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 have made these with rolled oats and they were delectable. My husband loved them!
Thank you so much! I can’t wait to try this recipe!
OK, Brownies are in the oven! If they taste as good as the batter, they are going to be Amazing! I want you to know my tweeks, and than I will let you know how they turned out. It’s a snowy day and I felt like baking something sweet, so I used what I had in the house. I used old fashioned rolled oats, 1/2 cup of organic Agave Maple pancake syrup, I omitted the stevia since my kids don’t like the after taste. I used natural peanut butter instead of the coconut oil, but I did use the coconut oil to grease my baking pan. I only had mini chocolate chips and I added a handful of walnuts, because I just like nuts in my brownies. I can’t wait for them to be done and cooled so I can taste them!
OK, they’re done! I may not have waited long enough for them to cool, but they are yummy and my 20 year old son just went back for seconds! They don’t taste like I put peanut butter in them but they are definitely yummy.
Just wanted to let you know, I had to make a second batch in the same day because my two boys finished the first one immediately. The second batch I made with the coconut oil instead of the peanut butter…still yummy 🙂 Thanks for sharing the recipe!
I’ve never commented on a blog before but these brownies are so darn good I had to tell you – I LOVED them! I don’t know what kind of magic happens in the oven but these are the BEST brownies I’ve ever had. My dessert world has forever been changed.
I have made these twice and have received rave reviews from some very picky eaters! This last batch I threw in some dark chocolate chips, cinnamon, and ground ghost pepper powder, and sprinkled the top with sea salt for a Mexican Hot Chocolate themed brownie and the boyfriend loved it! We even had it for a pre-breakfast with our coffee this morning :-). I never comment on recipes, but I had to give credit where it’s due! These are genius!
came across this recipe yesterday and made these last night!! I had been so hesitant to make black bean brownies! Until I came across this recipe! took me a minute to get over the fact that I was eating black beans because it doesnt taste like them at all! My mind couldn’t comprehend what I was tasting versus what I knew I was eating!! lol great healthy alternative!! will be making again! 🙂
You would NEVER know these were made with black beans. Delicious!
First, I have to say a month or so I tried these brownies and was a little disappointed. I totally take back the first comment I made. I have made them a few times since then and realized that you absolutely must blend up the oats before adding in the other ingredients. If you don’t then the oats will be visible and it will have a slight black bean flavor. Secondly, I absolutely love these brownies as is. This recipe is a total go-to late night indulgence for me! Lastly, I tried them with the peanut butter in place of the coconut oil and they were super delicious! Love it! I’m thinking of swirling in some raspberry jam from my garden this summer! Thanks Katie! I’m a big fan, can’t wait for your cook book!
Hi i tried your brownies but it would be better if you had a pic showing the consistency of the brownie batter(before baking) because after putting all the ingredients,i have a very dry batter which made me skeptical on whether i should place it in the oven but nonetheless i still put it in my pyrex dish and bake it..and the brownie seemed to be very dry..whereas when i added soy milk to it, the runnier batter made the finished product more like a fudgy brownie consistency…
Hey Katie, thanks so much for this recipe! I actually ended up tweaking it just a bit, using protein powder and coconut flakes and they turned out wonderfully delicious! Love that I can eat a brownie and not feel quite so guilty about it! 🙂
OOOOHHHH I just made these and they are to die for!!! My picky kids even loved them. Be careful you might want to eat the whole pan! Thank you for this recipe!
These are soooo good!!! My kids ate them without question! Even my dad who never goes near anything “healthy” or good for him..he had no idea there was anything in it but chocolate. I am making these really soon, they didn’t last long here. We ate them too fast!!!!
Hi, I made these exactly as-is and they were delicious and well received by my dinner guests. They were soft and fudgey with a very good flavor. I used coconut oil and they did have a coconut flavor after cooked. I might try 1/2 vegetable or canola oil next time for less coconut taste.
I love recipes that use beans!!
I made these last night… AMAZING! I used agave as the sweetener and rolled oats with no problems. Also, we love coconut, so I added some shredded coconut as well and it was out of this world! Both my 13yo and 6yo asked for seconds!
I have made this recipe twice now. I adore it. I added some almond and its wonderful. Its adds a few extra calories but its worth it. A question. What is the lifetime of these brownies? Do I have to save them on the fridge?
Thanks
I just made my first batch of these yummy brownies. I used my vitamix instead of a food processor and they turned out perfect! My eight year old daughter and I this is best brownie recipe ever.