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!)
So great my Mum and I make it for fun and it tastes really good I would recommend it 10 out of 10 and five stars!
Delicious. I used honey, coconut oil, coconut sugar and dairy free chocolate chips. I also used a Ninja blender and just stirred between blends and it turned out great. I cut them into 20 little squares (instead of 9-12) and used myfitnesspal to calculate the nutrition which came to 115cal, 6.2 fat, 14.2 carb, 2g fiber, 2g protein and 5.7 grams sugar for each square. Would recommend!
I subbed in 1/2 cup brown sugar for the maple syrup and stevia and they turned out great. The were still really fudgy and sweet enough.
I’m son is amazed every time I make these. I used agave and monk fruit sweetener for the sugar and the are awesome. Warmed for 10 seconds and add a scoop of vanilla ice cream and they are better than Applebee’s.
has anyone tried these by replacing the oil with applesauce or something like applesauce?
So incredibly delicious!! The best brownies I have eaten. Is the nutritional information for 12 or 9? Also where can I buy your cookbook? Thank you!
This makes us so happy 🙂 The nutrition facts are for 12. Katie’s cookbook is here, with both sweet and savory recipes (all can be vegan). It is an ebook, but hopefully we will do one that’s vegan meals in hardcover (the dream!)
https://lett-trim.today/healthy-breakfast-cookbook-food-blog/%3C/a%3E%3C/p%3E
My husband hates all healthy alternatives so I didn’t mention these have beans in them. Just served him up one. He just said ‘oh my god’ and ate the entire tray in almost one sitting. These are seriously amazing. Probably the best brownies I’ve ever made, can’t believe how good they are!
Thank you both for trying them!
These are delicious! No one would know they aren’t a regular brownie. My new go to brownie recipe. Tasty and good for you. Can’t beat that!
I made these last night and my husband and I thought they were delicious! I substituted carob for chocolate and used all maple syrup. What a great gluten free dessert! I wasn’t sure what to expect but boy was I pleased.
Thank you so much for trying them!
Not dry at all. I used a blender and just blended for a longer amount of time.