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!)
Holy cow these are good. No egg or flour. I wasn’t expecting such a fabulous taste. I could eat the entire pan
These hit the spot! Thanks
Fabulous. I was skeptical but these brownies were great.
By far the most favorite dessert in my home. My family didnt even know it was made from beans until I told them. I especially love them with peanut butter morsels. This recipe is a great way to hide extra fiber, protein and, healthy carbs.
Plus it doesn’t make you all bloated like brownies made with flour.
These are SOOOO good! We made 3 different “bean” dessert recipes from other sights in addition to this recipe. This one was the winner for sure!
Made this with black soy beans because I had leftover from soup. They are so awesome and I cannot tell that it didn’t have flour. So healthy and delicious! Whole family love it . Will make again
Dude…. Bangin!!!!
I am usually a skeptic and a cynic but these things are sooooo gooood!!!
My wife and I like them when they’ve fully cooled or are refrigerated.
I like mine with a dollop of peanut butter but my wife looks at me funny and says they’re better “as is”
Thanks for the HOMERUN!!!!
They were amazing! Definitely more of a lava cake kind of texture more so than a brownie but their flavor was amazing. I used EVOO, but I will definitely use coconut oil next time because the EVOO flavor was a little strong, but it worked out anyway.
Can I use dry black beans for this recipe and if so is it correct that I need to cook the beans first?
This was so Good! The only change i made was use old fashion oats (the only i had on hand). I dont think it made anythingdifferent. I . was honestly surprised with just how good these are. I need chocolate like I need air but I also need to lose weight so im excited to have an awesome recipe to add to my arsenal.