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!)
I’ve made black bean brownies before and I wanted to find a better recipe. This recipe did not disappoint! I used oat flower that I made from normal oats (put through a processor) in place of the quick oats and only had avocado oil on hand. So I used that in place of the coconut oil. They turned out GREAT! My husband loved them too and he couldn’t even guess the secret ingredient! (; This one is going to be a staple dessert for sure! (;
This was my first try at black bean brownies. Since I like black beans and had all the ingredients, I figured I would give them a try. These are crazy good! Black beans are completely undected. They rival any regular brownie I ever had.
Is the amount of coconut oil measured in liquid form?
These were delicious! However, they didn’t rise as much as I expected. This recipe is a keeper. Thank you.
Just made these and I cant’ stop eating them. Have made black bean brownies before using brownie mix but we are really trying to stay away from as much processed food as possible. Only change I made was using half olive oil in place of all coconut oil since my husband has high cholesterol. These are amazing and I cant wait for him to come home and try one (if there is any left). Thanks for a great recipe
I like these!! I made some changes because of what I had on hand in my pantry. I used 9 tbsp bobs red mill 1:1 gf flour for the quick oats. I used PB for the oil, I added 2 extra tbsp cocoa powder. They turned out fudgey and delicious!! They were super super thin (didn’t rise at all) so I may try a smaller brownie pan next time around as I’d prefer they not be so crazy thin. Overall very pleased with these!! Thanks!!
These were better than expected. However, I found them incredibly sweet. Would make again with much less honey.
The absolute best brownie recipe!! I added some mashed banana and flax seed 🙂
I tried your recipe… it was very good. the15 oz of drained black beans does not come out to be 250g. More like 375. The mixture came out to be thiick.
hi sorry i’ve never left a review before. just returning to this recipe for the first time in a while but every time i’ve made these everyone has always loved them. vegans and non vegans alike. thank yoU!