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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Made the black bean brownies, these are the best bean brownies I have ever tried. Thanks!
Holy guacamole! This was the first recipe of Katie’s that I’ve tried. Followed the recipe exactly as is and can say that this is a keeper! My only complaint — 10 minutes wasn’t enough time to firm them up, mine were still gooey then, but that didn’t stop me from eating the delicious ooey, gooey, goodness. 🙂
Awesome recipe! The black beans go very well with the chocolate, who would have thought? My nephew’s eighth birthday party was yesterday, and I baked a pan of these brownies the day before, and everyone loved ’em!
I have made this recipe at least a dozen times and I LOVE them and people Love them to ….just don’t tell them its black beans until after 🙂
I have made these twice now, both times using 1/3 cup blackstrap molasses as the sweetener (which I worried would be really weird) and they have come out SO AMAZING. I cup them up into the 12 servings, wrap them each up in foil and store them in my freezer, and once fully frozen they taste like delicious gourmet fudge! Your recipes help remind me that I don’t have to deprive myself to be healthy. Awesome awesome recipe.
Wow! These were a hit with EVERYone! Thanks!
I made these brownies, and was very impressed. I just used the maple syrup. These brownies have more of an oatmeal-thickness taste/consistency that is good, but not as light as recipes using flour. However, they are still delicious. I do not follow a vegan diet, but am beginning to change some of my family’s eating habits in order to be preventative regarding health issues. Thank you for this recipe. I enjoyed it and will make it again.
Just made these tonight and I’m SO in love. We bought a Vitamix a few weeks ago and I was excited that I finally had a food processor strong enough to make the batter silky smooth.
These seriously taste better than any “regular” brownie that I’ve ever had…maybe it’s just because in the back of my mind I know I can go back for more without feeling guilty. 😉 But they’re just so deliciously fudge-y. Thanks for putting so much time into perfecting this recipe!!
Thank you so much for trying them! 🙂
I want to make a healthy version of Texas sheet cake for a party. Any suggestions? There are 2 cups of white sugar in the recipe…yikes! I thought you might have already revamped this chocolate dessert! Thanks for the great recipes. We make chocolate chip pie alot at our house and everyone loves it!
I’ve actually been experimenting with it for the last two months. It still needs more work, though. Hopefully soon!
I replaced the oil with 1/4 c creamy peanut butter, used 1/3 c white sugar and rolled oats, with an additional 3T of soy milk to thin out the batter, and the brownies came out perfect. You can definitely taste the peanut butter, but I consider that a bonus. Fudgy, gooey goodness that’s just melt-in-your-mouth addictive. Excellent recipe!
Made this last night and they were delicious! My husband ate half the pan and my coworkers all asked for the recipe today! Thanks for a great recipe!
Have you tried making these without the oats yet? I’m trying to make them for a Paleo friend….
Hi Katie i just want to thank you so much, all your recipies are so great! i love them. This one is my favorite . many thanks and greetings from Buenos Aires, Argentina 🙂
these are SOOOOOO good. my son loved them too! I added more chocolate and did maple syrup but added a 1/4 of brown sugar unpacked as they tasted too beany…
Hi Katie, I love your blog but haven’t had time to try too many things. Just made these & they’re amazing! I didn’t have a blender or food processor so mashed up the beans, which worked ok. Also used trader joe’s maple syrup/agave blend (1/2 cup), and substituted the oil for 1 serving (~5oz) trader joes fat free vanilla bean greek yogurt. Didn’t have a brownie pan, so used a muffin tin, baked for 20 min @350. Yum!!! Thanks for sharing! xo caroline
If it’s possible, could you put in the recipe that it needs to be refrigerated? My fiance and I didn’t realize it (though maybe I should have because of the beans, but that’s something I’m still keeping secret from him) and after a few days of sitting on the counter (covered, but still not in the fridge) it began to get white, fuzzy mold on it. And these were not brownies we wanted to throw out.
(That being said, they really are delicious and I’m so glad I found this recipe)!