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 recently decided to try out a vegan diet, but I have a HUGE sweet tooth for chocolate. I decided to give these a try, and they just came out of the oven half an hour ago. I just ate my first one and, well….the pan might be gone tonight. They are AWESOME! Sweet, healthy (chocolatey) treats like these will definitely make my vegan transition easier…
I used my Ninja blender because I don’t have a food processor, and I felt that it did a really good job at making it a creamy texture. The last recipe from here I tried (the chocolate chip cookie dip), it didn’t do such a great job with. The brownie ingredients, it was fine! So so good….
….off to get my second serving…*ducks head in shame*
I am in awe with how delicious these are! My kids love them.. And no, I will never tell them the ingredients!! They are rich and chocolatey..I added some ochocolate chips on top and I think that made them extra yummy! Thank you so much for this recipe! I cannot wait to try the blonde brownies next!!!
These are a great tasting brownie! I have a lot friends with different types of food issues and these were perfect to suit everyone’s needs at a party I am giving. Thanks for the post. They are easy and yummy!
These brownies are delicious! I have made them several times and always leave out the Stevia and add the extra maple syrup. I like to top them with fresh raspberries in a cute pile in the middle of the dish (mmmmm, chocolate and raspberries). I find the brownies always taste better the next day. These are definitely on the fudgier side as far as brownies go (which I prefer). I have brought them to work a few times and always they are gone within an hour or two. This is by far my favorite black bean recipe!! Thanks Katie!!
I tried it with the peanut butter rather than the coconut oil, I subbed directly 1/4 cup of peanut butter for 1/4 cup of coconut oil… As I calculated it, it came out a slightly bit lower in calories and a slightly bit higher in protein .. there are no words.. its fudgy deliciousness!
I’m making these tomorrow! I don’t have any beans, but I happen to have a can of organic pumpkin… I’m going to try subbing the two out for each other and see how it goes, this is a total experiment hahah 🙂
Those brownies are simply amazing! I usually don’t like this sort of dessert because I used to think it’s too dry, but these are totally good. Must try it!
The brownies were still mush so I rolled them into balls and froze them they tasted great and im definitely going to make them again
If you refrigerate overnight they firm up too!
I just made these brownies using your recipe and it was THE BEST BROWNIES IN THE WORLD. They taste AMAZING!! Thank you so much for this. You can see the picture of mine on my instagram. My username is CarlinaYamel.
Again, Thank you a lot for this recipe. The best one out there.
I just made these brownies and they are amazing! I do have one question regarding the texture because my batch of brownies fell apart when taking them out of the pan. I did not have a food processor but I improvised by grinding the quick oats in my coffee grinder. It turned the oats into a fine powder (oat flour I suppose). I used a fork to mash the beans into a thick paste and after mixing in all the ingredients the batter looked like any other brownie batter I’ve made in the past. Did your brownies hold their shape?
It says directly in the recipe that you need to use a food processor. I think you know what you did wrong without having to ask. To answer your question, the brownies are fine when made as directed.
You’re totally right about needing a food processor. I’m sure the tiny skins from the smashed beans would be undetectable if I had used a food processor. I will admit that the brownies I made held together nicely once I let them cool completly in the fridge. I was just so excited to try them! I will definitely be investing in a food processor ASAP so I can make another batch of these very unique and delicious brownies!
I made these yesterday, using honey. My husband saw the plate in the fridge and asked what they were, I just said ‘brownies’. Needless to say he tried them and loved them. Then I showed him the recipe; he was in disbelief. They are super moist and fudgey. Though I am curious, how are they healthy? Comparing them to a ‘normal’ brownie – the counts are almost the same except these have protein in them.
I first got hooked onto black bean brownies after buying one from a bakery. After finding out the secret ingredient, I tried an online recipe to recreate the yummy experience. Dry and too beany. Yuck. It’s taken me two years to try another recipe–this one. Success!! Fudgy, moist, delicious! They are best after having cooled–if you can wait that long. Will be making these again; thank you!
hey katie ! i just LOOOOve your blog..even though i’m no vegan ^_^ but i’m trying to be healthy and lose weight..your site is the perfect place to find easy ,delicious and healthy desserts 😉 and i love that u always give substitutions and nutrition facts ..
so i want to make the black beans brownie..can i use chickpeas instead..coz its what i have at the moment ?!
Thanx dear 😀
Make this recipe instead:
https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
Omg just made them i think im un Love! Also made the key lime avocado pie. Wow to both recipes i was skeptical but i loved them
These brownies are excellent! So moist and sweet, I will definitely be making these again 🙂 Thanks for the recipe
Has anyone substituded the oil for applesauce yet? I try not to use oil and was curious if you could use applesauce or mash up a ripe banana. Granted there isnt much oil in this recipe, but I was curious.