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’ve never been a huge fan of brownies but I absolutely love these!
I’ve made them a few times and always use peanut butter instead of oil and they always taste great! This time we’re making them into brownie bites using our mini cupcake pan.
Just threw these in the oven. I had to make a couple substitutions as I was low or out of a few things, so hopefully these turn out well!
I only had two tbsps of coconut oil left, so I used peanut butter to make up the difference, used steel cut oats instead of the quick oats and honey instead of the maple syrup.
Will check in latter after I have the picky boyfriend try them (and not tell him they are black bean brownies).
I might try ground flaxseed next time instead of the oats, but these turned great and the picky boyfriend didn’t think they were all too bad either!
Hi There!
I made these last night, I used some pb and some coconut oil I also added a few things, I don’t know why I can never follow a recipe, I added “flax eggs” 1/3 cup of ground flax seed and 2/3 cup of water, and a regular egg. I kept the 1/2 cup of oats. this made the batch much larger so I put it in my regular brownie pan which is a sort of deep little sheet pan. I also added an extra tablespoon of cocoa. I really need to write down what I did so I can make them again, I am bringing them to work today to see how ppl think they are… I think thay are good.
thank you so much for what you do- I am a recovering sugaraholic, I am on a diet, these will make it easier to stick to it!
Thanks for this! They were yummy!
I love black beans and I love brownies even more. Just stuck these in the oven and licked the bowl clean….. I can’t wait!!
Hey. Just tried to make your BBBrownie Version with Peanut Butter. Worked out very well, although I used more like a 1/2 cup then the 1/4 cup the recipe called for. What can I say?……….. LOVE pb and chocolate, together. Thanks for coming up with a ‘good’ version and sharing. (I must admit, it sounded pretty gross at first, then I remembered making a bunch of desserts, years ago, with the red Adzuki bean, so was good with it, after that!) Keep up the experimentation!
Just made these with my kids, and we LOVED them. I didn’t taste the beans at all. We did substitute the coconut/vegetable oil with canola oil and used the honey for the sweetening, and tasted just like regular brownies! Will definitely be making these again!
After doing a 31 day detox, this recipe was our first “treat”. They are so yummy that I could eat the whole pan 😉 Can’t wait to share them on my blog for other detoxes to enjoy. Keep up the great work!
Thanks for the recipe, Katie. Despite kidney bean affection that seemed pretty consistent, my toddler decided he wanted nothing to do with the pot I made several days ago. Needing something to take to a memorial day grill-out this evening, it hit me:
Spicy Kidney Bean Brownies! I had made black bean fudge before, and figured I could modify a similar brownie recipe. Yours fit the bill, and here’s the modified ingredient list:
1 1/2 cups kidney beans
2 tbsp organic/fair trade dark cocoa powder
1/4 cup regular oats
1/4 cup coconut flour
1/4 tsp sea salt
1 tsp. cayenne powder
1/3 cup honey
2 tbsp stevia leaf powder (the green stuff)
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup chopped dark chocolate chunks
1/2 cup pecans
Also sprinkled large coconut flakes on the top before baking (for 20-22 minutes).
I will post a photo @goodphyte.
I doubled the baking time. The batter was still jiggly in the middle at 18 minutes. Maybe because I used 1/2 cup of maple syrup. They taste very good! but they’re a little too gooey for me. I guess I prefer more cake-like brownies. My fault for not reading the description before skipping to the recipe!
Just let them sit overnight and they will firm up 🙂
OMG, these brownies rock! Thanks for sharing this recipe.
I don’t bake, ever. It’s easier to just pick up a skinny cow candy bar to satisfy my sweet tooth BUT in effort to be healthier and to broaden my culinary horizons, I decided to make these AND they were amazing! Especially with toasted walnuts on top. Glad I tried your recipe!
These brownies are AMAZING. They came out looking just like the picture 🙂 & they tasted INCREDIBLE 😉 I cant wait to try more recipes!
I add 2 handfuls of spinach in this recipe! The flavor is so mild you can’t even tell, and it’s extra healthy 🙂
I just made them and had such a hard time waiting 10 minutes before trying them. Super fudgy and yummy! Now I can’t wait to see if I can trick my family in to eating them 😉