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!)
These are amazing! I first made these YEARS ago and everyone loves them! I love that they are healthy but so delicious at the same time. Thank you for sharing!
I love black bean brownies so I’m excited to try this recipe! Just one question. I currently don’t have quick oats but I do have rolled and steel-cut oats. Would either of those work? I try not to have too many packages of similar products when I live alone. Thanks!
Just pulse rolled oats a few times in a food processor 🙂
Black Bean Brownie
Delish as always. I had to use Buckwheat flour, as I could not use oats of any kind. I was out of almond flour too. But the dish turned out yummy.
Literally eating one of these brownies at this moment. It’s so good I had to immediately get on line to let you know. I substituted applesauce for oil, and it worked perfectly. Since the applesauce was a little sweet, I omitted the stevia/extra maple syrup. Also went heavy on the chocolate chips. So the sweetness was just right too. Talk about healthy – low sugar, low fat, yet super decadent. I also used dutch cocoa powder which is richer than basic Hersheys, and always makes chocolate desserts even chocolatier. You’re a genius, Ms. Katie! (PS – try sticking them in the freezer and eating them cold!)
I took some risks, because I really wanted to make these black bean brownies in a way that’s more suited to me, ingredients wise. I didn’t have agave or maple syrup (I’ve never used either), so I used coconut sugar in the same quantity minus the additional sweetener, due to using carob powder instead of cacao (because carob is naturally sweeter). Lastly, I swapped the oil for apple sauce in the same quantity. I added 3 tablespoons of water (one at a time) and the mixture was the same consistency as in the video. After all that, they are still so delicious! Great texture especially after being in the fridge for a few hours. Now I want to make the blondies too!
These were delicious! My non bean loving husband even likes them! Rich flavor, not too sweet, fudgy texture. I used 60% bittersweet chips, coconut oil and added walnuts. I will definitely be making these again.
I got vastly different nutritional information when I plugged the recipe into Chronometer. Just a heads up to anyone counting calories. Mine were about 280 calories for 9 servings.
Oh. My. These have really hit the spot in a way I wasn’t expecting. I added a bit more cocoa powder and subbed the honey/maple for Stevia because it’s what I had to hand. My blender is subpar, and it didn’t matter. These taste incredible! Thank you for sharing this recipe, will be making these regularly and my kids won’t even know they’re eating healthy food, and I’ll feel like I can eat delicious sweet things on the regular as a part of my diet without breaking my diet. I cannot thank you enough.
Wow! These are delicious and I would never ever guess there are black beans in these brownies. My 7 year old loves them too!
I add nuts to to the top before baking. These are scrumptious!
I was super skeptical! WOW, these are yummy. 🙂
Used organic unrefined coconut sugar and Lily’s no sugar dark chocolate chip.