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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Hello Katie,
I love your recipes especially the cashew ice cream like Hagen Daz. I am thinking of trying this recipe but want to make fresh black beans in my pressure cooker. I guess it will come out just the same? Thanks in advance.
Everybody I never had black bean brownies before, but I made this recipe and it tasted unbelievably amazing!! No bean taste at all. You can’t even tell it’s flour less if you make it perfect. I could eat these all day and doesn’t make me feel heavy after. Thanks love these and I’m not even a vegan.. Just food allergies. I highly recommend this recipe!!
Thanks for the recipe!
To get a good consistency, if you don’t have a food processor, mix with your hands. In fact, if you have patience, you’ll probably get just as good texture and flavour than that with with the food processor, possibly even better. Patience is key.
And soaking rolled oats will pretty much make them quick oats.
Do you make these with regular semi-sweet chocolate chips? I made them with dark chocolate ones and it was divine!
I have made this twice this week and they are amazing. I reheat in microwave for a few seconds and devour. Recommend highly!!!
Have u tried to make these with pumpkin? to make them pumpkin brownies? I am not sure if that would ruin the recipe if I added a can of pumpkin.
I highly recommend this recipe! https://lett-trim.today/2011/11/11/chocolate-pumpkin-pie-brownies/%3C/a%3E%3C/p%3E
just made these, omg, super good! 😛
These are wonderful! Since I avoid using instant oats, I substituted with same amount of steel cut- and 2 eggs. They are moist and delicious.
Made them with immersion blender after pressure cooking my black beans. Def wasn’t enough to break up the beans but wow was this tasty! Will make this for gluten (if oats are ok) free, dairy free friends…maybe even in place of dinner! 😉 but texture wise, my kids wouldn’t finish it, though they liked the taste.
I have made these a few times, but I could not figure out how my sister’s was coming out so much better. She finally let me in on the secret. After blending in the food processor, she puts everything in the stand mixer and it fluffs everything up and gives it a better texture.
I made these for my family this past weekend (after a friend brought them to lunch a couple weeks ago) and they turned out great! My kids loved them and asked for seconds even after I revealed the “secret” ingredient. I did use regular oats and just blended them a bit first before adding the rest of the ingredients. I used my Vitamix and the texture turned out great.
Seriously the best brownies ever! My children LOVE them! Thank you so much for this amazing recipe!
Hey Katie,
I’ve been following you for quite some time now- and I have to say, these were absolutely delicious!! Thanks for another fabulous recipe and for making a convert out of a woman who never thought she’d eat black beans with chocolate 🙂
Wow – I just made these and they are freakin’ amazing. I even licked the spatula and that was amazing and no worries about raw eggs! My kids will be home from hockey practice soon so we’ll see what they say.
Hi! I just wanted to give some feedback on these brownies. They’re AMAZING! Seriously, they’re easy, quick, tasty and healthy. What more could you want?! I used rolled oats instead of quick oats. I don’t think I’d do that again, as they created a bit of a gritty texture, which wasn’t ideal for a brownie.
Hi Katie. I would like to thank you for posting this recipe. I tried these brownies today and omg I am in love. I don’t have a gluten issue but was in the mood to do something unique. These were awesome and again thank you very much. I am thinking of trying coconut flakes and maybe some raisins and cranberries in the next batch to make it Xmas themed. Love, love, love this recipe….
I absolutely love these brownies. They are my go to fave choc brownies. Your garbanzo bean peanut butter brownies are my absolute favourite brownie ever! Am remaking the choc brownies now for the 10th time! Everyone loves them and if they have beans in it nobody is any the wiser 😉