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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
These were so good! I made them for my mom since she can’t have gluten and they turned out wonderfully! You wouldn’t ever know they were made with black beans. Thanks for such a great recipe. 🙂
I love these brownies. A good friend has issues with wheat and eggs and she’s the one who showed me these. I just wish Weight Watchers has stayed with PointsPlus, then I wouldn’t feel so bad. With their new SmartPoints, 1/12 of this recipe is 7.5 points. I liked it better when it was 3.
By black beans do you mean those we mexicans eat with tortillas? Hard to believe for me.
Are the black beans cooked first? Or put in raw?
These are awesome!! My husband loves them! I enjoy sharing them with friends and not telling them about the black beans until after they taste them!
Hi Katie, I just wanted to say I found your brownies on pinterest and saved them with hope but scepticism. Just baked them up, even the bean batter tasted not half bad haha! The brownies are great, for no flour they are still very light not the stogdy texture i would have imagined. thank you for sharing!
Just have to say these are a solid five out of five! Holy cow! Thank you for this recipe. They are delicious!
love these brownies!
Can I use canned black beans?
Wow! These were so yummy! My husband didn’t even know it was made with beans 😀
I’m gonna make these tonight
Am i crazy for eating this entire thing by myself in one day? Guitlfree or not? Anyway, the best healthy cake ive made so far, I love beans!
These are delicious! Very fudgy and chocolatey……no bean taste at all! No lie, some of the best brownies I have ever tasted 🙂
These are so good! I have a huge sweet tooth and didn’t think these would satisfy it, but they did! Don’t be scared by the black beans!
These were very good, I used malitol syrup & semisweet chips as that is what I had, very good!
Hi Katie, I made these last night – My first ever HEALTHY/VEGAN dessert and I must confess I loved it. When I took them out of the oven after 15-20 minutes they were still quite raw, I was confused between setting them in the refridgerator as you suggested, or baking them for a bit since they were impossibly gooey. After another half an hour they actually ROSE. Were yummy fresh and even better after a night in the fridge. Fudgy-chewy and chocolate-y would never believe they were full of beans 😉 Thank you so much, this one’s a keeper