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!)
Hi from me in Australia 🙂
Maree
I have made this recipe numerous times in the past and never told anyone that it was black bean based until after they ate it.
My dad was just bragging today about a brownie recipe at the Neiber made using brownie mix from a box and black beans. I basically said halt and I don’t wanna hear about it anymore because I have the bestest recipe ever for you. I’m going to make him a batch either later today or tomorrow.
I love these brownies! They are gooey and yummy and soooo much healthier than a box or ‘from scratch’
Love them! Toddler approved.
They’re so easy and delicious I’m making them again. We used the full amount of maple syrup and coconut sugar. I’ve made them plain both times. I plan on experimenting with pecans next time.
So good! Cannot really taste the beans, fudgy texture, big hit at the office!
I used all coconut oil, sugar instead of stevia (just really dislike the taste of stevia) and for the chocolate chips I used 2/3 cups and mixed 50% milk choc and 50% dark chocolate, baked for 18 mins in my electric oven. Will be making these again for sure!
Can I use cacao powder instead? It’s all I have. If so, do I need to adjust some of the other ingredients?
You can!
Ridiculously good!!
I used agave syrup entirely (also instead of stevia).
I accidentally FORGOT to add the black beans…. hahahahahahah
…..Didn’t understand why the quantity looked so small compared to the size of the baking tray.
Luckily I noticed before putting it in the oven. Unfortunately I had to mix the entire mixture including the chocolate chips. But it came out excellent. Next time the chocolate chips will go on top.
Can you use dairy-free chocolate chips so the recipe is both dairy and gluten free?