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!)
Can you use almond flour instead of quick oats for a gluten free option?
You can definitely experiment! Be sure to report back!
I’m printing this out and trying it this weekend :). I have a student who can’t eat gluten and I need a good alternative for him when I make brownies for everyone else! Thank you!
I was just wondering if your nutritional facts are for 9 or 12 brownies… I’m really hoping 9
Katie, I’ve made this recipe as is except for increasing agave to 1/2 cup just about 4 times now but all I get are flat brownies, still delicious and edible but not presentable. I don’t think its baking it in a pan lined with parchment paper that’s making it flat..
I made this last night and it is absolutely delicious. I love it and will make it again for sure. You can tell that it is a different thing than a normal brownie, but you can not tell that it is healthy. If you are into sweet things you might want to sweeten it a little bit more. I thought it was perfect the way it was though, but I dont eat a lot of sugar normally.
I made it in a round pan to make it more cake like and served it as dessert after dinner with some fresh mango. Some ice cream or whipped cream would have gone very well with it.
these. were. DELICIOUS! never making boxed brownies again 🙂
Love this recipe. I’ve made it a few times (without a food processor too!) and substituted the oats with half chocolate protein powder and half ww pastry flour. Tastes amazing! I’ve also subbed in 2 tbsp of Greek yogurt for the oil and it didn’t taste much different, just couldn’t let it bake as long to make sure they were still fudgey. Thank you so much for this recipe.
I followed all the instructions and made them last night, they came out great, in case you were wondering. If you are looking for a gooey, chewy, cracked-top-crunchy-on-the-outside, then this is definitely not for you; this is a slightly cakey brownie, a great recipe compared to the other healthy brownies I’ve tried (trust me, I’ve tried a LOT)… so if you’re looking for a brownie that you won’t feel guilty eating then this recipe is for you. thanks for posting katie!
Okay, so I tried these out and they were AMAZING! They were actually better after a night in the fridge (like many desserts) and were so soft and chewy and sweet but not too sweet. I actually was eating one as I wrote this. I couldn’t detect any bean flavor (but black beans don’t have too much of a strong flavor anyway). The only substitute I made was instead of the oil I used greek yogurt ( I am a vegetarian just not a vegan) but other than that followed it exactly. I must admit that initially I was a bit skeptical that they wouldn’t have much of a chocolate flavor because your recipe only calls for 2 tablespoons of cocoa, but I needn’t worried because they were remarkably ‘brownie-like’! A lovely recipe I am sure I will make again!
These brownies are amazing! My chocolate-loving 5 year old has requested them for her school birthday party, so that should tell you how good they are. I add an extra Tbsp of dark cocoa powder (in addition to the 2 Tbsp of regular cocoa powder) and they always come out perfect. Thank you so much for the recipe!! 🙂
Just made these I substituted the oil for organic applesauce, used honey and no sugar and drizzled organic peanut butter on top before baking they came out delicious. I will definitely be making these every time I have a chocolate craving!!
i made these today. They are amazing! Thanks so much for the recipe
I made these for a Christmas Eve party and didn’t tell anyone how they were made. Everyone loved them (even the kids ate them like crazy)!! Nobody believed me when I told them that black beans were the main ingredient.
One of our farmer bloggers tried your recipe and blogged about it! Do you mind if I re-post this recipe for our readers?
See Katie’s FAQ page for what is allowed in terms of reproduction. (Photos are allowed with a link back; copying the recipe in its entirety into a new post is not.) https://lett-trim.today/faq-page/faq/%3C/a%3E%3C/p%3E
Super excited to come across this recipe!!! I plan on making these as my contribution to dinner on Thursday and had a quick question. The folks hosting are vegan and I was wondering what you grease the pan with? I’ve made brownies in the past using parchment paper, oil spray, butter, shortening, etc. But I didn’t want to mess something up by ensuring I use a vegan option. Because I’ve used the wrong “grease” in the past and it killed it! Thanks! 🙂
Hi Beth,
Regular oil spray is vegan. I use Spectrum coconut oil spray (found at whole foods) or whole foods olive oil spray, but I’m pretty sure Pam is vegan as well. You can always google to make sure. Or just grease the pan with regular old oil.
Ooooh, haven’t used the coconut oil spray. Thanks so much!!!
Hello! I know I’m late, but just tried this recipe last night. Unfortunately I don’t have a processor so I had to make do using some techniques suggested by other commenters using a blender. The brownies tasted ok and I wasn’t crazy about the mush-like texture. But today??? OMG–much firmer n tastier! Thanks for this recipe and thanks to the posters’ for their help ☺