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 used 50:50 soya flour and gluten free flour as a replacement for oats (which contain gluten) as cooking for a coeliac and the were great.
such a yummy recipe !!! i added some extra cacao for a more full flavour a left it for another 5 min extra in the oven .
loved it
Absolutely love this recipe. I even edited it a bit to make brownie cookies out of it (i also used whole grain flour). So thankful for you sharing your baking talent!
These are my favorite brownies ever in life. Everyone that’s tried them loves them even if they were initially skeptical. Without disclosing the bleak bean part, I gave them to my son and his teenage friends (many of whom eat nothing but junk food and refuse anything healthy) and they were begging for more! Did I mention that I LOVE these brownies? LOL in fact, I’m about to make a batch right now.
Thank you so much for trying them 🙂 🙂
Made these black bean brownies, added some pecans- they were delicious! Even my friends husband liked them- we didn’t tell him they were black bean ! We had a good giggle about it.
Excited to try more healthy recipes.
Thanks
Thank you so much for trying them 🙂
These are delicious, and you don’t notice the black bean taste at all! It is softer though, so you have to be someone who likes soft brownies (which I am!) I’ve made it four countless occasions for vegan and non-vegan friends. A hit every time.
Tried making these today; they are cooling as I type but they smell amazing and I’m guessing they’ll taste great too. My “dough” was not as moist as in the video and the brownies definitely didn’t get as thick as they are in the photos. ??Any ideas??
how do you make the icing
For those with rolled oats but not quick oats, just put them in the food processor first and chop a little extra. You can also toast them a bit first: https://www.marthastewart.com/925853/diy-instant-oatmeal (I only needed 8 minutes for the 1/2 C.) Note to self: use 7 C food processor.
I made these brownies 2 days ago, and they were amazing! My husband only got 2 of the brownies–I ate the rest! Now I’m going to try the chickpea brownies.