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!)
Soooooooo good..hubby loved them…could not believe they were made with black beans…he said …u no those r not going to last long!!!!!lol
Thanks for sharing
Thank you for trying them 🙂
I’ve made these many times. They always turn out great! I try my best to avoid sugar. I had some allulose chocolate syrup on hand and decided to use it. I also used 1/3 cup of oat fiber instead of oatmeal. They’re delicious!
Katie, how long would you cook a double batch?
ok, so of course these didn’t taste like the classic, sugary brownie- but they’re still delish!
I had kinda concluded that sugar free, gf brownies were impossible, but I just had to give black bean a try (and I’m so glad I did)! I never copy recipes correctly (it’s just how I roll haha), but I decided to follow measurements exactly today… w o r t h. i t. Could not have been easier! Definitely cool for a bit, then refrigerate for some time
I’ve already shared this recipe with another healthy baker 🙂
Making again for sure
My grandchildren loved the black bean brownies I also made the lemon squares and used it as frostin
Thank you, and them, so much for trying the recipe!
OMG, can’t believe how delicious these gems where! Adding this recipe to my list! Thank you for sharing it!
My son loved them. Big hit
Thank you so much for making them 🙂
No one would know that these brownies are healthy! I didn’t tell my husband, or parents and gave them each a brownie and they were stunned when I told them there was a can of black beans in it and no flour! I bake these frequently and they all eat them!
Thank you so much for making the brownies 🙂
My kids loved these, I doubled the recipe to freeze some for lunches but they kept asking for more and I didn’t get to freeze any. Great recipe, kid approved!
This recipe is a keeper! I made the brownies with the black beans and I STILL can’t believe they are in there.
I used old fashioned oats as that is what I have in the house. I processed them first and then mixed in the other dry ingredients in a small bowl. I used only 1/8 teaspoon of salt and used the sodium free baking powder I recently purchased.
I processed the beans to a paste. Then I added the wet ingredients (maple syrup, vanilla extract, light olive oil, and I also added 2 tablespoons strong coffee) and processed until smooth. Next I added the dry ingredients and continued to process until smooth, scraping the bowl several times.
I baked my brownies for a total of 23 minutes and they still seemed underbaked. But they did firm up after chilling completely. I think the directions should say to chill completely before cutting. Waiting at least 10 minutes just did not work. The result is one of the fudgiest brownies I ever had. I may try tweaking the recipe a bit as I prefer a brownie that is halfway between fudgy and cakey. But I have to say I am absolutely astonished at how good these brownies are!
Next experiment: the Chickpea Blondies!
Thank you so much for making them 🙂