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!)
Omg, i just tried this and all i can say is OMG!! I havent tried it yet as i am letting it cool but even from the taste of it before placing in oven i know it is going to be delicious!!!! Thank you!
Love your stuff! Just wondering if carob could be a substitute for cocoa power, as far as taste goes? Any opinions?
Katie, these were amazing! Thank you for opening my mind to healthy deserts. Your blog is great. Keep up the good work.
Katie, these were absolutely amazing. I know you get a ton of comments on all sorts of recipes.. and I realize this is from September, but I just had to tell you how good they were! They were so satisfying that I didn’t really need more than one unlike traditional brownies. I’m not tempted to eat the whole pan, and the beans don’t make me feel so guilty! You are an angel.
These are flipping amazing… I made them with coconut oil & light agave syrup. My husband has a major sweet tooth & some health issues, so I am always looking for a ‘healthy’ dessert. Thanks so much, Katie! 🙂
I tried it with 1/4 cup peanut butter instead of oil… and it is DELISH!!!
I even took out the sugar and chocolate chips! It has an amazing peanut butter chocolate brownie taste, almost as good as the real thing with ALL healthy ingredients!
Love!
I am so excited I have happened upon your site! I am slowly but surely converting to veganism, and recipes like these give me hope I can do it!
I just tried my first recipe from you and tried this recipe. My brownies didn’t consistently harden all over (it seems like it was mostly just the edges) Is this something that could possibly be remedied with a longer cook time? Or something different? Thanks =)
To others trying this: when using coconut oil it gives the brownies a distinctive coconut tone, so if you aren’t crazy about that I would maybe use a different oil.
Sooooo good! My whole family was shocked when I told them the main ingredient was black beans. I will admit that I added a whole cup of chocolate chips 🙂
I am SO glad I tried these brownies and so are the many friends that I have shared them with. I love “healthy” stuff so I knew I would love this recipe however I didn’t expect to be obsessed with it 🙂 I made it 3 times the first week I found the recipe. I then decided to make them to share with a friend who also eats more on the healthy/vegan side. She really didn’t believe me when I told her they were made with black beans. I decided to take the true test and share them with my self-proclaimed sugar addict friend. She has asked me to make them again. These are the best and I will never make box brownies again because these are better. Now I have myself craving them…dang! They are super easy to make- I just put everything in the blender so I only dirty up one bowl. And the fudgey-ness is OUT.OF.THIS.WORLD. Thank you for the great recipe and blog. Anytime I am craving some baked goods I come to your site.
hello! just tried them and they are yum! i wondered if i could replace the oil with apple sauce like you can in other baking? What do you think? Thanks!
A BIG thank you for this recipe! I made it yesterday and the browines were fantastic! Chocolate never tasted better, and I don’t have to feel guilty about the calories. Seriously amazing in flavor and texture, and so easy to make. I am just getting started cooking with beans and never knew what I was missing!
Your brownie recipe is baking in my oven as I write this. Batter was easy on the tastebuds. I made a couple of changes: substituted sugar for xylitol and I added 1 tsp grd coffee (added a nice flavour kick!). Stay tuned for the ultimate taste test . . .
are you cooking bean brownies
Yes – BB brownies were awesome! This recipe is a keeper. I also suggest baking time be closer to 18 min (15 was too little).
I’m ‘Anonymous’ (forgot to log in with my name) – Taste test complete and graded A++.
I have made these so many times with lentils and they are perfection!!!! a pan never lasts more than a day and my bean hating daughters get some protein 🙂
I like bean brownies and so does my mom. I want to make her a recipe for her birthday.
Just came across this receipt and I have already made these multiple times in the last two days. These are hands down the best brownie I have ever had. Ever.
First of all, I must tell you that my bean-hating vegetarian son loves these! (and they put ME into a chocolate coma!) So thanks so much for working on this recipe. I only had rolled oats but whizzed them in the food processor before adding everything else, so voila made my own quick oats.
Second though, my friend has a seriously coeliac child. I romp over today with samples of these lovely brownies (which the whole family loved). But then…My friend informed me that oats can have gluten amounts in them (particularly if they are grown as a rotation crop with wheat etc.), and are technically as such not a gluten-free food. Thought I should let you know, as you do label these brownies as gluten-free. (though my friend told me you can buy special ‘gluten-free’ oats)