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!)
We made these and the family devoured them right out of the pan before they could cool. These are crazy awesome!!
I added 3 tablespoons of apple purée in place of extra sugar.
It worked incredibly well!!
I am licking the batter as I’m waiting for the brownies to be done, if that’s any indication how yummy this is.
Wow! Made these and so surprised! They are delicious! Highly recommended!
How can you make these without any type of oil involved? Oil = Death……
Kevin
Hey I just made these! I used the exact ingredients listed above. I didn’t have a food processor but I just my blender which was harder. I had to add water to get it moving. I tried to extract the water out before baking though. They did come out a bit wet but they’re in the fridge now! they hold up well just the center isn’t as dry as i would like! All in all they tasted just like the store bought brownies, were quick and easy to make! I will make the with a food processor next time and hopefully they arnt as wet! ALSO – i used a cupcake holder instead and they came out very nicely shaped (like real brownies) I also added some crushed walnuts on the tops of some of them for some added crunch! and of course I used the chocolate chips!!!
I made these last night and wow!!! Hands down the best black bean brownie recipe. I fed them to my husband, who would have never eaten these if he had known they were black bean brownies, and he ate half the pan!!! My new favorite recipe!!! Thanks a million!!!!
Wow, I was just scrolling through BuzzFeed, when your photo for black bean brownies came up on a thumbnail! I was thinking oh my goodness I know where that photo is from!
http://www.buzzfeed.com/carolynkylstra/that-veggie-life
Thanks for letting me know!:)
I tried these and everyone at my work really loved them. The only thing is, make sure you follow the instructions to refrigerate them! When they were warm you could really taste the bean. But when they were cold? Nobody ever suspected these delicious fudgy treats had a secret ingredient. I used refried black beans in a can and they worked great (make sure just salt is added and no garlic, etc!)
I made them yesterday and they’re already gone!! My die-hard New England meat&potato husband even liked them enough to take a few to work to share with his coworkers, who now want me to send a batch to work with him for the entire office. My only problem: the recipe is too small! I need a larger batch. I’m not a baker at ALL (another reason this recipe rocks- it’s idiot-proof lol)…but I’m assuming I can just double everything in quantity and still have it come out ok? Thoughts?
I just made these and they were amazing!! I added chopped up pecans because I made reg brownies with nuts so thought I would try this with them as well and it turned out great!! Thanks for such a great alternative for sweets that is healthier! I am now a huge fan of you!! Bring on more yummy recipes <3
I am a lover of food. I love sugar and flour and steak and cheese, but I also love kale and quinoa and tofu and chickpeas. I just want it to taste good.
What I don’t like is food masquerading as something it’s not. Fake meats, spaghetti squash as noodles, legumes in desserts…
Oh wait. Then I had these.
These were literally the BEST brownies I’ve ever had. My roommate made them and I am forever in her debt. I don’t even care about the health factor – these were outstanding.
YUM. Thank you 🙂
These brownies are simply BAD ASS. Thank you for sharing such an amazing recipe!
Well, you were right!! My boyfriend, even after knowing they have black beans in them said “These are the best dang brownies I’ve ever had!” The tupperware container is firmly planted on the coffee table for eating while watching TV haha. Thank you for the recipe!!
I’ve made these a few times and they’re always great. Recently my food processor died (very sad I know) so I was reduced to using my crappy walmart blender. I added the beans with the “liquids”… Melted coconut oil, honey, and vanilla. This made it easier to get the beans blended properly but still overworked my blender. The blades got really hot and as a result heated the batter enough that the chocolate chips were melting as I mixed them in. At first I was upset and thought they’d be ruined but that melty chocolate mixed in with the brownies made them come out more fudgy like a regular brownie! Definitely a happy accident, I will melt the chocolate before stirring it in the batter from now on!
I made these today – rich, gooey, delicious!