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!)
Just made these for the family. They were very moist, rich, and fudgy — too fudgy for my vanilla-loving daughter. My husband and I really liked them. My fifteen year old made a face and said, “These are different. You put something healthy in them.” I told him to guess, and he never could. After I ‘fessed up, he shrugged and ate two more! This one’s a winner.
Thanks to these brownies, I am a Katie-devotee! Just the batter was divine. It was a delight to lick the (egg-free) bowl. The brownies baked up so nicely. I could not believe how moist they were and how easily they came out of the pan (I used coconut oil to grease my dish). The blend of agave and stevia is the best sugar substitute I have had in a baked good. I used 2/3 of a cup of mini chocolate chips, which may have been too much with the mini chips. I think next time if I use the mini chips, I will reduce to 1/2 cup.
I love these brownies!
Even my dad who turns his nose up at all of my healthy loved the brownies and was totally impressed (and I think a little shocked)!
I realized as I was cleaning up last night that I had forgot the vanilla extract when I made the brownies…that is how amazing these things are – you can leave out an ingredient and they are still so good!
Cannot wait to try more recipes!
This recipe is amazing. The brownies were delicious! Thank you!
I baked these yesterday for the first time and I am completely in love with them!!! This may be my new go-to brownie recipe! I’ll be linking back to your blog soon, thanks for sharing!! =)
What could I use beside oats? I didn’t like the texture with them. My food processor is not the best so that’s probably why. Could I use ground flax or would the ruin the taste? Maybe put the oats in my coffee grinder before adding them?
This probably goes without saying, but for the smoothest consistency, make sure your ingredients are all at room temperature. I took my chocolate chips straight out of the freezer and they didn’t melt all the way. The taste was fine (uniformly chocolatey 🙂 ) but perhaps the texture would have been slightly smoother if I the chips had been warmer and thus spread their ooey gooeyness more evenly throughout. The gal I made them for said she actually liked the chocolate chunks inside… but I would have preferred them melted. Other than my “mistake,” these were pretty good. 🙂
Because we’re trying to be healthy now and doing workout too so we need to try to healthy as much as we can I’m searching a vegan dessert and I found your site! I’m already a fan of red/black beans I put with the salad or soup;) actually I made your recipe now and thanks it came good and yummy it look like in your picture 😉 I’m sure I’lldo that aagain I loveet…. And my husband too! 😉 thanks to you and for sure I’lltry your iother desserts 😉
I just tried this recipe, and can honestly say that you would never know they have black beans in them. My kids (who do not like black beans) devoured these brownies, and just asked when we can make them again. Thanks for the recipe!
I was very skeptical about these because I tried a healthy brownie recipe in the past using avocados. It was SO BAD. I read this recipe and the comments a few times then I hopped in my car to go buy beans. I made them about an hour ago and I am in love! I did the 2/3 of chocolate chips using dark chocolate, perfection. I honestly do not think I will ever buy box mix brownies again…and I’m in college so that really says something!
LOVE this recipe!! I’ve tried and liked several black bean brownie recipes, but this one is my favorite! ( I’ve made them twice this week) the first time I used canned beans and topped the cooked brownies with a coconut oil frosting. Today I made them with beans I cooked myself(draining a rinsing several times in the cooking process) and put flaked coconut on top before cooking…they came out delicious! And I did leave the chocolate chips out, only because I’m out and they are still fantastic!
These were fab! I made them with the kids I nanny and they were so into licking every bowl and spoon we used in the process. I sneakily mixed the wet ingredients before so they wouldn’t know beans were an ingredient. But now I’m sure they would have loved them even if they’d seen the beans go in! Thanks Katie, I super dig your recipes.
Just started these, the batter tastes amazing. I had just used half a cup of black beans in a different recipe so I decided to make a batch so the rest didn’t go to waste. Only had a cup and a quarter left so I added some mashed avocado to make up for it. I’ve made some chocolate recipes with black beans before and have found that adding instant coffee will take away any “beany” flavour so I’ve added that as well.
I just made these. Delicious!
I upped the chocolate chips to a full cup…too much. It made them more pudding like, but still delicious. I defy my “I don’t eat that healthy crap” food snob friend to offer up a better brownie.
Especially good with vanilla ice cream on top!
Oh my gosh…
My normal brownie recipe is good. Really good, even.
These are even better. AND healthy. Katie, this is the first recipe I’ve tried from your website, and I can’t wait to try more.
Amazing!!! My ten year old picky girl LOVES them! So excited I found a healthy alternative to brownies! I did use dark choc chips tho!
you, my love, have outdone yourself with this heavenly recipe!! I am new to the healthy food scene and I am in heaven!! These brownies are the sweet treat I have been craving and boy does it do the trick! I want to eat the whole pan… hopefully I won’t! Thank you so much and I can’t wait to try more of your amazing recipes!!