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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These are awesome!!! Even my dad, who is against anything healthy, asked for a second one. I’m going to share the recipe with my friends! They are the best!!
Has anyone tried with regular rolled oats instead of quick oats?
Best brownies I’ve ever tried! I made some for a friend with Celiac and was out of quick oats. So I used Rolled gluten free oats instead. They worked perfectly! I used Lily’s chocolate chips because she can eat them so that lowered the calorie/carb count a tad lol.
My friend loves them! Incredibly moist and rich.
I wish I could post a couple pics, I actually made 2. The 1st exactly as the recipe asks, in an 8×8 pan. The (certified) gluten free I did in a tart pan so they came out like beautiful little snack brownies! Only cooked them for 13 mins.
These look amazing! Has anyone had any success with making these with a erythritol/monk fruit blend?
These Black Bean Brownies are CRAZY GOOD! I’m a chocolate freak & was skeptical how black beans could ever taste like a normal brownie, but with this magic recipe they DO!!! I’m utterly amazed!
The taste and flavor of these brownies were fantastic, but mine came out very flat. I live at 6,500 feet in Colorado so was wondering if that might be why. In the future, should I do anything different to make them rise more? Thanks!
Been wanting to try Black Bean Brownies for a long time! Definitely fudgy! I put them in the oven then realized I forgot to add white sugar, so I quickly pulled it out and whisked it into the batter. They cooked for 18 minutes, I set them out to cool for like an hour then put them in the fridge. Next afternoon, I tried one, and it was pretty gooey– delicious, but I couldn’t get one piece out without it breaking– any tips? More oats? More cooking time? Thanks for the recipe!
Hi, we would recommend trying again without ever opening the oven during baking time. You can lose so much heat that way, so it should definitely help!
I used whole oats and they blitzed up fine in the thermomix. I doubled the recipe because I anticipated one batch wouldn’t last long.
These are awesome, I want to eat it all by myself, my grandson loved them too. I can’t wait for the rest of the family to try them. I used my VitaMix and pureed them well. I couldn’t wait to try them for the pan to cool I cut them, I would wait the next time, or maybe not. I have made pinto bean cookies before I can’t wait to try the cookie dough dip.
Great receipt. Easy ingredients that are staples in one’s pantry.