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!)
Fast, easy and DELICIOUS! 🙌🏻
I made these just to see how they would come out and how they would taste. I was pleasantly surprised with the ease of making them how delicious, fudgy and chocolaty they are. It’s a definite recipe to add to my files.
A huge hit, even with the vegan-skeptics! As a novice baker, I appreciated how simple this recipe was.
I recommend baking them for the lower-end of the time instructed and leaving them in the fridge to end up with perfectly soft brownies.
10/10. Never normally leave reviews for recipes, mostly because they never normally turn out as good as they make them out to be. This is an exception. So quick and simple to make. So delicious. You cannot go wrong. I used a crushed chocolate bar instead of chocolate chips. One bite and i was won over. Me and my housemate ate half the tin and could have finished the whole thing. Going to make a Peanut butter icing for the other half. I added a little milk (less than 20ml) to make the batter more liquid like as was looking quite thick. Even the batter i could have eaten by the spoonful. Thank you Katie, will check out your other recipes for sure.
Also i used rapadura sugar – perfect investment if you don’t use sugar much and only occasionally for small amounts like this recipe. Though im sure agave/maple syrup would work fine too!
These are really good! I truely didn’t know what to expect with black bean brownies. Has anyone tried applesauce or other oil substitute? I’m not the biggest coconut fan, so curious on that sub. Otherwise go ahead and give this a shot!
I use sunflower oil normally, I’m not a fan of the taste of coconut either. They turn out perfect every time.
I am a HUGE sweet tooth. Like, “dinner doesn’t feel complete unless it’s followed by a dessert” type of sweet tooth. I’ve tried a few healthier dessert variations in the past and all of them have been disappointing UNTIL NOW. This recipe is FANTASTIC. I had all the ingredients and thought, why not try it? So glad I did! Just as good as regular brownies. I used rolled oats instead of quick oats as that’s what I had and they add a slightly toothsome texture that’s really satisfying. I used vegetable oil and maple syrup as the oil and sweetener of choice. I think I’d actually add a bit more oats if I made this again while keeping everything else the same for a more substantial result. Super good!! I’d highly recommend
Thank you so much for trying them 🙂
Thank you for the recipe! Just tried it with my daughter and she gobbled th
Excellent recipe for gluten free dessert options. I have baked them twice already with same results so it’s bullet proof in my case. Big hit with my family!!!
Very good and very healthy! And so easy to make!
Would it be ok to use Lilly’s sugar free chocolate chips?
Sure 🙂