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 have recently started my health journey due to a diagnosis of high cholesterol… I LOVE food and sweets and was so skeptical about these brownies (I’m not a big bean lover), but they absolutely exceeded every expectation I had by miles!! So fudgy, rich, and decadent… I substituted the quick oats for rolled oats and they were wonderful! Will definitely be making these again 🙂
I was desperate for brownies and had just cooked a pot of black beans. I didn’t have all the ingredients for the recipe so I substituted rolled oats for the quick cook oats, and bakers chocolate for the cocoa powder.
I reduced the oil amount sightly to offset the extra fat content in the chocolate and I pulsed the oats a good deal before adding other ingredients.
Oh, and I baked them in a 9″ round cake pan because that was the closest I had to an 8″x8″ 😆
Even with the substitutions, these were amazing! I’ll definitely make them again with all the right ingredients!
We are trying the Mediterranean “diet” but I needed a healthy dessert. Found these in my search and I’ve already made them twice. Delicious the first time but even better the second time because I had a new 8 x 8 pan and followed directions more closely. I have a huge aversion to black beans and can’t believe I love these brownies so much but you can NOT tell. I am a huge sweets person and can admit that these are even tastier than a regular brownie. Fudgy goodness. Made with honey and maple syrup the first time (no stevia), and made with maple syrup and date syrup (no stevia) the second time…with avocado oil as my Oil. Thank you for the great recipe and I will be trying others for sure!
These taste great but mine didn’t firm up after 2 hours. More like a brownie batter. I just use a spoon.
It’s been years since I tried a black bean brownie, and I’m so glad I picked this one!! I was worried when the oatmeal didn’t visibly break down in the food processor, but it tasted great! Writing it down and sharing it with friends!
This was fantastic! Thank you, even our kids loved it 😻
Woa this is good!! I’ve tried black bean brownie recipies before and they were not great. This one was fantastic!! Tastes just like a fudgy brownie and even my 4 year old who hates beans (but helped me make these) loved them! Thank you!