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!)
I was really happy to find this recipe! I liked the texture, but they were a little too sweet and maple-y for me. Next time I’ll double the cocoa and decrease the maple syrup. I also prefer thicker brownies. I think I’d prefer to double the recipe and make it in a 9×9 pan (and cut in to 16 brownies).
I made these today, they were delicious thank you.
Glad I found half nutritious half sugary instead of me eating just a chocolate bar that’s pure sugar and will make me feel bad.
How long are these good for in the fridge?
Are these freezer friendly?
I’ve been seeing black bean recipes everywhere the last few years and never thought in a million years that I would try one but here I am and can happily report that they are just as good as any other brownie I’ve had. I cannot tell the difference and will most likely make these again.
Putting the recipe into MyFitnessPal, the calories for even just 12 brownies was more than 115 calories but I assume that’s from using real sugar vs. stevia. I did 16 brownies and got 109 calories per so smaller portion but still good tasting with healthier ingredients.
I weighed my ingredients and used maple syrup instead of agave and sugar instead of stevia.
Again, these were incredibly good and I 100% recommend trying this recipe out.
I haven’t tried these yet, but as I research about lowering my cholesterol, I found that dark chocolate is really good for you. Can I put dark chocolate chips in this recipe instead of regular chocolate chips?
Absolutely 😄
OMG! Tried those and I’m sold!
I’m not vegan so I also added one organic egg.
Don’t have a food processor so I used my immersion blender.
Can’t find chocolate chips in my country so I smashed up a 70% cocoa caramel chocolate.
It came out dreamy!
Thank you!
Yum! Easy and fast to make. Will make again. If vegan, make sure to get the chocolate chips without any milk.
My first attempt at black bean brownies and they were delicious! I made a second batch to share & added 1/2 cup Walnuts.
Thank you so much for making it! 🙂
You are so right!
I have very picky eaters at home. They had no idea they were eating beans. They loved the brownies and asked me to make them again. Thank you for sharing this great recipe
Not only were these easy to make, but my KIDS gobbled them up. I cut them up, wrapped them in plastic wrap, and placed them in the freezer to easily grab as dessert every night this week!