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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
hi katie,
thanks for the recipe. i tried to attempt it yesterday, but it turned out not to be a brownie.
for the mixture in the food processor, does it have to be very smooth like a milk shake?
I’m sorry because this is my first attempt in baking,(being a male with only limited knowledge in cooking only)
is it still possible to rectify the damage from the failed brownies? or should i just throw it away and make a new one?
thank you
Can we sub the choc chips with the CCK three-ingredient choc-bars? 🙂
Katie, these brownies are spreading like wild fire around here in MA! My friend and I earned a grant to teach 4th graders about health and wellness. This was the first recipe they tried and all 22 of the students (and all the teachers) LOVED them! Now that the club has been established, we have been asked to have a permanent display In Stop&Shop and the first recipe we are featuring is this one (with proper credit given of course)! The students made quotes such as “Stop eating boxed brownies! Try the rich taste of black bean brownies” and “You can’t even taste the black beans!” Thank you for inspiring us and providing such easy and delicious recipes that even children will love!
aw it makes me so happy that in a small way I can help 🙂
Aha! Now I know how she does it….Rumplestilskin..Rumpl….
thankyou Katie…nice presentation you clever girl.
Thank you so much for these recipes! You are amazing! I have been sharing this site with everyone I know. I just tried your eatmore bars tonight and they were wonderful. I’m thinking I could feed a batch of the chocolate banana frosting from these bars to my kids as a healthier pudding! I am trying to stick to a gluten free, and mostly sugar free diet, so I am so happy to have found these recipes.
These brownies remain a big hit at my house. I’m bringing them to a Paleo potluck/recipe share this Sunday! 🙂
Do you have a single serving recipe for this by chance ?
As a GF/DF family, we appreciate any food that is easy to make and tastes great! This recipe fits our needs easily! I love the added protein that the beans provide. I am hoping there are some left over so I can see how they taste the next day!
Hi Katie, I am wondering what is the purpose of the quick oats in the black bean brownie recipe? I just made a similar recipe, but I used all stevia for sweetening and it turns out to leave a bad after taste. I like the looks of your recipe, but do wonder about those oats… Thank you in advance! – Lori
The oats are for texture. You can try flour or ground flax perhaps.
I love these brownies I make them at least once a week for our family or freinds. They are wonderful and no one can tell what they are made of and I don’t tell them.
Thank you
I just tried making these and they are awesome! Instead of chocolate chips I used a tablespoon of raw organic cacao nibs, a little extra cocoa powder, and a 1/4 cup of carob chips. I used 1/4 cup maple syrup and 1/4 cup agave with no stevia. I also threw in a half of a banana. The result was awesome. I little bit more cakey and less rich and gooey.
They came out cakey because of your banana addition. I’ve done that before too. Yummy, but completely changes the texture.
These are absolutely amazing! I’ve made them at least 4 or 5 times right now, and they’re perfect every time! I used dry black beans that were cooked in the pressure cooker. I also made a batch using azuki bean paste, prepared in the same fashion.
Hi Katie. Can I sub pancake syrup for the maple syrup/agave? Thank you.
Hello,
Thanks for this awesome recipe. I am a mother to 7 and we are just begining to eat healthier. Having these brownies has sold my kids on the no sugar lifestyle! Haha
blessings to you!
THESE WERE SOOOO GOOD. I used honey rather than syrup and sugar rather than stevia. I had to cook a little longer than recommended, but honestly I loved these brownies. Thank you for the recipe!
Made these last night and THEY WERE AMAZING! This recipe is definitely a keeper! Thank you for sharing.