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!)
OMGOSHHHH!!! I’m obsessed with these brownies and they are a hit when I bring them to parties and stuff. You and your yummy desserts rock :D!
Made these with peanut butter instead of oil and they are the best black bean brownies ever! Love this recipe!!!
I like the how you say the trick is to reveal the secret ingredient after everyone tries them. When I make these, the trick at our house is to not eat the whole thing as soon as they come out of the oven! They are THAT good! 🙂
I am such a huge fan of this site and have culled three or four go-to recipes that I adore and make weekly. But this one puzzles me; it’s just… well, not that good. I’ve made them several times to the letter, but find the yield is pretty scant (thin brownies), and they’re just texturally and flavor-wise not that rewarding. It’s kind of like “cool that these are made from beans” good, but in terms of dessert good, chocolate good, brownie good, well, without the chocolate chips they’d be really meh. For folks scrolling for ideas and brownies on the brain, I think treats like the CCK chocolate brownie cookies are way more delicious and satisfying.
Somewhere in my mind, I keep telling myself that if I eat brownies and cheesecake I can look like that. That’s right, isn’t it LOL…
I love this recipe! i have made it 5 times already and the last time i used a mini muffin pan . It came out awesome.
This was my first time making or having black bean brownies and they were awesome! If I didn’t know any better I’d have thought they were the real thing. I did make one substitution and that was to use applesauce instead of the oil to make it even healthier. I initially tried mixing it in a blender first (Vitamix at that) and it kept getting stuck. I finally transferred the batter to a food processor and it worked much better.
Delicious! I’ve made them a number of times now. Wasn’t a fan of using oil so I used a quarter cup of unsweetened apple sauce and decreased honey to 1/4cp as well and no added white sugar. A bit more fudgy and not as caky but still delicious
I’ve made these about ten times (maybe more) now, and love them! I usually double the recipe. The changes I make are subbing half the coconut oil with unsweetened apple sauce and adding chopped walnuts. I prefer these over “regular” brownies now-yum! Thanks for the recipe! 🙂
My husband was joking recently about my “health food” and how I used to make black bean brownies. I had no recollection of that, but it’s possible I picked it up in one of those cookbooks about how to sneak healthy ingredients into your kid’s meals. Anyway, I got online and found this recipe. I made it exactly as described and they were delicious! I made a double batch and shared some with my book club (rave reviews) and family. And even my skeptical hubby said they weren’t bad.
Thank you Katie!
I made these!! They are very rich and fudgy and taste good hot or cold… and rly good with icecream… 😀
(I like the deep dish cookie pie better tho!)
Omg! These were incredible. I often have a foodie night where I invite all my friends and each bring a dish. I’m definately going to make these and have them guess what is in it. So easy to make.
These brownies were awesome. I added macadamian nuts.
Hi Katie,
I made two recipes lately that just didn’t come together or taste good. One was frozen dessert with pineapple which was sent by email recently, the other was a raw chocolate cookie recipe that didn’t come together. It had one and half cup dates with a handful of chocolate. Chips which I put in my food processor and it would not come together.. Where am I going wrong.. Love some tips.
Is your food processor not strong enough? What kind are you using? Also be sure to blend very fully until completely smooth.
This is a great recipe. Have read a few of the lesser ratings, and I have made these several times each time with all positive results. The last time I got busy with something and left them processing for a few extra minutes…. They were amazingly smooth, no one would believe they had oatmeal in them. Now I don’t mind when they were more textured, but if it’s smooth you’re looking for, a little longer in the food processor will do it!
He liked these ‘fudge’ brownies (age 10)! Used canned pinto beans, added a little (a lot!) more sugar and since the dough still had a bean taste, I added 2 tbs. almond flour.