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!)
Is a food processor completely necessary? I don’t have one.
My family LOVES black bean brownies!!
These turned out just how she said. So fudgie. I used swerve not sugar and natures hollow replacement honey as swaps for stevia/sugar and maple syrup.
Thank you so much for trying them!
I made these last week, but I have to admit that I made a mistake reading the recipe. Where it said to add everything to the food processor bowl I did! I missed the notation to put in everything except the chips. I decided to just let them grind up with the batter. It was a happy mistake and made the brownies super chocolatey! Either way, it was a winner!!
Yours sound even better 🙂
I was skeptical at first, but this has since become my favorite brownie recipe! I use half monk fruit / half maple syrup with sugar free semi-sweet chocolate chips (Lily’s), and it comes out beautifully every time!
These are delicious! They are so moist and chocolatey! My 6 year old loves them and you cannot tell the difference from a regular brownie. Great recipe I make often. I prefer using Stevia instead of syrup to sweeten them. Try it you’ll like it!
Love this recipe! Did you know that Vegans who consume honey are Beegans? Lol
If I double this recipe, can i still use an 8×8? I ask because I like taller brownies.
These black bean brownies are definitely moist and fudgy and very tasty! I detect a hint of bean in the texture but I won’t make boxed brownies ever again!
I’ve made these several times..they’re SO good. I did not think my husband would like them, but he asks for them now! I’ve seen alot of other recipes that are really high in fat and/or just seem to have a ton of “stuff” in them. This recipe is really is the perfect balance of black bean and chocolate.
seriously thank you for this recipe!
Thank you both for trying them!
I was hesitant to try another black bean brownie recipe after a failed attempt and I’m so glad I gave this one a try! Lives up to the hype and is fantastic hot or cold! Going to be a new staple for me!
Thank you!!