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!)
All I had on hand were black chili beans, so I decided to go ahead and give it a try. I rinsed them really well. They have a sort of Mayan Cocoa flavor. The chili flavor comes through, though, so be warned. They are really moist and yummy!
Thank you for creating such an amazing recipe! My entire family and work colleagues have tried these brownies and they have all said they are the best brownies they have ever had! Keep up the great work 🙂 your website is amazing!
My oven isn’t working so I made them in my crock pot! I didn’t have any chocolate chips but I did add walnuts. Also, when I melted the 1/4 cup of solid coconut oil, it ended up being about 1/8 cup. I put parchment paper in my crockpot and sprayed a bit of oil, then added the batter. I also added paper towels under the lid to catch moisture. They were almost done in a little under 3 hours on low but I left the lid off for the last 30 minutes or so. I could have let them go longer but I didn’t mind them being a tad gooey in the middle. My kids and I have been devouring them!
Dear Katie-thank you so much for helping me figure out stuff that is Gluten free. My son, husband and son’s best friend all have food allergies and it is fantastic when I can find one thing that they all will eat! It has to be egg, nut and gluten free.
I had the egg and nut free down but gluten free stuff tasted AWFUL! Now I found recipes that are great. I have shared your cookbook and website multiple times. Keep up the great easy work!
So I just made this and am pretty impressed! I just realized that I forgot to add the 2 TBSP sugar but the sweetness of the chocolate made it good still. I made it a round pan as it was the smallest I had, brownies are pretty thin. I think this could very easily be doubled (though might have to go in two batches unless your food processor is huge :)). Regardless, definitely is chocolatey and satisfying, doesn’t take like beans. It was so easy since you just throw it all together in the food processor. Will make again! 😀
These are just as enjoyable as a traditional brownie. I erred them to die hard chocolate fans and they loved them. Thanks for sharing your recipe!
I finally got around to trying these after having first seen the recipe about a year ago. They were a hit. I was a little skeptical as the raw batter tasted like beans (I always lick the spoon!), but the end result was awesome. My wife couldn’t believe they were made with no eggs or flour.
Now, has anyone tried to make these using your own cooked beans? Dried beans are so much cheaper and I was wondering if anyone has given this a go, but if not, then maybe I will have to do so, and report back.
Made these and they were good! I used honey and I think i could have omitted the extra sugar because they were sweet (the chocolate chips probably helped :). Definitely recommend making, especially if you like fudgy brownies.
Seriously, the BEST brownies ever!!! My kids LOVE them. Even my really picky 10 year old!
Hi Katie,
These brownies are amazing! I’m a massive fan of your blog and have enjoyed many of your recipes, but these have to be my favourite!
Quick Question: I’m currently on the This is Local London Young Reporter Scheme: A programme dedicated to giving young people the experience of working as a journalist:
I was wondering if I would be able to publish a version that I’ve adapted of your brownies – so long as I credit you of course!?!
Thank you… if you don’t mind, please may you respond as soon as you have time!
These are literally amazing!!!! I made them yesterday and used stevia sweetened dark chocolate and broke that into chunks to use as the choc chips, and used maple syrup and natvia instead of the sugar 🙂 I love your blog!
I made these today and they’re terrific! As a McDougaller, I subbed in applesauce for the oil. I used regular sugar and since my cocoa was 100% cacao, I used a tad bit less than the 2 Tbsps. I put the 1/2 cup chocolate chips on top, along with some walnuts. They’re super chocolate-y, which is exactly what I wanted. Thank you – this is going in my favorites pile!
I made these this evening and think they are lovely. I would say, however, that you would really need to double the recipe to fill an 8 X 8 pan. I made it in loaf size pan and even then the finished brownies aren’t very high. I also baked it a little longer (25 minutes), which set it up nicely.
Is there a way to substitute Monk Sugar for the Agave or Maple Syrup? I tried the recipe and tried subbing Monk Sugar but I wasn’t sure how much liquid to add. I tried adding applesauce to add moisture, but I think that made it taste odd. Also tried adding water . . . Can you post a version without Agave or Maple Syrup. I am working with a dietician and she prefers me not to use either at this point.
I will say the zucchini brownies were awesome 🙂
1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
I want to try these! I just put the recipe into the WW calculator, and I got a Smart Points value of 7 per brownie (cut into 12). If I said they were cut into 24, then it’s 3 Smart Points.
These were genuinely delicious. My husband knew there was a “secret” ingredient before eating them and was totally skeptical before trying them, and couldn’t believe how good they were! I agree the trick is to blend the HECK out of them in your food processor. But really, I couldn’t believe how well these turned out!