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 cannot begin to express how successful these brownies are. My family tried them before the realised what they were made from, and could hardly believe it! The protein in these makes them a fantastic snack after excercise, and the fudgeyness is like no brownie I’ve ever had. These taste amazing, look lovely and keep well for a good while! I just finished one with a fudge baby crumbled on top and heated for 30 seconds. Katie, you are saving my from my eating disordered fear of dessert, thank you so much 🙂
I don’t know what I did wrong with these. I love the chocolate chip blondies on this site. I followed the recipe exactly (using maple syrup and vegetable oil). They were a soupy mess after the baking time was complete. I ended up putting them back in the oven to see if I could salvage them. They were still pretty soggy and a little bitter tasting. Any suggestions for what I might want to do differently when I try again?
Humm I had the same issue of being a bit gooey. Did you use quick oats or old fashion?? I used honey in mine and coconut oil in mine
I actually did cook them longer than suggested and I have a convection oven, so they shouldn’t take too long– just cooked until a toothpick came out clean.
I love these!!! They are the best!! I want to make them today for a party tomorrow, but I want to make them as fresh as I can. Would it be better to bake them today or make the batter today and bake them tomorrow? Will the batter go bad or change in the fridge over night?
Really curious if you use coconut oil that’s tastes and smells like coconut, how that would effect the taste of the brownies?
I can taste it just a touch. However I think it tastes fantastic with it. If I ate them without it I truly would miss the flavor. I think it adds depth and complements them.
OMG! I was so skeptical while making these, but they were AMAZING! I’m not vegan AT ALL, and these knocked my socks off! I’ve made several brownie recipes and these stood up to them very very well. TOTAL KEEPER!!! This was my first dessert from ur site. I plan to make many more! 😉
Has anyone tried using grapeseed oil instead of the vegtable oil?
Hi!!! I tried these using old fashion oats and it was a tad bit gooey in the middle. However wi that being said I need to test my oven and make sure it’s not having issues as these were cooked for 35min. So to save the day? I put them in the fridge! Still yummy!! My 6yr old little man ate one and wanted another but…..I don’t need him having too much fiber! 😉 anyways you asked people to let you know if they used old fashion oats. Will test my oven soon and report back!! Thanks for the yummy stuff!!
Thanks- these are really good! Made with coconut oil, they have a great texture- almost reminiscent of truffles. These will be a regular for us!
Just so everyone knows, I made these using a blender, and they turned out great! I just used a hand mixer afterward to get rid of some of the clumps. Such a great recipe, and nobody will guess they’re made of black beans!
These sound amazing, and I’m going to be giving them a try very soon– perhaps for the guys at my weekly game night this week. I’m wondering if you’ve ever tried adding mint extract to the batter, and if they were still delicious that way? A few weeks ago made mint chocolate cupcakes that were heavenly and have been searching for other recipes I might be able to add a hint of mint to.
Wow! I never comment on anything but I had to say that these were great! I used honey and I did add a generous amount of chocolate chips on top. 5 children and 3 adults all agreed that these were wonderful. I say “were” because they disappeared immediately. Oh, my food processor had technical difficulties and so I used my magic bullet! Worked just fine. Hard on the motor but the result was worth the risk! Thank you.
I have been sharing this recipe with everyone!!! The only change I made was substituting the oil with olive oil. Thank you!
I love this recipe! I have made it several times, and have modified it just a little bit. I use only honey, no other sweetener, so I reduce the amount of honey by a little so there is not so much moisture. Also, I add a little bit more baking powder to make the brownies fluffier. Probably because of the honey, I have to increase the baking time by 5-10 minutes. Also, I use super dark chocolate and then decorate the top with milk chocolate. I find that without the dark chocolate, the taste can be a little bland, but the milk chocolate on top is a treat. Sorry I am not more exact on the measurements, but I tend to be a “smidge more” kind of cook!
We substituted apple sauce,,just under a 1/4 cup and filled out the 1/4 cup with canola oil…they turned out perfectly. Next time going to try to remove all the oil and a full 1/4 cup of apple sauce.
These were AMAZING; couldn’t even taste the brownie. They had a very fudge like consistency, and I didn’t even miss the “regular” (floured, full-fat) version.
Oh also, I used rolled oats and it turned out just fine
Katie, I was officially creeped out when I read this recipe – – but now, after making it, I am a pleasantly surprised. These are awesome! You’ve done it again!