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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Miss Katie, you are my hero!! I’ll need to cook up some black beans so I can try these!
Sounds delicious! Can’t wait to try! Would you be able to turn your mention of white bean blondies into a link to the recipe? I did a search but couldn’t find them. Thanks!
Oops, never mind…found your link at the bottom of the blog! Thanks! Can’t wait to try both!
Black beans? hmm, help me here 🙂 normal black coloured beans, or canned? i used to make some red bean recipes, but i always used canned ones. Sorry for stupid questions, but i simply have never seen such thing.. and the recipe looks really good and i want to try it 😀
Canned!
OMG. This is a winner. I never, ever leave comments but had to make an exception. They are easy and wonderful taste.
Thanks you
You are Great !!! Such fun…..
Love what you do with Chocolate
Thanks for the recipe! I googled black bean brownies because I didn’t have any chocolate. I had to make a few substitutions – subbed regular flour for the oat flour and had to add a little more oil, subbed regular brown sugar in for maple syrup. I also had to make my own baking powder with baking soda and cream of tartar. It all came out fine! I think it would have been yummier with chocolate chips on top but I’m still happy with it.
I have tried black bean brownies before and enjoyed them. I have a question about coconut oil; does it give the baked goods a coconut flavor?
Nope, it does not. Can’t really taste it much at all.
If you are sensitive to coconut taste, yes, it might. I’m not a coconut “fan” but I don’t dislike it, and sometimes coconut oil can break (or make I suppose!) some things for me. I’m not a chemist, so I i don’t know if this is an unsound/un-tasty option, but maybe you could try half coconut oil, half vegetable and see how your taste buds react…?
It probably depends on the type of coconut oil you use. I try to substitute coconut oil when possible
Sorry got cut off.. Some brands have more coconut flavor than others.
I think it depends on the brand of coconut oil. I think Spectrum does not really have a coconut taste, but the one from Trader Joe’s does.
I like the coconut taste so I use virgin coconut oil from Spectrum…However, my friend does not. She gets hers from natural oils.com and says if you don’t like the coconut taste Don’t get the extra virgin kind. (I don’t know what that does to the nutritive value, but worth a try if you don’t like the coconut taste. My birthday is coming soon so I’m looking forward to trying your recipe as I’ve recently become a Nutritarian 🙂
No not at all! It’s just a lighter cooking “filament” that is better and cleaner than other oils. It’s lighter than Vegetable oil and of course with this type of cooking you do NOT want to use canola or lard. Not the right properties. It’s an excellent recipe and I’m Type II Diabetic and with no flour (white carbs) or sugar it’s perfect for Diabetics! I’ve tried several times to upload a picture of them in the pan but THIS SITE WON’T LET IT UPLOAD! HELLO!
Yes it does taste a little coconutty. Not in an offensive way. With the ground up oats and the coconut oil, it almost tastes like there is shredded coconut in them.
Wow! Black beans in brownies? I have to try these. I won’t tell my kids what is in it until after they eat them.
I made these brownies and they turned out awesome! It was nice to eat a brownie and not feel guilty about eating it. I was really surprised as to how good the taste was and I would have never known that there were beans in it if I didn’t make it myself. These brownies sure do satisfy your cravings for chocolate. It was also hard just to eat just one.
It’s really surprisingly delicious. I tweaked my batch with a good handful of chickpeas and it just makes them a bit more “solid” and delish!
Absolutely delicious!! I wouldn’t have known these had black beans in them if I didn’t make them myself! Loved this recipe and will definitely make again!
Happy Birthday Katie!
HAPPY BIRTHDAY!!!!
I love the looks of this recipe!! I definitely want to try it with your addition of oats. I have a really delicious one too. Check it out here http://www.hungryhealthygirl.com/2012/08/22/day-4-back-to-school-snacks-brownies-wiaw/.
Thank you! I can’t wait to make these. I’m always looking for fun things to make with my girls. These will be PERFECT to send it to school as a special treat.
Ok this is way off topic, but my brother walked by while I had your website up to write down the recipe (you need a print option, btw) and he said “Who’s that? She’s hot!”
LOL! Love your website! 🙂
LOL!!!
And seconded on the print option. That would be awesome!
Aw, I’ve been waiting for a black bean recipe! 😉 Just have to find some black beans in my town now – guess that might be the hardest part!!!
Dear Katie,
I LOVE your recipes. I haven’t really had time to make any of them, I’ve been doing some research on dairy free recipes because my (almost) 3 year old daughter has recently developed an allergy to dairy products. But I promise to try something out and let you know how it goes, also I need to loose some 20+ pounds so your recipes definitely come in handy. Plus, I own a blog of my own recipes in Spanish (I live in Mexico City), I just started and it is kind of my hobbie but being a mom, plus helping my husband with his consulting company gives me little time to cook often and post more. I was wondering if I have your permission to translate and post some of your recipes on my blog, of course always referring to yours as the original source.
Anyway thank you, and BTW I am a little worried that you seem much skinnier in this pic than you did before, are you OK? 🙂 Hope you are.
This picture was from memorial day, so it’s actually before the “recent” pictures, just to calrify. 🙂
Oh, great! Nothing to worry about then… 🙂
These black bean brownies are delicious and so easy!!
Hi CCK!
I don’t usually make recipes the day they’re posted, but these were just calling to me, and I had no excuse because I had all the ingredients. OMG new favorite dessert right here.
People, run to your kitchens and make these ASAP!
Can’t believe it, I just made black bean brownies this morning from another recipe…always check CCK first I guess! Hopefully these are ok too but I sense a Black Bean Brownie face-off in the works! 🙂
Hi Katie,
Does coconut oil have a subtle taste or will you be able to taste it in baked goods? I’m asking because the person I want to make these brownies for isn’t crazy about coconut but if they can’t tell it’s in them I’ll still use it.
You really can’t taste it!
Hi Katie,
These look great. I have a question about the coconut oil – should it be melted, or straight from the jar?
Thanks!
Always melted, unless a recipe specifically says solid. In this case, melted.
I kinda posted this somewhere else in this comment string too, lol, but: If they’re not crazy about coconut, I would be cautious. For instance, I’ll have coconut flakes on a sundae or a couple shreds in a chocolate chip cookie, but not as a cake frosting or a popsicle flavor. However, with these being chocolate, when I make these I mighttttt take a chance – it’ll probably mask that coconut buttery flavor.
If someone doesn’t like the taste of coconut (regular coconut oil will have a slight coconut taste), get the Expeller Pressed, Refined Coconut Oil. There is No coconut taste at all with that one. Also, coconut oil is solid under 76 degrees. Over that, it melts, so if it’s hot where you are then it gets solid, it’s Fine. Does Not need to be refrigerated and it’s really good for you.
I am a die hard black bean brownie fan! I know that they don’t taste the best but they are close enough for me to enjoy guilt-free. I’m sure your recipe will blow the other’s I’ve tried out of the water though – can’t wait to try and trick my bf again with them 🙂
They are different – but definitelly a great treat!
Yes I agree! It’s different but good!!!
That’s how I am – I’d rather have 10 “healthy” brownies than 1 “guilty” brownie 😀
I’m the same as you. I get satisfied from one rich, decadent brownie, than from an entire tray of something that tastes only OK. Actually, I made the black bean brownies from Happy Herbivore and they literally tasted of vomit- no joke! So yeah, I’d rather eat the real thing and enjoy it, then have to choke something down that is a “treat”.
There is nothing “okay” about this recipe, they are flat out delicious. There is no sacrifice here…just chocolatey goodness.
Can you freeze them?
Yup!
I agree, these are absolutely amazing. I don’t have a 8×8 pan, so I used a 7.5×11, they were thin, but so moist and incredible! Will definitely be making these again & again. I also ran short on the agave (less than 1/2 cup) and did not add any additional sugar, didn’t miss it!
Totally agree! Second time of making them today, fab!
These definitely are NOT just “ok” , these are Incredible! I’ve made black bean brownies before but a different variation but these top the cake by far!! Not kidding – Must try! My sister-in-law made them for me with melted chocolate chips that she spread on top of them instead of putting them inside. They were so moist and chewy, like a fudgey brownie should be. Only way I want to eat them now, a big Wow for sure!! Thaaanks Katie!
I also thought HH’s black bean brownies were awful. One bite and into the trash the entire batch went.
Really, Laurie? Who does that? You spent 30-40 minutes making brownies and you chucked them after one bite?! Are you sure you like brownies?
I’d rather look up things I know I don’t like and complain about them than just eat my normal unhealthy brownie.
And these brownies ARENT the happy herbivore ones, right?
Does anyone have the saturated fat content for this recipe? Trying to calculate WW Smart Points.
I made mine into 16 brownies and put the recipe into My Fitness Pal – 6.5 grams of fat for 1/16 of the recipe… 8.6 grams for 1/12 and 11.5 for 1/9. Hope that helps!
Do you have the actual smartpoints for these?
Hi, it looks like this is an older recipe, but maybe try this link? http://www.calculator.net/weight-watchers-points-calculator.html
Sorry folks, the Black Bean Brownie does taste ok. No one in my crowd really liked these because they were just too fudgy. I think if you added pecans, they would pass as fudge. I followed the recipe, but for our liking, needs to be something to lessen the fudge taste and texture.
Were you able to calculate the points after all? I would love to know!
Another commenter left a comment saying she calculated them at 6 freestyle points if cut into 9 squares.
Do we know the free style pounts?
WW smart points are in the nutrition facts link it was 3 I think
6 point’s per brownie??
States with nutritional info that one brownie equals 3 WW points.
I ate all of them in one night!
I’ve been using this recipe for the last few years and I always sun the maple syrup with date syrup cause that’s what always available in my house and it’s so good! Decided to share if someone needs it!
I need a recipe for black bean chocolate cake.
Try this one. It is so good! https://lett-trim.today/2015/02/02/flourless-chocolate-chip-brownie-pie/%3C/a%3E%3C/p%3E
Have you tried a gluten free cake mix and a can of black bean, I have made a regular cake mix and beans, make Google it and see
I do not like black beans, but I’ve made this recipe 3 times and it is awesome! Last night I added chopped pecans to the top with the chocolate chips–Oh My Goodness!!!! I have been on low-carb diet for 8 years because of medical reasons and thought I would never be able to eat brownies again………This is great!!!
They are so good! WITH CHOCOLATE CHIPS
Black beans have a ton of carbs, fyi.
who gives af
Totally agree!!!
LThanks be this!
Diabetics. Multiple Fs. When your food choices can cause major organ damage and/or kill you, you give multiple Fs about the ingredients.
These look great, but they still need to be factored into everything else you eat and whether or not you need to adjust your meds.
Well people with diabetes give lots of fucks about carbs 🙁
They are the good carbs, complex carbs. But, they also have a ton of fiber which detracts from the total carbs to give you a “net” carb. Beans are much better than regular flour anyday.
absolutely
Good carbs…and protein…not empty carbs from processed wheat and sugar
Black beans do have a lot of carbs. 🙁
Oh Gosh Erica {EricaDHouse.com}! My son makes black bean vegan brownies and they are by far the best of any brownies. My son has a raw vegan restaurant, these brownies he started baking before he had the raw restaurant.. This is the only non raw thing he sells.. A lot of people say they are the best they’ve ever tasted, no sugar GF & vegan. I personally love them too, I’m actually debating on whether to make the recipe into a cake for a coworkers birthday on Friday.
How can these brownies be keto with 15g carbs???
Who said they were keto?
These are NOT keto, nor do they claim to be.
However, Katie does offer a keto brownie recipe; perhaps that was what you were trying find when you came across this recipe (“Keto Brownies,” found here: https://lett-trim.today/2018/08/30/keto-brownies/%3C/a%3E )
I love these brownies! I especially love that they are high-fiber and flour-free. Of course, that wouldn’t matter, if they didn’t taste Amazing, too. I used the basic recipe as written, using the maple syrup-only version. I added close to 3/4 c. of nestle chocolate chips. I have regular quaker oats, so I used them, as well. The brownies came out creamy, and I am currently chilling them in the fridge. I will say I baked them for 17 minutes, in an ordinary (non-convection oven), low rack. I will be making these again. 🙂
I made this recipe with cannellini beans because I’ve not liked the taste of black beans and chocolate in previous recipes I’ve tried. They turned out pretty good, but I confess I used corn syrup and actual sugar in the recipe. And the extra chocolate chips on top. Neither my husband or I could taste the cannellinis. the oats really did help get rid of even that slight taste. I’ll be making them again. But my version had 8-10 WW smart points after I entered all that sugar and chocolate (8 points for 12 brownie version and 10 for the 9-brownie version.) I’m now finding out how well they freeze, cause I dare not leave them unfrozen in my kitchen. I’ll eat them all!
These are sooo good!! I’m not ever making any other kind (guilty or not) And I was very skeptical!!
I may try vegan chocolate chips and gluten free quick oats
Oats are naturally gluten free…gluten is only found in wheat
Oats contain gluten but you can get GF ones