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 just made these for the first time. Wow, they are better than some of the best unhealthy brownies I have eaten. I made them in my Vitamix, but it was difficult to get the batter out easily, but it did blend it very smooth. Next time, I will try my food processor. I also used EVOO instead of vegetable oil and next time will add some nuts. It’s so hard to believe these are healthy. Try them, you will be hooked!
Okay, Ill admit I do tend to be very skeptical about “healthy baking” recipes, and was especially skeptical when trying this recipe.
Fortunately, I was proven wrong!
Now, is this the most moist, fudgy, decadent, knock your socks off brownie that you’ve ever had?
No. But it certainly hits the spot! It is really nice and is surprisingly fudgy and sweet! I would definitely recommend giving this recipe a go if youre looking for a healthier spin on a brownie recipe. They make for a really fun and nice snack.
Excellent! Made first time and shared with 5 people who had no idea they weren’t full badness real brownies. Hubby wants them in the fridge alllll the time. (we’re both diabetic) I’ve also since made variations with shredded coconut, pecans, peanut butter swirl. I’ve used sugar free pancake syrup, honey and agave. All are good. Love love love this recipe!
I am absolutely blown away by these! They might just dethrone regular brownies on my dessert roster. You really can’t taste the beans, just pure, decadent bliss. I’ll be making these very often!
Ohhhh wow! These are amazing. We used gluten free rolled oats didn’t have vanilla on hand, and did the option for extra maple syrup. Everything else was the same. We also put the mix into these cute fall shape silicon mats and they were sooo great!!! I put them in for 18minutes and let them sit for 10 and they firm up very well. I think I could have let them sit a bit longer…. but chocolate time. Haha gonna make these again and again and again, for sure!!! Thanks!
I’ve made these twice and wow, the second time I nailed them. They are so delicious! The first time I didn’t bake them long enough. This time I kept them in for the full 18 mins and they were awesome. Next time I might even do 19 mins. Do not taste healthy at all! Definitely cured my chocolate craving.
This is my go to brownie recipe but this time I didn’t have any chocolate chips on hand. I increased cocoa powder to 3 tbsp and added a couple spoons of peanut butter. Still completely awesome!
SO delish! I def added too many choc chips (hard to believe that’s actually possible) which wasn’t necessary. I might try making them with oat flour next time so maybe they’d be more smooth (. Again, not necessary. These are great and my teens LOVE them!