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!)
WHY ARE THESE SO GOOD?! We aren’t vegan and have no food allergies, so I’m not comparing these to other vegan, gluten free brownies but to real egg, flour, sugar variety. And these are freaking delicious! My kids love them every bit as much as I do, and these little detectives can’t be fooled by hidden veggies.
Thank you for trying them!
I loved these, and so did many others that I gave a piece to. Good job!
I don’t think I’ve ever been so excited to eat a brownie in my life! When I first heard about black bean brownies, I was a little skeptical, but after trying these, I’m a total believer. These brownies are the real deal – rich, dense, and fudgy, with just the right amount of sweetness.
I love that they’re made without flour or eggs, which makes them a great option for anyone with dietary restrictions. And the fact that you can use either honey or agave (or even a combination of the two) is a nice touch.
I accidentally measured out 1/4 cup honey instead of 1/3 so I added Monk fruit sweetener (which I bought and had never tried using for anything until today). That clearly didn’t detract from the deliciousness, as these brownies were still fudgy and dense. Using oats as part of the base is such a smart move – it adds some extra nutrition and texture to the brownies.
I was so impressed with these brownies that I decided to test them out on my boyfriend, and he couldn’t even tell that they were made with black beans! All I told him was that I used oats, and he was totally happy with the results. I think these brownies could easily pass for regular brownies, even among non-health-conscious eaters.
Overall, I can’t recommend these black bean brownies enough. They’re easy to make, delicious, and a great option for anyone looking to indulge in a healthier way. I can’t wait to make these again and again!
Thank you for making them, and also for such a kind comment 🙂
These are my very favorite brownies ever! I make these over and over (usually for other people or events but gladly so I can have at least one from the pan!) I wish I could give it 10 stars! Thank you Katie!
Perfect! I made exactly to recipe with oil, maple syrup and sugar options with premium dark chocolate chips. I will make these repeatedly. The only problem was trying not to eat the entire batch in one sitting.
10/10.. These are soo good also I used a stevia based choc chip & make them healthier. you couldn’t even tell. my mom even loved them and said I tricked her hahaha
I made this recipe, the only thing I did was adding chocolate chips before and after blending, it was an accident but it was good. I have to say that from now on I will be baking this. Thank you, they are amazing!
I made these last week, using old fashioned oats because that’s all I had, they came out soooo fudgey and perfect! Even my bean hating 6 year old is obsessed with them and she knows they are made with black beans! I just made another batch tonight and can’t wait for them to cool!
I see why you suggest blending it good.. I was ok with the crunch of the oats but hubby wasn’t. I added nuts with the choc chips then when they were done I served with a drizzle of caramel. Never did tell hubby it was made with blk beans
Absolutely Devine! Highly recommend