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 actually have made these, however due to a chocolate and nut allergy in the family is made them with carob powder and chips, you need a splash more vanilla but they are decadent!
I’ve made these quite a few times now but they’re always so flat, i want thick fudgy brownies
Hi Katie, how many Calories are in your Black Bean Brownies?
These were amazing! I made them after a family dinner with my parents. We were all busily enjoying our new brownie recipe & ice cream while I was casually reading the nutrition facts you provided & my boyfriend asked “Where does the protein come from? ” I answered “Probably the black beans. ” I thought my father’s eyes were going to pop out of his head. “No way!” He exclaimed. “Oh, my aching back!”
Bravo Katie! This recipe delivers!
Hi-
I just read your peanut butter protein bar recipe and wanted to know where and what kind of chocolate protein powder you bought. I could not find the comment section for that piece so I clicked on your brownie recipe. Thank you
Hi Katie. I made the black bean brownies and my family loved them. My one question is, when baking (brownies, cakes, etc…) do you have a suggested “healthy” oil (or substitute) other than coconut oil that you would recommend? I do love to use it, but my brother is allergic, so I would like to have another option (other than vegetable oil, canola oil, etc..). Thank you!
You can use any neutral oil. Try sunflower oil!
These are hands down some of the greatest brownies I’ve ever had…black bean or not!!! I gave them to my dad, boyfriend, brother, and some coworkers and all of them went crazy. When I told them there was no butter, egg, flour, or white sugar they didn’t believe me. The best was seeing their jaws hit the floor when I told them they were made with black beans.
I recommend to these to anyone who has a sweet tooth and is trying to lose weight, like myself, or just trying to find healthier options to curb your cravings. Katie’s recipes are amazing! I’ve never made one I don’t like!!!
My only question… Do they need to be refrigerated or can they be left out at room temperature for a few days?
Wow. Someone needs a vegan chill pill.
Gotta make sure that capsule isn’t made of gelatin though, otherwise it’s not vegan!
Love love loved these!! So fudgy. My 6 year old and 3 year old loved them too!!
I accidently bought “oat flour” instead of “quick oats”. IS there a difference?
I absolutely LOVE these black bean brownies!!!!! I posted about them on my blog, check it out! 🙂
My family loves these brownies. They are our ‘go to’ for that guilt free dessert. I am having to count calories very strictly. I get a slightly different number for calories but I did want to confirm that your information that has a piece at 115 is based on 12 in your recipe.
Just made these – amazing! Totally can’t believe it. I mean, I knew they would be good, because I trust you, but seriously – wow! So fudgey. Thank you thank you!
Thanks for the recipe. These turned out okay. The brownies are too sweet for my taste and too gooey. Even after a night in the fridge! If I were to make this again I would reduce the amount of syup and chips and leave in the oven longer to firm them up. On the upside my husband thinks this tastes good.
I’ve just made these. Substituted the oats for milled chia seeds and WOW it tasted AMAZING and the texture was perfect!! I also couldn’t find vegan chocolate chips so I bought a bar of chocolate and added chunks to the end of the blend. Thank you, this will become a staple xx
Thank you for this recipe. I make them all the time. I’m a person with prediabetes and I can safely eat these. I’ve always refrigerated them but I’m thinking maybe I don’t need to, what do you think?