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!)
Can you add coffee to enhance the chocolate flavors? How much pecans should I add?
Amazing, thank you very much! I make this all the time and everyone loves this!
Delicious!! I was always skeptical of black bean brownies, but these are incredible! So rich and decadent.
The batter tastes just like brownie mix. I couldn’t tell my husband there are black beans in it and he never suspected anything. And I won’t tell. Great recipe.
That’s funny (not telling your husband!). When I was young I spent lots of time with my grandmother and she’d do all kinds of ‘tricks’ to the food; from changing the price of a steak (too expensive!) with a Sharpie no less – to adding things like healthy vegetables/beans to other foods. She’d always whisper to me: “Don’t tell Papa!” And we (other relatives) continue to use this phrase for many things! LOL!
Made these last night as written, using agave, oil and sugar. I thought they were good, baked them for 18 min and they were firm, no refrigeration needed. I agree that choco chips are needed unless you don’t like sweet desserts, then maybe you don’t need them, but I def. did, lol. Even my picky son at them, but he did not know they were made with black beans, win. Unfortunately we ate these as our dinner because I burned the cauliflower wings to a black crisp while I was making these.
Oh my!! These are wonderful! I wanted something sweet, and remembered someone mentioning these brownies. I googled recipes, and I’m glad I chose yours. I had all of the ingredients on hand. This was so easy! Of course, since I made them, I got the first one! I did not tell my family about the black beans. They all said that these were the best brownies I ever made! Should I tell them??!!
These brownies are awesome. I have people requesting these after I have treated them with these. My granddaughters love them too. It’s nice to have a delicious treat that doesn’t wreak havoc on my desire to eat healthy. I dude a food processor and add dark chocolate chips. Sooooooooo good!!
I just made these again, after making them a few years ago. I subbed peanut butter for the oil and WOW, they are delicious! I enjoyed them, as originally written, but the pb swap made them top notch! 😋
Thanks again Katie!
Thank you for trying them!
Has anyone had luck freezing them? My neighbors sometimes have impromptu get togethers, and these would be a great thing to bring, if I can keep them in the freezer for a few weeks. (After that, I’m pretty sure I’d be eating them myself!)
I’ve made many healthier brownie recipes and this a keeper. I didn’t add any extra sweetener besides the maple syrup. I added pecans. I used cacao powder and added extra. They are so good.
Thank you so much 🙂
They look amazing!! Can you substitute quick oats for rolled oats?
Hi! You can pulse rolled oats a few times in a food processor before beginning with the recipe, and that will make them more like quick oats 🙂
These are sooooo good! I decided on a whim one day to try black eyed peas instead of black beans, just because I like them better to eat on their own than black beans. They actually turned out a little fluffier and I believe are even lower in calories. Everyone I know who have tried both actually prefer the black eyed pea version! Even my best friend who doesn’t like black eyed peas! Anyway, this is a great recipe. People are always surprised to find out what they’re made of.
Oh wow that’s so interesting! Glad they turned out well!
These were so simple to make and are so, so yummy – you would absolutely never know that they were made with black beans, can’t wait for hubby to undergo the test later 😀 I’ll definitely be whipping these out again and again!
I made these last night and they are amazing! I did use old fashioned oats instead of quick oats but it turned out great! I tried cutting into them after 10 minutes of cooling (super impatient) and as stated they were loose. I put them in the fridge and today they are perfect.
These Brownies look good, but what is Quick Oats and what is a brand that I can buy? Also, how does using Black beans in place of flour help nutritively?
I made these today and I changed it up a bit.
I used cooked steel cut oatmeal because that’s what I had.
I also used monk fruit sweetener and molasses.
I also added 1 egg.
Turned out beautifully! Very delicious, melt in your mouth!