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 am thinking about upgrading from my blender to a food processor – and it seems like you recommend a food processor for a lot of your recipes. What type do you use? I saw something about the Vitamix but when I saw the price I about fell over!! Thanks!
I’ve asked this before! She has a Cuisinart, which is now what I have too. Works great for this and also the oatmeal raisin fudge baby recipe too :).
Thanks Katie, I made these yesterday, they are great! I found that I needed to triple the cocoa powder to cover the bean flavor (at least for me, I have super good taste buds) and added a bit of extra oil and some water to thin it out. They turned out amazing. 🙂 We love dark chocolate at our house, so they were perfect!
I have to laugh, I posted a no flour black bean recipe too! Yours is way healthier then mine. I look forwrad to trying it! Have a great weekend!
These were AMAZING. I made them for my boyfriend, one of the most unhealthy people I’ve ever met (sadly), and didn’t tell him what was in them. He couldn’t believe it when I told him!
Since I am completely addicted to your blondies ( AND your no-bake cookies, AND your coffee cake and etc etc etc…LOL!!), I will try your black bean brownies…I am sure they will be just as fabulous!!!
I just made 2 batches of these. First batch I subbed applesauce for the oil and used conventional pancake syrup. They turned out mediocure at best. I put shredded cocoanut on top and extra chocolate and that made it better! The cocoanut got all brown and crispy! The next batch I used veg oil and plain white sugar. The batch is SOOO much better. The oil gives the ful l richness and denseness of what a brownie should taste like.
Im a college student and I love this blog because Katie makes healthy eating fun, attainable, affordable and enjoyable. Keep up the great work. You rock the blog world! 🙂
Thanks for sharing your experience w/ regular sugar! I’m a grad student, so maple syrup for baking is CRAZY expensive. But I love CCK 🙂
I immediately tried these with maple syrup, coconut oil, and one pack of stevia and they are amazing. Thanks for another keeper!
I loved black bean brownies! I’ve made some using coconut flour and bananas before, but I love your version of it too! 😀
I’ve never tried black bean brownies but have always wanted too- I was always worried i’d be let down though! I’ll have to try these some time 🙂
Just ate 2 of these brownies after waiting 10 LONG minutes for them to cool! They are fantastic. I did not have black beans so I used kidney beans. Thanks for coming up with this fast, easy delicious recipe! I might have to go eat another brownie 🙂
Second attempt turned out completely bean free in flavor- seems that the best trick to get rid of the bean flavor is to use your own dried beans that you soak and cook without any salt- then allow to sit in water for an hour or two before using. This leaves them completely flavorless. Perfect!
Okay, I’ve tried many black bean brownie recipes. Some were rich and decadent others too beany. These give the most bang for your buck – easy recipe, ingredients you have in the house, quick clean up for GREAT results. Thanks Katie!
Is today your birthday? HAPPY BIRTHDAY
I’ve made is it Rocco Dispirto black bean brownies ..they are ok…
I will try these tho since your a genius
I have yet to try black bean brownies… I love all of your chickpea creations so i’m thinking this weekend is the weekend to suck it up and try… i’ll let you know how it goes 🙂
I am making these right now (woohoo Friday Night!!!) and my mom thinks I’m crazy! I hope I prove her wrong when I pull these out of the oven!!! Thanks for posting this great recipe!!
Follow up…these are LEGIT! Go make them!!! Even my hard to impress mother LOVED them!! They totally are just as good as “real” brownies”
These were so good! I tried one other brownie recipe with black beans (not from your site) and it was awful, so I was hesitant to give them another try and my husband was like WHAT? You’re trying another crap brownie recipe? But you proved us both wrong, thankfully. These are like melt in your mouth fudgy good!