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!)
These were easy, delicious, and more nutritious than traditional brownies. However, I am curious which brands of ingredients you used because I took it upon myself to add up the calories for every single ingredient and came up with 2403. I rounded down to 2400. I had to cut my 8 x 8 pan into 20 brownies to get them to be 120 cal each.
I didn’t have any black beans so used cannellini beans instead. Everything else was the same. They were deliciously fudgy and I have eaten most of them to myself cos they are healthy right 😃😆.
Absolutely delicious and bake up quickly and perfectly every time! My kids love these and sometimes take a square for breakfast. We top them with chocolate chips to make them look fancy.
Tried it, worked wonders! Both my kids – really picky with food – loved it, they said it’s a go. Never would have thought this is the way to make them eat beans, but hey, whatever works!
Thank you.
I share this with all my friends.
These are great! I’ve tried other black bean brownies before and they weren’t very good. Both of my kids love these ones! Thank you.
Delicious black bean brownie recipe!
Thank you for the recipe! I have made these 4 times now and everyone loves them!
Double batches actually. Always taste great!
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I made these and everyone that had some LOVED them, also very surprised to hear they were made with beans rather than flour ! They sure didn’t last long around here lol.
Am allergic to wheat and eggs, and milk. These are an amazing way to get my chocolate!
Absolutely Loved this. Served this to non vegans with a scoop of coconut ice cream and a few gooseberries!! Thoroughly enjoyed by all!!
Absolutely magical!!! I substituted half of the oil with my mother-in-law’s applesauce because it was the first time making it but next time no oil will be added and I might use mashed sweet potatoes. OMG. Delicious!
These are amazing! I first made these YEARS ago and everyone loves them! I love that they are healthy but so delicious at the same time. Thank you for sharing!
I love black bean brownies so I’m excited to try this recipe! Just one question. I currently don’t have quick oats but I do have rolled and steel-cut oats. Would either of those work? I try not to have too many packages of similar products when I live alone. Thanks!
Just pulse rolled oats a few times in a food processor 🙂
Black Bean Brownie
Delish as always. I had to use Buckwheat flour, as I could not use oats of any kind. I was out of almond flour too. But the dish turned out yummy.
Literally eating one of these brownies at this moment. It’s so good I had to immediately get on line to let you know. I substituted applesauce for oil, and it worked perfectly. Since the applesauce was a little sweet, I omitted the stevia/extra maple syrup. Also went heavy on the chocolate chips. So the sweetness was just right too. Talk about healthy – low sugar, low fat, yet super decadent. I also used dutch cocoa powder which is richer than basic Hersheys, and always makes chocolate desserts even chocolatier. You’re a genius, Ms. Katie! (PS – try sticking them in the freezer and eating them cold!)