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!)
Made these today and they were awesome!!! I didn’t have quick oats, but rolled worked just fine. Kids liked them better than my homemade regular brownies
Hi,
The recipe looks great, I’ll give it a try on the weekend.
If I want to double the portion, should I still bake it for the same time if I use a recipient twice the size?
Thanks!
I was craving something chocolate & these hit the spot! They are so good, a must try for those looking for brownies or something chocolate without the calories or the guilt.
Is it possible to substitute blackstrap molasses for maple syrup in the black bean brownie recipe? Thanks!
I just made these brownies and they are exactly the same as regular brownies, but better. Very moist and you cannot taste the black beans at all. I used 1/2 cup of sugar free maple flavoured syrup instead of pure maple syrup and omitted the sugar. Other than that I followed the recipe and calculated the following macros with the ingredients I used for 9 brownies; 855kj (approx. 205 calories), 4.8 protein, 17.11 carbs and 11.88 fat. Next time I will try to increase the protein and decrease the fat (which mostly came from the choc chips). Thanks I will recommend to others.
Made these today with my sister and law and we both thought they were to die for! They’re absolutely delicious!!
I will try these. I have tried another black bean brownie recipe but it came out awfull.
I made these last night and they were incredible while still warm. I was fully expecting them to be just blah once refrigerated, but to my delight they are even better cold! I will definitely make these again. Thanks for the great recipe!
Just made a double batch for my son’s birthday treat at school–SO GOOD! I would love it with some walnuts, but I was worried about adding those for the kids at school. Next time though. 🙂
I just loved this recipe! I only had a little Ninja so I processed the beans first then the oats and simply mixed everything else on high in the stand mixer. It came out perfect. I also doubled the recipe and poured the batter in a 9 x 13 pan and baked for 25 minutes and then refrigerated it. It was fantastic! I think next time I may substitute 1/2 the maple syrup for xylitol to cut down a bit more on the sugar content but it was perfect!
Mmm. So good. They remind me of chocolate oatmeal haystacks. I could have eaten the batter raw. Not the brownie texture I’m used to but very tasty.
Ah! This recipe looks amazing! I’ve eaten black bean choc. cake before so Im excited to try this recipe! I moved to Galapagos Islands recently.. here and many places in South America only use dried beans for general cooking/baking. Any idea if I need to pre-cook my black beans after they are soaked and drained, before adding them to the recipe? Thanks for the advice!
made these last night, they were a hit! a might have doubled the chocolate chips just to be sure, but… other then that. hehe. we loved them, thank you for the recipe!
Delicious brownies!
I substituted the 1/3 maple syrup for a half over-ripe banana, and I only had this omega-3 (flax, grapeseed, & extra virgin olive) oil blend for the 1/4 C, but everything still tasted wonderful!
Great recipe, Katie.
Hi, here is a chart that can hopefully help! https://lett-trim.today/stevia-conversion-chart/%3C/a%3E%3C/p%3E
I made these and loved them. I needed to add protein and iron so I used teff flour instead of oats and added 3 eggs. I also increased cocoa to 1/4 cup. I creamed coconut oil and sweetener and then added egg one at a time. Used nutribullet to liquefy beans. Came out amazing!!!!