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 have tried other black bean brownie recipes that were terrible. This recipe is DELICIOUS!!!! I have now made it three times and experimented with different chocolate chips. My favorite is the milk chocolate chips inside the batter and dark chocolate chips sprinkled on top.
Absolutely delicious. I baked them in mini bite size brownie pan. The perfect snack.
Delightful! Tried twice, prefer coconut over vegetable oil and honey over maple syrup
H-O-L-Y YUM!!! I made these last night. I used 2 heaping tbsp. Hershey’s special dark cocoa powder, 1/2 c. maple syrup, coconut oil, and 1/2 c. Ghirardelli bittersweet chocolate chips. I’m not a fan of big chunks of things in my brownies, so I added the chips to the food processor at the end, though it still didn’t break them up much. I laughed when I read the “wait at least 10 min before cutting” and had my knife in them at minute 9. Well, the jokes on me, because they got better as they cooled. In fact, they’re even better today. I may have eaten the entire pan already. Don’t judge me, I’m trying to pass organic chemistry. It may or may not be a good thing I added black beans to my grocery pickup for today!
I have looked at this website for a long time and so many recipes appeal to me. So many that I get confused on where to start. Today I just jumped in and made the brownies (made the cauliflower wings too). Very good. Easy to make and satisfies a craving. Yes, I’m making these again and again and again. Now on to the main meals 🙂
Oh my God, these are soooo good!
Brought these to a party and after everyone had had at least 1 bite and said how good they were, I told them they were healthy and to try and guess the ingredients. Dates? Almond flour? Avocado? No one could believe black beans were the main ingredient. They have all asked for the recipe. So easy to make! Thank you for creating and posting this recipe!
I may never eat any other brownies again. These are hands down the best brownies I have ever made, and everyone who’s tried them has loved them (and been surprised they have black beans in them!).
I have made them with quinoa flakes/flour, and with almond meal, to make them absolutely gluten free, and with good quality dark chocolate chips to be dairy free. I love that you can very easily substitute ingredients (white choc chips…quinoa…add nuts…) but they work every time.
Tried these out and it came out really well!!!
Thank you
good