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 made these a while ago and they were absolutely delicious!! I just have a question – what brand chocolate chips do you use? I am looking to see which are the best (taste and health wise)?
Thanks!! 🙂
OMG! Made these tonight. Don’t think we will ever make brownies any other way. Even th e kids who were telling me how gross they would be with beans, absolutely love them.
Can you tell me approximately how many calories would be in one serving?
https://lett-trim.today/black-bean-brownies-calories-and-nutrition-facts/%3C/a%3E%3C/p%3E
🙂
It’s listed right there in the post.
Sweet success! I, too, had seen countless black bean brownie recipes, most with mediocre reviews. Made these today and was I ever pleasantly surprised. Too easy for words and quick to assemble and bake. These were oh so yummy, dense and chocolately-rich. Even hubby, who is at the opposite spectrum of health food conscious , said they were good. Love that they are flourless and have such healthy ingredients. Most definitely a repeater. I will make this again VERY soon. Thanks so much for sharing this incredible recipe.
umm
I was looking for a snack and found some Black beans in the freezer and was like….hmmm what could these make. So I googled and found your blog and whipped some up, and 20 min later some of the best brownies I have ever had! These are soooo good! Thanks!
Made these yesterday and they were very good! Thank you for the recipe! I’m all about dark chocolate, so I tweaked it a bit:
I used 100g of a good 70% cocoa chocolate instead of the semi-sweet chips.
I reduced the maple syrup from 1/3 cup to 1/4 cup.
I omitted the stevia/sugar.
Because dark chocolate has a higher fat content, I reduced oil from 1/4 cup to 1/5 cup.
I added 2 tbsp almond milk because I reduced other liquids.
The result: super rich chocolatey goodness.
So I just made these. I used 1/2 cup of maple syrup and a blender. They are fantastic. Mine had a bit of texture but I like that (almost like there was coconut it it) probably due to the blender. I served them up warm with coconut bliss naked coconut “ice cream”. Sooo good. They are super fudgey. I too was a skeptic of the black bean brownie. I will definitely be printing out this recipe and using it in the future.
I only have a mini food processor. Do you think it would be as effective to process the beans & remove them, then process the dry ingredients & mix it all in a bowl? Or will that compromise the taste/texture like you said doing it in a blender would?
Thanks!
How “mini” is this food processor? Sounds like, based on your description, that it is barely big enough to hold just a can of beans.
You can always try. But know that if the results aren’t too great, it’s probably unfortunately due to the food processor being not strong enough.
Katie, these brownies look so good, that I am making them for me today. so I have them for me after my surgery tomorrow, 10.13.14. So when I think, I am hurting, a good brownie comes into my mouth. Thank you, thank you . I needed something to spoil me!!!!!!!!!!!
Love the print option! Any way to choose a size? I like to laminate my faves as 4×6 recipe cards. 😉 Oh, and I used to make black bean brownies using a mix and subbing black beans for the oil and such. Now I’m gluten-free, so this is PERFECT. Thanks so much. 🙂
It looks like there’s an option for “paper size” on the print option once you go to print, but I’m not sure about 4×6. You could always go to ziplist.com and email them the suggestion!
Great, thanks! 🙂 Love the black bean fudge balls, too. I keep making them for my mom who doesn’t feel like cooking much any more (she’ll be 79 next month). For her they’re a treat, and for me it’s a little peace of mind knowing she’s actually getting a little extra protein in her diet. I’ll be making her some brownies soon, too!
Okay, I’ve done a little math… for anyone else who might like to print as a recipe card, printing at 70% results in a 4×5.5. Close enough for me! 🙂
Adding some chocolate protein powder would increase the protein content even more!
Yes definitely! Try this recipe:
https://lett-trim.today/2013/10/08/fudge-brownie-chocolate-protein-bars/%3C/a%3E%3C/p%3E
I hate to come on here and be negative, but the one time I made black Bean brownies they tasted like vomit! And the texture was almost more revolting than the flavor. Am I doing something wrong? I followed the recipe, and am quite good at baking, so I’m quite surprised that something this disgustingcameout of my kitchen. This one looks the same as the one I tried. Should I even bother? How is it really?
Should you even bother? If you aren’t going to bother to read the 100s of positive reviews from people ahead of you, it seems you have already made up your mind. Why bother to ask for recommendations when you aren’t going to read the recommendations already left?
Thanks so much for the NEW print option! GREAT 🙂
Making them right now!
Katie,
Anything I’ve ever made from your website has turned out to be phenomenal! I just popped these into the oven. Can’t wait to try them out once they’re done. I’ll post an update on how they turn out! 🙂
I just realized that I never updated after I made these. I have made them several times and they have been a HUGE hit with anyone and everyone I’ve shared them with (vegan and non-vegan friends alike). I bake them for a little less time (I like them ooey-gooey, and add another Tbsp of cocoa). They are a 10/10! Love this recipe! 🙂
Hi Katie:
I made these this afternoon and OMG are they good. I used maple syrup and coconut oil, along with ground oatmeal. What a great recipe. Thank you so much. I also printed out the Blondies recipes to try later. Thank you again. 🙂