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!)
Tried these. Love them, taste exactly like brownies, I omitted the two tbsp of sugar and increased the honey and it was magic. I was so pleasantly surprised with these, and am going to have to make some for friends of mine.
Thank you so much for making them 🙂
I love this recipe! I’m not vegan but I’ve been making these brownies on a regular basis for years. Everyone who tries them is amazed that they’re made from beans. I use oat flour to get a bit smoother texture (or I have to blend the oats longer) and use sun flour oil or olive oil instead of coconut oil because it’s what I usually have on hand. They turn out amazing every time. Great recipe, thanks so much!
THE BEST EVER. GIVING A COMPLETE 5 STARS
Love them! So tasty! My daughter makes special requests for these brownies and they are so easy to make.
Always amazing! I’m not sharing. 😉
Could these be shipped or do they need to be refrigerated?
We haven’t personally shipped them but we’ve heard from other readers who successfully have!
I have been using this recipe for a few years, I LOVE them. I’ve taken them to parties where others devour them and never have a clue that they’re made from black beans. This year I’m adding them into my holiday cookie gift boxes for friends.
The brownies were delicious. We cur them up, placed them out, and waited to see what people would say. We got 100% great reviews. When they heard the ingredients, they were blown away. Most went back for more, ha! Great job!
So yummy!
I will never tell the secret ingredient to these!! My husband and son request these often and I can make them from memory now. I do usually make “healthy” desserts or “protien” desserts so the fact that I’ve fooled them into thinking these are regular brownies says something 😊