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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


Black Bean Brownies

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!

Print This Recipe 5/5


Black Bean Brownies

  • 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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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. Molly says:

    I tried these last night (maple syrup/sugar option) and the batter was so delicious I was licking it off the spoon. Once I added the chocolate chips, however, I did not like the final product. My boyfriend agreed. Are the chocolate chips necessary for texture? I’m not sure whether I can just omit them or if I should just make batter and pour it over ice cream. Seriously, delicious batter.

  2. vick says:

    Trying these finally. They are in the oven. The batter alone is fantastic and my boyfriend can’t believe they’re made from beans! Thanks Katie!

  3. Kathi says:

    I just took these out of the oven and they smell like heaven. And of course I had to try the dough and it was really good!
    Wish they would hurry up & cool ; )
    Will have to try the blondies over the weekend- they look yummy too.
    Katie, will you marry my son so we can bake together? Lol ; )
    Seriously, thank you for all the healthier alternative recipes.
    I truly enjoy your blog and really look forward to your emails!

  4. Karen says:

    I made these brownies for dessert tonight for my parents and I and they were unbelievably delishious! I could not have fathomed that brownies with beans in them could be this good but they were! In fact, they were probably some of the best brownies I have ever eaten, I’m not even kidding! They tasted like gooey, yummy, melted chocolate, or maybe even better than that! I simply cannot describe their deliciousness!

  5. Lissy says:

    So I made these with red kidney beans (lack of black beans) and forgot the oil (whoops!)
    In spite of this the brownies were so yummy!! I used honey instead of the maple syrup (all I had in the house) and you could definitely taste it which wasn’t bad, but i’ll be buying the agave syrup for next time. Overall, super impressed with a vegan, gluten free brownie without a hundred different ingredients in the recipe list!

  6. Courtney says:

    These were the first black bean brownies I ever had, and they were incredible! Thanks Katie!

  7. Sydney Barton says:

    I make black bean brownies all the time, using only the powder mix and beans. But when you add the extra ingredients, they are fantastic! Great recipe Katie! :)

  8. Amira says:

    Katie, I’m addicted to these, in such a good way. Thank you, thank you, thank you! I’ve made a number of variations that I thought I’d share… adding 1/8 of a teaspoon of cayenne (spice + chocolate = yum!) or shredded coconut while using coconut oil (divine!) or pressing dried cherries in to the top before baking. They’re all good. Everyone is blown away by them.

  9. Emma says:

    I’ve just tried this recipe and it is delicious! These were my first “bean brownies” and I added a bit more chocolat chips (about 170g) to be sure it would taste like chocolate… They’re just perfect :) I made them with my blender and used red beans (could not find any black beans). I will definitely do it again, thanks for this great recipe!

  10. Teresa says:

    I have been making these delicious brownies for about 6 months and my husband absolutely adores them! I was out of oats recently and decided to substitute 1/2 cup almond flour instead. I also increased the baking powder to 1 tsp. OMG! They were amazing. Additionally, I doubled the recipe and completely covered the top of the brownies with 1 cup of chopped walnuts before baking. It made a wonderful crunchy topping! Love these brownies. Thanks so much for this recipe!!!

  11. zoe says:

    Hi, Katie. I always love trying your recipes (can’t wait for the cookbook!). I’m not vegan, but your recipes are solo creative!
    I haven’t tried these black bean brownies (yet) but my diet du jour severely limits grains. I tried an alternate recipe that was just beans, cocoa, sweetener, protein powder, eggs, butter, vanilla. Edible, but a poor relation to bean-free brownies. Dry, too dense, with a strange chemical taste I think might be down to the protein powder. Improved by the addition of your vegan whipped cream, though.

    Anyway, what purpose does the cauliflower serve in your chocolate cake? Could you sub cauliflower or another non-grain for the oats and get reasonable results? I’ve heard of zucchini chocolates brownies as well. What do you suggest I try?

  12. Jennifer says:

    I am SO excited to make these! I have been wanting to try them and this recipe looks so easy. Thanks! p.s. what is the frosting in the picture of the single brownies? I am sorry if this was answered in a previous post.

  13. Katie says:

    I always have cans on cans on cans of black beans handy, but ran out of ideas to use them. I tried these brownies for the first time the other day, and my boyfriend and I are OBSESSED! I made them again today to bring with me this weekend to a workshop where I will be busy all day! They are the perfect addition to my prepped and packed lunch! Thanks for a wonderful blog and another amazing recipe! :)

    I am using your blog to further my clean eating skills and help me learn to clean bake. I am creative and advanced with all things savory, but my clean baking knowledge needs a little boost. Your recipes never disappoint, and they give me encouragement to learn and create! Thanks again.

    **I used Old Fashioned Rolled Oats and they came out super duper soft and gooey. Just perfect, in my opinion! I even doubled the recipe this time. 😉

  14. elena says:

    Hi Katie! I’m a 25 girl writing from Italy. I found your blog while searching the web for healthy recipes. I tried your black bean brownies and blondies, and they were terrific! I served them as a Sunday dessert, and everyone loved them (also my 84 years old grandma!), and no one guessed what they did contain!. I think that they are quite unusual for my Country, but my family is always trying something new, and these were amazing!!! Now i feel I have to try all of your recipes! If you don’t mind I’ll send you some photos of the results! Btw, here in Italy black beans are a very hard to find stuff, so I used borlotti beans instead, and they worked very well! Thank you very much! Greetings.

  15. Aicha says:

    Wow these are amazing! If I didn’t know they had beans in them I would assume they were really unhealthy because of how rich they are. The chickpea blondies are another of my favorites, but those have a bit more of a healthy taste to them :)

  16. Laura says:

    Oh hot damn! These were good.
    I think I didn’t cook them quite long enough because the middle was still a little gooey but I put them in the fridge to cool and I think that will help them firm a little. I followed the recipe exactly except I didn’t add the stevia or extra sweetener; I found they were plenty sweet with 1/3 cup agave and the chocolate chips. Also, I used rolled oats but next time I will grind them first to make them into quick oats. So easy to make with the food processor too!

  17. Laura says:

    I just had a great idea! Brownie cheesecake??!! Swirl/crumble these brownies into your cashew cheesecake recipe (the Oreo one).

  18. sd says:

    I test-made these for my school project: “Healthy Substitutions and a Black Bean Brownie solution” this evening… my family is very impressed! My dad said that they were very decadent and chocolatey.
    However, I used unsweetened organic applesauce instead of the oil and a mixture of mostly honey and a bit of maple syrup within the 1/3 cup of specified sweetener. It was quite sweet. I would suggest using less than the 1/3 of liquid sweetener–maybe not quite as little as 1/4 of a cup, but definitely less than 1/3 of a cup if using applesauce.
    I just discovered that we had a food processor with a VHS tape of instructions hiding away… this was the first recipe I ever used in it, and I will definitely be making it again!

  19. Alex says:

    Just made these and they came out great!! Super fudgey and moist. I must admit that I did put 1 cup of chocolate chips in though :)

  20. Jess says:

    These were so delicious! I added dark chocolate chips to mine, and the fudge icing from the zucchini ones (cause extra chocolate is just yum!)
    I found I had to bake mine for 25 min though, they were still too gooey after 18.
    I took them to school and served them with Voluminous Vanilla Ice Cream. Not a crumb left!
    I have shared this recipe with everyone!!

  21. Geeta says:

    So awesome.tried it loved it.thanx for the recipe

  22. Alice says:

    Someone take my laptop from me!
    I spent about two hours on you blog today and I am HUNGRY!
    All the awesome photos… that’s too much O.O

  23. Lisa McGrew says:

    What brand/type of chocolate chips do you use in your recipes? What have you found to be one of the healthier (lowest sugar/fat) vegan chocolate chips? I don’t like the taste of carob.

    1. Unofficial CCK Helper says:

      I know I’m not Katie, but she’s said before that she uses Enjoy Life or Whole Foods vegan brand. I also like the gold bag of Ghirardelli.

  24. Jaime says:

    I doubled the recipe for a 9×11 (or whatever it is) pan which was BIG mistake regarding how chocolatey they were & for the fact they were undercooked. But without egg, it’s okay!

    My students thought they were too chocolatey and could taste the darker chocolate. My colleagues LOVED them. I did the extra maple syrup and used applesauce instead of oil. They were more like soft fudge than brownies – oh and I put chocolate chips on top too. When I told them they were black bean brownies, jaws dropped.

    Thank you for brownies I’ll actually eat (except I nearly died with a small bite so next time I’ll stick with a singe-serve 8×8 pan) than wowed my school.

  25. K says:

    Instead of chocolate chips do you think I could just make 1/2 cup of a rich chocolate syrup I always make- which is just cocoa powder, sugar, and water

    1. k says:

      Unfortunately it made it more like a fudge than a brownie. Even when I put it in the oven for extra, at 22 minutes. It still tasted great but next time I would be sure to use the solid chocolate chips!

  26. Pam says:

    Thank you Katie! I made these tonight and will be making them again!! These are the best brownies ever!!

  27. Kimber says:

    These were absolutely fabulous. I have made black bean brownies once before and though my family liked them I did not. After this batter was all blended up and I tasted it I knew this recipe would be the keeper. My family devoured them and not with their manners either.

  28. Kathryn says:

    Just made these and they are yummy! Just the right chocolate fix I was needing- and don’t feel guilty about eating! Thanks Katie! You’ve done it once again!

  29. Monica says:

    Made the black bean brownies, these are the best bean brownies I have ever tried. Thanks!

  30. Bookgal says:

    Holy guacamole! This was the first recipe of Katie’s that I’ve tried. Followed the recipe exactly as is and can say that this is a keeper! My only complaint — 10 minutes wasn’t enough time to firm them up, mine were still gooey then, but that didn’t stop me from eating the delicious ooey, gooey, goodness. :)

  31. Ashley says:

    Awesome recipe! The black beans go very well with the chocolate, who would have thought? My nephew’s eighth birthday party was yesterday, and I baked a pan of these brownies the day before, and everyone loved ’em!

  32. georjie says:

    I have made this recipe at least a dozen times and I LOVE them and people Love them to ….just don’t tell them its black beans until after :)

  33. Jacq says:

    I have made these twice now, both times using 1/3 cup blackstrap molasses as the sweetener (which I worried would be really weird) and they have come out SO AMAZING. I cup them up into the 12 servings, wrap them each up in foil and store them in my freezer, and once fully frozen they taste like delicious gourmet fudge! Your recipes help remind me that I don’t have to deprive myself to be healthy. Awesome awesome recipe.

  34. Barbara says:

    Wow! These were a hit with EVERYone! Thanks!

  35. Tamryn says:

    I made these brownies, and was very impressed. I just used the maple syrup. These brownies have more of an oatmeal-thickness taste/consistency that is good, but not as light as recipes using flour. However, they are still delicious. I do not follow a vegan diet, but am beginning to change some of my family’s eating habits in order to be preventative regarding health issues. Thank you for this recipe. I enjoyed it and will make it again.

  36. Valerie says:

    Just made these tonight and I’m SO in love. We bought a Vitamix a few weeks ago and I was excited that I finally had a food processor strong enough to make the batter silky smooth.

    These seriously taste better than any “regular” brownie that I’ve ever had…maybe it’s just because in the back of my mind I know I can go back for more without feeling guilty. 😉 But they’re just so deliciously fudge-y. Thanks for putting so much time into perfecting this recipe!!

    1. Thank you so much for trying them! :)

  37. Jeri says:

    I want to make a healthy version of Texas sheet cake for a party. Any suggestions? There are 2 cups of white sugar in the recipe…yikes! I thought you might have already revamped this chocolate dessert! Thanks for the great recipes. We make chocolate chip pie alot at our house and everyone loves it!

    1. I’ve actually been experimenting with it for the last two months. It still needs more work, though. Hopefully soon!

  38. I replaced the oil with 1/4 c creamy peanut butter, used 1/3 c white sugar and rolled oats, with an additional 3T of soy milk to thin out the batter, and the brownies came out perfect. You can definitely taste the peanut butter, but I consider that a bonus. Fudgy, gooey goodness that’s just melt-in-your-mouth addictive. Excellent recipe!

  39. Casey says:

    Made this last night and they were delicious! My husband ate half the pan and my coworkers all asked for the recipe today! Thanks for a great recipe!

  40. Becky says:

    Have you tried making these without the oats yet? I’m trying to make them for a Paleo friend….

  41. ali says:

    Hi Katie i just want to thank you so much, all your recipies are so great! i love them. This one is my favorite . many thanks and greetings from Buenos Aires, Argentina :)

  42. tammy F says:

    these are SOOOOOO good. my son loved them too! I added more chocolate and did maple syrup but added a 1/4 of brown sugar unpacked as they tasted too beany…

  43. Hi Katie, I love your blog but haven’t had time to try too many things. Just made these & they’re amazing! I didn’t have a blender or food processor so mashed up the beans, which worked ok. Also used trader joe’s maple syrup/agave blend (1/2 cup), and substituted the oil for 1 serving (~5oz) trader joes fat free vanilla bean greek yogurt. Didn’t have a brownie pan, so used a muffin tin, baked for 20 min @350. Yum!!! Thanks for sharing! xo caroline

  44. Jaime says:

    If it’s possible, could you put in the recipe that it needs to be refrigerated? My fiance and I didn’t realize it (though maybe I should have because of the beans, but that’s something I’m still keeping secret from him) and after a few days of sitting on the counter (covered, but still not in the fridge) it began to get white, fuzzy mold on it. And these were not brownies we wanted to throw out.

    (That being said, they really are delicious and I’m so glad I found this recipe)!

  45. Suzie says:

    Katie, the black bean brownie recipe is the best gluten free dessert recipe I’ve tried so far. I used dark chocolate chips, old fashioned oats and a blender because that’s what I have. They are rich, tasty and the consistency is perfect. Thank you. I’ll be making these again.

  46. Liz says:

    So I made these last night and have to say I am impressed! I omitted the sweetener packets and used just over 1/3 cup Agave nectar. Used coconut oil and not veg. I folded in the 1/2 cup choc chips and used mini’s and sprinkled a few on top before baking. Served with a scoop of light cool whip,Hubby wanted to eat the entire pan!

  47. Heather says:

    O M G. I just made these, and almost ate all of the batter. These are insanely delicious!!! Thank you so much for a great recipe!!! Keep ’em coming

  48. Amanda says:

    These are solo yummy! Thanks! I’m going to make them with more chocolate chips next time, like you recommended. :)

  49. Catie L says:

    Ever since my sister brought home a black bean brownie her friend had made, I’ve experimented with many different recipes, and this one is by far the best! They turn out more on the fudgey side- which is just how we like them – and I normally omit the sugar all together and just increase the liquid sweetener (I use agave) and slightly decrease the oil, and in addition to chocolate chips I like to add walnuts on top :) . These are a family favorite (and as a bonus I don;t feel too bad about eating half the pan 😉 ) and I have plans to try substituting the oil for applesauce and I’ll let everyone know how they turn out 😀
    Thank you so much for this recipe!

  50. Rachel says:

    Do you think you can substitute the oil for olive oil?

    1. I guess… as long as you don’t mind the pronounced tasted of the oil.

  51. Mandala says:

    I made this today and was incredibly impressed by both the texture and taste! If I didn’t know black beans were in them, I probably wouldn’t have tasted them—since I did, I could detect a very slight beaniness, but it was subtle and reminded me of the way azuki beans taste (yum!). I also couldn’t taste the coconut oil!

    I’m making this again this week, but I think this time I’ll decrease the amount of sugar. The first time I only had 1/3 cup of an agave and maple syrup blend and it was a little too sweet for me. I’m going to double the batch (I only have large baking pans, so my first batch was a little too thin) and probably only use 1/2 cup of sugar for it. The chocolate chips add a ton of sweetness already, in my opinion. Plus, I liked topping mine with vanilla ice cream. (:

    Anyway, this is a repeat recipe for me! I love the moist fudginess of them—they’re actually better than a lot of “real” brownies I’ve had, with the added bonus of protein and iron!

  52. helena says:

    just made these and they are super yummy ^_^. was just wondering- how many servings is the nutritional info based on?

  53. JosieY says:

    Oh my God these are incredible. I’ve been baking off your website for a while (I’m a stress baker) but couldn’t go past wothut commenting on these. I used canneleni beans becau here is Australia I couldn’t find black beans easily, but it didn’t seem to matter. These are gooey, chocolatey deliciousness and only 3 ww propoints for a huge slice. Thank you!

  54. Aleisha says:

    Hi Katie! While these were AMAZING when I baked them, I noticed that they wouldn’t firm up at all, even after cooling! I even baked them an extra 10 minutes, but they still wouldn’t harden up. I had to result in putting them in the freezer overnight, which helped, but I still don’t see what I did wrong. Any ideas? I followed the recipe to a T…Anyways, thanks so much for the recipe and your help!

  55. Hilary says:

    Hi Katie,

    I have not sifted through the comments below, but I subbed applesauce for the oil which is what I typically do for recipes. It still came out great!

  56. Emma says:

    I just made these brownies and i subbed half the coconut oil for almond butter which is slightly less in calories..and they taste AMAZING I also used half agave and half honey because I only had a little agave left and also tasted great didnt even have a honey flavor and I used half cacao and half coco powder. These brownies taste like regular full fat brownies! I have the tick of approval off my friends too.
    Thanks for such a great recipe I’ll be posting a photo on my instagram if you’d like to see a picture and I’ll make sure to give you the credit you deserve!
    x Emma

    1. I’d love to see the photo. Please do post! :)

  57. Sarah says:

    I used rolled oats and ground them up before mixing them in. I also melted my chocolate chips before mixing them in. Turned out great!

  58. Nicole says:

    These are awesome! It’s really hard to find canned black beans in Australia and impossible to find ones that aren’t salted. I ended up buying dried, soaking and cooking them to make this recipe. It was totally worth it. I also subbed the choc for sugar-free choc and the agave/honey for rice malt syrup and they were perfect. Keep these healthy dessert recipes coming Katie, I’m a huge fan of your work!

  59. Sushma says:

    Hi Katie,
    I tried these black bean brownies today and I totally loved them. Can’t taste the beans at all! These are very fudgey and yummy.
    By the way, I tried your deep dish choc cookie with garbanzo beans but was surprised that they tasted bitter. Probably because I used baking soda instead of powder in the recipe. Now I want to try it again with baking powder.
    Thank you for healthy brownie recipe!

  60. Judy says:

    I have made a cookie that requires chickpeas, raw honey, natural peanut butter, baking powder and chocolate chips, vanilla. Very good and low in carbs..perfect for those of us that work out hard but still want to enjoy something sweet and not mess up our progress. I can’t wait to try your black bean brownies. I will substitue the oil for the natural peanut butter and use the raw honey in the brownies. Thanks, Judy :)

  61. Anna says:

    I notice you always use canned beans in your recipes. Would fresh made beans work just as well or is there something in the canned beans that makes them work best?

    1. I would think that cooked, fresh beans would work just fine. I’ve just never tried it.

  62. Lindsey says:

    Thanks so much for the recipe! It was my first “healthy” recipe and it turned out great :)

  63. Edie says:

    I just tried this recipe. They’re moist & fudgy tasting. These taste different from my usual brownies, but not enough that I won’t be making them again. I had to use reg oats b/c I was out of quick oats. I, also, used honey instead of Agave. It’s nice to have a somewhat healthy snack:)

  64. Edie says:

    My family loved these!

  65. Audra says:

    So just made my own version of this recipe. Didn’t have choco chips so i added extra cocoa and also a swirl of peanut butter on top! Amazing!

  66. Lini says:

    I make these for my family ALL THE TIME. Everyone LOVES them. I’ve made them for my class, for my friends, for parties…you name it. I have not met a single person that didn’t absolutely love it. So glad to have found this recipe!

  67. K4 says:

    Made these yesterday. I was skeptical at first since I tasted the batter, and it tasted like beans. The finished, baked product is pretty good. The people I have shared with have no clue it is gluten free and made with beans. I opted for no sugar/stevia and extra maple. They turned out more fudge-y than brownie-like, but still very good. Next time I might try baking a couple minutes longer.

  68. Ingrid says:

    Oh my! These are amazing!! And they’re so easy and fast to make you could make them any day… Haha! I tried the recipe as written the first time (It’s too good), but then I also experimented with adding goji berries and almond butter (instead of some of the coconut oil), and I also added a few drops of stevia with chocolate taste. This also turned out heavenly 😀

  69. Rowen says:

    These black bean brownies were very good. I highly recommend them.

  70. kathleen says:

    I made these today. Fortunately my small food processor was sufficient; batter was a little thicker than a brownie mix. I’ve had one so far and they are less sweet than regular brownies. They are a little bitter sweet (could be the chips) and are denser than a “cake like” brownie box mix.

    I used old fashioned oats instead of quick because it’s what I had. I used Hershey Special Dark cocoa powder and 2 types of chips (mini semi-sweet and 60% cacao bitter sweet–half of each) and between 1/3 add 1/2 cup of maple syrup (no sugar). I also used 1/8 tsp salt instead of 1/4.

    I also did my own nutrition calculation (the one on this site is missing sodium and sugar). My calories came out significantly higher (161 for 1/12th batch).

    AS MADE BATCH 1/12th
    Calories 1940 161.7
    Fat 91.5 7.6
    Sodium 1810 150.8
    Carb 266.5 22.2
    Fiber 29 2.4
    Sugar 137 11.4
    Protein 41 3.4

  71. Sarah says:


    These were awesome! I too have been skeptical of black bean brownie recipes in the past. I added some walnuts and they are delish! :o)


  72. Samm says:

    These are awesome! There are no other words to describe what you have done here.

    I did a blog post to brag about your awesome recipe. However I did use a few more chocolate chips. :) Couldn’t help myself.

  73. Jane says:

    I wanted to let you know I tried these today and substituted the oil with peanut butter like you suggested and they came out amazing! The best black bean brownies ever!
    Thanks so much!!!

  74. theyoungbaker says:

    i made these today and oh my goodness it was so hard not to eat the whole pan by myself!! im pretty sure i ate at least a 1/4 of them before i decided to stop and save some for my family, this recipe is brilliant, thanks so much katie :)

  75. ShaggersPicchu says:

    I love these brownies, they are my go to recipe now! I was curious though. Do you keep them in the fridge if you are going to serve the next day?

    Thanks Katie!


    1. Unofficial CCK Helper says:

      You should store them in the refrigerator because the beans are perishable. If you don’t like them cold you can always reheat. They’re really good warmed up!

  76. Masarath says:

    I keep forgetting to comment, but I made these few weeks ago and they turned out great! I definitely agree about the chocolate chips not being optional. They really added to the texture and I doubt they would’ve been as good without them.

  77. Jacqueline says:

    Thank you, Katie, for this insanely delicious recipe! I originally tripled it because I needed 3 dozen bars, but I refrigerated the batter overnight and decided to scoop it out into cookies while it was thick. I baked them around 10 minutes and they are absolutely amazing! The outside is firm enough to hold its shape but the inside is soft and gooey like a brownie. I made them pretty small, but I got almost 4 dozen cookies….and I ate a lot of batter 😉

  78. Macy says:

    These were amazing! I only had 108g of chocolate chips left, and used rolled oats instead of quick oats. They worked, but I’ll try putting them in the food processor before all the other ingredients (my brother ate a chunk of what he thought was a nut). Anyway, big brother liked them and you should’ve seen his face when I told him they have black beans in them!

    I used the toaster oven and was forced to put the batter in my 9×6 pan because the 8×8 doesn’t fit. I cooked them at 325F for about 30 minutes and ate them with some of your Haagen Dazs and some PB&Co chocolate peanut butter. Scrumdiddlyumptios!

  79. Tess Hutchinson says:

    So I absolutely love this recipe, but I’m curious as to how you are calculating your nutritional information. I followed the recipe exactly and plugged the ingredients into several different recipe calculators and for 12 pieces it comes out to 175 calories per brownie.

  80. Tess Hutchinson says:

    Hey Katie, first off, let me say that I love this recipe! These brownies are delicious. I’m just curious as to how you calculated the nutritional information. I followed the recipe exactly and plugged the ingredients into several different online nutrition calculators, Sparkpeople and Livestrong, and both of them gave me much higher calorie counts than the ones you provided. They stated that for 9 brownies each brownie would contain 195 calories. I understand that some of the ingredients will have varying calories based on the brand, such as the beans and cocoa powder, but I do not understand how the nutritional information I calculated is so drastically different from the ones you provided. Any thoughts? Thanks!

  81. Lena says:

    Okay, so I really want to try these out today, but I have a small question: if I don’t mind using flour in the recipe (i.e. I don’t need this to be gluten-free or anything), are there any benefits of substituting some of the beans (say 1/3-1/2 cup) for flour? Will it improve the taste in any way? Or is that a bad idea because the beans add moistness and flour doesn’t?

  82. Shanna Koenigsdorf Ward says:

    Hi, Katie. So, changes due to limited pantry supplies: I use old fashioned rolled oats. I finely process them first and then measure out 1/2 cup for your recipe. Instead of chocolate chips, we pulse dark chocolate bar squares in the food processor as the last step. These changes seem to be great… no issues. Wonderful recipe; it’s a keeper. :-) Thank you!

  83. Michelle says:

    I’ve had my eye out on this recipe for months and finally got around to making it. Being a juicer, I’m always trying to find tasty ways to use up the leftover pulp. I added about a cup of carrot pulp to it, which was probably about 1/2 a cup too much if you want the carrot to not be noticeable. However, because I used coconut oil for the fat, it made the carrot pulp taste like shredded coconut! Was definitely not expecting that, but it was a nice twist to a German chocolate brownie.

    The end result was very yummy and super moist. Kudos to you, Katie, for this super delicious dish!

  84. Mary says:

    oh my goodness, I just made these and they are delicious! just had to tell you :)

  85. Kyah says:

    Since the first time I saw mention of black bean brownies, I was intrigued and wanted to try them for myself. Well, tonight, after scrolling through several recipes, I’m so glad I went with this one! I’ve no need to look at any of the others.

    I am a major junk food fan and pretty much the antithesis of a vegan, so I’ve had many a non-healthy treat. These brownies are fantastic, and not just for their sneaky nature. They’re perfect for someone trying to eat cleaner with less sacrifice (like myself) or just someone who desires a fudgy treat (also me.) I can’t wait to share them! Furthermore, I can’t wait to try the rest of your recipes.


  86. Carly W says:

    Hi … I am loving your recipes, blog and outlook on life :)

    I’m in Australia and was just wondering what Black Beans are? I can’t seem to find them anywhere.

    Thanks for your help

  87. Heather says:

    Katie, these were absolutely amazing!!!! Great way to get my 6 year old to eat more beans! :)

  88. Charm says:

    Just made these. SUPER easy and honestly some of the best brownies I’ve ever had. I like my brownies nice and gooey and that’s exactly how these turned out. I baked them for about 30 mins. instead of 18, but besides that I followed the recipe exactly. If I wouldn’t have made them I would have thought they were from a box. Can’t wait to share these!

  89. Hailey says:

    Has anyone subbed for the oats yet?? I dont have any type of oats and i dont normally buy them.

  90. MegW says:

    I have made this recipe 3 times. They are always gone and everyone I know that has tried them says you can’t taste the black beans. Its hard for me to have any other kind of brownie. If you do them for 15minutes they are still really gooey, so if you like brownies that you can handle and that aren’t as gooey: try leaving them in there for a moment or two.

  91. Jenn says:

    This is the second recipe I have made from your site and it did not disappoint. Before trying them I promised my boyfriend, who is allergic to all things healthy, that there were no vegetables hidden in them. I didn’t lie, right?! 😉 After he scarfed down 3, yes 3 large brownies (I cut them into 9 squares) I told him the secret ingredient. It’s always fun to watch the faces of our loved ones when we tell them they just ate something they never wanted to. We served them to my boyfriend’s son, heated with ice cream, and he loved them too. He has major food aversions and mostly lives off chicken nuggets and grilled cheese so I’m happy anytime I can get him to eat something healthy. I think I’ll have to make another batch tonight as I only got half a square. Great recipe!

  92. Allison says:

    I made these today and they are fantastic! I used old fashioned oats since I didn’t have any quick oats on hand and they turned out great. I had to bake mine for about 5 minutes longer and pulled them when a toothpick came out clean. I’m storing them in the freezer for a cool chocolatey summer snack!

  93. Caspar says:

    Dear Katie,

    I just made these for my family and I, we all absolutely loved them. Although, unlike me, they are not that concerned about healthy eating they still loved these – in fact they thought these tasted better than my mother’s recipe (which contains flour, sugar, butter etc.), so I highly commend you! I substituted the maple syrup/agave for xylitol and used jumbo oats but the result was superb!

    Thanks for the recipe and I look forward to trying more recipes from your blog,


  94. Normg G says:

    I can’t wait to try these! I’m going to make them tonight!!!

  95. Maddy says:

    I know this entry is from almost a year ago, but I just found it when I was searching for flourless recipes. I made them yesterday for a friend who has celiac disease, so I replaced the quick oats with riceflakes, and I put a lot more cocoa in it (it can never be chocolate-y enough for me!). My boyfriend was skeptic at first, but wasn’t anymore after he had the first bite – they were sooo delicious! And my friend with the celiac disease even asked for the recipe :)

  96. Andi says:

    Hi Katie! I just stumbled upon this blog and feel like I found a buried treasure! I made the black bean brownies today and they were FANTASTIC! I’m not a huge brownie fan, but these looked so interesting I couldn’t resist. I am now officially a HUGE brownie fan! YAY! These are the best brownies I ever had! I did some modifications: oat flour in place of quick oats and Sunbutter in place of the coconut oil. Right after I pulled them out of the oven I also topped mine with just a little bit of chopped 100% cacao pieces. Now that was pretty daring wasn’t it? ….hehehehe…. 😉 Well I certainly LOVE chocolate but am a health conscious athlete so I am so glad I found you! :-))

  97. Leigh says:

    I have to say, these brownies are fantastic! This was the first time I’ve made anything like this and they were SO tasty! Certainly does not taste like black beans. Great recipe!

  98. Valene says:

    Hi. Thanks for the recipe! Can’t wait to try it out! I was wondering how important was it to have QUICK oats vs ordinary whole grain oats? I know quick oats are more processed so I’m not sure whether or not this will make a difference in baking. Thanks!

  99. Alexandria says:

    These brownies are great! You still get some starchy flavor from the beans, but if no one had told me they were made with beans, I may just mistake them for fishy brownies. Great GF alternative. I liked that they weren’t overly sweet too. I ate one with a small scoop of butter pecan ice cream… Perfection.

  100. Cassandra Gregg says:

    I just made these for the first time, and served them to a house full of late teens / early twenties boys, none of whom have the slightest interest in ever consuming anything that might in any way benefit them nutritionally. Not a single one suspected that anything fishy was afoot, and the tray was gone in minutes. Awesome recipe!

  101. Jess says:

    Have you ever tried adding in mint extract? Or mint chocolate chips? Do you think that would work okay?

  102. Jess says:

    I’ve made these twice and they were a huge hit! Making them again for a BBQ this weekend! I used my chopper and it seems to work ok, In lieu of an actual food processor. I might try my hand mixer next time..

  103. MegW says:

    Why is honey not vegan? It comes from bees. I have never understood that.

  104. Nancy says:

    I made these last night and I added 1 tsp cinnamon and used mini chocolate chips so they wouldn’t sink to the bottom of the brownie, and used dark chocolate cocoa powder. They were incredibly delicious, now I want to try your “blonde” brownie!

  105. Nancy says:

    In answer to the question why honey isn’t vegan just google that question and you’ll see! Vegan’s don’t believe in exploitation of any animals and bees are animals! Read the first article for further understanding.

  106. Marissa says:

    Hey Katie! I love your blog. I tried out the snicker doodle bars and they were fantastic so I gave these a try too! I replaced the oils with applesauce and I added a couple more table spoons of Cocoa and they are fudgey and delicious :) had it with some home
    Made ice cream. I took them out of the oven 20 mins ago and the brownies are already half gone! Oops :/
    Keep up the awesome recipes!
    Xoxo marissa

  107. Erica says:

    I have made simpler black bean brownies, so these seemed more labour intensive but still tasty. Also mine were in the oven for half an hour and still a knife was not coming out clean, not sure what’s up with that! Anyone else have issues with cooking time?

  108. Cassandra says:

    A+ VERY VERY GOOD The best yet. I plan to try your other recipes!

  109. nathalie says:

    Sooooo good recepies! Is it possible to use broadbeans/favabeans instead? Or sweet potato perhaps? I´m allergic to black beans.

  110. Lauren says:

    My husband LOVES these and said “these are so good — it’s so wrong that there are beans in here!” Excited to test them out on extended family and coworkers in the next few days. Topped them with Chef Amber Shea’s raw chocolate ganache — yum!

  111. Nicole C says:

    I tried the peanut butter substitution but still used a tablespoon of vegetable oil and the results were amazing. I also accidentally put in 1/4 tsp baking soda, but it came out perfect.

    Have you considered using red beans to do a red velvet variation? Only problem I can think of is it would have brown spots for the chocolate chips.

  112. Karen says:

    These are AMAZING! I made mine in the blender with great success. I first pureed the oil, vanilla, and beans until smooth with only a limited amount of very small bean skin pieces. Then I added everything else, using no stevia but the 1/2 C. of Agave Nectar and old-fashioned oatmeal that I already had pulverized into “flour”. I also used 1/3 C. dark chocolate chips and 1/3 C. peanut butter chips and they were fabulous! Thanks for yet another great health minded treat Katie! 😀

  113. Brooke says:

    Just took these out of the oven, they are DELICIOUS! Better then the crap you get from hostess at the grocery store. I love it when I find something that tastes delicious AND I can feel good about putting in my body. So impressed with these! They aren’t like a spongey cake, these are dense, fudgey, and SO chocolatey! I will definitely be checking out more recipes on this blog, everything looks soooo good! (;

  114. mariekel says:

    I think there some great ingredients in this recipe, but I am dismayed that these brownies are being portrayed as sugar-free and that you omit the grams of sugar in your nutritional breakdown. By my reckoning, using maple syrup as your sweetener adds 5.8-7.7 grams of sugar per brownie (and doesn’t account for the sugar in the chocolate chips!). Agave has a very high fructose level — almost as bad as plain sugar. I am not sure what the overall sugar content of these brownies might be but I think it highly likely it is far more sugar than many people will be aware of.

    1. Unofficial CCK Helper says:

      Nowhere in the recipe does it say it is free of sugar.

  115. Alaya says:

    I finally tried baking these after getting over my skepticism, and they’re amazing! I also added 1/2 cup walnuts just to change things up a bit, but no one has any idea that there are black beans in them! Thank you so much for this :)

  116. Naomi says:

    I cannot find black beans anywhere in England (we get almost every other kind of bean though!) Can i sub some other darker bean like kidney beans?

  117. Melissa says:

    Hi Katie, I tried your black bean brownies and they were very good. I’ve tried other recipes for black bean brownies that haven’t been that great, so I was very pleased with these. However, I’m wondering how the nutritional info was calculated? I plugged the ingredients into the recipe calculator on sparkpeople and got 161 calories, 7 fat, 23 carbs and 2 protein. I did use 1/2 c of the maple syrup instead of the 1/3, but that shouldn’t account for the 45 calorie difference. Otherwise, my ingredients were the same as was listed.

  118. Nikki says:

    Hi Katie!

    I just made my first run at your recipe tonight. I popped the brownies into the oven for 18 minutes but when I took them out they were still super gooey, is this normal? Or how much longer should I leave them in for? Thanks for the recipe! Once I get it down it will be amazing to have, especially for the upcoming holidays!

    1. Unofficial CCK Helper says:

      Oven temperatures will vary. See Katie’s recipe troubleshooting page (here’s the link)
      for more on that. Just cook until they are a good brownie texture, or take out when gooey and leave uncovered in the fridge overnight.

  119. Gretchen Carlson says:

    These were fantastic! Excellent flavor and texture. The people I shared them with were very surprised and enjoyed them too! Really happy with how they turned out. Thanks so much!

  120. Melina R says:

    Are these gluten free? I’m assuming so, but I just want to check before I give them to my gluten-free friend… And I’m also looking forward to my brother’s face after he eats one and I tell him there was beans in it 😉

    1. Unofficial CCK Helper says:

      Yes, just use gluten free certified oats such as Bob’s Red Mill.

  121. Christine says:

    I made these along with the blondies and I brought samples with me to school and didn’t tell people they were healthy. People were asking me for the recipe and had no idea they were bean brownies! My husband is also picky when it comes to health food and when I make these he eats half the pan in one sitting so I would say these are a hit! I made the cookie dough dip for a party tonight so here is to tricking a group with a new recipe :)

  122. Leslie says:

    Hi! I tried this recipe and reviewed it on my blog:

    I gave you a shout-out for the recipe! Thanks for sharing the delicious treat – wonderful blog!

  123. deborah says:

    made these for a second time and found the secret to making incredibly moist and tall brownies, and not have to increase any ingredients and thus the calorie count. i made them in a slightly taller pan, whose surface area was less than a 8 x 8. i think it was a 10 x 5, so the effect was a taller but longer brownie. still cut them into 12 pieces, so serving size was the same. but you want to talk about a piece of chocolate heaven. plus i’m diabetic and so i used sugar free maple syrup instead of the real thing. even my husband, a confirmed chocoholic thought they had real sugar/syrup in them. actually a few more tweaks. i used oat bran instead of quick cooking oats and so i added an additional tsp of water (because i think oat bran would absorb more water than the quick cooking oats, so i wanted to prevent them from getting too dry). i also cooked them at 325 not 350 and increased the cooking time from 15=18 min to approx 23 minutes. unbelievable. just one of them is more than hugely satisfying moist and decadent. thanks again for an amazing recipe katie!

  124. Naz says:

    Hi, I made these yesterday and they turned out great! thanks so much for the recipe!
    Hubby loved them too and had 4 in one go!! You’re right, I actually thought the black beans would give it a funny taste, but they are so amazing and really fulfilled my chocolate craving! even cleaner and healthier!
    Cheerrs :)

  125. simone says:

    OMG these look delicious, I have to try them- my boyfriend and I have been trying to eat healthier and these would be a perfect “cheat” treat.

    I have a can of red kidney beans in my grocery closet, do you think those would work the same? Or would it alter the taste?

  126. Shani says:

    Is the cocoa powder unsweetened? Wanted to clarify before I make them this weekend. This recipe sounds great. Can’t wait to try them.

    1. Yes, but sweetened works as well.

  127. Ace says:

    Omg! I just made these in my blender, and I used brown sugar as the sweetener so it came out pretty dry so I added some water, but it may have been too much water because it came out too gooey! It tasted amazing though! Will definitely make again, but may try honey! 😉

  128. Nicole says:

    I just made these bean brownies yesterday and I must say that I was totally shocked how amazing they are!!! I actually prefer these over, “normal” brownies. Incredibly fudgy, moist and not sweet in a artificial, over sweet way! I used a dark chocolate broken up inside as well since I did not chips on hand. Thank you for sharing this wonderful recipe!

  129. Tammy says:

    My husband and I made these tonight for a labor day weekend party. We used 1/2 C rolled oats, 1/4 C peanut butter and 1/2 C pure maple syrup and baked them for about 18 minutes. Of course, we had to taste test them, and they are delicious! I’m very excited to share these with family and friends tomorrow and surprise them with the news that they are black bean brownies. They are more chewy than regular brownies (and we prefer the texture of regular brownies a bit more), but we REALLY enjoy them a lot! The taste is excellent.

  130. Kathy says:

    Best brownies ever! Thank you

  131. Kim says:

    Wish I could post a pic! I just made these! I subbed half old fashioned oats but turned them into flour first before mixing! I also made these more sinful but adding a drizzle of chocolate syrup and marbling it through the top before baking! It added some gooey goodness to it! No one could tell! They’re yummy!

  132. Dana Lewis says:

    These were amazing!! Had never heard of “Black Bean Brownies” before and was VERY pleasantly surprised!
    I did substitue the Stevia/sugar for 2 Tbsp of Chocolate Protein Powder (MuscleMilk) and they turned out great! :)

  133. jessica says:

    When I put the ingredients into my fitness pal, I get twice the number of calories per brownie? am I doing something wrong/how many does it serve? by the way they are totally awesome!! I just wanted to make sure I wasn’t going overboard on calories to enjoy them. Thank you.

    1. Louisa says:

      These should be wayy healthier and lower in calories, but I know that beans are high in protein, fiber, and calories. These calories are much healthier than the ones from butter, however! Butter has around 35% saturated fat per tbsp (varies among brands) and the around 100 calories per tbsp, whereas one tbsp of dry black beans = 40 calories, and about .5 gram of fat. Also, some companies count insoluble fiber in their caloric totals, while others don’t. Does fitness pal do that? Or maybe the serving sizes are off? In any case, the calories you are consuming in these brownies are much more nutrient-dense than in traditional brownies! Much less saturated fat too.

  134. Heather says:

    These brownies were quite possibly the best brownies I have ever had! I was blown away, impressed with these brownies. I used a whole bag of chips ( milk chocolate). I also added a couple spoonfuls of marshmallow puff creme (my husband begged me to). It was amazing slightly heated with a scoop of vanilla ice cream (or frozen yogurt)! I never post my opinions, even good ones, so for me to take the time to give a review on these brownies is saying a lot!!

  135. LOVE LOVE LOVE these!! Made them tonight and they are wonderful. I did end up using old fashion rolled oats (I was out of quick cook oats) the brownies seemed to cook up fine, I cooked them for an extra 10 minutes, but that was the only adjustment I needed to make. I’m not sure if you can taste the quick cook oats in original recipe but you can definitely taste the old fashion rolled oats, but in a way that I really like!!

  136. brittany says:

    aloha I am going to make your black bean brownie recipe this week. I am going to use adzuki bean in place of the black bean but I’m not the biggest fan of oats. Can I just omit the oats? If so you think the cooking time or texture will be different? or do you have a suggestion for replacing the oats for something else? Let me know. I’m really excited to make these. :) And I would really appreciate your suggestions.
    Brit :)

    1. Louisa says:

      You won’t taste much oat flavor in the final product– it’s more like a slightly nutty flavor. In case you haven’t already tried this recipe without oats, oat flour is just a very sticky, fine flour. Replace it with normal AP flour or whatever you like, but use less of it, unless you want thicker, drier brownies.

      Hope this helped! I personally love oat flour for it’s nutty-ness, gf, and powder-like properties, but I know some people dislike oats or don’t keep them around. I’ve tried substituting different flours, and they don’t make major, major differences. Just that oat flour is lighter and work better in vegan recipes. Don’t be afraid to try new things! :))

  137. Karen says:

    Oh my God!! I tried this with 3 tablespoons of peanut butter, and I’ll have to uninvite my friends so I can eat all those delicious brownies myself!!

  138. Jennifer Schwartz says:

    I have never had black bean brownies, but these are AMAZING!!!!! I
    would take these over traditional brownies any day!!! I did cook them for closer to 25-30 minutes. Love it, I will never go back & my VERY skeptical husband really liked them too!!!

  139. Christina says:

    Had a craving for some brownies and wanted to try a new black bean recipe. So glad to have found your recipe, super gooey, sweet and chocolaty (I used cacao powder instead of cocoa)…awesome, totally satisfied my craving for brownies and love that they were super simple and quick too! Think I’ll back off the agave next time…yummy sweet but just a touch too much for my readjusted taste buds. Thanks again…will be searching for more yummy recipes!

  140. Katharina says:

    Sooo, for the 1/2 cup of quick oats I substituted 2tbsp quick oats, 2tbsp rolled oats, 2 tbsp soy-flour, 1tbsp shredded coconut and 1 tbsp corn starch and everything turned out fine :)
    Don’t ask why though, my brain went “Oooh and this! And this! Add that too, it’ll be good!” I guess it was right.
    And I also used kidney beans because black beans are hard to find here. Still. Amazing 😀

  141. Heather says:

    Seen various black bean brownie recipes over the last while, and finally decided to make them this morning.. your recipe is fabulous! Thanks for sharing!!

  142. anu says:

    I wanted a tasty treat for dessert and gave these a try. I didn’t have all the ingredients on hand so I made a few subs: refried black beans with jalapenos, earth balance in the tub (omitted the salt since this is salted), oat bran instead of quick oats. I mixed ALL the ingredients in a bowl. I think they taste great. Like chocolate cake. I love beans but can’t taste them in this recipe. The oats are more noticeable in taste and visually on the brownie surface. The texture is just a bit firmer than cake but maybe by morning they’ll be more brownie like. Next I’m ll try dubbing the oats and adding a little more cocoa powder. Goodrecipe though and very forgiving.

  143. Becki says:

    I just made these tonight, and YUMM!!!! I am so excited about it I can’t take it! Thanks for the recipe!! :) I used rolled oats in place of quick oats..just grounded them up a little bit and worked perfectly!

  144. rosanna says:

    I finally made these and absolutely love them. They are delicious and super easy to make- THANK YOU!

  145. Maggie says:

    Hello! I had made black bean brownies on one other occasion and they were disgusting. DISGUSTING. For some reason, however, I decided to give these a try and I am so glad I did! These are so chocolatey and moist. AMAZING. I don’t have a food processor, but I have a ninja blender, and everything still worked out well.

    However I have one problem with these. Mine weren’t very fluffy. They were very thin. I like my brownies a bit poofier, if that makes sense. Has anyone experimented and achieved such great heights? 😉 Puns…

  146. Ashley Mullins says:

    I made these tonight. Chocolate-covered-Katie, you are the best! These are amazing! I can’t wait to feed t them to my small group… Gluten-free score!

  147. Heather says:

    Just discovered your blog while searching for recipes for black bean brownies. I will be a return searcher to this page!

    My father in law is gluten free and I’m always looking for good recipe ideas for him–my first guess is that these are gluten free–do you know if there is anything I’m missing about this that would make it not gluten free?

    1. Just be sure to use certified gf oats.

  148. henry says:


    I just made lima bean flour on a whim with my Vitamix 3600, now I don’t know what to do with it any ideas. Your brownies look delicious, could this flour be used in that recepi


    1. Sorry, I have never tried it so I really can’t say.

  149. Claire says:

    Hi from France !
    I have just tried your recipe, and my family and I loved it !! Even my very picky boyfriend !
    I am on my way to eat clean, so thank you very much for sharing thoses healthy treats !

  150. Alicia says:

    I have a recipe I use for black bean brownies and I love them. Not too sweet, yet still moist. I like some of your variations that I think I’ll try.

  151. mr jeff says:

    Just made these and they are really good. Used the sugar instead of the stevia.

  152. Anna says:

    Is the nutrition info for 1/9th or for 1/12th of the recipe? You say the recipe makes 9-12 brownies but how did you calculate the calories per brownie? I’m assuming 1/9th can’t have only 115 kcal.

  153. Tara says:

    My new favourite recipe! Made these twice in the last week.. YUM YUM :)

  154. Melanie says:

    Hi Katie!
    I’m over a year late making this recipe but these brownies deserve all the compliments they can get! I used 1/3 cup agave plus 2 tbs brown sugar, coconut oil, as well as the full amount of chocolate chips (because when you have a choice between more or less chocolate, the decision pretty much makes itself), and they were a huge hit. My boyfriend ate a quarter of the whole thing in about 10 seconds (actually, “inhaled” would be a more accurate description), and when I told him they were made with black beans his exact words were: “wow… amazing… wow… I can’t believe it… amazing… wow… can I have more?”
    They’re awesome, Katie, thanks! :)

  155. Ashley C says:

    These are literally SOOOO GOOD!!!! Omg, my fiance and I made these and couldn’t believe how much they actually tasted like normal, fattening brownies!! Even the raw dough tasted just like regular brownie dough!! SO GOOD!

    GREAT JOB!!!!!!

  156. Kathleen says:

    Thanks for this recipe, Katie! You’re right, all four of the four people who tried them went insane and asked me to forward your recipe. No one had any idea it was black beans and oatmeal. I also made the baked oatmeal and tossed in some sunflower seed and dried cranberries. Oh Yum! I’m your new fan. Kathleen

  157. Mauendiv says:

    I’ve tried this recipe with peanut butter powder (pb2) instead of oil.
    I think it worked pretty well and brownies were still chewy and fudgy.
    I really like this recipe :)

  158. Emily says:

    Just made these last night and they are amazing!!! Huge hit with my small kids. Thank you for having such an amazing website for people looking for healthy food options. ☺️

  159. Brittany says:

    I just made these to bring to a friend’s house tomorrow. I had to taste test them first, and they are DELICIOUS! You would never know they were made with black beans. They’re fudgey(sp?) and decadent and SO easy to make! I can’t wait to blow my friend’s mind! Bonus: I’m pregnant, so the best part was that I could lick the batter off my spatula!

  160. liesa says:

    Will a vitamix work as good a food processor?
    (Not sure if a vitamix is truly a blender?)

    1. Unofficial CCK Helper says:

      For best results, no.

      1. liesa says:

        Just an update: I have no made these twice. Once in a vitamix where I misread the directions and vitamixed the choc. chips in with the mix.

        Next time I used the food processor and just stirred in the choc chips. (more dry and not as brownie like)

        I found the vitamix’d batch to be better – more chewy brownie like. I loved them from vitamix batch and will continue to make these. So good!

  161. Nina says:

    Just made these for my family.. they absolutely couldn’t believe they weren’t “normal” brownies. Many thanks for the amazing recipe!

  162. Mary Beth says:

    I have finally figured out how to get my four year old to eat beans! She loves this and the choc chip pie too! These are delicious and I just want to post to say I used old fashioned oats with no problem and use grassfed butter subbed in for the coconut oil since I had it on hand. Thought that might help some others! Love your recipes!!!

  163. MTNLADY says:

    HI, MADE this for my 1st. recipe from your blog….hubby was the test, I wasn’t gonna ‘bake n tell’ till he tasted..He says, ‘not bad’….nice & choco’laty….I’ve been a user of coconut oil…from…even used the coconut concentrate, but didn’t realize it was called ‘butter’ LOL…I want to get into healthier flours later….we think hubby might have some gluten sensitivity going on, but am soooo glad to find any recipe minus the flour…we both need to lose some wt. but have a sweet tooth…Thank you so much

  164. Ashley says:

    OH MY GOODNESS!!!!! These are the best brownies I have ever made, no contest. I absolutely love them and can eat them all the time! I don’t think I will ever go back to regular, flour/sugar brownies…… Thanks so much!!

  165. megan says:

    Hi Katie, I’m a newbie blogger with multiple food allergies so needless to say I’m a HUGE fan of your blog and of these brownies! Today I made them for the 3rd time with the intent to bring them to a family gathering. But I made one fatal mistake, the good news is, if you ever need a recipe for “weird chocolate black bean bread,” I’m your girl. It’s easy, just substitute baking soda for baking powder and you’re good to go 😉 Yikes! Looking forward to never making that mistake again. lol Keep the great recipes coming Katie, your blog is a joy!

  166. Phoebe says:

    I have black bean flour on hand! Do you think I could use that instead? :)

  167. Susanna says:

    What a great recipe! Thank you for sharing, we enjoy it very much.

  168. Joanne says:

    Wow! Just made the black bean brownies and subbed peanut butter for oil. Holy cannoli! Sooo good. My hubby who looooves brownies ( and is comitted to his health ) gave it a 9 on a scale of 1-10. Unbelievable,thank you so much!

  169. Chani says:

    These brownies are amazing! I pulled these out of the oven as friends walked in, and offered them some. They loved it!!! They did not believe me that there were beans in there! This will definitely b made all the time!!!
    I made the brownies in corningware and they came out a bit runny, but they still tasted AMAZING!!!!!!!!!!!.
    Katie, your blog is amazing!!!! Since I discovered your blog (like three weeks ago), the most awesome stuff have been coming out of my kitchen!!! And I love reading your comments!

  170. Tina says:

    I just made these and they are terrific. I try not to use oil so I used the same amout of applesauce instead. Also I ran out of maple syrup so I mixed some honey in instead. Yum!

  171. Liz K. says:

    I made this recipe Katie’s way and it turned out ok, but needed little tweeking. I didn’t like the quick oats texture in the brownies and thought they were way too gooey (almost liked it wasn’t cooked thoroughly even though they were.) So instead of the oats, I did almost 1/2 cup whole wheat flour, did slightly less than a 1/3 cup Agave, and decreased veg.oil amount to 1/8 cup. (I also used Hersheys Special Dark cocoa powder and greased the pan with Smart Balance Light butter.) Baked for 18 minutes at 350; though a few minutes longer would’ve been ok too. They turned out deeeelish! Still a little gooey, zero black bean taste, and didn’t taste “healthy” at all. With my minor tweeking to Katie’s recipe, this is a surefire hit! Thanks Katie!

  172. Melanie K says:

    I have dry black beans from my CSA. I would like to use those up before I buy canned beans. Do you know if I can just soak them overnight and use them?

    1. Louisa says:

      That’s exactly what I did. About one cup of dry beans is enough for this recipe. I soaked the beans for 6-7 hours and boiled them on high for about an hour in about 2 1/2 cups water, or until soft enough to eat. Then, I let the now thicker bean mixture simmer on medium-low until mushy and the centers are no longer bright white. Mash away! Or purée in a processor, or blend in a blender, if you prefer. I mashed my beans through a sieve, then blended the, and they were very smooth and creamy. As long as the beans are cooked until mushy and soft, you’ll have perfect black bean purée!

      Hoped this helped! Before today, I’d never made black bean brownies, nor worked with dry black beans, so I wanted to share my findings just in case someone was as unsure as I was.

  173. Maellen says:

    If I wanted to make these THM friendly by omitting the agave or honey, how would you propose I do that? Use Xylitol or Truvia and add some water??? Please help! I would really like to keep the moistness of the brownies. Thanks!

  174. Connie says:

    These are my daughter’s favorite brownies. They are very moist and stay fresh for days. Thanks for sharing the recipe.

  175. Kathy says:

    I made these yesterday and then had to leave for work. When I returned, half the pan was empty, and my husband was saying how good the brownies were. That’s when I told him they are made with black beans. We can’t stop eating them!

  176. Charlie says:

    These were great, only thing is they were really gooey. I followed instructions to the letter. Are they meant to be gooey or dry like traditional brownies?

  177. Madeleine says:

    these are my favorite brownies! last time i made them i frosted them with sugar free cookie dough dip and then sprinkled chocolate chips on top and it was PERFECT!

  178. Wesley Cooper says:

    These were VERY good! A little too fudgey ( can’t believe I said that!) but I think with a bit more oats they’d be perfect! And honestly, I wouldn’t ever know the difference! ( and I make a lot of brownies!) A+ in my opinion!

  179. Jen says:

    Hey there

    I am wondering how exactly should I be storing these?
    Can you freeze them? Do they need to be refridgerated?
    I was thinking about giving some as xmas gifts but unsure if they will keep


    1. Yes to fridge after a day, just for best freshness. I’m not sure about freezing.

  180. Carol Barclay says:


  181. Amelia says:

    Hey, above recipe is nutrition info is made using 9 or 12 brownies?:)

  182. Rhonda Winsor says:

    love,love black bean brownies….:)

  183. Rebekah Faye says:

    My roommate just made me a batch of these, and I could cry from happiness. I’m big on counting macros, and iifym, and these easily fit my macros and taste like the real thing. Thank you for making my life a little sweeter, lol.

  184. Lynn says:


    i Just made these…they were sooooo good! Really tasty hot and When completely cooled. My son loved it and so did others, no one could taste the black beans and were amazed! Thank you so much for the recipe. The Only difference I did was used almond oil,no added stevia. I used organic products and vanilla bean paste.

    Many thanks again

  185. Elena says:

    My children, husband and I absolutely LOVE these (and the blondies). I just made (yet another) batch today and substituted the oil with almond butter, and I added about 3 table spoons of apple sauce. That made them super, super gooey. I also left them in the oven a bit too short (patience is not one of my virtues), and they were delicious. Thank you so much for posting all these amazing recipes! I’ve never enjoyed vegan baking much – the things always turn out too doughy I find, and have only been making raw deserts, but through your website I’ve discovered the joys of baking again! Thank you!!!

  186. Jo says:

    I just tried these, made quite a few changes though. mine are less healthy used artificial flavours, white sugar and no oats (instead I used 35 grams wholegrain wheat and 40 grams of corn starch). also my brownies don´t include chocolate chips. I used 50 grams of melted chocolate instead. added waaay more cocoa powder, too. your recipe got me started on making vegan bean-brownies. you´ve helped me a lot, thank you so much! Love from Germany, Jo

  187. Carrie says:

    Can a Vitamix be used to make the batter instead of a food processor?

  188. Tatisiana says:

    I want to thank you for this great recipe. It is an amazing healthy energy pick-up snack. These brownies are so easy to make! I made them today again and this time I didn’t even put chocolate chips in them and substituted sugar for a regular cheap sweetener… My kids, little picky eaters, kept asking to lick the spoon and called it “chocolate” even before I baked them. This time I made them thicker and they turned out even more tender and have some “lava” going on inside… Yummy!

  189. Lynette Britt says:

    OMG Just made your blackbean brownies for thanksgiving. Better than any box brownies i have ever tried.. Needless to say … I will be making them time and time again.. Thanks for the recipe :)

  190. Laura says:

    I made these the other day and they were SO good! I made a few alterations though, I only used 1/3 cup of chocolate chips, 1/3 cup of agave (found that this could have been even less!), I used white beans instead of black, whole oats (whizzed them up a bit first) and added a lot more cocoa! Just thought I’d share in case people were wondering about alterations :) I gave one to my german housemate and she loved them! Thanks so much for the recipe :)

  191. Amy says:

    Hello! I’m getting ready to make these and discovered I’m out of baking powder. Is it important? I’m not a baker so I have no idea. Also the only fats I have are olive, safflower & grapeseed oil. What do you think is best?

    1. Louisa says:

      This is rather late, but I’ve also recently run out of baking powder. Just replace with baking soda, but use about 1/3 as much as the recipe requires for powder. They are very similar, and in many cases, can replace each other. In certain recipes, this might not provide a great result, but baking soda is much better than nothing. If you have cream of tartar at home, simply use 2 part tartar to 1part baking soda for homemade baking powder.

      I’ve not used safflower oil before, but grapeseed oil has a delicious flavor, and combines very well with oat flour (nutty flavor), so I recommend that! Olive oil is strong, and I prefer not to bake sweets with it, but you might have different experiences with it.

      I really hope this is useful to someone, or will be. I hope you had a lovely time making your black bean brownies!

  192. Rhiannon says:

    I love this recipe!! I do a lot of healthy baking and this was the first BEAN recipe I convinced myself to try.. that was the hardest part- deciding to actually give it a go at the risk of them tasting terrible- but once you commit they are actually the easiest most delicious thing to make! I love that there are hardly any dishes afterwards and that most of the ingredients are things I already have around -fairly inexpensive, to make too.
    My boyfriend actually requests these, and he generally avoids the weird, healthy baking I do. :p
    I find using a blender is fine, especially if you melt the coconut oil and honey (if you’re using it), and use an equivalent amount of oat flour instead of quick oats to help it blend better. Quick oats work too, but they just don’t seem to blend quite as well.
    Thanks for an awesome recipe. =)

  193. Louisa says:

    Just finished making these! They are so beautiful and smooth! When I pulled them out of the oven, they were glorious, with a crack running along the perimeter of the cake pan I’d used. I’ve yet to taste them yet, as they are still cooling on the rack. Although the top was dry and done, I thought the whole thing had a little bit jiggly feeling when I was transporting the pan. After poking in a fork that came out clean, however, I deemed them fine. After all, these ARE brownies.
    I didn’t have any syrup or honey in store, so I slightly lowered the amount baking powder, and substituted one egg (I try not to eat eggs, but eating vegan full-time takes its toll in my health), stirring the egg into my puréed bean mixture. I also didn’t add any oil, because, bad me, I also had no cocoa powder, so I melted some chocolate truffles in place of the chocolate and oil. I don’t expect the brownies to be über chocolatey, but I’ll live. :))
    Here’s a tip: purée the beans first, then stir in sugar and honey over low heat, and add in rest of wet ingredients. The sugar will caramelize into the beans, blending together for a more harmonious flavor and texture. Then whisk in oat flour, salt, and rest of dry ingredients.

    I love beans and bean desserts, but for those who don’t adore them, still try this recipe! They turned out really beautifully and smell quite fragrant. Super smooth consistency, with no butter, and only 1/4 cup oil!! Wow. Plus there is very little refined sugar in here. Thanks Katie!

  194. sonja says:

    I LOVE to bake..just found out I’m allergic to gluten, oh, and did I mention I’m a fitness the above reasons brought me to your page. These were GREAT… I literally just finished eating 3. I will say, I omitted the 1/2 C oats (I didn’t have any certified gf) and added an extra Tb of oil. Your site is awesome, these recipes are awesome. Next: Chocolate chip cookie dough dip! Thanks

  195. veronica says:

    These were so delicious! A very sweet surprise!:) next time I’m adding nuts!

  196. Brianna says:

    I’m new to the vegan thing, but I’ve had so much fun trying new recipes. I’ve been doing really well with exercising and eating healthy so I decided to look up a recipe for black bean brownies to treat myself a little (I’ve seen them all over the internet but never tried them). I just made yours except I didn’t have any vanilla (I literally just ran out the other day), and I used coconut palm sugar because I don’t consume white sugar. It was a GREAT substitution in my opinion! It’s a lot like brown sugar but low on the glycemic index, so the carmel-y flavor went amazingly with all of the other flavors!! Thanks for a great recipe!!

  197. Nancy says:

    These are delicious! I tested them on my ‘deep-south-home-cookin’ men in my family, and they loved them. I’m going to make them for my coworkers and also for my fiancé’s family for Christmas. Thank you for a guilt-free way to indulge in holiday goodies!

  198. Andrea says:

    Hello ladies…
    I am wondering if anyone has tried these with a Blendtec blender v food processor? I am IN LOVE with this blender and am hoping to utilize it’s magical powers.

    SINCERE thanks!

    Yours in health,

  199. Michelle says:

    Thank you for the recipe, just made them and the cappaccino cloud cheesecake to take to my brother’s Christmas party. Its my first time using tofu as a dessert and dame for beans but they sure smell delicious while baking. I cant wait to taste them, several times I have been tempted to cut me out some yummies but that would just be bad form. Smacking myself for not making a small portion of each to try before serving.

  200. I just tried these brownies and looved them! I added a tbsp of instant coffee to give it a kick!

  201. I don’t have a food processor. I have a blender but honestly it is a cheap thing and I’m not sure it would work. Would a regular hand mixer work in your opinion? Thanks!

  202. Gisela says:

    Just made these for the second time! LOVE THEM. I used peanut butter instead of oil, added 1/4 cup of unsweetened almond milk, and omitted the chocolate chips. Still delicious!

  203. Kate says:

    If you think agave is “healthy,” you need to do some research.

  204. Charish says:

    I just made these, they were awesome….& the kids asked for seconds.

  205. Julie Norris says:

    Just made these and I think they are wonderful. Even my husband who does not like beans of any kind, could not believe these brownies were made with black beans. They have a wonderful chocolate fudgy texture and wonderful taste. I do not miss traditional flour, cake like brownies at all. Thanks for the recipe!

  206. lauren says:

    I finally had a chance to make these tonight and OMG were they delicious! My 9 year old daughter ate 2!

  207. Nasim says:

    You are a genius! Seriously! Healthy, protein filled, vegan, sugar-free, gluten-free brownies that are WAY better than “normal” brownies! You deserve an award for genius, magical baking/healthy recipe making deliciousness!!!
    I have made a lot of your recipes but this one has become my standard for brownies, I don’t even make any other kind anymore.
    I know I can go to your website and find your recipes for free but if you were to create an actual recipe book with your beautiful pictures and amazing recipes I’d totally buy it! And not just for myself I would give it as a gift to many friends.
    Thank you for being AMAZING!!!!!

  208. Jenna says:

    Made these tonight, I definitely couldn’t cut them out and hold like a brownie, they were not solid enough. Even after 10 extra minutes. They were totally cooked, just not solid. Plate and fork was the way to go . But they were so delicious, I ate almost half the pan! Dang pregnancy craving! At least they were healthy!

    1. Unofficial CCK Helper says:

      Fridge overnight and they will firm up.

  209. Tricia says:

    AWESOME!! Even my pickiest eater (4 yo) LOVED them! Soo excited to try more of your recipes!

  210. I had some leftover black beans from another recipe and really wanted to make these brownies, but I was short of beans by 1/2 cup. So I decided to make up the difference with an avocado – and it worked great! I also used a mini muffin pan instead of a square baking pan, and I ended up with 22 yummy mini black bean brownies :-)

  211. Dee McLeod says:

    WOW! That about says it all. I had my doubts but after whipping up a batch, I and my gluten free sweetie are hooked! The only changes I made was using Xyla instead of Stevia, and adding a few pecans on top. Thank you so much for this recipe. Can’t wait to try the pumpkin pancakes.

  212. Terra says:

    I have made these many many times and have referred lots of people to your site for this recipe. I played around with it the other day and instead of oats I added chia seeds and let it thicken on it own. It turned out like a truffle. I just scooped and ate it by the spoonful for my chocolate fix but next time I’m going to use it like a true truffle filling. delicious!

  213. Minnerz1976 says:

    I made these today for a bunch of doubters and they loved them!

  214. Sarah says:

    I am 9 months pregnant and craving chocolate REALLY BAD! I went searching for a brownie that was healthy, but also tasted awesome. I just made these, using the Agave nectar, and they are so YUMMY! They taste just like a traditional brownie. Thanks for the post :)

  215. Tammy says:

    I just made these and they taste very good! I feel like they had a hard time getting firm though…any suggestions?

    1. Unofficial CCK Helper says:

      Fridge overnight. They will firm up.

  216. Robyn says:

    Made it last night and again today!! Such a hit in my house. Told my mom what was going to be in it and she was skeptical, considering the lack of success of my previous healthy food creations, but she was blown away by these brownies. It was fun making everyone guess what was in it cause no one believed that this scrumptious and easy recipe had black beans of all things in it. It’ll be something I’ll make time and time again!

  217. Catherine says:

    Fantastic!! Thanks for giving me a reason to eat brownies without all the guilt! I love these and am excited to try more of your recipes. These are not like other black bean brownies, these Are actually fudgy and yummy.

  218. Shawna Z says:

    I made these yesterday and was amazed at how yummy they were!! I didn’t tell my husband about the secret ingredient because he’s a bit of a skeptic and he thought they were amazing. I’m so excited to have found your blog. I recently started watching my calories and eating healthier to try to lose this post baby weight and it’s really exciting to know that I can still eat dessert. Thank you for creating all of these healthy recipes!!

  219. Emily says:

    I also brought these into work! My boss, the head chef has been wary of what I bring into work because I have been on a “healthy treat” kick of sorts. I didn’t tell him what was in the brownies, and by noon they were all gone. In fact, he requested I go home and bring more back with me and deemed me the “martha stewart” of the kitchen. Needless to say they were a hit. Fudgy, chewy, and smooth. I may never make regular brownies again!

  220. Ace says:

    I gotta say, I’m tempted to make these brownies with a mini muffin pan, thanks to your new skinny muffins recipe.

  221. Bracha says:

    wow…I’ve seen recipes for these floating around the internet for years but never felt like trying until now (just found out I’m allergic to well, EVERYTHING.) they came out fantastic–i ground up barley with a spice mixer to replace oats (allergic to those. rats.) and used half oil half peanut butter, which was great. they came out delicious! thank you!

  222. Kathy says:

    Just made these! They are so delicious and very moist. Just wanted to comment I used dark chocolate cocoa powder (the only kind I had) and I also used a ninja blender to process it all and they came out very good! :) Thanks Katie!

  223. Victoria says:

    If you don’t have a food processor read this!
    I made these brownies exactly as the recipe said but my mixture was WAY thinner than in the picture. Then I realized that I used artificial maple syrup and not real maple syrup which is why my came out runnier. Any who this little mishap actually worked in my favor. First I blended the oats in the bullet. I mashed my beans with a potato masher as smooth as I could get them then added the rest of my ingredients (minus the chips). Because my mixture was runny I was able to blend the mixture in my blender and get the beans extremely smooth. To counteract the runny texture I added (heaping) 1/4 cup of flour and just mixed by hand in the bowl which got it to a good consistency. They came out amazing! Even I couldn’t tell their were beans in them. I made the Blondies first and I could still taste the beans because I wasn’t able to get them smooth enough with the masher and my blender but they were still good. So if you don’t have a food processor mash beans first then add a little more liquid than you need and then put them in the blender then add your dry ingredients.
    I served these to my boyfriend and he had no idea they had beans in them and still doesn’t. :)

  224. Cayla says:

    I just tried making these, and I baked them for 17 minutes, and patience is NOT one of my virtues… I tried cutting them after about 5 minutes and it was very sticky! Is that the reason to wait at least 10 minutes before cutting?

  225. Crystal says:

    I love your blog; every recipe I have tried has been delicious. Is there anyway to convert this recipe into a cake recipe? I just found out that I am gluten intolerant and the gluten free flour is so expensive that I would rather use beans; much like you I have to eat chocolate, peanut butter, or some kind of fatty dessert just about every day. I was also wondering if you would share how you learned to make such amazing recipes, did you go to school for it or pick it up from reading? I’m sure it is quite lucrative and am not asking you to give away any trade secrets, but I am really interested in learning how to adapt some of my favorite recipes. I always share your website with people who I have prepared one of your recipes for because they always say how delicious it is; I love that you have turned something indulgent into something more nutritious too. Great job! Thank you!

  226. Irish says:

    WOW! Just made these and they’re great. I used 1/2 honey and 1/2 agave because I ran out of agave – I did not use stevia or extra sugar and they were still WAY sweeter than needed for our family (kids 5 & 8). Also I used oat flour instead of quick oats and did recipe x5 b/c I’m cooking for big group event. I think next time I make these I will sub sugars for equal amount re-hydrated, blended dates (so sugar free except chips) and they’ll still be great. Thanks again Katie – you’re great!

  227. Jeneva says:

    These brownies were so dense and fudgy, they were a hit! I used organic black beans made from scratch (at least, not from a can), dark chocolate chips (oh yes!), and peanut butter instead of oil. I have not made this recipe with oil so I do not have much to compare it to, but the peanut buttery goodness was. so. good. Thanks for the recipe!

  228. Alysa says:

    OMG! These are incredible. I ate half the recipe… by accident… Then froze the rest. Thank you!!!

  229. Joyce says:

    they look delicious although they should not be called gluten-free. oats have gluten…

  230. ruth Bloesl says:

    so is the nutrition info based on maple syrup and stevia, or honey or agave? and how many chips did you put on top? and how many servings 9 or 12?. Makes a difference when I am calculating my info for the day. thanks for a great recipe. ( I went with 1/2 c mini chips which allows for more “real” choc in each bite and then needed less; and did not put any on top. My family never knew the difference and loved them!!!!!

    1. Unofficial CCK Helper says:

      It would be based on 12 servings.

  231. Caroline says:

    I just made these but without the chocolate chips. It worked perfectly for me! :)

  232. Alecia says:

    These are seriously good!!! I don’t think I’ll ever be able to make a regular brownie again now knowing how good these are! I used rolled oats and they worked just fine, also I did taste a slight and I mean very slight hint of black beans but no kidding they are still so good and filling!

  233. Natalie says:

    I made these today and they are strangely addicting! I increased the cocoa powder by 1tbsp. I think I will increase the oats to 2/3 of a cup next time I make them. I can taste the black beans and I think I like it! They are a little too moist for me so I think I need to decrease the oven temp and increase the cook time to try to dry them out. I think they will be great straight out of the refrigerator or freezer rather than warm from the pan. I will be making these again and again. Thank you!!

  234. Kelly says:

    These are a must try! I made them last night after contemplating the idea for a few days. Let me just say – you will NOT be disappointed! They taste great and are pretty moist! I didn’t have a food processor but was able to get it pretty smooth with a blender! I’ll be making these again. My friends at the gym thought they were very tasty too! :)

  235. Alexandria says:

    Tried these last night and they are sooooo good!!!! Left over 3/4 of a tray and they’re all gone this morning! My roommate’s freaked when I told them what was in them, but I don’t think I’ll ever go back!! I like them better than original brownies! Thank you so much for this recipe!!!!

  236. Emily says:

    is there a way to make these without honey or agave or syrup? my boyfriend currently can’t have honey (vegan) or syrups, but he can have stevia. i’m not at all familiar w the stuff, so is there a substitution i can do to use just stevia? thanks!

    1. Emily says:

      *correction – he can’t eat white sugar, agave, maple syrup, honey, raw sugar, any syrup/sugar. basically the only sweetener he can have is stevia =_= i’ve never used it before & i don’t know how substitutions for it work. i was thinking i could just sub the 1/3c syrup or agave for stevia, but would that affect the consistency? should i use stevia + something else to get the right consistency?
      thanks for help w this!

      1. Adanna says:

        Stevia actually comes in a syrup as well, but it’s expensive and not widely distributed. You can make your own. (this link was just the first google result; there is lots of info out there) That might help with the liquid/solid/wet/dry balance you’re worrying about.
        The issue with stevia syrup in this recipe is that stevia is usually much sweeter than agave/honey/sugar/maple syrup. Like 200x sweeter. So I think 1/3c of stevia syrup- besides costing $6- would make your man sick.
        I defer to CCKatie on this, but I’m sure some internet detective work and your own trial-and-error studies will serve you well. [Read: make lots of brownies, eat all of them (; ]
        Good luck

  237. Amy says:

    I made these last night and holy moly are they delicious! Thank you :) I’ve been looking for a healthy brownie recipe that actually tasted good. I made it a little healthier by using sugar free chocolate chips :) but again, thank you! This was amazing

  238. janice esposito says:

    Theses are really good. I was not sure how i felt about them but everyone else said “um, these are really good”. Of course everyone was suprised when i told them what was in them. I am making them again tonight because i need a chocolate fix.

  239. Vince says:

    Katie! Love the recipe of the black bean brownies! Kids loved them as well! Next stop? The GF and her daughter…the real test! :) I hope you don’t mind, but linked to them on my website! :)

    good luck and look forward to more!


  240. Rebecca says:

    I used honey and substituted honey for stevia and omitted the choc chips. I made them for my college age son who is not eating sugar. He loved them! :0)

  241. Zein Shamma says:

    Hello, I am just wondering if I could substitue black bean flour for the canned black beans.

  242. Jillian says:

    Just made these and they came out awesome! I used quinoa flakes instead of quick oats as my son is allergic to oats and they came out fantastic. Thanks again!

  243. (Another) Katie says:

    Love these; they’re in the oven now.

    I have made them about 7 times, however, and every time my cook time is more like 40-50 mins instead of 15-18. I follow the recipe exactly. 8×8 pan, 350*. in terms of option ingredients, I use veg oil, maple syrup, dutch cocoa, stevia, and blender instead of food processor. I do put chocolate chips on top. I drain the beans and don’t add excess liquid. I have not made them at high altitude or in a particularly humid location.

    Anyone else have this problem? I don’t especially mind the extra time, but I am curious as to why it takes me so much longer than the recipe directs.

    1. Jen says:

      I had to bake mine about 30 minutes.

  244. Emmie says:

    You can substitute the oats for quinoa flakes–the brownies are a bit fudgy but definitely a good alternative if you can’t find certified gluten-free oats :]

    Absolutely loooove this recipe :]

  245. Emily says:

    Super good! I made these tonight and my BF had no idea that there were beans in it until I told him! He noticed there was something different with the texture, but thought it was just bc they were flourless. We are both excited about this new addition to my recipe box…a good healthy alternative to regular brownies. They are really fudgey – I like them cold out of the fridge! Thanks for the recipe

  246. Allyssa says:

    Bow down to you!!! I’ve made these twice this week and everyone who’s tried them can’t stop talking about them. They’re better than any brownies I’ve ever had… EVER! Thanks so much for this fabulous, healthy brownie recipe!

  247. Joy says:

    Just made these! I didn’t have oatmeal but used a little less than half cup of oat flour. I used agave (1/2 and no Stevia), coconut oil, and added an extra T of cocoa. The whole family loved them. I asked them to guess what the secret ingredient was and my 7 year old said, “love!”

  248. Maggie says:

    AMAZING brownies!! I didn’t feel guilty giving one to my toddler. And nope…you’d never know that these have black beans as a main ingredient, have NO flour, NO eggs and just a little bit of sugar! After my husband commented how good they were, I told him the ingredients. :) Now this is my go-to brownie recipe. Thank you!

  249. veganfreak says:

    This will be the site that gets me fat. i want to bake everything on here then eat it then bake it again then eat it……..

  250. Melissa Werbow says:

    I didn’t have black beans so I made these with Pinto beans and they turned out great (although I’ve never had the black bean version so I don’t know how they were supposed to taste). I’ve tried a few of your recipes and I’ve enjoyed all of them but this is the first one my kids will eat. I think it is all the choc chips. They make it a bit too much sugar for me but I’m willing to compromise for something they eat too.

  251. I’ve had variations of these brownies before and they are delicious. I love giving my patients a somewhat “healthy” treat recipe. Great source of fiber and protein!

  252. Stephanie says:

    Hi Katie, Just wanna say that I just made a batch of these but I didn’t use chocolate chips and and used salt-free canned lentils instead of black beans. I have to say they are so moist that they stick to the fingers and spoon. In a fantastic way! I am never baking another type of brownie. This is it!

  253. Mary Kay says:

    I would assume the Black Bean brownies are gluten free because there is no flour, right?

  254. How fun to find you through a friend who recommended I check out this amazing brownie recipe. I am gluten-free/grain-free (following the SCD for health reasons) and am so excited to”meet” other bloggers who share scrumptious and healthy GF recipes. I look forward to giving this a try and sharing it with my FB followers. Blessings to you, Kelly

  255. audrey says:

    Do you think there is another type of bean that can work in these brownies?
    I unfortunately can’t eat black beans, but would love to try the recipe.

  256. Carter says:

    Amazing and delicious!!!

  257. Kimberly L. says:

    These are amazing! My kids gobbled them. I am so happy to find your site. Thank you! <3

  258. Katie says:

    Finally made these yesterday, after looking at the recipe for a long time. They are AWESOME!!! I ate half the pan before I remembered to share. :) My husband and daughter liked them too, AND my dad — he’s very skeptical of all this healthy stuff, so I had him try one first, then told me what was in it. He loved it, and is even letting me bring more over for the superbowl tomorrow night! Thanks for the excellent healthy recipe, Katie!

  259. Gray says:

    I am NOT a bean person….like at all. But in the spirit of teaching my son to try new things, I’ve been trying them. He eats no meat or nuts, so beans are huge for him, although he doesn’t actually like them (he can’t have soy either…). I’m hoping he’ll love these and we’ll add some of these bean recipes to our arsenal. The food prcessor is going as I type, so I’ll let you know how it goes. :)

    1. Gray says:

      I wanted to edit…but replied. I’ll let you know how they turn out…just realized the chocolate chips I have (Nestle’s) have soy in them (after putting them in the brownies…) so no bean brownies for the little man. I’ll try the blondies instead…

  260. Aani says:

    I have made these SO many times since I discovered this recipe! Katie, you’re a genius. These are easily the best brownies I have ever had, healthy and not-so-healthy inclusive! I have made them as the recipe states, but also with cayenne, chipotle, vegan peanut butter frosting, mint extract, coconut shavings, chocolate ganache, and so many other ways. I’ve even made them for work parties without telling anyone about the beans or the fact that they’re vegan and gluten-free only to be inundated with requests for the recipe! Imagine people’s shock when they find out about the black beans! It makes me do an evil little giggle every time. Secretly I’m thinking, “ha HA, trick’s on you, coworker! I made you eat healthy AND delicious! Take that!” These brownies make me feel like a secret ninja of delicious healthiness. Thank you, Katie, for this wonderful recipe!

  261. Sharyn says:

    I have been gluten free since August when I found out I have celiac. I tried these the other day and they were awesome–none of the aftertaste that is in so many gf desserts. Best of all, I gave them to my kids, 6 & 9, and their friends and the kids begged me to make them again–told me they were their favorite brownies. I feel ok with them having these because they are such a healthy alternative. Thanks for the recipe. These really are great!

  262. Jennifer says:

    these were AWESOME thank you. taking to a Superbowl party and i’m not saying a word!

  263. Vie Davis says:

    Are the nutritional facts for the Black Bean Brownies figured for 9 brownies a pan or 12?

  264. Ann says:

    I made these and they’re excellent — I added 1 t. espresso powder and some dried coconut. I made them in a muffin tin (yield: 12). The people I’ve given them to have not been able to guess there are black beans in them — they are really good!

  265. Jennifa says:

    I tried these last night. They were sooo yummy and decadent!

  266. Emilyc says:

    I made them with peanut butter (same amount as coconut oil) and they came out great! Had a great texture and the taste of the peanut butter didn’t mask the other flavors.

  267. Jen says:

    I tried this recipe for black bean brownies. It was shockingly yummy!! Next time I think I’ll substitute 2 Tbsp. of applesauce for 2 Tbsp of the oil. I wonder if anyone else has tried this yet? I think I may also try adding a little espresso powder.
    Thanks for the delicious recipe.

  268. Aimee says:

    I made these + avocado brownies (recipe from a friend) for a Super Bowl party yesterday. The Black Bean Brownies were GONE (not so much for the avocado ones) and everyone agreed that you couldn’t tell they were “healthy”. I followed the recipe to a “T”, and I think these turned out perfect – great recipe, Katie! Also, who doesn’t love tossing everything in a food processor and being done?!?!

  269. Elena says:

    I made these today and they were my first ‘healthy’ dessert attempt. I was really nicely surprised at how moist and delicious they were. They were really well received by my family and friends. :) Thanks for the recipe

  270. Michelle says:

    I’ve made 3 batches of these brownies and my husband is picking up some more ingredients today because he wants me to make more! I’ve never made black bean brownies before so I can’t compare to other black bean recipes, but these are better than the other brownie recipes I’ve tried. My whole family loves these brownies!

  271. Nikki says:

    I made your black bean brownies but substituted the chips for walnuts and put in a muffin pan… They were fantastic! My kids loved them!

  272. Stephanie says:

    Hi! I made these yesterday and they turned out very well. I used a 1/4 cup of cocoa. I used coconut oil and the brownies had a strong coconut flavor. Yum! Thanks

  273. Amy says:

    I just made a batch and they are very good. Thanks Katie

  274. Nicole Filburn says:

    These are literally the best brownies I’ve ever had

  275. Jessica says:

    Wow! I really can’t believe I ate black bean brownies and actually liked them! I ran out of cocoa so I put 1/2 of a block of semi sweet bakers chocolate. I also topped with swirls of creamy peanut butter. No one in family believed they weren’t awful for you! Great recipe, and super easy… thanks!

  276. Alisha says:

    I just made these last night and they are awesome! But it just occurred to me that I don’t know how to store them. I left them on the counter overnight, but should they be in the fridge?

    Thanks for the recipe!

    1. Yes, fridge after a day is best.

      1. Alisha says:


  277. Keela says:

    Katie, you have hit another homerun for me. Love these little babies, keep posting the good stuff.

  278. Laura says:

    OK! So I added 1 small zucchini and blended it with the beans (so you couldn’t tell it was in there) and it made these perfect plus added veggies!

    1. Laura says:

      Oh! And I have made the original recipe SO many times. I like them best stored at room temperature!

  279. Shireen says:

    These tasted awesome, but even 20 minutes in the oven was nowhere near long enough. They were still completely raw in the middle. :( We will be eating them, as the flavor is very good, but I will bake them for MUCH longer next time.

  280. Abbie says:

    I made these brownie’s last week and I substituted the quick oats for rolled oats, I mistakenly used 1/2 cup of coconut oil instead of 1/4 cup and they came out AMAZING! I tried another black bean brownie recipe in the past and although it wasn’t horrible the ingredients included bananas and the taste was very strong that left individuals asking me what was in them, I’m sticking to this recipe hands down moving forward. Also everyone who ate them said they tasted like coconut brownies and I’m sure that was a result of my misreading lol. I’ve been asked to make another batch which I will do today and I will ensure that I make them with the right amount of coconut oil this time and if they don’t come out tasting like coconut then I will keep in mind that if I want them to I can do 1/2 cup instead of 1/4 cup. I’m not much of a baker, but these brownies have me rethinking adding baking to repertoire…THANKS SO MUCH FOR SHARING!!

  281. Kristin says:

    Love Love Love this recipe….although I did add about 1/3 can of organic pumpkin the first time I made them and I tend to like them better. Gives a more fudgy quality to the brownie! I will never make regular brownies again!

  282. Barry says:

    I made these last night and they were some of THE MOST DELICIOUS brownies I have ever had! Thanks for this awesome healthy recipe. I can finally have sweets again and not feel completely guilty.

  283. Becky says:

    I made these and they were absolutely incredible! I doubled the cocoa powder (good old Hershey’s) to 4T. They were EXACTLY like I’d expect flourless brownies to be. Just incredibly delicious. We inhaled them. My kids love them. They’re great warm, they’re astounding at room temperature. I will never make any other brownies!!! I have tried a lot of brownie recipes and these are the best. Great job!!!

  284. wendy says:

    I am such an “anti-veggie” person. Have been my whole life. Most nights for dinner my Mom gave me Rice Krispies rather than argue with me to eat what she prepared. I truly want to try & eat better, been making small changes where I can – like my chocolate soy milk/oatmeal/flax seed smoothie for breakfast & a banana here & there. If I could just get SOMEONE else to make these & have me try just a regular “brownie” I would probably like them but the thought of black beans makes me cringe. I have no-one in the area who I could ask. So, would someone out there like to send me one in the mail?

  285. Sidney says:

    I have made these with rolled oats and they were delectable. My husband loved them!

  286. Val says:

    Thank you so much! I can’t wait to try this recipe!

  287. Lois says:

    OK, Brownies are in the oven! If they taste as good as the batter, they are going to be Amazing! I want you to know my tweeks, and than I will let you know how they turned out. It’s a snowy day and I felt like baking something sweet, so I used what I had in the house. I used old fashioned rolled oats, 1/2 cup of organic Agave Maple pancake syrup, I omitted the stevia since my kids don’t like the after taste. I used natural peanut butter instead of the coconut oil, but I did use the coconut oil to grease my baking pan. I only had mini chocolate chips and I added a handful of walnuts, because I just like nuts in my brownies. I can’t wait for them to be done and cooled so I can taste them!

    1. Lois says:

      OK, they’re done! I may not have waited long enough for them to cool, but they are yummy and my 20 year old son just went back for seconds! They don’t taste like I put peanut butter in them but they are definitely yummy.

      1. Lois says:

        Just wanted to let you know, I had to make a second batch in the same day because my two boys finished the first one immediately. The second batch I made with the coconut oil instead of the peanut butter…still yummy :-) Thanks for sharing the recipe!

  288. Lindsey says:

    I’ve never commented on a blog before but these brownies are so darn good I had to tell you – I LOVED them! I don’t know what kind of magic happens in the oven but these are the BEST brownies I’ve ever had. My dessert world has forever been changed.

  289. Courtney K says:

    I have made these twice and have received rave reviews from some very picky eaters! This last batch I threw in some dark chocolate chips, cinnamon, and ground ghost pepper powder, and sprinkled the top with sea salt for a Mexican Hot Chocolate themed brownie and the boyfriend loved it! We even had it for a pre-breakfast with our coffee this morning :-). I never comment on recipes, but I had to give credit where it’s due! These are genius!

  290. Jamie says:

    came across this recipe yesterday and made these last night!! I had been so hesitant to make black bean brownies! Until I came across this recipe! took me a minute to get over the fact that I was eating black beans because it doesnt taste like them at all! My mind couldn’t comprehend what I was tasting versus what I knew I was eating!! lol great healthy alternative!! will be making again! :)

  291. Penny says:

    You would NEVER know these were made with black beans. Delicious!

  292. Alecia says:

    First, I have to say a month or so I tried these brownies and was a little disappointed. I totally take back the first comment I made. I have made them a few times since then and realized that you absolutely must blend up the oats before adding in the other ingredients. If you don’t then the oats will be visible and it will have a slight black bean flavor. Secondly, I absolutely love these brownies as is. This recipe is a total go-to late night indulgence for me! Lastly, I tried them with the peanut butter in place of the coconut oil and they were super delicious! Love it! I’m thinking of swirling in some raspberry jam from my garden this summer! Thanks Katie! I’m a big fan, can’t wait for your cook book!

  293. Jess says:

    Hi i tried your brownies but it would be better if you had a pic showing the consistency of the brownie batter(before baking) because after putting all the ingredients,i have a very dry batter which made me skeptical on whether i should place it in the oven but nonetheless i still put it in my pyrex dish and bake it..and the brownie seemed to be very dry..whereas when i added soy milk to it, the runnier batter made the finished product more like a fudgy brownie consistency…

  294. Stephanie says:

    Hey Katie, thanks so much for this recipe! I actually ended up tweaking it just a bit, using protein powder and coconut flakes and they turned out wonderfully delicious! Love that I can eat a brownie and not feel quite so guilty about it! :)

  295. Rae says:

    OOOOHHHH I just made these and they are to die for!!! My picky kids even loved them. Be careful you might want to eat the whole pan! Thank you for this recipe!

  296. Kristy says:

    These are soooo good!!! My kids ate them without question! Even my dad who never goes near anything “healthy” or good for him..he had no idea there was anything in it but chocolate. I am making these really soon, they didn’t last long here. We ate them too fast!!!!

  297. victoria says:

    Hi, I made these exactly as-is and they were delicious and well received by my dinner guests. They were soft and fudgey with a very good flavor. I used coconut oil and they did have a coconut flavor after cooked. I might try 1/2 vegetable or canola oil next time for less coconut taste.

    I love recipes that use beans!!

  298. Katie says:

    I made these last night… AMAZING! I used agave as the sweetener and rolled oats with no problems. Also, we love coconut, so I added some shredded coconut as well and it was out of this world! Both my 13yo and 6yo asked for seconds!

  299. Nathalie says:

    I have made this recipe twice now. I adore it. I added some almond and its wonderful. Its adds a few extra calories but its worth it. A question. What is the lifetime of these brownies? Do I have to save them on the fridge?


  300. Rebecca says:

    I just made my first batch of these yummy brownies. I used my vitamix instead of a food processor and they turned out perfect! My eight year old daughter and I this is best brownie recipe ever.

  301. moi says:

    First, I want to say that I’ve made this recipe several times, and will likely make it several more. However, the first time I made these, to me they tasted like baking soda (I believe I used Bob’s Red Mill). They were still good, but I wouldn’t have brought to a party to share. Since then, I’ve made this recipe successfully using 1/4 tsp of baking soda. I do like to add more cocoa powder and a little coffee to give them a bit more depth. I’ve also tried cutting back on the fat and sugar and adding banana. I’ve even omitted the chocolate chips and just added more cocoa powder, sugar, and oil. All Yum! Still full of fiber and protein from the beans. Thanks, Katie!

  302. Cindy Roper says:

    these are EXCELLENT!

  303. SarahSeeds says:

    I tried these! I adjusted the recipe towards what i had in the pantry, but it was pretty close.

    The dough was great! Did not expect it to have a brownie flavor, but it did :)

    I am on WW, my recipe came to 5 points a brownie, but they are a satisfying serving size and i mixed half a serving with fro yo and it was amazing :)

  304. Ambrene says:

    I was looking for a black bean brownies recipe and I came accross your site. I have been making the brownies twice a week and they are amazing! I also tried the blondies which turned out very nice too. I look forward to trying out other recipes. It’s very helpful having the WW points too. Regards, Ambrene

  305. Tracey says:

    I just made these with red kidney beans and honey because I didn’t have black beans or maple syrup. They came out delicious! Very fudgy taste and they totally satisfied my chocolate craving and I only used 3 WW points! They were a bit mushy, so I probably could have cooked them for at least another 5 minutes. Thanks!!

  306. Brittany says:

    I had to make these brownies with a blender. Without the food processor, I had trouble getting the mixture smooth so I added 1 large egg. Although VERY rich, they were ridiculously amazing. P.S. I substituted unsweetened dark chocolate cocoa powder, honey, sweet n low, and semi-sweet morales.

  307. Stephanie says:

    Happened upon this recipe while looking for something heathy to bake. I’m so glad I did! These are delicious! I substituted rolled oats and added walnuts. Yum! Thanks so much for sharing. You have yourself a new fan. Can’t wait to try your other recipes.

  308. Kristine says:

    Thanks for the amazing recipe! I used 1/2 cup of pure maple syrup instead of sweeteners and used carob powder and carob chips. I also made them in my kitchen aid blender and used coconut oil in the recipe as well as to grease the pan. These brownies were the best ever!! Fudge-y and delicious!! Next time I’m going to double the batch.

  309. Wendy says:

    Katie, you are a genius and I love your recipes! I have made this a few times and it’s a winner. Best black bean brownies hands down. Thank you!

  310. callie says:

    I made these tonight. They were great! I didn’t measure the chocolate chips… probably used more than the prescribed amount and also used 1/2 cup of maple syrup instead of sugar. The only issue I had was they didn’t seem to set up and took an extra 10 minutes at least… eventually I just turned off the oven and let them hang out for a while. Regardless, they were fudgy and my boyfriend just said “you made these out of beans?” and he’s a hard sell. Thanks for the great bean recipe!

  311. Lindsay says:

    Hi there,

    I calculated the calories for the brownies (9 servings) and I got 203 calories per serving (153 for 12 servings). I am confused about the grams measurement. 4 oz (1/2 cup) is about 113 grams. So, if I need 1.5 cups, wouldn’t it be 282 grams?

  312. Taylor says:

    I just made these left them to cool and tried one, they are amazing. I can’t believe they are flourless and clean! They taste just like the real thing!!! I still can’t believe it.

  313. Kelly says:

    I made these today and they are delicious! I used agave and coconut oil. I omitted the extra sugar and added the chocolate chips to the food processor and they were great! Thanks for the delicious recipe!

  314. Rob says:

    Just made these today. Amazing! I subbed peanut butter for oil, granola for oats, and walnuts for chocolate chips. Everything came out nice and fudgey and holds together well. I baked them for about ten minutes longer than recommended. I did the blind taste test on my girlfriend and she loved them and never guessed they were made with beans!

  315. Caroline says:

    I have Quaker old fashioned oats, how do I modify for that?
    Also, can I replace the 1/4 cup oil with applesauce?

  316. Michele says:

    Thanks for sharing this recipe! I spent a lot of time looking for a recipe that would satisfy my sweet tooth but could still be made with ingredients I had on hand – and I found it here! First time baking w/ black beans was today. I was pleasantly surprised with how easily this came together! I found the batter to be sweet enough for my taste even without the chocolate chips…don’t worry though I added them anyway =) I skipped the sugar/stevia and used 1/2 C agave. I will play around next time to try and cut back on calories a bit more. I want to try making these with 1T of coffee or espresso too, has anyone done that yet?

  317. Alexis says:

    I just made these and wow!! they are absolutely amazing! :) They came out so fudgy, rich and chocolaty, i would pick these over a regular brownie anyday! I topped them off with your Reese’s pieces frosting and they made such a perfect combo. I had to stop myself from eating the whole batch! Thank you so much for the recipe, i’m definitely making these again! :)

  318. Chrispi says:

    Used flax instead of oats, canned coconut milk instead of oil, honey was my only sweetener of choice, and added 2 tablespoons of peanut butter. Still turned out great! Probably a little different, but the batter was pretty good too. 😉


  319. linda says:

    Can you add chopped pecans to this recipe? Has anyone tried this?

    1. Unofficial CCK Helper says:


  320. Desiree says:

    Dear Katie,
    I just made this recipe. They are DELICIOUS!!! Even the uncooked batter absolutely delicious! I cant wait to try more of your recipes! Thank you again! Desiree

  321. Catie Leigh says:

    I introduced these to my family over the summer while looking for a lighter alternative to brownies, and these have become an absolute FAVORITE! We typically make a double batch, and even then it’s all we can do to not eat the entire pan before they set :) This recipe is the easiest that I’ve come across so far and the results and spectacular. Thank you so much for all your amazing recipes! Well done!

  322. CJ says:

    Sorry — but yuck!

  323. Rayca says:

    Just took mine out of the oven. My recipe is a little different but oh so good. Banana ice cream on top. Yum.

  324. Tracy says:

    Today was my first time ever making and tasting black bean brownies. These are fantastic! I followed the recipe to a tee. I dropped a big tablespoon into a greased muffin tin and they came out perfect. I am so excited to have found a healthy brownie for my nightly snack.

  325. Tina says:

    Thanks for an amazing recipe can’t believe this but now that I have tried these I don’t think I will be making any others these are so chewy and yummy and HEALTHY

  326. Tasha says:

    These are so delicious. I am not a fan of beans so I figured if black beans could taste good in a brownie then maybe I would be able to handle them in some other recipes. I love these brownies! I only had regular oats, so I just used a rolling pin on them to crush them a bit before adding to the batter and they worked just fine.
    On my second batch I substituted natural PB for the oil and they still turned out like the first batch, but I don’t really notice much of a PB flavor in them (maybe PB chips sprinkled on top or in the batter would be better). Thanks so much for the recipe – it instantly became a favorite.

  327. Kim says:

    I just wanted you to know I used the rolled oats and they came out delicious!

  328. Laken says:

    I made these last night, and they’re amazing!!! My husband couldn’t tell that they had beans in them, and ate almost a third of the pan and was raving about them before I even told him.

  329. Ladybenj says:

    OMG, I have just made these and they are absolutely divine! They are better than any other brownies I’ve ever tasted before – thank you so much for this recipe :)

  330. Anna says:

    I added 1/4 cup of peanut butter because my boyfriend and I agreed something was missing and turned out fantastic!! And adding both maple syrup and honey no sugar or artificial sweetener is definitely the way way to go. So yummy 😀

  331. Gayla says:

    Thanks for the recipe – excited to try it! Is the nutritional info for the black bean blondies based on 12 squares or 9? I assume 12?


  332. Peggy says:

    I’ve made these and they are delicious! Whenever I get a chocolate craving these are a great substitute for something like a snickers.

  333. nuts4knits says:

    Just made these for the family. They were very moist, rich, and fudgy — too fudgy for my vanilla-loving daughter. My husband and I really liked them. My fifteen year old made a face and said, “These are different. You put something healthy in them.” I told him to guess, and he never could. After I ‘fessed up, he shrugged and ate two more! This one’s a winner.

  334. Susan says:

    Thanks to these brownies, I am a Katie-devotee! Just the batter was divine. It was a delight to lick the (egg-free) bowl. The brownies baked up so nicely. I could not believe how moist they were and how easily they came out of the pan (I used coconut oil to grease my dish). The blend of agave and stevia is the best sugar substitute I have had in a baked good. I used 2/3 of a cup of mini chocolate chips, which may have been too much with the mini chips. I think next time if I use the mini chips, I will reduce to 1/2 cup.

    I love these brownies!

    Even my dad who turns his nose up at all of my healthy loved the brownies and was totally impressed (and I think a little shocked)!

    I realized as I was cleaning up last night that I had forgot the vanilla extract when I made the brownies…that is how amazing these things are – you can leave out an ingredient and they are still so good!

    Cannot wait to try more recipes!

  335. Lindsey Lopez says:

    This recipe is amazing. The brownies were delicious! Thank you!

  336. Courtney says:

    I baked these yesterday for the first time and I am completely in love with them!!! This may be my new go-to brownie recipe! I’ll be linking back to your blog soon, thanks for sharing!! =)

  337. Amanda says:

    What could I use beside oats? I didn’t like the texture with them. My food processor is not the best so that’s probably why. Could I use ground flax or would the ruin the taste? Maybe put the oats in my coffee grinder before adding them?

  338. Emily says:

    This probably goes without saying, but for the smoothest consistency, make sure your ingredients are all at room temperature. I took my chocolate chips straight out of the freezer and they didn’t melt all the way. The taste was fine (uniformly chocolatey :) ) but perhaps the texture would have been slightly smoother if I the chips had been warmer and thus spread their ooey gooeyness more evenly throughout. The gal I made them for said she actually liked the chocolate chunks inside… but I would have preferred them melted. Other than my “mistake,” these were pretty good. :)

  339. Edith Quiambao says:

    Because we’re trying to be healthy now and doing workout too so we need to try to healthy as much as we can I’m searching a vegan dessert and I found your site! I’m already a fan of red/black beans I put with the salad or soup;) actually I made your recipe now and thanks it came good and yummy it look like in your picture 😉 I’m sure I’lldo that aagain I loveet…. And my husband too! 😉 thanks to you and for sure I’lltry your iother desserts 😉

  340. Valerie says:

    I just tried this recipe, and can honestly say that you would never know they have black beans in them. My kids (who do not like black beans) devoured these brownies, and just asked when we can make them again. Thanks for the recipe!

  341. Cheska says:

    I was very skeptical about these because I tried a healthy brownie recipe in the past using avocados. It was SO BAD. I read this recipe and the comments a few times then I hopped in my car to go buy beans. I made them about an hour ago and I am in love! I did the 2/3 of chocolate chips using dark chocolate, perfection. I honestly do not think I will ever buy box mix brownies again…and I’m in college so that really says something!

  342. Jessica says:

    LOVE this recipe!! I’ve tried and liked several black bean brownie recipes, but this one is my favorite! ( I’ve made them twice this week) the first time I used canned beans and topped the cooked brownies with a coconut oil frosting. Today I made them with beans I cooked myself(draining a rinsing several times in the cooking process) and put flaked coconut on top before cooking…they came out delicious! And I did leave the chocolate chips out, only because I’m out and they are still fantastic!

  343. Claire says:

    These were fab! I made them with the kids I nanny and they were so into licking every bowl and spoon we used in the process. I sneakily mixed the wet ingredients before so they wouldn’t know beans were an ingredient. But now I’m sure they would have loved them even if they’d seen the beans go in! Thanks Katie, I super dig your recipes.

  344. Ashleigh says:

    Just started these, the batter tastes amazing. I had just used half a cup of black beans in a different recipe so I decided to make a batch so the rest didn’t go to waste. Only had a cup and a quarter left so I added some mashed avocado to make up for it. I’ve made some chocolate recipes with black beans before and have found that adding instant coffee will take away any “beany” flavour so I’ve added that as well.

  345. anna says:

    I just made these. Delicious!

    I upped the chocolate chips to a full cup…too much. It made them more pudding like, but still delicious. I defy my “I don’t eat that healthy crap” food snob friend to offer up a better brownie.

    Especially good with vanilla ice cream on top!

  346. Teresa says:

    Oh my gosh…

    My normal brownie recipe is good. Really good, even.

    These are even better. AND healthy. Katie, this is the first recipe I’ve tried from your website, and I can’t wait to try more.

  347. Tonja says:

    Amazing!!! My ten year old picky girl LOVES them! So excited I found a healthy alternative to brownies! I did use dark choc chips tho!

  348. Harmony says:

    you, my love, have outdone yourself with this heavenly recipe!! I am new to the healthy food scene and I am in heaven!! These brownies are the sweet treat I have been craving and boy does it do the trick! I want to eat the whole pan… hopefully I won’t! Thank you so much and I can’t wait to try more of your amazing recipes!!

  349. spiralia says:

    I’ve just tried this recipe. I used normal black beans and made it double portion. I struggled to blend it even though me blender is very strong. I needed to blend little by little and add a lot of water to make it smooth, but maybe it was just because it was too much ingredient in it. Except the time I spent blending it I’m quite happy with the result 😉

  350. Valerie says:

    These are RIDICULOUSLY good!!! I will absolutely make them again. Thanks!

  351. Kinsey says:

    These are delicious, and i felt good giving them to my chocoholic 3 year old. They are pretty messy when warm though, need to go in the fridge before attempting to cut them. Next time I’m double batching them.

  352. Cassie says:

    I just tried these after they came out of the oven and they are so fudgy and chocolatey!
    The chocolate chips definitely make it but next time I might experiment without them
    for a slightly healthier alternative. I ended up having to use kidney beans instead of black beans as I had trouble finding them, and also replaced the oats with wholemeal flour only because I didn’t have any oats in the house and they worked out well! Definitely can’t tell there are beans in there. :)

  353. Jen says:

    Are you kidding me?!!! These are the best brownies I’ve ever had! I can’t even explain how good they are! I followed all the instructions exactly, but used dark cocoa powder (Hersey’s Extra Dark) and 60% cacao chocolate chips. Thank you so much for sharing this recipe!

  354. Esther says:

    Sshhhh. I just put these in the oven and will be serving them to pre-teens this afternoon.

  355. Marley says:

    I tried this recipe today with success! I did sub the black beans for red kidney beans because that was all I had and it worked well, I also used 50/50 honey/maple syrup. I made 12 muffin tin brownies. They are wonderful! Thanks for the recipe!

  356. Mark says:

    I was intrigued by this recipe and decided to spring it on my family last night. I followed the instructions exactly, but for some reason, the brownies didn’t rise at all, and I’m not sure why. Did it need more baking power, maybe? My wife didn’t care for them, but my boys and their friends would have eaten the whole pan. I was surprised how good they were. Would definitely make them again if I could figure out how to make them rise more.

    1. Unofficial CCK Helper says:

      I don’t think they are the kind of brownies that are supposed to rise… Aren’t brownies supposed to be dense and fudgey, not like cake? So I don’t think you did anything wrong at all! :-)

  357. Cathy Hendrix says:

    I have made many black bean brownie recipes and this is the absolute BEST. I was amazed at how delicious they are. I would make these over regular brownies. My husband loved them. I even cut down on the honey ( 1 spoonful ) and 6 packs total stevia. I’m making another batch tomorrow to take to a diabetic girlfriend that really misses desserts. I also swapped out the chocolate chips for chopped unsweetened Bakers chocolate.

  358. Jaclyn says:

    I just wanted to let you know my family absolutely loves these! I think I have passed out your website with the recipe each day since I have made them. I make about two batches a week and give them out for people to try. We LOVE them and its so nice to have a sweet treat with out having to feel so bad. It kills my cravings. Thank you for coming up with this amazing treat! PS- I love seeing peoples reaction after they eat them and I tell them what they are. :)

    1. Emily says:

      It is so much fun to see the shock on people’s face! I can’t wait to blow some socks off during a graduation party with silken tofu mousse pie and these to die for brownies! (I’ll probably make peanut butter chocolate, espresso, and plain variations.)

  359. Jo says:

    Was wondering if this recipe works the same with bagged beans that are soaked and cooked? (without flavor of course)

    1. Kathryn says:

      Yes! That’s how I made it today, and I think they’re even better this way!

  360. jen says:

    Hands down best black bean brownies I have made!! Thanks for this recipe! My son has an egg allergy and brownies are the hardest to replicate egg-free. Thank you! I am making another pan tomorrow as the one from today has already disappeared!! :)

  361. Shannan Rose says:

    I came across your recipe while browsing Pinterest. I was craving chocolate and looking for a healthy alternative. I found all the ingredients in my cupboard, and decided to give the recipe a try. It knocked my socks off!!! The batter tastes so good, that I could eat it like cookie dough. Thankfully I was able to get it into the pan before I ate it all. Thank you for sharing this recipe. It has made my evening complete.

  362. Taylor says:

    Ok so I tried a few variations, to work with what I had in the kitchen, these bad boys turned out amazing!
    1. I changed the 1/4 cup coconut oil to be half natural peanut butter, half coconut oil.
    2. I had no quick oats so I used 2/3’s of half a cup with buckwheat flour and 1/3 of half a cup with flaxseeds.
    3. Instead of agave I used coconut syrup
    4. I had no chocolate chips so I used a block on lindt 70% dark, hand chopped
    5. I forgot to add baking powder
    WARNING: do not make hungry! the batter is freaking amazing and you will have a whole brownies worth in it alone

  363. Suzanne says:

    Funny thing… I made these today and gave some to my sister to try out. She took a bite and said it was “just okay”. Later tonight, I got a message saying they got better and better after each bite. (I loved them from the start though!)

  364. April Allen says:

    Can I substitute the sugar in this recipe for baking Stevia? Thanks! Excited to try these! =)

  365. Lia says:

    I cooked the beans and it came out great. Thank you very much!!!

  366. Sarah says:

    These are sooo good! I added INSTANT COFFEE (several other black bean brownie recipes call for it so I figured I would just try it) and CAYENNE PEPPER for a kick. Both added incredible flavor to these already delicious brownies. I don’t have a food processor and my blender did not like blending the black beans one bit so I resorted to using a hand food processor/chopper/blender and mashing with a fork. It worked out, but with much effort.

    I will be making these again! Thanks for the recipe!

  367. Margie says:

    Are the nutrition facts for the black bean brownies based on 9 servings or 12?

  368. JenniferMarks says:

    Worried beans wouldn’t get smooth enough in blender so.. put all beans,& wet ingredients in blender first.. then dumped/poured into bowl and beat with hand mixer.. then added dry stuff.. — batter tastes great.. topped with walnuts & more chips.. The test is if my husband will fall for it tonight.. texture is his thing..

  369. Joy says:

    OMG! These brownies are DELICIOUS! Thank you, Katie, for making my favorite desserts healthier! This even has protein and healthy carbs :)

  370. Evie says:

    I am DYING to make this recipe but sadly I have no black beans (sobs quietly) — does anyone think I could substitute the black beans for a bean blend? I have a couple cans of four bean mix (Chickpeas, Red Kidney Beans, Baby Lima Beans and Butter Beans), would this change the texture/flavor of the brownies?

    1. Kathryn says:

      I think it would turn out just fine! Be sure to blend the beans really well, and taste the batter before baking to see if you may need a touch more sweetener. If you’ve already tried it, or will try it, report back! :)

  371. Eva says:

    Just made these and all I can say is wow !! They do not taste healthy at all and they are the perfect chocolate fix!!5 stars katie

  372. Deb says:

    Well I must have stuffed up. I just made these and can’t eat them. They are so so salty obviously I didn’t rinse my black beans enough??? Will try again but will taste black beans and made sure there is no salt left. Hope this comments help others.

    1. Lucy says:

      Did you buy no salt black beans?

  373. malin says:

    this is so exciting! i have never even heard of black bean brownies!! i just quit fast carbs, so I am really excited about this recipe!! i can have a little bit of maple syrup, but not a bunch of sugar and flower. and the protein in the beans should lower the glycemic index. i will definitely try these out, thank you for sharing!!!

  374. Lucy says:

    UGGHHH these are SO GOOD. While they were baking I just sat with my food processor licking all the batter off. 😛

  375. Anna Christy says:

    OMG! These are amazing and gluten-free! I added 1/4 cup almonds (ground into flour), 1/2 cup unsweetened applesauce, reduced the agave to 1/4 cup and added 1 tbsp flax seed meal. These are better than my normal “Death by Chocolate” brownies! Thank you Katie! I can’t wait to try more of your recipes. I am going to make another batch for my parents this weekend. They have been following Dr. Thurman’s “Eat to Live” for about a year now and these will fit right in for them. My dad will be thrilled!

  376. Ashley says:

    I’ve always steered clear of the black bean brownies, but your recipe has me wanting to try it!

  377. brooke says:

    I made these yesterday… HUGE HIT!!!!! they were awesome!! People were so shocked once they found out that they were made with black beans!! 4 people asked me for the recipe already!

  378. Emily says:

    TRY THESE! Before my lactose intolerance, I would eat Nutella Fudge and the gooiest brownies together. This black bean brownie recipe is the perfect mixture of these two desserts! I sprinkled a little espresso powder/brown sugar/cocoa powder/chocolate chip mixture on top after I took them out, so delicious! I am adding espresso powder to the next batch before I bake them. So worth a try, I promise, you will not be sorry!

  379. Jenny says:

    These are great. Just wondering if you could add the sugar content in the nutrition facts? Do you know what it might be?

  380. Betsy says:

    These are absolutely amazing!!! Thank you soooo much! No one at my house knew the secret and I will definitely have to make a double batch next time :)

  381. vicki clark says:

    Hello, just wondering when you will release a book with all your best recipes in? Xx

    1. Unofficial CCK Helper says:

      She is publishing a book in December of this year. From what I heard, it is supposed to have a few old but also many new recipes as well :-)

  382. Sierra says:

    These were soo good! I’ve tried other black bean brownie recipes but none of them tasted near as good as these

  383. Sunila says:

    Did anyone else feel that 15-18 mins of baking time at 350 wasn’t enough or maybe I was too impatient to wait for them to cool down. I did wait 10 mins though! They’re yummy but just a but gooey

  384. Sumithra says:

    Hey Katie,

    Thanks a ton for your recipe. The brownie turned out just wonderful. Initially it did stick a little in the sides of the mouth leaving me thinking that it needed a little more baking time, but after a few hours, it was just perfect. And everyone was totally surprised when I told them its secret. Thank you once again!

  385. Harriet says:

    I was determined to make something healthy for my mum after she came out of a general anaesthetic, and I was just stuck on the idea of these brownies! I used rolled oats rather than quick, and just cut them up really fine, and kidney beans rather than black. I didn’t have a food processor or even a blender, so i just cut everything up really fine with a herb knife, and even tried putting the beans through a sieve (didn’t quite work… :I ) But the result was still great! my tin was slightly larger – 8″ by 10″, so my brownies were thinner, but still took much longer (almost double) the amount of time too cook, and were still very moist, but they were still fabulous! No one ever knew what was inside them… 😀

  386. My two (extremely fussy) boys LOVE these brownies. They genuinely love them more than regular brownies because they’re so soft and fudgey. We’ve been making them for a couple of years now and they’ve become legendary among our gluten-free friends. We’re not G-F, but we still love them :)
    So, I know this is one of your older recipes, but I just wanted to say…”Thank you Katie!”

  387. kinneret says:

    These are in the oven as I type, my 2 year old and I made them together and she kept stealing the beans…we both tasted the batter and it was yum. I could taste the beans, but I happen to really love beans so it doesn’t bother me. My daughter wanted to drink up the batter. The real taste test will be with my husband. I will not reveal the true nature of the brownies until after he is lickin his chops.

    1. kinneret says:

      The verdict is out! My husband ate 3 of them and loved them…said they were so good…and I didn’t reveal until we were going to bed and he had sung the praises of the brownies..that they were black bean brownies. He was shocked and disgusted at the idea, but could not go back on his words!! My problem with them is how to stop eating them…very hard to practice self control when one knows they are good for you.

  388. Sarah Burns says:

    Katie, I added almond butter. I did half coconut oil half almond butter. Amazing! Great recipe, so very quick and easy. Thanks!

    1. kinneret says:

      hey Sarah, can you post the measurements for your yummy alterations? I’m crazy for nut butters and would love to try it.

      1. Sarah Burns says:

        Hey there, yes I used about an 1/8 cup coconut oil and about an 1/8 cup almond butter. I do taste a hint of both. I’m also crazy about nut butters, so next time I’ll use the full 1/4 cup almond butter without the coconut oil. I love these brownies, they are really the best I’ve had! I’m just as crazy about beans as I am nut butters, so they are perfection to me. Thanks again for the awesome recipe!

  389. Rita says:

    Omg!! The only word for these black bean brownies are AWESOME!!!!!!

  390. Shannon says:

    After reading this recipe, I was surprised that the oil wasn’t replaced with applesauce for an even more healthful benefit. After making it with applesauce, I realized that it doesn’t work out so well. The brownies tasted fine, but they were just too gooey to eat like a brownie. I must be wrong with the chemistry; does the applesauce for oil substitute only work with flour?

  391. Abby says:

    i am going to be trying to make these in a bite-size treat mold so do you think the baking time would be affected and by how long should i bake them if you think so

  392. Danielle says:

    Hi Katie! I tried this recipe yesterday and the brownies really are soooo good! Moist and fudgy, and you can’t taste the beans at all. My husband just ate the last two, and he’s really picky :) Thank you!

  393. Christine Martin says:

    I am so intrigued with your website. It is
    Great and I enjoy your style and how you
    put your personality into your recipies. I
    Tried this black bean brownie and not only
    Did I love it but it passed my 18 year old that
    Was afraid they were healthy. He asked me
    If I made “good” brownies. I told him to try
    Them. He did and they passed. Thanks He just
    Said, “they were awesome”.

  394. Marilyn Munro says:

    Can you give me some options for replacing the stevia? I also don’t want to use regular sugar. I’m wondering about coconut sugar or more maple syrup. Or, what about brown rice syrup or barley malt?

    1. Unofficial CCK Helper says:

      Coconut sugar is fine.

  395. Sonya says:

    Well, we LOVE every recipe we have tried on your site- but for our GF family this may be a new favorite. They were amazing. Ours are very moist and a little crumbly, but I confess it may be because we didn’t let them cool for 10 minutes before cutting:)

  396. kay says:

    Wow and wow! Made these this afternoon and then again tonight!!! Absolutely delicious and fudgy and chocolatey and rich. Kids and hubby loved them even knowing the ingredients! I’m so glad I found your site. Everything I try has worked and is helping us in our transition to a more plant-based diet. Thank you thank you!

    1. kay says:

      Didn’t have a food processor either. Just used a hand blender and even with rolled oats – faultless!

  397. Cassie says:

    I’ve never been a huge fan of brownies but I absolutely love these!

  398. Danielle says:

    I’ve made them a few times and always use peanut butter instead of oil and they always taste great! This time we’re making them into brownie bites using our mini cupcake pan.

  399. Kaila says:

    Just threw these in the oven. I had to make a couple substitutions as I was low or out of a few things, so hopefully these turn out well!

    I only had two tbsps of coconut oil left, so I used peanut butter to make up the difference, used steel cut oats instead of the quick oats and honey instead of the maple syrup.

    Will check in latter after I have the picky boyfriend try them (and not tell him they are black bean brownies).

    1. Kaila says:

      I might try ground flaxseed next time instead of the oats, but these turned great and the picky boyfriend didn’t think they were all too bad either!

  400. michelle says:

    Hi There!

    I made these last night, I used some pb and some coconut oil I also added a few things, I don’t know why I can never follow a recipe, I added “flax eggs” 1/3 cup of ground flax seed and 2/3 cup of water, and a regular egg. I kept the 1/2 cup of oats. this made the batch much larger so I put it in my regular brownie pan which is a sort of deep little sheet pan. I also added an extra tablespoon of cocoa. I really need to write down what I did so I can make them again, I am bringing them to work today to see how ppl think they are… I think thay are good.

    thank you so much for what you do- I am a recovering sugaraholic, I am on a diet, these will make it easier to stick to it!

  401. Diane D. K. says:

    Thanks for this! They were yummy!

  402. Lesley says:

    I love black beans and I love brownies even more. Just stuck these in the oven and licked the bowl clean….. I can’t wait!!

  403. Ashleigh says:

    After doing a 31 day detox, this recipe was our first “treat”. They are so yummy that I could eat the whole pan 😉 Can’t wait to share them on my blog for other detoxes to enjoy. Keep up the great work!

  404. Hey. Just tried to make your BBBrownie Version with Peanut Butter. Worked out very well, although I used more like a 1/2 cup then the 1/4 cup the recipe called for. What can I say?……….. LOVE pb and chocolate, together. Thanks for coming up with a ‘good’ version and sharing. (I must admit, it sounded pretty gross at first, then I remembered making a bunch of desserts, years ago, with the red Adzuki bean, so was good with it, after that!) Keep up the experimentation!

  405. Just made these with my kids, and we LOVED them. I didn’t taste the beans at all. We did substitute the coconut/vegetable oil with canola oil and used the honey for the sweetening, and tasted just like regular brownies! Will definitely be making these again!

  406. Thanks for the recipe, Katie. Despite kidney bean affection that seemed pretty consistent, my toddler decided he wanted nothing to do with the pot I made several days ago. Needing something to take to a memorial day grill-out this evening, it hit me:
    Spicy Kidney Bean Brownies! I had made black bean fudge before, and figured I could modify a similar brownie recipe. Yours fit the bill, and here’s the modified ingredient list:
    1 1/2 cups kidney beans
    2 tbsp organic/fair trade dark cocoa powder
    1/4 cup regular oats
    1/4 cup coconut flour
    1/4 tsp sea salt
    1 tsp. cayenne powder
    1/3 cup honey
    2 tbsp stevia leaf powder (the green stuff)
    1/4 cup coconut oil
    2 tsp pure vanilla extract
    1/2 tsp baking powder
    1/2 cup chopped dark chocolate chunks
    1/2 cup pecans
    Also sprinkled large coconut flakes on the top before baking (for 20-22 minutes).
    I will post a photo @goodphyte.

  407. Erin Johnson says:

    I doubled the baking time. The batter was still jiggly in the middle at 18 minutes. Maybe because I used 1/2 cup of maple syrup. They taste very good! but they’re a little too gooey for me. I guess I prefer more cake-like brownies. My fault for not reading the description before skipping to the recipe!

    1. Just let them sit overnight and they will firm up :)

  408. Brenda Fuller says:

    OMG, these brownies rock! Thanks for sharing this recipe.

  409. Megan Jones says:

    I don’t bake, ever. It’s easier to just pick up a skinny cow candy bar to satisfy my sweet tooth BUT in effort to be healthier and to broaden my culinary horizons, I decided to make these AND they were amazing! Especially with toasted walnuts on top. Glad I tried your recipe!

  410. Lauren Alabarces says:

    These brownies are AMAZING. They came out looking just like the picture :) & they tasted INCREDIBLE 😉 I cant wait to try more recipes!

  411. Demi Taylor says:

    I add 2 handfuls of spinach in this recipe! The flavor is so mild you can’t even tell, and it’s extra healthy :)

  412. Emily says:

    I just made them and had such a hard time waiting 10 minutes before trying them. Super fudgy and yummy! Now I can’t wait to see if I can trick my family in to eating them 😉

  413. Vicki says:

    These are genuinely amazing! I was very sceptical and only tried them as I opened a can of black beans by mistake which I then needed to use. I’ve already ate one third, but I am going to try save some for tomorrow so I can give them to my friends and see their reactions when I tell them what they’re made from! Thanks for this recipe!

  414. Kathryn says:

    My boys and I just made these using fresh beans. I couldn’t keep out of the batter! When I finally did get them to the oven, I underbaked them just a touch, so of course they’re perfect! The black bean brownie recipes I’ve tried before only included 1/4 cup or less of beans, and were still just as butter and sugar laden. Not at all what I wanted. These stood up to the test and I am in love! :)

  415. Keith says:

    If you don’t have choc. chips, you can make some chocolate w/cocoa, butter (or butter-like spread for us vegans), sugar, and, um, milk & salt I think to make some chocolate to mix into these. Google it. =]

    1. Keith says:

      P.S. I’ve not done this, it just seems like a good quick fix if you haven’t any chocolate chips on hand.

  416. Steph says:

    I substituted maple syrup and stevia for 1/2 cup of organic brown sugar (since that was what I had on hand) and it still came out perfect! These were a hit with my family :) even my 5 year old brother loved them, but I didn’t tell him there were black bean brownies haha. I’m 19 and have been transitioning into a healthy eating lifestyle and can say that these do a fantastic job at satisfying my sweet tooth. Thanks Katie!

  417. I found your recipe from My Fitness Pal. I made these with my kids a few weeks ago with special dark chocolate chips, and they loved them! My other family members, not so much. However, I made them again using semi-sweet chocolate chips, and they were a big hit with everybody. I hope you don’t mind, but I shared my review for how good these were on my blog.

    I’m making these from now on instead of the store bought brownie mixes!

  418. Aly says:

    My best friend made these for me once. She also made up her own recipe, but with beets. I’m looking forward to these! I’m on a no sugar diet, and I love sweets, so this is going to be great!

  419. David says:

    After just making these for the third time, i have to say, they are amazing. One of those times i made for my family and they loved them. An entire pan didn’t last a day!

  420. kassi gooch says:

    I have tried these so many ways. With honey, with maple syrup, with dates, with protein powder. This is a great recipe! I just made a batch that i spread healthy nutella on top of. Delicious!

  421. Sydney says:

    These were AMAZING!!!! You would never know they were vegan and that they were made with black beans! SOOOOOO good! I will definitely be making these again!

  422. Parady says:

    Just tried these, didn’t have oats so omitted this. Also didn’t have black beans so used red kidney beans instead. I must say these tasted amazing so gooey and fudgey (I’m a non vegan btw) will defo order gf oats and add to recipe next time as they weren’t dense enough a little too goey, also going to omit the coconut oil next time and try cashew nut butter instead. I added hazelnuts and dates to this and they taste great, also used rice syrup instead of maple, and sweetener instead of stevia as stevia is expensive in England lol.

  423. Dia says:

    I had to comment on this post and rave on how much of a success this was! These brownies were THE BEST BROWNIES I HAVE EVER HAD! I am a total chocoholic and my friends and big non-vegan advocates, meaning they dont believe in my food choices and think its crazy. Anyways they liked them a lot and didnt know there was any bean in them either! I have a very cheap blender from Walmart, so I was concerned about the texture and the taste. I had success with my blender! The trick is to mash the beans as much as u can, then put them in the blender with a splash of almond milk. I used dry blackbeans that I had soaked and cooked. I had about 1 cup of beans, when I put it in theblender I put enough milk til it was halfway of the beans. Then I mixed that really well until mushy and no whole beans were left. Then I added a handful of chocolate chips to the beans and blended that up a bit. I think this helped the chips and beans combine so there was no actual bean flavor. You cant even tell there are beans in the mix, they dont look like katies pic but I could see some specks from the oats. And I also added some choc chips on top while cooking to get those melted. Highly recommend these! They were amazing! My 5 year old daughter did them w me and she knew there was beans in it but didnt taste bean flavor at all. As long as it goes over well with her, I know I have a good recipe!

  424. Diana says:

    These are absolutely delicious! I used honey, and it tasted great! It’s delicious with frozen Greek yogurt.

  425. Jaye Michaels says:

    HI all!
    I am currently baking a batch of these brownies- they sound great! but, due to my pantry items, I made quite a few substitutions and I hope that they turn out. Here goes the list of all the subs!
    1. I had only a little bit of oil, so I used applesauce to make up the difference
    2. i used half oats and half flaxmeal
    3. I added a single serve packet of instant coffee to boost chocolate flavor
    4. I only had half the agave, so I used honey for the other half

    I have my fingers crossed and will let you know how they turn out (in the next half hour or less!)

    1. Jaye Michaels says:

      ok, so here is how they turned out!

      They taste GREAT!
      They look really yummy (i forgot to process the oats, so there are oat chunks, but that’s OK)
      The consistency is really soft- which i will equal to the use of flaxmeal rather than all oats. I like soft brownies anyway.
      The best part? The fiance didn’t suspect any health food conspiracy!

  426. booke_belle says:

    Hi CCK!

    I tried these and loved them. Even my skeptical boyfriend likes them.

    I was wondering, would using traditional oats instead of quick oats be okay, or would it negatively affect the texture?


    1. Unofficial CCK Helper says:

      You can always experiment and see!

  427. Amber says:

    I found this recipe and wanted to adapt it to accommodate my mom’s tragic allergy to chocolate. Considering these are egg free, dairy free, nut free, gluten/wheat free and vegan already, it’s pretty crazy to make them chocolate free too! But I did just that by melting carob chips in the microwave with half the coconut oil called for. Then I added the additional chocolate chips later and they were great! And of course they are high in protein, low(er) in carbs, and low(er) in sugar. Of course my sister can’t eat them because she’s allergic to legumes…but I guess you can’t have it all!

  428. Sanna says:

    Hey Katie,
    I made these brownies. um. whatever they are. First off the calorie count was HIGH like 180 calories (which included a 1/4 tsp butter to grease 8 x 8 pan) for 1 out of 12 small sliced brownies. I followed the recipe exactly, except I only had steel cut oats on hand (try to have GF quick oats). I might adjust a few ingredients, like swap coconut oil for butter, and maple syrup to coconut sugar. That would bring it down to 170 calories or so per brownie. After serving up an innocent, attractive saucer with two brownies, and a tall glass almond milk for my younger brother, 20 yr old food critic, (who generally finds something to complain about even thought he’s not cooking a dang thing) said:

    “What is this made of? (While chewing, he looks suspiciously at the can of beans on the counter). I’m assuming beans.”

    “I don’t think Jesus intended the bean to be used for that purpose.”

    “I’m just amazed they taste like brownies,” he laughed.

    “This is crazy, San.”

    “My body’s like ‘what are you feeding me??”

    I’m kind of a skeptic and I’m OCD about getting things just right. They were surprisingly sweet, but I would add a bit more sugar for a more authentic taste. The texture is smooth, almost rubbery. I prefer a harder texture, a chewier brownie, but I’ll admit it DOES, all in all, taste like a real brownie. I imagine the maple syrup had something to do with the smooth texture. The steel oats weren’t really a problem and made it taste like it had tiny crushed nuts sparcely spread throughout it. With all my critique I still devoured 4 hot brownies in one go, and I want more.. They are amazing when they’re hot from the oven. For whoever complained about them crumbling – each one to his own, but I cut carefully (whilst the brownie had barely cooled) and the brownie popped up as a perfect square. Handle it carefully and it will not crumble. These brownies are great for someone like myself and my mom who are sensitive to gluten. You’re right, I had a time trying to make this with a blender. Food processor would be waaay easier. I would definitely make these brownies again, even if not for the gluten free aspect, at least to “wow” unsuspecting people, just like with the avocado chocolate pudding recipe. You’re a cute girl, and this is a cute, organized, well managed website. I see that you promptly respond to quite a lot of posts, and that is admirable in itself. Since I like writing, you’ve possibly inspired me to try starting my own blog to support myself if I travel abroad.

    I was impressed by the results, actually
    will have to try some of your other recipes.
    Sanna ^_^

    4.3/5 rating

  429. Tayla says:

    I have always been looking at your website and at the brilliant creations, yet this was the first actual recipe I tried. It was absolutely spectacular! I literally could not stop licking the bowl and I was delighted to find the baked goods were just as delicious… I followed it exactly and used all the chocolate chips – saved some aside to sprinkle on top. They taste even better than real brownies and I can’t wait to show my family. Thank you!

  430. Samantha G says:

    I just made these. I used honey and only used 1/4 cup because I know sometimes honey can be overpowering and it was perfect. I also did half semisweet chocolate and half dark chocolate to reduce the amount of sat. Fat from the chocolate. It was rich and yummy!! Great recipe!

  431. Anne-Marie says:

    Hi! Just HAD to let you know how much we loved these brownies! I made them last night and served them with strawberries and homemade whipped cream for a special dessert. The kids loved them and noone could believe that they are made with black beans. I will definitely make them again- and can’t wait to try some of your other recipes! Thanks

  432. Farah says:

    I just made these and they are absolutely delicious. My brother loved them even after I told him that there were black beans in it! Katie never fails to impress :)

  433. Kelly Vuong says:

    Hi Katie!!

    This recipe is to die for, thanks so much! I did make a few adjustments just to try and cut calories, they turned out AMAZING so I can only imagine what your originals must be like. Honestly, best thing I have ever baked!

    I cut oat bran in half/- 1/4 cup
    Chocolate chips : used carob chips instead- 1/4 cup
    Cocoa: total 3 tbsp to make up for lost chips!
    Sugar: omitted honey and granulated- 1/3 cup of Splenda

    The batter was REALLY thick so I added a few table spoons of almond milk just so I could scrape it out if my blender. Baked for 16 minutes…… 3 of us ate the whole pan. I sprinkled a few slivered almonds on. Top since we skimped on a bit of the chocolate!

    Thanks agian!!

  434. Kelly Vuong says:

    ^^^sorry also used oat bran instead of quick oats: more fibre! (Dukan dieters will know all about this)

  435. Adele Wilson says:

    I love these brownies. I used old fashioned oats instead of the quick oats to decrease the glycemic load and mixed the recipe up in my stand mixer. They turned out great. Even my husband loved them. Thanks for sharing this fabulous recipe.

  436. Zoha says:

    I can’t thank you enough for sharing your healthy desserts. My youngest one have dairy, egg and nut allergies. But God bless you he can enjoy allergy free but delicious brownies and cookies. My allergy free kids are happier too since I am making their fav. Desserts more often and am encouraging them to eat more, a far cry from our dessert free past. So Thank you again! Black bean brownies Rock in our home!

  437. Sue says:

    Just to let you know I tried this with rolled oats, I just put them in the food processor first and cut them up a bit until they resembled quick oats. Worked a treat :-)

    ps. my omni friends loved them even though I fell asleep on the couch and cooked them a bit long (it was a stressful day…)

  438. Lauren says:

    Katie do the black beans need to be cooked?

  439. Nikki says:

    Quick question, baked for 18 minutes and they were no where near done, did I do something wrong?

    1. Unofficial CCK Helper says:

      Put in fridge overnight.

  440. Claire Chenault says:

    My brownies turned out delicious! The only problem was that they seemed to refuse to bake! I put them in a 350 degree oven for 25 minutes and it was basically just warm batter :(

    1. Claire Chenault says:

      Okay to anyone who had the same problem as me: after your brownies cool (especially if you used cocnut oil), put them in the fridge for a couple hours before eating them. The consistency is much more firm and easier to cut :) it made the unique flavors stand out better too! Suddenly I could taste the beans and the oats, and I loved the complexity of the flavor instead of it just being mind-numbingly sweet. Kudos on this recipe, Katie!

  441. vicky says:

    THESE ARE AMAZINGGGGGG. I don’t miss fullfat brownies AT ALL!!!

  442. Vonnie says:

    This is such a good recipe, but it’s just my nature to want to tweak things. I have been trying to eliminate the oatmeal to make it grain-free. So far I have tried coconut flour, which made it too dry and crumbly, and almond meal, which caused it never to set up even though I put it back in the oven three times! it was almost like a ganache! No matter what, it always tasted delicious and got eaten. What I might try next time is 1/2-1/2 coconut flour and almond meal to see if they cancel each other out. We’ll see!

    I especially love this recipe because I have a child with autism who is extremely picky with food, but he loves these! No way would he eat beans any other way! It’s great to get some at least marginally healthy food in him instead of the packaged garbage.


  443. Shannon says:

    These are wonderful!!

  444. Laura says:

    These brownies are delicious!!! If you are trying to decide whether or not to make them-do it! I’m 15, and this recipe is one of my favorites. I even made it for my family without telling them what was in them, and they all thought they were incredible! I substituted the oil for applesauce and they are so fudgey and chocolaty- just YUM

  445. Ashley says:

    I recently decided to try out a vegan diet, but I have a HUGE sweet tooth for chocolate. I decided to give these a try, and they just came out of the oven half an hour ago. I just ate my first one and, well….the pan might be gone tonight. They are AWESOME! Sweet, healthy (chocolatey) treats like these will definitely make my vegan transition easier…

    I used my Ninja blender because I don’t have a food processor, and I felt that it did a really good job at making it a creamy texture. The last recipe from here I tried (the chocolate chip cookie dip), it didn’t do such a great job with. The brownie ingredients, it was fine! So so good….

    ….off to get my second serving…*ducks head in shame*

  446. Jessica says:

    I am in awe with how delicious these are! My kids love them.. And no, I will never tell them the ingredients!! They are rich and chocolatey..I added some ochocolate chips on top and I think that made them extra yummy! Thank you so much for this recipe! I cannot wait to try the blonde brownies next!!!

  447. beth says:

    These are a great tasting brownie! I have a lot friends with different types of food issues and these were perfect to suit everyone’s needs at a party I am giving. Thanks for the post. They are easy and yummy!

  448. Nicole says:

    These brownies are delicious! I have made them several times and always leave out the Stevia and add the extra maple syrup. I like to top them with fresh raspberries in a cute pile in the middle of the dish (mmmmm, chocolate and raspberries). I find the brownies always taste better the next day. These are definitely on the fudgier side as far as brownies go (which I prefer). I have brought them to work a few times and always they are gone within an hour or two. This is by far my favorite black bean recipe!! Thanks Katie!!

  449. Christina says:

    I tried it with the peanut butter rather than the coconut oil, I subbed directly 1/4 cup of peanut butter for 1/4 cup of coconut oil… As I calculated it, it came out a slightly bit lower in calories and a slightly bit higher in protein .. there are no words.. its fudgy deliciousness!

  450. Taryn says:

    I’m making these tomorrow! I don’t have any beans, but I happen to have a can of organic pumpkin… I’m going to try subbing the two out for each other and see how it goes, this is a total experiment hahah :)

  451. Ariane says:

    Those brownies are simply amazing! I usually don’t like this sort of dessert because I used to think it’s too dry, but these are totally good. Must try it!

  452. geri says:

    The brownies were still mush so I rolled them into balls and froze them they tasted great and im definitely going to make them again

    1. Leslie says:

      If you refrigerate overnight they firm up too!

  453. Carlina says:

    I just made these brownies using your recipe and it was THE BEST BROWNIES IN THE WORLD. They taste AMAZING!! Thank you so much for this. You can see the picture of mine on my instagram. My username is CarlinaYamel.

    Again, Thank you a lot for this recipe. The best one out there.

  454. Allie says:

    I just made these brownies and they are amazing! I do have one question regarding the texture because my batch of brownies fell apart when taking them out of the pan. I did not have a food processor but I improvised by grinding the quick oats in my coffee grinder. It turned the oats into a fine powder (oat flour I suppose). I used a fork to mash the beans into a thick paste and after mixing in all the ingredients the batter looked like any other brownie batter I’ve made in the past. Did your brownies hold their shape?

    1. Leslie says:

      It says directly in the recipe that you need to use a food processor. I think you know what you did wrong without having to ask. To answer your question, the brownies are fine when made as directed.

      1. Allie says:

        You’re totally right about needing a food processor. I’m sure the tiny skins from the smashed beans would be undetectable if I had used a food processor. I will admit that the brownies I made held together nicely once I let them cool completly in the fridge. I was just so excited to try them! I will definitely be investing in a food processor ASAP so I can make another batch of these very unique and delicious brownies!

  455. Elizabeth Patti says:

    I made these yesterday, using honey. My husband saw the plate in the fridge and asked what they were, I just said ‘brownies’. Needless to say he tried them and loved them. Then I showed him the recipe; he was in disbelief. They are super moist and fudgey. Though I am curious, how are they healthy? Comparing them to a ‘normal’ brownie – the counts are almost the same except these have protein in them.

  456. Kristina says:

    I first got hooked onto black bean brownies after buying one from a bakery. After finding out the secret ingredient, I tried an online recipe to recreate the yummy experience. Dry and too beany. Yuck. It’s taken me two years to try another recipe–this one. Success!! Fudgy, moist, delicious! They are best after having cooled–if you can wait that long. Will be making these again; thank you!

  457. Nehal says:

    hey katie ! i just LOOOOve your blog..even though i’m no vegan ^_^ but i’m trying to be healthy and lose weight..your site is the perfect place to find easy ,delicious and healthy desserts 😉 and i love that u always give substitutions and nutrition facts ..

    so i want to make the black beans brownie..can i use chickpeas instead..coz its what i have at the moment ?!

    Thanx dear 😀

  458. mireya says:

    Omg just made them i think im un Love! Also made the key lime avocado pie. Wow to both recipes i was skeptical but i loved them

  459. Riley Robb says:

    These brownies are excellent! So moist and sweet, I will definitely be making these again :) Thanks for the recipe

  460. Tanya says:

    Has anyone substituded the oil for applesauce yet? I try not to use oil and was curious if you could use applesauce or mash up a ripe banana. Granted there isnt much oil in this recipe, but I was curious.

  461. mireya says:

    just had brownies for breakfast, I think I finally have my life figured out! jeje best idea ever!!! I usually have a piece of bread with some beans spread on them plus veggies on top as breakfast, but c”mon! I mean, brownies for breakfast??? life can’t get any better than this :) loved them

    1. Tara says:

      LOL, I’ve totally done the same.

  462. Jamie says:


    I have been following your blog since 2010, and I have loved EVERY recipe I have tried. One of my all-time favorites is the “secret ingredient” cookie dough dip. I actually found THIS recipe (the black bean brownie one) when I was scrolling through Pinterest the other day, and I decided to make them for a gathering I went to last night. I made two batches, and just like your friend, I just brought them in and set them on the table. I didn’t tell anyone they were healthy or that they had any “secret” ingredients. Other deserts that were on the table that night: an apple pie, two blueberry pies, and a pound cake (the pound cake baked by a lady who NEVER goes home with leftovers when she makes it…it’s THAT good). By the end of the night, BOTH pans of the brownies were empty, and I had 10 requests for the recipe! All three pies, AND the pound cake had barely been touched. No joke! These were completely AMAZING. Even my SUPER picky 12 year old niece (who only eats chicken fingers and pop tarts) ate 4!! NO ONE knew what they were made of, or even guessed it! Thank you SO much for this recipe. It’s become a new go-to, and I will be making it for every gathering where food is necessary from now on!

  463. Melanie says:

    Every time I make brownies, they taste bitter. This recipe once as well as other brownie recipes I’ve tried . Any ideas why? Is there a specific type of cocoa you use? Someone suggested it might be because the type of cocoa I’m using is stronger and I should use less. For modifications, I tend to substitute applesauce or avocado for the fat and stevia instead of sugar.

    1. anonymous says:

      You need to make the recipes as written. Otherwise the creators of the recipes, whether it’s Katie or someone else, can’t be responsible for the outcome because it’s no longer their recipe you’ve made but your own.

  464. Maura says:

    These are just the best!!! So so good! My kids and husband love them!

    I used old fashioned oat and it worked out fine.

  465. Tara says:

    Simply the best black bean brownie recipe available. Katie hit it out of the park with this one. I have tried many a black bean brownie recipe, but none compares to this one. When I made this recipe for the second time last night, I didn’t have chocolate chips on hand. I did have a four-ounce bar of Ghirardelli 70% dark chocolate, so I just crushed it up and threw it in. Delicious.

  466. Heather says:

    I finally got around to trying these tonight and they were amazing! I think I like them better than your pumpkin brownies and that says a lot. I successfully substituted 3/8 cup white rice flour for the oats. I did increase the cooking time considerably- not sure if this was due to my substitution or because I have to bake things in a roaster oven since our oven is broken. After about an hour they still didn’t test done, but they weren’t black or crisp around the edge either, so I’m not sure if my roaster oven was heating consistently. Either way, When they appeared uniformly dry/puffed on the top and we got tired of waiting we pulled them out and figured they’d firm up while sitting. They sure did and they were awesome!

  467. Nikki C. says:

    Although my daughter turned her nose up at these, they satisfied my craving for something sweet. However, if you are a weight watcher, they are not 3 points on the new PointsPlus system, they are 5 points each for 9 servings or 4 points for 12.

  468. Sammy says:

    omg. thankyou. gooey, RICH, fudgy amazingness. i added extra oats (just normal ones, had no quick oats) and cocoa and wow. i have had three and not even sorry! so strongly recommend, more than my other brownie recipes. as a recently declared vegan, thankyou for making this the easiest, best, most delicious transition! my friends are getting a tad annoyed with all of the pics of the brownies that i’m sending them ahhah but who cares, this might be the best brownie i have ever eaten. THANKYOU KATIE btw i am so obsessed with your website, i told one of my friends about it and she told her friends and now they are all obsessed too! chocolatecoveredkatie is seriously one of the best finds.. thank you pinterest

  469. Makayla :) says:

    I LOVE these brownies! They are my fav. And the best!! Great one Katie!
    They also work w/ white beans if your out of black :)

  470. Robyn says:

    I made these yesterday and added 200g sweet, melted dark chocolate to the wet mixture. Oh my god, they are divine. Making another batch on Thursday to take to work!

  471. Anna says:

    Amazing recipe, best black bean brownies I’ve ever made. I actually made mini muffins instead they turned out great! Will do again, your taste testers will have no idea their made with black beans. Thanks Katie

  472. Jennette says:

    I’m pretty sure you’re my most favourite person on the planet right now. (Don’t tell my husband or kids)

  473. Heather E says:

    What would happen if I added an egg?

    1. Russell says:

      Why would you want to add an egg? If you are looking for moisture and/or fat, the ingredient list as is provides plenty of that.

  474. Mich says:

    I tried peanut butter instead of oil. It was great! But I had to add a little extra liquid to get it all to puree, and then cook it a little longer to cook off the extra liquid. But definitely delicious. I thought they were great to start out with, but I was curious about adding peanut butter so I had to try it.

  475. Bonnie says:

    Love these brownies! I sub half of the oats for chia seeds and it works great!

  476. Patricia Kolbe says:

    I was all ready to make these when I realized, to my dismay, that I was out of black beans. Used cannellini beans instead and they turned out soooo yummy!!

  477. Tayla says:

    I made these a while ago and they were absolutely delicious!! I just have a question – what brand chocolate chips do you use? I am looking to see which are the best (taste and health wise)?

    Thanks!! :)

  478. Christine says:

    OMG! Made these tonight. Don’t think we will ever make brownies any other way. Even th e kids who were telling me how gross they would be with beans, absolutely love them.

    Can you tell me approximately how many calories would be in one serving?

    1. Unofficial CCK Helper says:

      It’s listed right there in the post.

  479. Corrine says:

    Sweet success! I, too, had seen countless black bean brownie recipes, most with mediocre reviews. Made these today and was I ever pleasantly surprised. Too easy for words and quick to assemble and bake. These were oh so yummy, dense and chocolately-rich. Even hubby, who is at the opposite spectrum of health food conscious , said they were good. Love that they are flourless and have such healthy ingredients. Most definitely a repeater. I will make this again VERY soon. Thanks so much for sharing this incredible recipe.

  480. Char Billings says:


  481. I was looking for a snack and found some Black beans in the freezer and was like….hmmm what could these make. So I googled and found your blog and whipped some up, and 20 min later some of the best brownies I have ever had! These are soooo good! Thanks!

  482. Lily says:

    Made these yesterday and they were very good! Thank you for the recipe! I’m all about dark chocolate, so I tweaked it a bit:
    I used 100g of a good 70% cocoa chocolate instead of the semi-sweet chips.
    I reduced the maple syrup from 1/3 cup to 1/4 cup.
    I omitted the stevia/sugar.
    Because dark chocolate has a higher fat content, I reduced oil from 1/4 cup to 1/5 cup.
    I added 2 tbsp almond milk because I reduced other liquids.
    The result: super rich chocolatey goodness.

  483. Naomi says:

    So I just made these. I used 1/2 cup of maple syrup and a blender. They are fantastic. Mine had a bit of texture but I like that (almost like there was coconut it it) probably due to the blender. I served them up warm with coconut bliss naked coconut “ice cream”. Sooo good. They are super fudgey. I too was a skeptic of the black bean brownie. I will definitely be printing out this recipe and using it in the future.

  484. meg says:

    I only have a mini food processor. Do you think it would be as effective to process the beans & remove them, then process the dry ingredients & mix it all in a bowl? Or will that compromise the taste/texture like you said doing it in a blender would?


    1. Russell says:

      How “mini” is this food processor? Sounds like, based on your description, that it is barely big enough to hold just a can of beans.

    2. Unofficial CCK Helper says:

      You can always try. But know that if the results aren’t too great, it’s probably unfortunately due to the food processor being not strong enough.

  485. Kerstin Decker says:

    Katie, these brownies look so good, that I am making them for me today. so I have them for me after my surgery tomorrow, 10.13.14. So when I think, I am hurting, a good brownie comes into my mouth. Thank you, thank you . I needed something to spoil me!!!!!!!!!!!

  486. Robyn says:

    Love the print option! Any way to choose a size? I like to laminate my faves as 4×6 recipe cards. 😉 Oh, and I used to make black bean brownies using a mix and subbing black beans for the oil and such. Now I’m gluten-free, so this is PERFECT. Thanks so much. :)

    1. It looks like there’s an option for “paper size” on the print option once you go to print, but I’m not sure about 4×6. You could always go to and email them the suggestion!

      1. Robyn says:

        Great, thanks! :) Love the black bean fudge balls, too. I keep making them for my mom who doesn’t feel like cooking much any more (she’ll be 79 next month). For her they’re a treat, and for me it’s a little peace of mind knowing she’s actually getting a little extra protein in her diet. I’ll be making her some brownies soon, too!

      2. Robyn says:

        Okay, I’ve done a little math… for anyone else who might like to print as a recipe card, printing at 70% results in a 4×5.5. Close enough for me! :)

  487. rose says:

    Adding some chocolate protein powder would increase the protein content even more!

  488. Meagan says:

    I hate to come on here and be negative, but the one time I made black Bean brownies they tasted like vomit! And the texture was almost more revolting than the flavor. Am I doing something wrong? I followed the recipe, and am quite good at baking, so I’m quite surprised that something this disgustingcameout of my kitchen. This one looks the same as the one I tried. Should I even bother? How is it really?

    1. Jessie says:

      Should you even bother? If you aren’t going to bother to read the 100s of positive reviews from people ahead of you, it seems you have already made up your mind. Why bother to ask for recommendations when you aren’t going to read the recommendations already left?

  489. Linda says:

    Thanks so much for the NEW print option! GREAT :)

  490. Love the new print option! Thanks!

  491. Chris says:

    Making them right now!

  492. Ariel says:

    Anything I’ve ever made from your website has turned out to be phenomenal! I just popped these into the oven. Can’t wait to try them out once they’re done. I’ll post an update on how they turn out! :)

    1. Ariel says:

      I just realized that I never updated after I made these. I have made them several times and they have been a HUGE hit with anyone and everyone I’ve shared them with (vegan and non-vegan friends alike). I bake them for a little less time (I like them ooey-gooey, and add another Tbsp of cocoa). They are a 10/10! Love this recipe! :)

  493. Louise Gagne says:

    Hi Katie:
    I made these this afternoon and OMG are they good. I used maple syrup and coconut oil, along with ground oatmeal. What a great recipe. Thank you so much. I also printed out the Blondies recipes to try later. Thank you again. :-)

  494. Amanda says:

    These were great, but I do have a question on the best way to store them. I let them cool uncovered overnight, but when I placed a lid on them the following day, there was moisture on top of them. Even invidually wrapping them created the same sort of moisture. Any ideas?

    1. Russell says:

      Try putting them in the refrigerator. I’ve put them into the refrigerator uncovered overnight, which seems to help them “set up” a little better. Then, if I want a warm brownie, I simply nuke it for 15-20 seconds. I’m sure you should have no problem getting them wrapped and somewhat alleviating the moisture issue.

    2. Unofficial CCK Helper says:

      Store in fridge.

  495. Lindsay says:

    Fantastic!! I followed the recipe exactly. Took a little longer than suggested to be done, but otherwise did everything the same. I can’t wait to bring these to a party!! Thank you for sharing:)

  496. Michelle says:

    These were a HIT!!! Although they turned out very flat they were DELISH!! Best brownies I’ve ever had in my life! 18 years is not much but still!

  497. sherri says:

    Hi Katie
    What did you change on these?

    I just noticed you now have a Facebook Page – will definitely ‘like’ you…what’s not to like:)
    Have a great day:)

  498. sherri says:

    Hi Katie…
    sorry….one more question does the 115 calorie/brownie for one that has been cut into 9 or 12 pieces?
    Thanks a bunch!

  499. Russell says:

    I have made these several times. Every time I make them and have someone new try them, I keep the primary ingredient a secret until after they have tasted (and raved over) them. I enjoy the look of total shock on their faces when they find out they are made with black beans. I always make a double batch, too; in a 9″ square cake pan they make for some nice thick brownies.

    My biggest issue has been with cutting them, though; even with cooking them the requisite time (and, sometimes backing them for up to 20-25 minutes due to how loose they look/feel when I pull them out) and letting them cool for 10-15 minutes, they still want to completely come apart on me. I’m starting to wonder if I’m not letting the beans drain adequately enough or if the honey (what I prefer to use in this recipe for the sweetener) simply adds too much extra water.

    Or, maybe I am making a mistake by putting a double batch in a 9″ square pan for the aforementioned thickness when I should be looking at using a 12″ square pan or even a 9″ x 13″ pan instead. Thoughts?

    1. Russell says:

      And, before you ask … yes, I am using a food processor for this. I tried using my Vitamix once and the texture was “off”. I also have a Ninja and I think the texture turns out a bit better when I use that instead.

    2. Unofficial CCK Helper says:

      Take the pan out and let them sit overnight in the fridge. They will firm up nicely! Although, yeah, doubling the recipe should possibly be in a bigger pan or cooked longer on a lower heat.

  500. Carolyn Kelly says:

    I have made the Black Bean brownies and they are awesome! I have taken them to my workout group and everyone raved about them.

    I love the fact they are good for you and curbs the sweet tooth in a good way.

    Many thanks Katie!

    Carolyn Kelly