they were made of. They loved them so much! They are really the best healthy treat I’ve tried!
These are fantastic! I used pole green bean beans from the garden, very big beans, I shelled and cooked them. I used coconut oil and maple syrup plus i added walnuts. The green bean beans made the brownies super light feeling in my stomach. I cooked them as cupcakes- so moist. I’ve now tried this black bean recipe and many others over the years. Finally found what i love. Thank you.
I gotta say: these are great. I have made them twice, and they are delicious. I was searching the web to see what other people were putting in their black bean brownies, and your recipe is the best by far. Simple, quick, delicious, easy ingredients. Can’t beat it.
I tried these and used old-fashioned rolled oats with good results! They were really good! A very fudgy tasting brownie. Texture was almost a little too soft, but I only baked for 15 mins, maybe I should have left in another minute or two. Definitely could not tell they were healthy in any way. Thank you!!