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!)
Seen various black bean brownie recipes over the last while, and finally decided to make them this morning.. your recipe is fabulous! Thanks for sharing!!
I wanted a tasty treat for dessert and gave these a try. I didn’t have all the ingredients on hand so I made a few subs: refried black beans with jalapenos, earth balance in the tub (omitted the salt since this is salted), oat bran instead of quick oats. I mixed ALL the ingredients in a bowl. I think they taste great. Like chocolate cake. I love beans but can’t taste them in this recipe. The oats are more noticeable in taste and visually on the brownie surface. The texture is just a bit firmer than cake but maybe by morning they’ll be more brownie like. Next I’m ll try dubbing the oats and adding a little more cocoa powder. Goodrecipe though and very forgiving.
Ie
I just made these tonight, and YUMM!!!! I am so excited about it I can’t take it! Thanks for the recipe!! 🙂 I used rolled oats in place of quick oats..just grounded them up a little bit and worked perfectly!
I finally made these and absolutely love them. They are delicious and super easy to make- THANK YOU!
Hello! I had made black bean brownies on one other occasion and they were disgusting. DISGUSTING. For some reason, however, I decided to give these a try and I am so glad I did! These are so chocolatey and moist. AMAZING. I don’t have a food processor, but I have a ninja blender, and everything still worked out well.
However I have one problem with these. Mine weren’t very fluffy. They were very thin. I like my brownies a bit poofier, if that makes sense. Has anyone experimented and achieved such great heights? 😉 Puns…
I made these tonight. Chocolate-covered-Katie, you are the best! These are amazing! I can’t wait to feed t them to my small group… Gluten-free score!
Just discovered your blog while searching for recipes for black bean brownies. I will be a return searcher to this page!
My father in law is gluten free and I’m always looking for good recipe ideas for him–my first guess is that these are gluten free–do you know if there is anything I’m missing about this that would make it not gluten free?
Just be sure to use certified gf oats.
Hi,
I just made lima bean flour on a whim with my Vitamix 3600, now I don’t know what to do with it any ideas. Your brownies look delicious, could this flour be used in that recepi
henry
Sorry, I have never tried it so I really can’t say.
Hi from France !
I have just tried your recipe, and my family and I loved it !! Even my very picky boyfriend !
I am on my way to eat clean, so thank you very much for sharing thoses healthy treats !
I have a recipe I use for black bean brownies and I love them. Not too sweet, yet still moist. I like some of your variations that I think I’ll try.
Just made these and they are really good. Used the sugar instead of the stevia.
Is the nutrition info for 1/9th or for 1/12th of the recipe? You say the recipe makes 9-12 brownies but how did you calculate the calories per brownie? I’m assuming 1/9th can’t have only 115 kcal.
My new favourite recipe! Made these twice in the last week.. YUM YUM 🙂
Hi Katie!
I’m over a year late making this recipe but these brownies deserve all the compliments they can get! I used 1/3 cup agave plus 2 tbs brown sugar, coconut oil, as well as the full amount of chocolate chips (because when you have a choice between more or less chocolate, the decision pretty much makes itself), and they were a huge hit. My boyfriend ate a quarter of the whole thing in about 10 seconds (actually, “inhaled” would be a more accurate description), and when I told him they were made with black beans his exact words were: “wow… amazing… wow… I can’t believe it… amazing… wow… can I have more?”
They’re awesome, Katie, thanks! 🙂
These are literally SOOOO GOOD!!!! Omg, my fiance and I made these and couldn’t believe how much they actually tasted like normal, fattening brownies!! Even the raw dough tasted just like regular brownie dough!! SO GOOD!
GREAT JOB!!!!!!
Thanks for this recipe, Katie! You’re right, all four of the four people who tried them went insane and asked me to forward your recipe. No one had any idea it was black beans and oatmeal. I also made the baked oatmeal and tossed in some sunflower seed and dried cranberries. Oh Yum! I’m your new fan. Kathleen