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!)
It’s delicious! I used less sweetener since our family is trying to consume less sugar, but the brownies still taste heavenly. My 3-year-old loved them and kept asking for more. And honestly, so did I!
OMGGGGGGGG. FINALLY. THESE ARE AMAZING. TEN STARS
I drizzled peanut butter on top. They are fantastic!
My favourite treat! I add a 1/2 – 1 tsp of cinnamon, 2-4 Tbsp of dark rum and a handful of chopped pecans. They are heavenly and everyone raves about these.
I don’t usually like brownies but I thought I’d give this a try because someone said Katie’s recipe for them was pefect. And they were not wrong! Genuinely the best brownies I’ve ever had. Next time I’ll substitute the 2 tbsp sugar with monkfruit and I’ll add less chocolate chips to decrease the amount of sugar, but wow! These taste even better than regular brownies!
These are soooooooo good!!
Oh my goodness!!! Finally an amazing black bean brownie! I baked this yesterday and wow! It tastes so fudgey and decadent, but you know that it doesn’t contain butter and tons of sugar, just what I needed.
I recommend doubling the cacao powder if you want them more chocolatey, which I did, and I also cut out the extra 2 TBSP os sweetener as I had run out of honey and sugar after measuring the 75g.
It tastes amazing and so much better after it cools, when it’s warm you taste less sweetness.
Highly recommend and my 6-year old daughter approved! will make again.
Thank you for the delicious recipe!
Thank you for trying them 🙂
Can you use regular rolled oats if you don’t have the quick oats?
You can. Just pulse them a few times in the blender first so you do not end up with large pieces of oat in your finished brownies.
What a delicious treat! I went less on sweeteners and put gluten free flour (same weight as oats) and also used ground almonds instead of flour and both times it was delicious: a bit firmer with flour but softer with almonds. Definitely will be making again. The fact that it can be gluten and egg free is a win for us! Thank you so much for the recipe, Katie.
Okay, skeptical to say the least but these were amazing! definitely adding to my baking rotation.