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!
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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!)
Your black bean brownies are a dream! Thank you so much CCK!
As others have said, there is no sacrifice here. I’m fortunate to live in a part of Canada where there are diverse Asian foods, so bean desserts were not a stretch of the imagination to begin with. To the sleptics- I say try it before you diss it!
And by sleptics I meant skeptics!
I love this recipe…………I cut them up into about 1 inch pieces and throw them in the freezer. When I need alittle chocolate fix. this is it. I just pull one out (or sometimes 2) pop it in the micro for 5 secs. and YUMMY……………..delish!!! Rich and warm………..decadent………..I used a few peanut butter chips the second time………..and I use coconut oil.(gives it a light coconut flavor along with the chocolate/peanut………….I’ve sent them to friends and they are now making them too! I’ll be trying more of your recipes. Thanks-you!
Can this be doubled? They were so good and I had no idea they were bean vegan brownies! I ate more than I would of regular ones!
Hi – are the nutrition facts based on dividing into 9 or 12 brownies? (my son is a type 1 diabetic and having the carb count is SO helpful – thank you!)
Excited to try these! Wondering if they freeze well?
Neither one of those is a food processor, which it specifically says to use in the recipe instructions.
I made these last night and they were awesome! My family knew ahead that they were black bean brownies and were pleasantly surprised how good they were.
Would these turn out as good if I double the recipe? We are a large family and a single batch is just a teaser. Also, should I adjust the cooking time if I double it?
Thank you for the great recipe.
Just made these, and they turned out pretty good! You do however need a REALLY good food processor. Mine is pretty average, and no matter how long i blended the batter (used rolled oats that i blended first, separately), they bean skins wouldn’t break down.
I used dried black beans that had been soaking overnight, then simmered for an hour or so until soft. Also substituted the sugar and parts of the maple syrup for dates (about 10 small ones, soaked in a little bit of water to soften).
Also will probably increase the cooking time, or switch to the fan forced setting next time, as the brownies were still a little raw even on the outside.
question on regular vs no salt added black beans – should it matter? I made these the first time with regular canned black beans (w/salt) & a second time w/o. The first ones were better for sure but I also changed the chocolate brand & the sugar brand… I know I changed too many things at once, but I was so excited from the first batch & assumed the no salt beans would taste better in a dessert.
Tried these and they are amazing! I didn’t put any choco. chips in at all. The kids saw the open bag on the counter and thought they were in there…we are on our third or fourth batch now! I used kidneys for this batch and you need a little more sweetener or cocoa, but they are eating them!! I have never had luck baking brownies in my oven, they never come out right, so the thin, really dense consistency of these is no matter to us..some are able to get a thick, fluffy brownie, but not here, and now it doesn’t matter. Thanks for all the recipes, I am going to try many more…and buy cases of beans…hahaa!
Can you adapt this recipe to use dried black beans (cooked first of course) instead of canned?
This recipe came out incredibly tasty! I made a few adjustments to lighten up the recipe even further – instead of 1/4 cup of coconut oil, I used 3 tablespoons and then added 1 small apple into the food processor (peeled and chopped up) along with a tablespoon of almond milk to maintain a nice moisture level. I also replaced the sweetener with 1/4 cup of Z-Sweet – erythritol and stevia blend – and 1 tbsp of maple syrup (when using a sweetener w/ stevia, adding a bit of maple syrup/honey makes it taste completely natural). This version came out to be 73 calories when divided into 12, and 97 when divided into 9! (I did not add chocolate chips, but adding 1/4 cup would total the calories to 96 based on 12 servings)
I had planned on making frosting if they didn’t taste great. At least then the kids would eat them. I tried them and loved them. I gave them to my kids without frosting and they both loved them.My daughter asked if we could make them again before we even finished eating the first batch. One question. My friend’s son is diabetic so the nutritional info is great for him. She wants to know if the info is for when they are cut into 9 or12?
Amazing! I substituted coconut sugar for the regular sugar….
Okay, just made these, and I’ve come to the conclusion that they must be the product of black magic, because they taste awesome! They’re moist and fudge-like and unless someone told you they have black beans in them, you’d literally never know. I’m so making a second pan and taking them to my writing class on Monday just to see the look on their faces when I tell them what the brownies are made with. XD Thank you so much for sharing this recipe. I recently committed to eating healthy and its great to have brownies that are relatively guilt-free. My 64 year old mother is one of the pickiest eaters I know and even she loved them!
I just made these tonight. I used honey & 1/2 cup of chocolate chips. I had my husband taste them & give his opinion before telling him that they had black beans in them. He thought they were pretty good (not fantastic), and mostly got a taste of chocolate chips. He was very surprised to hear that they had black beans in them. I couldn’t taste them, either, but I wasn’t crazy about them. I am not vegan, so I am used to eating REAL brownies, so maybe that’s why. However, nearly every other recipe I have tried on here has been a “keeper.” These were just “so-so”, but hey, at least they are MUCH healthier than other brownies 🙂