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!)
Made these tonight and they were phenomenal!! I used coconut palm sugar instead of stevia…soooo good. Kids and adults loved them. Thank you!
These were really good. I omitted the oats and instead added extra cocoa powder to replace the missing dry ingredients. I also omitted the chocolate chips (I’m dairy-free)… and slightly increased the maple syrup instead. They were SO intense and rich! Wow! They did not taste like they were made from beans at all. I had to bake mine for about 25 minutes to get the right texture. The flavor was really deep and complex. Will definitely be making these again! Thanks!
I just made these and they are moist and wonderful. I used all maple and whole oats instead of quick oats. Thank you so much for the recipe. Looking forward to trying the blonde ones next.
I have made these twice now, both times using barley flour instead of oats. Not only did I only have old fashioned oats, I find that, to my taste, oats make baked goods taste too much like oatmeal cookies. I used 1/2 cup of barley flour, and otherwise followed the recipe. My food processor is very small, so the first time I divided everything in half and did it in batches.the second time, I used the food processor for the beans only, then added them to all other ingredients in my mixer and used that to make the batter. Both look just fine. The second batch is in the oven as I write this, but look and should be just as good. they come out fudgy and the next day are like a chocolate fudge! Can’t believe how delicious these are!!!
I follow a low sugar diet for health reasons. After experimenting, I can report that these brownies are perfectly lovely without chocolate chips, and with 1/3 less sugar. I also found adding an extra tbsp of cocoa powder made them very rich and chocolatey.
I just ate some of this before cooking, and I am thinking that if I added cream cheese, this would be great for a dip.
I’d give up my diet just to get a taste of this brownie. Looks divine!
Thank you so much for this amazing recipe! I have my second batch in the oven now because my 5 kids loved them so much. My 5 year old even helped me make them and when he asked what the black beans were I told him they were special chocolate beans and he was excited about making them! Lol. I recommend this recipe to anyone. Kid tested and momma approved! :~)
Wow! these are great! I used Ghirardelli 60% choc chips and they are amazing.
Thanks for this recipe!
After cooling, I realized that they didn’t seem cooked. I put them back in the oven for 13 mins at 350. Now, at room temp, they seem cooked, like a dense fudge brownie. It is FAB!
Black Bean Brownies are fabulous! Thank you.
Hi Katie! Thanks for all of these wonderful recipes! I just tried these and, though they taste delicious, I’m not sure if I’ve done it right. I cooked them for the full 18 minutes but they don’t seem to have set up all the way. I omitted the stevia and went with 1/2 c maple syrup. The only thing that I can think might make it different is the type of oats? I used rolled oats but they’re not quick cooking ones. How can you tell when they’re done?
What I do is let the not-so-firm brownies stay in the fridge, lightly covered overnight. The next morning, they have magically firmed up!
These are amazing! I could eat them all day! One tip; I used unprocessed cocoa the first time, and it tasted way more chocolatey than when I used Nestlé cocoa the second time.
I love this recipe!! I make it all the time and now one of my best friend’s loves it and makes it frequently also!
these are great!! How many grams of sugar per serving?
I just made them. I did not have quick oats and I use chickpea flour instead, I also substitute oil for apple sauce. They turned out pretty good. Also, did not have enough chocolate chips so I added more cocoa.
There is snow everywhere now and roads are bad so I improvised. Love them
Katie,
My name is Katie also. And I too have a love for chocolate. That’s why when I saw your recipe pop up on Pinterest, I knew I had to try this recipe. I did 1/4 cup ground flaxseed meal, and 1/4 cup of flour instead of the 1/2 cup of oats. They turned out amazing. My husband and 2 year old approve too! 🙂