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 tried this with flax meal last night because oats spike my blood sugar. I used a 1:1 ratio. It definitely needed to be in the refrigerator overnight. The end texture is okay but the flavor isn’t. The flax makes for a taste similar to olive oil and the flavor of the beans comes through. That said, I’ve been hoping for a savory recipe like this with a lot of non-grain fiber anyway. I think i can modify it to do that now.
oh my god this tastes so good
This recipe is amazing!! People judged at first but after trying was shocked the see you cannot taste the beans!!
I was never a brownie person until this recipe but now i make these about once a month. (I cut flour and sugar out of my diet 3 years ago.) I use 1/2 cup pure Michigan maple syrup and 72% dark chocolate chips. Sooooo good!
I gave this recipe a try and loved the results! I used maple syrup as the only sweetener and subbed in sprouted rolled oats. Since I blended everything in a food processor the oats blended in just fine. This recipe is a keeper!
This has become a staple in our house! I make it every Sunday night and my 7 y. O. Eats it in his lunches all week long!
I made these brownies at my job. Had to have the recipe. Absolutely delicious! Bought an entire case of blackbeans so I can make them whenever I want my chocolate fix!
Love these. I use 1/2 cup (8 Ts) cacao instead of 2 Ts cocoa. I also add about 1/2 cup of water. I am able to fit all the ingredients in my Mini Cuisinart food processor with space leftover for all the processing. I have substituted dates for sugar and maple syrup and left out the coconut oil, but the original recipe with extra cacao and water is my go to now.