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 made this recipe several times now and it’s great. I substituted a few ingredients because I didn’t have them on hand and I really wanted to try this recipe. I used white beans instead of black, cinnamon instead of cocoa powder, and vanilla chips. The texture and taste were still very good. My 6-year-old read the recipe and asked me to make it with the black beans and cocoa next time, so he can taste the original. I’m sure we will enjoy it as well. Thank you.
Spectacular! I tried them myself, and, especially warm, these brownies tasted delicious. I’ll be selling these at a bake sale with lines of rowdy middle schoolers who’ll never suspect…
This is my second review but same as the first! These are now my absolutely go to ‘brownie’ recipe. What I wanted to add were my own tweaks, if you will. Having tried another standard brownie recipe that we really liked I do use olive oil as it pairs very well with chocolate. For sweetener, I use organic date sweetener which is basically date powder and with my next batch I plan on adding espresso powder along with a dash of Cayenne powder.
This recipe is excellent!
I find it to be fudgie as well as firm. I cooked it a bit longer than it says. I used Lily’s sugar free semi sweet chocolate chips. I used a pinch of stevia and maple syrup rather than any sugar or additional maple syrup. I used coconut oil which, I guess, isn’t really good for your LDL so next time I will used canola oil.
Great recipe!!
These were really good! Since a bunch of reviews struggled with the brownies staying too gooey I did slightly more oats and made them as little cupcake shapes. Baked on 350 for 15 minutes. Very satisfying and tasty!
Love this, my new favorite page!
Amazing! So good. I added less maple syrup and they were still good