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 great, been making them for awhile for my wife that had bariatric surgery she loves them, and so do I they are great, but use a food processor for sure, honey and agave work best 17 min in our oven is key but ovens vary lilly chocolate chips if anyone needs a healthy alternative
I made the black bean brownies.They are very good its like eating a fudge bar. Couldn’t believe that my husband enjoyed them made with black beans. He is kind of picky when it comes to baking specially when these were made without flour and eggs. I will make these more often for sure.. Thanks for a great recipe will try more of yours!!!!!!
I made these. Very good. I used maple syrup and no other sugar or sweeteners. I added 1/2 cup of flour as well. They came out great.
I doubled the recipe because I want to be able to eat these myself before my family take them all. That was the smart idea.
My teenager son who loves chocolate, was not sure about this brownies because he knows whatever I made was always “too healthy”. 🙂
He was really surprised how this brownie taste SO good. “Wow! He said.
So happy to find this recipe. Thank you so much!
Excellent recipe. Everyone loved them at home & at work. Delicious & guilt free!
Can you freeze these? And if so, how best to defrost?
I substituted olive oil for the vegetable oil and the flavor was still great. Made these at altitude (~7000 ft) with no other adjustments and they came out perfectly!
I finally had the chance to make these wonderful brownies. The only change I made was to use Oilve oil instead of coconut. Oh and I mixed semi sweet chocolate with milk chocolate chips. There was no overbearing taste from this change as some comments suggested. You can’t taste the black bean either. Thank you for this recipe. Our girls 8 and 7 who love sweets enjoyed these; eating two in one sitting. (even enjoyed the batter :).
We don’t have a good processor so we prepped with a Ninja blender. I kept blending until it looked like mousse rather than gritty batter.
Cooked in an air fryer for 18 minutes at the temp on the recipe. I lined my pan with parchment paper and greased it.
We waited for it to cool down…the cuts were clean, texture wasn’t gooey, they didn’t crumble. Would absolutely make again.
Made these last week and liked them. Made them again this week but added in mini marshmallows, shredded coconut, and sliced almonds- which elevated them to pure awesomeness!
Was excited to make as soon as I heard of black bean brownies. Made it for my family, we had it for dessert. Super rich for sure. Good with milk or tea I guess. Thanks!