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 make these on rotation for my kids lunch boxes.
They love them and give them a nice fibre hit !
Thank you!
I love black beans in most every form… so finding this DECADENT black bean brownie recipe made me so happy!
I used the food processor as recommended. The batter was a great consistency and spread easily in the pan. Baked for 16 minutes, rotating the pan every 4 minutes (because of my old oven).
The brownies came out just as advertised, fudge, chewy and without a telltale sign of black beans. Definitely a WINNER.
I’m a chocolate lover and need my daily sweet treat. I was trying to find something I could feel less guilty about having and tried these. Amazingly tasty! Make at least a double batch because they go fast!
Can these be made ahead of time and kept in the fridge for a few days? I’m baking for a large party and hope to have the desserts made on a Thursday with the party on Saturday. How should they be stored if they will keep?
Thanks!
These are even better refrigerated!
If I freeze these in single servings, would they maintain their texture?
Simple and delicious!
Absolutely delicious. I added chopped walnuts to mine instead of the chocolate chips
All I had in my pantry was a 15 ounce can of Ortega black bean with diced jalapeño so I went for it. I did two shakes of cinnamon also. This was over the top fantastic and I would not trade off the jalapeño black beans for anything they were great. That little bit of heat wow. I did 2/3 of the chips and really they were sweet and wonderful.
So surprised by how tasty these are. I omitted the chocolate chips and just sprinkled peanut butter chips on top. I also made them using a mini muffin tray and baked them for slightly less time than the instructions say!
Totally agree with all the 5 star ratings. These are truly amazing. I used all maple syrup and otherwise followed the recipe. They are delicious! Next I will try to switch out the coconut oil for peanut butter as some people have suggested. Why would I ever use wheat flour in brownies again. Thank you