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!)
I have been making these brownies for years now, finding your recipe probably 6 or 7 years ago.
These brownies turn out splendid. My last batch I ran out of black beans and wanted a triple batch for school lunch snacks so I used a combo of black beans and 1 can of chickpeas just to bulk it up. They came out just as nice.
My children have no clue they are eating beans and think these are from the store full of sugar and garbage. Hahaha jokes on them. Lol
Sometimes I make a icing for them out of avocados and a sweetener and a little coconut oil to firm. Turns into a lovely icing for them.
Anyhooo these are amazing everytime they are made. Wonderful recipe.
My husband and kids loved these and didn’t guess the “secret ingredient”. I mixed in my Vitamix blender and they came out smooth. Very tasty and I love that they are high in fiber and low in sugar!
Literally the best and most fudgy/decadent brownies ever!!!! No one could guess or taste that there were black beans in it (including me, and I’m the one that made them, LOL). This is my go-to recipe and such an amazing way to make brownies healthier/more fibrous.
Can I use black eyed peas as a substitute for the black beans? Thanks
Great recipe especially for my type 1 diabetic grandchild
These came out great – very fudgy. I didn’t have quick oats so used rolled oats. They didn’t all get pulverized in the food processor, despite leaving it on for a very long time. I also omitted the chocolate chips – yes indeed – but subbed in walnuts, YUM! I also only did a 1/4 cup of maple syrup and am finding it plenty sweet. I think I’ll halve the vanilla next time as I’m not such a fan. I have not yet looked at others’ reviews (seems I had to leave a review first). Clearly a hit!
Did not make enough. I have bought pinkbox donuts that lasted longer than these brownies. Im hoping that if I double the recipe it will taste the same.
I made these with my coworker in mind who is vegan for lent but everyone ate them and loved them.
I was skeptical, but these are terrific!
I can’t even count how many times I have made these brownies! My kids love them! My daughter graduated high school and moved away to go to school. I am visiting her now and she asked if I could make her Black Bean Brownies. So while they are baking I thought I would let you know how much my family loves your brownies!
This makes us so happy, thank you!