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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Katie, the black bean brownie recipe is the best gluten free dessert recipe I’ve tried so far. I used dark chocolate chips, old fashioned oats and a blender because that’s what I have. They are rich, tasty and the consistency is perfect. Thank you. I’ll be making these again.
O M G. I just made these, and almost ate all of the batter. These are insanely delicious!!! Thank you so much for a great recipe!!! Keep ’em coming
So I made these last night and have to say I am impressed! I omitted the sweetener packets and used just over 1/3 cup Agave nectar. Used coconut oil and not veg. I folded in the 1/2 cup choc chips and used mini’s and sprinkled a few on top before baking. Served with a scoop of light cool whip,Hubby wanted to eat the entire pan!
These are solo yummy! Thanks! I’m going to make them with more chocolate chips next time, like you recommended. 🙂
Ever since my sister brought home a black bean brownie her friend had made, I’ve experimented with many different recipes, and this one is by far the best! They turn out more on the fudgey side- which is just how we like them – and I normally omit the sugar all together and just increase the liquid sweetener (I use agave) and slightly decrease the oil, and in addition to chocolate chips I like to add walnuts on top 🙂 . These are a family favorite (and as a bonus I don;t feel too bad about eating half the pan 😉 ) and I have plans to try substituting the oil for applesauce and I’ll let everyone know how they turn out 😀
Thank you so much for this recipe!
I made this today and was incredibly impressed by both the texture and taste! If I didn’t know black beans were in them, I probably wouldn’t have tasted them—since I did, I could detect a very slight beaniness, but it was subtle and reminded me of the way azuki beans taste (yum!). I also couldn’t taste the coconut oil!
I’m making this again this week, but I think this time I’ll decrease the amount of sugar. The first time I only had 1/3 cup of an agave and maple syrup blend and it was a little too sweet for me. I’m going to double the batch (I only have large baking pans, so my first batch was a little too thin) and probably only use 1/2 cup of sugar for it. The chocolate chips add a ton of sweetness already, in my opinion. Plus, I liked topping mine with vanilla ice cream. (:
Anyway, this is a repeat recipe for me! I love the moist fudginess of them—they’re actually better than a lot of “real” brownies I’ve had, with the added bonus of protein and iron!
Do you think you can substitute the oil for olive oil?
I guess… as long as you don’t mind the pronounced tasted of the oil.
just made these and they are super yummy ^_^. was just wondering- how many servings is the nutritional info based on?
Oh my God these are incredible. I’ve been baking off your website for a while (I’m a stress baker) but couldn’t go past wothut commenting on these. I used canneleni beans becau here is Australia I couldn’t find black beans easily, but it didn’t seem to matter. These are gooey, chocolatey deliciousness and only 3 ww propoints for a huge slice. Thank you!
Hi Katie! While these were AMAZING when I baked them, I noticed that they wouldn’t firm up at all, even after cooling! I even baked them an extra 10 minutes, but they still wouldn’t harden up. I had to result in putting them in the freezer overnight, which helped, but I still don’t see what I did wrong. Any ideas? I followed the recipe to a T…Anyways, thanks so much for the recipe and your help!
Hi Katie,
I have not sifted through the comments below, but I subbed applesauce for the oil which is what I typically do for recipes. It still came out great!
I just made these brownies and i subbed half the coconut oil for almond butter which is slightly less in calories..and they taste AMAZING I also used half agave and half honey because I only had a little agave left and also tasted great didnt even have a honey flavor and I used half cacao and half coco powder. These brownies taste like regular full fat brownies! I have the tick of approval off my friends too.
Thanks for such a great recipe I’ll be posting a photo on my instagram if you’d like to see a picture and I’ll make sure to give you the credit you deserve!
x Emma
I’d love to see the photo. Please do post! 🙂
I used rolled oats and ground them up before mixing them in. I also melted my chocolate chips before mixing them in. Turned out great!
These are awesome! It’s really hard to find canned black beans in Australia and impossible to find ones that aren’t salted. I ended up buying dried, soaking and cooking them to make this recipe. It was totally worth it. I also subbed the choc for sugar-free choc and the agave/honey for rice malt syrup and they were perfect. Keep these healthy dessert recipes coming Katie, I’m a huge fan of your work!
Hi Katie,
I tried these black bean brownies today and I totally loved them. Can’t taste the beans at all! These are very fudgey and yummy.
By the way, I tried your deep dish choc cookie with garbanzo beans but was surprised that they tasted bitter. Probably because I used baking soda instead of powder in the recipe. Now I want to try it again with baking powder.
Thank you for healthy brownie recipe!
I have made a cookie that requires chickpeas, raw honey, natural peanut butter, baking powder and chocolate chips, vanilla. Very good and low in carbs..perfect for those of us that work out hard but still want to enjoy something sweet and not mess up our progress. I can’t wait to try your black bean brownies. I will substitue the oil for the natural peanut butter and use the raw honey in the brownies. Thanks, Judy 🙂