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!)
These were great, but I do have a question on the best way to store them. I let them cool uncovered overnight, but when I placed a lid on them the following day, there was moisture on top of them. Even invidually wrapping them created the same sort of moisture. Any ideas?
Try putting them in the refrigerator. I’ve put them into the refrigerator uncovered overnight, which seems to help them “set up” a little better. Then, if I want a warm brownie, I simply nuke it for 15-20 seconds. I’m sure you should have no problem getting them wrapped and somewhat alleviating the moisture issue.
Store in fridge.
Love the new print option! Thanks!
Fantastic!! I followed the recipe exactly. Took a little longer than suggested to be done, but otherwise did everything the same. I can’t wait to bring these to a party!! Thank you for sharing:)
These were a HIT!!! Although they turned out very flat they were DELISH!! Best brownies I’ve ever had in my life! 18 years is not much but still!
Hi Katie
What did you change on these?
I just noticed you now have a Facebook Page – will definitely ‘like’ you…what’s not to like:)
Have a great day:)
Sherri
Hi Katie…
sorry….one more question does the 115 calorie/brownie for one that has been cut into 9 or 12 pieces?
Thanks a bunch!
I have made these several times. Every time I make them and have someone new try them, I keep the primary ingredient a secret until after they have tasted (and raved over) them. I enjoy the look of total shock on their faces when they find out they are made with black beans. I always make a double batch, too; in a 9″ square cake pan they make for some nice thick brownies.
My biggest issue has been with cutting them, though; even with cooking them the requisite time (and, sometimes backing them for up to 20-25 minutes due to how loose they look/feel when I pull them out) and letting them cool for 10-15 minutes, they still want to completely come apart on me. I’m starting to wonder if I’m not letting the beans drain adequately enough or if the honey (what I prefer to use in this recipe for the sweetener) simply adds too much extra water.
Or, maybe I am making a mistake by putting a double batch in a 9″ square pan for the aforementioned thickness when I should be looking at using a 12″ square pan or even a 9″ x 13″ pan instead. Thoughts?
And, before you ask … yes, I am using a food processor for this. I tried using my Vitamix once and the texture was “off”. I also have a Ninja and I think the texture turns out a bit better when I use that instead.
Take the pan out and let them sit overnight in the fridge. They will firm up nicely! Although, yeah, doubling the recipe should possibly be in a bigger pan or cooked longer on a lower heat.
I have made the Black Bean brownies and they are awesome! I have taken them to my workout group and everyone raved about them.
I love the fact they are good for you and curbs the sweet tooth in a good way.
Many thanks Katie!
Carolyn Kelly
Love your photography!
Woman, you are amazing! …and so are these brownies! I have made your chocolate chip cookie dough dip and some other choc chip cookies with garbanzo beans but this was my first attempt at the much talked about black bean brownies. Holy moly they are so good! I can’t wait to pick up my kids from school, serve these bad boys to them and then tell them whats in ’em! =) Hehehe!
I am so making this for next get together we attend or host!
Thank you!
Wow! These brownies look so good and easy to make! I like that you always give a lot of ingredient options in your recipes. Keep up the great work! I love your blog!
Will they taste bad without the choc chips? I’m not eating chocolate right now and would substitute the choc powder for Carob powder. Carob chips don’t bake well.
I used Sunspire vegan carob chips, and they are awesome in the recipe. Maybe some types/brands don’t do so well.
This is my favorite brownie recipe so far! Not even mentioning a vegan brownie recipe! I used it many times and it has turned out nothing but amazing brownies. My vegan daughter loved it and my non vegan friends loved it too!
I just made these while everyone was out of the house. I was skeptical, but thought they were very good. My 11-year-old said they were awesome until I told him they had black beans in them. But he still went back for another piece. So my advice is don’t tell anyone what’s in them other than if they need to know they are allergy free. I made them with honey since I didn’t have maple syrup and we are not vegans. This is my first try with black bean brownies and they are very fudgy. I am wondering if I added more oats, would I get a more cake like brownie?
These brownies are awesome! Just finished making my first batch. My kids love them too. Thank you for this recipe! I followed the recipe exactly except for I used semi sweet chocolate chips.
What do vegans use in place of semi sweet chocolate chips?
There are many brands of chocolate chips that are accidentally vegan! Such as COSTCO brand, Kroger natural, Free Trade brand, Enjoy Life, Ghirardelli in the gold package, Guittard, etc.!
Thanks! I’ll look for those next time
Hi Katie,
I just wanted to let you know how absolutely life changing your website is. A good amount of healthy recipes that I find online get my hopes up but then leave me unsatisfied with a kitchen looking like a hurricane ripped through it. Every recipe that i have tried from your blog has been everything I could have ever hoped and dreamed of. At first I didn’t even realize that all your recipes can be made vegan. My boyfriend’s family is mostly vegetarian/vegan, so this is perfect for when I visit them. These black bean brownies I keep making over and over again for them. I will never make regular brownies again. No one believes me when I say they are healthy. And I have never left a comment on anyones blog or anything for that matter, I usually just scroll past peoples’ talking in their blogs and get right to the recipe. But I enjoy reading what you write, and I felt inclined to applaud you. Please never stop making recipes 🙂