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!)
Fantastic brownies. Seriously my Daughter made them, superb!!
More of a question; is it ok to use 100% cacao content for the chocolate chips; who I’m making them for has dairy allergies and she can only process 80% cacao and above, but I could only find 100% in my store. If 100% would make them too bitter, how much more sugar or honey should I use to balance it out?
Hmm we’ve honestly never tried it so really can’t say unfortunately. Maybe just add a little extra sweetener and taste the batter before baking? Hopefully it will work for you!
These might be the best brownies I’ve ever made! Super fudgey and rich. Can’t taste the beans at all! Perfect way to use up leftovers as well!!
❤❤
Love these brownies. I used old fashioned oats, coconut sugar and almond butter for the oil. They are fudgy and yummy. Recipe is a keeper.
Trying to eat healthier, and came across your site. We love brownies, so I made these black bean brownies. They are really easy to make, and they are very chocolatey! This is our first dip into plant based type recipes. My 12 year old son even ate them up! Thank you for such a great recipe, we will be trying more of them in the future!
Made these and they are yummy!!!! I substituted applesauce in place of the oil. Very moist and chocolatey. Will definitely make again.
This is my all time favourite recipe for black bean brownies! They’re healthy but taste unhealthy, something many black bean brownies can’t do. I make this recipe once a month! Seriously delicious
Tried with almond flour and brown sugar. Didn’t really rise but still very delicious!
Gave these to my incredibly fussy son who hates everything. I had to hide them from him or no one else in the family would get one!! We love these. I have shared this recipe friends who have picky eaters. It always gets rave reviews. Thanks for this one.
Hi, can I sub homemade black beans instead of canned?