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 was looking for the quick oats sub… what is that? could not find the link
I can’t do oats, so I subbed in 1/2 cup of 1:1 gluten free flour. I also used 1 Tbsp of vanilla, and added 1 Tbsp of soy milk. I don’t have a food processor, so I used my blender (hence the soy milk, to help it blend better/smoother/creamier). They turned out really good. My 6 year old (who isn’t a big chocolate fan), said they were awesome, amazing, and the best brownies ever! I was previously using a different recipe, but they always felt like they were missing something, and my kid refused to eat them. I’m glad my cousin recommended this recipe for me to try!
Thank you so much for trying them!
I have whole oats not quick oats, will these still work if I pre-process them? How should I adjust the recipe?
Sure that’s fine, just pre-process and proceed as if they were quick 🙂
That worked great! Making them into ‘oat flour’ first worked well and I did have to bake for about 10 minutes longer but other than that it was perfect
Made these this morning. Delicious. Moist, fidget and chocolatey. YUM.
I have made these twice. Over the last year, I have become obsessed with finding great alternatives in food choices and ways to incorporate more options into, not only my own diet but my 5-year-old daughter’s diet as well. She says she doesn’t like black beans, so I was out to prove her wrong:) Great recipe and I was wondering if you have any variations to include avocados?
Amazing brownies! I made them today and even my adult sad eaters liked them! I loved them, perfect texture and brownie goodness! I used peanut butter, and rolled oats instead of quick. I skipped the chips and used walnuts. I let the processor chop the walnuts with the rest of the ingredients, so easy! Thanks for a great recipe!
Made these with kidney beans since I realized I didn’t have black beans and they still tasted good! They didn’t rise like a typical brownie though.
Thanks Katie for such a great recipe! The whole pan was gone in a day! Also I substituted monk fruit syrup and allulose for a vegan + keto version. Even my wife and son — who are not vegan — liked them. Will try adding some chia seeds next time.
Hi! Have you tried subbing honey with dates? How much would u recommend as a sub?
Can I use almond flour instead of quick oats? Or coconut flour? If so, how much?