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!)
Holy moly! I’m the one who made these, and I almost don’t believe that the main ingredient is black beans! These are incredible! I used 40g of rolled oats because I didn’t have quick oats, and 1/4c of melted butter because my only other option on hand was olive oil and I wasn’t sure how that would taste.
Used chickpeas instead of black beans- no difference in taste! Perhaps slightly lighter brown in colour. This is exciting news because it’s dificult to find black beans in my area.
Btw I always use dark brown sugar instead of honey for a vegan option. Plus, it adds to the fudgy taste.
Do these freeze well?
I tried these but the syrup was too expensive for me so I subbed sugar. The batter came out way too thick possibly in part because I didn’t use syrup, so I had to add a lot of liquid to get it to pour, but I think I still would have had to even with the syrup.
Would recommend blending the oats into a fine powder before everything else so it doesn’t come out as grainy. Overall the flavor was good but the consistency was hard to get down.
I have tried other black bean brownie recipes and I think this recipe is the best. I was pleasantly surprised to find these a little more cakey – usually the recipes I’ve tried have been much more like fudge. You definitely cannot tell there are black beans in this recipe! I was a little short on the maple syrup so I added brown sugar instead of regular sugar. I also added a mix of dark and milk chocolate. Very satisfying brownie!
I have made these brownies so many times as per the recipe and it comes out amazing! I gave it to my stepsons and they didnt know it was a healthy brownie. It tastes like a really good brownie. I have added a scoop of whey protein lately to add more protein for our family lately. And I sometimes use only ⅓c of maple syrup and no added sweetner and it’s still good. It’s even good with a little less than ⅓c maple syrup. Thank you for this recipe! It is a must-try! I made a batch yesterday that my husband and daughter finished completely and just made another batch now. It’s a no guilt treat and has been the only thing we indulge in.
Vegetable oil is poison…ll
This recipe is INSANE – SO GOOD. I added peanut butter at the bottom of the tray bc I didn’t have chocolate chips and figured it would need something else. It was beyond good. I see myself needing a lot more black beans on hand in case I have a craving for these!!