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!)
I have been waiting for the longest time to get a food processor, and this recipe was the major reason why. I just finally got the food processor, so of course these brownies are now sitting in my refrigerator (albeit not too many made it there!).
I didn’t have quick oats so I threw some rolled oats into the food processor beforehand and they worked perfectly! For the sweetener, I used honey. I never knew that brownies sweetened without sugar could taste so amazing! And I simply cannot believe that there are BEANS in these delicious pieces of fudginess.
Thank you so much for all of the wonderful recipes! Please never stop sharing your marvelous creations 🙂
Ok. So. I’ve made these 100 times now probably, and have replaced brownies with these completely. They’re that good. They’re a cross between a no bake cookie and brownies.
So thanks for the addiction.
Also, if you make a double batch, they cook quite nicely in a 9×13 for 25 minutes.
I used honey with a pinch of stevia. I used peanut butter in place of the oil and used regular oats instead of quick cook. I used my immersion blender instead of the food processor because I was being lazy – however I wouldn’t do it again because the mixture was too thick for it. It worked ok, but it struggled. You honestly can’t tell they aren’t regular brownies. Definitely will make again!
I was incredibly disappointed when I finished mixing these and they were dry and very lumpy. I apprehensively put them into the oven and waited with my fingers crossed. They cooked for 15 minutes and again I was disappointed to see they had not changed in any way, shape or form. Frustrated, I left them to cool and hoped they would at the very least taste richly of chocolate. Oh my god. They were INCREDIBLE. Totally surprised they turned out fine. The texture is nothing like a brownie but the flavor is enough to make them totally worth it 😀 Really excited to have found another protein rich recipe. Thank you!
These were amazing. I made them last night. Super fudgey and awesome. I used rolled oats instead of quick oats and 1/4 cup of maple syrup and 1/4 cup of agave due to running out of maple syrup and will prob stick with that recipe cause they were amazing. Thanks
Just made these and substituted the oil with natural peanut butter! Yummy! Mine didn’t have the “sheen” on the top, but oh! So delicious
Thank you so much for such a great recipe! My husband recently underwent double bypass surgery and we have as a result drastically changed our eating habits, it was so nice to find something that everyone could enjoy as a dessert that isn’t contributing to bad health. This is truly delicious. Fantastic recipe, I tell everyone how great they are.
Hi. I am trying to *eat clean* and finally tried this recipe. Omg! Amazing! My husband even liked them! I didn’t have vegetable oil and am trying to cut calories where I can So I sub’d 0% greek yogurt for the oil. Turned out perfect! I used only honey & added a little chopped pecans for a bit of a nutty flavor. Baked in a 10″ pie plate & cut into 16 for a 94 calorie chocolate fix! Now to just try & eat only 1!
Thank you! These brownies were delicious. I can’t believe they’re made from beans.
Love these. If I didn’t make them I would never have known they had beans in them. Definitely a make again and again and again!!
I substituted peanut butter for the oil, and they were beyond delicious. Even my mom, who strongly dislikes black bean brownies, LOVED these!!
I added peanut butter instead of oil. Turned out great! So delicious!
I just made these and they were a huge hit with my kids. When my 5 year old asked for seconds, I knew it was good. I find them to be tastier when they are completely cooled. Thanks for a great alternative dessert that I don’t feel bad giving my kids!
I made these today, so amazing. My first time too.( I made a double batch used half better body foods organic coconut oil and half vegetable oil and only Earths Pride Organic maple syrup, and added a tablespoon of chocolate chips in the food processor and reduced the amount of choco chips all together). I blended all the listed ingredients aside from what I changed, in the food processor and put half batter in my silicone mini loaf pan and baked 18 min in gas oven then cooled and put them in the freezer wrapped in wax paper for the kids to grab and go. They said they tasted like almond joys! Thank you for the wonderful recipe.
I made these today, so amazing. My first time too.( I made a double batch used half better body foods organic coconut oil and half vegetable oil and only Earths Pride Organic maple syrup, and added a tablespoon of chocolate chips in the food processor and reduced the amount of choco chips all together). I blended all the listed ingredients aside from what I changed, in the food processor and put half batter in my silicone mini loaf pan and baked 18 min in gas oven then cooled and put them in the freezer wrapped in wax paper for the kids to grab and go. They said they tasted like almond joys! Thank you for the wonderful recipe.
This looks really yummy.