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!)
Just tried these for the first time today! Must say I was a little skeptical but they were amazing! I used applesauce instead of oil because for some reason we were out, (not a bad thing) but they still tasted great. My hubby & I are really trying to change & eat healthier & blast away fat forever. My kids loved them too, I had to put some away for the kids for tomorrow before they all got eaten. My hubby said he wants that for his “b-day cake” for his birthday next week. 🙂 thanks for the great recipe, I look forward to trying many others you have on here.
Recipe Review: How mine went, hope this is helpful.
I’m posting this as I don’t see a lot of details on outcomes, which is what I look 4 when I read the reply posts. 2 Calibrate your taste 2 mine 4 your usefulness—considering my tastes: I am a big giant sweet tooth & generally I like heavy fudgey brownies (and don’t ban me from the blog…) but my favourite flavor is Vanilla! I do crave & like chocolate too though… Ok so tastes calibrated, here’s my findings:
My brownies came out really very good! I’m so impressed that it’s flourless & packed with protein rich beans! They’ re very light, cakey & on the crumbly side. I did not have instant oats, so I used Old Fashion & they were fine. I could identify the texture of beans, but only because I was thinking about it & looking 4 it. If u don’t think about it, u would not have a clue. I can’t wait 2 make, take & surprise many with these! Great way 2 help open eyes & get people 2 think outside the box in healthy eating!
I used CCKs recipe 4 homemade chocolate chips 4 my chips (sorry can’t remember what they’re actually called Hot Chocolate something?) and really liked them too. The chips do taste just like store bought, albeit healthier & I imagine cheaper? It was a challenge cutting them up into chips as they’re coconut oil based (melting in my hand) so I will make on a plate, freeze the plate and cut it from there next time (I wrapped in wax paper which melded 2 the chocolate, into the creases).
Just a few notes I hope some will find helpful-
On coconut oil: If u get Virgin Coconut Oil (aka Extra Virgin, marketing ploy, same thing) this is unrefined and DOES lend a coconut taste 2 your food. If u do not wish 2 impart that flavor go with the refined stuff which is just labeled as Coconut Oil & what I use 4 SO MUCH (greasing pans, in place of butter on toast & in recipes in amounts 1/4C & less, 4 my deodorant, facial blackheads–yes it works it’s antibacterial/microbial, ok sorry i know this IS a food blog).
On Beans: Did u know it is SO easy & more healthy (and cheaper) 2 MAKE your own beans from dry in the Crockpot!? That’s all I do now. My bird & I eat our share of beans, let’s just say. TO DO IT: 1st Soak beans 6-8hours, rinse, cover over about 1″ of water in the crock, Cook on HIGH 6-9hours. Drain, cool & store beans for immediate use in fridge up to about 4 days. Future unused beans go in the freezer, ready 2 defrost as needed. No BPA or other harmful chemicals, no salt (add only as needed when cooking/baking). Keep in mind 1C dry beans yields ~ 1 1/2C cooked. With this in mind u may only wish 2 make half a bag a beans at a time…or not.
In summary, I HIGHLY recommend everyone try these brownies, great tasting & good 4 u alternative. I would suggest also trying 2 top it with an icing (there goes my sweet tooth talking). I can’t tell u which yet as I need 2 try out some frostings 1st! Personally, these will b a go-2 staple 4 me 2 bring 2 parties. Thanks 4 all your hard work, effort & sharing, Katie!
These are DELICIOUS! I even accidentally forgot to put the chocolate chips in the recipe, but did put them on top, my SUPER PICKY 4 year old LOVED THEM! Thanks! Keep up the good work!
Katie,
I just discovered your blog and I am SUCH a huge fan! I was looking for a brownie recipe since our two year old got a can of black beans for her birthday (yes, from a friend with a sense of humor who wanted to introduce her to super foods – she loved them) and I stumbled across your recipe! They are so delicious!!!! Big hit with the family too and they had no clue that they were healthy and made from beans until I told them. I’m so excited to try more of your recipes. You are such an amazing chef and this is such a wonderful thing you are doing sharing your gift with the world! I look forward to buying a cookbook! 🙂 Keep up the great work!!!
This was about as sweet as a bran muffin. This does not taste like a brownie or a chocolate dessert. More like an energy granola whole food snack that you force your children to eat. My sister wouldn’t force her children to eat it. No one will touch this plate of so call brownies. This recipe needs some major changes.
It’s impossible to know what you might’ve done wrong since I wasn’t there to see. Can you tell me more about the specific ingredients/process you used? And any changes made to the recipe? If you give me more information, hopefully we can figure out where yours went wrong!
The recipe, itself, doesn’t need any major changes. Just read all the hudreds of comments above yours :).
Oh MY Goodness!!! Back in the 90’s in Eugene, Oregon, Sundance Natural Foods carried the most amazing black bean brownies. These are better than those! I substituted the oils with Olive Oil! Thank you, thank you!!!
Katie- how come mine calculated out to be 220 cals?
Okay, I don’t get how the nutritional info adds up. I made this recipe and my calorie tracker put the calories at 184 for a full-sized brownie (I made mini-brownies to have as a lunch dessert during the week, but I was expecting them to be 60-70 calories, not 92 for a 1″ square). Where are you finding lower calorie basic ingredients?
I love the idea of your recipes, and this one did taste pretty good, but the calorie counts are always higher when I make and calculate them then when I read the nutritional info on the site. What brands are you using for your baking supplies so I can get the same results?
These are delish!!! I went to the store just to get black beans and chocolate chips. My mom loved them, and she hates black beans. Thanks Katie. I’m going to try the chocolate chip Blondies next time..
They taste great. My only question is that they stay really really soft after cooling, did not get the brownie texture. Even a day later, I scoop them with a spoon as the squares don’t hold their shape to be picked up for a bite.
I found I had to cook mine 25 min, and found that did the trick.
Holy cow. Not that these need another comment, but these are AMAZING! totally addicting. The yummiest fudgiest brownie! I used a magic bullet to puree the wet ingredients and sifted the dry and mixed by hand. The magic bullet gave it almost the texture of brownie made with crushed walnuts, something my nut allergic self misses.
Just made these – FANTASTIC!!! Better than the last brownie recipe I made, which was loaded with butter and sugar.
I made it today. It’s soooooo good! Almost better than real one. My boys hate beans, but they are munching it right now and asking more. Love, Love, Love. Thank you for sharing the recipe.
Katie, you rocked it again! I’ve tried oodles of black bean brownie recipes and none of them were good. That is until I made yours! My husband is diabetic and I’ve been searching for a delicious, healthy brownie that he can enjoy without guilt. We both loved this version and I will look no further!
Okay white women, stop leaving comments about WANTING to try this…. make them first, and THEN comment! It’s so annoying to scroll down looking for actual reviews of the recipe and seeing 300 comments saying “OMG THIS SOUNDS GOOD! I need to try this!!!!” Ugh, no one cares.
That said, my roommate made these last night. And they are ABSOLUTELY DELICIOUS. I’m not exaggerating when I say they are probably the best brownies I’ve ever had. With normal brownies, I get sick after a couple bites because they’re so sweet and then I don’t feel like finishing, but these had the perfect amount of sweetness and chocolate. The chocolate chips were gooey and perfect and the overall flavor was just so good. I LOVE these and will make them again and again. Thank you.
I found this recipe in my search for healthy brownies and WOW!! This recipe will now be my brownie go-to recipe. I made these tonight and my husband and daughter LOVED them. My daughter said they were the best brownies in the world. She has no idea that they have black beans in them. My husband is so impressed with how delicious they are. Thank you!!