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!)
First, I want to say that I’ve made this recipe several times, and will likely make it several more. However, the first time I made these, to me they tasted like baking soda (I believe I used Bob’s Red Mill). They were still good, but I wouldn’t have brought to a party to share. Since then, I’ve made this recipe successfully using 1/4 tsp of baking soda. I do like to add more cocoa powder and a little coffee to give them a bit more depth. I’ve also tried cutting back on the fat and sugar and adding banana. I’ve even omitted the chocolate chips and just added more cocoa powder, sugar, and oil. All Yum! Still full of fiber and protein from the beans. Thanks, Katie!
these are EXCELLENT!
I tried these! I adjusted the recipe towards what i had in the pantry, but it was pretty close.
The dough was great! Did not expect it to have a brownie flavor, but it did 🙂
I am on WW, my recipe came to 5 points a brownie, but they are a satisfying serving size and i mixed half a serving with fro yo and it was amazing 🙂
I was looking for a black bean brownies recipe and I came accross your site. I have been making the brownies twice a week and they are amazing! I also tried the blondies which turned out very nice too. I look forward to trying out other recipes. It’s very helpful having the WW points too. Regards, Ambrene
I just made these with red kidney beans and honey because I didn’t have black beans or maple syrup. They came out delicious! Very fudgy taste and they totally satisfied my chocolate craving and I only used 3 WW points! They were a bit mushy, so I probably could have cooked them for at least another 5 minutes. Thanks!!
I had to make these brownies with a blender. Without the food processor, I had trouble getting the mixture smooth so I added 1 large egg. Although VERY rich, they were ridiculously amazing. P.S. I substituted unsweetened dark chocolate cocoa powder, honey, sweet n low, and semi-sweet morales.
Happened upon this recipe while looking for something heathy to bake. I’m so glad I did! These are delicious! I substituted rolled oats and added walnuts. Yum! Thanks so much for sharing. You have yourself a new fan. Can’t wait to try your other recipes.
Thanks for the amazing recipe! I used 1/2 cup of pure maple syrup instead of sweeteners and used carob powder and carob chips. I also made them in my kitchen aid blender and used coconut oil in the recipe as well as to grease the pan. These brownies were the best ever!! Fudge-y and delicious!! Next time I’m going to double the batch.
Katie, you are a genius and I love your recipes! I have made this a few times and it’s a winner. Best black bean brownies hands down. Thank you!
I made these tonight. They were great! I didn’t measure the chocolate chips… probably used more than the prescribed amount and also used 1/2 cup of maple syrup instead of sugar. The only issue I had was they didn’t seem to set up and took an extra 10 minutes at least… eventually I just turned off the oven and let them hang out for a while. Regardless, they were fudgy and my boyfriend just said “you made these out of beans?” and he’s a hard sell. Thanks for the great bean recipe!
Hi there,
I calculated the calories for the brownies (9 servings) and I got 203 calories per serving (153 for 12 servings). I am confused about the grams measurement. 4 oz (1/2 cup) is about 113 grams. So, if I need 1.5 cups, wouldn’t it be 282 grams?
I made these today and they are delicious! I used agave and coconut oil. I omitted the extra sugar and added the chocolate chips to the food processor and they were great! Thanks for the delicious recipe!
Just made these today. Amazing! I subbed peanut butter for oil, granola for oats, and walnuts for chocolate chips. Everything came out nice and fudgey and holds together well. I baked them for about ten minutes longer than recommended. I did the blind taste test on my girlfriend and she loved them and never guessed they were made with beans!
I just made these left them to cool and tried one, they are amazing. I can’t believe they are flourless and clean! They taste just like the real thing!!! I still can’t believe it.
I have Quaker old fashioned oats, how do I modify for that?
Also, can I replace the 1/4 cup oil with applesauce?
Thanks for sharing this recipe! I spent a lot of time looking for a recipe that would satisfy my sweet tooth but could still be made with ingredients I had on hand – and I found it here! First time baking w/ black beans was today. I was pleasantly surprised with how easily this came together! I found the batter to be sweet enough for my taste even without the chocolate chips…don’t worry though I added them anyway =) I skipped the sugar/stevia and used 1/2 C agave. I will play around next time to try and cut back on calories a bit more. I want to try making these with 1T of coffee or espresso too, has anyone done that yet?