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 just made these and wow!! they are absolutely amazing! 🙂 They came out so fudgy, rich and chocolaty, i would pick these over a regular brownie anyday! I topped them off with your Reese’s pieces frosting and they made such a perfect combo. I had to stop myself from eating the whole batch! Thank you so much for the recipe, i’m definitely making these again! 🙂
Used flax instead of oats, canned coconut milk instead of oil, honey was my only sweetener of choice, and added 2 tablespoons of peanut butter. Still turned out great! Probably a little different, but the batter was pretty good too. 😉
Thanks!
Can you add chopped pecans to this recipe? Has anyone tried this?
Sure!!
Dear Katie,
I just made this recipe. They are DELICIOUS!!! Even the uncooked batter absolutely delicious! I cant wait to try more of your recipes! Thank you again! Desiree
I introduced these to my family over the summer while looking for a lighter alternative to brownies, and these have become an absolute FAVORITE! We typically make a double batch, and even then it’s all we can do to not eat the entire pan before they set 🙂 This recipe is the easiest that I’ve come across so far and the results and spectacular. Thank you so much for all your amazing recipes! Well done!
Sorry — but yuck!
Just took mine out of the oven. My recipe is a little different but oh so good. Banana ice cream on top. Yum.
Today was my first time ever making and tasting black bean brownies. These are fantastic! I followed the recipe to a tee. I dropped a big tablespoon into a greased muffin tin and they came out perfect. I am so excited to have found a healthy brownie for my nightly snack.
Thanks for an amazing recipe can’t believe this but now that I have tried these I don’t think I will be making any others these are so chewy and yummy and HEALTHY
These are so delicious. I am not a fan of beans so I figured if black beans could taste good in a brownie then maybe I would be able to handle them in some other recipes. I love these brownies! I only had regular oats, so I just used a rolling pin on them to crush them a bit before adding to the batter and they worked just fine.
On my second batch I substituted natural PB for the oil and they still turned out like the first batch, but I don’t really notice much of a PB flavor in them (maybe PB chips sprinkled on top or in the batter would be better). Thanks so much for the recipe – it instantly became a favorite.
I just wanted you to know I used the rolled oats and they came out delicious!
I made these last night, and they’re amazing!!! My husband couldn’t tell that they had beans in them, and ate almost a third of the pan and was raving about them before I even told him.
OMG, I have just made these and they are absolutely divine! They are better than any other brownies I’ve ever tasted before – thank you so much for this recipe 🙂
I added 1/4 cup of peanut butter because my boyfriend and I agreed something was missing and turned out fantastic!! And adding both maple syrup and honey no sugar or artificial sweetener is definitely the way way to go. So yummy 😀
Thanks for the recipe – excited to try it! Is the nutritional info for the black bean blondies based on 12 squares or 9? I assume 12?
THanks!
I’ve made these and they are delicious! Whenever I get a chocolate craving these are a great substitute for something like a snickers.