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 made these today, and they were incredible!
These were easy to make when I had excess black beans for a healthy treat. They were delicious and so easy putting all ingredients into food processor. Thank you.
Hi, Katie! I made these brownies for the first time and my family loved them! I had to use the 1/2 cup of maple syrup since I couldn’t find my family’s stevia packets. I also tried adding a peanut butter swirl on top but it just sank into the batter.
Couple questions though. Is there any way to make the brownies a little less sweet? It might be my usage of syrup, but my brother found the brownies a bit overly sweet and my dad is pre-diabetic so he can’t have too many of these. From my understanding, the syrup is one of the major binding agents, so how can I tone down the sweetness while also making sure the brownie stays solid? Would subbing some of the oil and syrup for sweetened peanut butter like Skippy’s work?
Is there also a way to make the brownies a bit more cakey? They were a bit TOO fudgy for my brother’s liking (but that also might be because of my peanut butter addition). I was considering adding flour, eggs, and more baking powder, but do you have any recommendations for a novice baker like me?
I’m not the author, but when I make these I add an egg and it does help with the structure. (Half an egg, I guess, since I always double the recipe.)
I also use melted butter instead of coconut oil. Maybe you could try subbing in some peanut butter for part of the oil? Try half and half and see how it goes?
I’ve actually been making these for years, everybody always loves them!
So delicious.
I replaced oat flour with almond flour and protein powder
I did not add stevia nor sugar and did not replace this with maple syrup on my 2nd try because it was too sweet for me when I did
On my 3rd try, I added chocolate chips to only half the pan for the kids and my half had no chocolate chips it was still delicious and moist
On my 4th try I would like to add swirls of peanut butter.
Only thing I can’t figure out is how to blend my beans to a paste as my blender can’t seem to do it which leaves chunks of beans. Fine by me but I’d like to try a smooth batter.
Thanks for sharing this wonderful and so easy recipe.
I made these and they were the best brownies I have ever done! I did make adjustments…….. protien powder(good protein was my brand) instead of oat flower, I added 2 dates instead of the sugar. To the lady above who also has a blender I blended all the ingredients and then added some water to make it smooth(maybe 1 or 2 pieces of beans but not that much) They were so yummy and I will do them many times again