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!)
Katie’s right–no bean or oat taste in these brownies! So glad to find this amazing recipe. I had to make a few substitutions though, because I can’t have sugars/honey/syrups/etc. and I only have a bullet blender:
1. I changed the sweeteners to 2 droppers full of liquid stevia plus 2 whole eggs to make up for the liquid and to add some protein/richness/binder.
2. I only had rolled oats, so I first pulverized the oats and all the powdered ingredients my little blender, poured that in a bowl, then pulverized the beans and all the liquid ingredients, and put that in the bowl, and mixed.
3. I used Lily’s sugar-free chocolate chips with erythritol. Katie’s right, this wouldn’t be nearly as good without the chips IMO. And, as others have said, mine took at least 30 minutes to bake.
Mind blown! And my husband didn’t know about the beans or the oats!
Thank you so much for trying them 🙂
Thank you for this fantastic brownies recipe
I never would’ve guessed that these brownies contained black beans! I was happy with the consistency that my Ninja gave. As sweeteners, I used the 1/3 c pure maple syrup and 1 Tbsp Monkfruit. So good that I keep going back for “one more little bite”.
I made these Into brownie bites using my mini muffin tin and they turned out incredible! It’s basically the greatest thing that’s ever happened to my five year old.
Very yummy.
Have you tried adding walnuts?
I can’t even!!!! Who would have ever thought this could be so amazing. Legitimately delicious and healthy. Thanks for this recipe!
First time making this. Even though it taste “chocolatie” the texture is not like a fudgy brownie. I followed the recipe to a T and even put it in the freezer to firm up but it was still quite soft. But I would say it’s a good alternative if you want a healthy dessert.
I have made this recipe time and time again and it’s AMAZING. First of all, it’s sooo quick and easy, so that’s wonderful when I’m in a pinch. But it’s also delicious! 10/10, for sure! 🙂
These are great and easy to make, but please don’t encourage your readers to not tell people what’s in a recipe — some people are allergic to beans and/or legumes, and there’s never think to ask, “are there beans in this?” Someone could become very ill!
I’ve had black bean brownies before. Made these and they were like bean dip in the middle! Then I realized I forgot to add the quick oats! I shouldn’t have been talking on the phone with my mom while trying to bake. heheheh Since I really hate wasting food, I scraped the 8×8 pan back into the food processor, added the quick oats, blended a few times and then tried re-baking them. Came out thicker and denser but the chemistry of baking definitely changes. I’m still plan on eating them. heheheh