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 and they are fantastic. I wasn’t looking for a vegan recipe but this was thr first that appeared.
I didn’t have any oil so I added the apple sauce I had (substituted 1:1), which happened to be raspberry apple sauce. It turned out perfect with a hint of raspberry flavor. I wish the texture was not as grainy but I guess that’s the beans. But I definitely will be making these again!
Crystal – I discovered if you grind the oats first and then add the other ingredients you get rid of that weird, grainy texture. it’s not the beans – they are smooth – it’s the oats!
SOOO good and fudgy too. I can’t post a photo because I wasn’t quick enough and they are gone!!
These Black Bean Brownies are delicious!
THE best brownies ever. I use peanut butter instead of coconut oil and the flavor is so very good. Highly recommend this lovely recipe. My co-workers have asked me to make these many times.
LET ME SAY OMG!! Katie YOUVE DONE IT AGAIN!! THESE ARE THE VERY VERY BEST EVEN SHARED WITH NEIGHBORS ONE IS VEGAN ONE IS NOT NEITHER COULD TELL THE SECRET INGREDIENT !! I did however have to use my Vitamix as I didn’t like the bits from the black beans and oats ( I used Gluten free oats )worked great so I ground them up even more in the Vitamix it made mixture super creamy I also instead of the oil and added applesauce! These turned out FABUOUS!!!! I forgot to turn on the timer so I had to guess the baking time but they were perfect! I was a bit worried they wouldn’t rise but to my amazement the did but just a little and just enough Picture to follow I also made your sweet potato frosting with the vegan chocolate chips I love making this I use the food processor for this one the hot sweet potato melts the choc chips make for a delish creamy frosting!! Thanks, Katie for Making this so wonderful! can’t wait to double or even triple this brownie recipe for Christmas this was a trial run and a complete success!!
Katie,
I’ve been following you for years! I became a Vegan/plant based after a second breast cancer diagnosis. I just found out wheat, corn, and rice cause inflammation in my body, so this recipe is a relief! I’ve been going through all your flourless recipes and found this one! De-Lish! Thank you for all you do!
Amazing!!! So fudgey! So chocolately! I can’t wait to fool my family and friends!
Fudge and fantastic…. Used a vita mix blender which worked but hard to get out of the bottom of it. I will still make it again as a gluten-free friend went nuts over it!