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!)
Really easy and delicious. My grandson “stole” the pan and ate them with both hands. He was 2 or 3. Never had beans before and since he’s a picky eater I was glad he liked them. Now he’s 6 and prefers great grammas sugary sweet frosted ones. But he still likes these too.
These are great, definitely my favorite brownie recipe! I’m thinking of doubling the recipe next time to make them thicker. Does anyone have ideas on how much I would increase the baking time by?
I was craving something sweet and I wanted somethings that was nourishing for my body as well. I’m so glad that I stumbled upon this recipe! Not only was it super delicious and moist but has really good ingredients as well! I’ll definitely be making more of these in the future. So simple and so good!🤩
I was craving something sweet and I wanted somethings that was nourishing for my body as well. I’m so glad that I stumbled upon this recipe! Not only was it super delicious and moist but has really good ingredients as well! I’ll definitely be making more of these in the future. So simple and so good!🤩
I ❤️Love this recipe! I’ve made it a few times and used the agave and sugar because it’s what I had in the house, hit the spot!
Only brownies I will make anymore!!
Question, beans are salted or unsalted?
Doesn’t matter because you will rinse and drain very well 🙂
Really enjoyed making this brownie recipe. I used peanut butter instead of oil. Very easy to make and they taste great. Thank you for the recipe.
These truly are awesome. Thank you very much!!
These brownies are wonderful!!!! I have tried other recipes and said, “Once you get used to the taste, they’ll be good.” Well, these little delights are top shelf from the first bite!!!
I was looking for a brownie recipe for my toddler grandson to enjoy. He has to avoid dairy, corn and soy. He doesn’t get goodies all the time, but being Grandma, I just HAVE to have a sweet treat for him when he comes for a visit!!
I may have to bake a second batch if I don’t stop eating them!!!
I’ll leave another rating after everyone has tried the brownies this weekend.
Thank you, CC Katie, you’re a genius!!!!
So I was looking to find different ways to get my son to eat beans. I saw this and thought it sounded gross. However, I made it and not only did he love it but I was amazed that it was delicious! I shared them with friends who were also surprised and couldn’t get enough. Anyone looking for a healthier brownie alternative should definitely try this!