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!
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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!)
Made soup with adzuki beans — dreadful! Used leftover beans for these. Adzuki beans are used in red bean sweets so thought they might work. Total winner and nobody guessed! Thanks KT!
I added some more oats and vegan milk, because I needed more dough but it looks fantastic so far!
These are fabulous! My kids and picky husband love them; I may never tell them about the secret ingredient – black beans! Thank you for this and all of your fabulous, healthy recipes.
😊❤
These are the best brownies. my house full of guys love these. special treats for my special diet guys.
I love it! The menfolk haven’t tried it yet; we have an open floor plan and you can see me opening a can of beans from the living room, lol. Since I love Japanese & Chinese treats with sweet red bean paste, I used canned azuki (aduki, adzuki, depends on the translation) beans, and maple-flavored monkfruit syrup.
When I put them in the fridge overnight I pinched off a little corner, and found that it wasn’t very sweet. Once they were cool, I melted white chocolate chips with a little almond milk & drizzled it over the top. I like them a lot! But I will be adding more Swerve or some sweetener next time. Oh yes, there will be a next time.
I don’t see any recipes on your site for bean paste, so here’s a link to make your own (you can get it in jars, but it’s a bit pricey). I’m going to try making dorayaki with your Flourless Pancake recipe!
I was very very sceptical but have to say it’s an amazing recipe, so so delicious and very simple too! I added protein powder and a little water and the brownies are absolutely fantastic, chocolatey, soft and very fudge-y! Thanks for sharing, 10/10 would recommend to a friend
❤❤😊
I calculated this recipe and it comes out to about 237 calories, double what you claim… can you provide a breakdown of how you’re getting 115 calories?
LOVE this recipe! Make it at least once a month. Have made a few adjustments to only use honey as sweetener and less sugar overall. Still tastes incredible, love the structure! Also adding extra ingredients such as walnuts – works wonderfully! Thank you Katie!
Thank YOU for making them 🙂
Hi Katie, these are my go-to brownies for years now. I have taken them to work and nobody guessed what they were (although they were concerned when I said they were ‘special’ brownies..Hahahaa)
With the nutrition info, is that based on getting 9 or 12 brownies from a batch?
Thank you!!!! xox
12 🙂
On my second batch now. The menfolk (my bf and my adult son) absolutely loved the first batch! Everything I make from other blogs they hate, so I’ll be doing a lot more exploring around here. Thank you, Katie!
So good! I have been looking for recipes with less sugar, and this one hit the spot. I used Lilly’s chocolate chips that have stevia instead of sugar in them. Low sugar, higher fiber, yay!