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 cooked the beans and it came out great. Thank you very much!!!
These are sooo good! I added INSTANT COFFEE (several other black bean brownie recipes call for it so I figured I would just try it) and CAYENNE PEPPER for a kick. Both added incredible flavor to these already delicious brownies. I don’t have a food processor and my blender did not like blending the black beans one bit so I resorted to using a hand food processor/chopper/blender and mashing with a fork. It worked out, but with much effort.
I will be making these again! Thanks for the recipe!
Are the nutrition facts for the black bean brownies based on 9 servings or 12?
Worried beans wouldn’t get smooth enough in blender so.. put all beans,& wet ingredients in blender first.. then dumped/poured into bowl and beat with hand mixer.. then added dry stuff.. — batter tastes great.. topped with walnuts & more chips.. The test is if my husband will fall for it tonight.. texture is his thing..
OMG! These brownies are DELICIOUS! Thank you, Katie, for making my favorite desserts healthier! This even has protein and healthy carbs 🙂
I am DYING to make this recipe but sadly I have no black beans (sobs quietly) — does anyone think I could substitute the black beans for a bean blend? I have a couple cans of four bean mix (Chickpeas, Red Kidney Beans, Baby Lima Beans and Butter Beans), would this change the texture/flavor of the brownies?
I think it would turn out just fine! Be sure to blend the beans really well, and taste the batter before baking to see if you may need a touch more sweetener. If you’ve already tried it, or will try it, report back! 🙂
Just made these and all I can say is wow !! They do not taste healthy at all and they are the perfect chocolate fix!!5 stars katie
Well I must have stuffed up. I just made these and can’t eat them. They are so so salty obviously I didn’t rinse my black beans enough??? Will try again but will taste black beans and made sure there is no salt left. Hope this comments help others.
Did you buy no salt black beans?
this is so exciting! i have never even heard of black bean brownies!! i just quit fast carbs, so I am really excited about this recipe!! i can have a little bit of maple syrup, but not a bunch of sugar and flower. and the protein in the beans should lower the glycemic index. i will definitely try these out, thank you for sharing!!!
UGGHHH these are SO GOOD. While they were baking I just sat with my food processor licking all the batter off. 😛
OMG! These are amazing and gluten-free! I added 1/4 cup almonds (ground into flour), 1/2 cup unsweetened applesauce, reduced the agave to 1/4 cup and added 1 tbsp flax seed meal. These are better than my normal “Death by Chocolate” brownies! Thank you Katie! I can’t wait to try more of your recipes. I am going to make another batch for my parents this weekend. They have been following Dr. Thurman’s “Eat to Live” for about a year now and these will fit right in for them. My dad will be thrilled!
I’ve always steered clear of the black bean brownies, but your recipe has me wanting to try it!
I made these yesterday… HUGE HIT!!!!! they were awesome!! People were so shocked once they found out that they were made with black beans!! 4 people asked me for the recipe already!
TRY THESE! Before my lactose intolerance, I would eat Nutella Fudge and the gooiest brownies together. This black bean brownie recipe is the perfect mixture of these two desserts! I sprinkled a little espresso powder/brown sugar/cocoa powder/chocolate chip mixture on top after I took them out, so delicious! I am adding espresso powder to the next batch before I bake them. So worth a try, I promise, you will not be sorry!
These are great. Just wondering if you could add the sugar content in the nutrition facts? Do you know what it might be?
These are absolutely amazing!!! Thank you soooo much! No one at my house knew the secret and I will definitely have to make a double batch next time 🙂