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 love this recipe! I add about 1/2 tsp of cinnamon and a pinch of sweet paprika for kick. It’s been the hit of the party!
I absolutely love your recipes. Thank you for all you do to make and share these amazing recipes. The black bean brownie is one of my favs and I make them all the time and love to see people’s reaction when they find out the ingredients. The mini banana chocolate chip muffins are a staple in our house. My kids beg me to buy ripe bananas so we can have these regularly. I don’t feel guilty feeding my family, and myself, your fabulous recipes.
Sooo delicious! Made a batch a couple days ago, making one now, and plan on making some to take to the hospital for the nurses when I give birth in a couple weeks!
Nobody can tell that these have black beans, it’s fun to reveal the secret!
I used organic dark amber agave, and organic coconut sugar, and for a little twist, caramel filled chocolate chips, as well as mini ghirardelli semi-sweet chips. Gooey, decadent, totally delicious! Think I might add some nuts this time…
Thank you for this recipe!
(P.s.) I don’t think I’ve ever baked anything on my own before this! ?
Hi Katie,
I just made your brownies. They are delicious and we all love them (incl. kids). They did not rise as much as I had hoped for; however, I may just add a little more baking powder next time. They are super fudge. Thanks for sharing this recipe.
I made these yesterday, loved them. Everyone who had them loved them. Definitely my new go to for brownies. I’ll surely be trying your other recipes. Thank you.
Subbed the oil with Skippy Natural Peanut Butter and it still came out amazing!!!!!
These are unbelievably delicious!
I decided to try these instead of making my usual which is your mug cake recipe. These are delicious! I subbed applesauce for the oil and had to use rolled oats because I was inexplicably out of quick oats. Will be making these again!
These were really tasty. Even more so after a night in the freezer. I don’t eat oats so I substituted buckwheat flour. I also omitted the chocolate chips. I also added a tablespoon of ground chia seeds for a little firmness. Next time I think I’ll mash banana for the sweetener. Thanks for the recipe.
I’ve made these today and while they’re not bad by all means, I can totally taste the beans, lol. They end up tasting like mashed beans with chocolate. Not bad, but a bit unusual and not really what I’d consider an outstanding dessert. Still, thanks for the recipe, I may experiment with it a little 🙂
Tina, I read your comment….either you’re not processing your ingredients long enough, or not rinsing your beans after they come out of the can…also, if you place your oats in your food processor first and turn them to a flour consistency, that will help. I also add a bit more maple syrup like 2 extra table spoons (instead of stevia)…make sure you add the chocolate chips too, and I like chocolate so I add an extra tablespoon of cocoa powder. I bake it all for at least 18 minutes. Try that….let me know if you got better results ok 😉
I was skeptical about these when my mom made them for me…but they were delicious!!! She did the recipe as-is, but I searched the comments today to see if anyone had luck substituting Greek yogurt for the oil, and didn’t find anything. So I went ahead and tried it, and they still taste great and keep their brownie form! I used 1/4 cup fat free vanilla Greek yogurt, in case anyone else is looking for a low-calorie swap for the oil. Thanks for the recipe!!
Thank you for this awesome recipe! The flavor is wonderfully chocolate-y and the texture isn’t offputting at all – it reminds me of red bean paste which I ate all the time growing up (and loved it). Will definitely make this again!
I love this recipe as it doesn’t have nuts or seeds and I can use it in my kids foodie class. I will let you know what they think. Thanks for sharing!
I made these yesterday and they are very, very good. I suggest to make sure one uses a good brand of chocolate and cocoa powder. My fav is Ghirardelli brand chocolate. I added more chocolate pieces than recipe called for as well as walnuts. They set up nicely. Old fashioned oats worked well. I pulsed all dry ingredients first and then started adding in beans and wet ingredients. Since I have had a wicked brownie sweet tooth lately this recipe fills the bill and I don’t feel like it’s less than the ‘real’ thing.
OMG! These are the easiest, most delicious and least messy brownies I have ever made! This is my new go-to chocolate fix
Have you ever put peppermint essential oil in these? I am thinking of trying them and wanted to try them with some peppermint flavor, wondering your thoughts.