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 made these tonight for the first time and they’re seriously amazing! I used 1/2 cup of maple syrup and followed the recipe exactly. I used a 9×9 pan and cut them into 20. They’re gooey and chocolatey and delicious! Thanks Katie!
Is it possible to keep these in the freezer? Thanks for your help! 🙂
Does anyone know if these brownies are freeze stable?
I made a few changes to this recipe including adding some coffee and substituted some 90% dark chocolate along with the chips (about half and half). The thing I love so much about this recipe is that I can make small “cookies” for my pet rats with the little bit of leftover batter that stuck to the processor blade too!
AMAZING! I made these today and they were so delicious! Nobody could tell there was any beans at all. I even put less chocolate chips then the recipe calls for and exchanged for some walnuts! I am so impressed, never going back to making normal brownies again. If you are hesitant on trying these, don’t be you won’t regret it! I used hershey’s naturally unsweetened cocoa powder if anyone was wandering.
Thanks for sharing so many wonderful chocolate recipes! I have “baking cocoa” in my pantry – is this the same thing as the cocoa powder for this recipe?
Katie, you forget to mention what degree the oven should be set at.
Thanks.R
I’ve never had a black bean brownie, made these tonight and they are amaaaazing!!!!! I’ll have my kids try them out tomorrow
Thanks for all these great recipes, Katie! I love that you offer options & how to use them within the recipe (stevia or sugar “of choice”, different flours, etc.). A challenging and sometimes scrutinized subject- very well done!
My family loves this recipe! I make it when I think my toddler might not want to eat the protein at dinner (usually beans or tofu). However, we think it’s misleading to call it brownies, so we call it bean fudge instead since it’s more like a fudge texture than brownie. It really doesn’t matter what we call it, we all love it. I never made a dessert with beans in it before and didn’t think I would like this, but I was won over. Thanks!
Pretty moist and tasty, there was one brownie that tasted a little beany maybe I didn’t mix it well enough but otherwise good vegan brownies.
Made these today, my very picky 4 and 6 year olds absolutely loved them. They hate beans and all veggies! They were amazing!
I am over the Wellness Program at a Health Care System and I used this recipe to “surprise” Associates about healthy alternatives. People were literally shocked at how amazing this brownie was. Obviously the trick is to not tell the recipe until after they rave about how moist and delicious it is. The most common thing they said was “No way, this is not beans!” Yep, it is 🙂
These brownies are fabulous!
I used no sugar ….only maple syrup and used 40gm of Oat flour as didn’t have quick cook oats…and they worked out perfectly
They are dense and fudge like which in my opninion is what a brownie is all about.
Thanks so much for the great recipe :))
These are fantastic! I’ve tried other black bean brownies and these actually taste like brownies. I love the batter too! My husband even offers to make these!
These are pretty good! I found out agave isn’t good for you though. Oops. Oh and just a reminder…it has black beans in it!?