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 brownies are fab! Neither my husband or two other people one 20 and other older figured out the secret ingredient! They were like wow! I used cacao powder and cacao nibs instead of chocolate chips. I wanted this to be dairy free. Cacao is great in recipes . Love these and will double the recipe I guess 13×9 pan time I guess double the time of single recipe?? Please advise.
Thanks
Eileen 🌈🙏🌈
We keep the same baking time whenever we’ve doubled the recipe, because the pan size is larger so the surface area is the same. However you may need to blend in two batches unless you have a giant food processor.
Thank You I will take this on board. I already figured I would do 2 batches in food processor when doubling recipe. I use cacao nibs instead of chocolate chips. They still came out great!
I made these brownies and LOVE them. The only additional ingredient I added was 1 large egg. They turned out great…more like fudgey brownies.
Where is the nutritional information listed for this recipe?
Full nutrition facts are linked at the bottom of the recipe box in the post 🙂
I feel like this is the OG black bean brownie recipe. I absolutely love these, I’ve been making them for years! Will never try another version
To be honest I did altar the recipe a bit to add some of my favorite flavors. I added 1/4 tsp ceylon cinnamon, 1 tbsp low fat evaporated milk, 1/8 cup ghee and 1/8 cup coconut oil in place of 1/4 cup coconut oil. Also I did not add the extra sweetner. I omitted this: pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup).
They were delicious! I loved the slightly fudge like consistency! Thank you for the healthy treat! I am working on increasing fiber in my diet. Yippee a fiber dessert!
Phenomenal! I often cut the chocolate chips with raisins and you can’t even tell it’s a mix. It all tastes chocolatey and rich. For this I used 1/2c chocolate chip and shy of 1/3c raisins to be safe, but next time I’ll try less chocolate and more raisins. I don’t think it works to replace chocolate chips with raisins, but this works in bakes like this and my audience is picky!
Delicious! I was super skeptical, but am working watching my sugar while also still feeling like I can indulge when I have a craving without over eating or getting extremely sugary. These are so rich and fudge like you only need a small piece. I used libby’s no sugar added dark cocoa chips and they’re perfect.
I have to say, I dont normally go for brownies but was curious about these as a healthy alternative for teenagers. I love them! They are perfectly sweet enough. Thank you for sharing!
I don’t normally leave comments, but I have made these for church, family, friends so many times and have shared the recipe with all that I felt I owed you. This recipe makes me so happy because the ingredients are so clean and they taste like decadent chocolate and are not cloyingly sweet. I add a little more cocoa powder (because…chocolate) 1/3 c maple syrup as per recipe and the extra 2TBS of sweetener, agave (because I had some to use up). I cut them up in tiny bite size pieces and serve on a 2 tiered, doily covered plate. Presentation is important
OR I make a batch, cut it into small pieces and freeze for a guilt free snack.
Thank you very much for this recipe!