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!)
Hello, just wondering when you will release a book with all your best recipes in? Xx
She is publishing a book in December of this year. From what I heard, it is supposed to have a few old but also many new recipes as well 🙂
These were soo good! I’ve tried other black bean brownie recipes but none of them tasted near as good as these
Did anyone else feel that 15-18 mins of baking time at 350 wasn’t enough or maybe I was too impatient to wait for them to cool down. I did wait 10 mins though! They’re yummy but just a but gooey
Hey Katie,
Thanks a ton for your recipe. The brownie turned out just wonderful. Initially it did stick a little in the sides of the mouth leaving me thinking that it needed a little more baking time, but after a few hours, it was just perfect. And everyone was totally surprised when I told them its secret. Thank you once again!
I was determined to make something healthy for my mum after she came out of a general anaesthetic, and I was just stuck on the idea of these brownies! I used rolled oats rather than quick, and just cut them up really fine, and kidney beans rather than black. I didn’t have a food processor or even a blender, so i just cut everything up really fine with a herb knife, and even tried putting the beans through a sieve (didn’t quite work… :I ) But the result was still great! my tin was slightly larger – 8″ by 10″, so my brownies were thinner, but still took much longer (almost double) the amount of time too cook, and were still very moist, but they were still fabulous! No one ever knew what was inside them… 😀
My two (extremely fussy) boys LOVE these brownies. They genuinely love them more than regular brownies because they’re so soft and fudgey. We’ve been making them for a couple of years now and they’ve become legendary among our gluten-free friends. We’re not G-F, but we still love them 🙂
So, I know this is one of your older recipes, but I just wanted to say…”Thank you Katie!”
These are in the oven as I type, my 2 year old and I made them together and she kept stealing the beans…we both tasted the batter and it was yum. I could taste the beans, but I happen to really love beans so it doesn’t bother me. My daughter wanted to drink up the batter. The real taste test will be with my husband. I will not reveal the true nature of the brownies until after he is lickin his chops.
The verdict is out! My husband ate 3 of them and loved them…said they were so good…and I didn’t reveal until we were going to bed and he had sung the praises of the brownies..that they were black bean brownies. He was shocked and disgusted at the idea, but could not go back on his words!! My problem with them is how to stop eating them…very hard to practice self control when one knows they are good for you.
Katie, I added almond butter. I did half coconut oil half almond butter. Amazing! Great recipe, so very quick and easy. Thanks!
hey Sarah, can you post the measurements for your yummy alterations? I’m crazy for nut butters and would love to try it.
Hey there, yes I used about an 1/8 cup coconut oil and about an 1/8 cup almond butter. I do taste a hint of both. I’m also crazy about nut butters, so next time I’ll use the full 1/4 cup almond butter without the coconut oil. I love these brownies, they are really the best I’ve had! I’m just as crazy about beans as I am nut butters, so they are perfection to me. Thanks again for the awesome recipe!
Omg!! The only word for these black bean brownies are AWESOME!!!!!!
After reading this recipe, I was surprised that the oil wasn’t replaced with applesauce for an even more healthful benefit. After making it with applesauce, I realized that it doesn’t work out so well. The brownies tasted fine, but they were just too gooey to eat like a brownie. I must be wrong with the chemistry; does the applesauce for oil substitute only work with flour?
i am going to be trying to make these in a bite-size treat mold so do you think the baking time would be affected and by how long should i bake them if you think so
Hi Katie! I tried this recipe yesterday and the brownies really are soooo good! Moist and fudgy, and you can’t taste the beans at all. My husband just ate the last two, and he’s really picky 🙂 Thank you!
I am so intrigued with your website. It is
Great and I enjoy your style and how you
put your personality into your recipies. I
Tried this black bean brownie and not only
Did I love it but it passed my 18 year old that
Was afraid they were healthy. He asked me
If I made “good” brownies. I told him to try
Them. He did and they passed. Thanks He just
Said, “they were awesome”.
Can you give me some options for replacing the stevia? I also don’t want to use regular sugar. I’m wondering about coconut sugar or more maple syrup. Or, what about brown rice syrup or barley malt?
Coconut sugar is fine.
Well, we LOVE every recipe we have tried on your site- but for our GF family this may be a new favorite. They were amazing. Ours are very moist and a little crumbly, but I confess it may be because we didn’t let them cool for 10 minutes before cutting:)
Wow and wow! Made these this afternoon and then again tonight!!! Absolutely delicious and fudgy and chocolatey and rich. Kids and hubby loved them even knowing the ingredients! I’m so glad I found your site. Everything I try has worked and is helping us in our transition to a more plant-based diet. Thank you thank you!
Didn’t have a food processor either. Just used a hand blender and even with rolled oats – faultless!