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Black Bean Brownies – No Flour Required!

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Black Bean Brownies.

The famous black bean brownies recipe from @choccoveredkt... with over 1,500 positive comments from people who have tried them! Recipe:

EDIT: Thank you to everyone who has been asking…

After more than 3 years in the works, The Chocolate-Covered Katie 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 plus!

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, fudgey, 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 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 black bean brownie recipe!

black bean brownie recipe

I know some of you have been disappointed by mediocre black bean 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 white bean blondies recipe. 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!


Black Bean Brownies

Print This Recipe 4.92/5


  • 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 or agave (or honey, but not for strict vegans.) (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 (115-140g) (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation
Total Time: 15m
Yield: 9-12 brownies


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.) 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. 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

chocolate covered katie brownies

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Link Of The Day:

Rich, chocolatey, moist, fudgey brownies from @choccoveredkt with a secret ingredient – zucchini! The recipe is to die for!

Zucchini Brownies – One of my personal favorite recipes on the blog!

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. I am a die hard black bean brownie fan! I know that they don’t taste the best but they are close enough for me to enjoy guilt-free. I’m sure your recipe will blow the other’s I’ve tried out of the water though – can’t wait to try and trick my bf again with them :)

    1. That’s how I am – I’d rather have 10 “healthy” brownies than 1 “guilty” brownie 😀

      1. Meagan says:

        I’m the same as you. I get satisfied from one rich, decadent brownie, than from an entire tray of something that tastes only OK. Actually, I made the black bean brownies from Happy Herbivore and they literally tasted of vomit- no joke! So yeah, I’d rather eat the real thing and enjoy it, then have to choke something down that is a “treat”.

    2. They are different – but definitelly a great treat!

    3. Nancy Tatman says:

      I need a recipe for black bean chocolate cake.

  2. I have tried (and liked) black bean brownies, but not without flour. I’ll bet these are super moist and fudge-y. I’ll definitely give these a try! :-)

  3. Rachel says:

    Can’t wait to try these! I never tried a black bean brownie because it just never seemed appealing but these look really good!

  4. Jennifer says:

    You just made my day. I’ve always wanted to try black bean brownies but I’ve always been a little suspicious of the recipies that I see. I know, though, that I can always trust Katie!!!

  5. I haven’t tried them yet but you may have convinced me with your confidence in these!

  6. Kelsey says:

    I keep seeing black bean brownies all over the internet. I have GOT to try these!

  7. Sarah says:

    Hi Katie,
    You don’t know me but I work with Emily, and I was actually one of the ones who asked her for the recipe when she brought in the brownies! She came in today and told us you’d posted the recipe on this link and that there was a secret to the brownies, so of course I had to come here right away and see what the secret was.
    I think I fell off my chair when I read what’s in them! Having already tried them I know they are good but reading through the ingredients, I still can’t believe there were beans in there! I’ve never tried beans in brownies and have no idea how you’d come up with such a thing, but they really are good and now knowing the secret I am going to have to make them tonight and see if I can tell now that I know they are in there.
    Sorry for the long comment, and thanks for the brownies!

    1. jeanne says:

      you should try the blondies…with garbanzo beans!

  8. Zelda says:

    Is the nutrition for 9 or 12 brownies?

    1. Diana says:

      OoO I know this answer because I calculated them too. Its 12.

  9. Andrea says:

    I have some black beans in the cupboard (dry) and I’ve been wanting to create a healthy dessert for a while now. This is exactly what I was looking for, and I didn’t even know it! Thanks 😉

  10. Lisa C. says:

    I’ve never wanted to try black bean brownies before (although I love your blondies). But you convinced me. Making these today! Oh yes I am!

  11. Lauren says:

    OMG these look perfect! I can’t wait to make them! I’m so glad that you had lots of people try them – even people who eat “normal” desserts. :) The key is always to have non-vegans try them, without disclosing that they are vegan, and see what the verdict is.

    So excited!

  12. Laura M says:

    I’ve never heard of black bean brownies! I’ve always wanted to try your blondies made with chickpeas too, but I don’t have a food processor. I think it’s about time I made a new investment (or put it on my birthday wish list!)

    1. Amber says:

      def invest in one! I kept putting it off but finally broke down a year ago and I use it all the time. Not just for Katie’s recipes but my other favorite thing is to shred/slice veggies that I don’t use quick enough and are going to go in the trash, and stick them in the freezer! And Katie’s recipes are so easy it takes longer to wash the processor than to dump everything in and blend it!

      1. Laura M says:

        Alright! I think that’s the kick I need!

    2. Lanakila says:

      I have this food processor and the only complaint I have is that it is really loud when it runs. Beats trying to use a blender though!

    3. Nay says:

      I do not have a foodprocessor either… I just made them and used a hand mixer
      These blondies are soooo good!! I still can’t believe how healthy they are.. I used
      Quick oats and they taste like oatmeal toll house bars! Thanks for sharing the recipe

  13. Amanda says:

    First of all, Happy Birthday! I hope you have a great day.

    Second, I’ve never tried a “bean” brownie in general, but I would love to make one. I already like black beans, so the idea really isn’t the scary. Except, I don’t have a food processor. Good news, I can get one free! Which would be great, except I don’t know if their big enough for your recipes (my soul purpose for getting one). I’ve actually wanted to ask you about the size for awhile, but it seemed odd to question on a recipe without any mention of food processor. I have the option of either a 3 or 4 cup one (both Cuisinart), so are those big enough (or too big)? Or is one better than the other or should I wait until I can get something bigger?

    Either way as soon as I get one, your chocolate chip cookie dough dip is first on my list to make, then probably your nutella than this….. I’m already dreaming of how these will taste.

    (….and chocolate chips should never be optional)

    1. I think mine is like a 10 cup, and I’d highly recommend getting something that big unless you want to make things in multiple batches.

      1. Amanda says:

        Thanks. I’ll definitely just wait until I can get a larger one then.

        1. Serena says:

          Hey! I know this is a super late comment but I have a really mini food processor and I love it because I only make stuff for me (and whoever happens to be around at the time lol) so I don’t need to make giant batches =)

  14. Barb says:

    I can’t wait to make these! Is the nutrition info for 9 or 12 brownies? Just curious! I always trust your opinion, and I’ve been wanting to try out the black bean brownies for a while now!

    1. Diana says:

      I calculated it myself, and its 12

  15. SIGH. I really need to get a food processor. :(

    1. alloyjane says:


      The thing to do if you only have a blender is to grind your dry ingredients, set them aside, then pre-smash your beans with the wet ingredients, and then blend that wet mixture by itself. Put the bean mixture back in the bowl and then sift the dry into the wet like normal. See? Easy peasy pudding and pie.

      The results? FAN-FREAKING-TASTIC! It’s not any more work than fighting the blender in batches and it’s cheaper than a food processor if buying appliances is not one of your priorities. But if you’re of the bean persuasion, the texture will never not remind you of beans, no matter how smooth. Just like people sensitive to coconut can ALWAYS tell when a coconut product has been used, people who eat a lot of beans will recognize the feel. It’s not an issue, it’s just one of those recognizable things. Hopefully this helps!

      1. Han says:

        Thanks so much for this! It worked perfectly! :)))

      2. Sadye says:

        Thanks so much for the guidance — I think you hit the nail on the head! These are delicious, and I bet that the chocolate chips in there would’ve distracted anyone I was trying to sneak the beans past :) Great work, Katie!

      3. Joy says:

        Just made these and they came out great! I have only ever tried one other Black Bean Brownie recipe and it was just ok. These are phenomenal! I cannot taste the black beans at all, even in the batter before baking. Love, love, love these. Also, added some chocolate protein powder to kick up the protein for pre-/post-workout fuel. This will be on regular rotation! I can’t wait to give it the fiance test, I swear he is the pickiest eater EVER.

        1. Joy says:

          Sorry, forgot to say that Alloyjane’s tip to blend separately then combine worked amazingly in my small blender.

    2. Christi says:

      I just made this in my cheap little food chopper (was around $10), not even a food processor lol. Its a bit more labor intensive..I process the oats first then add in everything gradually and mix it a little bit with a spoon every now and then, adding a little almond milk to get it to blend a little easier, but its still fairly quick and easy and come out to my satisfaction! I love this recipe and the batter is amazing! :)

    3. Anonymous says:

      I was even sneakier trying to avoid buying a food processor- just put the beans in a sieve and push them through with a spoon. Came out lovely and smooth and isn’t too hard at all because they’re relatively soft anyway :) hope that helps!

  16. ruby costa says:

    I attempted to make black bean brownies once. I think they turned out as they were meant to, but I didn’t enjoy the texture. BUT i am willing to give these a try :)

  17. Ellie says:

    Thanks for writing the metric units! Although it’s fairly quick and easy to convert cups and oz, it’s really useful and makes a difference when it’s already there. I will definitely try this recipe :)

  18. Kelsey says:

    These look so amazing! I too, have wanted to try black bean brownies but was pretty worried about how they’d turn out. But I know if it’s your recipe it’ll be awesome! Thank you so much for this!

    1. Kelsey says:

      Oh my dear goodness gracious. I just made these and they are gooooood! I made them in a blender since I don’t have a food processor, and I could see where they’d benefit from a smoother texture, but really they’re amazing as is. I also used 1 tsp butter extract (which I bought for your cake batter shake, which I love!) instead of 2 tsp vanilla, since I was out. I don’t think I’ve ever made a recipe the day it came out, but I’m glad I did on this one– wow, it’s good.

  19. I’ve only made them once – I used Mama Pea’s recipe on her blog. They were really good! Nice and fudgy tasting :) I can’t wait to try these ones!!

  20. Miss Katie, you are my hero!! I’ll need to cook up some black beans so I can try these!

  21. Jessica says:

    Sounds delicious! Can’t wait to try! Would you be able to turn your mention of white bean blondies into a link to the recipe? I did a search but couldn’t find them. Thanks!

    1. Jessica says:

      Oops, never mind…found your link at the bottom of the blog! Thanks! Can’t wait to try both!

  22. Kit-Kat says:

    I’m the chocolate and brownie queen in the family, so I’m for sure going to make these! Thank you so much Katie, you’ve made my day absolutely faaaaaabulous!!!!!!!

  23. Mozzie says:

    Black beans? hmm, help me here :) normal black coloured beans, or canned? i used to make some red bean recipes, but i always used canned ones. Sorry for stupid questions, but i simply have never seen such thing.. and the recipe looks really good and i want to try it 😀

  24. Stefanie says:

    I have tried black bean brownies before and enjoyed them. I have a question about coconut oil; does it give the baked goods a coconut flavor?

    1. Laura says:

      Nope, it does not. Can’t really taste it much at all.

      1. LinkTheHylian says:

        If you are sensitive to coconut taste, yes, it might. I’m not a coconut “fan” but I don’t dislike it, and sometimes coconut oil can break (or make I suppose!) some things for me. I’m not a chemist, so I i don’t know if this is an unsound/un-tasty option, but maybe you could try half coconut oil, half vegetable and see how your taste buds react…?

        1. Chelsea says:

          It probably depends on the type of coconut oil you use. I try to substitute coconut oil when possible

          1. Chelsea says:

            Sorry got cut off.. Some brands have more coconut flavor than others.

    2. Marie2375 says:

      I think it depends on the brand of coconut oil. I think Spectrum does not really have a coconut taste, but the one from Trader Joe’s does.

      1. Andrea says:

        I like the coconut taste so I use virgin coconut oil from Spectrum…However, my friend does not. She gets hers from natural and says if you don’t like the coconut taste Don’t get the extra virgin kind. (I don’t know what that does to the nutritive value, but worth a try if you don’t like the coconut taste. My birthday is coming soon so I’m looking forward to trying your recipe as I’ve recently become a Nutritarian :)

  25. Wow! Black beans in brownies? I have to try these. I won’t tell my kids what is in it until after they eat them.

    1. I made these brownies and they turned out awesome! It was nice to eat a brownie and not feel guilty about eating it. I was really surprised as to how good the taste was and I would have never known that there were beans in it if I didn’t make it myself. These brownies sure do satisfy your cravings for chocolate. It was also hard just to eat just one.

  26. emily says:

    Happy Birthday Katie!

  27. Moe Purple says:


  28. I love the looks of this recipe!! I definitely want to try it with your addition of oats. I have a really delicious one too. Check it out here

  29. Bridgit says:

    Thank you! I can’t wait to make these. I’m always looking for fun things to make with my girls. These will be PERFECT to send it to school as a special treat.

  30. Laura says:

    You are seriously a genius, I can;t wait to try these. I’ve made your blondie recipe and those are to die for!

  31. Jessica says:

    Ok this is way off topic, but my brother walked by while I had your website up to write down the recipe (you need a print option, btw) and he said “Who’s that? She’s hot!”

    LOL! Love your website! :)

    1. Laura says:

      And seconded on the print option. That would be awesome!

  32. Aw, I’ve been waiting for a black bean recipe! 😉 Just have to find some black beans in my town now – guess that might be the hardest part!!!

  33. Guilla says:

    Dear Katie,
    I LOVE your recipes. I haven’t really had time to make any of them, I’ve been doing some research on dairy free recipes because my (almost) 3 year old daughter has recently developed an allergy to dairy products. But I promise to try something out and let you know how it goes, also I need to loose some 20+ pounds so your recipes definitely come in handy. Plus, I own a blog of my own recipes in Spanish (I live in Mexico City), I just started and it is kind of my hobbie but being a mom, plus helping my husband with his consulting company gives me little time to cook often and post more. I was wondering if I have your permission to translate and post some of your recipes on my blog, of course always referring to yours as the original source.

    Anyway thank you, and BTW I am a little worried that you seem much skinnier in this pic than you did before, are you OK? :) Hope you are.

    1. laura says:

      This picture was from memorial day, so it’s actually before the “recent” pictures, just to calrify. :)

      1. Guilla says:

        Oh, great! Nothing to worry about then… :)

  34. Jen says:

    Hi CCK!

    I don’t usually make recipes the day they’re posted, but these were just calling to me, and I had no excuse because I had all the ingredients. OMG new favorite dessert right here.

    People, run to your kitchens and make these ASAP!

  35. Shauna says:

    Can’t believe it, I just made black bean brownies this morning from another recipe…always check CCK first I guess! Hopefully these are ok too but I sense a Black Bean Brownie face-off in the works! :)

  36. Wendy says:

    Hi Katie,
    Does coconut oil have a subtle taste or will you be able to taste it in baked goods? I’m asking because the person I want to make these brownies for isn’t crazy about coconut but if they can’t tell it’s in them I’ll still use it.

    1. Laura says:

      You really can’t taste it!

      1. Catherine says:

        Hi Katie,

        These look great. I have a question about the coconut oil – should it be melted, or straight from the jar?


        1. Unofficial CCK Helper says:

          Always melted, unless a recipe specifically says solid. In this case, melted.

    2. LinkTheHylian says:

      I kinda posted this somewhere else in this comment string too, lol, but: If they’re not crazy about coconut, I would be cautious. For instance, I’ll have coconut flakes on a sundae or a couple shreds in a chocolate chip cookie, but not as a cake frosting or a popsicle flavor. However, with these being chocolate, when I make these I mighttttt take a chance – it’ll probably mask that coconut buttery flavor.

      1. watcher513 says:

        If someone doesn’t like the taste of coconut (regular coconut oil will have a slight coconut taste), get the Expeller Pressed, Refined Coconut Oil. There is No coconut taste at all with that one. Also, coconut oil is solid under 76 degrees. Over that, it melts, so if it’s hot where you are then it gets solid, it’s Fine. Does Not need to be refrigerated and it’s really good for you.

  37. Kendra says:

    I have never tried black bean brownies–but I am definitely NOT scared of making them:D Putting “weird” ingredients in desserts has never really intimidated me; after all, there isn’t a “right” way to make desserts–just because they aren’t filled with butter, sugar, and eggs doesn’t mean they aren’t made “the right way.” This recipe looks fantastic, and I will have to try it sometime soon!!

  38. Kerry says:

    Im excited to make these tomorrow night. Im hoping they are as good as they look because Im wanting to make these for my daughters birthday treat to take into school. Im very new with trying healthy desserts but Im keeping an open mind and Im quite optimistic overall. Thank you, Katie, for what you do. :)

  39. Suzanne says:

    I am totally intrigued. I wonder if my boys would eat these.

    1. Vanessa says:

      My boys {6,3} love them. I didn’t tell them that there are beans in them and don’t know the difference. They did see me mix the chocolate chips in. :)

  40. Amanda says:

    My husband has recently had to go wheat-free, so I’ve been making a version of black bean brownies similar to yours here. They aren’t the same, but good enough that he’s very happy every time I make them! I make sure to warn others before they try them so they aren’t expecting normal brownies. 😉 I’m excited by the blondies recipe, too! I’ll have to try that one next!

    1. Kelly says:

      I am also wheat free…what did you substitute for the oats???? Excited to try. I also have a recipe for black bean cake with rough chopped apples, cinnimon, clove and other spices…but I’m wheat free and don’t know how to substitute the flour. HELP!!!

      1. Anonymous says:

        Oats are gluten free, except for sometimes they are crossed contaminated with wheat. You can certified gf oats. Or you can use a smaller amount (like 1/4 c. ) of flax meal or you could use 1 or 2 eggs. (I’m dairy free not vegan) I recommend 1 egg because I have made these twice and the first time they were good, the second time they they were really good but undercooked despite cooking them for longer than the recommended time, I think it’s because I used 2 eggs.

      2. Anonymous says:

        I put in a scoop of vanilla garden of life protein powder (about 3 Tbsp) instead of the oats (and left out the vanilla essence) it was delicious! the mixture tasted so good i almost didn’t want to bother cooking it hehe 😉 I also left all the oil out and put in 2 Tbsp applesauce and 2 Tbsp peanut butter instead.

      3. kara says:

        About half of us gluten intolerant folks cannot eat gluten free oats without a reaction. Any suggestions on a good substitute?

        1. Danielle says:

          I think I’m about 2 years late on this reply, but I just tried the brownie recipe yesterday with 1/4 cup almond meal and 1/4 cup coconut flour. They were great!

  41. Josefine says:

    These look so good :) I’ve never tried black bean brownies before, but I’ve always wanted to. How great they are without white sugar :)

    Is the nutrition facts for 9 or 12 brownies? :)

  42. Melanie says:

    Happy Birthday! Thanks for making all of our lives a little sweeter and healthier! I can’t wait to try these. I might have to fit them in my busy schedule tonight. =)

  43. I can not wait to try these!
    At work , people always tell me that my diet must be so boring because im way to healthy.
    I’ll be taking these babies to work to prove a point.

    Thanks Katie x

  44. Jackie_T says:

    I made these with white chocolate and broken up hershey bars and they were great! planning on giving them to some of my non-suspecting ballerina friends. Ballerinas have quite the sweet tooth.

  45. katy sparrow says:

    happy birthday katie!!

    I have made several different batches of BBB, but the texture was never traditional–always more gummy, like you could totally tell something was up with them, and you couldn’t call them ‘fudgey’. Thanks for your efforts to make em awesome!

  46. We love BB Brownies for breakfast! Sometimes I add sunbutter…YUM! I’ll be giving your recipe a try over the weekend!

  47. carolyn says:

    1) Could this be made with use of a food processor that only stores 1 cup of ingredients at a time??
    And 2) (this is not directly related and I’m sorry if this wastes your time at all): Are you a strict enough vegan that you don’t eat honey?

    1. Kate says:

      I have a small food processor too. I just blend up the beans in it until its the texture of hummus. Then put it in a bowl and mix the rest with a hand mixer. Works greats.

      1. Tammy says:

        GOOD TIP… probably a lot of us only has the small processor :)

        1. Hi Carolyn,

          I’m unsure where I stand on the “veganism and honey” issue. More bugs probably die in the making of my organic kale or broccoli! So I don’t go out of my way to eat foods with honey, but I also won’t flip out if I happen to consume it accidentally.

  48. I have never had black bean brownies but I am so intrigued!!!

  49. Ellie says:

    My food processor just recently broke and it’s probably going to be a while before I can it replaced. Would it be possible to make this recipe in a regular blender? It looks really delicious!

  50. I’ve never tried black bean desserts but I really want to!! That first picture looks amazing!!!

  51. wow, i’ve seen recipes for this but your brownies look super decadent. yay for secret health!

  52. Lucy says:

    These look a-ma-zing! I really liked your recipe of the Brownie Batter Dip using the garbanzo beans. What a creative use of something that’s actually (ahem) nutritious in a homemade dessert.
    Thanks, Katie! 😉

  53. Krista says:

    Just made these! I did end up substituting peanut butter for the oil, and they still turned out divine enough for my very unhealthy family to enjoy. :)

  54. Amelie says:

    Omg, I love brownies, and they’re even better when guitl-free! These look amazing (: The one thing I’m curious about, however, is the nutrition facts. I plugged the ingredients into a calorie counter and got 274 calories for nine brownies!?I understand that ingredients vary and such, but surely not by 150+ calories? twelve brownies are 205 calories each if anyone was wondering. I used 1/2 cup of chocolate chips, stevia, and a maple syrup.

    1. Allison says:

      I also came up with higher numbers, using exactly the same ingredients… Except that I subbed natural crunchy peanut butter for the coconut oil. To be exact, I got 236 cal for 9 servings, or 177 do 12 servings

      1. Dana says:

        That’s the problem with free online calculators like calorie count or spark. They can sometimes be off by hundreds of calories! Once spark recipes told me that a bowl of oatmeal with 1/2 cup oats and nothing else was 500 calories!

        I calculated these by hand (just cuz I always do for recipes even when the numbers are given) and got 120 cals for 12 brownies, so close to Katie’s numbers. Hope that helps!

        1. Anonymous says:

          I agree that the calculations must be off. I similarly calculated my results by hand using sugar free maple syrup, splenda and the lowest amount of chocolate chips, I came up with 125 per 12.

          1. Liz says:

            You have to use the gram measurements to get the amount it lists. Then its correct, or at least close to correct. I got 125 each for 12 brownies using gram measurements and real maple syrup.

          2. Julia Smith says:

            I know! I was totally thinking the same thing! And how do you even get gram measurements? :S Hmm! I’m going to try to do it by hand, like you said too!

          3. Julia Smith says:

            OMG ok I just did this by hand and got 114 cals per 12! :O

  55. Emikat says:

    So tried this recipe for first time ever brownies other than out of box. First glad to have found your site, second I was preparing to make chili while I was making the brownies I dumped the wrong beans in! Dark red Kidney bean brownies it is and boy are they good!! I was so worried I would have to dump the whole thing but 2 tasters thus far have approved :)

  56. Ashley says:

    I tried black bean brownies about 2 years ago and loved them! You couldn’t even detect there were brownies in the mix. :)

  57. Amanda :) says:

    These look great, but I have a mission for you, if you are willing to accept…
    here it goes! Can…
    pretty pretty please with sprinkles (…no, chocolate :D) on top…
    make a vegan version of pop tarts?

    1. Already done! I’m just waiting until it’s warmer to post them… trying to not post a lot of oven recipes for the summer. So they’ll be up soon! :)

  58. Cool idea! I love making black bean brownies, so this is a great change up to my usual recipe!

  59. Yum! I can’t wait to try this recipe, Katie! I’ve tried one in the past and was disappointed. I’m excited to try yours!

  60. Julie says:

    You’re so beautiful on this picture Katie !!
    I already tried cooked beans to make a cake and the result is just amazing !

  61. I have had good black bean brownie recipes and some that aren’t so good—- You have me convinced that these are totally worth a try! :) Can’t wait!

  62. I once made black bean brownies for a potluck bridal shower and they went over so well!

  63. Ann says:

    I knew I had to make these as soon as I saw the post. I’ve been wanting to try a black bean brownie recipe for quite some time – plus I happened to have all these ingredients on hand! I think they are quite tasty. I used canola oil, and next time I would definitely use coconut oil instead – I think it would give them a richer flavor. Also, I was running low on chocolate chips so I broke up a few pieces of dark chocolate instead and it was a little too dark (72%). Thanks for another great recipe, I’ll definitely be making this again!

  64. I was just waiting for you to post a black bean brownie recipe, Katie! If anyone could make a really good one it would be you. 😉 I can’t say I’ve ever tried black bean brownies, but since I tried you’re cookie pie I’ve been very intrigued about bean desserts.

  65. Yum, yum, yum! Love these and love that picture of you too! :)

  66. Kelsey says:

    I’m trying these as soon as possible! I’m drooling just thinking about it. I’m sure this won’t disappoint – just like the rest of your recipes, it will be amazing!

  67. Amanda says:

    OH MY GOODNESS! I just made these with my four year old and they are so so so yummy! I actually used 1/4 cup raw cashew butter in place of the 1/4 cup oil and I thought they turned out great. So far they are a favorite, thank you!!!

  68. Oh I just love your recipes and you are such a sweetheart. I was just thinking about making black bean brownies the other day but I didn’t have a recipe I was married to. Thanks for sharing this! I will be taking them to a family reunion this weekend.

  69. Rebecca says:

    These look so good! I’ve made your genius blondies so many times and everyone always loves them!

  70. New Chocolate Covered Katie fan!!! says:

    Couldn’t resist making these tonight. They are quick and so delicious and fudgey!! Thank you :)

  71. Dawn Laughlin says:

    Awesome!!! More like fudge, hubby and I ate almost the whole batch!
    Thanks for another great recipe that I can endulge in w/o feeling guilty!

  72. Sarah says:

    Oh wow, I can’t wait to try these!! I have all the ingredients at home already, so I think I’ll make
    thee tonight to share w/ my roommate. She might be mad because sweets are her weakness, but that’s why it’s so great that these are healthy :) Awesome recipe Katie!

  73. Megan says:

    Ohmigosh I am soooo excited to try these!!! I’ve never heard of black bean brownies before, but I LOVE brownies so if I can eat them and know they’re actually HEALTHY for me?! I’m in!!! 😀

  74. Emily says:

    These are totally, totally wonderful. Thank you for the recipe! Even my bean-hating roommate thought they were delicious.

  75. Kira says:

    Hi katie! I just wanted to say I love your recipes and I can’t wait to try these brownies, they are baking right now and I can’t wait to try the finnished product, I tatsed the batter pre-chocolate chips and it tasted pretty good!

  76. Jennie says:

    Made these today and got approval from all 3 kids. Thanks for the recipe! BTW, I used toasted oats (not the quick cooking kind) and it turned out fine. I think I had a little extra liquid in my batter (from not properly draining the black beans) so I added a little more oats. Next time I will drain and rinse properly. Thanks again!

  77. Mischelle says:

    Do you think it’s crazy if I use red beans?

  78. Diana says:

    Holy cow, these are SO GOOD! I tried another black bean brownie recipe once before and I swore I’d never do it again, but your recipes have never let me down before so I figured I’d try it and not expect much but oh my these are SO yummy!!! And my parents both liked them too, and they’re not usually into healthy stuff. Now the final test is on the little brother when he gets home!

    Thanks for yet another amazing recipe. So excited for the cookbook!

  79. Holy fudge!!! This looks so fudgy 😀

  80. Colleen says:

    I am so glad you made this! I KNOW your recipe will rock! I’ve tried a few and didn’t have very much luck. YUMMY! Thank you! So awesome to add beans to anything — such a nutritious addition! Have a great night!! PS- here’s a quick look at why beans are so magical!

  81. Erin says:

    I tried these tonight and they’re amazing! You really can’t taste a difference between these and the real thing! I can’t wait to try them out on my family :) thanks for sharing.

  82. Alaine says:

    I love black bean brownies!! I am excited to test out your recipe. Beans are just amazing!

  83. laura says:

    Could carob chips be used?

      1. Brandie says:

        Carob works! I just made these today with half carob powder, half cacao powder, and carob chips. They’re awesome. :)

  84. Samantha says:

    Katie!! I saw this recipe this morning and was so inspired. I’ve made your brownie batter and cake batter recipes before and was in loooovvvee. I am a bean, health, and chocolate freak all at the same time so these recipes are amazing to me! I was particularly excited about this one though, because while I love all beans, black beans are my favorite, even more than chickpeas. So I couldn’t wait to try a recipe that had chocolate and my favorite bean in them! I loved how easy, simple, unique, and fast this recipe was…..and not to mention DELICIOUS!! There is zero bean taste in these. Seriously. Just ooey, gooey, chocolate heaven. I used Trader Joe’s semisweet chocolate chips (my favorite go-to vegan chocolate chip) and it added such a nice touch. You are so incredibly talented and I must thank you for all you do. You deserve every bit of recognition you get! Sorry for the insanely long comment. But you just needed to know how amazing these (and you!) are.

    1. HCT says:

      Thank you so much for your fabulous recipe. My four-year-old son and I made these last night. We just have a blender, but we really should invest in a food processor. We blended 3 parts at a time and they came out fine. They are delicious and a great way for kids to eat black beans!

  85. Julie says:

    Hope you have had a very Happy Birthday, Katie! You certainly deserve it! Thanks for all you do.

  86. Julie says:

    I forgot… Happy Birthday Katie ! Hope you had a great chocolate day !!!

  87. Jill says:

    I wanna see some red-bean red-heads!!!

  88. Lori J. Delgado says:

    OMG!!!!!! Just made these and tried them 10 minutes after cooling while still warm with melty chocolate and they are TO DIE FOR GOOD!!! I used crunchy natural peanut butter instead of oil and these are HEAVENLY!!! THANK YOU KATIE :) HAPPY BIRTHDAY GIRL!!!

  89. Brittany says:

    I’ve made black bean brownies before and enjoyed them, but these look even better. Can’t wait to try them!!!

    Happy b-day!

  90. faye says:

    i made these tonight, and they tasted good, but mine didnt hold together the same way as those in the photo. have any idea what you think the problem was?

    1. Did you make any substitutions? Can you tell me more specifics about ingredients and the problems encountered? It’s almost impossible to guess when I wasn’t there 😕

  91. Richa says:

    i am insanele addicted to chocolate this year!:) i think i should get a digital photo alarm clock that blinks chocolate pictures along with the beeps! the brownies look awesome!

  92. Robyn says:

    Would red kidney beans be just as good? I have made a very good flourless chocolate cake with them that was a crowd please.

    1. Sorry, I haven’t tried so I really don’t know.

  93. Sarah M says:

    I have tried black bean brownies before and the recipe that I tried were NOT good! I am willing to give them another chance, because these ones sound like they actually have some hope! I look forward to having some time to whip these up! I’ll let you know how our family likes them. (The only one who liked the other ones I made was my 9 month old…because he didn’t know any better! he’d never had a real brownie before!)

  94. Louise Steyn says:

    Hi there! You recipes look stunning! Only, for low carbers, we have to have the nutritional value per portion. Is that possible?

    1. anonymous says:

      Um, she listed that.

  95. Bec Tognala says:

    Hi! I’m from Australia and haven’t heard of black beans. Can you please clarify what they are?

    1. Arin says:

      They are also called turtle beans sometimes.

    2. H says:

      yeah, I’m only like 2 years late. But anyway, I’m Australian too, so even though I love CCK’s recipes, half of them I’ve never heard of the copy-cat recipes, and most of the brands of the ingredients! You pretty much can’t buy canned black beans in AUS (I tried), but you CAN buy them dried and cook and soak them yourself. I just substituted a can of kidney beans, and they went fine.

      1. flannery’s got them canned, girls ! :-)

  96. Jenica says:

    They look so beyond delicious Katie! Hope you had a great birthday.

  97. Lauren Carrol says:

    THESE ROCKED! Not for a healthy dessert, not for a low cal dessert, just for a dessert in general.

    I used maple syrup and a can of regular black beans that had been sitting in my pantry for forever and needed to be used up.

    I’d have no problem serving them at a party for people who had never had a bean dessert and didn’t like healthy food. I really don’t think anyone would be able to tell. These are that good!

  98. Leigh says:

    I made these last night and they were delicious!! I substituted the quick oats for gluten free regular oats (I have a really hard time finding gluten-free quick oats) and they were still great!

  99. Angela Lewis says:

    Saw this on Pinterest and had to make them (didn’t matter that it was 6:30 am!) Delish! Cannot wait to make again and I will be passing this recipe along!!!
    Thanks. :)

  100. Choco-holic ;) says:

    Hi Katie! I would never try black bean brownies before because they always got such mixed reviews, but I knew right away I could trust yours! I did it exactly as you said ad they were AMAZING! I gave some to my dad (without telling him thy were healthy… Or made with beans lol) and he loved them!!! I let him think they were just the normal kind and told him I was going to take them to a picinic we are going to on Saturday. He was Like ” yea that is a good idea!”. Then I told him they were bean brownies! He was shocked! He said he would never guess they were healthy bean brownies in a million years! He just kept saying ” that is crazy!” lol. He said “where did you get the recipe?” I said my girl chocolate covered Katie! Lol thanks so much Katie! Can’t WAIT for your book!!!! Lots of love xoxo

  101. Amy says:

    I made these last night, and they are awesome!! My parents, who love sweets and aren’t vegan or health obsessed, loved them. My dad said they were “the best.” They were so quick and easy to make too! I love how your recipes can usually be done in one dish/food processor, so I don’t make a mess of the kitchen. Thank you, Katie, for another incredible recipe! I will be making these very often :)

  102. Katy says:

    I loved these, and they even passed the boyfriend test!

  103. Sharon says:

    I made these last night and didn’t tell my husband that they were Black Bean Brownies. He hates black beans. He gobbled a couple right down. Then I told him they were healthy and he wouldn’t believe what was in him. When I told him black beans he just had that look of awe on his face but he took a couple to work with him today in his lunch! You passed the test! These really are awesome brownies!

  104. Jeanne says:

    Have you tried date sugar in place of the sweetener? The magazine Eating Well has an article about sugars, and it looks promising.

    1. Sorry, I haven’t. If you try it, let me know how it goes!

  105. vegan says: has an incredible black bean recipe for chocolate-cherry-chilli-walnut cookies, so similar to this – probably the most amazing cookie i’ve ever tried!

  106. Dandi says:

    Hi Katie!

    I absolutely love all of your recipes and I really want to try making these brownies this weekend! I don’t have a food processor, I only have a VitaMix. Will the Vitamix still work the same for all of your recipes where you say to use a food processor?? Thank you!

    1. No… I’m not sure about this one. But I didn’t have success with a Vita and the cookie dough dip. Maybe do it in batches if you must.

  107. My family LOVES black bean brownies!! For those of you who don’t have a food processor, if you have a strong blender (doesn’t have to be a VitaMix, but power around 1 HP), you can make this recipe.

  108. Sarah says:

    I made these last night!!! But I did do a few things differently. I have celiac and didn’t have GF oats handy so I added almond meal in place of the oats and instead of agave/maple syrup I added regular sugar. Also, instead of the oil I added a combination of peanut butter and applesauce. These were AMAZING! I think it’s the best recipe on the blog! I am not kidding when I say that they are better than regular brownies! So moist and fudgey… exactly how I like my brownies!

    I think they would be better with just PB and not applesauce, but they were still good. I will try just peanut butter next time. Thanks so much for the recipe!!

    1. snenny says:

      Update from another coeliac :)

      I had gf quick oats on hand, but no neutral tasting oil (I figured garlic oil, whilst yummy when cooking savoury food… not a great choice for brownies). Instead of oil, I subbed the last of my cashew butter and some apple sauce. I also had no maple syrup to hand, so just used sugar for the sweetener. The batter was incredibly thick (probably because the oil and syrup had been replaced!) but the brownies were DELISH. Seriously, amazingly fudgy and generally wonderful. New fave recipe!

    2. Sara says:

      Do you happen to remember how much almond meal you used? I am thinking of substituting the oats for almond meal but I wasn’t sure if it should be the same weight or how that would work.


  109. I absolutely adore black bean brownies!

  110. Kelly says:

    I made these last night– they taste and feel JUST like the fudgey packaged “cosmic brownies” I ate as a kid!

  111. Doree says:

    I’ve tried black bean brownies in the past, and they were yucky and disappointing. Nothing could get me to try them again, except that it’s one of your recipes. Everything I’ve ever made of yours has been so delicious that many of your recipes should be illegal! I’ll give these a try… I’m counting on you!

  112. Jill says:

    I am thinking about upgrading from my blender to a food processor – and it seems like you recommend a food processor for a lot of your recipes. What type do you use? I saw something about the Vitamix but when I saw the price I about fell over!! Thanks!

    1. Dana says:

      I’ve asked this before! She has a Cuisinart, which is now what I have too. Works great for this and also the oatmeal raisin fudge baby recipe too :).

  113. Ange says:

    Thanks Katie, I made these yesterday, they are great! I found that I needed to triple the cocoa powder to cover the bean flavor (at least for me, I have super good taste buds) and added a bit of extra oil and some water to thin it out. They turned out amazing. :) We love dark chocolate at our house, so they were perfect!

  114. I have to laugh, I posted a no flour black bean recipe too! Yours is way healthier then mine. I look forwrad to trying it! Have a great weekend!

  115. Jamie says:

    These were AMAZING. I made them for my boyfriend, one of the most unhealthy people I’ve ever met (sadly), and didn’t tell him what was in them. He couldn’t believe it when I told him!

  116. jeanne says:

    Since I am completely addicted to your blondies ( AND your no-bake cookies, AND your coffee cake and etc etc etc…LOL!!), I will try your black bean brownies…I am sure they will be just as fabulous!!!

  117. emily says:

    I just made 2 batches of these. First batch I subbed applesauce for the oil and used conventional pancake syrup. They turned out mediocure at best. I put shredded cocoanut on top and extra chocolate and that made it better! The cocoanut got all brown and crispy! The next batch I used veg oil and plain white sugar. The batch is SOOO much better. The oil gives the ful l richness and denseness of what a brownie should taste like.

    Im a college student and I love this blog because Katie makes healthy eating fun, attainable, affordable and enjoyable. Keep up the great work. You rock the blog world! :)

    1. Amy says:

      Thanks for sharing your experience w/ regular sugar! I’m a grad student, so maple syrup for baking is CRAZY expensive. But I love CCK :)

  118. Arin says:

    I immediately tried these with maple syrup, coconut oil, and one pack of stevia and they are amazing. Thanks for another keeper!

  119. Ashlee says:

    I cant decide what is more beautiful you or those brownies both are to die for!! New to your lovely blog and I am totally obsessed! Thank you for sharing! I will be checking in again real soon :). It was very nice to meet you!
    Have a fantastic weekend.

    1. Aw thanks, Ash. I will have to check out your blog too!

  120. I loved black bean brownies! I’ve made some using coconut flour and bananas before, but I love your version of it too! 😀

  121. Bek @ Crave says:

    I’ve never tried black bean brownies but have always wanted too- I was always worried i’d be let down though! I’ll have to try these some time :)

  122. Aimee says:

    Just ate 2 of these brownies after waiting 10 LONG minutes for them to cool! They are fantastic. I did not have black beans so I used kidney beans. Thanks for coming up with this fast, easy delicious recipe! I might have to go eat another brownie :)

  123. Ange says:

    Second attempt turned out completely bean free in flavor- seems that the best trick to get rid of the bean flavor is to use your own dried beans that you soak and cook without any salt- then allow to sit in water for an hour or two before using. This leaves them completely flavorless. Perfect!

  124. stace says:

    Okay, I’ve tried many black bean brownie recipes. Some were rich and decadent others too beany. These give the most bang for your buck – easy recipe, ingredients you have in the house, quick clean up for GREAT results. Thanks Katie!

  125. Michelle says:

    Is today your birthday? HAPPY BIRTHDAY

    I’ve made is it Rocco Dispirto black bean brownies ..they are ok…

    I will try these tho since your a genius

  126. Simone says:

    I have yet to try black bean brownies… I love all of your chickpea creations so i’m thinking this weekend is the weekend to suck it up and try… i’ll let you know how it goes :)

  127. Courtney Ln says:

    I am making these right now (woohoo Friday Night!!!) and my mom thinks I’m crazy! I hope I prove her wrong when I pull these out of the oven!!! Thanks for posting this great recipe!!

    1. Courtney Ln says:

      Follow up…these are LEGIT! Go make them!!! Even my hard to impress mother LOVED them!! They totally are just as good as “real” brownies”

  128. Dana says:

    These were so good! I tried one other brownie recipe with black beans (not from your site) and it was awful, so I was hesitant to give them another try and my husband was like WHAT? You’re trying another crap brownie recipe? But you proved us both wrong, thankfully. These are like melt in your mouth fudgy good!

  129. Jen says:

    I am so excited to try these! My 15 month old son made his first trip to the allergist and we found out he’s allergic to eggs AND wheat. He is an extremely picky eater as is, I can’t wait to test these out on him and love knowing he’ll be eating protein filled beans and not just “some-other-type-of-wheat-free flour-that-he-hates”. :0) *wish me luck*

  130. Michele says:

    fwiw .. “healthy” may be the last word I would use by putting black beans in brownies (and have tried this before – ugh). Digesting beans is no longer viable in my “vegetarian, gluten-free, sugar-free, soy-free, corn-free, mostly legume-free” world. Most beans, no matter how smothered in chocolate they are, lead to much unhappiness in my gut. If anyone here has general digestive issues, the most digestible beans are supposedly mung and aduki, so using those might be a “healthier” option?

  131. stephanie says:

    Oh my word…seriously amazing!! I have been wanting to try black bean brownies for a while but could never find a recipe that wasn’t smothered with sugar and eggs. I used half pb2 and half applesauce (plus 1 extra t applesauce) for the oil, and stevia instead of the agave/maple syrup, and they turned out absolutely incredible! Thank you Katie for this recipe, can’t wait to try your chickpea brownies!

  132. Anonymous says:

    I just made these and they are INCREDIBLE! Thank you so much Katie!! I followed the recipe pretty closely, but used 1/3 cup sugar free maple syrup and 3 splenda packets. I also used 115 g (the lower end) of chocolate chips. I weighed all of my ingredients, so I could be sure and get the same great product. If you are reading this comment wondering whether or not you should make these brownies, stop reading now and go make them; they are incredible.

    That said, I CANNOT figure out how the nutritional value could be 115 calories per brownie. I have calculated it several times, and even when using my sugar free syrup, splenda packets and the lowest amount of chocolate chips, I still come in at 125 calories. Of course this difference is minuscule, but I am curious at the numbers. Usually when I calculate Katie’s recipes they are SPOT ON with my calculations. Weird.

    1. Use regular maple syrup, not the sugar-free stuff. But you have to calculate it by grams. That really does make a difference. For example, a tbsp of oil is said to be 15g, but if you actually weigh a tbsp of oil, it’s more like 10-12! Sorry for the confusion!

  133. Melissa Hayes says:

    I saw the recipe and immediately had to make it – FANTASTIC!!! These are the best healthy or otherwise – YOU are amazing!! Thank you


  134. Emily says:

    I’ve seen these bean brownies so much I gave it a shot but unfortunately I could not find unsalted beans anywhere so I reconstituted the kidney beans in my cabinet and I can’t make a red black bean brownie or a blondie. So I figured I’d make a “red velvet” brownie xD

    red chocolate :3 I look forward to the outcome

    **Ingredients(are just based off you’re recipe because I’m no good at baking out of my head):

    # 1 1/2 cup(s) kidney beans (250g)
    # 3/4 tsp baking powder
    # 1/8 tsp baking soda
    # level 1/4 tsp salt
    # 1/4 cup mashed Banana
    # 2 tsp vanilla extract
    # 1/2 cup quick oats (20g)
    # 1/4 cup peanut butter (or other fat source)

    I haven’t tried it…. it probably won’t work. But the idea is really nice.. Especially if you don’t have white or black beans. Just make a “red velvet” Blondie or brownie

  135. Guilla says:

    Guys you can buy a bag of beans and sunk them in plenty of water for 24 hours and then just boil them for a couple hours and you will have unsalted black beans.
    I am going to try and make this recipe but I will use avocado oil instead of the coconut oil, I will let you know.

  136. saida says:

    I tried some before and they were really moist and lacked the fudgy texture of brownies that I love. They had to be eaten from the fridge or they tasted funny. This version looks like a regular brownie! I’m going to have to try these and give black bean brownies a second chance :)

  137. Jen N says:

    I have really really really been wanting a brownie recipe that was flour and processed sugar free. I tried two different black bean recipes and one was horrible and one was barely tolerable. After that I gave up on black bean brownies (I thought I would just have to resign myself to eating your brownie batter dip). I saw this recipe in my inbox and was skeptical. But because it is a cck recipe and you haven’t steered me wrong so far, I will have to give black beans one more chance.

  138. Cierra says:

    I just tried this! Well… A version of this. I used mashed banana & pumpkin, earth balance butter, coconut flour(!), and cannellini beans because that’s what I had in the fridge! I only made a partial batch, like 6 brownies. And I added protein powder, too, so they’ll be balanced enough for breakfast! They’re soooo fudgy I can’t believe it.. Thanks Katie and happy birthday :)

    1. Ali says:

      Can you send me this version? I don’t have oats and flax but do have coconut flour!

  139. Natali says:

    well now i’m curious. Soaking the beans as we speak.
    All in all I was not a fan of the blondies… don’t get me wrong – they are good. In their own way. Just not something I liked. But I’m itching to try this recipe :) Chocolate… only thing it lacks is mint to make it triple irresistible lol…

  140. Elise says:

    I think you have outdone yourself this time Katie. I’ve made a few of your recipes but I think this is without doubt the best. They taste amazeballs and actually just like the real thing. You can’t taste the black beans whatsoever, and previously trying the blondes I found they had a slight chickpea taste. So happy! And I’ve just made my step-kids very happy too!

  141. jenica says:

    I made these last night and they were okay. The texture was great but there was not nearly enough cocoa powder–they still tasted like beans! So I think in the future I’ll add a lot more cocoa powder.

    1. Did you make any changes to the recipe? Can you give me more specifics about what you did, so hopefully I can help figure out what could’ve gone wrong?

      1. jenica says:

        I substituted half of the sugar for dates, which I soaked and pureed with the sugar and oil (no date pieces left over). Other than that I followed the recipe to a T. But the problem wasn’t that they weren’t sweet enough…they just didn’t taste chocolatey! I mean I guess there could be some sort of chemistry with the sugar and bean flavor but it seems unlikely.

      2. If you added the date soaking liquid, that could definitely water down the flavor!

  142. Nadiya says:

    i love keeping the ingredients secret until the end 😛 I’ve tried brown bean brownies before and wasn’t too impressed because they tasted like… beans. So definitely looking forward to making your version

  143. Karen says:

    First time commenter! I made these last night with not so high hopes, more out of curiosity than anything else. But incredibly they exeeded my wildest expectations, and even my teenage brother and his friend said they were really good. When I told them the brownies were healthy and had beans, they thought I was kidding!

    To anyone reading this who is disbelieving like I was, rest assured that these brownies are the real deal and could convert any chocoholic. I love especially how easy they were to make!

    Thanks for a great blog, Katie. I read every day.

  144. bob says:

    Wow, this recipe looks wonderful CCK! I’ll have to make it for some gluten-free, dairy-free, egg-free, refined sugar-free friends of mine! (I can’t eat them because of the beans. I’ll enjoy making them though = ])

    Also THANK YOU for including the measurements in grams for each of the ingredients! That makes it SO much easier when I have to substitute something in. = ] = ] = ]

  145. Kathryn says:

    I made these last night and they’re hands down the BEST black bean brownies i’ve ever had! I used raw honey and really didn’t get a strong honey taste to them at all, and my brother said they tasted far better than package brownies BEFORE i told him there were black beans in them.

    I also discovered that if you cook them in a pie plate (i have no baking dishes right now :p) and stick the leftovers in the fridge they turn into a giant, chewy chocolate cookie!

  146. Emily says:

    I made these last night, and they turned out really good! The chocolate chips made them a bit gooey since I used the full amount, but in a delicious way. I absolutely couldn’t tell there were black beans in the finished product, and that was with canned beans well rinsed in a colander. I loved that I had all the ingredients in my kitchen already and could just throw it all in the food processor for mixing. Delicious AND easy! Thanks, I’m sure I’ll be returning for other recipes.

  147. Olivia says:

    I just made these and they’re soooo good! I didn’t tell my parents that they have beans in them (and I don’t plan on doing it so I can make them again(; ) But I just wanted to let people know some of the substitutions I made! I did regular rolled oats instead of quick oats, and I did mostly coconut oil but to make it to 1/4 cup of oil I threw in a little more than a tablespoon of peanut butter, so the whole thing has a peanut buttery taste! And then after it was in the pan I drizzled peanut butter on the top (: They were awesome! Definitely making them again soon!

  148. Alli says:

    These look DELICIOUS! Are there any substitutions for the honey/agave/syrup? I’m going low carb/low sugar, so I was just wondering if that could be possible :)

    1. Anonymous says:

      coconut sugar is low GI and would probably sub well, but i haven’t tried it.

  149. Teresa says:

    I made these last night, and they were very good. Like you, I’ve tried 3 or 4 different recipes, but there was always something a bit off about them. These were definitely better than those…..and I even used lentils instead of black beans! :)

  150. Laura says:

    For science: I made these with applesauce instead of oil. Worked out just fine. If you are a banana fan, I think using mashed banana would be excellent as well and I like the PB suggestion that you gave.

  151. Sarah says:

    Definitely worth making. I don’t own a big processor so I started in the blender and then mixed in my small processor. Definitely need a big food processor because the blender texture doesn’t get it smooth enough. I would also recommend using coconut oil…it gives it great flavor. Thanks for a great alternative.

  152. Beth Pearce says:

    These look absolutely delicious. I am totally trying them and promoting them. I’m going to add Choffy to them, tho, both as an elixir and some dehydrated grounds with the cacao. Thank you.

  153. I am a HUGE black-bean brownie fan! They taste a million times better than any “normal” brownie! Since I discovered a black-bean brownie recipe I have never looked back!
    P.S. I am in love with your blog, who doesn’t love chocolate? 😉

    Check out my Nutrition blog at !

  154. Jamie says:

    I’m making these for my daughter (ahem, and me), but I have to know the carb count for her. Is your nutritional info based on 9 or 12 brownies? I need to not be lazy and go calc it out myself 😛 My 7 year old is a type 1 diabetic, so I have to count carbs for her. Oh, the joys :) BTW, she LOVES your “frosting” recipe usiong coconut milk. I’m excited about it, because if I use that on cupcakes for birthdays or whatever, she can have the entire cupcake, frosting and all, without such a harsh sugar spike! thanks so much for blogging :)

  155. Anonymous says:

    Can someone tell me what we are using, Dark chocolate chips or Semi-sweet chips? Im sure it makes a difference. Thanks!!

  156. Yup- I love black bean brownies. I made them for my birthday this year! They’re almost like FUDGE- the density is just great!

  157. Karen in SE Texas says:

    I must try this recipe. I loved your blondies. I have made black bean brownies in the past from another recipe and they were not good. But this looks much, much better.

  158. Laura says:

    Katie these brownies are amazing! They are so fudgey and moist, my dad didn’t even guess they were healthy! Let alone that they had black beans in them! I’ve tried some of your recipes before, and I don’t always like them, but Pumpkin Bread in a Bowl, Healthy Milkshakes, and these brownies have utterly blown me away!
    Keep up the great work!

  159. Wendy says:

    I made these brownies this morning and they are great! I substituted the oatmeal for almond meal and cut down a little on the oil because the almond are oily.

  160. Bowm says:

    I actually have tried black bean brownies before, and those were flour-free, too!

    I really, really liked these—your recipe seems different enough that I’m definitely going to experiment and see which one “pans” out better…ha…

  161. Sarah says:

    I just made these tonight – they were amazing!! Tx :)

  162. Becky says:

    Wow, wow, and wow. Not to mention YUM. I made a double batch of these, with 1/2 agave and 1/2 honey. I was a sceptic, but every recipe I’ve made from your blog has been AHHH-MAAA-ZING, so I was hoping for the best. I was not disappointed! I was also able to bring these to my nephew’s birthday party, and my sister-in-law who needs gf and sugar free ate these up! She was so excited to have some yummy brownies! Even my 19 month old enjoyed them- BONUS! Thanks so much!!!!

  163. Joan says:

    I just made this and tried it a couple of minutes ago. It is twin-approved, hubby won’t even believe it is made of black beans. I love it. Time to stock up on black beans. Tomorrow, I am trying the blondies.

  164. Kim says:

    Oh. My. Goodness. Katie, you are a genius! I have found and tried to make black bean “brownie” recipes in the past and they were epic failures. I put the word “brownie” in quotes because for the recipes that I have tried, they resembled brownies only in color and shape. Don’t get me wrong, these other recipes didn’t taste bad… but if I was expecting a brownie and got this other treat, then I would be furious! (I am a bit of a chocoholic and have a horrible sweet tooth and I take my treats VERY seriously!) But let me say that you have hit it out of the park with this recipe! I made a batch yesterday and they turned out fantastic. They were so rich and chocolaty, I could not taste any bit of the beans. I made a second batch today to take to a barbeque. I look forward to trying another batch with the peanut butter substitution to see how it turns out. Thank you for this awesome recipe, I absolutely love it! This one is getting printed out for sure because I don’t want to risk not having access to my internet bookmarks and being without it. It also makes me wonder why I ever made brownies with flour in the first place. I will never use flour in brownies again!

  165. Alissa says:

    I just made these and they were soo good! My husband and I almost ate the whole pan in one sitting! Have you ever considered making a zucchini version of these?

    1. I have a chocolate zucchini cupcake recipe going in the cookbook… but you’re right- Maybe I should try brownies!

  166. Josh says:

    Just made these. How can I put into words how amazing these brownies were? They’re probably the best brownies I’ve ever eaten (healthy or not healthy). So gooey, fudgy…

    Thank you, THANK YOU so much for this recipe. I will probably be making this weekly!


  167. Tanisha says:

    Made these tonight, minus chocolate chips (sorry!). I did, however add a scoop of chocolate protein powder, chia seeds, and walnuts. They are EXCELLENT!! Thank you so much for the great recipe!

  168. Nicky says:

    YES!!!!!! I love black bean brownies!!!! I have typically used Robyn Openshaw (GreenSmoothieGirl)’s recipe with a couple of modifications. My dad is a died in the wool unhealthy brownie fan and even he loved them. It’s been months since I had them though. We live with my in-laws and their oven is broken and they haven’t fixed it.

  169. Ysabelle says:

    Perfect timing for this recipe, I was just thinking of making some the other day! I was so excited I went straight to the supermarket, bought, soaked and cooked some beans and made these brownies. Safe to say these are the best healthy fudgy vegan brownies I have ever made.

    Some modifications I made were to use kidney beans instead of black beans, carob instead of cocoa, coconut sugar instead of maple syrup, and your Better than Nutella (which is, by the way, amazing) instead of oil. Plus, I … omitted chocolate chips as the shop that sells the dairy free variety is a bit of a drive. Nonetheless it tastes delicious and even my 6 year old sister, who eats mostly processed sugary junk food and refuses to eat anything unfamiliar, gave it two thumbs up. I bet the rest of my family wouldn’t even dare think it had no flour and was instead made of beans!

    Thanks for the recipe, next up: Snickerdoodle Blondies!

  170. PK says:

    Cannot get black beans here in Western Australia at all – the closest thing we can get is black bean sauce (for asian stir fries) – and I am certain the salty sauce is not interchangeable with canned black beans. I also know we cannot import foodstuff like that from overseas – we tried to bring some canned pumpkin puree back last time we visited the US, and had it confiscated at the quarantine station hen we arrived back in Australia :(

  171. Erin says:

    Have you had the Dr. Oz black bean brownies? I didn’t really like those that much. I am willing to give yours a chance though!

  172. Faye says:

    I made a batch few days ago with some substitutions. I don’t have a good food processor so I put the beans in the blender with the coconut oil melted, along with a 1/4 cup of maple syrup and blended really well. For the rest of the sweetener I used 1/4 cup honey. I subbed in quinoa flour for the oats and I definitely added 2/3 cup chocolate chips! At first they seemed undercooked, I’d say wait until totally cool before cutting. My daughters will eat anything brown that remotely resembles chocolate, so they liked these. My husband is pickier, he claimed he tasted the beans (I told him after he finished the brownie!) as an aftertaste. I’m doubtful, but I’ll take his word for it! All in all, I like the recipe and I’ll make these again and use them as a snack for school.Thanks Katie!

  173. Kyla says:

    Okay – I substituted peanut butter (organic, crunchy, because that’s all I had although if I had had a choice I would have used smooth) instead of oil. EVEN BETTER THAN THE ORIGINAL. Makes it fudgy and delicious. Also negates any beany taste that might have been there (the first time I made these I did really like them – but the occasional bite would give away that black bean flavour) .. .definitely suggest this substitution!

    1. Kyla says:

      okay, well, if I am going to be strictly honest, here is exactly what I did:
      First, I doubled the recipe. Second, I ran out of vanilla so only 1/2 tsp in there instead of the 4 a doubled recipe would require. Third, I used organic rolled oats rather than quick oats (I never have quick oats on hand!). Fourth, I substituted the peanut butter for oil as I said above. Fifth, I used equal parts honey and agave rather than one or the other. Sixth, I made these at, oh, about nine in the morning and we’ve really enjoyed them now for breakfast! :-) Love this recipe – thank you for it!

  174. Katie says:

    I have to say I’m not so in love with these. Definitely not close to real brownies in the box, and although you cannot taste the beans at all my family all thought they were weird when I served them! :(

    1. Can you tell me more specifics about what you did, what ingredients you used, and any substitutions you may have made, so I can help figure out where yours went wrong?

      1. Katie says:

        I followed the recipe exactly with maple syrup and sugar, no substitutions. I used unrefined coconut oil because I like the flavor. I used a food processor and blended until I didn’t think I could blend anymore. The texture was just strange and they were very thin. I think maybe double the recipe would have made them more like the size of regular brownies, but I don’t know what can be done about the texture since it is most like due to the beans.

        1. Karen w says:

          I know this comment is really late, but I would suggest that for a better texure you try freezing them. I have made these multiple times and whenever we have leftovers we freeze them and they develop this really great fudgy texure that is even better than fresh out of the oven though unlike you, I love them that way too!

  175. Grace says:

    I’ve never found a black-bean brownie I liked… until now! I made these to take to a work dinner. I didn’t tell anyone about the black beans and everyone loved them – I saw a few going for seconds. I didn’t use vanilla (didn’t have any on hand) and used about 1/2 agave and 1/2 maple syrup (only because I ran out of agave). I also added an extra tbsp cocoa powder to ramp up the chocolate taste. They turned out amazing! I topped them with a little glaze (melted chocolate chips and a touch of coconut oil).

    Next time I might try subbing out 1tbsp of oil for a tbsp of espresso, only because I love the way coffee enhances the flavour of chocolate.

  176. I have had black bean brownies, but have not found one that didn’t taste a little off (thus not making them acceptable to traditional dessert eater). I cannot wait to give this recipe a try (and try them out on my work colleagues).

  177. Becky says:

    Just made these for the family to enjoy after a healthy meal of chili. They loved them! So did I. I admiited that they were healthy, but that’s all. No one had a clue! Thanks for posting this fabulous recipe.

  178. Noel says:

    I made them and loved them! So did my family, mine didn’t set up as good as yours and were a little more fudgie. So harder to hold in your hand and eat but still great!!!!

  179. michelle says:

    Hi, we are trying these tonight. I am sure they will be delicious. But, just for clarification, I am pretty sure oats have gluten?? So, I am not sure they should be called gluten free. Maybe I am wrong…..?

    1. Grace says:

      Most celiac organisations agree that oats are fine for gluten-free diets, as long as they are uncontaminated with other grains (e.g.:

      I know Bob’s RedMill has gluten-free quick oats as do most healthfood stores.

      1. PK says:

        There is a small percentage of celiacs who are just as sensitive to oats as they are to standard gluten-containing foods. I am one of them, and have the same reactions to certified gluten free oats as I do to a full gluten white bread sandwich. Sucks.

        1. Grace says:

          I’ve heard of a few people who can’t handle oats. That would suck… I love my oats :(

      2. Catherine says:

        My daughter is also highly sensitive to gluten and cannot have oats, as they create a gluten reaction. I have found that subbing the equivalent amount of quinoa flour (or quinoa ground in the VitaMix) for the oats often works in baked goods.

  180. Sherri says:

    I made these for my family tonight, and let them eat them before telling them what was in them. They were talking about how good they are, gave them a 10 on a scale of 1-10! When I told them they were made with black beans they were absolutely stunned! Most certainly a keeper.

  181. Courtney says:

    I tried these this weekend and they were phenomenal! Everyone was impressed, including 4 picky children! Definitely making these again.

  182. Earline says:

    I love the taste of these brownies—–made them to send to my grandson at college—-however mine are a little soggy—-maybe i didn’t drain the beans enough ??
    Thanks for all the delicious recipes, Katie —

    1. Definitely shouldn’t be soggy! Don’t cover them completely if you’re not keeping them refrigerated.

  183. Sherry says:

    I made these today, they do sort of smell like beans or something healthy, not sugary brownies. But they taste like a whole grain brownie, again, not the sugary fat brownies, but they taste really food. As someone who loves a sugary, chocolatey, gooey brownie but trying to find healthy alternatives I don’t feel guilty about, this is a good one! I’ll share them tomorrow at work, see what everyone else thinks.

  184. Tamara says:

    I attempted black bean brownies a couple years back with terrible results. However, I trust any recipe you throw out there, so I decided to give bbb’s another chance. They smelt amazing cooking, and after my first bite, I knew I had no reason to doubt you. Thank you so much! Oh and I also added dried cherries to mine – it was a good decision :)

  185. Rosemary says:

    I made these and they are delicious!! I wanted to comment on facebook, but I don’t want to ruin the surprise to my carnivorous friends/family. I used flour instead of oats and a little water, because I don’t have a food processor. It was so delicious!! I was a little worried, but couldn’t stop licking the blender glass.

  186. alloyjane says:

    First off, Happy Belated Birthday Katie! Second, can’t wait to try these. I don’t have a food processor but if the blender doesn’t do the job, I’ll just have to do it the old fashioned way: with a fork and some elbow grease. Got my beans wasting time in a crock pot (am gonna stick to the old fashioned method from now on) and as soon as I get some vegan chocolate chips, we’re gonna go to town. Cheers!

  187. Sam says:

    Hey Katie,

    After a bit of a disaster with your blondies, subbing applesauce for all of the peanut butter (my mistake entirely!), I used half pb and half canola oil for this and they were amazing!!!! They may be healthy but its probably not healthy to eat the whole pan, they’re so addictive.
    Can anyone here tell me whether the pumpkin brownies are better than these? If so, they are next on my list!

    Hope you had a happy birthday, keep up the good work :) xx

  188. Jess says:

    I made these over the weekend and substituted peanut butter for oil. Unlike other comments I have read, mine did not turn out super awesome :-( The peanut butter changed the texture of the brownies in an odd way, and the peanut butter taste was vague which also made the overall brownie flavor a bit off. They were still good, but I want to play around more with other oil substitution options, such as applesauce. Other people said that their peanut butter substitutions worked out great, so maybe it depends on the peanut butter. I buy Wegman’s Organic Creamy peanut butter….it is not oily at all. Perhaps the “right” peanut butter to use would be one where the oil tends to separate. Just food for thought. Can’t wait to try to make them again, though!

    1. Anonymous says:

      Hey Jess, when I used a nut butter, I subbed Justin’s hazelnut chocolate spread (2 indiv serv packets) and it tasted wonderful. And it wasn’t just my vegan taste buds – I took them to work and they were literally gone in under 10 minutes.

  189. Katie says:

    I made these last night and brought one to work this morning for a snack and oh my gosh are they ever delicious (I’m annoyed that i didn’t bring two…..or the whole pan!). Thank you so much for this recipe! I have recently had to remove gluten, eggs and dairy from my diet and have been struggling to find reliable recipes for when I want to make myself a treat. Not only is this healthy but meets all of my dietary restrictions too. Once again you never disappoint with your creations!!!

  190. Abigail says:

    I tried these! I skimped a little on the chocolate and would probably change it to your proportions next time, but they were still enjoyable! My husband was highly amused but enjoyed a few.

    We were wondering, what are the black beans replacing? Is it eggs? I am just wondering how you got the idea to put them in and why they’re needed. :) Thanks!

    1. cck says:

      It actually replaces the flour–and also adds moisture so you don’t need as much fat. Like flour, beans are starchy.

      Definitely wasn’t my original idea to make black bean brownies, though. There are many other recipes out there. No idea who thought of the idea first, but it’s a great idea!

  191. Jenessa says:

    I just made these last night and they were EXCELLENT! You would never guess they had black beans in them! Instead of coconut oil I used peanut butter; I couldn’t be happier with the results. They tasted great! I plan on making them at my next bookclub meeting. Thanks Katie!

    1. Barbara says:

      Hmmmm….I never thought about subbing out the coconut oil – I’m not a fan of coconut ANYTHING, soI might try using almond butter since it’s slightly ‘better’ for you than peanut butter…..

  192. I’ve never tried using beans in brownies before-but these look so good I may have to give it a shot!
    Check out my latest recipe, review & giveaway @ Baking Blissful

  193. cucicucicoo says:

    i can’t wait to try these! but i’ll be doing them with cooked dried beans, not the canned type. and thank you so much for the metric conversions of the ingredients… it makes my life so much easier! :) lisa

    1. Marci says:

      Hi Lisa,
      I generally cook my own beans as well but found, in Katie’s white bean recipes at least, that the results were not moist. The canned beans (Eden Organics) work beautifully. Please post your results with the cooked black beans.

      1. cucicucicoo says:

        hmmm, that makes me worry. i’d like to hear if katie herself has any words of advice about the type of beans used. i’ll let you know!

      2. Marci says:

        Not to worry. They are so good that I’m sure they’ll be fine w the cooked beans – especially with the 1/2 cup of maple syrup…

        1. Danielle says:

          I just tried them tonight with dried beans and honey. I found the initial “batter” to be pretty thick, but the addition of some black coffee thinned it down to the right consistency while enhancing the chocolate flavor. Even my always-skeptic husband liked them (ok, he ate half the pan – in one sitting). They were a HUGE hit for my 2 and 4 year olds, too. A new recipe box member. Thanks, Katie.

  194. Kimberly says:

    I will definitely be trying this soon. I have three girls under 5 (so I won’t be using any artificial sweeteners), but I’m really excited to try these with them, especially since my oldest is constantly asking me to make her brownies.

    1. Kimberly says:

      I made these almost right after I posted (exactly as posted with the maple syrup option) and I have to say that I don’t really care for them, although my girls do. If they actually eat what I made I will try them again with dark chocolate chips, the simply dark cocoa and something other than maple syrup and see if I find them more palatable. They smell cloyingly sweet and I’m hoping that maybe the smell is affecting my taste and that those changes might help. Regardless of whether that makes them more appealing to me, I’m grateful for a healthy brownie for my girls.

  195. nancy says:

    OMG! these haven’t even made it to the oven yet. I’m licking the spoon just as I would if they were regular brownies!!! Which, if taste as good once baked, I may never go back to again!!
    You are a genius!

  196. Marci says:

    These are incredible! Subbed Simple Treasures Quinoa and Buckwheat flake cereal for the oats and raw cacao nibs for the chocolate chips. Used the 1/2 cup of maple syrup. Perfection!
    Thank you SO much!

  197. Sarah says:

    I was out of oats the second time i made these and all I have is dark chocolate cocoa powder, I also added pecans to the mix they have a more brownie like texture if you arent one for the fudge my family adores them but wanted to strangle me when i told them what they were made of :)

  198. Allie says:

    So I made these and they were fantastic. So delicious! My dad thought I was crazy, but he ended up loving them too. I was reluctant to share these things. Thanks for the recipe, it was a hit.

      1. Trelawney says:

        Do you have a suggestion for someone who can’t eat oats? (I also can’t eat soy, cashews, or a few other nuts); also, are the beans supposed to be raw or cooked? I assumed cooked, but I’m seeing discussion about it above… thanks!

        1. Cooked beans (or canned), and try ground flaxmeal maybe? Or rolled barley flakes?

        2. Annette says:

          I substituted quinoa flakes, and the consistency wasn’t as good as with the oat flakes. The brownies were mushy, they never really firmed up. I think the quinoa flakes aren’t as robust as the oat flakes. I’m going to try 1/2 quinoa flakes and 1/2 ground flaxseed, or maybe just quinoa flour, next time.

          1. Erogo says:

            Quinoa does not absorb as much liquid as oats, would need to reduce the liquid, or perhaps add more cocoa powder. On that thought anyone had any luck subbing with cocoa powder and upping the chia/flax for more of a binding in place of the oats? Go a step further if you want to make SUPER RICH CHOCOLATE Brownies and attempted subbing pure cocoa butter for the nut butter, cocoa for the oats, and perhaps a bit of yogurt? I am great at coming up with ideas, just poor and can’t risk wasting my ingredients.

  199. Anna Mumau says:

    Thank you for such a wonderful recipe! I did end up replacing the oil with peanut butter and used 2 tbsp brown rice flour instead of the oatmeal. I cooked mine for 21 minutes because they weren’t done after 15. Turned out delicious ~ THANK YOU!

    1. Guilla says:

      Did the rice flour help for them to “rise” a bit more? I might try that cause my little girl just would not buy me the “little cake” idea cause they were too cookie flat, you know what I mean?

      1. Anna Mumau says:

        Hi Guilla! The brownies were very thick and chewy. They were not cake-like at all. So no, my brownies did not rise at all, actually. I put mine in the freezer, and they are so delicious that way! Just thaw it for a few mins and it’s like eating fudge.

  200. Jennifer says:

    Just wanted to say I’ve tried other black bean brownie recipes and they were good, but I LOVED the fudgy texture of yours! I subbed unsalted creamy PB for the oil and they were delish. Next time I plan on swapping the PB for almond butter and replacing some of the vanilla extract with almond extract. MMMMMMMM!

  201. Melanie says:

    I do think these taste different that brownies with flour but I think that it’s a great thing! They were so delicious!!!! I made them exactly as printed. I had to bake mine about 5-7 minutes longer b/c they were so gooey. Then I would recommend letting them completely cool before cutting. And I have to say that I think they get better with time too! I made them 3 days ago and I just ate the last one tonight and every brownie tasted better than the last. My dad liked them and I’ve tried black bean brownies before and he hated them. Of course, I didn’t tell him this time, even after he ate it. It’s my little secret. 😉

    1. Melanie says:

      Ok more specific- I used maple syrup, coconut oil and dark cocoa powder.

  202. Diane says:

    Hands down these are the best brownie ever! THANK YOU!

  203. Monica says:

    Tried making these in my Magic Bullet mini blender/processor and they didn’t turn out well at all. The food processor is crucial for these! I look forward to trying them again when my new food processor arrives! PS I was hooked on your different “milkshakes” recently, I would come home and have one every night after work, it was the highlight of my day! Yum

    1. Lisa says:

      I tried my magic bullet as well, I don’t have a food processor. I added a few teaspoons of soy milk and they turned out fine.

  204. Keri says:

    These are REALLY GOOD! Very moist and rich and dense and fudgy, which is exactly how I like my brownies! Great recipe, thank you for posting!

  205. Smisteph says:

    I wish I could share a pic to show you how amazingly fudge-y these turned out!! They are DE.LISH!! By the way, after making three batches in a week I was out of black beans but was desperate for some more of these (since my whole family scarfed them down!) so I subbed garbanzo beans for the black beans, and they turned out great! Almost more milk chocolate than the dark chocolate flavor the black beans lend, but still so, SO GOOD!! Thanks for the new family favorite dessert!! :)

  206. barbara says:

    Hi katie,

    I just made these but they came out really flat. do you know (or does anyone else know ) why this happened? maybe i didnt cook longenough or overcooked? thanks!

    1. They’re not supposed to puff up like cake. More like fudgey brownies… I don’t like cakey brownies ;).

  207. Guilla says:

    Katie I made them today and my 3 year old girl LOVED them! She just went Mhhhhs and yums all the time, although I think I over cooked them a little and dried them a bit :(. Do you think that, if I crack a couple eggs into the mix they might “sponge up” a little more? She would not buy me the “little cake” idea cause they do not rise as a “normal” cake would… Thank you!

  208. Kelsi says:

    These were so good. I made mine with maple syrup, sugar and coconut oil, but I think I will use vegetable oil next time. I think they have a slight coconut flavor to them when they are warm. SOooooooo good though. Thank you for the recipe. 😀

  209. Sherlock says:

    Now these are much better than your other brownies I have tried. As everything was getting processed, I stopped and taste tested. Had to add about 1tbsp more of cocoa powder but everything else remained the same. Processed until completely smooth, almost like a frosting smooth. Delish! Great brownies CCK!

  210. Georgia says:

    I tried this recipe today and it was awesome! I ate the first piece, stared at the rest at the tray and thought ominously, These brownies are in serious danger! I seriously could’ve consumed the the whole tray if it weren’t for the fact that it was dinner time. So I exercised some self-control and only ate 1/4 of the tray. 😀

    The texture was melt-in-my-mouth wonderful, but I was wondering if there were a way to get it more fudgey since I also do love fudgey brownies?

    I also thought to suggest that maybe you could state how long you ran the food processor, for example, 5 or 10 or 15 minutes? Or maybe there is too much of a difference between a good, strong food processor and a weaker one to really be able to approximate the time. I ran it until the black beans were pretty small flecks, and after a while I realized it wasn’t going to get it to a totally smooth, pureed texture, so I stopped it at that point. Not sure if that was enough, but it ended up great anyway. I didn’t time myself, but I think it took about 5-10 minutes for me.

    1. More fudgey = cook shorter time, then let cool, then pit in fridge to firm up without baking more.

      Yeah, I on;y have to run the fp for a few minutes (definitely nowhere near 10).

  211. Anonymous says:

    This is my first time commenting on any blog, but this recipe is SO good I had to say something. Made these last night and was completely stunned at the amazing results. They are better than just about any other traditional brownie I have ever had. But be warned: we devoured the entire pan in less than 12 hours!!! YUMMY.

  212. Joanne says:

    Maybe I was just lucky but I’ve made a chocolate version of your white bean blondies and it worked beautifully. I substituted tinned red kidney beans for the white beans, and chucked in a fair bit of cocoa (the more chocolately the better, right?) and it was delicious. Even more convincing than the blonde – just like a regular brownie and not the slightest bit cardboardy.

    I’ll have to look for some black beans now so I can try this new recipe too. You are turning me into the bean baking queen. :)

  213. Mel says:

    Hey Katie! I tried this recipe and subbed the coconut oil for Justin’s Hazlenut Chocolate spread (individual packets x 2). They turned out beautifully and everyone at work is absolutely loving them!!

  214. Sherlock says:

    You think this would work with garbanzo beans?

  215. carolyn says:

    Is that nutrition based on 9 or 12?

  216. Sherlock says:

    Made this anyway with Garbanzo Beans and substituted the Maple Syrup (I ran out) with regular Sugar. Again, added about another tablespoon of cocoa powder. My goodness they were amazing.

  217. Liz says:

    This is the first recipe of yours I tried. I don’t have a food processor, but it still turned out really well!
    I blended the black beans and the maple syrup in a blender and then hand-mixed the rest of the ingredients, since my blender is not the best. I also subbed PB for oil and added ~ 1 TBS extra cocoa powder.
    I was worried it would not taste good (I made the mistake of trying the batter), but it was awesome! I like these more than regular brownies because they’re rich and don’t make me feel icky after eating them. Thank you for the recipe, Katie!

  218. Made these last night and they are SO YUMMY! They really are everything you said they are! I’m going to post the recipe on my blog later… with a link back to here, of course!

  219. Michelle says:

    OMG, these brownies were sooo good. I offered them to friends and family and didn’t tell them what they were. So said the textures was different but it was unanimous that they were awesome.

  220. Brian says:

    Hey Katie. These turned out to be a great consistency, though a little rich for my taste (I might use less cocoa/chocolate chips.) Wonderful recipe, though. Definitely beats the typical boxed brownies with eggs, milk, refined flour. I will make this recipe again, for sure!

  221. Gabrielle says:

    Great Recipe! Thanks for figuring it out. I love chocolate so I used 4 Tablespoons of cocoa instead of 2. I also only used 1 teaspoon of vanilla and added 1/2 teaspoon of cinnamon and an 1/8 of a teaspoon of cayenne. Mexican Brownies!!!!!!!!! So delicious!!!!!!!! Thank you!

  222. Amy says:

    I have a recipe for black bean brownies that is to die for. flourless. I love it so much. I think it’s better than regular brownies in a lot of ways because firstly, they dont make you sick if you eat several. secondly, it’s really hard to overbake them. regular brownies tend to get dry at the edges, and especially at the corners.

    I make a peanut butter topping for mine that goes something like this: half a cup of natural peanut butter, two tbsp raw honey, pinch salt and a spoonful of coconut oil. pour that over your brownies….oh…my….

  223. Merissa says:

    Sounds awesome! Will try it!

  224. patti says:

    These were delicious! I am a messy baker and didn’t realize I was out of vanilla till it was time to add it…lol. I substituted orange and it was still really good! definitely will make again…with some peanut butter maybe. Thanks Katie!

  225. Anonymous says:

    Ive made these 2x so far. The first batch I did half peanut butter & coconut oil, & half of agave & honey (1/2cup). 3/4 chocolate chips. These tasted really moist, fudgy, and yummy. The only problem was that after 30mins I felt like I was going to crash and felt sick. I believe it was either the brand of beans or that Im just too sensitive to sugar, or honey in that amount.

    The Second batch…I made the beans fresh which I believe has less preservatives. I added 1/2tsp dried stevia from my plant….and about 1/4honey. 1/2 chips. So ALOT LESS sugar this time & fresh beans. This time I did not get sick. It tasted good….but not as sweet as the first batch. Which if I wasnt senstive Id prefer the 1st batch….but the 2nd is still very good too.

    I enjoy playing around with ingredients anyway…its fun being creative. And soon ill be getting the Stevia that Katie recommends as Ive heard theres less fillers. I only have IN the Raw Brand :(
    <3 Thanks

  226. Priscilla says:

    Ive made these 2x so far. The first batch I did half peanut butter & coconut oil, & half of agave & honey (1/2cup). 3/4 chocolate chips. These tasted really moist, fudgy, and yummy. The only problem was that after 30mins I felt like I was going to crash and felt sick. I believe it was either the brand of beans or that Im just too sensitive to sugar, or honey in that amount.

    The Second batch…I made the beans fresh which I believe has less preservatives. I added 1/2tsp dried stevia from my plant….and about 1/4honey. 1/2 chips. So ALOT LESS sugar this time & fresh beans. This time I did not get sick. It tasted good….but not as sweet as the first batch. Which if I wasnt senstive Id prefer the 1st batch….but the 2nd is still very good too.

    I enjoy playing around with ingredients anyway…its fun being creative. And soon ill be getting the Stevia that Katie recommends as Ive heard theres less fillers. I only have IN the Raw Brand :(
    <3 Thanks

  227. Jillian says:

    Wow! Maybe if these weren’t so wonderful I wouldn’t have eaten half the batch in one day!!! I might try less chips next time and see if they don’t last me longer! I used crunchy Skippy (natural). I was wondering if anyone tried adding protein powder?

  228. Brandie says:

    I’m gonna try these with carob so lil man can enjoy some too! :) They look seriously delicious.

  229. Elma says:

    OMG! I made this recipe last night and they were incredible. My 8 & 5 year old kids even loved them. Thanks for sharing this guilty free recipe!!

  230. Tried making these with regular (not instant) rolled oats and they came out fine. Had two for dinner tonight, actually… Which reminds me, is the nutritional information based on a 1/12 or 1/8 batch serving?

  231. Jillian says:

    So I tried them with 1/2 cup chocolate whey protein (optimum nutrition) instead of 1/2 cup oats…and still subbed with chucky pb for oil….and used sugar free syrup for agave….a little dryer than with oats and agave, but still yummy and much prettier :)

  232. Natasha says:

    I just made these and I would never have guessed there’s beans in. I used butter beans and molasses. The molasses taste comes through, but I think it’s a good thing. Amazing recipe :)

  233. Hey Katie! I brought your No Flour Black Bean Brownies to my family reunion recently and featured their awesomeness on my blog at Thanks for all your delicious recipes and inspiring others like me!

  234. Rachel says:

    Made these using peanut butter in place of the oil. Yum! Also used a ghiradelli dark chocolate bar in place of the chips. Put it in the food processor too. Thanks for this yummy recipe.

  235. Autumn says:

    I made these for a multifamily get together and they were a huge hit among kids and adults.

  236. karen says:

    Katie, you are amazing. I’ve shared your blog with so many friends. I made these brownies for my neighbours Birthday and they were blown away. They couldn’t believe they were healthy, had beans in them and were so delcious. Thank you for all that you do.

  237. Sandy says:

    The black bean brownies are one of our new favorite dessert recipes! I have made it several times with a few changes and they turned out great. I added in PB2 in place of some of the oil, plus added alittle applesauce instead of the honey/maple syrup. Thanks Katie for a healthy yet another healthy dessert recipe. I have passed on your website to so many people. Keep up the great work!

  238. bobbi says:

    I just repinned this on pintrest. I have a list of recipes I must try and I highly recommend to all my friends to visit this blog! I love your recipes!
    probably bake these up tomorrow.

  239. Ella says:

    Hi Katie! I re-pinned this recipe from your pinterest and I must say they came out more than wonderful when I made them myself! My pinterest name is EllaSmith95. Have a good day, Katie!

  240. Shawna Mefferd Carroll says:

    These are AWESOME. That is all.

  241. Sudha says:

    Pinned it!!

  242. Autumn says:

    Love these brownies!!! and one is enough with the protein, very satisfying :)

  243. Blyss says:

    I sub PB for the oil and these turn out great… just a light peanutty, taste which i like. but chocolate is still the main flavor! I also use rolled oats in mine… and it turns out fine as long as i process it long enough. I’d like to try it with flax sometime too…

  244. Megan says:

    I’m sure you realized this but this recipe will make an awesome brownie batter dip. I am leaving out the oats, honey/agave (I use stevia), chocolate chips, and coconut oil and adding almond milk, and eating it raw tomorrow for my post workout. I have decided if I am going to add the protein powder to it or make as shake.

  245. Danielle says:

    Someone on a group that I am on recommended your recipes. Just tried this tonight and you have converted this skeptic. They are AMAZING! Who knew black beans could taste so good? Thank you for this great recipe. I’m looking forward to trying your coconut crack bars.

  246. Angie says:

    I made them today added a little espresso powder to them. They are very moist and almost fudge like is that how they are supposed to be? Mine didn’t crack like the picture which is why I’m asking. Husband loved them even after I told him what was in them, will be making them for the family that is coming to visit later this week. Guess we will have to eat the first batch first!

    1. Yes, they’re supposed to be fudge-like. But not gooey…

  247. Alia says:

    OMG i can’t wait to try these! Katie you’re a genius! I’ve had your tofu chocolate pie almost like a 100 times by now and this seems like the next on my list! much love all the way from India :):) you should come to india sometime, we’re a predominantly vegetarian society – you’ll LOVE it!

    Quick question- No vendors here in India seem to understand what black beans are. the Hindi translation of them is urad on the internet so are these black beans –
    please confirm for me so i can get baking!! thanks a LOT


    1. Yes, those are black beans :)
      (I took the link out because my spam filter didn’t like it!)

    2. Becky says:

      They are good with white beans too.

  248. Shannon says:

    No lie, I have made these 3 times this week. These are mad crazy awesome! Thanks Katie for helping me convert more people over to the idea of healthy, vegan desserts.

  249. Shanna says:

    I have a lot of black bean flour I would like to use up. Any idea how much I should use in place of the black beans?

  250. z says:

    Hello….i love your blog….i have a quick question…i am making this for diabetics and i would really like to reduce the carb count as much as possible. Do you think i could use unsweetened chocolate chips…and would i have to add erythritol? Thank you so much

  251. Oh wow! These sounds fantastic – and healthy too. I’m trying them tomorrow :) Thanks for the recipe…

  252. Jessica says:

    Hi Katie! Just made these brownies, and while they’re deliciouuuusss are you sure it should only take 15 minutes to bake? Mine took about as long as a turkey!
    OK I’m exaggerating ahaha, but the brownies still baked for about 40 minutes…Is it supposed to be extremely, extremely gooey when it comes out of the oven (after 15-20 minutes)?
    Just wondering. Brownies were out of the oven for about 15 minutes before my roommies and I devoured them all =D

    1. No, not extremely gooey. Did you preheat your oven?

      1. Jessica says:

        Yes. Hmm…it might have been just our oven. Like I said before the brownies were de-li-cious. We just waited a little longer for them xP

  253. Kari says:

    Katie, these were absolutely delicious! I didn’t have a baking pan though, so I used a cupcake pan instead…mine came out a little soggy (not complaining though, still delicious). I would probably reduce the maple syrup to be 1/4 cup because mine were plenty sweet and could due with less. Overall though, AMAZING, thank you for creating the recipe!

    1. Rosa says:

      Kari, you increased the syrup and I over did it with the chocolate chips! they are truly amazing thought aren’t they.

  254. Cat says:

    I only had one teaspoon of cocoa powder, but instead, I added a tablespoon and two teaspoons of peanut butter and a little bit of cinnamon. They were great!

  255. Rosa says:

    I tried the recipe and made a few changes based on your own recommendations and one based on my own choice.

    I replaced all of the oil with plain non fat yogurt. I used plain instant oat meal because I couldn’t find the quick cook ones in the store today. I increased the agave in place of the sweetener and I used the bigger recommendation for chocolate chips (maybe a tad bit more than that). My only regret is increasing the chocolate chips too much. It was very sweet and too gooey. I really loved the results minus the excess of chocolate chips. I knew as soon as I tasted the batter that it was going to turn out delicious. I am so glad I decided to test this out because I can’t see myself making regular brownies now knowing that these are so delicious and have so many healthy ingredients inside. Thanks for sharing this wonderful recipe!

  256. Lena says:

    I finally made these yesterday – and they turned out amazing! Honestly, not even a hint of a bean-y taste. They didn’t turn out too pretty though, haha. The top was almost black and bumpy. But I added some melted peanut butter mixed with maple syrup on top, and they taste sooo good, I really don’t care about how it looks. Now I just have to buy some more coconut oil so I can top the next batch with chocolate magic shell, like I had planned on doing this time :-)

  257. megan says:


  258. HCT says:

    And I can’t believe I used to make (toxic) brownies from a mix! Thanks again!!!

    1. HCT says:

      It looks like my first comment didn’t post. Thank you for the fabulous recipe! I made these with my four-year old son. We don’t have a food processor, although I should invest in one. I blended the batter in the blender in thirds and it came out fine. It’s a great way for kids and adults to eat their black beans! It was easy to make, especially since all the ingredients were already in my pantry. I use EDEN ORGANICS black beans, since it’s organic and the can is BPA FREE!

      1. I’m so glad you liked them! :)

  259. Rebecca says:

    I made these but they didn’t set up too well. They were still very gooey when I took them out of the oven, and I cooked them for the full time, plus a bit more. I stored them in the frodge overnight and that firmed the brownies up a bit more. Any suggestions?

    1. Rebecca says:

      I just read everyone’s comments. I think I try some of their suggestions when I make them again!

  260. AC says:

    I love this recipe! Thank you for providing it.
    I tried it with oat bran instead of quick oats and it was much easier to blend (when you don’t have a processor!)
    Can’t wait for the next recipe!

  261. Katie says:

    Hi Katie,

    I don’t know if you remember my comment a few months ago but the first recipe of yours I tried was the deep dish cookie pie. It was good but I had put way too many chocolate chips, making it a molten chocolate pie, and I couldn’t really enjoy the bean batter aspect!

    So I saw this recipe and was determined to make it right. I used honey, canola oil, close to 3 tbsp of hershey’s dark cocoa powder, whole grain rolled oats (they worked perfectly, just so you know, because I ran them through the food processor alone first to break them up a little like quick oats) and a dash of coffee. And I still couldn’t resist a hefty amount of chocolate chips… but no more than a cup total 😉

    The end result is fantastic this time. I was so surprised at the texture, so similar to “real” brownies. And you can taste the bean, but just a little. It’s nice, deep dark and fudgey–I love it and I feel like I’m eating something nutritious! Thanks so much! Going to find another recipe of yours to try in the near future :)

  262. Jessica says:

    I just wanted to thank you for your blog! I recently have had to make a lifestyle change that includes being gluten-free, dairy-free, and sugar-free…and your recipes have made it so much easier to make this change! I LOVE these brownies! They are the best! Thanks!

  263. Kimberli says:

    I made these for the first time today using my Vitamix and I really enjoyed them! 😀 I blended the rolled oats by themselves first and then added everything in it after that. Next time I will cook them a bit longer or leave them a bit longer to cool as they were a bit gooey but still delicious! I think next time I might use oat flour in place of the blended oats or a gluten free flour and applesauce instead of the coconut oil. Thanks for posting this recipe!


  264. Jen says:

    Katie, thanks so much for this recipe! My local organic bean vendor posted it on Facebook, and I was psyched to try them. I didn’t have chocolate chips, so I made them without–and they were very good, but they didn’t have enough chocolateyness (duh, since at that point they had only 2 tbsp of cocoa powder and no other chocolate in them.) So I whipped up a quick chocolate frosting with lots of cocoa powder in it, and I threw that on the brownies. YUM! I love the texture of these, so cakey and not sludgey/overly fudgy like some bean brownies I’ve seen. I’m guessing it’s the quick oats that make the cakey texture. Thanks again!

  265. Sean B. says:

    Any way to print the recipe?

  266. Katie says:

    I’ve never tried black bean brownies, but I’m going to. I’d love an answer to this ASAP, but I know you have MANY things to do in a day, and for the day is probably past 1/2 gone. SOOO, I may try with out an answer. I don’t think it will make a big difference —

    My Question: what about with nuts like pecans (or walnuts, but I prefer pecans) chopped or just halved and thrown in, or on top? That won’t mess up Black Bean Brownies? Will It??
    Thanks and from one Chocolate-♥n-Katie to a Chocolate-Covered Katie, you’re a peach — Or a chocolove bar ☺

    1. That should be fine… better, even! 😉

  267. Kate says:

    Hey Katie!! I made these brownies with my twin sister last night and they were INCREDIBLE thanks for the recipe I look forward to trying many more!!

  268. Colleen says:

    I hate black beans… These brownies are amazing!!! Just finished eating the first row… Can’t wait to take the rest into work tomorrow. Thanks for changing my mind about black beans.

  269. Nora says:

    I just made half a batch of these because I wasn’t sure if they would even taste good(I mean… I love beans but putting them in brownies just seems a bit too crazy), which I regretted the instant I realized how delicious the batter was. Oh my god, I couldnt stop eating it! The brownies came out really good and fudgey, I am totally making this again! Thanks Katie :)

  270. Ariane says:

    Thank you for this recipe! I just made these brownies and they are incredible. So chocolatey and delicious mmm. I dislike beans and was hesitant when the smell hit me after opening the can, but I have to say these are some of the best brownies I’ve ever had. Thanks!

  271. Kimberly says:

    OMG! I made these tonight as a surprise for my son tomorrow and my whole place smelled like I had died and gone to heaven! I tried “finger-sized” sample, ya know from wiping the blender, and it was wonderful. He’s going to so happy. Blow do I tell him there’s black beans in those brownies???

    1. Kimberly says:

      He loved them and said I need to make again. Oh, instead of oatmeal I used chocolate protein powder. They turned out incredible and gooey.

  272. Megan says:

    I couldn’t read through ALL the comments, but can you use other beans in place of black beans? Dark red kidney or something else, or do they really taste the best if you use black beans? Thanks!

    1. Nora says:

      you could always try and see how it goes :)

  273. Amanda says:

    I just made these last night for a potluck! They were loved and nobody knew the difference!!!! I had never made black bean brownies before and these turned out absolutely fabulous. Thank you for an awesome recipe!!!!

  274. Kathy says:

    Just made these this morning. WOW! I used dark coco and dark chocolate chips. Super yummy and no flour = my wheat allergic son can eat them too. Thank you for the great recipe!

  275. Nicole says:

    Katie- I made these tonight which are very similar and use almond butter instead of oil (they were very tasty but slightly dry…. I will try yours with the oil!!)

    chocolate black bean happy bars
    1 can of black beans, drained and rinsed (about 1.5 cups)
    ½ cup almond butter
    ¼ cup agave
    ¼ cup mashed banana or apple sauce
    1 teaspoon vanilla extract
    ¼ teaspoon salt
    1.5 cups of oats
    1/2 cup cocoa + ½ cup brown rice flour (or wheat germ or whole wheat flour)
    ½ cup shredded coconut + ½ cup chocolate chips

  276. JacquelineW says:

    Oh my gosh! I was very skeptical of bean brownies before making these, but they were SO fantastic. So dense and fudgey; amazing! Thank you so much :)

  277. amanda says:

    wow katie…these are amazing!! I substituted (with what i had on hand) and used lentils in place of the black beans (as per another reviews suggestion). FANTASTIC. I will use a bit more sugar next time (probably 1/4 cup for my sweet tooth) but i loved them! these are a new favorite for me….no more heavy white sugar brownies in this house :)

  278. Andrea says:

    I made up a batch of these exactly as posted as brought them into work and everyone loved them! I had three requests for the recipe and after I handed it out to one person, my boss took the paper and photocopied it for herself (lol!). I am just making up a second batch now, but this time with peanut butter as the fat source and these are all for me ohhoho!

    Just a small point though about the nutritionals… when I plugged everything into the CalorieCount website (wanted to see what the PB did for the protein value) I got higher numbers… so I tried with oil instead and came up with 200/150 calories a brownie for 9 or 12 servings respectively, based on aprox. 125g of chocolate chips. Not that it makes a huge difference or anything cause these brownies hella rock, but I thought you might want to know.


  279. leah says:

    I discovered your website 3 weeks ago and there have not been enough days to make everything I want to try!! I’ve made 4 batches of these brownies and they are AH-MA-ZING!! I don’t tell anyone what’s in them until after they eat them. So far I’ve had everyone ask for the recipe! I’m spreading your website to everyone! They all LOVE them! I’ve been making my kiddos baked oatmeal all the time! I love finding a website that every recipe is something I would make…wait maybe I’m just a choc-o-holic too :)

  280. Gretchen says:

    I’m looking forward to trying these! I did want to note that when I put your recipe into the WW PointsPlus calculator as written with gram measurements, they come out to 4 PointsPlus apiece. If I tweak it to 1/2 cup chocolate chips (which the calculator thinks is 85 rather than 115 grams, I can accomplish 3 PP. Hope that’s enough! :)

  281. Emily says:

    I almost never comment on blogs, but I just have to say, I am completely in love with these brownies!!!! I’ve always wanted to try making black bean brownies but I had never found a recipe that sounded edible. When I cam across your recipe and read some of the comments, I gave these a whirl and I couldn’t be more pleased, excited, in love! I found myself licking the bowl and sneaking bites of these little gems whenever I’m in the kitchen. Thank you so much for a fantastic recipe! 😀

  282. Lauren says:

    I’ve made these three times and they are always delicious! One thing I love is they are much easier to cut than regular brownies.

  283. Mandy says:

    Wow, these are amazing. I made them for my daughter’s birthday (she is very health conscious) and did not tell anyone what they were made of. They loved them so much! They are really the best healthy treat I’ve tried!

  284. Cindy says:

    These are fantastic! I used pole green bean beans from the garden, very big beans, I shelled and cooked them. I used coconut oil and maple syrup plus i added walnuts. The green bean beans made the brownies super light feeling in my stomach. I cooked them as cupcakes- so moist. I’ve now tried this black bean recipe and many others over the years. Finally found what i love. Thank you.

  285. Brian says:

    I gotta say: these are great. I have made them twice, and they are delicious. I was searching the web to see what other people were putting in their black bean brownies, and your recipe is the best by far. Simple, quick, delicious, easy ingredients. Can’t beat it.

  286. Lisa says:

    I tried these and used old-fashioned rolled oats with good results! They were really good! A very fudgy tasting brownie. Texture was almost a little too soft, but I only baked for 15 mins, maybe I should have left in another minute or two. Definitely could not tell they were healthy in any way. Thank you!!

  287. Kait says:

    Question: When I put the coconut oil in the food processor should it be in solid or liquid form?

  288. Jami says:

    I subbed the coconut oil for natural peanut butter – sooooooo good and fudgy! I almost can’t tell they’re not regular brownies!!

  289. Rebecca R says:

    I just made these black bean brownies following the recipe with the substitution of the same amount of ground almond for the oats and half the vanilla. I baked them for 35 minutes and they turned out fantastic! I can see I will be baking these repeatedly. Thanks for a great recipe.

  290. Katherine says:

    I just made these and I substituted 1/2 cup dates and a few teaspoons of maple syrup as the sweetener. I also used 5 tbsp of Dutch cocoa powder and omitted the chocolate chips and added a 1/2 cup chopped walnuts. They came out delicious! Even my little brother (who usually makes fun of my healthy banking) thought these were great. He barely believed me when I told him there were beans in them! Sometime I will make these with peanut butter instead of coconut oil to try out Reese’s brownies. Thanks for the great recipes Katie!

  291. Sarah says:

    Hi Katie,
    I’ve been on the look out for a healthy brownie and heard about using black beans so gave yours ago this evening (by the way thanks for including the metric!)…
    I had a bit of an issue… the surface was starting to burn after 20min so I took them out, but they hadn’t risen at all so were really flat and after cooling the middle was still on the runny side of gooey… what did I do wrong?
    I changed the maple syrup for 2 table spoons honey, 2 golden syrup and one water, and only used 100g choc chips as its all I had. I used a slightly larger pan – rectangle rather than square. Oven temp was 180 c.
    Even with them nearly running off the plate they still taste great and would love to get them right.

    1. Unfortunately, I really can’t know how they’ll do if you make any substitutions :-?. Maybe the honey is thicker, or the water threw it off or…

  292. Jen A says:

    Ok, so I am a brownie snob… m.a.j.o.r snob! When my husband and I decided to go non-processed and mostly vegan I said the one thing I would not give up is my brownies. I had tried a few others of your recipes and loved them so I decided to give these a shot. Can I just say they are amazing!?!?! I crave them… I am making up a batch right now. I shared these with my parents who didn’t believe me when I told them what was in them. I had to make a batch directly in front of them :-) My husband took some to work and people who know his new diet had to be convinced to try them and were then asking for seconds after they did! These are for real!!!!!! Thank you, thank you, thank you! I’m pretty sure your blog is now my favorite for amazing recipes!

  293. tekchik says:

    I made these last night. Delicious!!

    I made the following adjustments: Instead of oil I used 1/8 cup applesauce and 1/8 cup almond butter. Might try the full 1/4 cup almond butter next time as it didn’t really seem to affect the consistency of the recipe too much. Also used 1/4 cup of oats and 1/4 cup of ground flax. Again, might do the whole 1/2 cup ground flax next time. And I used 71% dark chocolate chips (with a few 55% thrown in for fun) I don’t have a food processor, just a magic bullet. I ground up the dry ingredients in one cup, then blended the wet ingredients until smooth in another and mixed them together in a bowl afterwards. Turned out great! These were darn good. Thanks for the recipe!

  294. Zack says:

    The batter of these is amazing, Unfortunately, I was unable to try the finished product since my pyrex dish blew up halfway through baking. =[ I will definitely give them another try!

  295. Lauren says:

    hi! another recipe I’ve tried and really like :) just thought I would share my substitutions and changes (I always read through to collect ideas) :

    *250 g of cooked/drained adzuki beans
    (used in a lot of asian desserts – nutty and sweet)
    *20 g of navita naturals raw cacao powder
    (no chocolate chips)
    *1 trader joes 100 calorie 70% dark chocolate bar
    *1/2c of unsweetened apple sauce and liquid stevia in place of all sweetener
    *1/4 cup of soymilk (on the drier side – so may need more – I liked mine a little firmer)
    *2 T peanut butter
    *1/2c or 40 g of oat flour (could probably cut back on that if wanted less firm/dry)
    I piped these out into a mini muffin pan with liners- broke up the chocolate bar and stuck pieces of broken chocolate in the middle – baked at 350 for 10-15 minutes – these give a lot of room for experimentation
    thanks again!!

  296. Lauren says:

    oh! meant to give nutritional data – makes roughly 22-24 (depending on how many spoonfuls of batter you eat as you go along 😉

    For each adzuki brownie bite:
    39 calories
    5g carb
    1g protein
    1g fat
    1g sugar
    0g sat.fat

  297. Kaitlyn says:

    These were totally delicious and awesome!

  298. Gloria says:

    I just made them tonight and the flavor was great but the batter was kind of stiff and didn’t smooth out in the pan. It also didn’t rise a single bit and then turned out really gooey even though I cooked them 17 minutes. What did I do wrong?

    1. It’s impossible to know what you might’ve done wrong since I wasn’t there to see. Can you tell me more about the specific ingredients/process you used? And any changes made to the recipe?

  299. Barb says:

    I made them yesterday – really very moist, chewy and chocolatey. My teen boys both loved them!

  300. yanna says:

    Just made these and they are amazing!

  301. Maya says:

    These were really good! If people don’t like the texture of oats (my husband immediately thought it tasted healthy when he tasted the oats) you can process the oats into a flour first. That’s what I did. My only other change would be to DOUBLE the recipe for an 8×8 pan. The current recipe makes pretty thin brownies.

  302. michelle says:

    I actually used a little less sugar (used brown) and tossed in a spoonful of applesauce…HOLY CRAP!! I’ve LOVED every single recipe of yours I’ve tried thus far…and I fell in love with the cookie cake…but pretty sure these even top that out right now…mmm so good! Thank you katie for giving us delicious, vegan, and relatively healthier dessert options!! <3

  303. Alisamarie says:

    Is this better with canned or homemade black beans? I’ve been soaking and cooking my own beans lately so I was curious.
    Also I only have a small food processor would a vitamin blender be okay?

    1. Marci says:

      Eden Organics uses bpa free cans!

  304. Robin says:

    I made these brownies today and love them. Because I like really dark chocolate I used 90% dark chocolate instead of chocolate chips and I substituted natural peanut butter for the oil and date puree for the agave.

  305. LeighAnn says:

    I just made these in my dorm apartment as a healthy treat, and they were AMAZING. EVERYONE loved them (the health freaks and non-health freaks alike.) I was nervous at first because the raw batter wasn’t my favorite taste, but once they cooked (with the necessary chocolate chips) they were amazing!

  306. Gary says:

    Made the BBB today; waiting to taste. They didn’t seem to set up as much as I had anticipated. Am presently going wheat free. What result would adding a gluton free flour substiture such as garbanzo bean flour? Even though I haven’t yet tried one I know they taste good because I had the occassion to have my fingers in the batter.


  307. Melissa says:

    I made these brownies exactly as directed…but did use a blender as I don’t own a food processor. I have never been a big brownie fan but I have to say that I am now…these are the most amazing brownies I have ever tried! I LOVE them!! This is also the first time I have ever tried black bean brownies.They are even better knowing they are glutan free and lower calorie! :) Very moist. Completely delicious.

  308. Sarah says:

    My daughter has recently been diagnosed with a very long list of food allergies. Finding your website has allowed me to bring back some YUMMY food into my family’s ife! I have been trying to prepare all kinds of new dishes, barely any of which seem to have been enjoyable…. That was until I made the Black Bean Brownies! My husband, my kids and all of the neighborhood kids were in brownie heaven!!! The joy that this dessert brought to them actually made me cry! In other words… Thank you for your fantastic recipes! You have no idea how grateful I am!

    1. Becky says:

      You must try CCK’s Chocolate-Chip Blondies! They were amazing!

  309. VenyMae says:

    As someone who has tried many black bean brownies and never been impressed…these were AWESOME! These were super moist fudgy deliciousness that no other black bean brownie has ever even come close to reaching. Thanks. I also loved them because they didn’t have egg so my little man could lick the batter ^_^

  310. I made these tonight and they turned out AMAZING!! I put a holiday spin on them and added peppermint extract and Andes Mint chips instead of chocolate chips. My boyfriend loved them. Thanks for the recipe Katie!

  311. Marianne says:

    I recently decided to give up wheat and was looking for recipes for my favorite foods that don’t have wheat in them (I don’t have celiac disease, but want to see what happens without wheat in my diet for a few months). I tried this recipe last night. The only modification I made was to use 3 squares of unsweetened chocolate squares as I didn’t have chocolate chips (2 might have been enough). I melted them in the microwave with the coconut oil. I add a little more maple syrup (total 1/2 cup) to compensate. Also I added some chopped pecans to the top before baking. These were the BEST brownies I ever had. The beauty of it for me was that I was totally satisfied with one brownie. I think the higher quality cocoa made them taste very decadent and satisfying! Love, Love, Love this recipe. It will be my go-to brownie recipe. Not only healthier…but also so much better to taste! THANK YOU!

  312. Amy says:

    I’ve made many of your recipes before that include beans and they have always turned out amazing .. except for this one. ): I followed the recipe exactly with just adding an extra half tablespoon of cocoa powder but for some reason my brownies taste like coffee? They have a distinct expresso / coffee flavor to them which is disappointing because I really don’t like coffee. I have no idea why this would happen. Does anyone know why?

    1. Anonymous says:

      See comment below.

  313. Sarah says:

    I have made at these at least 10 times, a double batch yesterday for my daughters 6th bday party and all of which were demolished! Maybe it’s the coconut oil? It gives a coconut flavor… What kind of chocolate chips are you using? I use the enjoy life brand. I’m a daily coffee drinker so maybe I just don’t notice the taste :) I hope you find the culprit because these are just too yummy to miss out on!

  314. D. Jeffrey says:

    Anyone tried using carob powder instead of cocoa? I’m thinking you could then cut down the sugar since carob is so sweet.

  315. Sachi says:

    I found this recipe 3 days ago and just had to make it right away!

    My sister doesn’t like to eat vegetables, but she loved this dessert and didn’t even know it had black beans until she’s finished half the pan (I used an 8×8, so you can imagine just how much she’s eaten in just an hour, she loved it THAT much). 😀

    My Mom loved it too, and since she doesn’t like to eat a lot of meat, this is another way to make sure she still gets lots of protein with the oats and black beans.

    Thank you for the recipe and I’m off to look at the rest of your blog! :)

  316. k says:

    I use nunaturals stevia but only have it in a shaker/pour spout container. What is the equivalent of two packets? Thanks for the recipe! I’m looking forward to making it, especially for family members fighting cancer who are staying away from sugar and white flour!! : )

  317. Kathleen says:

    Hi Katie! I haven’t tried any of your recipes yet, but they look amazing. I just added up most of your recipes on myfitnesspal and your nutritional info seems to be way off…I don’t know, I just want to make sure I have the accurate info, and I was checking with you to see if these were accurate, along with all your other nutritional
    Thanks a bunch
    Love and dark chocolate,

    1. Anonymous says:

      I wouldn’t rely on a free online calculator. Myfitnesspal and the likes are often very inaccurate.

  318. Julie says:

    Yeah, you may be a skeptic at first because it’s made of black beans, but these are to die for! I could need keep my boyfriend out of the brownie pan. I was actually starting to get mad because he wasn’t saving any for me. They were THAT good.

  319. Tim says:

    It looks like I’m only the second guy who’s written on your blog. Your black bean brownies are awesome!!!! Not really like brownies so much as like fudge….delicious. I served them with lemon sorbet and they were a major hit. I don’t know where the idea for black beans as a basis for dessert came from, but its’ brilliant. Thank you for a vegan, gluten-free dessert that I can serve to all my dairy-eating, wheat-eating friends and know they’ll love them! I’ll try all your desserts after this!

  320. Myrna Gonzalez Childress says:

    Made these tonight as my last baking hurrah for the holidays. They are incredible. My husband and I loved them. I did add 1 tsp of instant coffee and used olive oil instead of vegetable oil. This is the best tasting healthy dessert I’ve made this year. Thank you for sharing this. I am going to share it as well.

  321. Becky says:

    I have a pan of these in the oven. The flavor before baking was right on! I made an addition, after I drained and rinsed the bean, I filled the can back up with coffee. I also did not have black beans in the house so I used navy beans. I do not have a food processor so I used a magic bullet and a standing mixer. The batter was super runny, so I am doubling the cooking time. As long as my 4 year old likes them I will repeat almost daily. After trying everything to get him to try new foods and eat meat, I have accepted that he is vegetarian and happy, my job now is to learn how to put good things into foods I know he loves. Thank you CCK of teaching me how!

  322. Jessica says:

    Holy brownie heaven!!! Thank you so much for this amazing recipe! I just made them with my almost 3 year old daughter and my whole family was freaking out about how good they are and how you can’t detect the beans at ALL! This is the best ‘substitute’ recipe I have ever tried. Thank you again!!!

  323. Pamela says:

    Wow! I have been making these brownie almost every week for months! They are delicious! I do not have a food processor, so I ran the black beans through my Omega 8006 juicer and used the blender to make “oatmeal flour”. Being the planner that I am, I cook 6 cups of black beans at a time, puree and freeze them in 1-1/2 Cup portions. I also portion out the dry ingredients and batch-baggie them. Then when I get a “hankering” I thaw a portion of black beans, pull out a baggie of the dry ingredients, add the coconut oil, maple syrup, vanilla and chips….and voila! browies in no time! :)

    I have made few adjustments to this awesome recipe to suit my taste: I add 2 servings of freeze-dried coffee (Nescafe/Taster’s Choice) to the batter. After pouring batter in the pan, I sprinkle course sea salt and coarsely chopped walnuts on the top. (I tried adding the walnuts to the batter but they got soggy and soft—-this way they stay crunchy) Hope you enjoy these as much as I do! Thank you Katie for the amazing and healthy recipe—–you, my friend, are truly gifted! :)

  324. Mel says:

    Have you ever tried dates instead of maple sugar/honey? or applesauce instead of oil?
    thanks for the recipe, I’m dying to try them!

  325. Kristian says:

    Do the left over brownies need refrigeration to keep? How long will they keep. I am not familiar with bean based baking Thank you

    1. Yes, and a few days in the fridge.

  326. Kate says:

    I am a firm believer that black beans go with Mexican food, not desserts. However, in the spirit of breaking in my new food processor I thought I’d start with something small and new. I used agave nectar and regular oats (not instant.) The batter tasted a little funny, not bad, just slightly different than brownies from a box. When I cooked them they smelled slightly different too, so my hopes were not high. I pulled these “brownies” out of the oven 20 min ago and just took my first bite. I cannot believe how good they are. They shouldn’t be called a substitute for brownies because they are delicious in their own right. They just taste like they were made with an earthier flour. My only concern is that brownies will start making a more frequent appearance in my home now. Thank you, Katie!

    1. Kate says:

      And the batter wasn’t gritty from the regular oats.

  327. Abby says:

    Tonight I had my first experience with black bean brownies and… WOW. I am SO happy that I decided to make your recipe instead of another one I was considering. These were amazing, and fudgy, and delicious! The only change I made was using unsweetened applesauce instead of oil, and it worked great. Oh, and I used dark M&M’s in place of chocolate chips, but same thing, right? :-)

  328. Trina hoffer says:

    Just made these for the first time…amaaaazing! I subbed 1 scoop of chocolate protein powder for the oat, used 1/2 maple syrup and 1/2 honey(cuz I didn’t have enough maple) and added 1.5 tsp instant coffee. These really are wonderful-gooey, fudgey, and they really hit the spot for my chocolate craving.
    Thank you Katie, I can’t wait to try more of your recipes!

  329. Rachel says:

    Pretty good. Though if you eat it or cut it before it’s completely cooled the consistency will be rather mushy. I’d like to try pre-chopping the choc chips and then mixing it to the pureed mixture to minimize the feeling that I’m eating glorified chocolate chips. Oh, and these are pretty sweet (as brownies often are), so it’s probably ok to scale back on the maple syrup.

  330. Katie says:

    These are delicious! I’ve made them numerous times and everyone always loves them. This recipe is the best I’ve found that has the best consistency. They are just moist enough but not to much, and they don’t crumble. I’m making them again tonight because of my major chocolate craving!

  331. Chellee says:

    I just made these without oil even, substituting the oil for 1/4 cup of unsweetened applesauce, following the rest of the recipe as listed. These are amazingly good! My husband really likes them as well! Thanks for the recipe!

  332. Colleen says:

    I subbed quinoa flakes for the oats and turned out really well. Took them into work today for someone’s birthday and quite popular. I will have to sub in chocolate nibs for the chocolate chips next time as chocolate chips are just too sugary sweet for me now. Thanks for the great recipe! Gave everyone at work your link.

  333. I just messed with these like crazy (I did it right the first time) and I didn’t realize I was out of chocolate chips til after I’d blended everything together (oh and I used dates instead of sugar) and so I blended in some dried cherries. Still good!

    1. Charlotte says:

      Oh I was thinking of trying dates too. What measurement of dates did you use?

      1. I didn’t measure anything at all but it ended up making as many brownies as when I followed the recipe. I think I used maybe 10 dates, soaked in warm water and then I used that water too.

        1. Charlotte says:

          Ok thanks:)

  334. Theresa Patterson says:

    I have made these brownies and they are wonderful. i just made a batch last night with melted chocolate in stead of coca powder, instant coffee and chocolate chips on top. OMG! the best. Your will have to cook these a little longer.

  335. Charlotte says:

    Just made these and ate one, verrrry good and fudgy just the way I like them. I added a few extra chocolate chips of course;)

  336. Kamille says:

    Oh my goodness! These were absolutely decadent and so fudgy. I definitely would NEVER have guessed the black beans. I also made a batch of your banana peanut butter as a topping- yummy!

    I made your bean blondies last week and loved them as well, but there was something about this recipe that was really rich. I want to experiment more with getting the blondies to be more fudgy. I think maybe the key was that I left these a little under-cooked whereas I slightly burnt the blondies!

    Wonderful stuff, so glad I found your site!

  337. Jenny says:

    When I saw this recipe I wanted to try it out immediately but since I always made Ghirardelli’s triple chocolate brownies I highly doubted these would come out right/taste good. But after reading through all of the positive reviews below I decided to make these and omg they came out so amazing! They were soft and fudgy (I would’ve never thought fudgy could be used to describe brownies made from black beans but yes they were) and so chocolatey. I used rolled oats but just put them in the food processor first so they were already fine before I added the beans. I used creamy peanut butter instead of the oil and since i didn’t have enough honey for the full 1/3 cup, I only used a little under 1/4 cup of honey and added in an extra tablespoon of sugar (a total of 3 tablespoons of sugar for my brownies). I used 2/3 cup of chocolate chips and folded most of it into the batter but reserved some of it to sprinkle on top before putting it into the oven. I still can’t believe how delicious these came out, thank you Katie for the amazing recipe! Next time I’ll be trying to use organic peanut butter instead of the fatty Skippy brand haha

  338. Sarah says:

    Hey Katie!!
    I may have said this before-but it is totally worth repeating-these are the best brownies I have ever had! I have tweaked your recipe a tad to make them more “mainstream friendly” if you know what I mean!
    So first, I double the recipe so they come out really thick! I use a tin foil “sleeve” to easily remove and slice the brownies as well.
    Second, I use a whole bag of dark chocolate chips (yesterday I used about 1/2 cup melted dark chocolate bar in the batter as well!)
    I also use Hershey’s special dark cocoa powder and I measure out heaping tablespoons of it-not leveled!
    I used 1/4 cup plus 1 tbs coconut oil and a heaping 1/4 cup applesauce for my latest batch and it was divine!!!
    Also, I grind up my rolled oats in a magic bullet prior to mixing all together in the food processor.
    I baked for 15 min yesterday and they came out ooey gooey fudgey and my family gobbled them right up!!! Thanks again Katie!!!!

  339. Cindy says:

    I have made these before as written, and they are fantastic! Agave syrup is not readily available where I live, so I made a couple substitutes for my last batch. The only sweetener I used was 1 cup of dates, soaked in half a cup of water. I also added another tablespoon of cocoa, just to counteract the extra liquid. I used peanut butter chips, and added some walnuts, and they were fantastic! The extra liquid required extra cooking time, and I was a little worried, as they were still not really set when I took them out. Once they cooled, though, they were perfect! Thank you Katie!

  340. Mary says:

    I see a lot of comments about the sweetener to use. I’d read these articles before deciding on agave:
    and this matrix is informative:
    That being said, I saw some people using dates (which I love in this recipe, which uses up almond milk pulp nicely: ). For maple syrup users, are you using dark, medium, or light? Has anyone found type of maple syrup changes the consistency or sweetness of the recipe?
    Thanks, I’ll let you know how mine come out with substitutions (which I haven’t decided)

  341. Jo Ann says:

    Best brownies I’ve had in years! I’m so impressed with your recipes. So delish & healthy! God gave you a wonderful talent and I’m very thankful for your website!

  342. Jb says:

    BEST brownies ever! My bean-hating family didn’t even realize there were beans in it :) Thanks so much for posting this great recipe!

  343. Sunni says:

    These are some of the best brownies I have ever had! I used 1/2 c honey and 3 T cocoa powder. You could still see small chunks of oats in the batter, but I loved the taste and consistency with them like that – it reminded me of a no bake cookie. I also baked them in a tart pan, so they were really thin. I will definitely be making these again, probably with fewer chocolate chips so they brownie flavor can shine through :)

    1. Sunni says:

      So I tried one of these brownies 2 days after I made them, and they were nowhere near as good! The texture was not as fudgy or brownie-y, and the high point was the chocolate chips. Maybe the solution is to eat them in a shorter amount of time!

  344. Julie says:

    Okay I made these and I was skeptical because they didn’t spring back up after the 15 minutes so I thought, “Oh! They’re definitely not done!” So I put them back in for like 7 more minutes. The timer went off and I checked them again. No change. So I took them out and kind of decided that it was an entry worthy of pintrosity. But I cut them after a while and thought, “What the heck?” I tasted them and they were probably the most delicious things I have ever tasted in my whole life.
    This recipe is AMAZING! It’s exactly what I’ve been looking for! Especially since my brother’s girlfriend is allergic to eggs and my sister is allergic to gluten AND we’re all trying to lose weight for a wedding. I will DEFINITELY be making these again in the future. Thank you SO MUCH for the recipe!
    You’re a GENIUS!

  345. Jeanine says:

    I have made other Black Bean Brownies before and was very UN-impressed! These were amazing. My 3 girls actually ate them NOT knowing that they have beans in them. I added some chocolate chips on top and when they melted, I spread them over the top for an extra chocolatey layer. I will totally make these again. Thanks for sharing!!!

  346. Caroline says:

    So so good! Thank you Katie, for this delicious recipe, and for including the WW points value. They’re not exactly like regular brownies, but still really good and much better nutrition facts.

  347. Mati says:

    Thank you so much! You rescued me! My son wanted to make brownies and thought of this recipe I wanted to try. So we made it up, it was so easy and quick. We all loved them the kids want to take some to a party. These will make it to the next church potluck!

  348. Wesley says:

    I substituted the oats with coconut flour and I used olive oil instead of vegetable oil and I made them into cookies! I also did not use a food processor, I mashed the beans and mixed everything by hand. They were delicious!

  349. Debbe says:

    I have tried the black bean brownies. The ones I tried were very good, but not “brownie-like” enuff to me. My daughter said they reminded her of energy bars and she liked them a lot. Some reason, I haven’t made them again. I will try this recipe, and hope it’s more “brownie-like”. As always, Love, Love, Love your site!! 😀

    PS Now I want to try your blondies, too!

  350. Lori Ann says:

    Hi Katie,
    I was just on here yesterday and I am sure I saw another bean recipe that called for white beans and you suggested in brackets that Great Northern could be an option. I can’t remember the name of the recipe. I will be making these brownies but I had also wanted to make the other recipe. Am I imagining things?:). There are just so many of your recipes of your I want to try. (Having just recently found you)

    1. White bean blondies? Or the cookie dough dip or deep dish cookie pie… or even the peanut butter blondies. :)

  351. Angela Wagner says:

    Wow! I just made these with maple syrup as sweetener and applesauce and peanut butter instead of oil, and they turned out phenomenally! I made my own chocolate chunks by pulverising some raisins and mixing with melted 100% chocolate (i.e. baker’s unsweetened), pouring on wax paper and letting cool then slicing into semi-uniform chunks. Tasted sinfully rich and delicious–without all that guilt and fire and brimstone 😉

  352. Karla says:

    I made these for the first time a few months ago and we really liked them. I use dark cocoa, rapadura sugar and dark chocolate chips. The first time I also added dried cranberries, which were a nice addition. I just made the recipe again yesterday, adding some mint extract and leftover holiday chocolate chips (dark chocolate + mint chocolate). They’re SO good! I made extra beans and froze another 1 1/2c portion so I don’t have to cook dried beans every time I make these.

  353. Shawna says:

    Just tried making them but with red kidney beans instead (what I had) and just organic sugar instead of maple syrup… Fingers crossed they taste great… The batter seemed rich and chocolatey.

  354. Jennie says:

    I started following this website a couple of months ago beginning with the deep dish cookie pie (sugar free). Made the brownies (sugar free again, used agave) this morning and they are another hit! I love this website. Thank you for making TASTY healthy desserts and teaching the public how to feed their sweet tooth without hurting their health. I’m trying to lose weight and cut waaaay back on my old level of sugar intake and this website is a life saver! <3

  355. Michelle says:

    Can I make these brownies in a muffin tin? What would I do different? Has anyone tried the brownies that way?

  356. Angie says:

    I just made these tonight – amazing! I only have a vita-mix and made these tonight – turned out amazing!
    Loving the recipes – loving the single serving ones especially – there are days when one needs a sweet / goodie fix and doesn’t need a big pan of something hanging around. Thanks for sharing your recipes! Healthy and goodies are two words that can be used together!

  357. sarah says:

    Tried these at my sister n laws and loved them only thing is they were super gooey maybe she didnt cook them long enough

  358. Val says:

    Just made these babies now…. TOTALLY UNREAL! A must for all brownie lovers :)

  359. amanda says:

    I made these but subbed applesauce for the agave and peanut butter for the oil. DON’T do that! One or the other maybe, but if you do both, the brownies will be way too gooey in the middle. They taste fine but are way too gooey.

  360. Heidi says:

    Tried this recipe today and it turned out fantastic! If anyone without a food processor is hesitant to try this recipe with a blender, don’t be! My cheesy little blender worked fine for it. I’m new to this site but will be lurking often, looking for new recipes to try. Thanks, Katie!

  361. Crystal says:

    I made this. Really Really good! I used milk chocolate Ghirardelli milk chocolate chips and one extra tablespoon of cocoa. It was very light and fluffy and I could not taste the beans at all.

  362. saloni says:

    Can I use cocoa nibs instead? They aren’t sweetened like chocolate chips though, think I need to add more sugar or maple syrup?

  363. Melanie says:

    Hi everyone
    I am newish to the blog but have been following it with fascination and delight over the past few weeks! I ahev recently been diagnosed with a gluten allergy and my one and only vice in the whole world is chocoate brownies. i cried when i got the results, and then found this blog – i had to try this recipe. i don’t have a food processor, so used a regular electric hand blender. It turned out amazingly delicious, but the consistency is more like a pudding – you have to eat it with a spoon and it cannot be lifted out of the pan like a brownie. Have I done something wrong, or is this related to the fact that I could not incorporate the ingredients as well as with a food processor?

    I really look forward to your advice. Thanks so much Katie for this unbelievable blog, I am forever grateful to you that I can continue indulging in my single vice, which as it turns out is not a vice any more with this recipe!!!


  364. Jx says:

    Another two thumbs up for this fabulous recipe. Processing the beans and wet ingredients until absolutely smooth is critical for success, as noted. I used a coffee grinder to make the oats into flour, then mixed all dry ingredients well before stirring in all the wet. Goya’s canned black beans; Guittard Extra-Dark 63% chocolate chips (vegan); the stevia and agave syrup; and vegetable oil were used. 5 devout omnivore chocolate lovers in my neighborhood have given this their stamp of approval, and that’s without adding the show-off chips on top.

  365. Melanie says:

    Hi Katie,it seems my previous attempt at posting did not succeed! Thanks for a wonderful site, and a big relief for me as I have had to go gluten free recently due to allergies. And my one and ONLY vice is a chocolate brownie.

    I had a question on these please – I tried them exactly as per your recipe, no substitutions etc, but mine came out more like a fudge after I froze the pan to firm up the results. They did not come out “cakey” as pictured. I don’t have a food processor so blended with a regular hand blender. The mixture was smooth but not 100% incorporated as a food processor would achieve. D you think that would be the reason for this? But the mixture was pretty smooth.

    Any advice would be much appreciated! Thanks again for a fantastic site.

    1. Sorry, I really (really) have not had success with a blender in these bean recipes.

      1. Anonymous says:

        Thanks, figured as much. I am now making a double batch because they are flipping amazing as fudge. Until I get my food processor, which is on my birthday list, we will consume this delicious recipe in any form it comes out of the pan. Thanks so much for an awesome site, I am a huge fan :-)

      2. Melanie says:

        It’s me again!
        So I tried again (you don,t need an excuse to eat up the disaster on this recipe, even the disaster is delicious!)

        I figured out that somehow I added ilk into this recipe when none was called for – I think I had 2 open at the same time and mixed them up. And I used my blender, which is quite powerful, this time. The results? Perfection! Thanks Katie, I love love love this blog.

  366. Melanie says:

    Oops, so both posts are now showing! sorry about that!

  367. Christina says:

    Just tried these for the first time today! Must say I was a little skeptical but they were amazing! I used applesauce instead of oil because for some reason we were out, (not a bad thing) but they still tasted great. My hubby & I are really trying to change & eat healthier & blast away fat forever. My kids loved them too, I had to put some away for the kids for tomorrow before they all got eaten. My hubby said he wants that for his “b-day cake” for his birthday next week. :) thanks for the great recipe, I look forward to trying many others you have on here.

  368. CC says:

    Recipe Review: How mine went, hope this is helpful.

    I’m posting this as I don’t see a lot of details on outcomes, which is what I look 4 when I read the reply posts. 2 Calibrate your taste 2 mine 4 your usefulness—considering my tastes: I am a big giant sweet tooth & generally I like heavy fudgey brownies (and don’t ban me from the blog…) but my favourite flavor is Vanilla! I do crave & like chocolate too though… Ok so tastes calibrated, here’s my findings:

    My brownies came out really very good! I’m so impressed that it’s flourless & packed with protein rich beans! They’ re very light, cakey & on the crumbly side. I did not have instant oats, so I used Old Fashion & they were fine. I could identify the texture of beans, but only because I was thinking about it & looking 4 it. If u don’t think about it, u would not have a clue. I can’t wait 2 make, take & surprise many with these! Great way 2 help open eyes & get people 2 think outside the box in healthy eating!

    I used CCKs recipe 4 homemade chocolate chips 4 my chips (sorry can’t remember what they’re actually called Hot Chocolate something?) and really liked them too. The chips do taste just like store bought, albeit healthier & I imagine cheaper? It was a challenge cutting them up into chips as they’re coconut oil based (melting in my hand) so I will make on a plate, freeze the plate and cut it from there next time (I wrapped in wax paper which melded 2 the chocolate, into the creases).

    Just a few notes I hope some will find helpful-
    On coconut oil: If u get Virgin Coconut Oil (aka Extra Virgin, marketing ploy, same thing) this is unrefined and DOES lend a coconut taste 2 your food. If u do not wish 2 impart that flavor go with the refined stuff which is just labeled as Coconut Oil & what I use 4 SO MUCH (greasing pans, in place of butter on toast & in recipes in amounts 1/4C & less, 4 my deodorant, facial blackheads–yes it works it’s antibacterial/microbial, ok sorry i know this IS a food blog).

    On Beans: Did u know it is SO easy & more healthy (and cheaper) 2 MAKE your own beans from dry in the Crockpot!? That’s all I do now. My bird & I eat our share of beans, let’s just say. TO DO IT: 1st Soak beans 6-8hours, rinse, cover over about 1″ of water in the crock, Cook on HIGH 6-9hours. Drain, cool & store beans for immediate use in fridge up to about 4 days. Future unused beans go in the freezer, ready 2 defrost as needed. No BPA or other harmful chemicals, no salt (add only as needed when cooking/baking). Keep in mind 1C dry beans yields ~ 1 1/2C cooked. With this in mind u may only wish 2 make half a bag a beans at a time…or not.

    In summary, I HIGHLY recommend everyone try these brownies, great tasting & good 4 u alternative. I would suggest also trying 2 top it with an icing (there goes my sweet tooth talking). I can’t tell u which yet as I need 2 try out some frostings 1st! Personally, these will b a go-2 staple 4 me 2 bring 2 parties. Thanks 4 all your hard work, effort & sharing, Katie!

  369. Anonymous says:

    These are DELICIOUS! I even accidentally forgot to put the chocolate chips in the recipe, but did put them on top, my SUPER PICKY 4 year old LOVED THEM! Thanks! Keep up the good work!

  370. Julie says:

    I just discovered your blog and I am SUCH a huge fan! I was looking for a brownie recipe since our two year old got a can of black beans for her birthday (yes, from a friend with a sense of humor who wanted to introduce her to super foods – she loved them) and I stumbled across your recipe! They are so delicious!!!! Big hit with the family too and they had no clue that they were healthy and made from beans until I told them. I’m so excited to try more of your recipes. You are such an amazing chef and this is such a wonderful thing you are doing sharing your gift with the world! I look forward to buying a cookbook! :) Keep up the great work!!!

  371. S says:

    This was about as sweet as a bran muffin. This does not taste like a brownie or a chocolate dessert. More like an energy granola whole food snack that you force your children to eat. My sister wouldn’t force her children to eat it. No one will touch this plate of so call brownies. This recipe needs some major changes.

    1. It’s impossible to know what you might’ve done wrong since I wasn’t there to see. Can you tell me more about the specific ingredients/process you used? And any changes made to the recipe? If you give me more information, hopefully we can figure out where yours went wrong!

      The recipe, itself, doesn’t need any major changes. Just read all the hudreds of comments above yours :).

  372. Oh MY Goodness!!! Back in the 90’s in Eugene, Oregon, Sundance Natural Foods carried the most amazing black bean brownies. These are better than those! I substituted the oils with Olive Oil! Thank you, thank you!!!

  373. Becca says:

    Katie- how come mine calculated out to be 220 cals?

  374. Kelly says:

    Okay, I don’t get how the nutritional info adds up. I made this recipe and my calorie tracker put the calories at 184 for a full-sized brownie (I made mini-brownies to have as a lunch dessert during the week, but I was expecting them to be 60-70 calories, not 92 for a 1″ square). Where are you finding lower calorie basic ingredients?

    I love the idea of your recipes, and this one did taste pretty good, but the calorie counts are always higher when I make and calculate them then when I read the nutritional info on the site. What brands are you using for your baking supplies so I can get the same results?

  375. Shannon says:

    These are delish!!! I went to the store just to get black beans and chocolate chips. My mom loved them, and she hates black beans. Thanks Katie. I’m going to try the chocolate chip Blondies next time..

  376. ru says:

    They taste great. My only question is that they stay really really soft after cooling, did not get the brownie texture. Even a day later, I scoop them with a spoon as the squares don’t hold their shape to be picked up for a bite.

    1. Jess says:

      I found I had to cook mine 25 min, and found that did the trick.

  377. Talia says:

    Holy cow. Not that these need another comment, but these are AMAZING! totally addicting. The yummiest fudgiest brownie! I used a magic bullet to puree the wet ingredients and sifted the dry and mixed by hand. The magic bullet gave it almost the texture of brownie made with crushed walnuts, something my nut allergic self misses.

  378. Victoria says:

    Just made these – FANTASTIC!!! Better than the last brownie recipe I made, which was loaded with butter and sugar.

  379. Riko says:

    I made it today. It’s soooooo good! Almost better than real one. My boys hate beans, but they are munching it right now and asking more. Love, Love, Love. Thank you for sharing the recipe.

  380. Dee Tracy says:

    Katie, you rocked it again! I’ve tried oodles of black bean brownie recipes and none of them were good. That is until I made yours! My husband is diabetic and I’ve been searching for a delicious, healthy brownie that he can enjoy without guilt. We both loved this version and I will look no further!

  381. Kat says:

    Okay white women, stop leaving comments about WANTING to try this…. make them first, and THEN comment! It’s so annoying to scroll down looking for actual reviews of the recipe and seeing 300 comments saying “OMG THIS SOUNDS GOOD! I need to try this!!!!” Ugh, no one cares.

    That said, my roommate made these last night. And they are ABSOLUTELY DELICIOUS. I’m not exaggerating when I say they are probably the best brownies I’ve ever had. With normal brownies, I get sick after a couple bites because they’re so sweet and then I don’t feel like finishing, but these had the perfect amount of sweetness and chocolate. The chocolate chips were gooey and perfect and the overall flavor was just so good. I LOVE these and will make them again and again. Thank you.

  382. Maria E. says:

    I found this recipe in my search for healthy brownies and WOW!! This recipe will now be my brownie go-to recipe. I made these tonight and my husband and daughter LOVED them. My daughter said they were the best brownies in the world. She has no idea that they have black beans in them. My husband is so impressed with how delicious they are. Thank you!!

  383. nazrin says:

    hi katie,

    thanks for the recipe. i tried to attempt it yesterday, but it turned out not to be a brownie.
    for the mixture in the food processor, does it have to be very smooth like a milk shake?
    I’m sorry because this is my first attempt in baking,(being a male with only limited knowledge in cooking only)

    is it still possible to rectify the damage from the failed brownies? or should i just throw it away and make a new one?

    thank you

  384. Michaela says:

    Can we sub the choc chips with the CCK three-ingredient choc-bars? :)

  385. Tracy Dorcil says:

    Katie, these brownies are spreading like wild fire around here in MA! My friend and I earned a grant to teach 4th graders about health and wellness. This was the first recipe they tried and all 22 of the students (and all the teachers) LOVED them! Now that the club has been established, we have been asked to have a permanent display In Stop&Shop and the first recipe we are featuring is this one (with proper credit given of course)! The students made quotes such as “Stop eating boxed brownies! Try the rich taste of black bean brownies” and “You can’t even taste the black beans!” Thank you for inspiring us and providing such easy and delicious recipes that even children will love!

    1. aw it makes me so happy that in a small way I can help :)

  386. Ali says:

    Aha! Now I know how she does it….Rumplestilskin..Rumpl….
    thankyou Katie…nice presentation you clever girl.

  387. Heather Thurston says:

    Thank you so much for these recipes! You are amazing! I have been sharing this site with everyone I know. I just tried your eatmore bars tonight and they were wonderful. I’m thinking I could feed a batch of the chocolate banana frosting from these bars to my kids as a healthier pudding! I am trying to stick to a gluten free, and mostly sugar free diet, so I am so happy to have found these recipes.

  388. Jennifer says:

    These brownies remain a big hit at my house. I’m bringing them to a Paleo potluck/recipe share this Sunday! :)

  389. Kylie says:

    Do you have a single serving recipe for this by chance ?

  390. Jeana says:

    As a GF/DF family, we appreciate any food that is easy to make and tastes great! This recipe fits our needs easily! I love the added protein that the beans provide. I am hoping there are some left over so I can see how they taste the next day!

  391. Lori says:

    Hi Katie, I am wondering what is the purpose of the quick oats in the black bean brownie recipe? I just made a similar recipe, but I used all stevia for sweetening and it turns out to leave a bad after taste. I like the looks of your recipe, but do wonder about those oats… Thank you in advance! – Lori

    1. The oats are for texture. You can try flour or ground flax perhaps.

  392. Theresa Patterson says:

    I love these brownies I make them at least once a week for our family or freinds. They are wonderful and no one can tell what they are made of and I don’t tell them.
    Thank you

  393. Lea says:

    I just tried making these and they are awesome! Instead of chocolate chips I used a tablespoon of raw organic cacao nibs, a little extra cocoa powder, and a 1/4 cup of carob chips. I used 1/4 cup maple syrup and 1/4 cup agave with no stevia. I also threw in a half of a banana. The result was awesome. I little bit more cakey and less rich and gooey.

    1. Karen says:

      They came out cakey because of your banana addition. I’ve done that before too. Yummy, but completely changes the texture.

  394. Jirei says:

    These are absolutely amazing! I’ve made them at least 4 or 5 times right now, and they’re perfect every time! I used dry black beans that were cooked in the pressure cooker. I also made a batch using azuki bean paste, prepared in the same fashion.

  395. Bethany says:

    Hi Katie. Can I sub pancake syrup for the maple syrup/agave? Thank you.

  396. Mandy Smith says:

    Thanks for this awesome recipe. I am a mother to 7 and we are just begining to eat healthier. Having these brownies has sold my kids on the no sugar lifestyle! Haha
    blessings to you!

  397. Hannah says:

    THESE WERE SOOOO GOOD. I used honey rather than syrup and sugar rather than stevia. I had to cook a little longer than recommended, but honestly I loved these brownies. Thank you for the recipe!

  398. Ris says:

    Made these last night and THEY WERE AMAZING! This recipe is definitely a keeper! Thank you for sharing.

  399. Bola says:

    Omg, i just tried this and all i can say is OMG!! I havent tried it yet as i am letting it cool but even from the taste of it before placing in oven i know it is going to be delicious!!!! Thank you!

  400. Kate says:

    Love your stuff! Just wondering if carob could be a substitute for cocoa power, as far as taste goes? Any opinions?

  401. Joanna says:

    Katie, these were amazing! Thank you for opening my mind to healthy deserts. Your blog is great. Keep up the good work.

  402. Nicole says:

    Katie, these were absolutely amazing. I know you get a ton of comments on all sorts of recipes.. and I realize this is from September, but I just had to tell you how good they were! They were so satisfying that I didn’t really need more than one unlike traditional brownies. I’m not tempted to eat the whole pan, and the beans don’t make me feel so guilty! You are an angel.

  403. Beka says:

    These are flipping amazing… I made them with coconut oil & light agave syrup. My husband has a major sweet tooth & some health issues, so I am always looking for a ‘healthy’ dessert. Thanks so much, Katie! :-)

  404. Carmen says:

    I tried it with 1/4 cup peanut butter instead of oil… and it is DELISH!!!
    I even took out the sugar and chocolate chips! It has an amazing peanut butter chocolate brownie taste, almost as good as the real thing with ALL healthy ingredients!

  405. Maggie says:

    I am so excited I have happened upon your site! I am slowly but surely converting to veganism, and recipes like these give me hope I can do it!

    I just tried my first recipe from you and tried this recipe. My brownies didn’t consistently harden all over (it seems like it was mostly just the edges) Is this something that could possibly be remedied with a longer cook time? Or something different? Thanks =)

    To others trying this: when using coconut oil it gives the brownies a distinctive coconut tone, so if you aren’t crazy about that I would maybe use a different oil.

  406. Valerie says:

    Sooooo good! My whole family was shocked when I told them the main ingredient was black beans. I will admit that I added a whole cup of chocolate chips :)

  407. Jacey says:

    I am SO glad I tried these brownies and so are the many friends that I have shared them with. I love “healthy” stuff so I knew I would love this recipe however I didn’t expect to be obsessed with it :) I made it 3 times the first week I found the recipe. I then decided to make them to share with a friend who also eats more on the healthy/vegan side. She really didn’t believe me when I told her they were made with black beans. I decided to take the true test and share them with my self-proclaimed sugar addict friend. She has asked me to make them again. These are the best and I will never make box brownies again because these are better. Now I have myself craving them…dang! They are super easy to make- I just put everything in the blender so I only dirty up one bowl. And the fudgey-ness is OUT.OF.THIS.WORLD. Thank you for the great recipe and blog. Anytime I am craving some baked goods I come to your site.

  408. naomi says:

    hello! just tried them and they are yum! i wondered if i could replace the oil with apple sauce like you can in other baking? What do you think? Thanks!

  409. SuzyQ says:

    Your brownie recipe is baking in my oven as I write this. Batter was easy on the tastebuds. I made a couple of changes: substituted sugar for xylitol and I added 1 tsp grd coffee (added a nice flavour kick!). Stay tuned for the ultimate taste test . . .

    1. are you cooking bean brownies

      1. Anonymous says:

        Yes – BB brownies were awesome! This recipe is a keeper. I also suggest baking time be closer to 18 min (15 was too little).

        1. SuzyQ says:

          I’m ‘Anonymous’ (forgot to log in with my name) – Taste test complete and graded A++.

  410. I like bean brownies and so does my mom. I want to make her a recipe for her birthday.

  411. Michele Guglielmino says:

    A BIG thank you for this recipe! I made it yesterday and the browines were fantastic! Chocolate never tasted better, and I don’t have to feel guilty about the calories. Seriously amazing in flavor and texture, and so easy to make. I am just getting started cooking with beans and never knew what I was missing!

  412. amanda says:

    I have made these so many times with lentils and they are perfection!!!! a pan never lasts more than a day and my bean hating daughters get some protein :)

  413. Alexandra says:

    Just came across this receipt and I have already made these multiple times in the last two days. These are hands down the best brownie I have ever had. Ever.

  414. Jenny C says:

    First of all, I must tell you that my bean-hating vegetarian son loves these! (and they put ME into a chocolate coma!) So thanks so much for working on this recipe. I only had rolled oats but whizzed them in the food processor before adding everything else, so voila made my own quick oats.

    Second though, my friend has a seriously coeliac child. I romp over today with samples of these lovely brownies (which the whole family loved). But then…My friend informed me that oats can have gluten amounts in them (particularly if they are grown as a rotation crop with wheat etc.), and are technically as such not a gluten-free food. Thought I should let you know, as you do label these brownies as gluten-free. (though my friend told me you can buy special ‘gluten-free’ oats)

  415. Emma says:

    I cannot begin to express how successful these brownies are. My family tried them before the realised what they were made from, and could hardly believe it! The protein in these makes them a fantastic snack after excercise, and the fudgeyness is like no brownie I’ve ever had. These taste amazing, look lovely and keep well for a good while! I just finished one with a fudge baby crumbled on top and heated for 30 seconds. Katie, you are saving my from my eating disordered fear of dessert, thank you so much :)

  416. Marcie says:

    I don’t know what I did wrong with these. I love the chocolate chip blondies on this site. I followed the recipe exactly (using maple syrup and vegetable oil). They were a soupy mess after the baking time was complete. I ended up putting them back in the oven to see if I could salvage them. They were still pretty soggy and a little bitter tasting. Any suggestions for what I might want to do differently when I try again?

    1. Laura says:

      Humm I had the same issue of being a bit gooey. Did you use quick oats or old fashion?? I used honey in mine and coconut oil in mine

    2. Julie says:

      I actually did cook them longer than suggested and I have a convection oven, so they shouldn’t take too long– just cooked until a toothpick came out clean.

  417. Elizabeth says:

    I love these!!! They are the best!! I want to make them today for a party tomorrow, but I want to make them as fresh as I can. Would it be better to bake them today or make the batter today and bake them tomorrow? Will the batter go bad or change in the fridge over night?

  418. Bonnie says:

    Really curious if you use coconut oil that’s tastes and smells like coconut, how that would effect the taste of the brownies?

    1. Laura says:

      I can taste it just a touch. However I think it tastes fantastic with it. If I ate them without it I truly would miss the flavor. I think it adds depth and complements them.

  419. Adrienne says:

    OMG! I was so skeptical while making these, but they were AMAZING! I’m not vegan AT ALL, and these knocked my socks off! I’ve made several brownie recipes and these stood up to them very very well. TOTAL KEEPER!!! This was my first dessert from ur site. I plan to make many more! 😉

  420. Tfaig says:

    Has anyone tried using grapeseed oil instead of the vegtable oil?

  421. Laura says:

    Hi!!! I tried these using old fashion oats and it was a tad bit gooey in the middle. However wi that being said I need to test my oven and make sure it’s not having issues as these were cooked for 35min. So to save the day? I put them in the fridge! Still yummy!! My 6yr old little man ate one and wanted another but…..I don’t need him having too much fiber! 😉 anyways you asked people to let you know if they used old fashion oats. Will test my oven soon and report back!! Thanks for the yummy stuff!!

  422. Julie says:

    Thanks- these are really good! Made with coconut oil, they have a great texture- almost reminiscent of truffles. These will be a regular for us!

  423. Vicki says:

    Just so everyone knows, I made these using a blender, and they turned out great! I just used a hand mixer afterward to get rid of some of the clumps. Such a great recipe, and nobody will guess they’re made of black beans!

  424. Katy says:

    These sound amazing, and I’m going to be giving them a try very soon– perhaps for the guys at my weekly game night this week. I’m wondering if you’ve ever tried adding mint extract to the batter, and if they were still delicious that way? A few weeks ago made mint chocolate cupcakes that were heavenly and have been searching for other recipes I might be able to add a hint of mint to.

  425. Ash says:

    Wow! I never comment on anything but I had to say that these were great! I used honey and I did add a generous amount of chocolate chips on top. 5 children and 3 adults all agreed that these were wonderful. I say “were” because they disappeared immediately. Oh, my food processor had technical difficulties and so I used my magic bullet! Worked just fine. Hard on the motor but the result was worth the risk! Thank you.

  426. I have been sharing this recipe with everyone!!! The only change I made was substituting the oil with olive oil. Thank you!

  427. Gretchen says:

    I love this recipe! I have made it several times, and have modified it just a little bit. I use only honey, no other sweetener, so I reduce the amount of honey by a little so there is not so much moisture. Also, I add a little bit more baking powder to make the brownies fluffier. Probably because of the honey, I have to increase the baking time by 5-10 minutes. Also, I use super dark chocolate and then decorate the top with milk chocolate. I find that without the dark chocolate, the taste can be a little bland, but the milk chocolate on top is a treat. Sorry I am not more exact on the measurements, but I tend to be a “smidge more” kind of cook!

  428. Mike says:

    We substituted apple sauce,,just under a 1/4 cup and filled out the 1/4 cup with canola oil…they turned out perfectly. Next time going to try to remove all the oil and a full 1/4 cup of apple sauce.

  429. Natalie says:

    These were AMAZING; couldn’t even taste the brownie. They had a very fudge like consistency, and I didn’t even miss the “regular” (floured, full-fat) version.

    1. Natalie says:

      Oh also, I used rolled oats and it turned out just fine

  430. AJ says:

    Katie, I was officially creeped out when I read this recipe – – but now, after making it, I am a pleasantly surprised. These are awesome! You’ve done it again!

  431. Tammi says:

    Can’t wait to try these brownies. I need to find some healthy desserts, and if these are as good as you say, I’m going to be delighted. I am going to try them on my family and then on a group of my friends.

  432. Liz says:


    I just tried these but substituted three tablespoons of coconut peanut butter + 1/4 cup of unsweetened applesauce and extra Truvia for the maple syrup since I didn’t have any. This was a fabulous recipe!

  433. Christie says:

    Hi Katie,
    first, i want to thank you for this recipe. with so many good reviews, i’m convinced to make this recipe. i was making these today, (but with red bean, because i can’t get any black bean) (and i skip the baking powder and the vanilla, also substitute the chips with raisins, veg oil with olive oil, and maple syrup with palm sugar and water)

    and had some friends to tasted them. it smells great when i took it out from the oven (i was very excited) and i personally like it, although it tastes strange, rather chewy yet crumbling and very easy to fall apart.

    but each of my friends had their own opinion. some said it tastes like medicine, some said it tastes weird, and the other said that they just don’t like it. and no one really like it.
    i felt so discourage because i really wanted to make a delicious, healthy, vegan brownies that people love.

    can you help me? are the skips and substitutes i did really matter? or its just a matter of different tastes and everyone had their own opinion. but what really bother me is that no one like it except me. (forgive my language)

    thank you anyway

    1. Lindsey says:

      You changed the entire recipe; I don’t think it’s fair to say that Katie’s was disappointing! She even said that the chocolate chips were not optional. Raisins are nothing like chocolate

  434. Aly Jones says:

    LOVED these brownies!!! I found the link through Pinterest & I’m so glad it led me to your website! I’m always trying to experiment with a healthier version of desserts. My sister, who’s the owner of 4 cupcake bakeries, thinks I’m very wrong for experimenting, but I have 4 kids who love desserts & I love to cook, so I do it to keep us healthier. I’ve tried chocolate chip cookie balls using garbanzo beans before, but not your blondies I’ve now read so much about. Can’t wait to try more of your desserts.

    One question: I made this recipe almost exactly as written, with the exception of using Truvia stevia packets instead of the brand written. My brownies came out very fudgy, not as set up (or cake-like) as yours look in the pictures. Any idea why? Maybe I need to bake them more? I did 15 minutes on 350 degrees, let them cool, cut them & thought they needed more baking because they were gooey. Heated the oven back up, stuck them in for 5 more minutes, & that was it, but they still are a fudgy texture & almost gooey. Anyway, they taste amazing!!! Thanks for the recipe!!!

  435. Crystal says:

    Oh My – These are delicious!!! I just made them and I failed to mention the “secret” ingredient to my kids and their friends who all “tested” the new brownie recipe for me. Everyone LOVES them. Thanks so much for all your work in testing and compiling this recipe. It is really Yum! I can’t wait to try other recipes from your collection.

  436. Hi Katie! I featured your black bean brownies, with a few modifications, on my new special diet blog. I’m a big fan of your site and have to say that your blog helped me get through some tough times after being put on a special diet about a year ago. Thanks for everything that you do, and for inspiring hopeful food bloggers like me who are just starting out.

  437. Keri says:

    These are delicious!

  438. Rachael says:

    I tried some black bean brownies at a friend’s house and I could barely choke them down but these are delicious! I used flax meal instead of oats and agave instead of syrup. Mine actually came out extremely gooey – they have to be eaten with a spoon, probably because I’m in high elevation and I don’t always know what to change to accommodate the elevation. Still delicious though!

  439. Rachel says:

    I made these this morning and just finished off my first piece. These are great! I accidentally baked them for 21 minutes, but had no apparent side effects. I also went with 1/2 cup honey for all the sweetener. Delicious!

  440. Anonymous says:

    Can these be made with almond flour so they are kosher for passover?

    1. Anonymous says:

      Actually I should have phrased it this way – since quick oats are not acceptable for passover (but regular old-fashioned are fine) what do you suggest as a recommendation? I am GF and I would love to have a dessert I can eat for passover!

      1. Marissa says:

        Black beans aren’t acceptable by the ashkenazic tradition, and oats of all kinds are not acceptable to any passover tradition. If you are following sephardic tradition (as sane vegans often do), try using quinoa flakes!

  441. scarlet says:

    Katie!! I cant even explain how awesome this recipe is. I love your blog and I just tried this today (ive been waiting to try it for a while now) everyone in my house LOVED it and couldnt even tell its not “real” brownies. Thanks hope you never stop sharing your healthy ideas… xoxo from Dominican Republic.

  442. Jenn says:

    I’ve made these a few times now and in my latest batch I didn’t have black beans on hand so I subbed red kidney beans, and I like it BETTER! The black beans were good but the red beans give a softer, less harsh taste to the brownies and if you love Japanese red bean sweets like I do, you will love this recipe with the red kidney beans. The color still comes out brown and you still can’t tell it’s made with beans. I’m trying your bean blondie recipe next! Thanks!

  443. Marissa says:

    I made these with half peanut butter, half coconut oil. I didn’t have vanilla extract and it was a brownie emergency (the men were playing a championship rollerhockey game and there had to be a post-game tream) so I figured peanut would cover the missing vanilla. I also used spelt bran in place of oats (no allergies here, and that’s all I had). Also, to save on the mess of cuting them, I baked them as mini cupcakes in wrappers for 10 minutes. FANTASTIC. I only told a couple of them the secrets of the brownies, and their minds were BLOWN. I’m going to try theses with oat flour, since the occasional piece of bran is still getting caught in my teeth. Thanks for this vegan rendition!

  444. Olivia says:

    Thanks for a great recipe! I made these and omitted the oats and subbed in half unsweetened coconut and half flax. I baked them at 350 for 15 minutes only and they were still SUPER soft. I made an icing in my magic bullet cup with PB2 (powdered peanut butter), natural peanut butter, instant coffee, toffee caramel stevia drops, a few maple flakes, vanilla extract, a pinch of sea salt and unsweetened almond milk. I let them cool and iced them. Then I cut them up and froze them individually and they are AWESOME to eat half (or fully!) frozen. Like sticking a chocolate bar in the freezer before eating it! And it lasts longer this way too! Thanks again for the wonderful recipe!

  445. Cortney says:

    OMG!! I just made these and was in love at first spatula-lick!! I’m extremely new to vegan/ gluten free eating, and some of your recipes have SAVED me!! Thanks so much!

  446. Mary says:

    Can I use cacao nibs instead of chocolate chips??

  447. Sarah says:

    I just made these today… they taste AMAZING! I used dry black beans that I cooked today, will likely try it again with canned ones if I am pressed for time… I wish I would have gotten more batter out of them! :)

  448. yogalife says:

    Tried this recipe, and it was delicious. Used refined coconut oil (less coconut flavor) and agave syrup. The only substitution I made was using quinoa flakes instead of oats. I’m going to fiddle a bit with reducing the amount of black beans, because the aftertaste, later, had too much of a hint of black bean flavor. (initially, you can’t taste them at all, but there’s a “sense” of them in the stomach).
    Also, using all agave syrup comes out to 13g of added sugar per piece. For the sugar sensitive this is pretty high.
    But great recipe!! Thank you.

  449. Holly says:

    I’d love to try these. When you say “2 nunaturals stevia packs” can you tell me how much stevia that is, whether in powder or liquid form? I currently have a bottle of liquid stevia, and would like to use that, but if you only know the weight by powder, that would still help a lot. I can easily look up the conversion from powder to liquid, or vice versa.

  450. Nancy says:

    I made these leaving out the oil and used 3 T of peanutbutter and they are AMAZING! I did use the rolled oats and the extra maple syrup instead of sugar. They will be a regular treat in my house! Next time I might try prune purée or flax seed for the oil, but seriously, the pb worked great as did the rolled oats! Thanks for a great recipe!

  451. Robin says:

    Do black bean brownies need to be refrigerated after baking for storage?

  452. Sara says:

    So I followed the recipe and used ‘Naurally More’ instead of the oil – it’s basically peanut butter with some extra flax, etc. The batter was super thick, so I added 3 tablespoons of vanilla unsweetened almond milk. Put it in a banana bread size pan since there wasn’t much batter. Ate a tiny corner…tasted kind of bizarre, but i also hate edge pieces 😛 Didn’t have vegan chocolate chips so I didn’t add chocolate chips. I took chocolate pb2 + cocoa and made a spread to put on top. TO DIE FOR.

    My vegan friend recommended you, katie. Katie, I love you.

    1. Sara says:

      (I am trying to be vegan as of April 1….ha)

  453. Maria says:

    Thank you a million times over! My 3 year old son has severe and multiple food allergies, as well as other medical issues. I have to make most things from scratch and they dont always taste the best. My friend had me try these and then revealed the ingredients- I was sold! I made them for my 3 year old (who will NOT eat beans) and he now requests them regularly. My husband even loves them. I have taken them to work and they were a hit there as well. Thank you so much! You are wonderful!!!

    1. Aw so glad they turned out well!

  454. Kay says:

    Oh my gosh, Katie! I made these black bean brownies today and they are amazing! I can’t believe how fudgie they are. I’d never guess the had black beans in them! I’ll definitely be making more of these babies! :)

  455. Jessica says:

    First CCK recipe I’ve tried and it was successful hooray! I had dried black beans so instead of using canned ones (which aren’t as good as fresh beans) I soaked them overnight then cooked them in a huge pot according to this bean cooking chart ( I had some trouble though with blending the ingredients since I don’t have a food processor. I suggest use all wet ingredients and add beans so that there is some liquid in the blender and then take it out and mix everything else into it. I made a few modifications such as adding just 1/3 cup of honey without the extra 2T of sugar. Still tasted very sweet, next time I am only adding 1/4 cup of honey! Also added some wheatgerm and oatmeal and tasted amazing still. Could taste a few lumps due to not blending the beans enough but other than that it just tasted like a normal brownie with all that junk added (I will never look at a brownie recipe with butter and tons of sugar in the same way). Thank you so much Katie (:

  456. chelsea says:

    why are the chocolate chips not optional? i would prefer not to have them in there and im dying to try this recipe :]

  457. Katie says:

    Subbed dark cocoa powder and dark chocolate chips to make it dark chocolate.
    Have used old-fashioned oats instead of quick oats.
    Add 1/2c shredded coconut (in blender/food processor) and did not need extra liquid. Also have topped with walnuts.
    Used sugar-free maple syrup to further cut calories.

  458. Tori says:

    These… ARE most amazing brownies… My family had NO idea and didn’t believe me when I told them…

  459. terri says:

    Hey Katie,
    Just thought I’d let you know that if you cut these brownies into tiny squares and put them in the freezer for a day or two – they taste like THE MOST DELICIOUS ICE CREAM EVERRRRR!!! Also, we didn’t have any cocoa at home, so we used drinking chocolate, but they still tasted delicious. Thanks for this fantastic recipe!!

  460. Wendy says:

    Wow! These are so much better than I expected. I honesty can’t believe how good and fudgey they are. My husband said they are too rich for him, lol! Thank you for sharing this yummy recipe.

  461. Heidi Romero says:

    I am an avid baker, as well as a health nut, and I have been searching for healthy things I can bake. When I stumbled upon your blog I was in heaven! These brownies were the first recipe I tried and I was AMAZED how delicious they were! The black beans are completely hidden in all the chocolate yumminess. I’m ready to bake another batch!
    I was excited to pass the recipe along to my gluten-free friends because I know it is hard to find yummy treats when you can’t have gluten. Bravo! Looking forward to trying more of your recipes.

  462. Jessica says:

    Absolutely LOVE these. Will definitely be making these instead of regular brownies from now on!

  463. Sandy says:

    We love your no flour black bean brownie recipe. My kids prefer it to the box brand. Today I realized that I didn’t have any oil, so I substituted the peanut butter. It is great!! Well worth the substitution.

  464. D Jensen says:

    I made these brownies and liked the flavor. However, if I were to make them again I think I would add an egg or two to the batter to make them be a bit more fluffier.

  465. Lini says:

    I officially LOVE you. This is amazing

  466. Lora says:

    I’ve surprised multiple groups with this recipe now (playing my favorite game of guess-what-you-just-ate), consisting of mostly non-vegans, and they LOVE this recipe. Other recipes can have an off-taste that really does call to mind black beans, or just doesn’t taste good. Yours here turned out consistently well, and it’s the best black bean brownie recipe I’ve tasted. Thank you Katie!

  467. Diana Z. says:

    I finally made these brownies this weekend. They were EXCELLENT!! Everyone loved them. I used coconut oil and agave syrup. Next time I’m going to cut the sugar by 1 TBL b/c they were sweet and I wonder if it would make a difference. Great recipe…thanks!!

  468. dee says:

    Made this last night, SOOO good !

  469. Andy says:

    Katie, I just made these brownies for my mother’s birthday (along with a vegan pizza) and she loved them! She couldn’t believe they were made of beans. They were really great – rich and fudgie and a little crumbly. Thanks for sharing.

  470. Veronica says:

    Made these tonight and omitted the maple syrup, stevia packets, and oil and replaced them with three incredibly ripe bananas. I figured that the banana would be able to replace the oil and then the amount of sweetness would be fine with me since they are just for me. I also added a half scoop of protein powder. I am not sure what the actual texture of these brownies is supposed to be, but mine were kind of funky. They have the texture of a soft fudge. The brownie portion of these is kind of different but not bad (bitter from the cocoa powder with a hint of banana), so I am very glad that I added the chocolate chips. I have put them in the fridge in hopes that they will firm up a little more. These definitely are not very similar to brownies, but they are perfect for a quick chocolate fix and will be even better as a pre-workout meal.

  471. Ginny says:

    Katie, I love love love your blog. Thank you so much for all the wonderful recipes! I have made several of them over the last year and they have all been great including this one. I tell all my friends too. Thank you for helping me find some healthy ways to feed my sweet tooth!

  472. CutePi says:

    Earlier this week, I tried the recipe to a T, with one exception that proved to be the downfall of the recipe: I used mint chocolate chips instead of regular. They were…not inedible, but not very good. I’ll admit I ate about half the pan despite the yuck factor. I’m not too picky when it comes to chocolate lol. I just made them again, adding 3 TBS of cocoa, a smidge more sugar, and I also added some hot chocolate powder (the kind where you have to heat up the milk and “cook” the chocolate), and the choco chips I should have done the first time. I haven’t even had the finished product but I can already tell they are PHENOMENAL. I couldn’t stop licking the batter off the spoon, the spatula, the food processor bowl…yeah. I can’t wait to try these babies out when they come out of the oven. It’s gonna be a looong 10 minutes I can tell you that much. Thank you Katie! I’ve already tried about a half dozen of your recipes and I haven’t yet been disappointed.

  473. Ellen says:

    I just made these with all-purpose flour instead of oats because I didn’t have any on hand. So good! I also added a little extra cocoa and sugar, then made a thin frosting to put on top. I was not patient enough and spread the frosting when it was still hot, and the top layer of chocolate goodness mixed in with the frosting, so now I have two-layer chocolate crumble goo cake, and it is excellent. Thanks for posting!

  474. Sophie says:

    Can we substitute the black beans for kidney beans?

  475. Katie says:

    So, I live just a bit higher than mile-high-Denver about 6200 sq feet (so I’m told). I’ve made these once, and as most things high altitude, they fell in the middle. Any suggestions?? Typically we add a bit more flour and a schooch more water. (there are other things to try also, like cutting back a bit on leavening agents …) but there’s no flour here, and adding it seems a bit oxymoronic. What are your thoughts on a bit more quick oats?? Please, my Oh-so-much-younger-yet-more-experienced-Chocolate-Covered-(other)-Katie, might you be able to assist this Chocolate-loving Katie?
    Thank you OOODLES! ♥

    1. Katie says:

      So, I did try my own modifications, guessing as I went.
      I used 2/3 c. quick oats (I went out and bought these after my first attempt when they fell in the middle- that time I used ‘old fashioned’ or Oatmeal -non specified bought in bulk) and I added about 2 teaspoons water, and increased the vanilla from 2 teaspoons to just barely or just under 1 Tablespoon vanilla.
      I also added pecans. They didn’t fall in the middle this time. They’re lovely. A bit more cakey than I prefer, but when kept in the fridge if not eaten soon after they’re cool enough to cut, they they’re quite fudge-like in texture. I want to add frosting. : )

  476. Crystal Rahn says:

    I made these without the chocolate chips, because I didn’t have any. They were delicious, even without the chips. I had good intentions to share with some friends, but I ate the whole pan by myself. The best part was I didn’t have the dreaded sugar crash you get from eating regular brownies. Thank you Katie for this website. I can’t wait to try more of these recipes.

  477. Penny says:

    I just made these, and they are great. This is the second black bean brownie recipe I’ve tried and your recipe is far superior to my first effort. I made a sauce with part skim ricotta, 2% Greek yogurt, a little maple syrup and a mashed ripe banana. The combination was like a mix between a brownie sundae and a banana split. Not a bad breakfast! I’ve also made the Ultimate Chocolate Fudge Pie (I didn’t bother with crust, I ate it like chocolate mousse), and your Sugar Free Deep Dish Cookie Pie. Your recipes are three for three. They weren’t just good, they were great! I can’t tell you how wonderful it is to be able to make things that are truly decadent without the empty calories and the roller coaster blood sugar ride associated with the things I crave CONSTANTLY. If I had to choose between chocolate and a healthy diet, the healthy diet wouldn’t stand a chance. Thanks to you, I don’t have to make that choice. Keep up the good work!

  478. Jessica says:

    I combined this recipe with your healthy chocolate chip cookie recipe to make brownie cookie bars, and it was FANTASTIC!! They disappeared in minutes with my friends, and none of them could tell they were healthier (I, um, “forgot” to mention that fact… 😉 )

  479. Keisgirl says:

    These brownies are really good. My husbands and sons had no idea they were made with beans!

  480. OhYouKnow says:

    I had soaked a bag of black beans, and had extra left from my Bean burger recipe. This was perfect to add as a very simple and quick dessert. Just tossed it all in my food processor (including chocolate because I only had semisweet baking chocolate, not chips). Poured it in a greased cookie sheet and they were pretty amazing. I took them to work then, or I would eay them all! Only one complaint, and another person suggested adding a little chili powder next time. Overall, a huge hit and they were gobbled up in no time! Thanks!

  481. v.oyler says:

    I just made these as im on a healthy kick and always willing to try something new.
    My family wont eat them (they went to dairy queen instead) but I love it!
    i completely justify the 2 and a half i consumed, i mean its got loads of fiber right? and not too sweet.
    really happy i can leave them in the house unprotected and not worry about them disappearing, my fan wont eat them bc they saw me put black beans in it. theyre missing out

  482. Cassie says:

    I am a junk food junkie and have a hard time switching to healthier versions of the things I love. I have made these MULTIPLE times and they are truly my favorite brownie! I don’t make any other kind now and I just wanted to say thank you, thank you, THANK YOU

  483. Constanze says:

    Ok these look really good – I will try them out asap. !!!

    I was wondering which food processor do you use? There are so many on the market and its hard to decide which one should I buy..

    thanks a lot


  484. I just made these, Katie!! I’ve been trying to get more iron in my diet, but really wanted a brownie. A perfect dessert! Thank you 😀

  485. jan says:

    I did use cocoa powder in your white brownie recipe, only because I had no black beans! Just garbonzo beans. My dinner guests loved them!! I used coconut oil, I used oatmeal, Wheylow brown sugar. And they turned out PERFECT. Gobbled up. They couldn’t believe it.

  486. Lesley says:

    Thank you for this recipe. These were very good!

  487. Ken says:

    I just made these the other day and they were amazing! I love experimenting with all of your healthy recipes!

  488. Melanie says:

    I made these tonight and they are fantastic! I used 1/2 cup of pure maple syrup as the sweetener and doubled the cocoa. I also substituted chia gel for half of the oil and used 72% cocoa chocolate chips. Rich and chocolatey! I’ve made your white bean blondes as well and love them too! Thank you :)

  489. Ciera says:

    I know what I’m making for Mother’s Day! So excited!

  490. Elisabetta says:

    making these now! 😛 Following the recipe exactly mine are 178kcal per portion (counting 12 as well). Only I am using rolled oats, 1/2 cup of agave and maple syrup mixed without stevia and vegetable shortening. Other nutrients are fat 7.1 carbs 25 fiber 3.4 and protein 3.4 (just in case you try them this way!)

  491. Victoria says:

    Not the biggest fan of these. While they do taste fudgy, they have a pretty dense texture to them.

  492. Susan says:

    Oh my… thank YOU!! I’ve tried other recipes for black bean brownies without much luck, but these are SO delish!! Thank you for sharing your recipe and wisdom, I really appreciate it! I am excited to take these to a cookout tonight and freak everyone out 😉

  493. Yvette says:

    I’m used to eating beans in desserts, having lived in Asia. Do you think this recipe would work with red adzuki beans, which are often used in Japanese sweets?

    Just discovered your site this morning as I look for ways to use ripe bananas, and I’m thrilled to find so many recipes for my poor IBS-battered body. Doc just told me to go gluten free for a few months, so now no wheat in addition to no eggs, dairy, coffee, alcohol, and bar chocolate. Thank you for all the different substitution options!

    1. Unofficial CCK Helper says:

      I’m not Katie, but I know she has experimented with all different kinds of beans. I think I’ll try the red ones, too.

  494. Ciera says:

    Chocolate heaven…. these are so good!!!! Nobody could tell that they had black beans or lacked flour!

  495. ash says:

    i subbed the maple syrup for an equal amount of chia gel that i whipped up with ground chia, so that its viscosity was like that of honey. it worked great.. just a heads up for anti-sugar people 😉

  496. ash says:

    quick question– has anyone tried kidney beans with this recipe (or something other than black beans)?

  497. Katie says:

    I’ve wanted to try black bean brownie recipes for a long time, but I’ve always been afraid that they will turn out gross. Your post gives me the courage to finally make a batch!

  498. Courtney says:

    Just to let you know, I was super impressed with how fudgey and delicious these turned out! I made them for a work party and everyone could not stop going on about how good they are and I was excited to reveal to them that they were actually vegan and healthy for them!
    It’s always exciting to reveal good news like that to people. :)
    Oh and I must say that the brownie batter for this was also incredible by itself!