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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
I’ve just tried this recipe. I used normal black beans and made it double portion. I struggled to blend it even though me blender is very strong. I needed to blend little by little and add a lot of water to make it smooth, but maybe it was just because it was too much ingredient in it. Except the time I spent blending it I’m quite happy with the result 😉
These are RIDICULOUSLY good!!! I will absolutely make them again. Thanks!
These are delicious, and i felt good giving them to my chocoholic 3 year old. They are pretty messy when warm though, need to go in the fridge before attempting to cut them. Next time I’m double batching them.
I just tried these after they came out of the oven and they are so fudgy and chocolatey!
The chocolate chips definitely make it but next time I might experiment without them
for a slightly healthier alternative. I ended up having to use kidney beans instead of black beans as I had trouble finding them, and also replaced the oats with wholemeal flour only because I didn’t have any oats in the house and they worked out well! Definitely can’t tell there are beans in there. 🙂
Are you kidding me?!!! These are the best brownies I’ve ever had! I can’t even explain how good they are! I followed all the instructions exactly, but used dark cocoa powder (Hersey’s Extra Dark) and 60% cacao chocolate chips. Thank you so much for sharing this recipe!
Sshhhh. I just put these in the oven and will be serving them to pre-teens this afternoon.
I tried this recipe today with success! I did sub the black beans for red kidney beans because that was all I had and it worked well, I also used 50/50 honey/maple syrup. I made 12 muffin tin brownies. They are wonderful! Thanks for the recipe!
I was intrigued by this recipe and decided to spring it on my family last night. I followed the instructions exactly, but for some reason, the brownies didn’t rise at all, and I’m not sure why. Did it need more baking power, maybe? My wife didn’t care for them, but my boys and their friends would have eaten the whole pan. I was surprised how good they were. Would definitely make them again if I could figure out how to make them rise more.
I don’t think they are the kind of brownies that are supposed to rise… Aren’t brownies supposed to be dense and fudgey, not like cake? So I don’t think you did anything wrong at all! 🙂
I have made many black bean brownie recipes and this is the absolute BEST. I was amazed at how delicious they are. I would make these over regular brownies. My husband loved them. I even cut down on the honey ( 1 spoonful ) and 6 packs total stevia. I’m making another batch tomorrow to take to a diabetic girlfriend that really misses desserts. I also swapped out the chocolate chips for chopped unsweetened Bakers chocolate.
I just wanted to let you know my family absolutely loves these! I think I have passed out your website with the recipe each day since I have made them. I make about two batches a week and give them out for people to try. We LOVE them and its so nice to have a sweet treat with out having to feel so bad. It kills my cravings. Thank you for coming up with this amazing treat! PS- I love seeing peoples reaction after they eat them and I tell them what they are. 🙂
It is so much fun to see the shock on people’s face! I can’t wait to blow some socks off during a graduation party with silken tofu mousse pie and these to die for brownies! (I’ll probably make peanut butter chocolate, espresso, and plain variations.)
Was wondering if this recipe works the same with bagged beans that are soaked and cooked? (without flavor of course)
Yes! That’s how I made it today, and I think they’re even better this way!
Hands down best black bean brownies I have made!! Thanks for this recipe! My son has an egg allergy and brownies are the hardest to replicate egg-free. Thank you! I am making another pan tomorrow as the one from today has already disappeared!! 🙂
I came across your recipe while browsing Pinterest. I was craving chocolate and looking for a healthy alternative. I found all the ingredients in my cupboard, and decided to give the recipe a try. It knocked my socks off!!! The batter tastes so good, that I could eat it like cookie dough. Thankfully I was able to get it into the pan before I ate it all. Thank you for sharing this recipe. It has made my evening complete.
Ok so I tried a few variations, to work with what I had in the kitchen, these bad boys turned out amazing!
1. I changed the 1/4 cup coconut oil to be half natural peanut butter, half coconut oil.
2. I had no quick oats so I used 2/3’s of half a cup with buckwheat flour and 1/3 of half a cup with flaxseeds.
3. Instead of agave I used coconut syrup
4. I had no chocolate chips so I used a block on lindt 70% dark, hand chopped
5. I forgot to add baking powder
WARNING: do not make hungry! the batter is freaking amazing and you will have a whole brownies worth in it alone
Funny thing… I made these today and gave some to my sister to try out. She took a bite and said it was “just okay”. Later tonight, I got a message saying they got better and better after each bite. (I loved them from the start though!)
Can I substitute the sugar in this recipe for baking Stevia? Thanks! Excited to try these! =)