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 have always been looking at your website and at the brilliant creations, yet this was the first actual recipe I tried. It was absolutely spectacular! I literally could not stop licking the bowl and I was delighted to find the baked goods were just as delicious… I followed it exactly and used all the chocolate chips – saved some aside to sprinkle on top. They taste even better than real brownies and I can’t wait to show my family. Thank you!
I just made these. I used honey and only used 1/4 cup because I know sometimes honey can be overpowering and it was perfect. I also did half semisweet chocolate and half dark chocolate to reduce the amount of sat. Fat from the chocolate. It was rich and yummy!! Great recipe!
Hi! Just HAD to let you know how much we loved these brownies! I made them last night and served them with strawberries and homemade whipped cream for a special dessert. The kids loved them and noone could believe that they are made with black beans. I will definitely make them again- and can’t wait to try some of your other recipes! Thanks
I just made these and they are absolutely delicious. My brother loved them even after I told him that there were black beans in it! Katie never fails to impress 🙂
Hi Katie!!
This recipe is to die for, thanks so much! I did make a few adjustments just to try and cut calories, they turned out AMAZING so I can only imagine what your originals must be like. Honestly, best thing I have ever baked!
I cut oat bran in half/- 1/4 cup
Chocolate chips : used carob chips instead- 1/4 cup
Cocoa: total 3 tbsp to make up for lost chips!
Sugar: omitted honey and granulated- 1/3 cup of Splenda
The batter was REALLY thick so I added a few table spoons of almond milk just so I could scrape it out if my blender. Baked for 16 minutes…… 3 of us ate the whole pan. I sprinkled a few slivered almonds on. Top since we skimped on a bit of the chocolate!
Thanks agian!!
^^^sorry also used oat bran instead of quick oats: more fibre! (Dukan dieters will know all about this)
I love these brownies. I used old fashioned oats instead of the quick oats to decrease the glycemic load and mixed the recipe up in my stand mixer. They turned out great. Even my husband loved them. Thanks for sharing this fabulous recipe.
I can’t thank you enough for sharing your healthy desserts. My youngest one have dairy, egg and nut allergies. But God bless you he can enjoy allergy free but delicious brownies and cookies. My allergy free kids are happier too since I am making their fav. Desserts more often and am encouraging them to eat more, a far cry from our dessert free past. So Thank you again! Black bean brownies Rock in our home!
Just to let you know I tried this with rolled oats, I just put them in the food processor first and cut them up a bit until they resembled quick oats. Worked a treat 🙂
ps. my omni friends loved them even though I fell asleep on the couch and cooked them a bit long (it was a stressful day…)
Katie do the black beans need to be cooked?
Quick question, baked for 18 minutes and they were no where near done, did I do something wrong?
Put in fridge overnight.
My brownies turned out delicious! The only problem was that they seemed to refuse to bake! I put them in a 350 degree oven for 25 minutes and it was basically just warm batter 🙁
Okay to anyone who had the same problem as me: after your brownies cool (especially if you used cocnut oil), put them in the fridge for a couple hours before eating them. The consistency is much more firm and easier to cut 🙂 it made the unique flavors stand out better too! Suddenly I could taste the beans and the oats, and I loved the complexity of the flavor instead of it just being mind-numbingly sweet. Kudos on this recipe, Katie!
THESE ARE AMAZINGGGGGG. I don’t miss fullfat brownies AT ALL!!!
This is such a good recipe, but it’s just my nature to want to tweak things. I have been trying to eliminate the oatmeal to make it grain-free. So far I have tried coconut flour, which made it too dry and crumbly, and almond meal, which caused it never to set up even though I put it back in the oven three times! it was almost like a ganache! No matter what, it always tasted delicious and got eaten. What I might try next time is 1/2-1/2 coconut flour and almond meal to see if they cancel each other out. We’ll see!
I especially love this recipe because I have a child with autism who is extremely picky with food, but he loves these! No way would he eat beans any other way! It’s great to get some at least marginally healthy food in him instead of the packaged garbage.
Thanks!
These are wonderful!!
These brownies are delicious!!! If you are trying to decide whether or not to make them-do it! I’m 15, and this recipe is one of my favorites. I even made it for my family without telling them what was in them, and they all thought they were incredible! I substituted the oil for applesauce and they are so fudgey and chocolaty- just YUM