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!)
My kids LOVE these brownies! Thanks for the recipe!
I LOVE this recipe!!! I made them for my kids and they had no idea there were black beans in it. I have shared this recipe with many friends. This will become my go-to when I make brownies.
I also have been making many of your other recipes, I have yet to be disappointed!
I made these as a treat for the kids. They LOVED them, and the best part, the 6 yr-old requested that we start making these to take to parties instead of traditional brownies. Of course they have no clue that these are WAY healthier. Thanks for a great recipe! I’ve already told at least 4 other people about them! I’m a little obsessed now.
Since taking a “food education” class in January, I was facinated with the black bean brownie recipe presented by the “educator.” But when I made them, my husband said they tasted like
“chocolate cardboard.” So in searching on the web, I found your recipe, Katie, and immediately tried it out one weekend. It definitely deserves 5 stars! Quick prep; all the ingredients I found in my well-stocked pantry, and the taste was “off the charts” according to my satisfied husband. Thanks for the great recipe! KEEP UP THE GOOD WORK!
These were OUTRAGEOUSLY good. I read about 4 pages of comments saying how good they were, but they went over and above my expectations. You cannot taste a hint of bean. They almost taste… Unhealthy!! Sooo fudgy and delicious! Thank you Katie!!!
I have made this recipe multiple times, even took it to a work event, and EVERYONE loves them! My 6 year old daughter and picky husband love them as well 🙂
I was looking for a semi guilt-free brownie recipe to satisfy my sweet tooth and ran across this one. These brownies were delicious and even better the next day! I didn’t have all the ingredients on hand so I made the following modifications: Hersheys special dark cocoa instead of regular, rolled oats instead of quick oats, brown sugar instead of stevia/sugar, canola oil instead of coconut/vegetable oil, and no vanilla. I will definitely be making these brownies again!
They were delicious but I did had to put them in the fridge to firm up. I would prefer not to have them as moist and wondered how to give them a thicker consistency right out of the oven. Absolutely delicious and will try again.
I have tried 5 black bean brownie recipes before this one. Each one had an odd texture and a distinct black bean flavor. That is why I am so thankful that these brownies taste SO AMAZING! I love that they are a wholesome alternative to the kind I grew up on. I honestly prefer these to any other brownie. They are delicious and filling and I wouldn’t change a single thing about them. Thank you for the amazing recipe Katie!
The brownies came out really good!! Thanks for the great recipe!!
HI there. I made these today. I used the exact ingredients, except I subbed 1/4 cup applesauce for the oil. I used a full half cup of real maple syrup and no stevia or sugar. My kids had eaten all the chocolate chips I had in the house, but fortunately I had some hidden dark chocolate hershy kissed. I chopped up about a half cup of those instead. These came out great. Everyone loved them and no one had a clue about the beans. They definitely seemed underdone, but the fridge recommendation firmed them up.I had mine pretty soon after they came out of the oven, so they were not that firm and brownie-like, but I couldn’t wait. I was craving a cakey brownie, and that didn’t really do it for me, because these were really way more fudgey. It definitely cured my brownie chocolate craving, but next time I think I’ll add a quarter cup more oats to see if that makes it more cake-brownie like. Anyone reading this should try using the applesauce and omitting the oil to save fat. I didn’t miss it at all. Currently everyone is talking about how fat is good and carbs are bad, but I followed that philosophy for a long time. THEN at an annual physical my cholesterol was through the roof. I started cutting down on fat and lost weight and my bloodwork is now normal, so regardless of what the trend is, I am sticking to the low fat way of living.
Yes!! See my comment below. You wont miss the oil.
This is the first recipe I’ve tried from your site. I expected them to be pretty good, but they absolutely blew my expectations out of the water! These are seriously the most delicious brownies I’ve ever made, including regular flour and egg versions. Great job!!! I can’t wait to try more of your recipes!! Love, your new biggest fan.
Love it! I tried with nutella too, it was good but I prefer with the chocolate chips!
Great recipe. I used 2 dates (pitted, chopped and soaked in water) for the sweetener instead of the syrup and stevia. And substituted a little almond milk for the oil. Pretty good.
I just made these last night. Yum!!! My husband and I were pleasantly surprised at how tasty these are. Will definitely be making these again. I followed the recipe exactly as written. It was so simple & the end result so delicious. Thank you!!!