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!)
Theses are really good. I was not sure how i felt about them but everyone else said “um, these are really good”. Of course everyone was suprised when i told them what was in them. I am making them again tonight because i need a chocolate fix.
I made these last night and holy moly are they delicious! Thank you 🙂 I’ve been looking for a healthy brownie recipe that actually tasted good. I made it a little healthier by using sugar free chocolate chips 🙂 but again, thank you! This was amazing
Katie! Love the recipe of the black bean brownies! Kids loved them as well! Next stop? The GF and her daughter…the real test! 🙂 I hope you don’t mind, but linked to them on my website! 🙂
good luck and look forward to more!
Vince
I used honey and substituted honey for stevia and omitted the choc chips. I made them for my college age son who is not eating sugar. He loved them! :0)
Hello, I am just wondering if I could substitue black bean flour for the canned black beans.
Just made these and they came out awesome! I used quinoa flakes instead of quick oats as my son is allergic to oats and they came out fantastic. Thanks again!
Love these; they’re in the oven now.
I have made them about 7 times, however, and every time my cook time is more like 40-50 mins instead of 15-18. I follow the recipe exactly. 8×8 pan, 350*. in terms of option ingredients, I use veg oil, maple syrup, dutch cocoa, stevia, and blender instead of food processor. I do put chocolate chips on top. I drain the beans and don’t add excess liquid. I have not made them at high altitude or in a particularly humid location.
Anyone else have this problem? I don’t especially mind the extra time, but I am curious as to why it takes me so much longer than the recipe directs.
I had to bake mine about 30 minutes.
You can substitute the oats for quinoa flakes–the brownies are a bit fudgy but definitely a good alternative if you can’t find certified gluten-free oats :]
Absolutely loooove this recipe :]
Super good! I made these tonight and my BF had no idea that there were beans in it until I told him! He noticed there was something different with the texture, but thought it was just bc they were flourless. We are both excited about this new addition to my recipe box…a good healthy alternative to regular brownies. They are really fudgey – I like them cold out of the fridge! Thanks for the recipe
Bow down to you!!! I’ve made these twice this week and everyone who’s tried them can’t stop talking about them. They’re better than any brownies I’ve ever had… EVER! Thanks so much for this fabulous, healthy brownie recipe!
Just made these! I didn’t have oatmeal but used a little less than half cup of oat flour. I used agave (1/2 and no Stevia), coconut oil, and added an extra T of cocoa. The whole family loved them. I asked them to guess what the secret ingredient was and my 7 year old said, “love!”
AMAZING brownies!! I didn’t feel guilty giving one to my toddler. And nope…you’d never know that these have black beans as a main ingredient, have NO flour, NO eggs and just a little bit of sugar! After my husband commented how good they were, I told him the ingredients. 🙂 Now this is my go-to brownie recipe. Thank you!
This will be the site that gets me fat. i want to bake everything on here then eat it then bake it again then eat it……..
I didn’t have black beans so I made these with Pinto beans and they turned out great (although I’ve never had the black bean version so I don’t know how they were supposed to taste). I’ve tried a few of your recipes and I’ve enjoyed all of them but this is the first one my kids will eat. I think it is all the choc chips. They make it a bit too much sugar for me but I’m willing to compromise for something they eat too.
Hi Katie, Just wanna say that I just made a batch of these but I didn’t use chocolate chips and and used salt-free canned lentils instead of black beans. I have to say they are so moist that they stick to the fingers and spoon. In a fantastic way! I am never baking another type of brownie. This is it!
I’ve had variations of these brownies before and they are delicious. I love giving my patients a somewhat “healthy” treat recipe. Great source of fiber and protein!