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 notice you always use canned beans in your recipes. Would fresh made beans work just as well or is there something in the canned beans that makes them work best?
I would think that cooked, fresh beans would work just fine. I’ve just never tried it.
Thanks so much for the recipe! It was my first “healthy” recipe and it turned out great 🙂
http://creativelyclassy.blogspot.com/2013/07/black-bean-brownie-recipe-review.html
I just tried this recipe. They’re moist & fudgy tasting. These taste different from my usual brownies, but not enough that I won’t be making them again. I had to use reg oats b/c I was out of quick oats. I, also, used honey instead of Agave. It’s nice to have a somewhat healthy snack:)
My family loved these!
So just made my own version of this recipe. Didn’t have choco chips so i added extra cocoa and also a swirl of peanut butter on top! Amazing!
I make these for my family ALL THE TIME. Everyone LOVES them. I’ve made them for my class, for my friends, for parties…you name it. I have not met a single person that didn’t absolutely love it. So glad to have found this recipe!
Made these yesterday. I was skeptical at first since I tasted the batter, and it tasted like beans. The finished, baked product is pretty good. The people I have shared with have no clue it is gluten free and made with beans. I opted for no sugar/stevia and extra maple. They turned out more fudge-y than brownie-like, but still very good. Next time I might try baking a couple minutes longer.
Oh my! These are amazing!! And they’re so easy and fast to make you could make them any day… Haha! I tried the recipe as written the first time (It’s too good), but then I also experimented with adding goji berries and almond butter (instead of some of the coconut oil), and I also added a few drops of stevia with chocolate taste. This also turned out heavenly 😀
These black bean brownies were very good. I highly recommend them.
I made these today. Fortunately my small food processor was sufficient; batter was a little thicker than a brownie mix. I’ve had one so far and they are less sweet than regular brownies. They are a little bitter sweet (could be the chips) and are denser than a “cake like” brownie box mix.
I used old fashioned oats instead of quick because it’s what I had. I used Hershey Special Dark cocoa powder and 2 types of chips (mini semi-sweet and 60% cacao bitter sweet–half of each) and between 1/3 add 1/2 cup of maple syrup (no sugar). I also used 1/8 tsp salt instead of 1/4.
I also did my own nutrition calculation (the one on this site is missing sodium and sugar). My calories came out significantly higher (161 for 1/12th batch).
AS MADE BATCH 1/12th
Calories 1940 161.7
Fat 91.5 7.6
Sodium 1810 150.8
Carb 266.5 22.2
Fiber 29 2.4
Sugar 137 11.4
Protein 41 3.4
Katie,
These were awesome! I too have been skeptical of black bean brownie recipes in the past. I added some walnuts and they are delish! :o)
Sarah
Katie,
These are awesome! There are no other words to describe what you have done here.
I did a blog post to brag about your awesome recipe. However I did use a few more chocolate chips. 🙂 Couldn’t help myself.
http://imlearningthings.org/2013/07/08/project-self-black-bean-brownies/
I wanted to let you know I tried these today and substituted the oil with peanut butter like you suggested and they came out amazing! The best black bean brownies ever!
Thanks so much!!!
i made these today and oh my goodness it was so hard not to eat the whole pan by myself!! im pretty sure i ate at least a 1/4 of them before i decided to stop and save some for my family, this recipe is brilliant, thanks so much katie 🙂
I love these brownies, they are my go to recipe now! I was curious though. Do you keep them in the fridge if you are going to serve the next day?
Thanks Katie!
Shannon
You should store them in the refrigerator because the beans are perishable. If you don’t like them cold you can always reheat. They’re really good warmed up!
I keep forgetting to comment, but I made these few weeks ago and they turned out great! I definitely agree about the chocolate chips not being optional. They really added to the texture and I doubt they would’ve been as good without them.