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!)
Yowza–these are so goooooood!! I ate half the pan. I really like that they don’t have banana in them, so they will keep longer. Just curious–would I get them a little “taller” if I used more baking soda and/or mixed the batter with a beater to whip in some air? Either way, these are genious level brownies. Thank you!!
You could always just 1.5 times the recipe and bake longer.
I love these Black Bean Brownies. I ALWAYS make them instead of the ‘standard’ brownies. I make them with less oil (I use vegetable oil otherwise they taste like coconut and I just do not like that) and I use 1/3 cup maple syrup (no sugar, no stevia).
I also do not have a food processor. I have a Kitchen Aid blender but is still works. I just mash the beans up with a fork before I add them to the blender. Perfect.
And thank you, Katie, for your blog. I love your healthier treats because they still are satisfying. To me, you are a magician! How do you even come up with these ideas? Genious.
Katie, your healthy cookie dough and black bean brownies are some of my favorite desserts! What I need from you now, is a sweet potato brownie that works! I don’t trust these other blogs with mediocre reviews and seemingly not a lot of cooking knowledge. And although I have like 6 pounds of sweet potatoes to go through, I hate wasting ingredients! Please work on it and get back to us 🙂 you can NEVER have enough brownie recipes for when that craving hits, right?
Try these, using sweet potato puree instead of the pumpkin! Works great! https://lett-trim.today/2011/11/11/chocolate-pumpkin-pie-brownies/%3C/a%3E%3C/p%3E
Oh my goodness… I never ever thought they would turn out yummy.
I made a normal cake and tried these brownies and I definitely prefer the brownies (even if I love sugary stuff).
I only added about 50g of 85% dark chocolate und it seems to be totally enough.
Just a little hint: the 2 tbsp choco powder don’t measure up to 10g but rather 20g.
Can’t wait to make these again,…but probably with some canned beans (cooking them up took AGES). For my next piece of yummy brownie I will make some banana icecrem.
Thank you so much for this recipe!
This is so far my favorite recipe on this site. The brownies came out so fudgy and rich tasting that i will never look at regular brownies the same way again. I used mini chocolate chips because they spread out better and melt instantly in your mouth especially if storing the brownies in the fridge and don’t want to break a tooth on cold hard big chips . Yummmmm
Hello. I am making these for the 1st time. I baked them 18 minutes, but when I cut them after about 20 minutes they were not done. I think it’s because the texture is dense. Has anyone else had this problem? I heated the oven back up and they are in there now. Hope they finish baking.
Just leave them in the fridge overnight and they will firm up completely even if they look undercooked when you take them out. It really works.
Successful Substitutions! For the 1/2 cup of quick oats I used 1/4 cup gluten free oat flour. For the maple syrup I used 6 Tbsp plus 2 tsp of Coconut Sugar and 1 Tbsp water. I let the coconut sugar sit in the melted coconut oil, water, and vanilla extract for about 5 minutes to soften it. Thanks for the great recipe Katie! I had to individually wrap them and put them in the freezer because I ate four of them after they cooled! They were amazing!
Delish! Thank you for the well written and yummy recipe. I used half semisweet chocolate chips and half peanut butter chips, both within and sprinkled on top of mixture before baking. Super yummy!
I followed the recipe exactly, using half maple syrup and half agave to sweeten and baking for the full 18 minutes. The result was DIVINE if a little sweeter than necessary. the brownies didn’t set well enough to eat like a square, but in a dish topped with berries and ice cream, who cares?! I am going to try adding a couple tbsps of coconut flour next time and see if that helps.
I just want to say I tried your brownie recipe out on my family this weekend. We all loved it and the kids fought over every last crumb! These will be a staple in my household. Also, I used rolled oats instead of quick since that’s all I had and it worked perfectly!! Thank you!
Love, LoVe, LOVE! These are delicious. My whole family thought they were fantastic…and we love the real thing. My husband is the toughest critic and he approved! Way to go Katie. Home run.
hi Katie! I’ve just made these for the second time…this time, no choc chips and instead I used raisins and orange essence. Delicious! Tastes like Terry’s chocolate orange we get in UK. Thanks for another great hit AND gluten free too!
a co-worker shared her black bean brownie with me as she used a black onyx cocoa powder (http://www.savoryspiceshop.com/spices/cocoablk.html) I gave her and I LOVED it! She said she loved your original recipe but also loved the added depth of chocolate from the black onyx cocoa. I LOVE using the black onyx cocoa because it gives me a healthier option for my chocolate fix. Love your site and I can’t wait to try your recipes.
Hi Katy, I’m from Holland and I really enjoy reading your blog! I’ve made the brownies yetsterday, and tastes better the next day I must say. They’re really delicious! I gave my husband some to work and asked him what he thought of it without telling it is healthy. He said: Bizarre.. It’s sooooo good! Really happy with the result hihi ;). Thank you for this great recipe!
I also brought them to my work for a luncheon. Didn’t make it to the buffet table, they were gone at coffee break! They loved them!!
Hi,
I tried out these brownies, but I substituted the Oats for Flaxseed Meal. They turned out to be a little bit drier than the Oats alternative, however I tried again and used a bit of Rice milk (about 2 tablespoons) and they were perfect!
Thank you!!