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!)
Omg. This is amazing!!!!! Who knew?
Like you , I’m a chocolate/dessert lover. I’m trying to cut my sugar and white flour where I can. I WILL be making this regularly!
can I use rolled oats instead of quick oat!!! so excited to try this x
If you pulse rolled oats for a few seconds in a food processor alone, they can be used as quick oats 🙂
How many calories?
Hi, all of Katie’s recipes have full nutrition facts linked at the bottom of the recipe box.
Has anyone done these with honey and another batch with maple syrup? If so which did you prefer the flavour of more?
Same with the coconut oil or vegetable oil. I always wonder if it affects how it tastes?
This is such an amazing find! I’m going to try this. I’m rooting it goes well because I like that beans are cheap and these are healthy. Thanks for sharing! Also have you tried to freeze any leftovers? How long do they last, and how do you defrost?
Thank you!
These are so good! Basic ingredients that I already had in my pantry. I only had regular oats on hand so I processed them into smaller bits before adding the beans. Made them for my boyfriend who has been craving brownies but we are eating healthy. Can not taste the beans at all. Will definitely make them again
These brownies are the BOMB. I’m newly gluten free, and unfortunately cant eat oats either, so I subbed oats with almond flour – was perfect! I discovered this recipe two weeks ago and have baked 4-5 times for my family since. This time I doubled the recipe for thicker brownies, and baked for 33 mins. Popped in fridge to cool. PERFECTION. Thanks so much Katie!!
My mind and tastebuds were blown over these brownies. My friends and neighbor’s were also shocked! Super easy to make, super healthy for a treat, and absolutely delicious. Thank you so much for a recipe I’ve made about 10 times now. 🙂
These turned out great. Nobody guessed beans were the main ingredient. Nice to have brownies for my gluten free family members too.
Wow! I have made these twice now and both times they came out great, even with using a blender. I did grind the oats by themselves prior to blending it all together but that was the only change I made. These brownies are soooo good and super popular among all my friends no matter what their diet is (vegan, gluten free, etc). Super great for events and potlucks. Thanks for the recipe!