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!)
Can I freeze these?
Absolutely you can freeze them.
Could I add eggs to this recipient?
I made this recipe. What a hit. Dollops of peanut butter on top were also fun. I added an egg. It will be something to have in the fridge for guests and ourselves. Followed the recipe. It is a good recipe.
I wish you would show at least some of the 9,204 reviews. I’d like to see how other people altered and maybe even improved this recipe. For instance you advise blend “until completely smooth” but you caution against using a blender which (for my blender) would definitely make the batter very smooth. So I didn’t know what texture you were going for. No tiny bits? or yes tiny bits?
Hi Kelly, you can see all the comments at the bottom of the post. It shows around 15 at a time to keep page speed fast for readers, but you can press to see more comments as well. Hope that helps.
i made these for my mother and i, we love them! they needed a lot more time in the oven than i thought, but once i cooked h them longer, the texture was perfect. i only have a vitamix to work with, but i was able to get the batter smooth enough. the taste, texture, and overall recipe is a 10/10!!
Great brownies, I added 1 T spoon of instant coffee. And a pinch of cinnamo . My moms needs protein and absolutely LOVES chocolate, but not chewing meat so much. Great addition to her desert game. She said they were delicious.
I’ve made these a few times, and always blend the oats alone before adding the rest of the ingredients. Then the oats are invisible in the finished brownie. I make ganache with choc chips & butter to spread on top- takes it up a notch!
These brownies were rich and delicious and my foodie friends could not identify the mystery ingredient. I will make them again, for sure!
Hello there… 🤗
I am in need of some very important information, so I’m hoping I can find it here. Although I found the page for the nutritional facts, it doesn’t say what the actual serving size is, or at least I can’t seem to find it. It states above that the recipe yields 9 to 12 servings, but what number of servings are the nutritional facts representing, 9 or 12? I need the information because I’m looking to compare nutritional facts with another recipe, but it’s hard to compare unless I have the exact serving size measurements, if that makes sense. For example, the recipe that I’m wanting to compare is my usual go-to recipe that my son often makes, but I’m hoping to healthy up a bit, which is why I’m here. 😉 That recipes nutritional facts were based on using an 8 x 8 baking pan and it yields 16 (2″) brownies. Both recipes use an 8 x 8 baking pan with the same amount of batter, but one yields 16 servings while the other yields 9 or 12 servings. Do you see where I’m coming from? I really hope I’m making enough sense. I used to be really great at math, but I feel like this is an impossible equation if I don’t know what serving size the nutritional facts for this recipe are based on.
Thank you so much… I look forward to hearing back from you. Have a great day! 😊