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!)
I made these today and they were my first ‘healthy’ dessert attempt. I was really nicely surprised at how moist and delicious they were. They were really well received by my family and friends. 🙂 Thanks for the recipe
I’ve made 3 batches of these brownies and my husband is picking up some more ingredients today because he wants me to make more! I’ve never made black bean brownies before so I can’t compare to other black bean recipes, but these are better than the other brownie recipes I’ve tried. My whole family loves these brownies!
I made your black bean brownies but substituted the chips for walnuts and put in a muffin pan… They were fantastic! My kids loved them!
Hi! I made these yesterday and they turned out very well. I used a 1/4 cup of cocoa. I used coconut oil and the brownies had a strong coconut flavor. Yum! Thanks
I just made a batch and they are very good. Thanks Katie
These are literally the best brownies I’ve ever had
Wow! I really can’t believe I ate black bean brownies and actually liked them! I ran out of cocoa so I put 1/2 of a block of semi sweet bakers chocolate. I also topped with swirls of creamy peanut butter. No one in family believed they weren’t awful for you! Great recipe, and super easy… thanks!
I just made these last night and they are awesome! But it just occurred to me that I don’t know how to store them. I left them on the counter overnight, but should they be in the fridge?
Thanks for the recipe!
Yes, fridge after a day is best.
Thanks!
Katie, you have hit another homerun for me. Love these little babies, keep posting the good stuff.
OK! So I added 1 small zucchini and blended it with the beans (so you couldn’t tell it was in there) and it made these perfect plus added veggies!
Oh! And I have made the original recipe SO many times. I like them best stored at room temperature!
These tasted awesome, but even 20 minutes in the oven was nowhere near long enough. They were still completely raw in the middle. 🙁 We will be eating them, as the flavor is very good, but I will bake them for MUCH longer next time.
I made these brownie’s last week and I substituted the quick oats for rolled oats, I mistakenly used 1/2 cup of coconut oil instead of 1/4 cup and they came out AMAZING! I tried another black bean brownie recipe in the past and although it wasn’t horrible the ingredients included bananas and the taste was very strong that left individuals asking me what was in them, I’m sticking to this recipe hands down moving forward. Also everyone who ate them said they tasted like coconut brownies and I’m sure that was a result of my misreading lol. I’ve been asked to make another batch which I will do today and I will ensure that I make them with the right amount of coconut oil this time and if they don’t come out tasting like coconut then I will keep in mind that if I want them to I can do 1/2 cup instead of 1/4 cup. I’m not much of a baker, but these brownies have me rethinking adding baking to repertoire…THANKS SO MUCH FOR SHARING!!
Love Love Love this recipe….although I did add about 1/3 can of organic pumpkin the first time I made them and I tend to like them better. Gives a more fudgy quality to the brownie! I will never make regular brownies again!
Katie,
I made these last night and they were some of THE MOST DELICIOUS brownies I have ever had! Thanks for this awesome healthy recipe. I can finally have sweets again and not feel completely guilty.
I made these and they were absolutely incredible! I doubled the cocoa powder (good old Hershey’s) to 4T. They were EXACTLY like I’d expect flourless brownies to be. Just incredibly delicious. We inhaled them. My kids love them. They’re great warm, they’re astounding at room temperature. I will never make any other brownies!!! I have tried a lot of brownie recipes and these are the best. Great job!!!
I am such an “anti-veggie” person. Have been my whole life. Most nights for dinner my Mom gave me Rice Krispies rather than argue with me to eat what she prepared. I truly want to try & eat better, been making small changes where I can – like my chocolate soy milk/oatmeal/flax seed smoothie for breakfast & a banana here & there. If I could just get SOMEONE else to make these & have me try just a regular “brownie” I would probably like them but the thought of black beans makes me cringe. I have no-one in the area who I could ask. So, would someone out there like to send me one in the mail?