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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
I was hesitant to make these but OMG. I seriously think they might be better than actual brownies.
Very good
These are honest-to-goodness the best brownies I’ve ever made. They are so, so, so deliciously fudgy.
I don’t have a food processor or a blender, so I used a 1-cup capacity chopper I got for Christmas to first blend up the dry ingredients. Then, I sifted the blended oats into a bowl with a fine sieve, and began blending the black beans in the chopper. I used Truvia brown sugar alternative instead of a liquid sweetener, so knew it would need a little moisture, and used the opportunity to add 60mL non-fat milk to get the beans to blend a little easier.
It took a few tries, and multiple batches, going through a 1-cup chopper, but eventually everything was fairly smooth and homogenous.
I baked the brownies at 350 for 18 minutes, then cooled on the counter for about 20 minutes, and finally popped them in the fridge overnight. The next morning, they held together beautifully. My picky 7-year old would have never guessed there were beans in the brownies & I’ve been happily chowing down on the fudgiest, most delicious brownies I’ve ever had for breakfast.
Seriously. They are SO GOOD. They hold up against any fudgy brownie made with all the ingredients that your conscious tells you is “bad”.
This is the only BB brownie recipe! I added a bit of cold brew to the batter to amp the chocolate flavour and will process the oats first next time to smooth them out. Great recipe!!
This is the only BB brownie recipe you will ever need! I added a bit of cold brew to the batter to amp the chocolate flavour. Great recipe!!
I’ve made these brownies dozens of times over the years. They always turn out good! It’s my go-to plant-based sweet treat.