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!)
Thank you so much for this recipe! My daughter has a wheat, rice, potato, and egg allergy and I’ve been trying for years to find her some type of baked treat. This was delicious! You have made a 7 yr old super happy!
They were the most moist brownies I have ever made. Thank you so much for this recipe. My boyfriend and his friends couldn’t tell the difference!! Lol
SO GOOD! I made them last night and my chocoholic boyfriend and I each ate 2. The rest were gone in a flash when I brought them to work and my coworkers snarfed them all up without even guessing that they weren’t straight up fudge.
*Recipe note: I used blackstrap molasses instead of agave/maple syrup, and it was DELICIOUS. Plus an amazing source of potassium! 😉
Absolutely amazing. Super moist and fudgy. The husband and the son (both brownie LOVERS) did not have a clue they were made with oats and black beans. Great recipe! Will use it again and again. Thank you!
These are hands down the best brownies ever. My boyfriend has nut allergy, so I miss out on baking so many interesting and healthy recipes. He loves this one, and can’t believe it is made from black beans!! Bravo Katie! So quick and easy.
Yum brownies with hidden veggies are my kind of brownies.
Anyone know where to get pure uncut stevia. I’m not keen on the chemical laden fake stevia products popping up in supermarkets.
I’m late to the party as far as discovering this recipe, but wow, they’re good! The batter was even good and I thought about omitting the chocolate chips but took your advice to heart and left them in. They were undercooked so they’re in the fridge firming up as you instructed, but not before I cut a gooey sample. Yum-oh! Can’t wait to “trick” my husband with these!
I forgot to mention that I didn’t have quick cooking oats so I used rolled oats. I think because of that, and probably mostly my sub-par food processor, they weren’t smooth so you can definitely tell ‘something’ extra is in them. That doesn’t bother me since I love pays but otherwise they were exactly like ‘real’ brownies.
What is this sorcery?! They are amazing! Now, when it comes to substitutions, I used chocolate flavored whey protein powder instead of oats and Greek yogurt instead of oil. Talk about protein overload!!! DELICIOUS!
I didn’t have any quick oats, and my brother in law is gluten free so I subbed out the pats for gf all purpose flour. They turn out a little cakey but super yummy! Thanks for the recipe, will be using this in the future to make healthier goodies!
I’ve never tried a black bean baked good before, but whoa was this good! I have to admit the texture was a bit strange, but not unpleasant. Definitely going to recommend this to my best friend who is vegan. Thanks for such a great website! I’ll have to poke around and try some more of your recipes!
Oh. My. Goodness. These are amazing! I’ve been vegan for 2 weeks and love trying different desserts. I have a mega sweet tooth and a soft spot for baked goods. These are incredible. I even made some substitutions and used a blender (don’t have a food processor,) and they still turned out AMAZING and super rich and fudgey. I used cacao powder (instead of cocoa powder,) rolled oats (instead of quick oats,) and coconut sugar (instead of stevia or regular sugar.) Everything else was as written. THANK YOU so much for this recipe!
That might be the best brownie recipe ever!! I’ve been looking to add protein to my diet and this is the tastiest way to do it. I had to make a few small adjustments, I added a tbsp of 1% non-fat milk before pouring it into the pan, because the batter seemed too thick. And I had to bake it for significantly longer, but that could just be because my oven is temperamental.
we love these!! sooooo good. easy, and if you don’t say their healthy, everyone will gobble them up! thank you
I made those and they are superb! I used dry beans, and it took me like 2 hr of cooking to get them soft… had to refill water couple of times. It turned out like 600g or beans but well I had more cake;)
Delish ❤️??❤️??❤️??❤️
So easy to make and really tasty… thank you for sharing the recipe…