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!)
Is this better with canned or homemade black beans? I’ve been soaking and cooking my own beans lately so I was curious.
Also I only have a small food processor would a vitamin blender be okay?
Eden Organics uses bpa free cans!
I made these brownies today and love them. Because I like really dark chocolate I used 90% dark chocolate instead of chocolate chips and I substituted natural peanut butter for the oil and date puree for the agave.
I just made these in my dorm apartment as a healthy treat, and they were AMAZING. EVERYONE loved them (the health freaks and non-health freaks alike.) I was nervous at first because the raw batter wasn’t my favorite taste, but once they cooked (with the necessary chocolate chips) they were amazing!
Made the BBB today; waiting to taste. They didn’t seem to set up as much as I had anticipated. Am presently going wheat free. What result would adding a gluton free flour substiture such as garbanzo bean flour? Even though I haven’t yet tried one I know they taste good because I had the occassion to have my fingers in the batter.
Gary
I made these brownies exactly as directed…but did use a blender as I don’t own a food processor. I have never been a big brownie fan but I have to say that I am now…these are the most amazing brownies I have ever tried! I LOVE them!! This is also the first time I have ever tried black bean brownies.They are even better knowing they are glutan free and lower calorie! 🙂 Very moist. Completely delicious.
My daughter has recently been diagnosed with a very long list of food allergies. Finding your website has allowed me to bring back some YUMMY food into my family’s ife! I have been trying to prepare all kinds of new dishes, barely any of which seem to have been enjoyable…. That was until I made the Black Bean Brownies! My husband, my kids and all of the neighborhood kids were in brownie heaven!!! The joy that this dessert brought to them actually made me cry! In other words… Thank you for your fantastic recipes! You have no idea how grateful I am!
You must try CCK’s Chocolate-Chip Blondies! They were amazing!
As someone who has tried many black bean brownies and never been impressed…these were AWESOME! These were super moist fudgy deliciousness that no other black bean brownie has ever even come close to reaching. Thanks. I also loved them because they didn’t have egg so my little man could lick the batter ^_^
I made these tonight and they turned out AMAZING!! I put a holiday spin on them and added peppermint extract and Andes Mint chips instead of chocolate chips. My boyfriend loved them. Thanks for the recipe Katie!
Here is the link to the recipe with my adaptations if your interested 🙂 http://kitchenqueeneatsclean.blogspot.com/2012/12/gluten-free-chocolate-peppermint.html
I recently decided to give up wheat and was looking for recipes for my favorite foods that don’t have wheat in them (I don’t have celiac disease, but want to see what happens without wheat in my diet for a few months). I tried this recipe last night. The only modification I made was to use 3 squares of unsweetened chocolate squares as I didn’t have chocolate chips (2 might have been enough). I melted them in the microwave with the coconut oil. I add a little more maple syrup (total 1/2 cup) to compensate. Also I added some chopped pecans to the top before baking. These were the BEST brownies I ever had. The beauty of it for me was that I was totally satisfied with one brownie. I think the higher quality cocoa made them taste very decadent and satisfying! Love, Love, Love this recipe. It will be my go-to brownie recipe. Not only healthier…but also so much better to taste! THANK YOU!
I’ve made many of your recipes before that include beans and they have always turned out amazing .. except for this one. ): I followed the recipe exactly with just adding an extra half tablespoon of cocoa powder but for some reason my brownies taste like coffee? They have a distinct expresso / coffee flavor to them which is disappointing because I really don’t like coffee. I have no idea why this would happen. Does anyone know why?
See comment below.
I have made at these at least 10 times, a double batch yesterday for my daughters 6th bday party and all of which were demolished! Maybe it’s the coconut oil? It gives a coconut flavor… What kind of chocolate chips are you using? I use the enjoy life brand. I’m a daily coffee drinker so maybe I just don’t notice the taste 🙂 I hope you find the culprit because these are just too yummy to miss out on!
Anyone tried using carob powder instead of cocoa? I’m thinking you could then cut down the sugar since carob is so sweet.
I found this recipe 3 days ago and just had to make it right away!
My sister doesn’t like to eat vegetables, but she loved this dessert and didn’t even know it had black beans until she’s finished half the pan (I used an 8×8, so you can imagine just how much she’s eaten in just an hour, she loved it THAT much). 😀
My Mom loved it too, and since she doesn’t like to eat a lot of meat, this is another way to make sure she still gets lots of protein with the oats and black beans.
Thank you for the recipe and I’m off to look at the rest of your blog! 🙂
I use nunaturals stevia but only have it in a shaker/pour spout container. What is the equivalent of two packets? Thanks for the recipe! I’m looking forward to making it, especially for family members fighting cancer who are staying away from sugar and white flour!! : )
Hi Katie! I haven’t tried any of your recipes yet, but they look amazing. I just added up most of your recipes on myfitnesspal and your nutritional info seems to be way off…I don’t know, I just want to make sure I have the accurate info, and I was checking with you to see if these were accurate, along with all your other nutritional
Thanks a bunch
Love and dark chocolate,
Kathleen
I wouldn’t rely on a free online calculator. Myfitnesspal and the likes are often very inaccurate.
Yeah, you may be a skeptic at first because it’s made of black beans, but these are to die for! I could need keep my boyfriend out of the brownie pan. I was actually starting to get mad because he wasn’t saving any for me. They were THAT good.