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!)
My 10 year old daughter has almost polished off the entire batch of brownies (I avoid sugar so am not eating these myself). She says that they are amazing, and I can hardly keep her out of them. I used sugar in place of the stevia, and 1/4 cup oats and 1/4 cup almond meal. I asked her what her review is, and she said, “These brownies are amazing and I highly recommend them!” Thanks for this fantastic recipe!
Fabulous, dear Katie, I love your efforts and willingness to share these healthy recipes. Thank you so much and God bless you with all the best health forever!!!!!
Yeah, you’re going to want to double, maybe even triple the recipe! I’ve had black bean brownies before and they were too dry and bitter. These are utter PERFECTION! Thank you so much for sharing ?
Outstanding!! Made these tonight at my husband’s request and followed the recipe exactly. Used extra light olive oil as the oil (which I always do in baking), and 60% cocoa Ghiradelli bittersweet chocolate chips (140g). The brownies baked beautifully (17 min). Hubby thought they were “too chocolatey” (is there such a thing?), so I’ll reduce the chips a bit next time, since they’re for him. I thought they were perfect. Super impressed with this recipe and your blog. Thank you!
These are fabulous! I was skeptical when I read it but they are so good!
Absolutely fabulous. I substituted regular flour for oats, and 1/2 cup sugar in lieu of other sweeteners. Recommend overnight in frig. 5 stars
Genius! Have loved everything that I’ve tried from this blog. And I don’t even feel guilty about it!
I work at a child care center and I made these for the children. I had to increase the measurements a little because I needed to make enough for 86 kids (and extra for my teachers!). The kids LOVED them! All my teachers have asked me for the recipe so I’ve been printing it off and sharing it. Plus, we have many gluten free children and they got so excited that they could have this!
Ok I am so hooked on these! May never make a regular brownie again! Used this frosting.Brownie Frosting
Ingredients
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa
powder
2-3 tablespoons whole milk (or heavy cream)
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Instructions
In a stand mixer with the whisk attachment (a hand mixer works excellent here), combine room temperature butter, cocoa, honey, vanilla and sugar.
Turn mixer on low and let it combine ingredients for about 30 seconds.
Slowly add in milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more.
Spread over warm brownies.
http://iambaker.net/brownie-chocolate-frosting/ Compliments perfectly.
For myself, this is a great recipe. For my 10 yr. old son I used extra white sugar and to increase the nutritional level (which he needs) I added an egg. I found that he liked the brownies better on the 2nd or 3rd day, after the taste and texture blended and was more similar to regular recipes.
I am pretty much on a sugar free diet. Can I sub xylitol for the maple syrup?
I love these brownies! I’ve made them more times than I can remember. 🙂
Me again. 🙂 Just wondering… is there a way for me to make these into muffins?
I’ve made and eaten 4 batches in a week! (I’m not even joking……!) Probably should calm down a little though, because you know….moderation….
On a serious note though; these brownies are the best black bean recipe I’ve ever tried and hands down, the best brownies I’ve ever eaten.
I stirred in some dried cherries and raisins into one of the batches when I added in the choc chips and also added some almond butter. (I know raisins aren’t everyone’s cup of tea, but I love them! My boyfriend hates them, which is one of the reasons I added them in…because I didn’t want him to eat all the deliciousness! Bugger, I’m selfish sometimes. Oh well.)
I’ve also blended in some dates to one of the batches to see what would happen – it sort of added an extra bit of gooey squishy goodness and tasted just as awesome. (I did let the boyfriend try these ones, mainly because he hates dates and I wanted to see if he would notice. He didn’t and he asked for more – SCORE!)
Basically, what I’m trying to say is – make these brownies. You won’t regret it!
These are wonderful brownies. It’s really customizable, which I can appreciate. I omitted the sugar with no problems and added in 3 teaspoon of liquid truvia droplets. I also added in 1 tablespoon of agave nectar and only 2 tablespoon of coconut oil. Still came out super moist, fudgy and delicious. Thanks Katie!!!
So good! I recommend adding nuts, not using honey, and definitely using chocolate chips inside and on top. 🙂
OK these are awesome, but I left off 1 star, because they are a bit dry! I made the chocolate bars from your recipe yesterday, chopped them up to use for chocolate chips, but since they’re coconut oil they melted in the mix just from the warmth of the food processor! Thats fine just made them oh so much more chocolaty! I’ve been reading other recopies, but I still like this, because its healthy and quick, but next time I will toss in at least 1 egg! I think thats why they are a bit dry, even with all the coconut oil in them! I think 1 egg or equivalent would work in this size of a recipe, and if not then I’ll just have to make it a third time with 2 eggs! Can you tell the dryness is stopping me from eating them??? NOT!!! This was my first time making any kind of brownies, much less heathy ones! Now triple chocolate chip New York style thick heavy cheesecake thats easy! And oh so good! But since I have autoimmune disorders, several, I have to stay away from the sugar. It actually causes me an enormous amount of pain! So I’m learning to use recipes! Which I have never done before. i just throw in what sounds and smells right and cook it! I love your site and ALL your recipes!!! I do wonder about a almond flour brownie??? I think the flavor of the almond flour would go really well in brownies, maybe I’ll try it some day soon!