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 found your recipe yesterday in a desperate search because I did not have all the ingredients to make my regular recipe. I made half the recipe because I just wanted some brownies for the past few days. They are delicious! So delicious in fact that everyone wanted some of them. My regular recipe was good to me but no one else would have anything to do with them. They knew it was bean brownies and it didn’t make a difference.Bummer though I really thought I would have them all to myself because they usually never eat them. Thank you for the recipe, I will be sure to make a double batch next time. 🙂 One more thing, I used pinto beans because I had no black beans, yeah I was desperate for brownies!
OMG!!! THANK YOU SO MUCH FOR THIS RECIPE!!! I just made them and they taste so good!!!! best brownies ever!!!!
Ok, so I made the Black Bean Brownies last Saturday and had to freeze them as they were being gobbled up. When I checked the freezer mid-week, there was one left!! I guess they taste as good frozen as not 🙂 Definitely recommend this recipe. Thanks Katie!!
I didn’t have the oats so I replaced it by 1/4 cup of coconut flour and added a little bit of mix just to add some moist. They turned out perfectly!
I think these are OK. My kids (8 and 7) took one bite and hated them.
I’ve made this many times before and it is always a hit. This time I tried using applesauce instead of oil to reduce the fat content and I just used 1/3 cup maple syrup. I brought them to a play date and all the kids had seconds! I’d say it is still a hit even with these minor substitutions 🙂
Thank you so much for this recipe! I teach nutrition education and brought in these brownies to share during a recipe modification class. They were obsessed! The icing on the cake? My boyfriend said he would have never guessed they were vegan or that they contained black beans! Thanks again!
I tried the black bean brownie recipe and used old-fashioned oats. I never had these before, so I don’t know if using them made a difference from the quick cooking variety, and I also didn’t have enough chocolate chips, so broke up some 86% dark chocolate pieces off a bar. Those brownies were fantastic! Thanks!
Made these brownies and took some to work for others to try. Everyone loved them and wanted the recipe. They are awesome; going to make them this weekend for my family.
Perfect! Easy to make & delicious. I prefer the taste of these over regular brownies 🙂
I am not a brownie fan at all but even my husband likes these. I’ve been looking for something like this for so long. Sweet, chocolaty, healthy and low in calories, how good can it get? But I do have a question.
My brownie did not rise at all, I wonder why. I didn’t have quick cook oats so I pulsed the rolled oats to make them into quick cook oats. I googled to see the difference between the two. Quick cook oats are normal rolled oats pulsed so they cook quicker. I kept to the recipe for the rest. Any idea or does this brownie not rise?
Christel
Brownies are not supposed to rise 😉
They are dense and fudgy. Otherwise it would be cake. And let’s face it, brownies are better than cake!
I forgot to give my stars. So here they are.
To add to my previous comment –
My husband prefers stake to cake 🙂 but he said that this brown is not too sweet and wouldn’t mind taking these to work as a snack in the afternoon 🙂 🙂 🙂
What can I substitute for the oats? I am allergic to them.
I love Beans ,all kinds. Just found this site, and LOVE sweets . So happy to find you.
You look so slim and beautiful . Also love Mollassas deserts. Hate eating sugar . Thank you so much for sharing healthy recipes. ???❤️
How could I not love you, you are quite a dish yourself
Hands down my favorite recipe right now from your website and cookbook. I’ve made these and even fooled my family with the ingredients. Delicious – thanks