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!)
has anyone tried this with rolled oats? I dont have any quick oats
Hi! You can just pulse rolled oats a few times in a blender or food processor and then use those like quick oats.
Delicious! These silky smooth brownies are a huge hit. I made them with rolled oats that I pulsed in a food processor. The oats didn’t really get soft so if I make it again with rolled oats I will probably try soaking them for minimum 10 minutes in a few Tbsp of liquid before adding them in.
I only have a 3.5 cup food processor so I processed the dry ingredients and wet ingredients separately then mixed them together in a bowl.
I made these last year when I was trying to lose weight. I had to put some in the freezer because I couldn’t stay away from them. Soo felt like I was cheating on my diet., yummm! They froze beautifully too. Tonight I had a craving and thought I’d never find your recipe again but I did! Thank you, thank you, thank you!
Thank you so much for trying them 🙂
Amazing! You can’t even taste the black beans. My kids loved them and wanted more! And they’re really easy to make, which is an added bonus.
Thank you so much for making them 🙂
I have made these on a few occasions now and they’re always fantastic. I do find the mixture can be a bit dry – I add an espresso shot and I find the coffee brings out the bitterness in the chocolate inna good way! Thanks Katie
I had to share… I made a note to self in my cookbook regarding these Brownies.
Read label on can of Black Beans… do Not use the ones with added Onion and garlic
(*o*) HA ha ha….
These are AMAZING! I made a batch just before preparing dinner and served these to my family. My one, two, and four year old enjoyed them as much as we did. This pan won’t make it 24 hours.
Thank you so much for trying them 🙂
i wasn’t sure about putting black beans in brownies but the recipe is amazing! i will absolutely try these again!
I had pretty high expectations for this recipe after seeing all the positive reviews, and yet I was still NOT prepared for how amazing the brownies are…. I took one bite and cursed out loud. I am still shocked. These are amazing, and I will be making them over and over again. I can’t wait to provoke this reaction in all of my friends! Thanks, Katie!
Insanely delicious! I used melted avocado oil butter instead of coconut/vegetable oil. I used Enjoy life dairy-free chocolate chunks. These tasted fantastic!