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!)
No other black bean brownie compares! These are my go to, wanted to try a PB version and found other recipes but decided to stick with this recipe and swirl in a couple tbs of peanut butter on top, turned out amazing! Love this forgiving and versatile recipe!
These brownies were fantastic! My dad, who is the biggest brownie of all time said he preferred these over normal brownies! They are ooey gooey and oh-so decadent. I prefer using maple syrup over honey because the maple syrup really masks the black bean flavour and also quick tip, if you want a more liquidy and fluffy brownie, add one egg. It always works out better with the egg added but if you’re vegan, then no worries!
Love, love, love this recipe. I prefer it to regular brownies. I cut the maple syrup to 1/4 cup and don’t add the extra sweetener called for. You don’t miss it. I use olive oil and oat flour (instead of pulverize the oats). Love them warm.
These have become a family FAVE, thank you!
I made these primarily for my young grandson so he gets some protein less sugar. I used sugar free maple syrup and Lilys dark chocolate chips.
So good. Will double next time!
I’ve been waiting to make this recipe and finally made them! These are sooo delicious and would definitely maje them again. Note: I added chia seeds but found the brownie a bit grainy when chewing them so will omit the seeds the next baking session. Thanks so much for sharing this healthy brownie recipe.
Our son brought your recipe to try at a recent family dinner and we all fell in love with these brownies. Dad, who is diabetic and has avoided sugar most of his adult life, is especially addicted to these without guilt. He is undergoing chemo treatments so doctor wants him to eat more calories and carbs, so I have modified this recipe and the doctor approved it. I traded in cacao powder and dark chocolate chips since thats what i had on hand and it keeps it a little less sweet for Dads taste )But still plenty sweet enough for the rest of our sweet tooths). I also added an extra 1/4 C of oatmeal, 3/4 C. of coconut, and 3/4 cup of pecans, all without adding any more oil and the brownies are just as gooey and moist (and taller in the pan…ummmm more!) even though i baked them for 25 minutes. It is a very forgiving and adaptable recipe! His favorite is warm brownie with chocolate ice cream on top. Totally decadent and I need to keep them in the house at all times now. Thank you for this wonderful treat!
These are bookmarked on my phone. I also add a bit of raspberry extract to the mix to give it an extra oomph and they come out spectacularly.
These brownies are a winner every time, no matter where they go! I don’t know how many times I’ve had to share the recipe for people to believe me that they are truly a healthy, bean brownie. I’m becoming known for them among my friends and will be asked to bring them to our gatherings. I find that sprinkling more chips on top after they’re done baking and then spreading them out helps to lock in the moisture and adds to the decadent experience. My most recent trial was to use some salted caramel chips as part of the chips in the batter. I’ll be doing that some more! I like CCK recipes because I’m gluten and egg intolerant and her recipes are usually either made to fit or have gluten free options.
Yumm!! These are awesome! I would definitely recommend and will make again.
I just made these brownies for a vegan gluten-free friend. I accidentally left out the oil and they taste great anyway. Next time I’ll make with the oil to compare with oil-free version.
Thanks for this recipe. My friend is excited to have brownies she can eat.
I’ve made these before and love them but now I’m gluten sensitive. Would almond flour work in place of oats?
I had my doubts….but these are so, SO good! I will absolutely be making these brownies again (and again, and again). I added a tablespoon of instant coffee and probably should have blended it longer but I am still thrilled with how they turned out. Thank you!! 😊
Delicious
My teenagers fussy eaters devored it!
Still haven’t revealed the main ingredient😆
I followed the ingredients and recipe
I used no sugar choc chips
Just bought more beans to do it again tomorrow as quick and easy
Thank you Katie!
I’ve made black bean brownies before and I wanted to find a better recipe. This recipe did not disappoint! I used oat flower that I made from normal oats (put through a processor) in place of the quick oats and only had avocado oil on hand. So I used that in place of the coconut oil. They turned out GREAT! My husband loved them too and he couldn’t even guess the secret ingredient! (; This one is going to be a staple dessert for sure! (;
This was my first try at black bean brownies. Since I like black beans and had all the ingredients, I figured I would give them a try. These are crazy good! Black beans are completely undected. They rival any regular brownie I ever had.