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 made several different black bean brownie recipes – made these today – the best ever for taste, texture and ease of preparation. Wont`t be making another again. Best brownie I have ever tasted!!
Has anybody tried making these with adzuki beans? Just curious:)
these are the best black bean brownies I have ever had. I have made this recipe about six times over the past few months . The last few times are used many muffin trays and they came out so cute . I have relatives who cannot believe that there are black beans in these brownies! I think the maple syrup makes them especially moist.
Hi Katie! Thank you very much for this recipe. I have a quick question, can we use al natural organic cacao powder instead of regular cocoa powder?
Tahnk you in advance
Dawn
Ummmm: these are actually so good!!! I had an extra can of black beans kicking around, and I have been super curious about these brownies for a while. I just made them an hour ago and already one third of the pan is gone! I’m just making sure they’re still good at declining temperatures 😉 Thanks for the great recipe!!
Cat
Katie, what is “a pinch of uncut Stevia”? Do you mean like the actual plant leaves?
Do you have any suggestions for making these without an oven? I have a microwave and a stovetop.
You can definitely experiment in the microwave!
I tried this recipe for my kids tonight and they loved it!!! I did add a little nutella and limited the sugar by using more pure honey.
Hi your amazing, and I am so sad, I loved, loved the soup recipe “Thai Red Lentil Sweet Potato soup”, and it’s no longer on your post. Is there any way to get it? I have a sick friend who loved it and I can’t find it now.
Thanks for all you do.
I just made these this afternoon. Good God, these are some of the best brownies I’ve ever had. I honestly can’t believe 1) I made them 2) they’re vegan and gluten free (I used gluten free oats) AND MADE WITH BEANS. It’s taken all my self-restraint not to finish the pan. I used a blender and it worked out fine. Thank you for this recipe. I’ll definitely be making these for the next social event I have.
I just found this recipe and i am so glad i did!!! My house smells amazing right now with the smell of brownie, and you would never know there were beans baking in there, too!
I didnt have any agave or honey in my cabinet, so i used coconute sugar instead, and just used a tad more of it because my dark chocolate was making it a bit more bitter (fine for me, not so much for my friends!!). Otherwise i followed the recipeexactly and–yummmy! Tysm for posting this ?
I have made this once and so has the boyf 😀 he took them to french class and these were well recieved by a group of french enthusiasts with no idea they were eating beans
Is there a certain brand of low-calorie chocolate chips, beans or maybe oil we should be using for this recipe? I can’t for the life of me make them for 115 calories each as the nutritional information states, even I cut them into the 12 squares and use the smallest amount of chips. Mine work out to 159 calories each which seems like a lot for such a small brownie.
Hey, I live in Germany and couldn’t find canned Black beans, only dry ones. They have to soak overnight. Do I also have to Cook them and Then prepare them? Or is the overnight soaking enough? Thank you! Loooove your Blog 🙂
How can we sign up for your blog?
I am so excited to try this and wonder if you, or anyone here, might have a substitution suggestion…Unsweetened cocoa powder for the chips. We like our brownies really dark chocolatey, so if they are less sweet, so much the better.