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!)
These are great! Can you bake ahead and freeze them?
Yes!
Amazing!! LOVE this recipe. Genius really!!
Really easy, tasty and nutritious recipe ! I used honey and no extra sugar and it was perfect.
Thank you !
Nela K.
Hello, could I use carob powder instead of cocoa powder?
Hi we have never tried it. If you experiment, be sure to report back!
I will. Thank you !
These are fantastic!! Some of the best brownies I’ve ever had and my kids love them too. I am on a special diet for the next few months and I was wondering what I could sub the oats with that is not a grain – would paleo flour or almond flour work?
Hi, I couldn’t find the note on substituting the oil. Why could be used instead of oil?
You can sub 1/3 cup peanut butter or almond butter for the 1/4 cup oil. Or this version is also oil free:
https://lett-trim.today/peanut-butter-brownies-swirl/%3C/a%3E%3C/p%3E
I made these brownies and loved them, took to a party to share and my friends loved them too. This is a keeper recipe. On one batch i added unsweetened coconut, that was good too.
I love this recipe and did it sometimes
I don’t have an oven at the moment and neither oats LOL
so I did with sprouted buckwheat flour in the microwave
it turned out very crumbly, I’m gonna try next batch with rice flakes and report back
It’s still delicious crumbs tho, I’m eating them with crushed banana, just living the life lol
You can’t truly go wrong with these
This recipe is amazing and the brownies are (were) delicious!
I didn’t have instant oats so I used oat flour. They weren’t as puffy as those in the picture but still good. I’ll remember to buy some instant oats next time. Also, I used half coconut oil and the rest peanut butter, it was really good. Thanks!!!
So good I make them all the time!!!