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!)
These brownies are really good. My husbands and sons had no idea they were made with beans!
I had soaked a bag of black beans, and had extra left from my Bean burger recipe. This was perfect to add as a very simple and quick dessert. Just tossed it all in my food processor (including chocolate because I only had semisweet baking chocolate, not chips). Poured it in a greased cookie sheet and they were pretty amazing. I took them to work then, or I would eay them all! Only one complaint, and another person suggested adding a little chili powder next time. Overall, a huge hit and they were gobbled up in no time! Thanks!
I just made these as im on a healthy kick and always willing to try something new.
My family wont eat them (they went to dairy queen instead) but I love it!
i completely justify the 2 and a half i consumed, i mean its got loads of fiber right? and not too sweet.
really happy i can leave them in the house unprotected and not worry about them disappearing, my fan wont eat them bc they saw me put black beans in it. theyre missing out
I am a junk food junkie and have a hard time switching to healthier versions of the things I love. I have made these MULTIPLE times and they are truly my favorite brownie! I don’t make any other kind now and I just wanted to say thank you, thank you, THANK YOU
Ok these look really good – I will try them out asap. !!!
I was wondering which food processor do you use? There are so many on the market and its hard to decide which one should I buy..
thanks a lot
best
constanze
I just made these, Katie!! I’ve been trying to get more iron in my diet, but really wanted a brownie. A perfect dessert! Thank you 😀
I did use cocoa powder in your white brownie recipe, only because I had no black beans! Just garbonzo beans. My dinner guests loved them!! I used coconut oil, I used oatmeal, Wheylow brown sugar. And they turned out PERFECT. Gobbled up. They couldn’t believe it.
Thank you for this recipe. These were very good!
I just made these the other day and they were amazing! I love experimenting with all of your healthy recipes!
I made these tonight and they are fantastic! I used 1/2 cup of pure maple syrup as the sweetener and doubled the cocoa. I also substituted chia gel for half of the oil and used 72% cocoa chocolate chips. Rich and chocolatey! I’ve made your white bean blondes as well and love them too! Thank you 🙂
I know what I’m making for Mother’s Day! So excited!
making these now! 😛 Following the recipe exactly mine are 178kcal per portion (counting 12 as well). Only I am using rolled oats, 1/2 cup of agave and maple syrup mixed without stevia and vegetable shortening. Other nutrients are fat 7.1 carbs 25 fiber 3.4 and protein 3.4 (just in case you try them this way!)
Not the biggest fan of these. While they do taste fudgy, they have a pretty dense texture to them.
Oh my… thank YOU!! I’ve tried other recipes for black bean brownies without much luck, but these are SO delish!! Thank you for sharing your recipe and wisdom, I really appreciate it! I am excited to take these to a cookout tonight and freak everyone out 😉
I’m used to eating beans in desserts, having lived in Asia. Do you think this recipe would work with red adzuki beans, which are often used in Japanese sweets?
Just discovered your site this morning as I look for ways to use ripe bananas, and I’m thrilled to find so many recipes for my poor IBS-battered body. Doc just told me to go gluten free for a few months, so now no wheat in addition to no eggs, dairy, coffee, alcohol, and bar chocolate. Thank you for all the different substitution options!
I’m not Katie, but I know she has experimented with all different kinds of beans. I think I’ll try the red ones, too.
Chocolate heaven…. these are so good!!!! Nobody could tell that they had black beans or lacked flour!