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!)
This was my first time making these and I was very impressed! I’m no stranger to vegan baking but I’ve never made brownies with black beans. I was shocked! Even the batter was yummy. I def recommend letting them cool in the fridge and firm up, but they’re still very good ten mins out the oven. I recommend refined coconut oil rather than unrefined if using instead of vegetable oil.
I will be making these again!
Thank you so much for making them 🙂
These are amazing! We topped them with PB nice cream for a delicious dessert! Amazing cold from the fridge the next day too!
These were SO good. No need to make brownies with flour and a lot of sugar anymore.
These are so so good!! Highly recommend adding pecans to the top!
I don’t have a food processor. Has anyone had success getting them fine enough using just a blender in a pinch? I would love to make these tomorrow.
Many commenters have used a blender and liked the results. If you try it and don’t like it, don’t write the recipe off though!
I used my magic bullet!
hi Tracey. I made them last night with my blender and it worked great! So delicious today cold with coffee as a treat! 7 year old granddaughter approved!
Thanks!
These were amazing and I dared to leave out the chocolate chips (I did not have any).
So easy too. Thanks this is definitely a 5 🌟🌟🌟🌟🌟
Wow! I’m shocked! These are so delicious and the kids are fooled!
I made tried this recipe for the first time today. I followed the directions using Avocado oil since I didn’t have coconut oil. The only change I made was to add 1/2 teaspoon cinnamon to the batter. After baking and letting these cool, I put a chocolate ganache on half the bars (my preference for brownies). I tried both the ganache top bars and the plain bars. Loved them both. My neighbors loved them. I just finished making a second batch and this time I added 1 teaspoon of espresso powder. Still amazing. Next week, I am going to try adding cinnamon, Chile powder, and a little cayenne.
It is amazing how you can not taste the beans at all. I don’t miss the butter, eggs, and flour that I usually put in my brownies.
Subbed out the oil for applesauce! Worked great! Love this recipe!