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!)
You are a GENIUS!! These are wonderful. I’m making a double batch today. I’ll like to try to add some chocolate protein powder in these – any suggestions?
Thanks again!!
https://lett-trim.today/2013/10/08/fudge-brownie-chocolate-protein-bars/%3C/a%3E 🙂
I made these brownies using all honey (no stevia or sugar) and using applesauce in place of oil. Delicious! My children (3 and 8) loved these and told me i need to make more. Definitely will be a regular treat in our house!
Only 2T cocoa powder doesn’t sound chocolatey enough for me – but will reserve judgement till I make them! I have to say I’m skeptical!
I thought the same thing at first but I made them last night. With the addition of the chocolate chips mixed in throughout I found it to be VERY chocolatey. 🙂
These are THE BEST black bean brownies I’ve tried so far!! Great job Katie!!
I added a little more stevia and maple syrup than you though. I also baked them in cupcake form (easier to bake and less mess than cutting them with a knife).
Great website!!
I just made my second batch of these in less than a week. My three year old LOVES them! I can’t wait to trick my “I don’t eat beans” husband when he gets back from overseas. :))
I could definitely taste the beans, but hey, I like black beans! A very tasty treat still warm from the pan with a handful of strawberries. I left out the choc chips but won’t next time – I think they’ll definitely help to hide the bean flavour. I’m looking forward to another later, fridge-chilled, with a drizzle of peanut butter. Thanks!
Hi Katie,
I love these brownies and they’re a hit with my family! I was just wondering how long they can keep in the fridge?
Thanks!
Up to 4 days.
I made these tonight for food to take into uni for my small group session, I gave some to my housemates as taste testers and had to hide the rest! They are so good!! Literally in heaven right now 🙂
Katie!! You’re such a genius! I made these tonight and they were delicious! Already the batter was yummy. The only problem is- I am totally going to eat the whole thing and then it’s not so healthy anymore. :p
These are AMAZING! I used mini chocolate chips which distributed the flavor well. I brought them in for coworkers who thought they were better than regular brownies because they were so moist. They were like a cross between fudge and brownies.
I made these but I had a problem with the final product of it still resembling the form of the batter. how do I get it so when I cut the brownies they actually cut in squares and don’t run everywhere?
Refrigerate overnight. It will firm up!
I just made these with peanut butter
amazing!
These are AMAZING!!! My husband and I were shocked at how perfect these are. They brought me back to teenage years, watching chick flicks and eating brownies but with out the weight gain! I think they are better than normal brownies. Great recipe!!!
Hi Katie,
I just tried these black bean brownies……O.M.G. ! Let me just say they are the best I’ve ever tasted. Even better that the traditional brownie. My only problem was they did not set up like a brownie. It was more like eating fudge…..which by the way was not bad, but still not a brownie. I even let them cook for 20 minutes instead of the 15-18 minutes. Any suggestions? Thanks for all the good work you do with testing out these better, healthier foods. Looking forward to your help. Thanks again. Ciao 🙂
It says to let them sit overnight and they will firm up.
Katie,
you are a freaking genius! I have to write this comment immeadiatly, after just having made these brownies. They’re absolutely delicious! So chewy! Actually I was a bit sceptical about how these would turn out – turns out they turned out better than regular brownies (honestly)! Well, I think I have definitely overcome my “fear” now and I have to start testing your other recipes. You just gained one more fan! 🙂 (I am still amazed by their taste). 🙂
Sweet baby Jesus!!! These are amazingggggggggggggg!