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!)
Dear Katie,
I just made these for my family and I, we all absolutely loved them. Although, unlike me, they are not that concerned about healthy eating they still loved these – in fact they thought these tasted better than my mother’s recipe (which contains flour, sugar, butter etc.), so I highly commend you! I substituted the maple syrup/agave for xylitol and used jumbo oats but the result was superb!
Thanks for the recipe and I look forward to trying more recipes from your blog,
Caspar
I can’t wait to try these! I’m going to make them tonight!!!
I know this entry is from almost a year ago, but I just found it when I was searching for flourless recipes. I made them yesterday for a friend who has celiac disease, so I replaced the quick oats with riceflakes, and I put a lot more cocoa in it (it can never be chocolate-y enough for me!). My boyfriend was skeptic at first, but wasn’t anymore after he had the first bite – they were sooo delicious! And my friend with the celiac disease even asked for the recipe 🙂
Hi Katie! I just stumbled upon this blog and feel like I found a buried treasure! I made the black bean brownies today and they were FANTASTIC! I’m not a huge brownie fan, but these looked so interesting I couldn’t resist. I am now officially a HUGE brownie fan! YAY! These are the best brownies I ever had! I did some modifications: oat flour in place of quick oats and Sunbutter in place of the coconut oil. Right after I pulled them out of the oven I also topped mine with just a little bit of chopped 100% cacao pieces. Now that was pretty daring wasn’t it? ….hehehehe…. 😉 Well I certainly LOVE chocolate but am a health conscious athlete so I am so glad I found you! :-))
I have to say, these brownies are fantastic! This was the first time I’ve made anything like this and they were SO tasty! Certainly does not taste like black beans. Great recipe!
Hi. Thanks for the recipe! Can’t wait to try it out! I was wondering how important was it to have QUICK oats vs ordinary whole grain oats? I know quick oats are more processed so I’m not sure whether or not this will make a difference in baking. Thanks!
These brownies are great! You still get some starchy flavor from the beans, but if no one had told me they were made with beans, I may just mistake them for fishy brownies. Great GF alternative. I liked that they weren’t overly sweet too. I ate one with a small scoop of butter pecan ice cream… Perfection.
I just made these for the first time, and served them to a house full of late teens / early twenties boys, none of whom have the slightest interest in ever consuming anything that might in any way benefit them nutritionally. Not a single one suspected that anything fishy was afoot, and the tray was gone in minutes. Awesome recipe!
Have you ever tried adding in mint extract? Or mint chocolate chips? Do you think that would work okay?
It sounds good to me!
I’ve made these twice and they were a huge hit! Making them again for a BBQ this weekend! I used my chopper and it seems to work ok, In lieu of an actual food processor. I might try my hand mixer next time..
Why is honey not vegan? It comes from bees. I have never understood that.
I made these last night and I added 1 tsp cinnamon and used mini chocolate chips so they wouldn’t sink to the bottom of the brownie, and used dark chocolate cocoa powder. They were incredibly delicious, now I want to try your “blonde” brownie!
Hey Katie! I love your blog. I tried out the snicker doodle bars and they were fantastic so I gave these a try too! I replaced the oils with applesauce and I added a couple more table spoons of Cocoa and they are fudgey and delicious 🙂 had it with some home
Made ice cream. I took them out of the oven 20 mins ago and the brownies are already half gone! Oops :/
Keep up the awesome recipes!
Xoxo marissa
In answer to the question why honey isn’t vegan just google that question and you’ll see! Vegan’s don’t believe in exploitation of any animals and bees are animals! Read the first article for further understanding.
I have made simpler black bean brownies, so these seemed more labour intensive but still tasty. Also mine were in the oven for half an hour and still a knife was not coming out clean, not sure what’s up with that! Anyone else have issues with cooking time?
A+ VERY VERY GOOD The best yet. I plan to try your other recipes!