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!)
This black bean brownie recipe is AMAZING! My kids love it and so do I. I made the recipe as stated and I’ve made it two more times adding a little more cocoa and a shot of espresso.
One of my favorite recipes ever. Cures my sweet tooth every time. The texture and chocolate flavor is perfect, and the coconut oil compliments it so well. Feels like a cheat meal but totally isn’t 😊
Oh, MY goodness!! I tried these for my mom’s birthday. And, they are SOOOO good! My mom loves them as well. I used organic 3-ingredient, date-sweetened no sugar added dark chocolate chips (cocoa butter, cocoa, and dates). There are a couple of brands brands out there. I used organic unsweetened cacao powder (versus cocoa), and added a tbsp of carob powder, along with algae oil (because I don’t use vegetable and didn’t have coconut). I also added a tbsp (or 2) extra maple syrup. This will be an easy go-to dessert or food sharing contribution.
I made this recipe after having been quite disappointed by other bean-brownie recipes… this recipe is AMAZING!! This is the winning recipe for sure. I can’t believe it is made from beans!!! I will be making it for the fourth time today!
These were better than I thought they could be. I used coconut oil and blended for a long time and it kind of whipped it up. And that worked out well. These were a perfect treat.
I made some adjustments because I wanted cakey brownies instead of fudgy and they were 10/10. Instead of 2 tbsp of
cocoa powder I used 3 tbsp, 1/2 cup of quick oats I used 3/4 cup, and 1 egg
I made some adjustments because I wanted cakey brownies instead of fudgy and they were 10/10. I used the following measurements/ingredients:
3 tbsp cocoa powder
3/4 cup quick oats
1 egg
I have to admit I was skeptical! BUT, these brownies are AMAZING!!! I used dark chocolate chips and heaping tablespoons of baking cocoa! 🙂 Now, when I have a chocolate craving I don’t feel guilty!!! 😂
I was so skeptical about this! Now I’m making them like once a week. Not only are they freakishly good (my VERY picky kid ate them), but they are EASY to make too. AND half the baking time of traditional brownies. I will say they are not for cakey brownie lovers (you weirdos) because these are fudgy bliss.
I tried making these today! I used a blender because I don’t have a good processor and they still turned out amazing! Your guests must know you’ve used beans about an hour later.. hehe. All jokes aside, great recipe and I’ll be making them again!
I should’ve taken the time to come here and let you know I love your recipes. I’ve been making this one for a long time now. I like them more than real brownies!! I had also made pillsbury once and when I bit into it I was like meh I want the black bean brownies instead 🤣And they fit into my macros! I make them for the week every Saturday! Always come out perfect. If I want it hot throwing it in microwave for 30-40 seconds does nothing but make it warm and gooey. Thank you for giving all of us a place to go where we know the recipe we pick will be delicious!