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!)
Hi Katie,
I have always been a fan of your black bean brownies. My fiancé and I are doing a fitness challenge so we are being more careful about what we eat. I made a batch of your brownies but used half honey and half stevia since he is a type 2 diabetic. I added an extra bit of water since the stevia is dry. But, the clincher is that I made a frosting from protein powder. I used two scoops of EAS Complete Protein and stirred in a couple of tablespoons of water until it was of frosting consistency. I added a small squirt of dark chocolate syrup to give it a fudge color and taste. After frosting the brownies I sprinkled the top with a handful of toasted walnut pieces for extra protein, omega 3s and a crunch. We love them! My fella says they are as good as any other brownie and he can’t believe how they satisfy his chocolate craving in a healthy way. Now we just have to resist the urge to eat the whole pan which would defeat the purpose!
Keep those good recipes coming.
These DO look irresistible and out of all the desserts I miss, besides macaroons, I miss brownies…oooey gooey, chocolatey-tasting brownnies! The closest I will get to that is using carob and if I can find vegan gluten-free carob chips, I am in for a real treat. Knowing me though, it would be tough to stop at one, if they are as delicious as these look, and as your confident writing seems to express! I will have to make and quickly share, share, SHARE! lol 🙂
These DO look irresistible and out of all the desserts I miss, besides macaroons, I miss brownies…oooey gooey, chocolatey-tasting brownies! The closest I will get to that is using carob and if I can find vegan gluten-free carob chips, I am in for a real treat. Knowing me though, it would be tough to stop at one, if they are as delicious as these look, and as your confident writing seems to express! I will have to make and quickly share, share, SHARE! lol 🙂
Hi….the calorie count on the nutrition page is clear except is that for a 9 piece slice or a 12 since the recipe says makes 9-12 brownies. I would love to think 9, but my gut tells me it’s the 12 LOL. Also, need it for my friend because of the WW points. Oh, BTW I’ll be using quinoa flakes instead of oats…I’ll let you know how it goes. Thanks!!!
Should these be stored in the fridge? Can’t wait to try them out!
Regarding the nutrition facts, how many grams of sugar are in each serving? How many servings are in each recipe?
I omitted the chocolate chips and added 1/4 cup of hazelnut flour, and it turned out delicious! It tastes more like nutella than brownie, but that’s totally okay for me.
Girl. I’m a newborn beans-baking convert thanks to you. Have been wanting to try this forever after stumbling across your blog and finally did! This is the first time I’ve made anything from your site, or made a dessert with whole foods. Well, I just had these (ahem, two helpings), and they are a dream! Not only do they taste and feel like the sinful brownies we all know and love, but they come without the post-munch sugar crash! And so easy- I’m not a great baker, and I’ve ruined brownies in the past–they are my most delicious brownies. And they hold their own. PS: I used molasses in place of the maple syrup because that was all I had in addition to the two spoons of sugar. SO FREAKING GOOD. Now, to get the boyfriend to get over his prejudices of a bean brownie! 😀
I made these just now! They taste awesome!!!! My extremely picky fininicky 12year old loves them.. Had no idea they were made of black beans. My brownies aren’t stsying together as shown in original picture posted but I’m good with a spoon!!
Can I use dark chocolate (74% cocoa) instead of chocolate chips? Will the amount and calories be the same as for chocolate chips?
I substituted 1/2 of Bob’s GF all purpose for the quick cup oats and it worked wonderfully. Just a little advice for those who are looking for substitutions!
The brownies came our wonderfully and I was skeptical going in! It looks to me like this is one of those near fool-proof recipes as I’m often lax about following instructions and did more estimating than measuring when concocting these! Thanks for creating a recipe that still tastes great two years later!
I would like to make this recipe but want to add fresh raspberries (puréed). Have you ever tried this? Do you think it would turn out ok? I love brownies with raspberry swirl, they’re delicious!
so I had my doubts.. I mean black beans in a brownie. BLEH! But I made them bc they looked so darn good and well I was curious. They were FANDABULOUS! I loveeee them I almost ate a whole tray. Do you know how many calories are in a batch?
Nutrition facts are listed there in the post.
These are awesome.
I have been looking at that recipe so many times and finally did it today,so glad i did.
The only thing I’d like is to reduce the sweetness.
Way too sweet for our family. I wonder what would happen if i used half of the maple syrup or even less? With all the chocolate chips, i doubt we d need much more than that. But I’m concerned about the texture, any suggestions?
Thanks again for these awesome brownies
I tried these last night and the are freaking amazing! My hubby and MY 4 YEAR OLD couldn’t get enough! I actually doubled the batch and I’m really glad I did!
Katie, these black bean brownies are beyond amazing! I want to thank you for sharing your recipes. I try to make healthy desserts all the time and they never come out this good. (Just ask my family) Consider yourself smooched.