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!)
If I wanted to make these THM friendly by omitting the agave or honey, how would you propose I do that? Use Xylitol or Truvia and add some water??? Please help! I would really like to keep the moistness of the brownies. Thanks!
These are my daughter’s favorite brownies. They are very moist and stay fresh for days. Thanks for sharing the recipe.
I made these yesterday and then had to leave for work. When I returned, half the pan was empty, and my husband was saying how good the brownies were. That’s when I told him they are made with black beans. We can’t stop eating them!
These were great, only thing is they were really gooey. I followed instructions to the letter. Are they meant to be gooey or dry like traditional brownies?
these are my favorite brownies! last time i made them i frosted them with sugar free cookie dough dip and then sprinkled chocolate chips on top and it was PERFECT!
These were VERY good! A little too fudgey ( can’t believe I said that!) but I think with a bit more oats they’d be perfect! And honestly, I wouldn’t ever know the difference! ( and I make a lot of brownies!) A+ in my opinion!
Hey there
I am wondering how exactly should I be storing these?
Can you freeze them? Do they need to be refridgerated?
I was thinking about giving some as xmas gifts but unsure if they will keep
Thanks
Yes to fridge after a day, just for best freshness. I’m not sure about freezing.
I AM NOT KIDDING… THESE ARE THE BEST BROWNIES I HAVE EVER EATEN(INCLUDING REGULAR FROM SCRATCH, BOX, BAKERY ETC.) ALSO, SO EASY TO MAKE..I MADE THEM FOR MY 80 YEAR OLD SWEET LOVING DAD, 18 YEAR OLD DAUGHTER AND MY HUSBAND. I DID NOT TELL THEM THEY WERE MADE FROM BLACK BEANS!! THEY DEVOURED THEM! I STILL HAVE NOT TOLD MY DAD AND HE WANTS MORE!! THANKS KATIE..EVERY RECIPE ON THIS SITE IS DELICIOUS!!! YOU DEF DO NOT FAIL!!!
Aw thanks, Carol!
Hey, above recipe is nutrition info is made using 9 or 12 brownies?:)
love,love black bean brownies….:)
My roommate just made me a batch of these, and I could cry from happiness. I’m big on counting macros, and iifym, and these easily fit my macros and taste like the real thing. Thank you for making my life a little sweeter, lol.
Hello!
i Just made these…they were sooooo good! Really tasty hot and When completely cooled. My son loved it and so did others, no one could taste the black beans and were amazed! Thank you so much for the recipe. The Only difference I did was used almond oil,no added stevia. I used organic products and vanilla bean paste.
Many thanks again
Hi!
My children, husband and I absolutely LOVE these (and the blondies). I just made (yet another) batch today and substituted the oil with almond butter, and I added about 3 table spoons of apple sauce. That made them super, super gooey. I also left them in the oven a bit too short (patience is not one of my virtues), and they were delicious. Thank you so much for posting all these amazing recipes! I’ve never enjoyed vegan baking much – the things always turn out too doughy I find, and have only been making raw deserts, but through your website I’ve discovered the joys of baking again! Thank you!!!
I just tried these, made quite a few changes though. mine are less healthy used artificial flavours, white sugar and no oats (instead I used 35 grams wholegrain wheat and 40 grams of corn starch). also my brownies don´t include chocolate chips. I used 50 grams of melted chocolate instead. added waaay more cocoa powder, too. your recipe got me started on making vegan bean-brownies. you´ve helped me a lot, thank you so much! Love from Germany, Jo
Can a Vitamix be used to make the batter instead of a food processor?
I want to thank you for this great recipe. It is an amazing healthy energy pick-up snack. These brownies are so easy to make! I made them today again and this time I didn’t even put chocolate chips in them and substituted sugar for a regular cheap sweetener… My kids, little picky eaters, kept asking to lick the spoon and called it “chocolate” even before I baked them. This time I made them thicker and they turned out even more tender and have some “lava” going on inside… Yummy!