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!)
Hi Katie,
I have recently had to start counting calories for my husband. I calculated my totals per ingredients, and mine were considerably higher than the ones in the nutrition info here, even for 9 or 12 servings. I was wondering how these totals are calculated. Either way these are the BEST!
I just made them today. I also counted the calories of the ingredients I put in based on the recipe and calculated somewhere between 200-300 calories per brownie. I think it was about 220 if you cut them into 12 pieces.
These are great! I used all honey and I’m going to try using applesauce instead of oil next time.
OH MY GOD! OH! MY GAWD! I will never eat another BS 400 calorie-fat-laden brownie again! I was a total skeptic, but I have been forcing myself to make changes lately, and needed a PMS sweet! THESE ARE AMAZING! I will NEVER GO BACK! Can’t wait to take them to work and have my boss (who enjoys telling me I “eat dirt”) try them!!!! They’re so quick to make and clean up after as well! LOVE THEM! THANK YOU!
Having read all the other reviews: is the calorie count right??!?!?!
These are absolutely DELICIOUS!!!!
Is there a sub for the black beans? Like can I use chickpea?
You can! Here’s a similar recipe specifically formulated for chickpeas or white beans: https://lett-trim.today/chickpea-brownies-recipe/%3C/a%3E%3C/p%3E
These are ok but not they’re not “healthy”. There’s a lot of sugar and fat in them. Maybe call them “less bad”?
These brownies are too die for! I’ve made them several times now. I made an mistake tonight that actually made the brownies more brownie like than fudge. I accidentally cooked them for 30 minutes instead and instead of being runny and having to set for several hours they were ready and firm to eat after cooling down for 10-15 minutes.
These brownies were actually bomb! made ‘normal’ vegan brownies at the same time and have been reaching for these ones over them. Would never guess they werw made with black beans.
These were okay. I used dried beans vs. canned, and I don’t know if that changed it or what, but it was dense and not very soft. They came out more crumbly than anything. Probably won’t try again.
Hmm, we have never tried it with dried beans. Did you cook them first? How did you measure the 250g?
Open a can of beans, rinse and drain. I used the no salt beans