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!)
No complaints here. Just so delish. I spent ages reading the reviews to see how to store them and if they freeze etc…. no need, they won’t last long enough for that. But as it happens they are great at room temperature, straight from the fridge, or reheated for 10sec in the microwave. Or straight from the bowl.
Omg. Amazing truly
My 14oz black bean weigh only 200g after drain water, so it was smaller batch than yours. However, it tastes so good and did the same trick to my husband! Yes, it works. He wouldn’t dare to eat if I mention ingredients beforehand! Thanks!
Perfection. We used milk chocolate chips. Eager to try with semi-sweet and dark chocolate chips next.
Just made these and they are absolutely delicious, fudgy, moist, chocoletey and hold together perfectly. There is not even a hint of bean flavour. I used rolled oats instead of quick oats as I had these at home and just blended until I didn’t see any big pieces anymore. It did not take too long and worked perfectly. Will definitely make this recipe again. Thanks a lot, Katie!
OMG these are the best brownies ever! Not missing the flour in the least.
Made these 2 nights ago and they are DELICIOUS! I didn’t have maple syrup so I used equal parts of honey and molasses and I used organic coconut sugar as my sweetener.
I will definitely make these again!
Oh, I slipped a bite to my very picky 5 yr old grandson and he spit it in the trash 😂 but it was definitely due to his immature pallet 😏.
I brought them into work tonight but no one has tried them yet… we’ll see!
These brownies are fantastic!
I did tweak it just a bit, to get rid of the need for oil, and it tastes pretty much the same and consistency was the same.
Instead of oil, I used unsweetened apple sauce and increased the amount of quick oats to 60 grams (2 sachets of individual serving).
Please clarify if you mean to use canned black beans, because I tried making these with fresh ones, soaked overnight, and everyone got sick in my house from it. I’m guessing now that your beans came from a can (which is not so common in my culture, so I didn’t even think about it)
Yeah you’d have to soak them overnight and then fully cook them before making the brownies. That’s what I did. They turned out great.
Thanks so much for this recipe! These are by far the best “healthy” brownies I have tasted! For me “healthy” often means “less good”, but not in this case! We made the recipe using peanut butter. What a mistake! We ate the whole thing in less than 24 hours! 🙉 Not healthy at all 😉 Thanks again!