Black Bean Brownies – the ultra fudgy and decadent chocolate treat.
Edit: Thank you to everyone who has been asking…
After more than a year in the works, my NEW cookbook is finally available!
Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points.
Above – Watch how to make black bean brownies.
I know what you’re thinking.
“Why would I want to eat a healthy brownie when I could be eating a deep, dark, rich, fudgy, and chocolatey brownie instead?”
But what if the deep, dark, rich, chocolate brownie is the healthy brownie?
No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three different groups of people used to “normal” desserts.
For the ultimate test, my roommate brought two pans of the vegan black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy.
She came home with no brownies left… but with five requests for the healthy black bean brownie recipe!
You May Also Like: Vegan Chocolate Chip Cookies
Easy Black Bean Brownies
I know some of you have been disappointed by mediocre bean-based brownies you’ve tried in the past, which is why it’s taken me so long to come up with my own recipe:
I’ve tried some awful black bean brownie recipes in the past, too.
For example?
Don’t think you’ll get brownies by adding cocoa powder to my Chickpea Cookie Dough Dip and baking it.
Trust me. You’ll get cardboard.
I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition.
And these really do!
Also, huge thanks to everyone who’s been sharing these on Instagram!
If you try the brownies, be sure to rate the recipe here, or tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!
Black Bean Brownies
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp salt
- 1/3 cup pure maple syrup, honey, or agave (75g)
- pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
- optional: more chips, for presentation
Instructions
- Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!View Black Bean Brownies Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
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(No crazy ingredients!)
Maryea @ Happy Healthy Mama says
I have tried (and liked) black bean brownies, but not without flour. I’ll bet these are super moist and fudge-y. I’ll definitely give these a try! 🙂
Rachel says
Can’t wait to try these! I never tried a black bean brownie because it just never seemed appealing but these look really good!
carol siesco says
Top with a dollop of cool whip. Yummy.p
Bailey @ Onederland or Bust! says
OMG! I must try these!
Jennifer says
You just made my day. I’ve always wanted to try black bean brownies but I’ve always been a little suspicious of the recipies that I see. I know, though, that I can always trust Katie!!!
Katie @ Peace Love & Oats says
I haven’t tried them yet but you may have convinced me with your confidence in these!
Tammy says
Make these often! I add walnuts. Prefer to warm them up a bit in the microwave! Yum!
Sarah says
Hi Katie,
You don’t know me but I work with Emily, and I was actually one of the ones who asked her for the recipe when she brought in the brownies! She came in today and told us you’d posted the recipe on this link and that there was a secret to the brownies, so of course I had to come here right away and see what the secret was.
I think I fell off my chair when I read what’s in them! Having already tried them I know they are good but reading through the ingredients, I still can’t believe there were beans in there! I’ve never tried beans in brownies and have no idea how you’d come up with such a thing, but they really are good and now knowing the secret I am going to have to make them tonight and see if I can tell now that I know they are in there.
Sorry for the long comment, and thanks for the brownies!
jeanne says
you should try the blondies…with garbanzo beans!
Dot says
Does anyone have the recipe for blondes with garbanzo beans
Julie Dove says
https://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
Allison says
The taste was perfect, but even cooking longer, and allowing to sit for a good while, these never firmed up. Didn’t want cold brownies, so I didn’t do the fridge, so we just ate with spoons.
Leela Obilichetti says
So mine after 19 minutes I couldn’t tell if they were “done”? The instructions don’t say anything about how to tell if they are done. Any suggestions?
I let them cool but they are very soft.
Dawn says
I’m a little confused about the points. It says a brownie is three points, but the recipe says makes 9 to 12 brownies.
Stephanie Lennon says
this was my question too!
Mary Moran says
Hi Katie,
I’m finding that my mixture is a lot drier than yours in the video and I’m having to add more of the liquid ingredients.
Ameena says
Mine comes out dryer but in the end it does work out. Just do what it tells you to do in the instructions and you’ll be pleasantly surprised. I also found that they do firm up the longer they sit out of the oven so you don’t have to go the maximum amount of time I’ve made these for several years now
Zelda says
Is the nutrition for 9 or 12 brownies?
Diana says
OoO I know this answer because I calculated them too. Its 12.
Lynn says
I guess it would depend on what your definition is of a ‘real brownie’; to me, THESE are real.
Abigail @ They're Not Our Goats says
But just think, these calories were nutritive! Better to have more calories from good foods than less calories from foods that don’t nourish your body. 🙂
Jill says
Absolutely agree!
Krystal says
I think it’s really not about the calories. It’s about the quality ingredients that you’re putting into your body. Instead of sugar and flour, you’re getting beans and coconut oil and honey. making more calories but it’s much better for you.
Katherine D Emerson says
….and a serving of good protein to boot!!
john foley says
Honey IS sugar.
Lee says
Ha, ha, Tim and John, are you related?
Dr. Janie L, ND says
Honey contains several forms of natural sugars. It is not the same as refined white sugar (sucralose). Honey is low glycemic and contains other nutritive components such as enzymes and pollens with intrinsic health benefits.
Annette says
Hi John,
Yes honey is sugar BUT it metabolizes differently and has health benefits, so all is good in moderation 😉. Refined sugar depleted your body of trace minerals. You could experiment and try a little true stevia and a little less honey. That’s what I am going to do. Have fun baking everyone.🌸
Lydia says
These are so yummy! Does anyone know how many calories per serving? Will definitely be making again!
CCK Media Team says
Hi! Nutrition facts are linked under the recipe/instructions in the post 🙂
Kim says
I think you mean sucrose. Sucralose is Splenda. Honey is the best! I’ve switched to unrefined local honey and my allergies are so much better! Can’t wait to try this recipe.
Christie says
Hi!
The brownies are delicious!
Do you happen to have a weight in grams for each serving?
chrissy says
ditto this question. do you have a gram measurement for the nutrition info?
Diane says
Neither. It’s for 16. I added it up in MFP and the only way it works out to 115 per brownie is if you divide by 16.
Sarah says
Based on the way I made them, it’s 148 per 1/12.
Lisa C. says
I’ve never wanted to try black bean brownies before (although I love your blondies). But you convinced me. Making these today! Oh yes I am!
Lauren says
OMG these look perfect! I can’t wait to make them! I’m so glad that you had lots of people try them – even people who eat “normal” desserts. 🙂 The key is always to have non-vegans try them, without disclosing that they are vegan, and see what the verdict is.
So excited!
Lauren
http://www.brooklynnatural.blogspot.com
Laura M says
I’ve never heard of black bean brownies! I’ve always wanted to try your blondies made with chickpeas too, but I don’t have a food processor. I think it’s about time I made a new investment (or put it on my birthday wish list!)
Amber says
def invest in one! I kept putting it off but finally broke down a year ago and I use it all the time. Not just for Katie’s recipes but my other favorite thing is to shred/slice veggies that I don’t use quick enough and are going to go in the trash, and stick them in the freezer! And Katie’s recipes are so easy it takes longer to wash the processor than to dump everything in and blend it!
Laura M says
Alright! I think that’s the kick I need!
Lanakila says
I have this food processor and the only complaint I have is that it is really loud when it runs. Beats trying to use a blender though!
Nay says
I do not have a foodprocessor either… I just made them and used a hand mixer
These blondies are soooo good!! I still can’t believe how healthy they are.. I used
Quick oats and they taste like oatmeal toll house bars! Thanks for sharing the recipe
Amanda says
First of all, Happy Birthday! I hope you have a great day.
Second, I’ve never tried a “bean” brownie in general, but I would love to make one. I already like black beans, so the idea really isn’t the scary. Except, I don’t have a food processor. Good news, I can get one free! Which would be great, except I don’t know if their big enough for your recipes (my soul purpose for getting one). I’ve actually wanted to ask you about the size for awhile, but it seemed odd to question on a recipe without any mention of food processor. I have the option of either a 3 or 4 cup one (both Cuisinart), so are those big enough (or too big)? Or is one better than the other or should I wait until I can get something bigger?
Either way as soon as I get one, your chocolate chip cookie dough dip is first on my list to make, then probably your nutella than this….. I’m already dreaming of how these will taste.
(….and chocolate chips should never be optional)
Chocolate-Covered Katie says
I think mine is like a 10 cup, and I’d highly recommend getting something that big unless you want to make things in multiple batches.
Amanda says
Thanks. I’ll definitely just wait until I can get a larger one then.
Serena says
Hey! I know this is a super late comment but I have a really mini food processor and I love it because I only make stuff for me (and whoever happens to be around at the time lol) so I don’t need to make giant batches =)
Briana says
Is a food processor completely necessary? I don’t have one. And I don’t have the funds for one. Thanks!
Carol says
I got a food processor for less than $15 at Aldi to see if I’d use it before buying a fancy one. I use it 3-5 times a month so when it breaks I’ll invest.
Nichole says
I just made these and they turned out much too dry, will have to use less oats next time!! Still taste alright.
Jackie says
First I measured the oats, then decided to weigh them. The measured amount was Way more than the amount when I used my kitchen scale. This may be why your brownies came out dry. I’m sold on weighing my ingredients from now on!
Bethel I Knapp says
Quite idea on where you might be able to find a larger size processor. On Facebook, there are areas around where you live that sell stuff. They are called online garage sales, things like that. I found a “used twice”Oster Brand” processor with all the attachments for $25. If you find the one you have access to, might try places like that.
Best wishes. . .
Dee Dee Switzenheimer says
FYI: USED food processors can be easily found for approx $20 or less! Check your local thrift stores or FACEBOOK MARKETPLACE for your area or Craigslist or one of many other types of similar places. Good luck!
Barb says
I can’t wait to make these! Is the nutrition info for 9 or 12 brownies? Just curious! I always trust your opinion, and I’ve been wanting to try out the black bean brownies for a while now!
Diana says
I calculated it myself, and its 12
Marilyn says
12 smart points for 1 brownie ??? Is that correct ? Not worth the points in my opinion.
Jason Sanford says
12 brownies, not 12 points.
Tara @ Chip Chip Hooray says
SIGH. I really need to get a food processor. 🙁
alloyjane says
I FOUND A WORKAROUND TO THE LACK OF FOOD PROCESSOR!!!
The thing to do if you only have a blender is to grind your dry ingredients, set them aside, then pre-smash your beans with the wet ingredients, and then blend that wet mixture by itself. Put the bean mixture back in the bowl and then sift the dry into the wet like normal. See? Easy peasy pudding and pie.
The results? FAN-FREAKING-TASTIC! It’s not any more work than fighting the blender in batches and it’s cheaper than a food processor if buying appliances is not one of your priorities. But if you’re of the bean persuasion, the texture will never not remind you of beans, no matter how smooth. Just like people sensitive to coconut can ALWAYS tell when a coconut product has been used, people who eat a lot of beans will recognize the feel. It’s not an issue, it’s just one of those recognizable things. Hopefully this helps!
Han says
Thanks so much for this! It worked perfectly! :)))
Sadye says
Thanks so much for the guidance — I think you hit the nail on the head! These are delicious, and I bet that the chocolate chips in there would’ve distracted anyone I was trying to sneak the beans past 🙂 Great work, Katie!
Joy says
Just made these and they came out great! I have only ever tried one other Black Bean Brownie recipe and it was just ok. These are phenomenal! I cannot taste the black beans at all, even in the batter before baking. Love, love, love these. Also, added some chocolate protein powder to kick up the protein for pre-/post-workout fuel. This will be on regular rotation! I can’t wait to give it the fiance test, I swear he is the pickiest eater EVER.
Joy says
Sorry, forgot to say that Alloyjane’s tip to blend separately then combine worked amazingly in my small blender.
Kelly says
I used alloyjane method also but with a mishap. I blended the dry ingredients but included the chocolate chips in with these. The blender came close to making some globs but I caught it just in time. I transferred that mixture to another bowl. I did not pre-mush the beans. I just threw all the wet ingredients with the beans into the blender and once it was liquid and well-blended, I slowly added the dry ingredients in. When they would no longer blend, I used a spatula to help the dry ingredients get to the middle where the blades would suck them down. I’m comfortable doing it that way but would use the tamper if I had one instead.
They turned out fantastic and my husband (not vegan) said “taste like brownies” and went back for seconds. A++ Thank you for the recipe and thanks alloyjane for the tips on using a regular blender! So many delicious sounding recipes call for a vitamix or processor and I have neither.
Christi says
I just made this in my cheap little food chopper (was around $10), not even a food processor lol. Its a bit more labor intensive..I process the oats first then add in everything gradually and mix it a little bit with a spoon every now and then, adding a little almond milk to get it to blend a little easier, but its still fairly quick and easy and come out to my satisfaction! I love this recipe and the batter is amazing! 🙂
Anonymous says
I was even sneakier trying to avoid buying a food processor- just put the beans in a sieve and push them through with a spoon. Came out lovely and smooth and isn’t too hard at all because they’re relatively soft anyway 🙂 hope that helps!
Ellie says
Thanks for writing the metric units! Although it’s fairly quick and easy to convert cups and oz, it’s really useful and makes a difference when it’s already there. I will definitely try this recipe 🙂
Kelsey says
These look so amazing! I too, have wanted to try black bean brownies but was pretty worried about how they’d turn out. But I know if it’s your recipe it’ll be awesome! Thank you so much for this!
Kelsey says
Oh my dear goodness gracious. I just made these and they are gooooood! I made them in a blender since I don’t have a food processor, and I could see where they’d benefit from a smoother texture, but really they’re amazing as is. I also used 1 tsp butter extract (which I bought for your cake batter shake, which I love!) instead of 2 tsp vanilla, since I was out. I don’t think I’ve ever made a recipe the day it came out, but I’m glad I did on this one– wow, it’s good.
Bethany @ Bananas for Smoothies says
I’ve only made them once – I used Mama Pea’s recipe on her blog. They were really good! Nice and fudgy tasting 🙂 I can’t wait to try these ones!!
Erin says
These are super delicious, Katie! This recipe has become a go-to favorite for my vegan family. Thank you!
Lauren (PB&G) says
Miss Katie, you are my hero!! I’ll need to cook up some black beans so I can try these!
Jessica says
Sounds delicious! Can’t wait to try! Would you be able to turn your mention of white bean blondies into a link to the recipe? I did a search but couldn’t find them. Thanks!
Jessica says
Oops, never mind…found your link at the bottom of the blog! Thanks! Can’t wait to try both!
Mozzie says
Black beans? hmm, help me here 🙂 normal black coloured beans, or canned? i used to make some red bean recipes, but i always used canned ones. Sorry for stupid questions, but i simply have never seen such thing.. and the recipe looks really good and i want to try it 😀
Jen says
Canned!
Kim says
OMG. This is a winner. I never, ever leave comments but had to make an exception. They are easy and wonderful taste.
Thanks you
Coralie says
You are Great !!! Such fun…..
Love what you do with Chocolate
Suzy VanDyke says
Thanks for the recipe! I googled black bean brownies because I didn’t have any chocolate. I had to make a few substitutions – subbed regular flour for the oat flour and had to add a little more oil, subbed regular brown sugar in for maple syrup. I also had to make my own baking powder with baking soda and cream of tartar. It all came out fine! I think it would have been yummier with chocolate chips on top but I’m still happy with it.
Stefanie says
I have tried black bean brownies before and enjoyed them. I have a question about coconut oil; does it give the baked goods a coconut flavor?
Laura says
Nope, it does not. Can’t really taste it much at all.
LinkTheHylian says
If you are sensitive to coconut taste, yes, it might. I’m not a coconut “fan” but I don’t dislike it, and sometimes coconut oil can break (or make I suppose!) some things for me. I’m not a chemist, so I i don’t know if this is an unsound/un-tasty option, but maybe you could try half coconut oil, half vegetable and see how your taste buds react…?
Chelsea says
It probably depends on the type of coconut oil you use. I try to substitute coconut oil when possible
Chelsea says
Sorry got cut off.. Some brands have more coconut flavor than others.
Marie2375 says
I think it depends on the brand of coconut oil. I think Spectrum does not really have a coconut taste, but the one from Trader Joe’s does.
Andrea says
I like the coconut taste so I use virgin coconut oil from Spectrum…However, my friend does not. She gets hers from natural oils.com and says if you don’t like the coconut taste Don’t get the extra virgin kind. (I don’t know what that does to the nutritive value, but worth a try if you don’t like the coconut taste. My birthday is coming soon so I’m looking forward to trying your recipe as I’ve recently become a Nutritarian 🙂
Barbara P. Turner says
No not at all! It’s just a lighter cooking “filament” that is better and cleaner than other oils. It’s lighter than Vegetable oil and of course with this type of cooking you do NOT want to use canola or lard. Not the right properties. It’s an excellent recipe and I’m Type II Diabetic and with no flour (white carbs) or sugar it’s perfect for Diabetics! I’ve tried several times to upload a picture of them in the pan but THIS SITE WON’T LET IT UPLOAD! HELLO!
Mercedes Brietzke says
Yes it does taste a little coconutty. Not in an offensive way. With the ground up oats and the coconut oil, it almost tastes like there is shredded coconut in them.
Vita @ Juicer Depot says
Wow! Black beans in brownies? I have to try these. I won’t tell my kids what is in it until after they eat them.
Vita @ Juicer Depot says
I made these brownies and they turned out awesome! It was nice to eat a brownie and not feel guilty about eating it. I was really surprised as to how good the taste was and I would have never known that there were beans in it if I didn’t make it myself. These brownies sure do satisfy your cravings for chocolate. It was also hard just to eat just one.
Barbara P. Turner says
It’s really surprisingly delicious. I tweaked my batch with a good handful of chickpeas and it just makes them a bit more “solid” and delish!
Stephanie says
Absolutely delicious!! I wouldn’t have known these had black beans in them if I didn’t make them myself! Loved this recipe and will definitely make again!
emily says
Happy Birthday Katie!
Moe Purple says
HAPPY BIRTHDAY!!!!
Kim@hungryhealthygirl says
I love the looks of this recipe!! I definitely want to try it with your addition of oats. I have a really delicious one too. Check it out here http://www.hungryhealthygirl.com/2012/08/22/day-4-back-to-school-snacks-brownies-wiaw/.
Bridgit says
Thank you! I can’t wait to make these. I’m always looking for fun things to make with my girls. These will be PERFECT to send it to school as a special treat.
Jessica says
Ok this is way off topic, but my brother walked by while I had your website up to write down the recipe (you need a print option, btw) and he said “Who’s that? She’s hot!”
LOL! Love your website! 🙂
Laura says
LOL!!!
And seconded on the print option. That would be awesome!
Tanya @ Playful and hungry says
Aw, I’ve been waiting for a black bean recipe! 😉 Just have to find some black beans in my town now – guess that might be the hardest part!!!
Guilla says
Dear Katie,
I LOVE your recipes. I haven’t really had time to make any of them, I’ve been doing some research on dairy free recipes because my (almost) 3 year old daughter has recently developed an allergy to dairy products. But I promise to try something out and let you know how it goes, also I need to loose some 20+ pounds so your recipes definitely come in handy. Plus, I own a blog of my own recipes in Spanish (I live in Mexico City), I just started and it is kind of my hobbie but being a mom, plus helping my husband with his consulting company gives me little time to cook often and post more. I was wondering if I have your permission to translate and post some of your recipes on my blog, of course always referring to yours as the original source.
Anyway thank you, and BTW I am a little worried that you seem much skinnier in this pic than you did before, are you OK? 🙂 Hope you are.
laura says
This picture was from memorial day, so it’s actually before the “recent” pictures, just to calrify. 🙂
Guilla says
Oh, great! Nothing to worry about then… 🙂
Fran says
These black bean brownies are delicious and so easy!!
Jen says
Hi CCK!
I don’t usually make recipes the day they’re posted, but these were just calling to me, and I had no excuse because I had all the ingredients. OMG new favorite dessert right here.
People, run to your kitchens and make these ASAP!
Shauna says
Can’t believe it, I just made black bean brownies this morning from another recipe…always check CCK first I guess! Hopefully these are ok too but I sense a Black Bean Brownie face-off in the works! 🙂
Wendy says
Hi Katie,
Does coconut oil have a subtle taste or will you be able to taste it in baked goods? I’m asking because the person I want to make these brownies for isn’t crazy about coconut but if they can’t tell it’s in them I’ll still use it.
Laura says
You really can’t taste it!
Catherine says
Hi Katie,
These look great. I have a question about the coconut oil – should it be melted, or straight from the jar?
Thanks!
Unofficial CCK Helper says
Always melted, unless a recipe specifically says solid. In this case, melted.
LinkTheHylian says
I kinda posted this somewhere else in this comment string too, lol, but: If they’re not crazy about coconut, I would be cautious. For instance, I’ll have coconut flakes on a sundae or a couple shreds in a chocolate chip cookie, but not as a cake frosting or a popsicle flavor. However, with these being chocolate, when I make these I mighttttt take a chance – it’ll probably mask that coconut buttery flavor.
watcher513 says
If someone doesn’t like the taste of coconut (regular coconut oil will have a slight coconut taste), get the Expeller Pressed, Refined Coconut Oil. There is No coconut taste at all with that one. Also, coconut oil is solid under 76 degrees. Over that, it melts, so if it’s hot where you are then it gets solid, it’s Fine. Does Not need to be refrigerated and it’s really good for you.
Erica {EricaDHouse.com} says
I am a die hard black bean brownie fan! I know that they don’t taste the best but they are close enough for me to enjoy guilt-free. I’m sure your recipe will blow the other’s I’ve tried out of the water though – can’t wait to try and trick my bf again with them 🙂
Tanya @ Playful and hungry says
They are different – but definitelly a great treat!
geezina says
Yes I agree! It’s different but good!!!
Alex @ Brain, Body, Because says
That’s how I am – I’d rather have 10 “healthy” brownies than 1 “guilty” brownie 😀
Meagan says
I’m the same as you. I get satisfied from one rich, decadent brownie, than from an entire tray of something that tastes only OK. Actually, I made the black bean brownies from Happy Herbivore and they literally tasted of vomit- no joke! So yeah, I’d rather eat the real thing and enjoy it, then have to choke something down that is a “treat”.
Renee says
There is nothing “okay” about this recipe, they are flat out delicious. There is no sacrifice here…just chocolatey goodness.
Alicia van Niekerk says
Can you freeze them?
Jason Sanford says
Yup!
Laurie Wniarski says
I agree, these are absolutely amazing. I don’t have a 8×8 pan, so I used a 7.5×11, they were thin, but so moist and incredible! Will definitely be making these again & again. I also ran short on the agave (less than 1/2 cup) and did not add any additional sugar, didn’t miss it!
Anne says
Totally agree! Second time of making them today, fab!
Dawn says
These definitely are NOT just “ok” , these are Incredible! I’ve made black bean brownies before but a different variation but these top the cake by far!! Not kidding – Must try! My sister-in-law made them for me with melted chocolate chips that she spread on top of them instead of putting them inside. They were so moist and chewy, like a fudgey brownie should be. Only way I want to eat them now, a big Wow for sure!! Thaaanks Katie!
Laurie says
I also thought HH’s black bean brownies were awful. One bite and into the trash the entire batch went.
Grumpy old cook says
Really, Laurie? Who does that? You spent 30-40 minutes making brownies and you chucked them after one bite?! Are you sure you like brownies?
S says
I’d rather look up things I know I don’t like and complain about them than just eat my normal unhealthy brownie.
Kelsey says
And these brownies ARENT the happy herbivore ones, right?
Kim says
Does anyone have the saturated fat content for this recipe? Trying to calculate WW Smart Points.
RSchnell says
I made mine into 16 brownies and put the recipe into My Fitness Pal – 6.5 grams of fat for 1/16 of the recipe… 8.6 grams for 1/12 and 11.5 for 1/9. Hope that helps!
Felicia Cesternino says
Do you have the actual smartpoints for these?
Jason Sanford says
Hi, it looks like this is an older recipe, but maybe try this link? http://www.calculator.net/weight-watchers-points-calculator.html
Connie says
Sorry folks, the Black Bean Brownie does taste ok. No one in my crowd really liked these because they were just too fudgy. I think if you added pecans, they would pass as fudge. I followed the recipe, but for our liking, needs to be something to lessen the fudge taste and texture.
Katelyn Murray says
Were you able to calculate the points after all? I would love to know!
Jason Sanford says
Another commenter left a comment saying she calculated them at 6 freestyle points if cut into 9 squares.
DT says
Do we know the free style pounts?
Dorothy says
WW smart points are in the nutrition facts link it was 3 I think
DT says
6 point’s per brownie??
Kathy says
States with nutritional info that one brownie equals 3 WW points.
Emily says
I ate all of them in one night!
Sal says
I’ve been using this recipe for the last few years and I always sun the maple syrup with date syrup cause that’s what always available in my house and it’s so good! Decided to share if someone needs it!
Nancy Tatman says
I need a recipe for black bean chocolate cake.
Unofficial CCK Helper says
Try this one. It is so good! https://chocolatecoveredkatie.com/2015/02/02/flourless-chocolate-chip-brownie-pie/
Lori NOlan says
Have you tried a gluten free cake mix and a can of black bean, I have made a regular cake mix and beans, make Google it and see
Victorea says
I do not like black beans, but I’ve made this recipe 3 times and it is awesome! Last night I added chopped pecans to the top with the chocolate chips–Oh My Goodness!!!! I have been on low-carb diet for 8 years because of medical reasons and thought I would never be able to eat brownies again………This is great!!!
Emily says
They are so good! WITH CHOCOLATE CHIPS
Tim says
Black beans have a ton of carbs, fyi.
jackie says
who gives af
Denise Leighton says
Totally agree!!!
Teresa says
LThanks be this!
Not in it to be fashionable says
Diabetics. Multiple Fs. When your food choices can cause major organ damage and/or kill you, you give multiple Fs about the ingredients.
These look great, but they still need to be factored into everything else you eat and whether or not you need to adjust your meds.
Robyn Melkerson says
Well people with diabetes give lots of fucks about carbs 🙁
Anon says
They are the good carbs, complex carbs. But, they also have a ton of fiber which detracts from the total carbs to give you a “net” carb. Beans are much better than regular flour anyday.
Amal D BIGGERS says
absolutely
Kathy says
Good carbs…and protein…not empty carbs from processed wheat and sugar
KcRaider says
Black beans do have a lot of carbs. 🙁
Jane says
Oh Gosh Erica {EricaDHouse.com}! My son makes black bean vegan brownies and they are by far the best of any brownies. My son has a raw vegan restaurant, these brownies he started baking before he had the raw restaurant.. This is the only non raw thing he sells.. A lot of people say they are the best they’ve ever tasted, no sugar GF & vegan. I personally love them too, I’m actually debating on whether to make the recipe into a cake for a coworkers birthday on Friday.
Ray Roger Brown says
How can these brownies be keto with 15g carbs???
Jason Sanford says
Who said they were keto?
DKC says
These are NOT keto, nor do they claim to be.
However, Katie does offer a keto brownie recipe; perhaps that was what you were trying find when you came across this recipe (“Keto Brownies,” found here: https://chocolatecoveredkatie.com/2018/08/30/keto-brownies/ )
Jennifer Roman says
I love these brownies! I especially love that they are high-fiber and flour-free. Of course, that wouldn’t matter, if they didn’t taste Amazing, too. I used the basic recipe as written, using the maple syrup-only version. I added close to 3/4 c. of nestle chocolate chips. I have regular quaker oats, so I used them, as well. The brownies came out creamy, and I am currently chilling them in the fridge. I will say I baked them for 17 minutes, in an ordinary (non-convection oven), low rack. I will be making these again. 🙂
Pats says
I made this recipe with cannellini beans because I’ve not liked the taste of black beans and chocolate in previous recipes I’ve tried. They turned out pretty good, but I confess I used corn syrup and actual sugar in the recipe. And the extra chocolate chips on top. Neither my husband or I could taste the cannellinis. the oats really did help get rid of even that slight taste. I’ll be making them again. But my version had 8-10 WW smart points after I entered all that sugar and chocolate (8 points for 12 brownie version and 10 for the 9-brownie version.) I’m now finding out how well they freeze, cause I dare not leave them unfrozen in my kitchen. I’ll eat them all!
Debra says
These are sooo good!! I’m not ever making any other kind (guilty or not) And I was very skeptical!!
I may try vegan chocolate chips and gluten free quick oats
Kathy says
Oats are naturally gluten free…gluten is only found in wheat
Kay says
Oats contain gluten but you can get GF ones
Kendra says
I have never tried black bean brownies–but I am definitely NOT scared of making them:D Putting “weird” ingredients in desserts has never really intimidated me; after all, there isn’t a “right” way to make desserts–just because they aren’t filled with butter, sugar, and eggs doesn’t mean they aren’t made “the right way.” This recipe looks fantastic, and I will have to try it sometime soon!!
Kerry says
Im excited to make these tomorrow night. Im hoping they are as good as they look because Im wanting to make these for my daughters birthday treat to take into school. Im very new with trying healthy desserts but Im keeping an open mind and Im quite optimistic overall. Thank you, Katie, for what you do. 🙂
Kelsey says
I keep seeing black bean brownies all over the internet. I have GOT to try these!
Suzanne says
I am totally intrigued. I wonder if my boys would eat these.
Vanessa says
My boys {6,3} love them. I didn’t tell them that there are beans in them and don’t know the difference. They did see me mix the chocolate chips in. 🙂
Amanda says
My husband has recently had to go wheat-free, so I’ve been making a version of black bean brownies similar to yours here. They aren’t the same, but good enough that he’s very happy every time I make them! I make sure to warn others before they try them so they aren’t expecting normal brownies. 😉 I’m excited by the blondies recipe, too! I’ll have to try that one next!
Kelly says
I am also wheat free…what did you substitute for the oats???? Excited to try. I also have a recipe for black bean cake with rough chopped apples, cinnimon, clove and other spices…but I’m wheat free and don’t know how to substitute the flour. HELP!!!
Anonymous says
Oats are gluten free, except for sometimes they are crossed contaminated with wheat. You can certified gf oats. Or you can use a smaller amount (like 1/4 c. ) of flax meal or you could use 1 or 2 eggs. (I’m dairy free not vegan) I recommend 1 egg because I have made these twice and the first time they were good, the second time they they were really good but undercooked despite cooking them for longer than the recommended time, I think it’s because I used 2 eggs.
Anonymous says
I put in a scoop of vanilla garden of life protein powder (about 3 Tbsp) instead of the oats (and left out the vanilla essence) it was delicious! the mixture tasted so good i almost didn’t want to bother cooking it hehe 😉 I also left all the oil out and put in 2 Tbsp applesauce and 2 Tbsp peanut butter instead.
kara says
About half of us gluten intolerant folks cannot eat gluten free oats without a reaction. Any suggestions on a good substitute?
Danielle says
I think I’m about 2 years late on this reply, but I just tried the brownie recipe yesterday with 1/4 cup almond meal and 1/4 cup coconut flour. They were great!
Tiana bell says
Hi Daniel, I know was a while back. Do remember if you changed anything else like baking time. I tried you substation but the batter was too dry for the food processor. I added thing to water it down but then it would not cook. I am going to try again
Andrea says
I have some black beans in the cupboard (dry) and I’ve been wanting to create a healthy dessert for a while now. This is exactly what I was looking for, and I didn’t even know it! Thanks 😉
Melanie says
Happy Birthday! Thanks for making all of our lives a little sweeter and healthier! I can’t wait to try these. I might have to fit them in my busy schedule tonight. =)
Lisa @ The Raw Serenity says
I can not wait to try these!
At work , people always tell me that my diet must be so boring because im way to healthy.
I’ll be taking these babies to work to prove a point.
Thanks Katie x
Jackie_T says
I made these with white chocolate and broken up hershey bars and they were great! planning on giving them to some of my non-suspecting ballerina friends. Ballerinas have quite the sweet tooth.
ruby costa says
I attempted to make black bean brownies once. I think they turned out as they were meant to, but I didn’t enjoy the texture. BUT i am willing to give these a try 🙂
katy sparrow says
happy birthday katie!!
I have made several different batches of BBB, but the texture was never traditional–always more gummy, like you could totally tell something was up with them, and you couldn’t call them ‘fudgey’. Thanks for your efforts to make em awesome!
Jolene (Homespun Heritage) says
We love BB Brownies for breakfast! Sometimes I add sunbutter…YUM! I’ll be giving your recipe a try over the weekend!
carolyn says
QUESTION TIME.
1) Could this be made with use of a food processor that only stores 1 cup of ingredients at a time??
And 2) (this is not directly related and I’m sorry if this wastes your time at all): Are you a strict enough vegan that you don’t eat honey?
Kate says
I have a small food processor too. I just blend up the beans in it until its the texture of hummus. Then put it in a bowl and mix the rest with a hand mixer. Works greats.
Tammy says
GOOD TIP… probably a lot of us only has the small processor 🙂
Chocolate-Covered Katie says
Hi Carolyn,
I’m unsure where I stand on the “veganism and honey” issue. More bugs probably die in the making of my organic kale or broccoli! So I don’t go out of my way to eat foods with honey, but I also won’t flip out if I happen to consume it accidentally.
Elexa Carrero says
So I made these brownies and love them! I did a ton of experimenting with them to see what I could do to change the flavors and this is what I found:
Any bean works. I’ve used cannellini, kidney, pinto, great northern, rosada, and of course black, and I’ve mixed them all together in different variations. They all tasted the same. The only difference was texture. White beans, when used alone (I like to call them blondies), created a more cake-like texture (fluffier). When mixing different kinds, they become a great texture of not too dense, not too cakey, if you’re not into the super fudgy brownies.
It’s very adaptable to flavor profiles. I’ve tried cherry amarreto, coconut almond, peppermint, peanut butter, Earl gray, and raspberry white chocolate. I’m going to experiment more with lavender, orange, ginger, pumpkin spice, ect.
I prefer to sweeten with dates on most variations, as they give a caramelly flavor!
If you want the alterations, I made notes! I don’t think I can post pics on here, but I can type it out. Thanks for the recipe!
Ashley @ Wishes and Dishes says
I have never had black bean brownies but I am so intrigued!!!
Kit-Kat says
I’m the chocolate and brownie queen in the family, so I’m for sure going to make these! Thank you so much Katie, you’ve made my day absolutely faaaaaabulous!!!!!!!
Tina says
These are amazing. I can have flour and most oils. I used avocado oil. Turned out great thank you for sharing1
Ellie says
My food processor just recently broke and it’s probably going to be a while before I can it replaced. Would it be possible to make this recipe in a regular blender? It looks really delicious!
Alex @ Healthy Life Happy Wife says
I’ve never tried black bean desserts but I really want to!! That first picture looks amazing!!!
Lucy says
These look a-ma-zing! I really liked your recipe of the Brownie Batter Dip using the garbanzo beans. What a creative use of something that’s actually (ahem) nutritious in a homemade dessert.
Thanks, Katie! 😉
Krista says
Just made these! I did end up substituting peanut butter for the oil, and they still turned out divine enough for my very unhealthy family to enjoy. 🙂
Sferd says
I LOVE peanut butter, so that sounds like an amazing swap! Thanks for the tip!
Amelie says
Omg, I love brownies, and they’re even better when guitl-free! These look amazing (: The one thing I’m curious about, however, is the nutrition facts. I plugged the ingredients into a calorie counter and got 274 calories for nine brownies!?I understand that ingredients vary and such, but surely not by 150+ calories? twelve brownies are 205 calories each if anyone was wondering. I used 1/2 cup of chocolate chips, stevia, and a maple syrup.
Allison says
I also came up with higher numbers, using exactly the same ingredients… Except that I subbed natural crunchy peanut butter for the coconut oil. To be exact, I got 236 cal for 9 servings, or 177 do 12 servings
Dana says
That’s the problem with free online calculators like calorie count or spark. They can sometimes be off by hundreds of calories! Once spark recipes told me that a bowl of oatmeal with 1/2 cup oats and nothing else was 500 calories!
I calculated these by hand (just cuz I always do for recipes even when the numbers are given) and got 120 cals for 12 brownies, so close to Katie’s numbers. Hope that helps!
Anonymous says
I agree that the calculations must be off. I similarly calculated my results by hand using sugar free maple syrup, splenda and the lowest amount of chocolate chips, I came up with 125 per 12.
Liz says
You have to use the gram measurements to get the amount it lists. Then its correct, or at least close to correct. I got 125 each for 12 brownies using gram measurements and real maple syrup.
Julia Smith says
I know! I was totally thinking the same thing! And how do you even get gram measurements? :S Hmm! I’m going to try to do it by hand, like you said too!
Julia Smith says
OMG ok I just did this by hand and got 114 cals per 12! :O
Emikat says
So tried this recipe for first time ever brownies other than out of box. First glad to have found your site, second I was preparing to make chili while I was making the brownies I dumped the wrong beans in! Dark red Kidney bean brownies it is and boy are they good!! I was so worried I would have to dump the whole thing but 2 tasters thus far have approved 🙂
Ashley says
I tried black bean brownies about 2 years ago and loved them! You couldn’t even detect there were brownies in the mix. 🙂
Amanda :) says
These look great, but I have a mission for you, if you are willing to accept…
here it goes! Can…
you…
pretty pretty please with sprinkles (…no, chocolate :D) on top…
make a vegan version of pop tarts?
Chocolate-Covered Katie says
Already done! I’m just waiting until it’s warmer to post them… trying to not post a lot of oven recipes for the summer. So they’ll be up soon! 🙂
Liz @ iheartvegetables says
Yum! I can’t wait to try this recipe, Katie! I’ve tried one in the past and was disappointed. I’m excited to try yours!
Julie H. of Spinach and Sprinkles says
I have had good black bean brownie recipes and some that aren’t so good—- You have me convinced that these are totally worth a try! 🙂 Can’t wait!
Jess @ Keeping It Real Food says
I once made black bean brownies for a potluck bridal shower and they went over so well!
Ann says
I knew I had to make these as soon as I saw the post. I’ve been wanting to try a black bean brownie recipe for quite some time – plus I happened to have all these ingredients on hand! I think they are quite tasty. I used canola oil, and next time I would definitely use coconut oil instead – I think it would give them a richer flavor. Also, I was running low on chocolate chips so I broke up a few pieces of dark chocolate instead and it was a little too dark (72%). Thanks for another great recipe, I’ll definitely be making this again!
Olivia@ OmNom Love says
I was just waiting for you to post a black bean brownie recipe, Katie! If anyone could make a really good one it would be you. 😉 I can’t say I’ve ever tried black bean brownies, but since I tried you’re cookie pie I’ve been very intrigued about bean desserts.
Laura says
You are seriously a genius, I can;t wait to try these. I’ve made your blondie recipe and those are to die for!
Kelsey says
I’m trying these as soon as possible! I’m drooling just thinking about it. I’m sure this won’t disappoint – just like the rest of your recipes, it will be amazing!
Amanda says
OH MY GOODNESS! I just made these with my four year old and they are so so so yummy! I actually used 1/4 cup raw cashew butter in place of the 1/4 cup oil and I thought they turned out great. So far they are a favorite, thank you!!!
Jen @ www.existentialevolution.com says
Oh I just love your recipes and you are such a sweetheart. I was just thinking about making black bean brownies the other day but I didn’t have a recipe I was married to. Thanks for sharing this! I will be taking them to a family reunion this weekend.
Rebecca says
These look so good! I’ve made your genius blondies so many times and everyone always loves them!
New Chocolate Covered Katie fan!!! says
Couldn’t resist making these tonight. They are quick and so delicious and fudgey!! Thank you 🙂
Dawn Laughlin says
Awesome!!! More like fudge, hubby and I ate almost the whole batch!
Thanks for another great recipe that I can endulge in w/o feeling guilty!
Josefine says
These look so good 🙂 I’ve never tried black bean brownies before, but I’ve always wanted to. How great they are without white sugar 🙂
Is the nutrition facts for 9 or 12 brownies? 🙂
Sarah says
Oh wow, I can’t wait to try these!! I have all the ingredients at home already, so I think I’ll make
thee tonight to share w/ my roommate. She might be mad because sweets are her weakness, but that’s why it’s so great that these are healthy 🙂 Awesome recipe Katie!
Megan says
Ohmigosh I am soooo excited to try these!!! I’ve never heard of black bean brownies before, but I LOVE brownies so if I can eat them and know they’re actually HEALTHY for me?! I’m in!!! 😀
Emily says
These are totally, totally wonderful. Thank you for the recipe! Even my bean-hating roommate thought they were delicious.
Kira says
Hi katie! I just wanted to say I love your recipes and I can’t wait to try these brownies, they are baking right now and I can’t wait to try the finnished product, I tatsed the batter pre-chocolate chips and it tasted pretty good!
Jennie says
Made these today and got approval from all 3 kids. Thanks for the recipe! BTW, I used toasted oats (not the quick cooking kind) and it turned out fine. I think I had a little extra liquid in my batter (from not properly draining the black beans) so I added a little more oats. Next time I will drain and rinse properly. Thanks again!
Diana says
Holy cow, these are SO GOOD! I tried another black bean brownie recipe once before and I swore I’d never do it again, but your recipes have never let me down before so I figured I’d try it and not expect much but oh my these are SO yummy!!! And my parents both liked them too, and they’re not usually into healthy stuff. Now the final test is on the little brother when he gets home!
Thanks for yet another amazing recipe. So excited for the cookbook!
Alex@Spoonful of Sugar Free says
Holy fudge!!! This looks so fudgy 😀
Colleen says
I am so glad you made this! I KNOW your recipe will rock! I’ve tried a few and didn’t have very much luck. YUMMY! Thank you! So awesome to add beans to anything — such a nutritious addition! Have a great night!! PS- here’s a quick look at why beans are so magical! http://fresh-you.blogspot.com/2012/02/3-ways-to-more-magical-fruit.html
www.lildeli.com says
wow, i’ve seen recipes for this but your brownies look super decadent. yay for secret health!
Erin says
I tried these tonight and they’re amazing! You really can’t taste a difference between these and the real thing! I can’t wait to try them out on my family 🙂 thanks for sharing.
Katrina @ Warm Vanilla Sugar says
Cool idea! I love making black bean brownies, so this is a great change up to my usual recipe!
laura says
Could carob chips be used?
Chocolate-Covered Katie says
Sorry, I haven’t tried.
Brandie says
Carob works! I just made these today with half carob powder, half cacao powder, and carob chips. They’re awesome. 🙂
Samantha says
Katie!! I saw this recipe this morning and was so inspired. I’ve made your brownie batter and cake batter recipes before and was in loooovvvee. I am a bean, health, and chocolate freak all at the same time so these recipes are amazing to me! I was particularly excited about this one though, because while I love all beans, black beans are my favorite, even more than chickpeas. So I couldn’t wait to try a recipe that had chocolate and my favorite bean in them! I loved how easy, simple, unique, and fast this recipe was…..and not to mention DELICIOUS!! There is zero bean taste in these. Seriously. Just ooey, gooey, chocolate heaven. I used Trader Joe’s semisweet chocolate chips (my favorite go-to vegan chocolate chip) and it added such a nice touch. You are so incredibly talented and I must thank you for all you do. You deserve every bit of recognition you get! Sorry for the insanely long comment. But you just needed to know how amazing these (and you!) are.
Chocolate-Covered Katie says
Thanks, Samantha!
HCT says
Thank you so much for your fabulous recipe. My four-year-old son and I made these last night. We just have a blender, but we really should invest in a food processor. We blended 3 parts at a time and they came out fine. They are delicious and a great way for kids to eat black beans!
Julie says
You’re so beautiful on this picture Katie !!
I already tried cooked beans to make a cake and the result is just amazing !
Julie says
Hope you have had a very Happy Birthday, Katie! You certainly deserve it! Thanks for all you do.
Amber with Slim Pickin's Kitchen says
Yum, yum, yum! Love these and love that picture of you too! 🙂
Jill says
I wanna see some red-bean red-heads!!!
Lori J. Delgado says
OMG!!!!!! Just made these and tried them 10 minutes after cooling while still warm with melty chocolate and they are TO DIE FOR GOOD!!! I used crunchy natural peanut butter instead of oil and these are HEAVENLY!!! THANK YOU KATIE 🙂 HAPPY BIRTHDAY GIRL!!!
Brittany says
I’ve made black bean brownies before and enjoyed them, but these look even better. Can’t wait to try them!!!
Happy b-day!
faye says
i made these tonight, and they tasted good, but mine didnt hold together the same way as those in the photo. have any idea what you think the problem was?
Chocolate-Covered Katie says
Did you make any substitutions? Can you tell me more specifics about ingredients and the problems encountered? It’s almost impossible to guess when I wasn’t there 😕
Richa says
i am insanele addicted to chocolate this year!:) i think i should get a digital photo alarm clock that blinks chocolate pictures along with the beeps! the brownies look awesome!
Mischelle says
Do you think it’s crazy if I use red beans?
Alaine says
I love black bean brownies!! I am excited to test out your recipe. Beans are just amazing!
Julie says
I forgot… Happy Birthday Katie ! Hope you had a great chocolate day !!!
Robyn says
Would red kidney beans be just as good? I have made a very good flourless chocolate cake with them that was a crowd please.
Chocolate-Covered Katie says
Sorry, I haven’t tried so I really don’t know.
Shelley says
I made these with kidney beans and they were amazing! I can also highly recommend adding a splash of rum – lush!
Sarah M says
I have tried black bean brownies before and the recipe that I tried were NOT good! I am willing to give them another chance, because these ones sound like they actually have some hope! I look forward to having some time to whip these up! I’ll let you know how our family likes them. (The only one who liked the other ones I made was my 9 month old…because he didn’t know any better! he’d never had a real brownie before!)
Louise Steyn says
Hi there! You recipes look stunning! Only, for low carbers, we have to have the nutritional value per portion. Is that possible?
anonymous says
Um, she listed that.
Bec Tognala says
Hi! I’m from Australia and haven’t heard of black beans. Can you please clarify what they are?
Thanks!
Bec
Arin says
They are also called turtle beans sometimes.
H says
yeah, I’m only like 2 years late. But anyway, I’m Australian too, so even though I love CCK’s recipes, half of them I’ve never heard of the copy-cat recipes, and most of the brands of the ingredients! You pretty much can’t buy canned black beans in AUS (I tried), but you CAN buy them dried and cook and soak them yourself. I just substituted a can of kidney beans, and they went fine.
Birgitte Isabelle says
flannery’s got them canned, girls ! 🙂
Jenica says
They look so beyond delicious Katie! Hope you had a great birthday.
Lauren Carrol says
THESE ROCKED! Not for a healthy dessert, not for a low cal dessert, just for a dessert in general.
I used maple syrup and a can of regular black beans that had been sitting in my pantry for forever and needed to be used up.
I’d have no problem serving them at a party for people who had never had a bean dessert and didn’t like healthy food. I really don’t think anyone would be able to tell. These are that good!
Leigh says
I made these last night and they were delicious!! I substituted the quick oats for gluten free regular oats (I have a really hard time finding gluten-free quick oats) and they were still great!
Angela Lewis says
Saw this on Pinterest and had to make them (didn’t matter that it was 6:30 am!) Delish! Cannot wait to make again and I will be passing this recipe along!!!
Thanks. 🙂
Choco-holic ;) says
Hi Katie! I would never try black bean brownies before because they always got such mixed reviews, but I knew right away I could trust yours! I did it exactly as you said ad they were AMAZING! I gave some to my dad (without telling him thy were healthy… Or made with beans lol) and he loved them!!! I let him think they were just the normal kind and told him I was going to take them to a picinic we are going to on Saturday. He was Like ” yea that is a good idea!”. Then I told him they were bean brownies! He was shocked! He said he would never guess they were healthy bean brownies in a million years! He just kept saying ” that is crazy!” lol. He said “where did you get the recipe?” I said my girl chocolate covered Katie! Lol thanks so much Katie! Can’t WAIT for your book!!!! Lots of love xoxo
Chocolate-Covered Katie says
🙂 🙂
Amy says
I made these last night, and they are awesome!! My parents, who love sweets and aren’t vegan or health obsessed, loved them. My dad said they were “the best.” They were so quick and easy to make too! I love how your recipes can usually be done in one dish/food processor, so I don’t make a mess of the kitchen. Thank you, Katie, for another incredible recipe! I will be making these very often 🙂
Katy says
I loved these, and they even passed the boyfriend test!
Sharon says
I made these last night and didn’t tell my husband that they were Black Bean Brownies. He hates black beans. He gobbled a couple right down. Then I told him they were healthy and he wouldn’t believe what was in him. When I told him black beans he just had that look of awe on his face but he took a couple to work with him today in his lunch! You passed the test! These really are awesome brownies!
Jeanne says
Have you tried date sugar in place of the sweetener? The magazine Eating Well has an article about sugars, and it looks promising.
Chocolate-Covered Katie says
Sorry, I haven’t. If you try it, let me know how it goes!
vegan says
http://mynewroots.blogspot.com/ has an incredible black bean recipe for chocolate-cherry-chilli-walnut cookies, so similar to this – probably the most amazing cookie i’ve ever tried!
Dandi says
Hi Katie!
I absolutely love all of your recipes and I really want to try making these brownies this weekend! I don’t have a food processor, I only have a VitaMix. Will the Vitamix still work the same for all of your recipes where you say to use a food processor?? Thank you!
Chocolate-Covered Katie says
No… I’m not sure about this one. But I didn’t have success with a Vita and the cookie dough dip. Maybe do it in batches if you must.
Cheerfully Vegan says
My family LOVES black bean brownies!! For those of you who don’t have a food processor, if you have a strong blender (doesn’t have to be a VitaMix, but power around 1 HP), you can make this recipe. http://cheerfullyvegan.wordpress.com/2012/03/28/secret-ingredient-brownies/
Sarah says
I made these last night!!! But I did do a few things differently. I have celiac and didn’t have GF oats handy so I added almond meal in place of the oats and instead of agave/maple syrup I added regular sugar. Also, instead of the oil I added a combination of peanut butter and applesauce. These were AMAZING! I think it’s the best recipe on the blog! I am not kidding when I say that they are better than regular brownies! So moist and fudgey… exactly how I like my brownies!
I think they would be better with just PB and not applesauce, but they were still good. I will try just peanut butter next time. Thanks so much for the recipe!!
snenny says
Update from another coeliac 🙂
I had gf quick oats on hand, but no neutral tasting oil (I figured garlic oil, whilst yummy when cooking savoury food… not a great choice for brownies). Instead of oil, I subbed the last of my cashew butter and some apple sauce. I also had no maple syrup to hand, so just used sugar for the sweetener. The batter was incredibly thick (probably because the oil and syrup had been replaced!) but the brownies were DELISH. Seriously, amazingly fudgy and generally wonderful. New fave recipe!
Sara says
Do you happen to remember how much almond meal you used? I am thinking of substituting the oats for almond meal but I wasn’t sure if it should be the same weight or how that would work.
Thanks!
Carrie @ Season It Already! says
I absolutely adore black bean brownies!
Kelly says
I made these last night– they taste and feel JUST like the fudgey packaged “cosmic brownies” I ate as a kid!
Doree says
I’ve tried black bean brownies in the past, and they were yucky and disappointing. Nothing could get me to try them again, except that it’s one of your recipes. Everything I’ve ever made of yours has been so delicious that many of your recipes should be illegal! I’ll give these a try… I’m counting on you!
Jill says
I am thinking about upgrading from my blender to a food processor – and it seems like you recommend a food processor for a lot of your recipes. What type do you use? I saw something about the Vitamix but when I saw the price I about fell over!! Thanks!
Dana says
I’ve asked this before! She has a Cuisinart, which is now what I have too. Works great for this and also the oatmeal raisin fudge baby recipe too :).
Ange says
Thanks Katie, I made these yesterday, they are great! I found that I needed to triple the cocoa powder to cover the bean flavor (at least for me, I have super good taste buds) and added a bit of extra oil and some water to thin it out. They turned out amazing. 🙂 We love dark chocolate at our house, so they were perfect!
Jennifer @ Peanut Butter and Peppers says
I have to laugh, I posted a no flour black bean recipe too! Yours is way healthier then mine. I look forwrad to trying it! Have a great weekend!
Jamie says
These were AMAZING. I made them for my boyfriend, one of the most unhealthy people I’ve ever met (sadly), and didn’t tell him what was in them. He couldn’t believe it when I told him!
jeanne says
Since I am completely addicted to your blondies ( AND your no-bake cookies, AND your coffee cake and etc etc etc…LOL!!), I will try your black bean brownies…I am sure they will be just as fabulous!!!
emily says
I just made 2 batches of these. First batch I subbed applesauce for the oil and used conventional pancake syrup. They turned out mediocure at best. I put shredded cocoanut on top and extra chocolate and that made it better! The cocoanut got all brown and crispy! The next batch I used veg oil and plain white sugar. The batch is SOOO much better. The oil gives the ful l richness and denseness of what a brownie should taste like.
Im a college student and I love this blog because Katie makes healthy eating fun, attainable, affordable and enjoyable. Keep up the great work. You rock the blog world! 🙂
Amy says
Thanks for sharing your experience w/ regular sugar! I’m a grad student, so maple syrup for baking is CRAZY expensive. But I love CCK 🙂
Arin says
I immediately tried these with maple syrup, coconut oil, and one pack of stevia and they are amazing. Thanks for another keeper!
Kathleen @ KatsHealthCorner says
I loved black bean brownies! I’ve made some using coconut flour and bananas before, but I love your version of it too! 😀
Bek @ Crave says
I’ve never tried black bean brownies but have always wanted too- I was always worried i’d be let down though! I’ll have to try these some time 🙂
Aimee says
Just ate 2 of these brownies after waiting 10 LONG minutes for them to cool! They are fantastic. I did not have black beans so I used kidney beans. Thanks for coming up with this fast, easy delicious recipe! I might have to go eat another brownie 🙂
Ange says
Second attempt turned out completely bean free in flavor- seems that the best trick to get rid of the bean flavor is to use your own dried beans that you soak and cook without any salt- then allow to sit in water for an hour or two before using. This leaves them completely flavorless. Perfect!
stace says
Okay, I’ve tried many black bean brownie recipes. Some were rich and decadent others too beany. These give the most bang for your buck – easy recipe, ingredients you have in the house, quick clean up for GREAT results. Thanks Katie!
Michelle says
Is today your birthday? HAPPY BIRTHDAY
I’ve made is it Rocco Dispirto black bean brownies ..they are ok…
I will try these tho since your a genius
Simone says
I have yet to try black bean brownies… I love all of your chickpea creations so i’m thinking this weekend is the weekend to suck it up and try… i’ll let you know how it goes 🙂
Courtney Ln says
I am making these right now (woohoo Friday Night!!!) and my mom thinks I’m crazy! I hope I prove her wrong when I pull these out of the oven!!! Thanks for posting this great recipe!!
Courtney Ln says
Follow up…these are LEGIT! Go make them!!! Even my hard to impress mother LOVED them!! They totally are just as good as “real” brownies”
Dana says
These were so good! I tried one other brownie recipe with black beans (not from your site) and it was awful, so I was hesitant to give them another try and my husband was like WHAT? You’re trying another crap brownie recipe? But you proved us both wrong, thankfully. These are like melt in your mouth fudgy good!
Jen says
I am so excited to try these! My 15 month old son made his first trip to the allergist and we found out he’s allergic to eggs AND wheat. He is an extremely picky eater as is, I can’t wait to test these out on him and love knowing he’ll be eating protein filled beans and not just “some-other-type-of-wheat-free flour-that-he-hates”. :0) *wish me luck*
Michele says
fwiw .. “healthy” may be the last word I would use by putting black beans in brownies (and have tried this before – ugh). Digesting beans is no longer viable in my “vegetarian, gluten-free, sugar-free, soy-free, corn-free, mostly legume-free” world. Most beans, no matter how smothered in chocolate they are, lead to much unhappiness in my gut. If anyone here has general digestive issues, the most digestible beans are supposedly mung and aduki, so using those might be a “healthier” option?
Ashlee says
I cant decide what is more beautiful you or those brownies both are to die for!! New to your lovely blog and I am totally obsessed! Thank you for sharing! I will be checking in again real soon :). It was very nice to meet you!
Have a fantastic weekend.
xox
Ash@ABpetite
http://abpetite.blogspot.com
Chocolate-Covered Katie says
Aw thanks, Ash. I will have to check out your blog too!
stephanie says
Oh my word…seriously amazing!! I have been wanting to try black bean brownies for a while but could never find a recipe that wasn’t smothered with sugar and eggs. I used half pb2 and half applesauce (plus 1 extra t applesauce) for the oil, and stevia instead of the agave/maple syrup, and they turned out absolutely incredible! Thank you Katie for this recipe, can’t wait to try your chickpea brownies!
Anonymous says
I just made these and they are INCREDIBLE! Thank you so much Katie!! I followed the recipe pretty closely, but used 1/3 cup sugar free maple syrup and 3 splenda packets. I also used 115 g (the lower end) of chocolate chips. I weighed all of my ingredients, so I could be sure and get the same great product. If you are reading this comment wondering whether or not you should make these brownies, stop reading now and go make them; they are incredible.
That said, I CANNOT figure out how the nutritional value could be 115 calories per brownie. I have calculated it several times, and even when using my sugar free syrup, splenda packets and the lowest amount of chocolate chips, I still come in at 125 calories. Of course this difference is minuscule, but I am curious at the numbers. Usually when I calculate Katie’s recipes they are SPOT ON with my calculations. Weird.
Chocolate-Covered Katie says
Use regular maple syrup, not the sugar-free stuff. But you have to calculate it by grams. That really does make a difference. For example, a tbsp of oil is said to be 15g, but if you actually weigh a tbsp of oil, it’s more like 10-12! Sorry for the confusion!
Melissa Hayes says
I saw the recipe and immediately had to make it – FANTASTIC!!! These are the best healthy or otherwise – YOU are amazing!! Thank you
Melissa
Caralyn @ glutenfreehappytummy says
how delicious! sign me up!!
Emily says
I’ve seen these bean brownies so much I gave it a shot but unfortunately I could not find unsalted beans anywhere so I reconstituted the kidney beans in my cabinet and I can’t make a red black bean brownie or a blondie. So I figured I’d make a “red velvet” brownie xD
red chocolate :3 I look forward to the outcome
**Ingredients(are just based off you’re recipe because I’m no good at baking out of my head):
# 1 1/2 cup(s) kidney beans (250g)
# 3/4 tsp baking powder
# 1/8 tsp baking soda
# level 1/4 tsp salt
# 1/4 cup mashed Banana
# 2 tsp vanilla extract
# 1/2 cup quick oats (20g)
# 1/4 cup peanut butter (or other fat source)
I haven’t tried it…. it probably won’t work. But the idea is really nice.. Especially if you don’t have white or black beans. Just make a “red velvet” Blondie or brownie
Guilla says
Guys you can buy a bag of beans and sunk them in plenty of water for 24 hours and then just boil them for a couple hours and you will have unsalted black beans.
I am going to try and make this recipe but I will use avocado oil instead of the coconut oil, I will let you know.
saida says
I tried some before and they were really moist and lacked the fudgy texture of brownies that I love. They had to be eaten from the fridge or they tasted funny. This version looks like a regular brownie! I’m going to have to try these and give black bean brownies a second chance 🙂
Jen N says
I have really really really been wanting a brownie recipe that was flour and processed sugar free. I tried two different black bean recipes and one was horrible and one was barely tolerable. After that I gave up on black bean brownies (I thought I would just have to resign myself to eating your brownie batter dip). I saw this recipe in my inbox and was skeptical. But because it is a cck recipe and you haven’t steered me wrong so far, I will have to give black beans one more chance.
Cierra says
I just tried this! Well… A version of this. I used mashed banana & pumpkin, earth balance butter, coconut flour(!), and cannellini beans because that’s what I had in the fridge! I only made a partial batch, like 6 brownies. And I added protein powder, too, so they’ll be balanced enough for breakfast! They’re soooo fudgy I can’t believe it.. Thanks Katie and happy birthday 🙂
Ali says
Can you send me this version? I don’t have oats and flax but do have coconut flour!
Natali says
well now i’m curious. Soaking the beans as we speak.
All in all I was not a fan of the blondies… don’t get me wrong – they are good. In their own way. Just not something I liked. But I’m itching to try this recipe 🙂 Chocolate… only thing it lacks is mint to make it triple irresistible lol…
Elise says
I think you have outdone yourself this time Katie. I’ve made a few of your recipes but I think this is without doubt the best. They taste amazeballs and actually just like the real thing. You can’t taste the black beans whatsoever, and previously trying the blondes I found they had a slight chickpea taste. So happy! And I’ve just made my step-kids very happy too!
jenica says
I made these last night and they were okay. The texture was great but there was not nearly enough cocoa powder–they still tasted like beans! So I think in the future I’ll add a lot more cocoa powder.
Chocolate-Covered Katie says
Did you make any changes to the recipe? Can you give me more specifics about what you did, so hopefully I can help figure out what could’ve gone wrong?
jenica says
I substituted half of the sugar for dates, which I soaked and pureed with the sugar and oil (no date pieces left over). Other than that I followed the recipe to a T. But the problem wasn’t that they weren’t sweet enough…they just didn’t taste chocolatey! I mean I guess there could be some sort of chemistry with the sugar and bean flavor but it seems unlikely.
Chocolate-Covered Katie says
If you added the date soaking liquid, that could definitely water down the flavor!
Nadiya says
i love keeping the ingredients secret until the end 😛 I’ve tried brown bean brownies before and wasn’t too impressed because they tasted like… beans. So definitely looking forward to making your version
Karen says
First time commenter! I made these last night with not so high hopes, more out of curiosity than anything else. But incredibly they exeeded my wildest expectations, and even my teenage brother and his friend said they were really good. When I told them the brownies were healthy and had beans, they thought I was kidding!
To anyone reading this who is disbelieving like I was, rest assured that these brownies are the real deal and could convert any chocoholic. I love especially how easy they were to make!
Thanks for a great blog, Katie. I read every day.
Chocolate-Covered Katie says
Thank you so much, Karen! 🙂
bob says
Wow, this recipe looks wonderful CCK! I’ll have to make it for some gluten-free, dairy-free, egg-free, refined sugar-free friends of mine! (I can’t eat them because of the beans. I’ll enjoy making them though = ])
Also THANK YOU for including the measurements in grams for each of the ingredients! That makes it SO much easier when I have to substitute something in. = ] = ] = ]
Emily says
I made these last night, and they turned out really good! The chocolate chips made them a bit gooey since I used the full amount, but in a delicious way. I absolutely couldn’t tell there were black beans in the finished product, and that was with canned beans well rinsed in a colander. I loved that I had all the ingredients in my kitchen already and could just throw it all in the food processor for mixing. Delicious AND easy! Thanks, I’m sure I’ll be returning for other recipes.
Olivia says
I just made these and they’re soooo good! I didn’t tell my parents that they have beans in them (and I don’t plan on doing it so I can make them again(; ) But I just wanted to let people know some of the substitutions I made! I did regular rolled oats instead of quick oats, and I did mostly coconut oil but to make it to 1/4 cup of oil I threw in a little more than a tablespoon of peanut butter, so the whole thing has a peanut buttery taste! And then after it was in the pan I drizzled peanut butter on the top (: They were awesome! Definitely making them again soon!
Alli says
These look DELICIOUS! Are there any substitutions for the honey/agave/syrup? I’m going low carb/low sugar, so I was just wondering if that could be possible 🙂
Anonymous says
coconut sugar is low GI and would probably sub well, but i haven’t tried it.
Teresa says
I made these last night, and they were very good. Like you, I’ve tried 3 or 4 different recipes, but there was always something a bit off about them. These were definitely better than those…..and I even used lentils instead of black beans! 🙂
Laura says
For science: I made these with applesauce instead of oil. Worked out just fine. If you are a banana fan, I think using mashed banana would be excellent as well and I like the PB suggestion that you gave.
Sarah says
Definitely worth making. I don’t own a big processor so I started in the blender and then mixed in my small processor. Definitely need a big food processor because the blender texture doesn’t get it smooth enough. I would also recommend using coconut oil…it gives it great flavor. Thanks for a great alternative.
Beth Pearce says
These look absolutely delicious. I am totally trying them and promoting them. I’m going to add Choffy to them, tho, both as an elixir and some dehydrated grounds with the cacao. Thank you.
Kathryn says
I made these last night and they’re hands down the BEST black bean brownies i’ve ever had! I used raw honey and really didn’t get a strong honey taste to them at all, and my brother said they tasted far better than package brownies BEFORE i told him there were black beans in them.
I also discovered that if you cook them in a pie plate (i have no baking dishes right now :p) and stick the leftovers in the fridge they turn into a giant, chewy chocolate cookie!
Food For Thought says
I am a HUGE black-bean brownie fan! They taste a million times better than any “normal” brownie! Since I discovered a black-bean brownie recipe I have never looked back!
P.S. I am in love with your blog, who doesn’t love chocolate? 😉
Check out my Nutrition blog at blogfoodforthought.com !
Anonymous says
Can someone tell me what we are using, Dark chocolate chips or Semi-sweet chips? Im sure it makes a difference. Thanks!!
Chocolate-Covered Katie says
I used semi-sweet. 🙂
Lauren @ Oatmeal after Spinning says
Yup- I love black bean brownies. I made them for my birthday this year! They’re almost like FUDGE- the density is just great!
Karen in SE Texas says
I must try this recipe. I loved your blondies. I have made black bean brownies in the past from another recipe and they were not good. But this looks much, much better.
Laura says
Katie these brownies are amazing! They are so fudgey and moist, my dad didn’t even guess they were healthy! Let alone that they had black beans in them! I’ve tried some of your recipes before, and I don’t always like them, but Pumpkin Bread in a Bowl, Healthy Milkshakes, and these brownies have utterly blown me away!
Keep up the great work!
Jamie says
I’m making these for my daughter (ahem, and me), but I have to know the carb count for her. Is your nutritional info based on 9 or 12 brownies? I need to not be lazy and go calc it out myself 😛 My 7 year old is a type 1 diabetic, so I have to count carbs for her. Oh, the joys 🙂 BTW, she LOVES your “frosting” recipe usiong coconut milk. I’m excited about it, because if I use that on cupcakes for birthdays or whatever, she can have the entire cupcake, frosting and all, without such a harsh sugar spike! thanks so much for blogging 🙂
Chocolate-Covered Katie says
12 🙂
Wendy says
I made these brownies this morning and they are great! I substituted the oatmeal for almond meal and cut down a little on the oil because the almond are oily.
Bowm says
I actually have tried black bean brownies before, and those were flour-free, too!
http://mylittlecelebration.com/food/vegan-black-bean-brownie-bites/
I really, really liked these—your recipe seems different enough that I’m definitely going to experiment and see which one “pans” out better…ha…
Sarah says
I just made these tonight – they were amazing!! Tx 🙂
Becky says
Wow, wow, and wow. Not to mention YUM. I made a double batch of these, with 1/2 agave and 1/2 honey. I was a sceptic, but every recipe I’ve made from your blog has been AHHH-MAAA-ZING, so I was hoping for the best. I was not disappointed! I was also able to bring these to my nephew’s birthday party, and my sister-in-law who needs gf and sugar free ate these up! She was so excited to have some yummy brownies! Even my 19 month old enjoyed them- BONUS! Thanks so much!!!!
Joan says
I just made this and tried it a couple of minutes ago. It is twin-approved, hubby won’t even believe it is made of black beans. I love it. Time to stock up on black beans. Tomorrow, I am trying the blondies.
Kim says
Oh. My. Goodness. Katie, you are a genius! I have found and tried to make black bean “brownie” recipes in the past and they were epic failures. I put the word “brownie” in quotes because for the recipes that I have tried, they resembled brownies only in color and shape. Don’t get me wrong, these other recipes didn’t taste bad… but if I was expecting a brownie and got this other treat, then I would be furious! (I am a bit of a chocoholic and have a horrible sweet tooth and I take my treats VERY seriously!) But let me say that you have hit it out of the park with this recipe! I made a batch yesterday and they turned out fantastic. They were so rich and chocolaty, I could not taste any bit of the beans. I made a second batch today to take to a barbeque. I look forward to trying another batch with the peanut butter substitution to see how it turns out. Thank you for this awesome recipe, I absolutely love it! This one is getting printed out for sure because I don’t want to risk not having access to my internet bookmarks and being without it. It also makes me wonder why I ever made brownies with flour in the first place. I will never use flour in brownies again!
Alissa says
I just made these and they were soo good! My husband and I almost ate the whole pan in one sitting! Have you ever considered making a zucchini version of these?
Chocolate-Covered Katie says
I have a chocolate zucchini cupcake recipe going in the cookbook… but you’re right- Maybe I should try brownies!
Josh says
Just made these. How can I put into words how amazing these brownies were? They’re probably the best brownies I’ve ever eaten (healthy or not healthy). So gooey, fudgy…
Thank you, THANK YOU so much for this recipe. I will probably be making this weekly!
Josh
Tanisha says
Made these tonight, minus chocolate chips (sorry!). I did, however add a scoop of chocolate protein powder, chia seeds, and walnuts. They are EXCELLENT!! Thank you so much for the great recipe!
Nicky says
YES!!!!!! I love black bean brownies!!!! I have typically used Robyn Openshaw (GreenSmoothieGirl)’s recipe with a couple of modifications. My dad is a died in the wool unhealthy brownie fan and even he loved them. It’s been months since I had them though. We live with my in-laws and their oven is broken and they haven’t fixed it.
Ysabelle says
Perfect timing for this recipe, I was just thinking of making some the other day! I was so excited I went straight to the supermarket, bought, soaked and cooked some beans and made these brownies. Safe to say these are the best healthy fudgy vegan brownies I have ever made.
Some modifications I made were to use kidney beans instead of black beans, carob instead of cocoa, coconut sugar instead of maple syrup, and your Better than Nutella (which is, by the way, amazing) instead of oil. Plus, I … omitted chocolate chips as the shop that sells the dairy free variety is a bit of a drive. Nonetheless it tastes delicious and even my 6 year old sister, who eats mostly processed sugary junk food and refuses to eat anything unfamiliar, gave it two thumbs up. I bet the rest of my family wouldn’t even dare think it had no flour and was instead made of beans!
Thanks for the recipe, next up: Snickerdoodle Blondies!
PK says
Cannot get black beans here in Western Australia at all – the closest thing we can get is black bean sauce (for asian stir fries) – and I am certain the salty sauce is not interchangeable with canned black beans. I also know we cannot import foodstuff like that from overseas – we tried to bring some canned pumpkin puree back last time we visited the US, and had it confiscated at the quarntine station hen we arrived back in Australia 🙁
Erin says
Have you had the Dr. Oz black bean brownies? I didn’t really like those that much. I am willing to give yours a chance though!
Chocolate-Covered Katie says
Nope! Haven’t tried them!
Faye says
I made a batch few days ago with some substitutions. I don’t have a good food processor so I put the beans in the blender with the coconut oil melted, along with a 1/4 cup of maple syrup and blended really well. For the rest of the sweetener I used 1/4 cup honey. I subbed in quinoa flour for the oats and I definitely added 2/3 cup chocolate chips! At first they seemed undercooked, I’d say wait until totally cool before cutting. My daughters will eat anything brown that remotely resembles chocolate, so they liked these. My husband is pickier, he claimed he tasted the beans (I told him after he finished the brownie!) as an aftertaste. I’m doubtful, but I’ll take his word for it! All in all, I like the recipe and I’ll make these again and use them as a snack for school.Thanks Katie!
Kyla says
Okay – I substituted peanut butter (organic, crunchy, because that’s all I had although if I had had a choice I would have used smooth) instead of oil. EVEN BETTER THAN THE ORIGINAL. Makes it fudgy and delicious. Also negates any beany taste that might have been there (the first time I made these I did really like them – but the occasional bite would give away that black bean flavour) .. .definitely suggest this substitution!
Kyla says
okay, well, if I am going to be strictly honest, here is exactly what I did:
First, I doubled the recipe. Second, I ran out of vanilla so only 1/2 tsp in there instead of the 4 a doubled recipe would require. Third, I used organic rolled oats rather than quick oats (I never have quick oats on hand!). Fourth, I substituted the peanut butter for oil as I said above. Fifth, I used equal parts honey and agave rather than one or the other. Sixth, I made these at, oh, about nine in the morning and we’ve really enjoyed them now for breakfast! 🙂 Love this recipe – thank you for it!
Katie says
I have to say I’m not so in love with these. Definitely not close to real brownies in the box, and although you cannot taste the beans at all my family all thought they were weird when I served them! 🙁
Chocolate-Covered Katie says
Can you tell me more specifics about what you did, what ingredients you used, and any substitutions you may have made, so I can help figure out where yours went wrong?
Katie says
I followed the recipe exactly with maple syrup and sugar, no substitutions. I used unrefined coconut oil because I like the flavor. I used a food processor and blended until I didn’t think I could blend anymore. The texture was just strange and they were very thin. I think maybe double the recipe would have made them more like the size of regular brownies, but I don’t know what can be done about the texture since it is most like due to the beans.
Karen w says
I know this comment is really late, but I would suggest that for a better texure you try freezing them. I have made these multiple times and whenever we have leftovers we freeze them and they develop this really great fudgy texure that is even better than fresh out of the oven though unlike you, I love them that way too!
Grace says
I’ve never found a black-bean brownie I liked… until now! I made these to take to a work dinner. I didn’t tell anyone about the black beans and everyone loved them – I saw a few going for seconds. I didn’t use vanilla (didn’t have any on hand) and used about 1/2 agave and 1/2 maple syrup (only because I ran out of agave). I also added an extra tbsp cocoa powder to ramp up the chocolate taste. They turned out amazing! I topped them with a little glaze (melted chocolate chips and a touch of coconut oil).
Next time I might try subbing out 1tbsp of oil for a tbsp of espresso, only because I love the way coffee enhances the flavour of chocolate.
Rachel @ my naturally frugal family says
I have had black bean brownies, but have not found one that didn’t taste a little off (thus not making them acceptable to traditional dessert eater). I cannot wait to give this recipe a try (and try them out on my work colleagues).
Becky says
Just made these for the family to enjoy after a healthy meal of chili. They loved them! So did I. I admiited that they were healthy, but that’s all. No one had a clue! Thanks for posting this fabulous recipe.
Noel says
I made them and loved them! So did my family, mine didn’t set up as good as yours and were a little more fudgie. So harder to hold in your hand and eat but still great!!!!
michelle says
Hi, we are trying these tonight. I am sure they will be delicious. But, just for clarification, I am pretty sure oats have gluten?? So, I am not sure they should be called gluten free. Maybe I am wrong…..?
Grace says
Most celiac organisations agree that oats are fine for gluten-free diets, as long as they are uncontaminated with other grains (e.g.: http://www.celiac.ca/index.php/about-celiac-disease-2/cca-position-statements/position-statement-on-oats/).
I know Bob’s RedMill has gluten-free quick oats as do most healthfood stores.
PK says
There is a small percentage of celiacs who are just as sensitive to oats as they are to standard gluten-containing foods. I am one of them, and have the same reactions to certified gluten free oats as I do to a full gluten white bread sandwich. Sucks.
Grace says
I’ve heard of a few people who can’t handle oats. That would suck… I love my oats 🙁
Catherine says
My daughter is also highly sensitive to gluten and cannot have oats, as they create a gluten reaction. I have found that subbing the equivalent amount of quinoa flour (or quinoa ground in the VitaMix) for the oats often works in baked goods.
Sherri says
I made these for my family tonight, and let them eat them before telling them what was in them. They were talking about how good they are, gave them a 10 on a scale of 1-10! When I told them they were made with black beans they were absolutely stunned! Most certainly a keeper.
Courtney says
I tried these this weekend and they were phenomenal! Everyone was impressed, including 4 picky children! Definitely making these again.
Earline says
I love the taste of these brownies—–made them to send to my grandson at college—-however mine are a little soggy—-maybe i didn’t drain the beans enough ??
Thanks for all the delicious recipes, Katie —
Chocolate-Covered Katie says
Definitely shouldn’t be soggy! Don’t cover them completely if you’re not keeping them refrigerated.
Sherry says
I made these today, they do sort of smell like beans or something healthy, not sugary brownies. But they taste like a whole grain brownie, again, not the sugary fat brownies, but they taste really food. As someone who loves a sugary, chocolatey, gooey brownie but trying to find healthy alternatives I don’t feel guilty about, this is a good one! I’ll share them tomorrow at work, see what everyone else thinks.
Tamara says
I attempted black bean brownies a couple years back with terrible results. However, I trust any recipe you throw out there, so I decided to give bbb’s another chance. They smelt amazing cooking, and after my first bite, I knew I had no reason to doubt you. Thank you so much! Oh and I also added dried cherries to mine – it was a good decision 🙂
Rosemary says
I made these and they are delicious!! I wanted to comment on facebook, but I don’t want to ruin the surprise to my carnivorous friends/family. I used flour instead of oats and a little water, because I don’t have a food processor. It was so delicious!! I was a little worried, but couldn’t stop licking the blender glass.
alloyjane says
First off, Happy Belated Birthday Katie! Second, can’t wait to try these. I don’t have a food processor but if the blender doesn’t do the job, I’ll just have to do it the old fashioned way: with a fork and some elbow grease. Got my beans wasting time in a crock pot (am gonna stick to the old fashioned method from now on) and as soon as I get some vegan chocolate chips, we’re gonna go to town. Cheers!
Sam says
Hey Katie,
After a bit of a disaster with your blondies, subbing applesauce for all of the peanut butter (my mistake entirely!), I used half pb and half canola oil for this and they were amazing!!!! They may be healthy but its probably not healthy to eat the whole pan, they’re so addictive.
Can anyone here tell me whether the pumpkin brownies are better than these? If so, they are next on my list!
Hope you had a happy birthday, keep up the good work 🙂 xx
Jess says
I made these over the weekend and substituted peanut butter for oil. Unlike other comments I have read, mine did not turn out super awesome 🙁 The peanut butter changed the texture of the brownies in an odd way, and the peanut butter taste was vague which also made the overall brownie flavor a bit off. They were still good, but I want to play around more with other oil substitution options, such as applesauce. Other people said that their peanut butter substitutions worked out great, so maybe it depends on the peanut butter. I buy Wegman’s Organic Creamy peanut butter….it is not oily at all. Perhaps the “right” peanut butter to use would be one where the oil tends to separate. Just food for thought. Can’t wait to try to make them again, though!
Anonymous says
Hey Jess, when I used a nut butter, I subbed Justin’s hazelnut chocolate spread (2 indiv serv packets) and it tasted wonderful. And it wasn’t just my vegan taste buds – I took them to work and they were literally gone in under 10 minutes.
Katie says
I made these last night and brought one to work this morning for a snack and oh my gosh are they ever delicious (I’m annoyed that i didn’t bring two…..or the whole pan!). Thank you so much for this recipe! I have recently had to remove gluten, eggs and dairy from my diet and have been struggling to find reliable recipes for when I want to make myself a treat. Not only is this healthy but meets all of my dietary restrictions too. Once again you never disappoint with your creations!!!
Jenessa says
I just made these last night and they were EXCELLENT! You would never guess they had black beans in them! Instead of coconut oil I used peanut butter; I couldn’t be happier with the results. They tasted great! I plan on making them at my next bookclub meeting. Thanks Katie!
Barbara says
Hmmmm….I never thought about subbing out the coconut oil – I’m not a fan of coconut ANYTHING, soI might try using almond butter since it’s slightly ‘better’ for you than peanut butter…..
Abigail says
I tried these! I skimped a little on the chocolate and would probably change it to your proportions next time, but they were still enjoyable! My husband was highly amused but enjoyed a few.
We were wondering, what are the black beans replacing? Is it eggs? I am just wondering how you got the idea to put them in and why they’re needed. 🙂 Thanks!
cck says
It actually replaces the flour–and also adds moisture so you don’t need as much fat. Like flour, beans are starchy.
Definitely wasn’t my original idea to make black bean brownies, though. There are many other recipes out there. No idea who thought of the idea first, but it’s a great idea!
Abigail says
Thanks!!
The Blissful Baker says
I’ve never tried using beans in brownies before-but these look so good I may have to give it a shot!
Check out my latest recipe, review & giveaway @ Baking Blissful
cucicucicoo says
i can’t wait to try these! but i’ll be doing them with cooked dried beans, not the canned type. and thank you so much for the metric conversions of the ingredients… it makes my life so much easier! 🙂 lisa
Marci says
Hi Lisa,
I generally cook my own beans as well but found, in Katie’s white bean recipes at least, that the results were not moist. The canned beans (Eden Organics) work beautifully. Please post your results with the cooked black beans.
Thanks!
cucicucicoo says
hmmm, that makes me worry. i’d like to hear if katie herself has any words of advice about the type of beans used. i’ll let you know!
Marci says
Not to worry. They are so good that I’m sure they’ll be fine w the cooked beans – especially with the 1/2 cup of maple syrup…
Danielle says
I just tried them tonight with dried beans and honey. I found the initial “batter” to be pretty thick, but the addition of some black coffee thinned it down to the right consistency while enhancing the chocolate flavor. Even my always-skeptic husband liked them (ok, he ate half the pan – in one sitting). They were a HUGE hit for my 2 and 4 year olds, too. A new recipe box member. Thanks, Katie.
Kimberly says
I will definitely be trying this soon. I have three girls under 5 (so I won’t be using any artificial sweeteners), but I’m really excited to try these with them, especially since my oldest is constantly asking me to make her brownies.
Kimberly says
I made these almost right after I posted (exactly as posted with the maple syrup option) and I have to say that I don’t really care for them, although my girls do. If they actually eat what I made I will try them again with dark chocolate chips, the simply dark cocoa and something other than maple syrup and see if I find them more palatable. They smell cloyingly sweet and I’m hoping that maybe the smell is affecting my taste and that those changes might help. Regardless of whether that makes them more appealing to me, I’m grateful for a healthy brownie for my girls.
nancy says
OMG! these haven’t even made it to the oven yet. I’m licking the spoon just as I would if they were regular brownies!!! Which, if taste as good once baked, I may never go back to again!!
You are a genius!
Marci says
These are incredible! Subbed Simple Treasures Quinoa and Buckwheat flake cereal for the oats and raw cacao nibs for the chocolate chips. Used the 1/2 cup of maple syrup. Perfection!
Thank you SO much!
Sarah says
I was out of oats the second time i made these and all I have is dark chocolate cocoa powder, I also added pecans to the mix they have a more brownie like texture if you arent one for the fudge my family adores them but wanted to strangle me when i told them what they were made of 🙂
Allie says
So I made these and they were fantastic. So delicious! My dad thought I was crazy, but he ended up loving them too. I was reluctant to share these things. Thanks for the recipe, it was a hit.
Chocolate-Covered Katie says
Thank you for making them!
Trelawney says
Do you have a suggestion for someone who can’t eat oats? (I also can’t eat soy, cashews, or a few other nuts); also, are the beans supposed to be raw or cooked? I assumed cooked, but I’m seeing discussion about it above… thanks!
Chocolate Covered Katie says
Cooked beans (or canned), and try ground flaxmeal maybe? Or rolled barley flakes?
Annette says
I substituted quinoa flakes, and the consistency wasn’t as good as with the oat flakes. The brownies were mushy, they never really firmed up. I think the quinoa flakes aren’t as robust as the oat flakes. I’m going to try 1/2 quinoa flakes and 1/2 ground flaxseed, or maybe just quinoa flour, next time.
Erogo says
Quinoa does not absorb as much liquid as oats, would need to reduce the liquid, or perhaps add more cocoa powder. On that thought anyone had any luck subbing with cocoa powder and upping the chia/flax for more of a binding in place of the oats? Go a step further if you want to make SUPER RICH CHOCOLATE Brownies and attempted subbing pure cocoa butter for the nut butter, cocoa for the oats, and perhaps a bit of yogurt? I am great at coming up with ideas, just poor and can’t risk wasting my ingredients.
Anna Mumau says
Thank you for such a wonderful recipe! I did end up replacing the oil with peanut butter and used 2 tbsp brown rice flour instead of the oatmeal. I cooked mine for 21 minutes because they weren’t done after 15. Turned out delicious ~ THANK YOU!
Guilla says
Anna,
Did the rice flour help for them to “rise” a bit more? I might try that cause my little girl just would not buy me the “little cake” idea cause they were too cookie flat, you know what I mean?
Anna Mumau says
Hi Guilla! The brownies were very thick and chewy. They were not cake-like at all. So no, my brownies did not rise at all, actually. I put mine in the freezer, and they are so delicious that way! Just thaw it for a few mins and it’s like eating fudge.
Jennifer says
Just wanted to say I’ve tried other black bean brownie recipes and they were good, but I LOVED the fudgy texture of yours! I subbed unsalted creamy PB for the oil and they were delish. Next time I plan on swapping the PB for almond butter and replacing some of the vanilla extract with almond extract. MMMMMMMM!
Melanie says
I do think these taste different that brownies with flour but I think that it’s a great thing! They were so delicious!!!! I made them exactly as printed. I had to bake mine about 5-7 minutes longer b/c they were so gooey. Then I would recommend letting them completely cool before cutting. And I have to say that I think they get better with time too! I made them 3 days ago and I just ate the last one tonight and every brownie tasted better than the last. My dad liked them and I’ve tried black bean brownies before and he hated them. Of course, I didn’t tell him this time, even after he ate it. It’s my little secret. 😉
Melanie says
Ok more specific- I used maple syrup, coconut oil and dark cocoa powder.
Diane says
Hands down these are the best brownie ever! THANK YOU!
Monica says
Tried making these in my Magic Bullet mini blender/processor and they didn’t turn out well at all. The food processor is crucial for these! I look forward to trying them again when my new food processor arrives! PS I was hooked on your different “milkshakes” recently, I would come home and have one every night after work, it was the highlight of my day! Yum
Lisa says
I tried my magic bullet as well, I don’t have a food processor. I added a few teaspoons of soy milk and they turned out fine.
Smisteph says
I wish I could share a pic to show you how amazingly fudge-y these turned out!! They are DE.LISH!! By the way, after making three batches in a week I was out of black beans but was desperate for some more of these (since my whole family scarfed them down!) so I subbed garbanzo beans for the black beans, and they turned out great! Almost more milk chocolate than the dark chocolate flavor the black beans lend, but still so, SO GOOD!! Thanks for the new family favorite dessert!! 🙂
barbara says
Hi katie,
I just made these but they came out really flat. do you know (or does anyone else know ) why this happened? maybe i didnt cook longenough or overcooked? thanks!
Chocolate-Covered Katie says
They’re not supposed to puff up like cake. More like fudgey brownies… I don’t like cakey brownies ;).
Keri says
These are REALLY GOOD! Very moist and rich and dense and fudgy, which is exactly how I like my brownies! Great recipe, thank you for posting!
Guilla says
Katie I made them today and my 3 year old girl LOVED them! She just went Mhhhhs and yums all the time, although I think I over cooked them a little and dried them a bit :(. Do you think that, if I crack a couple eggs into the mix they might “sponge up” a little more? She would not buy me the “little cake” idea cause they do not rise as a “normal” cake would… Thank you!
Kelsi says
These were so good. I made mine with maple syrup, sugar and coconut oil, but I think I will use vegetable oil next time. I think they have a slight coconut flavor to them when they are warm. SOooooooo good though. Thank you for the recipe. 😀
Sherlock says
Now these are much better than your other brownies I have tried. As everything was getting processed, I stopped and taste tested. Had to add about 1tbsp more of cocoa powder but everything else remained the same. Processed until completely smooth, almost like a frosting smooth. Delish! Great brownies CCK!
Georgia says
I tried this recipe today and it was awesome! I ate the first piece, stared at the rest at the tray and thought ominously, These brownies are in serious danger! I seriously could’ve consumed the the whole tray if it weren’t for the fact that it was dinner time. So I exercised some self-control and only ate 1/4 of the tray. 😀
The texture was melt-in-my-mouth wonderful, but I was wondering if there were a way to get it more fudgey since I also do love fudgey brownies?
I also thought to suggest that maybe you could state how long you ran the food processor, for example, 5 or 10 or 15 minutes? Or maybe there is too much of a difference between a good, strong food processor and a weaker one to really be able to approximate the time. I ran it until the black beans were pretty small flecks, and after a while I realized it wasn’t going to get it to a totally smooth, pureed texture, so I stopped it at that point. Not sure if that was enough, but it ended up great anyway. I didn’t time myself, but I think it took about 5-10 minutes for me.
Chocolate-Covered Katie says
More fudgey = cook shorter time, then let cool, then pit in fridge to firm up without baking more.
Yeah, I on;y have to run the fp for a few minutes (definitely nowhere near 10).
Anonymous says
This is my first time commenting on any blog, but this recipe is SO good I had to say something. Made these last night and was completely stunned at the amazing results. They are better than just about any other traditional brownie I have ever had. But be warned: we devoured the entire pan in less than 12 hours!!! YUMMY.
Joanne says
Maybe I was just lucky but I’ve made a chocolate version of your white bean blondies and it worked beautifully. I substituted tinned red kidney beans for the white beans, and chucked in a fair bit of cocoa (the more chocolately the better, right?) and it was delicious. Even more convincing than the blonde – just like a regular brownie and not the slightest bit cardboardy.
I’ll have to look for some black beans now so I can try this new recipe too. You are turning me into the bean baking queen. 🙂
Mel says
Hey Katie! I tried this recipe and subbed the coconut oil for Justin’s Hazlenut Chocolate spread (individual packets x 2). They turned out beautifully and everyone at work is absolutely loving them!!
Sherlock says
You think this would work with garbanzo beans?
carolyn says
Is that nutrition based on 9 or 12?
Sherlock says
Made this anyway with Garbanzo Beans and substituted the Maple Syrup (I ran out) with regular Sugar. Again, added about another tablespoon of cocoa powder. My goodness they were amazing.
Liz says
This is the first recipe of yours I tried. I don’t have a food processor, but it still turned out really well!
I blended the black beans and the maple syrup in a blender and then hand-mixed the rest of the ingredients, since my blender is not the best. I also subbed PB for oil and added ~ 1 TBS extra cocoa powder.
I was worried it would not taste good (I made the mistake of trying the batter), but it was awesome! I like these more than regular brownies because they’re rich and don’t make me feel icky after eating them. Thank you for the recipe, Katie!
Julie Mae Reck says
Made these last night and they are SO YUMMY! They really are everything you said they are! I’m going to post the recipe on my blog later… with a link back to here, of course!
Michelle says
OMG, these brownies were sooo good. I offered them to friends and family and didn’t tell them what they were. So said the textures was different but it was unanimous that they were awesome.
Brian says
Hey Katie. These turned out to be a great consistency, though a little rich for my taste (I might use less cocoa/chocolate chips.) Wonderful recipe, though. Definitely beats the typical boxed brownies with eggs, milk, refined flour. I will make this recipe again, for sure!
Gabrielle says
Great Recipe! Thanks for figuring it out. I love chocolate so I used 4 Tablespoons of cocoa instead of 2. I also only used 1 teaspoon of vanilla and added 1/2 teaspoon of cinnamon and an 1/8 of a teaspoon of cayenne. Mexican Brownies!!!!!!!!! So delicious!!!!!!!! Thank you!
Amy says
I have a recipe for black bean brownies that is to die for. flourless. I love it so much. I think it’s better than regular brownies in a lot of ways because firstly, they dont make you sick if you eat several. secondly, it’s really hard to overbake them. regular brownies tend to get dry at the edges, and especially at the corners.
I make a peanut butter topping for mine that goes something like this: half a cup of natural peanut butter, two tbsp raw honey, pinch salt and a spoonful of coconut oil. pour that over your brownies….oh…my….
Merissa says
Sounds awesome! Will try it!
patti says
These were delicious! I am a messy baker and didn’t realize I was out of vanilla till it was time to add it…lol. I substituted orange and it was still really good! definitely will make again…with some peanut butter maybe. Thanks Katie!
Anonymous says
Ive made these 2x so far. The first batch I did half peanut butter & coconut oil, & half of agave & honey (1/2cup). 3/4 chocolate chips. These tasted really moist, fudgy, and yummy. The only problem was that after 30mins I felt like I was going to crash and felt sick. I believe it was either the brand of beans or that Im just too sensitive to sugar, or honey in that amount.
The Second batch…I made the beans fresh which I believe has less preservatives. I added 1/2tsp dried stevia from my plant….and about 1/4honey. 1/2 chips. So ALOT LESS sugar this time & fresh beans. This time I did not get sick. It tasted good….but not as sweet as the first batch. Which if I wasnt senstive Id prefer the 1st batch….but the 2nd is still very good too.
I enjoy playing around with ingredients anyway…its fun being creative. And soon ill be getting the Stevia that Katie recommends as Ive heard theres less fillers. I only have IN the Raw Brand 🙁
<3 Thanks
Priscilla says
Ive made these 2x so far. The first batch I did half peanut butter & coconut oil, & half of agave & honey (1/2cup). 3/4 chocolate chips. These tasted really moist, fudgy, and yummy. The only problem was that after 30mins I felt like I was going to crash and felt sick. I believe it was either the brand of beans or that Im just too sensitive to sugar, or honey in that amount.
The Second batch…I made the beans fresh which I believe has less preservatives. I added 1/2tsp dried stevia from my plant….and about 1/4honey. 1/2 chips. So ALOT LESS sugar this time & fresh beans. This time I did not get sick. It tasted good….but not as sweet as the first batch. Which if I wasnt senstive Id prefer the 1st batch….but the 2nd is still very good too.
I enjoy playing around with ingredients anyway…its fun being creative. And soon ill be getting the Stevia that Katie recommends as Ive heard theres less fillers. I only have IN the Raw Brand 🙁
<3 Thanks
Jillian says
Wow! Maybe if these weren’t so wonderful I wouldn’t have eaten half the batch in one day!!! I might try less chips next time and see if they don’t last me longer! I used crunchy Skippy (natural). I was wondering if anyone tried adding protein powder?
THANKS FOR THIS RECIPE!
Brandie says
I’m gonna try these with carob so lil man can enjoy some too! 🙂 They look seriously delicious.
Elma says
OMG! I made this recipe last night and they were incredible. My 8 & 5 year old kids even loved them. Thanks for sharing this guilty free recipe!!
Jillian says
So I tried them with 1/2 cup chocolate whey protein (optimum nutrition) instead of 1/2 cup oats…and still subbed with chucky pb for oil….and used sugar free syrup for agave….a little dryer than with oats and agave, but still yummy and much prettier 🙂
Renee McGrath says
Tried making these with regular (not instant) rolled oats and they came out fine. Had two for dinner tonight, actually… Which reminds me, is the nutritional information based on a 1/12 or 1/8 batch serving?
Jen @ Existential Evolution says
Hey Katie! I brought your No Flour Black Bean Brownies to my family reunion recently and featured their awesomeness on my blog at http://www.existentialevolution.com. Thanks for all your delicious recipes and inspiring others like me!
Rachel says
Made these using peanut butter in place of the oil. Yum! Also used a ghiradelli dark chocolate bar in place of the chips. Put it in the food processor too. Thanks for this yummy recipe.
Natasha says
I just made these and I would never have guessed there’s beans in. I used butter beans and molasses. The molasses taste comes through, but I think it’s a good thing. Amazing recipe 🙂
Autumn says
I made these for a multifamily get together and they were a huge hit among kids and adults.
Thanks!
Sandy says
The black bean brownies are one of our new favorite dessert recipes! I have made it several times with a few changes and they turned out great. I added in PB2 in place of some of the oil, plus added alittle applesauce instead of the honey/maple syrup. Thanks Katie for a healthy yet another healthy dessert recipe. I have passed on your website to so many people. Keep up the great work!
bobbi says
I just repinned this on pintrest. I have a list of recipes I must try and I highly recommend to all my friends to visit this blog! I love your recipes!
probably bake these up tomorrow.
Ella says
Hi Katie! I re-pinned this recipe from your pinterest and I must say they came out more than wonderful when I made them myself! My pinterest name is EllaSmith95. Have a good day, Katie!
Shawna Mefferd Carroll says
These are AWESOME. That is all.
Sudha says
Pinned it!!
Autumn says
Love these brownies!!! and one is enough with the protein, very satisfying 🙂
karen says
Katie, you are amazing. I’ve shared your blog with so many friends. I made these brownies for my neighbours Birthday and they were blown away. They couldn’t believe they were healthy, had beans in them and were so delcious. Thank you for all that you do.
Blyss says
I sub PB for the oil and these turn out great… just a light peanutty, taste which i like. but chocolate is still the main flavor! I also use rolled oats in mine… and it turns out fine as long as i process it long enough. I’d like to try it with flax sometime too…
Megan says
I’m sure you realized this but this recipe will make an awesome brownie batter dip. I am leaving out the oats, honey/agave (I use stevia), chocolate chips, and coconut oil and adding almond milk, and eating it raw tomorrow for my post workout. I have decided if I am going to add the protein powder to it or make as shake.
Danielle says
Someone on a group that I am on recommended your recipes. Just tried this tonight and you have converted this skeptic. They are AMAZING! Who knew black beans could taste so good? Thank you for this great recipe. I’m looking forward to trying your coconut crack bars.
Angie says
I made them today added a little espresso powder to them. They are very moist and almost fudge like is that how they are supposed to be? Mine didn’t crack like the picture which is why I’m asking. Husband loved them even after I told him what was in them, will be making them for the family that is coming to visit later this week. Guess we will have to eat the first batch first!
Chocolate-Covered Katie says
Yes, they’re supposed to be fudge-like. But not gooey…
Alia says
OMG i can’t wait to try these! Katie you’re a genius! I’ve had your tofu chocolate pie almost like a 100 times by now and this seems like the next on my list! much love all the way from India :):) you should come to india sometime, we’re a predominantly vegetarian society – you’ll LOVE it!
Quick question- No vendors here in India seem to understand what black beans are. the Hindi translation of them is urad on the internet so are these black beans –
please confirm for me so i can get baking!! thanks a LOT
Alia
Chocolate-Covered Katie says
Yes, those are black beans 🙂
(I took the link out because my spam filter didn’t like it!)
Becky says
They are good with white beans too.
Shannon says
No lie, I have made these 3 times this week. These are mad crazy awesome! Thanks Katie for helping me convert more people over to the idea of healthy, vegan desserts.
Shanna says
I have a lot of black bean flour I would like to use up. Any idea how much I should use in place of the black beans?
z says
Hello….i love your blog….i have a quick question…i am making this for diabetics and i would really like to reduce the carb count as much as possible. Do you think i could use unsweetened chocolate chips…and would i have to add erythritol? Thank you so much
The Healthy Epicurean says
Oh wow! These sounds fantastic – and healthy too. I’m trying them tomorrow 🙂 Thanks for the recipe…
Jessica says
Hi Katie! Just made these brownies, and while they’re deliciouuuusss are you sure it should only take 15 minutes to bake? Mine took about as long as a turkey!
OK I’m exaggerating ahaha, but the brownies still baked for about 40 minutes…Is it supposed to be extremely, extremely gooey when it comes out of the oven (after 15-20 minutes)?
Just wondering. Brownies were out of the oven for about 15 minutes before my roommies and I devoured them all =D
Chocolate-Covered Katie says
No, not extremely gooey. Did you preheat your oven?
Jessica says
Yes. Hmm…it might have been just our oven. Like I said before the brownies were de-li-cious. We just waited a little longer for them xP
Kari says
Katie, these were absolutely delicious! I didn’t have a baking pan though, so I used a cupcake pan instead…mine came out a little soggy (not complaining though, still delicious). I would probably reduce the maple syrup to be 1/4 cup because mine were plenty sweet and could due with less. Overall though, AMAZING, thank you for creating the recipe!
Rosa says
Kari, you increased the syrup and I over did it with the chocolate chips! they are truly amazing thought aren’t they.
Cat says
I only had one teaspoon of cocoa powder, but instead, I added a tablespoon and two teaspoons of peanut butter and a little bit of cinnamon. They were great!
Rosa says
I tried the recipe and made a few changes based on your own recommendations and one based on my own choice.
I replaced all of the oil with plain non fat yogurt. I used plain instant oat meal because I couldn’t find the quick cook ones in the store today. I increased the agave in place of the sweetener and I used the bigger recommendation for chocolate chips (maybe a tad bit more than that). My only regret is increasing the chocolate chips too much. It was very sweet and too gooey. I really loved the results minus the excess of chocolate chips. I knew as soon as I tasted the batter that it was going to turn out delicious. I am so glad I decided to test this out because I can’t see myself making regular brownies now knowing that these are so delicious and have so many healthy ingredients inside. Thanks for sharing this wonderful recipe!
Lena says
I finally made these yesterday – and they turned out amazing! Honestly, not even a hint of a bean-y taste. They didn’t turn out too pretty though, haha. The top was almost black and bumpy. But I added some melted peanut butter mixed with maple syrup on top, and they taste sooo good, I really don’t care about how it looks. Now I just have to buy some more coconut oil so I can top the next batch with chocolate magic shell, like I had planned on doing this time 🙂
megan says
THESE ARE AMAZING!
HCT says
And I can’t believe I used to make (toxic) brownies from a mix! Thanks again!!!
HCT says
It looks like my first comment didn’t post. Thank you for the fabulous recipe! I made these with my four-year old son. We don’t have a food processor, although I should invest in one. I blended the batter in the blender in thirds and it came out fine. It’s a great way for kids and adults to eat their black beans! It was easy to make, especially since all the ingredients were already in my pantry. I use EDEN ORGANICS black beans, since it’s organic and the can is BPA FREE!
Chocolate-Covered Katie says
I’m so glad you liked them! 🙂
Rebecca says
I made these but they didn’t set up too well. They were still very gooey when I took them out of the oven, and I cooked them for the full time, plus a bit more. I stored them in the frodge overnight and that firmed the brownies up a bit more. Any suggestions?
Rebecca says
I just read everyone’s comments. I think I try some of their suggestions when I make them again!
AC says
I love this recipe! Thank you for providing it.
I tried it with oat bran instead of quick oats and it was much easier to blend (when you don’t have a processor!)
Can’t wait for the next recipe!
Katie says
Hi Katie,
I don’t know if you remember my comment a few months ago but the first recipe of yours I tried was the deep dish cookie pie. It was good but I had put way too many chocolate chips, making it a molten chocolate pie, and I couldn’t really enjoy the bean batter aspect!
So I saw this recipe and was determined to make it right. I used honey, canola oil, close to 3 tbsp of hershey’s dark cocoa powder, whole grain rolled oats (they worked perfectly, just so you know, because I ran them through the food processor alone first to break them up a little like quick oats) and a dash of coffee. And I still couldn’t resist a hefty amount of chocolate chips… but no more than a cup total 😉
The end result is fantastic this time. I was so surprised at the texture, so similar to “real” brownies. And you can taste the bean, but just a little. It’s nice, deep dark and fudgey–I love it and I feel like I’m eating something nutritious! Thanks so much! Going to find another recipe of yours to try in the near future 🙂
Jessica says
I just wanted to thank you for your blog! I recently have had to make a lifestyle change that includes being gluten-free, dairy-free, and sugar-free…and your recipes have made it so much easier to make this change! I LOVE these brownies! They are the best! Thanks!
Kimberli says
I made these for the first time today using my Vitamix and I really enjoyed them! 😀 I blended the rolled oats by themselves first and then added everything in it after that. Next time I will cook them a bit longer or leave them a bit longer to cool as they were a bit gooey but still delicious! I think next time I might use oat flour in place of the blended oats or a gluten free flour and applesauce instead of the coconut oil. Thanks for posting this recipe!
-Kimberli
Jen says
Katie, thanks so much for this recipe! My local organic bean vendor posted it on Facebook, and I was psyched to try them. I didn’t have chocolate chips, so I made them without–and they were very good, but they didn’t have enough chocolateyness (duh, since at that point they had only 2 tbsp of cocoa powder and no other chocolate in them.) So I whipped up a quick chocolate frosting with lots of cocoa powder in it, and I threw that on the brownies. YUM! I love the texture of these, so cakey and not sludgey/overly fudgy like some bean brownies I’ve seen. I’m guessing it’s the quick oats that make the cakey texture. Thanks again!
Sean B. says
Any way to print the recipe?
Katie says
I’ve never tried black bean brownies, but I’m going to. I’d love an answer to this ASAP, but I know you have MANY things to do in a day, and for the day is probably past 1/2 gone. SOOO, I may try with out an answer. I don’t think it will make a big difference —
My Question: what about with nuts like pecans (or walnuts, but I prefer pecans) chopped or just halved and thrown in, or on top? That won’t mess up Black Bean Brownies? Will It??
Thanks and from one Chocolate-♥n-Katie to a Chocolate-Covered Katie, you’re a peach — Or a chocolove bar ☺
Chocolate-Covered Katie says
That should be fine… better, even! 😉
Kate says
Hey Katie!! I made these brownies with my twin sister last night and they were INCREDIBLE thanks for the recipe I look forward to trying many more!!
Colleen says
I hate black beans… These brownies are amazing!!! Just finished eating the first row… Can’t wait to take the rest into work tomorrow. Thanks for changing my mind about black beans.
Nora says
I just made half a batch of these because I wasn’t sure if they would even taste good(I mean… I love beans but putting them in brownies just seems a bit too crazy), which I regretted the instant I realized how delicious the batter was. Oh my god, I couldnt stop eating it! The brownies came out really good and fudgey, I am totally making this again! Thanks Katie 🙂
Ariane says
Thank you for this recipe! I just made these brownies and they are incredible. So chocolatey and delicious mmm. I dislike beans and was hesitant when the smell hit me after opening the can, but I have to say these are some of the best brownies I’ve ever had. Thanks!
Kimberly says
OMG! I made these tonight as a surprise for my son tomorrow and my whole place smelled like I had died and gone to heaven! I tried “finger-sized” sample, ya know from wiping the blender, and it was wonderful. He’s going to so happy. Blow do I tell him there’s black beans in those brownies???
Kimberly says
He loved them and said I need to make again. Oh, instead of oatmeal I used chocolate protein powder. They turned out incredible and gooey.
Megan says
I couldn’t read through ALL the comments, but can you use other beans in place of black beans? Dark red kidney or something else, or do they really taste the best if you use black beans? Thanks!
Nora says
you could always try and see how it goes 🙂
Amanda says
I just made these last night for a potluck! They were loved and nobody knew the difference!!!! I had never made black bean brownies before and these turned out absolutely fabulous. Thank you for an awesome recipe!!!!
Kathy says
Just made these this morning. WOW! I used dark coco and dark chocolate chips. Super yummy and no flour = my wheat allergic son can eat them too. Thank you for the great recipe!
Nicole says
Katie- I made these tonight which are very similar and use almond butter instead of oil (they were very tasty but slightly dry…. I will try yours with the oil!!)
chocolate black bean happy bars
1 can of black beans, drained and rinsed (about 1.5 cups)
½ cup almond butter
¼ cup agave
¼ cup mashed banana or apple sauce
1 teaspoon vanilla extract
¼ teaspoon salt
1.5 cups of oats
1/2 cup cocoa + ½ cup brown rice flour (or wheat germ or whole wheat flour)
½ cup shredded coconut + ½ cup chocolate chips
JacquelineW says
Oh my gosh! I was very skeptical of bean brownies before making these, but they were SO fantastic. So dense and fudgey; amazing! Thank you so much 🙂
amanda says
wow katie…these are amazing!! I substituted (with what i had on hand) and used lentils in place of the black beans (as per another reviews suggestion). FANTASTIC. I will use a bit more sugar next time (probably 1/4 cup for my sweet tooth) but i loved them! these are a new favorite for me….no more heavy white sugar brownies in this house 🙂
Andrea says
I made up a batch of these exactly as posted as brought them into work and everyone loved them! I had three requests for the recipe and after I handed it out to one person, my boss took the paper and photocopied it for herself (lol!). I am just making up a second batch now, but this time with peanut butter as the fat source and these are all for me ohhoho!
Just a small point though about the nutritionals… when I plugged everything into the CalorieCount website (wanted to see what the PB did for the protein value) I got higher numbers… so I tried with oil instead and came up with 200/150 calories a brownie for 9 or 12 servings respectively, based on aprox. 125g of chocolate chips. Not that it makes a huge difference or anything cause these brownies hella rock, but I thought you might want to know.
Cheers!
leah says
I discovered your website 3 weeks ago and there have not been enough days to make everything I want to try!! I’ve made 4 batches of these brownies and they are AH-MA-ZING!! I don’t tell anyone what’s in them until after they eat them. So far I’ve had everyone ask for the recipe! I’m spreading your website to everyone! They all LOVE them! I’ve been making my kiddos baked oatmeal all the time! I love finding a website that every recipe is something I would make…wait maybe I’m just a choc-o-holic too 🙂
Gretchen says
I’m looking forward to trying these! I did want to note that when I put your recipe into the WW PointsPlus calculator as written with gram measurements, they come out to 4 PointsPlus apiece. If I tweak it to 1/2 cup chocolate chips (which the calculator thinks is 85 rather than 115 grams, I can accomplish 3 PP. Hope that’s enough! 🙂
Emily says
I almost never comment on blogs, but I just have to say, I am completely in love with these brownies!!!! I’ve always wanted to try making black bean brownies but I had never found a recipe that sounded edible. When I cam across your recipe and read some of the comments, I gave these a whirl and I couldn’t be more pleased, excited, in love! I found myself licking the bowl and sneaking bites of these little gems whenever I’m in the kitchen. Thank you so much for a fantastic recipe! 😀
Chocolate-Covered Katie says
Thank you for trying them! 🙂
Lauren says
I’ve made these three times and they are always delicious! One thing I love is they are much easier to cut than regular brownies.
Mandy says
Wow, these are amazing. I made them for my daughter’s birthday (she is very health conscious) and did not tell anyone what they were made of. They loved them so much! They are really the best healthy treat I’ve tried!
Cindy says
These are fantastic! I used pole green bean beans from the garden, very big beans, I shelled and cooked them. I used coconut oil and maple syrup plus i added walnuts. The green bean beans made the brownies super light feeling in my stomach. I cooked them as cupcakes- so moist. I’ve now tried this black bean recipe and many others over the years. Finally found what i love. Thank you.
Brian says
I gotta say: these are great. I have made them twice, and they are delicious. I was searching the web to see what other people were putting in their black bean brownies, and your recipe is the best by far. Simple, quick, delicious, easy ingredients. Can’t beat it.
Lisa says
I tried these and used old-fashioned rolled oats with good results! They were really good! A very fudgy tasting brownie. Texture was almost a little too soft, but I only baked for 15 mins, maybe I should have left in another minute or two. Definitely could not tell they were healthy in any way. Thank you!!
Kait says
Question: When I put the coconut oil in the food processor should it be in solid or liquid form?
Chocolate-Covered Katie says
Mine is always liquid form.
Jami says
I subbed the coconut oil for natural peanut butter – sooooooo good and fudgy! I almost can’t tell they’re not regular brownies!!
Rebecca R says
I just made these black bean brownies following the recipe with the substitution of the same amount of ground almond for the oats and half the vanilla. I baked them for 35 minutes and they turned out fantastic! I can see I will be baking these repeatedly. Thanks for a great recipe.
Katherine says
I just made these and I substituted 1/2 cup dates and a few teaspoons of maple syrup as the sweetener. I also used 5 tbsp of Dutch cocoa powder and omitted the chocolate chips and added a 1/2 cup chopped walnuts. They came out delicious! Even my little brother (who usually makes fun of my healthy banking) thought these were great. He barely believed me when I told him there were beans in them! Sometime I will make these with peanut butter instead of coconut oil to try out Reese’s brownies. Thanks for the great recipes Katie!
Sarah says
Hi Katie,
I’ve been on the look out for a healthy brownie and heard about using black beans so gave yours ago this evening (by the way thanks for including the metric!)…
I had a bit of an issue… the surface was starting to burn after 20min so I took them out, but they hadn’t risen at all so were really flat and after cooling the middle was still on the runny side of gooey… what did I do wrong?
I changed the maple syrup for 2 table spoons honey, 2 golden syrup and one water, and only used 100g choc chips as its all I had. I used a slightly larger pan – rectangle rather than square. Oven temp was 180 c.
Even with them nearly running off the plate they still taste great and would love to get them right.
Thanks,
Sarah
Chocolate-Covered Katie says
Unfortunately, I really can’t know how they’ll do if you make any substitutions :-?. Maybe the honey is thicker, or the water threw it off or…
Jen A says
Ok, so I am a brownie snob… m.a.j.o.r snob! When my husband and I decided to go non-processed and mostly vegan I said the one thing I would not give up is my brownies. I had tried a few others of your recipes and loved them so I decided to give these a shot. Can I just say they are amazing!?!?! I crave them… I am making up a batch right now. I shared these with my parents who didn’t believe me when I told them what was in them. I had to make a batch directly in front of them 🙂 My husband took some to work and people who know his new diet had to be convinced to try them and were then asking for seconds after they did! These are for real!!!!!! Thank you, thank you, thank you! I’m pretty sure your blog is now my favorite for amazing recipes!
tekchik says
I made these last night. Delicious!!
I made the following adjustments: Instead of oil I used 1/8 cup applesauce and 1/8 cup almond butter. Might try the full 1/4 cup almond butter next time as it didn’t really seem to affect the consistency of the recipe too much. Also used 1/4 cup of oats and 1/4 cup of ground flax. Again, might do the whole 1/2 cup ground flax next time. And I used 71% dark chocolate chips (with a few 55% thrown in for fun) I don’t have a food processor, just a magic bullet. I ground up the dry ingredients in one cup, then blended the wet ingredients until smooth in another and mixed them together in a bowl afterwards. Turned out great! These were darn good. Thanks for the recipe!
Zack says
The batter of these is amazing, Unfortunately, I was unable to try the finished product since my pyrex dish blew up halfway through baking. =[ I will definitely give them another try!
Lauren says
hi! another recipe I’ve tried and really like 🙂 just thought I would share my substitutions and changes (I always read through to collect ideas) :
*250 g of cooked/drained adzuki beans
(used in a lot of asian desserts – nutty and sweet)
*20 g of navita naturals raw cacao powder
(no chocolate chips)
*1 trader joes 100 calorie 70% dark chocolate bar
*1/2c of unsweetened apple sauce and liquid stevia in place of all sweetener
*1/4 cup of soymilk (on the drier side – so may need more – I liked mine a little firmer)
*2 T peanut butter
*1/2c or 40 g of oat flour (could probably cut back on that if wanted less firm/dry)
I piped these out into a mini muffin pan with liners- broke up the chocolate bar and stuck pieces of broken chocolate in the middle – baked at 350 for 10-15 minutes – these give a lot of room for experimentation
thanks again!!
Lauren says
oh! meant to give nutritional data – makes roughly 22-24 (depending on how many spoonfuls of batter you eat as you go along 😉
For each adzuki brownie bite:
39 calories
5g carb
1g protein
1g fat
1g sugar
0g sat.fat
Jennifer says
Oh wow! this is amazing!
I will be sure to try out your take on this recipe tomorrow (I have the original creator’s version in my oven as I’m writing)! I’m always looking for ways to sneak in healthy substitutions into my sugar- & chocolate-crazed household!
Have you also experimented with adding additional protein in the form of powder (i.e., whey, vegan, other)?
CCK Media Team says
You can use chocolate protein powder for the cocoa – just be sure to choose a brand you know you like 🙂
Kaitlyn says
These were totally delicious and awesome!
Gloria says
I just made them tonight and the flavor was great but the batter was kind of stiff and didn’t smooth out in the pan. It also didn’t rise a single bit and then turned out really gooey even though I cooked them 17 minutes. What did I do wrong?
Chocolate-Covered Katie says
It’s impossible to know what you might’ve done wrong since I wasn’t there to see. Can you tell me more about the specific ingredients/process you used? And any changes made to the recipe?
Barb says
I made them yesterday – really very moist, chewy and chocolatey. My teen boys both loved them!
yanna says
Just made these and they are amazing!
Maya says
These were really good! If people don’t like the texture of oats (my husband immediately thought it tasted healthy when he tasted the oats) you can process the oats into a flour first. That’s what I did. My only other change would be to DOUBLE the recipe for an 8×8 pan. The current recipe makes pretty thin brownies.
michelle says
I actually used a little less sugar (used brown) and tossed in a spoonful of applesauce…HOLY CRAP!! I’ve LOVED every single recipe of yours I’ve tried thus far…and I fell in love with the cookie cake…but pretty sure these even top that out right now…mmm so good! Thank you katie for giving us delicious, vegan, and relatively healthier dessert options!! <3
Alisamarie says
Is this better with canned or homemade black beans? I’ve been soaking and cooking my own beans lately so I was curious.
Also I only have a small food processor would a vitamin blender be okay?
Marci says
Eden Organics uses bpa free cans!
Robin says
I made these brownies today and love them. Because I like really dark chocolate I used 90% dark chocolate instead of chocolate chips and I substituted natural peanut butter for the oil and date puree for the agave.
LeighAnn says
I just made these in my dorm apartment as a healthy treat, and they were AMAZING. EVERYONE loved them (the health freaks and non-health freaks alike.) I was nervous at first because the raw batter wasn’t my favorite taste, but once they cooked (with the necessary chocolate chips) they were amazing!
Gary says
Made the BBB today; waiting to taste. They didn’t seem to set up as much as I had anticipated. Am presently going wheat free. What result would adding a gluton free flour substiture such as garbanzo bean flour? Even though I haven’t yet tried one I know they taste good because I had the occassion to have my fingers in the batter.
Gary
Melissa says
I made these brownies exactly as directed…but did use a blender as I don’t own a food processor. I have never been a big brownie fan but I have to say that I am now…these are the most amazing brownies I have ever tried! I LOVE them!! This is also the first time I have ever tried black bean brownies.They are even better knowing they are glutan free and lower calorie! 🙂 Very moist. Completely delicious.
Sarah says
My daughter has recently been diagnosed with a very long list of food allergies. Finding your website has allowed me to bring back some YUMMY food into my family’s ife! I have been trying to prepare all kinds of new dishes, barely any of which seem to have been enjoyable…. That was until I made the Black Bean Brownies! My husband, my kids and all of the neighborhood kids were in brownie heaven!!! The joy that this dessert brought to them actually made me cry! In other words… Thank you for your fantastic recipes! You have no idea how grateful I am!
Becky says
You must try CCK’s Chocolate-Chip Blondies! They were amazing!
VenyMae says
As someone who has tried many black bean brownies and never been impressed…these were AWESOME! These were super moist fudgy deliciousness that no other black bean brownie has ever even come close to reaching. Thanks. I also loved them because they didn’t have egg so my little man could lick the batter ^_^
Lauren Kilisky says
I made these tonight and they turned out AMAZING!! I put a holiday spin on them and added peppermint extract and Andes Mint chips instead of chocolate chips. My boyfriend loved them. Thanks for the recipe Katie!
Lauren Kilisky says
Here is the link to the recipe with my adaptations if your interested 🙂 http://kitchenqueeneatsclean.blogspot.com/2012/12/gluten-free-chocolate-peppermint.html
Marianne says
I recently decided to give up wheat and was looking for recipes for my favorite foods that don’t have wheat in them (I don’t have celiac disease, but want to see what happens without wheat in my diet for a few months). I tried this recipe last night. The only modification I made was to use 3 squares of unsweetened chocolate squares as I didn’t have chocolate chips (2 might have been enough). I melted them in the microwave with the coconut oil. I add a little more maple syrup (total 1/2 cup) to compensate. Also I added some chopped pecans to the top before baking. These were the BEST brownies I ever had. The beauty of it for me was that I was totally satisfied with one brownie. I think the higher quality cocoa made them taste very decadent and satisfying! Love, Love, Love this recipe. It will be my go-to brownie recipe. Not only healthier…but also so much better to taste! THANK YOU!
Amy says
I’ve made many of your recipes before that include beans and they have always turned out amazing .. except for this one. ): I followed the recipe exactly with just adding an extra half tablespoon of cocoa powder but for some reason my brownies taste like coffee? They have a distinct expresso / coffee flavor to them which is disappointing because I really don’t like coffee. I have no idea why this would happen. Does anyone know why?
Anonymous says
See comment below.
Sarah says
I have made at these at least 10 times, a double batch yesterday for my daughters 6th bday party and all of which were demolished! Maybe it’s the coconut oil? It gives a coconut flavor… What kind of chocolate chips are you using? I use the enjoy life brand. I’m a daily coffee drinker so maybe I just don’t notice the taste 🙂 I hope you find the culprit because these are just too yummy to miss out on!
D. Jeffrey says
Anyone tried using carob powder instead of cocoa? I’m thinking you could then cut down the sugar since carob is so sweet.
Sachi says
I found this recipe 3 days ago and just had to make it right away!
My sister doesn’t like to eat vegetables, but she loved this dessert and didn’t even know it had black beans until she’s finished half the pan (I used an 8×8, so you can imagine just how much she’s eaten in just an hour, she loved it THAT much). 😀
My Mom loved it too, and since she doesn’t like to eat a lot of meat, this is another way to make sure she still gets lots of protein with the oats and black beans.
Thank you for the recipe and I’m off to look at the rest of your blog! 🙂
k says
I use nunaturals stevia but only have it in a shaker/pour spout container. What is the equivalent of two packets? Thanks for the recipe! I’m looking forward to making it, especially for family members fighting cancer who are staying away from sugar and white flour!! : )
Kathleen says
Hi Katie! I haven’t tried any of your recipes yet, but they look amazing. I just added up most of your recipes on myfitnesspal and your nutritional info seems to be way off…I don’t know, I just want to make sure I have the accurate info, and I was checking with you to see if these were accurate, along with all your other nutritional
Thanks a bunch
Love and dark chocolate,
Kathleen
Anonymous says
I wouldn’t rely on a free online calculator. Myfitnesspal and the likes are often very inaccurate.
Julie says
Yeah, you may be a skeptic at first because it’s made of black beans, but these are to die for! I could need keep my boyfriend out of the brownie pan. I was actually starting to get mad because he wasn’t saving any for me. They were THAT good.
Tim says
It looks like I’m only the second guy who’s written on your blog. Your black bean brownies are awesome!!!! Not really like brownies so much as like fudge….delicious. I served them with lemon sorbet and they were a major hit. I don’t know where the idea for black beans as a basis for dessert came from, but its’ brilliant. Thank you for a vegan, gluten-free dessert that I can serve to all my dairy-eating, wheat-eating friends and know they’ll love them! I’ll try all your desserts after this!
Myrna Gonzalez Childress says
Made these tonight as my last baking hurrah for the holidays. They are incredible. My husband and I loved them. I did add 1 tsp of instant coffee and used olive oil instead of vegetable oil. This is the best tasting healthy dessert I’ve made this year. Thank you for sharing this. I am going to share it as well.
Becky says
I have a pan of these in the oven. The flavor before baking was right on! I made an addition, after I drained and rinsed the bean, I filled the can back up with coffee. I also did not have black beans in the house so I used navy beans. I do not have a food processor so I used a magic bullet and a standing mixer. The batter was super runny, so I am doubling the cooking time. As long as my 4 year old likes them I will repeat almost daily. After trying everything to get him to try new foods and eat meat, I have accepted that he is vegetarian and happy, my job now is to learn how to put good things into foods I know he loves. Thank you CCK of teaching me how!
Jessica says
Holy brownie heaven!!! Thank you so much for this amazing recipe! I just made them with my almost 3 year old daughter and my whole family was freaking out about how good they are and how you can’t detect the beans at ALL! This is the best ‘substitute’ recipe I have ever tried. Thank you again!!!
Pamela says
Wow! I have been making these brownie almost every week for months! They are delicious! I do not have a food processor, so I ran the black beans through my Omega 8006 juicer and used the blender to make “oatmeal flour”. Being the planner that I am, I cook 6 cups of black beans at a time, puree and freeze them in 1-1/2 Cup portions. I also portion out the dry ingredients and batch-baggie them. Then when I get a “hankering” I thaw a portion of black beans, pull out a baggie of the dry ingredients, add the coconut oil, maple syrup, vanilla and chips….and voila! browies in no time! 🙂
I have made few adjustments to this awesome recipe to suit my taste: I add 2 servings of freeze-dried coffee (Nescafe/Taster’s Choice) to the batter. After pouring batter in the pan, I sprinkle course sea salt and coarsely chopped walnuts on the top. (I tried adding the walnuts to the batter but they got soggy and soft—-this way they stay crunchy) Hope you enjoy these as much as I do! Thank you Katie for the amazing and healthy recipe—–you, my friend, are truly gifted! 🙂
Mel says
Have you ever tried dates instead of maple sugar/honey? or applesauce instead of oil?
thanks for the recipe, I’m dying to try them!
Mel
Kristian says
Hello,
Do the left over brownies need refrigeration to keep? How long will they keep. I am not familiar with bean based baking Thank you
Chocolate-Covered Katie says
Yes, and a few days in the fridge.
Kate says
I am a firm believer that black beans go with Mexican food, not desserts. However, in the spirit of breaking in my new food processor I thought I’d start with something small and new. I used agave nectar and regular oats (not instant.) The batter tasted a little funny, not bad, just slightly different than brownies from a box. When I cooked them they smelled slightly different too, so my hopes were not high. I pulled these “brownies” out of the oven 20 min ago and just took my first bite. I cannot believe how good they are. They shouldn’t be called a substitute for brownies because they are delicious in their own right. They just taste like they were made with an earthier flour. My only concern is that brownies will start making a more frequent appearance in my home now. Thank you, Katie!
Kate says
And the batter wasn’t gritty from the regular oats.
Abby says
Tonight I had my first experience with black bean brownies and… WOW. I am SO happy that I decided to make your recipe instead of another one I was considering. These were amazing, and fudgy, and delicious! The only change I made was using unsweetened applesauce instead of oil, and it worked great. Oh, and I used dark M&M’s in place of chocolate chips, but same thing, right? 🙂
Trina hoffer says
Just made these for the first time…amaaaazing! I subbed 1 scoop of chocolate protein powder for the oat, used 1/2 maple syrup and 1/2 honey(cuz I didn’t have enough maple) and added 1.5 tsp instant coffee. These really are wonderful-gooey, fudgey, and they really hit the spot for my chocolate craving.
Thank you Katie, I can’t wait to try more of your recipes!
Rachel says
Pretty good. Though if you eat it or cut it before it’s completely cooled the consistency will be rather mushy. I’d like to try pre-chopping the choc chips and then mixing it to the pureed mixture to minimize the feeling that I’m eating glorified chocolate chips. Oh, and these are pretty sweet (as brownies often are), so it’s probably ok to scale back on the maple syrup.
Katie says
These are delicious! I’ve made them numerous times and everyone always loves them. This recipe is the best I’ve found that has the best consistency. They are just moist enough but not to much, and they don’t crumble. I’m making them again tonight because of my major chocolate craving!
Chellee says
I just made these without oil even, substituting the oil for 1/4 cup of unsweetened applesauce, following the rest of the recipe as listed. These are amazingly good! My husband really likes them as well! Thanks for the recipe!
Colleen says
I subbed quinoa flakes for the oats and turned out really well. Took them into work today for someone’s birthday and quite popular. I will have to sub in chocolate nibs for the chocolate chips next time as chocolate chips are just too sugary sweet for me now. Thanks for the great recipe! Gave everyone at work your link.
Sarah (appifanie) says
I just messed with these like crazy (I did it right the first time) and I didn’t realize I was out of chocolate chips til after I’d blended everything together (oh and I used dates instead of sugar) and so I blended in some dried cherries. Still good!
Charlotte says
Oh I was thinking of trying dates too. What measurement of dates did you use?
Sarah (appifanie) says
I didn’t measure anything at all but it ended up making as many brownies as when I followed the recipe. I think I used maybe 10 dates, soaked in warm water and then I used that water too.
Charlotte says
Ok thanks:)
Theresa Patterson says
I have made these brownies and they are wonderful. i just made a batch last night with melted chocolate in stead of coca powder, instant coffee and chocolate chips on top. OMG! the best. Your will have to cook these a little longer.
Charlotte says
Just made these and ate one, verrrry good and fudgy just the way I like them. I added a few extra chocolate chips of course;)
Kamille says
Oh my goodness! These were absolutely decadent and so fudgy. I definitely would NEVER have guessed the black beans. I also made a batch of your banana peanut butter as a topping- yummy!
I made your bean blondies last week and loved them as well, but there was something about this recipe that was really rich. I want to experiment more with getting the blondies to be more fudgy. I think maybe the key was that I left these a little under-cooked whereas I slightly burnt the blondies!
Wonderful stuff, so glad I found your site!
Jenny says
When I saw this recipe I wanted to try it out immediately but since I always made Ghirardelli’s triple chocolate brownies I highly doubted these would come out right/taste good. But after reading through all of the positive reviews below I decided to make these and omg they came out so amazing! They were soft and fudgy (I would’ve never thought fudgy could be used to describe brownies made from black beans but yes they were) and so chocolatey. I used rolled oats but just put them in the food processor first so they were already fine before I added the beans. I used creamy peanut butter instead of the oil and since i didn’t have enough honey for the full 1/3 cup, I only used a little under 1/4 cup of honey and added in an extra tablespoon of sugar (a total of 3 tablespoons of sugar for my brownies). I used 2/3 cup of chocolate chips and folded most of it into the batter but reserved some of it to sprinkle on top before putting it into the oven. I still can’t believe how delicious these came out, thank you Katie for the amazing recipe! Next time I’ll be trying to use organic peanut butter instead of the fatty Skippy brand haha
Sarah says
Hey Katie!!
I may have said this before-but it is totally worth repeating-these are the best brownies I have ever had! I have tweaked your recipe a tad to make them more “mainstream friendly” if you know what I mean!
So first, I double the recipe so they come out really thick! I use a tin foil “sleeve” to easily remove and slice the brownies as well.
Second, I use a whole bag of dark chocolate chips (yesterday I used about 1/2 cup melted dark chocolate bar in the batter as well!)
I also use Hershey’s special dark cocoa powder and I measure out heaping tablespoons of it-not leveled!
I used 1/4 cup plus 1 tbs coconut oil and a heaping 1/4 cup applesauce for my latest batch and it was divine!!!
Also, I grind up my rolled oats in a magic bullet prior to mixing all together in the food processor.
I baked for 15 min yesterday and they came out ooey gooey fudgey and my family gobbled them right up!!! Thanks again Katie!!!!
Cindy says
I have made these before as written, and they are fantastic! Agave syrup is not readily available where I live, so I made a couple substitutes for my last batch. The only sweetener I used was 1 cup of dates, soaked in half a cup of water. I also added another tablespoon of cocoa, just to counteract the extra liquid. I used peanut butter chips, and added some walnuts, and they were fantastic! The extra liquid required extra cooking time, and I was a little worried, as they were still not really set when I took them out. Once they cooled, though, they were perfect! Thank you Katie!
Mary says
I see a lot of comments about the sweetener to use. I’d read these articles before deciding on agave:
http://www.foodrenegade.com/agave-nectar-good-or-bad/
http://www.glycemic.com/AgaveReport.htm
http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food.aspx
and this matrix is informative:
http://janeshealthykitchen.com/wp-content/uploads/2012/08/300-Sweeteners-8-24-12.pdf
That being said, I saw some people using dates (which I love in this recipe, which uses up almond milk pulp nicely: http://vegan-magic.blogspot.com/2012/05/chocolate-balls.html ). For maple syrup users, are you using dark, medium, or light? Has anyone found type of maple syrup changes the consistency or sweetness of the recipe?
Thanks, I’ll let you know how mine come out with substitutions (which I haven’t decided)
Jo Ann says
Best brownies I’ve had in years! I’m so impressed with your recipes. So delish & healthy! God gave you a wonderful talent and I’m very thankful for your website!
Jb says
BEST brownies ever! My bean-hating family didn’t even realize there were beans in it 🙂 Thanks so much for posting this great recipe!
Sunni says
These are some of the best brownies I have ever had! I used 1/2 c honey and 3 T cocoa powder. You could still see small chunks of oats in the batter, but I loved the taste and consistency with them like that – it reminded me of a no bake cookie. I also baked them in a tart pan, so they were really thin. I will definitely be making these again, probably with fewer chocolate chips so they brownie flavor can shine through 🙂
Sunni says
So I tried one of these brownies 2 days after I made them, and they were nowhere near as good! The texture was not as fudgy or brownie-y, and the high point was the chocolate chips. Maybe the solution is to eat them in a shorter amount of time!
Julie says
Okay I made these and I was skeptical because they didn’t spring back up after the 15 minutes so I thought, “Oh! They’re definitely not done!” So I put them back in for like 7 more minutes. The timer went off and I checked them again. No change. So I took them out and kind of decided that it was an entry worthy of pintrosity. But I cut them after a while and thought, “What the heck?” I tasted them and they were probably the most delicious things I have ever tasted in my whole life.
This recipe is AMAZING! It’s exactly what I’ve been looking for! Especially since my brother’s girlfriend is allergic to eggs and my sister is allergic to gluten AND we’re all trying to lose weight for a wedding. I will DEFINITELY be making these again in the future. Thank you SO MUCH for the recipe!
You’re a GENIUS!
Jeanine says
I have made other Black Bean Brownies before and was very UN-impressed! These were amazing. My 3 girls actually ate them NOT knowing that they have beans in them. I added some chocolate chips on top and when they melted, I spread them over the top for an extra chocolatey layer. I will totally make these again. Thanks for sharing!!!
Caroline says
So so good! Thank you Katie, for this delicious recipe, and for including the WW points value. They’re not exactly like regular brownies, but still really good and much better nutrition facts.
Mati says
Thank you so much! You rescued me! My son wanted to make brownies and thought of this recipe I wanted to try. So we made it up, it was so easy and quick. We all loved them the kids want to take some to a party. These will make it to the next church potluck!
Wesley says
I substituted the oats with coconut flour and I used olive oil instead of vegetable oil and I made them into cookies! I also did not use a food processor, I mashed the beans and mixed everything by hand. They were delicious!
Debbe says
I have tried the black bean brownies. The ones I tried were very good, but not “brownie-like” enuff to me. My daughter said they reminded her of energy bars and she liked them a lot. Some reason, I haven’t made them again. I will try this recipe, and hope it’s more “brownie-like”. As always, Love, Love, Love your site!! 😀
PS Now I want to try your blondies, too!
Lori Ann says
Hi Katie,
I was just on here yesterday and I am sure I saw another bean recipe that called for white beans and you suggested in brackets that Great Northern could be an option. I can’t remember the name of the recipe. I will be making these brownies but I had also wanted to make the other recipe. Am I imagining things?:). There are just so many of your recipes of your I want to try. (Having just recently found you)
Chocolate-Covered Katie says
White bean blondies? Or the cookie dough dip or deep dish cookie pie… or even the peanut butter blondies. 🙂
Angela Wagner says
Wow! I just made these with maple syrup as sweetener and applesauce and peanut butter instead of oil, and they turned out phenomenally! I made my own chocolate chunks by pulverising some raisins and mixing with melted 100% chocolate (i.e. baker’s unsweetened), pouring on wax paper and letting cool then slicing into semi-uniform chunks. Tasted sinfully rich and delicious–without all that guilt and fire and brimstone 😉
Karla says
I made these for the first time a few months ago and we really liked them. I use dark cocoa, rapadura sugar and dark chocolate chips. The first time I also added dried cranberries, which were a nice addition. I just made the recipe again yesterday, adding some mint extract and leftover holiday chocolate chips (dark chocolate + mint chocolate). They’re SO good! I made extra beans and froze another 1 1/2c portion so I don’t have to cook dried beans every time I make these.
Shawna says
Just tried making them but with red kidney beans instead (what I had) and just organic sugar instead of maple syrup… Fingers crossed they taste great… The batter seemed rich and chocolatey.
Jennie says
I started following this website a couple of months ago beginning with the deep dish cookie pie (sugar free). Made the brownies (sugar free again, used agave) this morning and they are another hit! I love this website. Thank you for making TASTY healthy desserts and teaching the public how to feed their sweet tooth without hurting their health. I’m trying to lose weight and cut waaaay back on my old level of sugar intake and this website is a life saver! <3
Michelle says
Can I make these brownies in a muffin tin? What would I do different? Has anyone tried the brownies that way?
Angie says
I just made these tonight – amazing! I only have a vita-mix and made these tonight – turned out amazing!
Loving the recipes – loving the single serving ones especially – there are days when one needs a sweet / goodie fix and doesn’t need a big pan of something hanging around. Thanks for sharing your recipes! Healthy and goodies are two words that can be used together!
sarah says
Tried these at my sister n laws and loved them only thing is they were super gooey maybe she didnt cook them long enough
Val says
Just made these babies now…. TOTALLY UNREAL! A must for all brownie lovers 🙂
Heidi says
Tried this recipe today and it turned out fantastic! If anyone without a food processor is hesitant to try this recipe with a blender, don’t be! My cheesy little blender worked fine for it. I’m new to this site but will be lurking often, looking for new recipes to try. Thanks, Katie!
Crystal says
I made this. Really Really good! I used milk chocolate Ghirardelli milk chocolate chips and one extra tablespoon of cocoa. It was very light and fluffy and I could not taste the beans at all.
saloni says
Can I use cocoa nibs instead? They aren’t sweetened like chocolate chips though, think I need to add more sugar or maple syrup?
amanda says
I made these but subbed applesauce for the agave and peanut butter for the oil. DON’T do that! One or the other maybe, but if you do both, the brownies will be way too gooey in the middle. They taste fine but are way too gooey.
Melanie says
Hi everyone
I am newish to the blog but have been following it with fascination and delight over the past few weeks! I ahev recently been diagnosed with a gluten allergy and my one and only vice in the whole world is chocoate brownies. i cried when i got the results, and then found this blog – i had to try this recipe. i don’t have a food processor, so used a regular electric hand blender. It turned out amazingly delicious, but the consistency is more like a pudding – you have to eat it with a spoon and it cannot be lifted out of the pan like a brownie. Have I done something wrong, or is this related to the fact that I could not incorporate the ingredients as well as with a food processor?
I really look forward to your advice. Thanks so much Katie for this unbelievable blog, I am forever grateful to you that I can continue indulging in my single vice, which as it turns out is not a vice any more with this recipe!!!
Xxx
Jx says
Another two thumbs up for this fabulous recipe. Processing the beans and wet ingredients until absolutely smooth is critical for success, as noted. I used a coffee grinder to make the oats into flour, then mixed all dry ingredients well before stirring in all the wet. Goya’s canned black beans; Guittard Extra-Dark 63% chocolate chips (vegan); the stevia and agave syrup; and vegetable oil were used. 5 devout omnivore chocolate lovers in my neighborhood have given this their stamp of approval, and that’s without adding the show-off chips on top.
Melanie says
Hi Katie,it seems my previous attempt at posting did not succeed! Thanks for a wonderful site, and a big relief for me as I have had to go gluten free recently due to allergies. And my one and ONLY vice is a chocolate brownie.
I had a question on these please – I tried them exactly as per your recipe, no substitutions etc, but mine came out more like a fudge after I froze the pan to firm up the results. They did not come out “cakey” as pictured. I don’t have a food processor so blended with a regular hand blender. The mixture was smooth but not 100% incorporated as a food processor would achieve. D you think that would be the reason for this? But the mixture was pretty smooth.
Any advice would be much appreciated! Thanks again for a fantastic site.
Melanie
Chocolate-Covered Katie says
Sorry, I really (really) have not had success with a blender in these bean recipes.
Anonymous says
Thanks, figured as much. I am now making a double batch because they are flipping amazing as fudge. Until I get my food processor, which is on my birthday list, we will consume this delicious recipe in any form it comes out of the pan. Thanks so much for an awesome site, I am a huge fan 🙂
Melanie says
It’s me again!
So I tried again (you don,t need an excuse to eat up the disaster on this recipe, even the disaster is delicious!)
I figured out that somehow I added ilk into this recipe when none was called for – I think I had 2 open at the same time and mixed them up. And I used my blender, which is quite powerful, this time. The results? Perfection! Thanks Katie, I love love love this blog.
Melanie says
Oops, so both posts are now showing! sorry about that!
Christina says
Just tried these for the first time today! Must say I was a little skeptical but they were amazing! I used applesauce instead of oil because for some reason we were out, (not a bad thing) but they still tasted great. My hubby & I are really trying to change & eat healthier & blast away fat forever. My kids loved them too, I had to put some away for the kids for tomorrow before they all got eaten. My hubby said he wants that for his “b-day cake” for his birthday next week. 🙂 thanks for the great recipe, I look forward to trying many others you have on here.
CC says
Recipe Review: How mine went, hope this is helpful.
I’m posting this as I don’t see a lot of details on outcomes, which is what I look 4 when I read the reply posts. 2 Calibrate your taste 2 mine 4 your usefulness—considering my tastes: I am a big giant sweet tooth & generally I like heavy fudgey brownies (and don’t ban me from the blog…) but my favourite flavor is Vanilla! I do crave & like chocolate too though… Ok so tastes calibrated, here’s my findings:
My brownies came out really very good! I’m so impressed that it’s flourless & packed with protein rich beans! They’ re very light, cakey & on the crumbly side. I did not have instant oats, so I used Old Fashion & they were fine. I could identify the texture of beans, but only because I was thinking about it & looking 4 it. If u don’t think about it, u would not have a clue. I can’t wait 2 make, take & surprise many with these! Great way 2 help open eyes & get people 2 think outside the box in healthy eating!
I used CCKs recipe 4 homemade chocolate chips 4 my chips (sorry can’t remember what they’re actually called Hot Chocolate something?) and really liked them too. The chips do taste just like store bought, albeit healthier & I imagine cheaper? It was a challenge cutting them up into chips as they’re coconut oil based (melting in my hand) so I will make on a plate, freeze the plate and cut it from there next time (I wrapped in wax paper which melded 2 the chocolate, into the creases).
Just a few notes I hope some will find helpful-
On coconut oil: If u get Virgin Coconut Oil (aka Extra Virgin, marketing ploy, same thing) this is unrefined and DOES lend a coconut taste 2 your food. If u do not wish 2 impart that flavor go with the refined stuff which is just labeled as Coconut Oil & what I use 4 SO MUCH (greasing pans, in place of butter on toast & in recipes in amounts 1/4C & less, 4 my deodorant, facial blackheads–yes it works it’s antibacterial/microbial, ok sorry i know this IS a food blog).
On Beans: Did u know it is SO easy & more healthy (and cheaper) 2 MAKE your own beans from dry in the Crockpot!? That’s all I do now. My bird & I eat our share of beans, let’s just say. TO DO IT: 1st Soak beans 6-8hours, rinse, cover over about 1″ of water in the crock, Cook on HIGH 6-9hours. Drain, cool & store beans for immediate use in fridge up to about 4 days. Future unused beans go in the freezer, ready 2 defrost as needed. No BPA or other harmful chemicals, no salt (add only as needed when cooking/baking). Keep in mind 1C dry beans yields ~ 1 1/2C cooked. With this in mind u may only wish 2 make half a bag a beans at a time…or not.
In summary, I HIGHLY recommend everyone try these brownies, great tasting & good 4 u alternative. I would suggest also trying 2 top it with an icing (there goes my sweet tooth talking). I can’t tell u which yet as I need 2 try out some frostings 1st! Personally, these will b a go-2 staple 4 me 2 bring 2 parties. Thanks 4 all your hard work, effort & sharing, Katie!
Anonymous says
These are DELICIOUS! I even accidentally forgot to put the chocolate chips in the recipe, but did put them on top, my SUPER PICKY 4 year old LOVED THEM! Thanks! Keep up the good work!
Julie says
Katie,
I just discovered your blog and I am SUCH a huge fan! I was looking for a brownie recipe since our two year old got a can of black beans for her birthday (yes, from a friend with a sense of humor who wanted to introduce her to super foods – she loved them) and I stumbled across your recipe! They are so delicious!!!! Big hit with the family too and they had no clue that they were healthy and made from beans until I told them. I’m so excited to try more of your recipes. You are such an amazing chef and this is such a wonderful thing you are doing sharing your gift with the world! I look forward to buying a cookbook! 🙂 Keep up the great work!!!
S says
This was about as sweet as a bran muffin. This does not taste like a brownie or a chocolate dessert. More like an energy granola whole food snack that you force your children to eat. My sister wouldn’t force her children to eat it. No one will touch this plate of so call brownies. This recipe needs some major changes.
Chocolate-Covered Katie says
It’s impossible to know what you might’ve done wrong since I wasn’t there to see. Can you tell me more about the specific ingredients/process you used? And any changes made to the recipe? If you give me more information, hopefully we can figure out where yours went wrong!
The recipe, itself, doesn’t need any major changes. Just read all the hudreds of comments above yours :).
Earnest Efforts says
Oh MY Goodness!!! Back in the 90’s in Eugene, Oregon, Sundance Natural Foods carried the most amazing black bean brownies. These are better than those! I substituted the oils with Olive Oil! Thank you, thank you!!!
Becca says
Katie- how come mine calculated out to be 220 cals?
Kelly says
Okay, I don’t get how the nutritional info adds up. I made this recipe and my calorie tracker put the calories at 184 for a full-sized brownie (I made mini-brownies to have as a lunch dessert during the week, but I was expecting them to be 60-70 calories, not 92 for a 1″ square). Where are you finding lower calorie basic ingredients?
I love the idea of your recipes, and this one did taste pretty good, but the calorie counts are always higher when I make and calculate them then when I read the nutritional info on the site. What brands are you using for your baking supplies so I can get the same results?
Shannon says
These are delish!!! I went to the store just to get black beans and chocolate chips. My mom loved them, and she hates black beans. Thanks Katie. I’m going to try the chocolate chip Blondies next time..
ru says
They taste great. My only question is that they stay really really soft after cooling, did not get the brownie texture. Even a day later, I scoop them with a spoon as the squares don’t hold their shape to be picked up for a bite.
Jess says
I found I had to cook mine 25 min, and found that did the trick.
Talia says
Holy cow. Not that these need another comment, but these are AMAZING! totally addicting. The yummiest fudgiest brownie! I used a magic bullet to puree the wet ingredients and sifted the dry and mixed by hand. The magic bullet gave it almost the texture of brownie made with crushed walnuts, something my nut allergic self misses.
Victoria says
Just made these – FANTASTIC!!! Better than the last brownie recipe I made, which was loaded with butter and sugar.
Riko says
I made it today. It’s soooooo good! Almost better than real one. My boys hate beans, but they are munching it right now and asking more. Love, Love, Love. Thank you for sharing the recipe.
Dee Tracy says
Katie, you rocked it again! I’ve tried oodles of black bean brownie recipes and none of them were good. That is until I made yours! My husband is diabetic and I’ve been searching for a delicious, healthy brownie that he can enjoy without guilt. We both loved this version and I will look no further!
Kat says
Okay white women, stop leaving comments about WANTING to try this…. make them first, and THEN comment! It’s so annoying to scroll down looking for actual reviews of the recipe and seeing 300 comments saying “OMG THIS SOUNDS GOOD! I need to try this!!!!” Ugh, no one cares.
That said, my roommate made these last night. And they are ABSOLUTELY DELICIOUS. I’m not exaggerating when I say they are probably the best brownies I’ve ever had. With normal brownies, I get sick after a couple bites because they’re so sweet and then I don’t feel like finishing, but these had the perfect amount of sweetness and chocolate. The chocolate chips were gooey and perfect and the overall flavor was just so good. I LOVE these and will make them again and again. Thank you.
Maria E. says
I found this recipe in my search for healthy brownies and WOW!! This recipe will now be my brownie go-to recipe. I made these tonight and my husband and daughter LOVED them. My daughter said they were the best brownies in the world. She has no idea that they have black beans in them. My husband is so impressed with how delicious they are. Thank you!!
nazrin says
hi katie,
thanks for the recipe. i tried to attempt it yesterday, but it turned out not to be a brownie.
for the mixture in the food processor, does it have to be very smooth like a milk shake?
I’m sorry because this is my first attempt in baking,(being a male with only limited knowledge in cooking only)
is it still possible to rectify the damage from the failed brownies? or should i just throw it away and make a new one?
thank you
Michaela says
Can we sub the choc chips with the CCK three-ingredient choc-bars? 🙂
Tracy Dorcil says
Katie, these brownies are spreading like wild fire around here in MA! My friend and I earned a grant to teach 4th graders about health and wellness. This was the first recipe they tried and all 22 of the students (and all the teachers) LOVED them! Now that the club has been established, we have been asked to have a permanent display In Stop&Shop and the first recipe we are featuring is this one (with proper credit given of course)! The students made quotes such as “Stop eating boxed brownies! Try the rich taste of black bean brownies” and “You can’t even taste the black beans!” Thank you for inspiring us and providing such easy and delicious recipes that even children will love!
Chocolate-Covered Katie says
aw it makes me so happy that in a small way I can help 🙂
Ali says
Aha! Now I know how she does it….Rumplestilskin..Rumpl….
thankyou Katie…nice presentation you clever girl.
Heather Thurston says
Thank you so much for these recipes! You are amazing! I have been sharing this site with everyone I know. I just tried your eatmore bars tonight and they were wonderful. I’m thinking I could feed a batch of the chocolate banana frosting from these bars to my kids as a healthier pudding! I am trying to stick to a gluten free, and mostly sugar free diet, so I am so happy to have found these recipes.
Jennifer says
These brownies remain a big hit at my house. I’m bringing them to a Paleo potluck/recipe share this Sunday! 🙂
Kylie says
Do you have a single serving recipe for this by chance ?
Jeana says
As a GF/DF family, we appreciate any food that is easy to make and tastes great! This recipe fits our needs easily! I love the added protein that the beans provide. I am hoping there are some left over so I can see how they taste the next day!
Lori says
Hi Katie, I am wondering what is the purpose of the quick oats in the black bean brownie recipe? I just made a similar recipe, but I used all stevia for sweetening and it turns out to leave a bad after taste. I like the looks of your recipe, but do wonder about those oats… Thank you in advance! – Lori
Chocolate-Covered Katie says
The oats are for texture. You can try flour or ground flax perhaps.
Theresa Patterson says
I love these brownies I make them at least once a week for our family or freinds. They are wonderful and no one can tell what they are made of and I don’t tell them.
Thank you
Lea says
I just tried making these and they are awesome! Instead of chocolate chips I used a tablespoon of raw organic cacao nibs, a little extra cocoa powder, and a 1/4 cup of carob chips. I used 1/4 cup maple syrup and 1/4 cup agave with no stevia. I also threw in a half of a banana. The result was awesome. I little bit more cakey and less rich and gooey.
Karen says
They came out cakey because of your banana addition. I’ve done that before too. Yummy, but completely changes the texture.
Jirei says
These are absolutely amazing! I’ve made them at least 4 or 5 times right now, and they’re perfect every time! I used dry black beans that were cooked in the pressure cooker. I also made a batch using azuki bean paste, prepared in the same fashion.
Bethany says
Hi Katie. Can I sub pancake syrup for the maple syrup/agave? Thank you.
Mandy Smith says
Hello,
Thanks for this awesome recipe. I am a mother to 7 and we are just begining to eat healthier. Having these brownies has sold my kids on the no sugar lifestyle! Haha
blessings to you!
Hannah says
THESE WERE SOOOO GOOD. I used honey rather than syrup and sugar rather than stevia. I had to cook a little longer than recommended, but honestly I loved these brownies. Thank you for the recipe!
Ris says
Made these last night and THEY WERE AMAZING! This recipe is definitely a keeper! Thank you for sharing.
Bola says
Omg, i just tried this and all i can say is OMG!! I havent tried it yet as i am letting it cool but even from the taste of it before placing in oven i know it is going to be delicious!!!! Thank you!
Kate says
Love your stuff! Just wondering if carob could be a substitute for cocoa power, as far as taste goes? Any opinions?
Joanna says
Katie, these were amazing! Thank you for opening my mind to healthy deserts. Your blog is great. Keep up the good work.
Nicole says
Katie, these were absolutely amazing. I know you get a ton of comments on all sorts of recipes.. and I realize this is from September, but I just had to tell you how good they were! They were so satisfying that I didn’t really need more than one unlike traditional brownies. I’m not tempted to eat the whole pan, and the beans don’t make me feel so guilty! You are an angel.
Beka says
These are flipping amazing… I made them with coconut oil & light agave syrup. My husband has a major sweet tooth & some health issues, so I am always looking for a ‘healthy’ dessert. Thanks so much, Katie! 🙂
Carmen says
I tried it with 1/4 cup peanut butter instead of oil… and it is DELISH!!!
I even took out the sugar and chocolate chips! It has an amazing peanut butter chocolate brownie taste, almost as good as the real thing with ALL healthy ingredients!
Love!
Maggie says
I am so excited I have happened upon your site! I am slowly but surely converting to veganism, and recipes like these give me hope I can do it!
I just tried my first recipe from you and tried this recipe. My brownies didn’t consistently harden all over (it seems like it was mostly just the edges) Is this something that could possibly be remedied with a longer cook time? Or something different? Thanks =)
To others trying this: when using coconut oil it gives the brownies a distinctive coconut tone, so if you aren’t crazy about that I would maybe use a different oil.
Valerie says
Sooooo good! My whole family was shocked when I told them the main ingredient was black beans. I will admit that I added a whole cup of chocolate chips 🙂
Jacey says
I am SO glad I tried these brownies and so are the many friends that I have shared them with. I love “healthy” stuff so I knew I would love this recipe however I didn’t expect to be obsessed with it 🙂 I made it 3 times the first week I found the recipe. I then decided to make them to share with a friend who also eats more on the healthy/vegan side. She really didn’t believe me when I told her they were made with black beans. I decided to take the true test and share them with my self-proclaimed sugar addict friend. She has asked me to make them again. These are the best and I will never make box brownies again because these are better. Now I have myself craving them…dang! They are super easy to make- I just put everything in the blender so I only dirty up one bowl. And the fudgey-ness is OUT.OF.THIS.WORLD. Thank you for the great recipe and blog. Anytime I am craving some baked goods I come to your site.
naomi says
hello! just tried them and they are yum! i wondered if i could replace the oil with apple sauce like you can in other baking? What do you think? Thanks!
Michele Guglielmino says
A BIG thank you for this recipe! I made it yesterday and the browines were fantastic! Chocolate never tasted better, and I don’t have to feel guilty about the calories. Seriously amazing in flavor and texture, and so easy to make. I am just getting started cooking with beans and never knew what I was missing!
SuzyQ says
Your brownie recipe is baking in my oven as I write this. Batter was easy on the tastebuds. I made a couple of changes: substituted sugar for xylitol and I added 1 tsp grd coffee (added a nice flavour kick!). Stay tuned for the ultimate taste test . . .
camryn desangher says
are you cooking bean brownies
Anonymous says
Yes – BB brownies were awesome! This recipe is a keeper. I also suggest baking time be closer to 18 min (15 was too little).
SuzyQ says
I’m ‘Anonymous’ (forgot to log in with my name) – Taste test complete and graded A++.
amanda says
I have made these so many times with lentils and they are perfection!!!! a pan never lasts more than a day and my bean hating daughters get some protein 🙂
camryn desangher says
I like bean brownies and so does my mom. I want to make her a recipe for her birthday.
Alexandra says
Just came across this receipt and I have already made these multiple times in the last two days. These are hands down the best brownie I have ever had. Ever.
Jenny C says
First of all, I must tell you that my bean-hating vegetarian son loves these! (and they put ME into a chocolate coma!) So thanks so much for working on this recipe. I only had rolled oats but whizzed them in the food processor before adding everything else, so voila made my own quick oats.
Second though, my friend has a seriously coeliac child. I romp over today with samples of these lovely brownies (which the whole family loved). But then…My friend informed me that oats can have gluten amounts in them (particularly if they are grown as a rotation crop with wheat etc.), and are technically as such not a gluten-free food. Thought I should let you know, as you do label these brownies as gluten-free. (though my friend told me you can buy special ‘gluten-free’ oats)
Emma says
I cannot begin to express how successful these brownies are. My family tried them before the realised what they were made from, and could hardly believe it! The protein in these makes them a fantastic snack after excercise, and the fudgeyness is like no brownie I’ve ever had. These taste amazing, look lovely and keep well for a good while! I just finished one with a fudge baby crumbled on top and heated for 30 seconds. Katie, you are saving my from my eating disordered fear of dessert, thank you so much 🙂
Marcie says
I don’t know what I did wrong with these. I love the chocolate chip blondies on this site. I followed the recipe exactly (using maple syrup and vegetable oil). They were a soupy mess after the baking time was complete. I ended up putting them back in the oven to see if I could salvage them. They were still pretty soggy and a little bitter tasting. Any suggestions for what I might want to do differently when I try again?
Laura says
Humm I had the same issue of being a bit gooey. Did you use quick oats or old fashion?? I used honey in mine and coconut oil in mine
Julie says
I actually did cook them longer than suggested and I have a convection oven, so they shouldn’t take too long– just cooked until a toothpick came out clean.
Elizabeth says
I love these!!! They are the best!! I want to make them today for a party tomorrow, but I want to make them as fresh as I can. Would it be better to bake them today or make the batter today and bake them tomorrow? Will the batter go bad or change in the fridge over night?
Bonnie says
Really curious if you use coconut oil that’s tastes and smells like coconut, how that would effect the taste of the brownies?
Laura says
I can taste it just a touch. However I think it tastes fantastic with it. If I ate them without it I truly would miss the flavor. I think it adds depth and complements them.
Adrienne says
OMG! I was so skeptical while making these, but they were AMAZING! I’m not vegan AT ALL, and these knocked my socks off! I’ve made several brownie recipes and these stood up to them very very well. TOTAL KEEPER!!! This was my first dessert from ur site. I plan to make many more! 😉
Tfaig says
Has anyone tried using grapeseed oil instead of the vegtable oil?
Laura says
Hi!!! I tried these using old fashion oats and it was a tad bit gooey in the middle. However wi that being said I need to test my oven and make sure it’s not having issues as these were cooked for 35min. So to save the day? I put them in the fridge! Still yummy!! My 6yr old little man ate one and wanted another but…..I don’t need him having too much fiber! 😉 anyways you asked people to let you know if they used old fashion oats. Will test my oven soon and report back!! Thanks for the yummy stuff!!
Julie says
Thanks- these are really good! Made with coconut oil, they have a great texture- almost reminiscent of truffles. These will be a regular for us!
Vicki says
Just so everyone knows, I made these using a blender, and they turned out great! I just used a hand mixer afterward to get rid of some of the clumps. Such a great recipe, and nobody will guess they’re made of black beans!
Katy says
These sound amazing, and I’m going to be giving them a try very soon– perhaps for the guys at my weekly game night this week. I’m wondering if you’ve ever tried adding mint extract to the batter, and if they were still delicious that way? A few weeks ago made mint chocolate cupcakes that were heavenly and have been searching for other recipes I might be able to add a hint of mint to.
Ash says
Wow! I never comment on anything but I had to say that these were great! I used honey and I did add a generous amount of chocolate chips on top. 5 children and 3 adults all agreed that these were wonderful. I say “were” because they disappeared immediately. Oh, my food processor had technical difficulties and so I used my magic bullet! Worked just fine. Hard on the motor but the result was worth the risk! Thank you.
Earnest Efforts says
I have been sharing this recipe with everyone!!! The only change I made was substituting the oil with olive oil. Thank you!
Gretchen says
I love this recipe! I have made it several times, and have modified it just a little bit. I use only honey, no other sweetener, so I reduce the amount of honey by a little so there is not so much moisture. Also, I add a little bit more baking powder to make the brownies fluffier. Probably because of the honey, I have to increase the baking time by 5-10 minutes. Also, I use super dark chocolate and then decorate the top with milk chocolate. I find that without the dark chocolate, the taste can be a little bland, but the milk chocolate on top is a treat. Sorry I am not more exact on the measurements, but I tend to be a “smidge more” kind of cook!
Mike says
We substituted apple sauce,,just under a 1/4 cup and filled out the 1/4 cup with canola oil…they turned out perfectly. Next time going to try to remove all the oil and a full 1/4 cup of apple sauce.
Natalie says
These were AMAZING; couldn’t even taste the brownie. They had a very fudge like consistency, and I didn’t even miss the “regular” (floured, full-fat) version.
Natalie says
Oh also, I used rolled oats and it turned out just fine
AJ says
Katie, I was officially creeped out when I read this recipe – – but now, after making it, I am a pleasantly surprised. These are awesome! You’ve done it again!
Tammi says
Can’t wait to try these brownies. I need to find some healthy desserts, and if these are as good as you say, I’m going to be delighted. I am going to try them on my family and then on a group of my friends.
Liz says
Hi,
I just tried these but substituted three tablespoons of coconut peanut butter + 1/4 cup of unsweetened applesauce and extra Truvia for the maple syrup since I didn’t have any. This was a fabulous recipe!
Christie says
Hi Katie,
first, i want to thank you for this recipe. with so many good reviews, i’m convinced to make this recipe. i was making these today, (but with red bean, because i can’t get any black bean) (and i skip the baking powder and the vanilla, also substitute the chips with raisins, veg oil with olive oil, and maple syrup with palm sugar and water)
and had some friends to tasted them. it smells great when i took it out from the oven (i was very excited) and i personally like it, although it tastes strange, rather chewy yet crumbling and very easy to fall apart.
but each of my friends had their own opinion. some said it tastes like medicine, some said it tastes weird, and the other said that they just don’t like it. and no one really like it.
i felt so discourage because i really wanted to make a delicious, healthy, vegan brownies that people love.
can you help me? are the skips and substitutes i did really matter? or its just a matter of different tastes and everyone had their own opinion. but what really bother me is that no one like it except me. (forgive my language)
thank you anyway
Lindsey says
You changed the entire recipe; I don’t think it’s fair to say that Katie’s was disappointing! She even said that the chocolate chips were not optional. Raisins are nothing like chocolate
Aly Jones says
LOVED these brownies!!! I found the link through Pinterest & I’m so glad it led me to your website! I’m always trying to experiment with a healthier version of desserts. My sister, who’s the owner of 4 cupcake bakeries, thinks I’m very wrong for experimenting, but I have 4 kids who love desserts & I love to cook, so I do it to keep us healthier. I’ve tried chocolate chip cookie balls using garbanzo beans before, but not your blondies I’ve now read so much about. Can’t wait to try more of your desserts.
One question: I made this recipe almost exactly as written, with the exception of using Truvia stevia packets instead of the brand written. My brownies came out very fudgy, not as set up (or cake-like) as yours look in the pictures. Any idea why? Maybe I need to bake them more? I did 15 minutes on 350 degrees, let them cool, cut them & thought they needed more baking because they were gooey. Heated the oven back up, stuck them in for 5 more minutes, & that was it, but they still are a fudgy texture & almost gooey. Anyway, they taste amazing!!! Thanks for the recipe!!!
Crystal says
Oh My – These are delicious!!! I just made them and I failed to mention the “secret” ingredient to my kids and their friends who all “tested” the new brownie recipe for me. Everyone LOVES them. Thanks so much for all your work in testing and compiling this recipe. It is really Yum! I can’t wait to try other recipes from your collection.
Becky @ SugarFreeFairy.com says
Hi Katie! I featured your black bean brownies, with a few modifications, on my new special diet blog. I’m a big fan of your site and have to say that your blog helped me get through some tough times after being put on a special diet about a year ago. Thanks for everything that you do, and for inspiring hopeful food bloggers like me who are just starting out.
http://sugarfreefairy.com/black-bean-brownies/
Keri says
These are delicious!
Rachael says
I tried some black bean brownies at a friend’s house and I could barely choke them down but these are delicious! I used flax meal instead of oats and agave instead of syrup. Mine actually came out extremely gooey – they have to be eaten with a spoon, probably because I’m in high elevation and I don’t always know what to change to accommodate the elevation. Still delicious though!
Rachel says
I made these this morning and just finished off my first piece. These are great! I accidentally baked them for 21 minutes, but had no apparent side effects. I also went with 1/2 cup honey for all the sweetener. Delicious!
Anonymous says
Can these be made with almond flour so they are kosher for passover?
Anonymous says
Actually I should have phrased it this way – since quick oats are not acceptable for passover (but regular old-fashioned are fine) what do you suggest as a recommendation? I am GF and I would love to have a dessert I can eat for passover!
Marissa says
Black beans aren’t acceptable by the ashkenazic tradition, and oats of all kinds are not acceptable to any passover tradition. If you are following sephardic tradition (as sane vegans often do), try using quinoa flakes!
scarlet says
Katie!! I cant even explain how awesome this recipe is. I love your blog and I just tried this today (ive been waiting to try it for a while now) everyone in my house LOVED it and couldnt even tell its not “real” brownies. Thanks hope you never stop sharing your healthy ideas… xoxo from Dominican Republic.
Jenn says
I’ve made these a few times now and in my latest batch I didn’t have black beans on hand so I subbed red kidney beans, and I like it BETTER! The black beans were good but the red beans give a softer, less harsh taste to the brownies and if you love Japanese red bean sweets like I do, you will love this recipe with the red kidney beans. The color still comes out brown and you still can’t tell it’s made with beans. I’m trying your bean blondie recipe next! Thanks!
Marissa says
I made these with half peanut butter, half coconut oil. I didn’t have vanilla extract and it was a brownie emergency (the men were playing a championship rollerhockey game and there had to be a post-game tream) so I figured peanut would cover the missing vanilla. I also used spelt bran in place of oats (no allergies here, and that’s all I had). Also, to save on the mess of cuting them, I baked them as mini cupcakes in wrappers for 10 minutes. FANTASTIC. I only told a couple of them the secrets of the brownies, and their minds were BLOWN. I’m going to try theses with oat flour, since the occasional piece of bran is still getting caught in my teeth. Thanks for this vegan rendition!
Olivia says
Thanks for a great recipe! I made these and omitted the oats and subbed in half unsweetened coconut and half flax. I baked them at 350 for 15 minutes only and they were still SUPER soft. I made an icing in my magic bullet cup with PB2 (powdered peanut butter), natural peanut butter, instant coffee, toffee caramel stevia drops, a few maple flakes, vanilla extract, a pinch of sea salt and unsweetened almond milk. I let them cool and iced them. Then I cut them up and froze them individually and they are AWESOME to eat half (or fully!) frozen. Like sticking a chocolate bar in the freezer before eating it! And it lasts longer this way too! Thanks again for the wonderful recipe!
Cortney says
OMG!! I just made these and was in love at first spatula-lick!! I’m extremely new to vegan/ gluten free eating, and some of your recipes have SAVED me!! Thanks so much!
Mary says
Can I use cacao nibs instead of chocolate chips??
Sarah says
I just made these today… they taste AMAZING! I used dry black beans that I cooked today, will likely try it again with canned ones if I am pressed for time… I wish I would have gotten more batter out of them! 🙂
yogalife says
Tried this recipe, and it was delicious. Used refined coconut oil (less coconut flavor) and agave syrup. The only substitution I made was using quinoa flakes instead of oats. I’m going to fiddle a bit with reducing the amount of black beans, because the aftertaste, later, had too much of a hint of black bean flavor. (initially, you can’t taste them at all, but there’s a “sense” of them in the stomach).
Also, using all agave syrup comes out to 13g of added sugar per piece. For the sugar sensitive this is pretty high.
But great recipe!! Thank you.
Holly says
Hi!
I’d love to try these. When you say “2 nunaturals stevia packs” can you tell me how much stevia that is, whether in powder or liquid form? I currently have a bottle of liquid stevia, and would like to use that, but if you only know the weight by powder, that would still help a lot. I can easily look up the conversion from powder to liquid, or vice versa.
Thanks!
Nancy says
I made these leaving out the oil and used 3 T of peanutbutter and they are AMAZING! I did use the rolled oats and the extra maple syrup instead of sugar. They will be a regular treat in my house! Next time I might try prune purée or flax seed for the oil, but seriously, the pb worked great as did the rolled oats! Thanks for a great recipe!
Robin says
Do black bean brownies need to be refrigerated after baking for storage?
Sara says
So I followed the recipe and used ‘Naurally More’ instead of the oil – it’s basically peanut butter with some extra flax, etc. The batter was super thick, so I added 3 tablespoons of vanilla unsweetened almond milk. Put it in a banana bread size pan since there wasn’t much batter. Ate a tiny corner…tasted kind of bizarre, but i also hate edge pieces 😛 Didn’t have vegan chocolate chips so I didn’t add chocolate chips. I took chocolate pb2 + cocoa and made a spread to put on top. TO DIE FOR.
My vegan friend recommended you, katie. Katie, I love you.
Sara says
(I am trying to be vegan as of April 1….ha)
Maria says
Katie,
Thank you a million times over! My 3 year old son has severe and multiple food allergies, as well as other medical issues. I have to make most things from scratch and they dont always taste the best. My friend had me try these and then revealed the ingredients- I was sold! I made them for my 3 year old (who will NOT eat beans) and he now requests them regularly. My husband even loves them. I have taken them to work and they were a hit there as well. Thank you so much! You are wonderful!!!
Chocolate-Covered Katie says
Aw so glad they turned out well!
Kay says
Oh my gosh, Katie! I made these black bean brownies today and they are amazing! I can’t believe how fudgie they are. I’d never guess the had black beans in them! I’ll definitely be making more of these babies! 🙂
Jessica says
First CCK recipe I’ve tried and it was successful hooray! I had dried black beans so instead of using canned ones (which aren’t as good as fresh beans) I soaked them overnight then cooked them in a huge pot according to this bean cooking chart (http://weblife.org/beanchart.html). I had some trouble though with blending the ingredients since I don’t have a food processor. I suggest use all wet ingredients and add beans so that there is some liquid in the blender and then take it out and mix everything else into it. I made a few modifications such as adding just 1/3 cup of honey without the extra 2T of sugar. Still tasted very sweet, next time I am only adding 1/4 cup of honey! Also added some wheatgerm and oatmeal and tasted amazing still. Could taste a few lumps due to not blending the beans enough but other than that it just tasted like a normal brownie with all that junk added (I will never look at a brownie recipe with butter and tons of sugar in the same way). Thank you so much Katie (:
chelsea says
why are the chocolate chips not optional? i would prefer not to have them in there and im dying to try this recipe :]
Katie says
Subbed dark cocoa powder and dark chocolate chips to make it dark chocolate.
Have used old-fashioned oats instead of quick oats.
Add 1/2c shredded coconut (in blender/food processor) and did not need extra liquid. Also have topped with walnuts.
Used sugar-free maple syrup to further cut calories.
Tori says
These… ARE most amazing brownies… My family had NO idea and didn’t believe me when I told them…
terri says
Hey Katie,
Just thought I’d let you know that if you cut these brownies into tiny squares and put them in the freezer for a day or two – they taste like THE MOST DELICIOUS ICE CREAM EVERRRRR!!! Also, we didn’t have any cocoa at home, so we used drinking chocolate, but they still tasted delicious. Thanks for this fantastic recipe!!
Wendy says
Wow! These are so much better than I expected. I honesty can’t believe how good and fudgey they are. My husband said they are too rich for him, lol! Thank you for sharing this yummy recipe.
Heidi Romero says
I am an avid baker, as well as a health nut, and I have been searching for healthy things I can bake. When I stumbled upon your blog I was in heaven! These brownies were the first recipe I tried and I was AMAZED how delicious they were! The black beans are completely hidden in all the chocolate yumminess. I’m ready to bake another batch!
I was excited to pass the recipe along to my gluten-free friends because I know it is hard to find yummy treats when you can’t have gluten. Bravo! Looking forward to trying more of your recipes.
Jessica says
Absolutely LOVE these. Will definitely be making these instead of regular brownies from now on!
Sandy says
We love your no flour black bean brownie recipe. My kids prefer it to the box brand. Today I realized that I didn’t have any oil, so I substituted the peanut butter. It is great!! Well worth the substitution.
D Jensen says
I made these brownies and liked the flavor. However, if I were to make them again I think I would add an egg or two to the batter to make them be a bit more fluffier.
Lini says
I officially LOVE you. This is amazing
Lora says
I’ve surprised multiple groups with this recipe now (playing my favorite game of guess-what-you-just-ate), consisting of mostly non-vegans, and they LOVE this recipe. Other recipes can have an off-taste that really does call to mind black beans, or just doesn’t taste good. Yours here turned out consistently well, and it’s the best black bean brownie recipe I’ve tasted. Thank you Katie!
Diana Z. says
I finally made these brownies this weekend. They were EXCELLENT!! Everyone loved them. I used coconut oil and agave syrup. Next time I’m going to cut the sugar by 1 TBL b/c they were sweet and I wonder if it would make a difference. Great recipe…thanks!!
dee says
Made this last night, SOOO good !
Andy says
Katie, I just made these brownies for my mother’s birthday (along with a vegan pizza) and she loved them! She couldn’t believe they were made of beans. They were really great – rich and fudgie and a little crumbly. Thanks for sharing.
Veronica says
Made these tonight and omitted the maple syrup, stevia packets, and oil and replaced them with three incredibly ripe bananas. I figured that the banana would be able to replace the oil and then the amount of sweetness would be fine with me since they are just for me. I also added a half scoop of protein powder. I am not sure what the actual texture of these brownies is supposed to be, but mine were kind of funky. They have the texture of a soft fudge. The brownie portion of these is kind of different but not bad (bitter from the cocoa powder with a hint of banana), so I am very glad that I added the chocolate chips. I have put them in the fridge in hopes that they will firm up a little more. These definitely are not very similar to brownies, but they are perfect for a quick chocolate fix and will be even better as a pre-workout meal.
Ginny says
Katie, I love love love your blog. Thank you so much for all the wonderful recipes! I have made several of them over the last year and they have all been great including this one. I tell all my friends too. Thank you for helping me find some healthy ways to feed my sweet tooth!
CutePi says
Earlier this week, I tried the recipe to a T, with one exception that proved to be the downfall of the recipe: I used mint chocolate chips instead of regular. They were…not inedible, but not very good. I’ll admit I ate about half the pan despite the yuck factor. I’m not too picky when it comes to chocolate lol. I just made them again, adding 3 TBS of cocoa, a smidge more sugar, and I also added some hot chocolate powder (the kind where you have to heat up the milk and “cook” the chocolate), and the choco chips I should have done the first time. I haven’t even had the finished product but I can already tell they are PHENOMENAL. I couldn’t stop licking the batter off the spoon, the spatula, the food processor bowl…yeah. I can’t wait to try these babies out when they come out of the oven. It’s gonna be a looong 10 minutes I can tell you that much. Thank you Katie! I’ve already tried about a half dozen of your recipes and I haven’t yet been disappointed.
Ellen says
I just made these with all-purpose flour instead of oats because I didn’t have any on hand. So good! I also added a little extra cocoa and sugar, then made a thin frosting to put on top. I was not patient enough and spread the frosting when it was still hot, and the top layer of chocolate goodness mixed in with the frosting, so now I have two-layer chocolate crumble goo cake, and it is excellent. Thanks for posting!
Sophie says
Can we substitute the black beans for kidney beans?
Katie says
So, I live just a bit higher than mile-high-Denver about 6200 sq feet (so I’m told). I’ve made these once, and as most things high altitude, they fell in the middle. Any suggestions?? Typically we add a bit more flour and a schooch more water. (there are other things to try also, like cutting back a bit on leavening agents …) but there’s no flour here, and adding it seems a bit oxymoronic. What are your thoughts on a bit more quick oats?? Please, my Oh-so-much-younger-yet-more-experienced-Chocolate-Covered-(other)-Katie, might you be able to assist this Chocolate-loving Katie?
Thank you OOODLES! ♥
Katie says
So, I did try my own modifications, guessing as I went.
I used 2/3 c. quick oats (I went out and bought these after my first attempt when they fell in the middle- that time I used ‘old fashioned’ or Oatmeal -non specified bought in bulk) and I added about 2 teaspoons water, and increased the vanilla from 2 teaspoons to just barely or just under 1 Tablespoon vanilla.
I also added pecans. They didn’t fall in the middle this time. They’re lovely. A bit more cakey than I prefer, but when kept in the fridge if not eaten soon after they’re cool enough to cut, they they’re quite fudge-like in texture. I want to add frosting. : )
Crystal Rahn says
I made these without the chocolate chips, because I didn’t have any. They were delicious, even without the chips. I had good intentions to share with some friends, but I ate the whole pan by myself. The best part was I didn’t have the dreaded sugar crash you get from eating regular brownies. Thank you Katie for this website. I can’t wait to try more of these recipes.
Penny says
I just made these, and they are great. This is the second black bean brownie recipe I’ve tried and your recipe is far superior to my first effort. I made a sauce with part skim ricotta, 2% Greek yogurt, a little maple syrup and a mashed ripe banana. The combination was like a mix between a brownie sundae and a banana split. Not a bad breakfast! I’ve also made the Ultimate Chocolate Fudge Pie (I didn’t bother with crust, I ate it like chocolate mousse), and your Sugar Free Deep Dish Cookie Pie. Your recipes are three for three. They weren’t just good, they were great! I can’t tell you how wonderful it is to be able to make things that are truly decadent without the empty calories and the roller coaster blood sugar ride associated with the things I crave CONSTANTLY. If I had to choose between chocolate and a healthy diet, the healthy diet wouldn’t stand a chance. Thanks to you, I don’t have to make that choice. Keep up the good work!
Jessica says
I combined this recipe with your healthy chocolate chip cookie recipe to make brownie cookie bars, and it was FANTASTIC!! They disappeared in minutes with my friends, and none of them could tell they were healthier (I, um, “forgot” to mention that fact… 😉 )
Keisgirl says
These brownies are really good. My husbands and sons had no idea they were made with beans!
OhYouKnow says
I had soaked a bag of black beans, and had extra left from my Bean burger recipe. This was perfect to add as a very simple and quick dessert. Just tossed it all in my food processor (including chocolate because I only had semisweet baking chocolate, not chips). Poured it in a greased cookie sheet and they were pretty amazing. I took them to work then, or I would eay them all! Only one complaint, and another person suggested adding a little chili powder next time. Overall, a huge hit and they were gobbled up in no time! Thanks!
v.oyler says
I just made these as im on a healthy kick and always willing to try something new.
My family wont eat them (they went to dairy queen instead) but I love it!
i completely justify the 2 and a half i consumed, i mean its got loads of fiber right? and not too sweet.
really happy i can leave them in the house unprotected and not worry about them disappearing, my fan wont eat them bc they saw me put black beans in it. theyre missing out
Cassie says
I am a junk food junkie and have a hard time switching to healthier versions of the things I love. I have made these MULTIPLE times and they are truly my favorite brownie! I don’t make any other kind now and I just wanted to say thank you, thank you, THANK YOU
Constanze says
Ok these look really good – I will try them out asap. !!!
I was wondering which food processor do you use? There are so many on the market and its hard to decide which one should I buy..
thanks a lot
best
constanze
Char @ www.charskitchen.ca says
I just made these, Katie!! I’ve been trying to get more iron in my diet, but really wanted a brownie. A perfect dessert! Thank you 😀
jan says
I did use cocoa powder in your white brownie recipe, only because I had no black beans! Just garbonzo beans. My dinner guests loved them!! I used coconut oil, I used oatmeal, Wheylow brown sugar. And they turned out PERFECT. Gobbled up. They couldn’t believe it.
Lesley says
Thank you for this recipe. These were very good!
Ken says
I just made these the other day and they were amazing! I love experimenting with all of your healthy recipes!
Melanie says
I made these tonight and they are fantastic! I used 1/2 cup of pure maple syrup as the sweetener and doubled the cocoa. I also substituted chia gel for half of the oil and used 72% cocoa chocolate chips. Rich and chocolatey! I’ve made your white bean blondes as well and love them too! Thank you 🙂
Ciera says
I know what I’m making for Mother’s Day! So excited!
Elisabetta says
making these now! 😛 Following the recipe exactly mine are 178kcal per portion (counting 12 as well). Only I am using rolled oats, 1/2 cup of agave and maple syrup mixed without stevia and vegetable shortening. Other nutrients are fat 7.1 carbs 25 fiber 3.4 and protein 3.4 (just in case you try them this way!)
Victoria says
Not the biggest fan of these. While they do taste fudgy, they have a pretty dense texture to them.
Susan says
Oh my… thank YOU!! I’ve tried other recipes for black bean brownies without much luck, but these are SO delish!! Thank you for sharing your recipe and wisdom, I really appreciate it! I am excited to take these to a cookout tonight and freak everyone out 😉
Yvette says
I’m used to eating beans in desserts, having lived in Asia. Do you think this recipe would work with red adzuki beans, which are often used in Japanese sweets?
Just discovered your site this morning as I look for ways to use ripe bananas, and I’m thrilled to find so many recipes for my poor IBS-battered body. Doc just told me to go gluten free for a few months, so now no wheat in addition to no eggs, dairy, coffee, alcohol, and bar chocolate. Thank you for all the different substitution options!
Unofficial CCK Helper says
I’m not Katie, but I know she has experimented with all different kinds of beans. I think I’ll try the red ones, too.
Ciera says
Chocolate heaven…. these are so good!!!! Nobody could tell that they had black beans or lacked flour!
ash says
i subbed the maple syrup for an equal amount of chia gel that i whipped up with ground chia, so that its viscosity was like that of honey. it worked great.. just a heads up for anti-sugar people 😉
ash says
quick question– has anyone tried kidney beans with this recipe (or something other than black beans)?
Katie says
I’ve wanted to try black bean brownie recipes for a long time, but I’ve always been afraid that they will turn out gross. Your post gives me the courage to finally make a batch!
Courtney says
Just to let you know, I was super impressed with how fudgey and delicious these turned out! I made them for a work party and everyone could not stop going on about how good they are and I was excited to reveal to them that they were actually vegan and healthy for them!
It’s always exciting to reveal good news like that to people. 🙂
Oh and I must say that the brownie batter for this was also incredible by itself!
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.
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!
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!
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!
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!
Courtney says
These were the first black bean brownies I ever had, and they were incredible! Thanks Katie!
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! 🙂
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.
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!
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!!!
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?
Thanks!
Zoe
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.
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. 😉
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.
Elena
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 🙂
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!
Laura says
I just had a great idea! Brownie cheesecake??!! Swirl/crumble these brownies into your cashew cheesecake recipe (the Oreo one).
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!
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 🙂
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!!
Geeta says
So awesome.tried it loved it.thanx for the recipe
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
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.
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.
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.
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
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!
Pam says
Thank you Katie! I made these tonight and will be making them again!! These are the best brownies ever!!
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!
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.
Monica says
Made the black bean brownies, these are the best bean brownies I have ever tried. Thanks!
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. 🙂
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!
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 🙂
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.
Barbara says
Wow! These were a hit with EVERYone! Thanks!
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.
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!!
Chocolate Covered Katie says
Thank you so much for trying them! 🙂
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!
Chocolate Covered Katie says
I’ve actually been experimenting with it for the last two months. It still needs more work, though. Hopefully soon!
Chris Eastvedt says
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!
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!
Becky says
Have you tried making these without the oats yet? I’m trying to make them for a Paleo friend….
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 🙂
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…
caroline @ c.w.frosting says
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
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)!
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.
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
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!
Amanda says
These are solo yummy! Thanks! I’m going to make them with more chocolate chips next time, like you recommended. 🙂
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!
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!
Rachel says
Do you think you can substitute the oil for olive oil?
Chocolate Covered Katie says
I guess… as long as you don’t mind the pronounced tasted of the oil.
helena says
just made these and they are super yummy ^_^. was just wondering- how many servings is the nutritional info based on?
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!
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!
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!
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
Chocolate Covered Katie says
I’d love to see the photo. Please do post! 🙂
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!
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!
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!
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 🙂
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?
Chocolate Covered Katie says
I would think that cooked, fresh beans would work just fine. I’ve just never tried it.
Lindsey says
Thanks so much for the recipe! It was my first “healthy” recipe and it turned out great 🙂
http://creativelyclassy.blogspot.com/2013/07/black-bean-brownie-recipe-review.html
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:)
Edie says
My family loved these!
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!
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!
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.
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 😀
Rowen says
These black bean brownies were very good. I highly recommend them.
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
Sarah says
Katie,
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)
Sarah
Samm says
Katie,
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.
http://imlearningthings.org/2013/07/08/project-self-black-bean-brownies/
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!!!
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 🙂
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!
Shannon
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!
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.
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 😉
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!
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.
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!
Mary says
Me too! Katie, I’m pretty sure your calorie count is very off. Please recalculate.
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?
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!
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!
Mary says
oh my goodness, I just made these and they are delicious! just had to tell you 🙂
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.
Thanks!
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
xoCarly
Heather says
Katie, these were absolutely amazing!!!! Great way to get my 6 year old to eat more beans! 🙂
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!
Hailey says
Has anyone subbed for the oats yet?? I dont have any type of oats and i dont normally buy them.
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.
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!
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!
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,
Caspar
Normg G says
I can’t wait to try these! I’m going to make them tonight!!!
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 🙂
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! :-))
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!
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!
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.
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!
Jess says
Have you ever tried adding in mint extract? Or mint chocolate chips? Do you think that would work okay?
Chocolate Covered Katie says
It sounds good to me!
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..
MegW says
Why is honey not vegan? It comes from bees. I have never understood that.
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!
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
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.
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?
Cassandra says
A+ VERY VERY GOOD The best yet. I plan to try your other recipes!
nathalie says
Sooooo good recepies! Is it possible to use broadbeans/favabeans instead? Or sweet potato perhaps? I´m allergic to black beans.
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!
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.
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! 😀
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! (;
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.
Unofficial CCK Helper says
Nowhere in the recipe does it say it is free of sugar.
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 🙂
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?
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.
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!
Unofficial CCK Helper says
Oven temperatures will vary. See Katie’s recipe troubleshooting page (here’s the link)
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
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.
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!
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 😉
Unofficial CCK Helper says
Yes, just use gluten free certified oats such as Bob’s Red Mill.
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 🙂
Leslie says
Hi! I tried this recipe and reviewed it on my blog: http://dirtanddesserts.wordpress.com/2013/08/25/gluten-free-black-bean-brownies/
I gave you a shout-out for the recipe! Thanks for sharing the delicious treat – wonderful blog!
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!
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 🙂
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?
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.
Chocolate Covered Katie says
Yes, but sweetened works as well.
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! 😉
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!
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.
Kathy says
Best brownies ever! Thank you
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!
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! 🙂
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.
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.
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!!
Liz {Learning to Juggle} says
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!!
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.
Mahalo
Brit 🙂
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! :))
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!!
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!!!
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!
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 😀
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!!
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.
Ie
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!
rosanna says
I finally made these and absolutely love them. They are delicious and super easy to make- THANK YOU!
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…
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!
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?
Chocolate Covered Katie says
Just be sure to use certified gf oats.
henry says
Hi,
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
henry
Chocolate Covered Katie says
Sorry, I have never tried it so I really can’t say.
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 !
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.
mr jeff says
Just made these and they are really good. Used the sugar instead of the stevia.
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.
Tara says
My new favourite recipe! Made these twice in the last week.. YUM YUM 🙂
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! 🙂
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!!!!!!
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
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 🙂
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. ☺️
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!
liesa says
Will a vitamix work as good a food processor?
(Not sure if a vitamix is truly a blender?)
Unofficial CCK Helper says
For best results, no.
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!
Nina says
Just made these for my family.. they absolutely couldn’t believe they weren’t “normal” brownies. Many thanks for the amazing recipe!
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!!!
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 TropicalTraditions.com…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
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!!
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!
Phoebe says
I have black bean flour on hand! Do you think I could use that instead? 🙂
Susanna says
What a great recipe! Thank you for sharing, we enjoy it very much.
Susanna
edenranch.org
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!
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!
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!
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!
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?
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.
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!
Connie says
These are my daughter’s favorite brownies. They are very moist and stay fresh for days. Thanks for sharing the recipe.
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!
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?
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!
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!
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
Thanks
Chocolate Covered Katie says
Yes to fridge after a day, just for best freshness. I’m not sure about freezing.
Carol Barclay says
I AM NOT KIDDING… THESE ARE THE BEST BROWNIES I HAVE EVER EATEN(INCLUDING REGULAR FROM SCRATCH, BOX, BAKERY ETC.) ALSO, SO EASY TO MAKE..I MADE THEM FOR MY 80 YEAR OLD SWEET LOVING DAD, 18 YEAR OLD DAUGHTER AND MY HUSBAND. I DID NOT TELL THEM THEY WERE MADE FROM BLACK BEANS!! THEY DEVOURED THEM! I STILL HAVE NOT TOLD MY DAD AND HE WANTS MORE!! THANKS KATIE..EVERY RECIPE ON THIS SITE IS DELICIOUS!!! YOU DEF DO NOT FAIL!!!
Chocolate Covered Katie says
Aw thanks, Carol!
Amelia says
Hey, above recipe is nutrition info is made using 9 or 12 brownies?:)
Rhonda Winsor says
love,love black bean brownies….:)
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.
Lynn says
Hello!
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
Elena says
Hi!
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!!!
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
Carrie says
Can a Vitamix be used to make the batter instead of a food processor?
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!
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 🙂
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 🙂
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?
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!
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. =)
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!
sonja says
I LOVE to bake..just found out I’m allergic to gluten, oh, and did I mention I’m a fitness NUT..so 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
veronica says
These were so delicious! A very sweet surprise!:) next time I’m adding nuts!
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!!
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!
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,
Andrea
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.
Laura @ The Healthy Sooner says
I just tried these brownies and looved them! I added a tbsp of instant coffee to give it a kick!
Mellissa Rose says
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!
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!
Kate says
If you think agave is “healthy,” you need to do some research.
Charish says
I just made these, they were awesome….& the kids asked for seconds.
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!
lauren says
I finally had a chance to make these tonight and OMG were they delicious! My 9 year old daughter ate 2!
Nasim says
Katie,
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!!!!!
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!
Unofficial CCK Helper says
Fridge overnight and they will firm up.
Tricia says
AWESOME!! Even my pickiest eater (4 yo) LOVED them! Soo excited to try more of your recipes!
Kelly @ JAX does design says
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 🙂
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.
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!
Minnerz1976 says
I made these today for a bunch of doubters and they loved them!
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 🙂
Tammy says
I just made these and they taste very good! I feel like they had a hard time getting firm though…any suggestions?
Unofficial CCK Helper says
Fridge overnight. They will firm up.
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!
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.
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!!
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!
Ace says
I gotta say, I’m tempted to make these brownies with a mini muffin pan, thanks to your new skinny muffins recipe.
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!
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!
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. 🙂
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?
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!
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!
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!
Alysa says
OMG! These are incredible. I ate half the recipe… by accident… Then froze the rest. Thank you!!!
Joyce says
they look delicious although they should not be called gluten-free. oats have gluten…
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!!!!!
Unofficial CCK Helper says
It would be based on 12 servings.
Caroline says
I just made these but without the chocolate chips. It worked perfectly for me! 🙂
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!
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!!
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! 🙂
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!!!!
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!
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!
Adanna says
Stevia actually comes in a syrup as well, but it’s expensive and not widely distributed. You can make your own. http://www.slightlysteady.com/homemade-stevia-syrup/ (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
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.
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
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!
Vince
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)
Zein Shamma says
Hello, I am just wondering if I could substitue black bean flour for the canned black beans.
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!
(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.
Jen says
I had to bake mine about 30 minutes.
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 :]
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
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!
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!”
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!
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……..
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.
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!
Kelli @ healthierbytheweek says
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!
Mary Kay says
I would assume the Black Bean brownies are gluten free because there is no flour, right?
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.
Kelly @ The Nourishing Home says
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
Carter says
Amazing and delicious!!!
Kimberly L. says
These are amazing! My kids gobbled them. I am so happy to find your site. Thank you! <3
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!
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. 🙂
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…
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!
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!
Jennifer says
these were AWESOME thank you. taking to a Superbowl party and i’m not saying a word!
THANK YOU!
Vie Davis says
Are the nutritional facts for the Black Bean Brownies figured for 9 brownies a pan or 12?
Thanks!!
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!
Jennifa says
I tried these last night. They were sooo yummy and decadent!
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.
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.
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?!?!
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
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!
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!
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
Amy says
I just made a batch and they are very good. Thanks Katie
Nicole Filburn says
These are literally the best brownies I’ve ever had
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!
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!
Chocolate Covered Katie says
Yes, fridge after a day is best.
Alisha says
Thanks!
Keela says
Katie, you have hit another homerun for me. Love these little babies, keep posting the good stuff.
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!
Laura says
Oh! And I have made the original recipe SO many times. I like them best stored at room temperature!
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.
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!!
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!
Barry says
Katie,
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.
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!!!
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?
Sidney says
I have made these with rolled oats and they were delectable. My husband loved them!
Val says
Thank you so much! I can’t wait to try this recipe!
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!
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.
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!
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.
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!
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! 🙂
Penny says
You would NEVER know these were made with black beans. Delicious!
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!
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…
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! 🙂
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!
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!!!!
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!!
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!
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?
Thanks
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.
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!
Cindy Roper says
these are EXCELLENT!
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 🙂
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
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!!
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.
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.
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.
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!
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!
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?
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!
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!
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.
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?
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?
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! 🙂
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. 😉
Thanks!
linda says
Can you add chopped pecans to this recipe? Has anyone tried this?
Unofficial CCK Helper says
Sure!!
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
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!
CJ says
Sorry — but yuck!
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.
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.
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
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.
Kim says
I just wanted you to know I used the rolled oats and they came out delicious!
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.
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 🙂
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 😀
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?
THanks!
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.
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.
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!
Lindsey Lopez says
This recipe is amazing. The brownies were delicious! Thank you!
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!! =)
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?
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. 🙂
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 😉
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!
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!
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!
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.
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.
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!
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.
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!
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!!
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 😉
Valerie says
These are RIDICULOUSLY good!!! I will absolutely make them again. Thanks!
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.
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. 🙂
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!
Esther says
Sshhhh. I just put these in the oven and will be serving them to pre-teens this afternoon.
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!
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.
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! 🙂
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.
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. 🙂
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.)
Jo says
Was wondering if this recipe works the same with bagged beans that are soaked and cooked? (without flavor of course)
Kathryn says
Yes! That’s how I made it today, and I think they’re even better this way!
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!! 🙂
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.
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
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!)
April Allen says
Can I substitute the sugar in this recipe for baking Stevia? Thanks! Excited to try these! =)
Lia says
I cooked the beans and it came out great. Thank you very much!!!
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!
Margie says
Are the nutrition facts for the black bean brownies based on 9 servings or 12?
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..
Joy says
OMG! These brownies are DELICIOUS! Thank you, Katie, for making my favorite desserts healthier! This even has protein and healthy carbs 🙂
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?
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! 🙂
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
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.
Lucy says
Did you buy no salt black beans?
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!!!
Lucy says
UGGHHH these are SO GOOD. While they were baking I just sat with my food processor licking all the batter off. 😛
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!
Ashley says
I’ve always steered clear of the black bean brownies, but your recipe has me wanting to try it!
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!
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!
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?
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 🙂
vicki clark says
Hello, just wondering when you will release a book with all your best recipes in? Xx
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 🙂
Sierra says
These were soo good! I’ve tried other black bean brownie recipes but none of them tasted near as good as these
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
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!
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… 😀
Rebecca Jones says
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!”
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.
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.
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!
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.
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!
Rita says
Omg!! The only word for these black bean brownies are AWESOME!!!!!!
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?
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
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!
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”.
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?
Unofficial CCK Helper says
Coconut sugar is fine.
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:)
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!
kay says
Didn’t have a food processor either. Just used a hand blender and even with rolled oats – faultless!
Cassie says
I’ve never been a huge fan of brownies but I absolutely love these!
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.
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).
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!
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!
Diane D. K. says
Thanks for this! They were yummy!
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!!
Mona Rae Hill says
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!
Jayni @ Fit and Lively Mom says
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!
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!
goodphyte foods says
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.
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!
Chocolate Covered Katie says
Just let them sit overnight and they will firm up 🙂
Brenda Fuller says
OMG, these brownies rock! Thanks for sharing this recipe.
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!
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!
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 🙂
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 😉
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!
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! 🙂
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. =]
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.
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!
Jayni @ Fit and Lively Mom says
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!
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!
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!
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!
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!
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.
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!
Diana says
These are absolutely delicious! I used honey, and it tasted great! It’s delicious with frozen Greek yogurt.
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!)
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!
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?
Thanks!
Unofficial CCK Helper says
You can always experiment and see!
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!
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
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!
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!
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
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 🙂
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!!
Kelly Vuong says
^^^sorry also used oat bran instead of quick oats: more fibre! (Dukan dieters will know all about this)
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.
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!
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…)
Lauren says
Katie do the black beans need to be cooked?
Nikki says
Quick question, baked for 18 minutes and they were no where near done, did I do something wrong?
Unofficial CCK Helper says
Put in fridge overnight.
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 🙁
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!
vicky says
THESE ARE AMAZINGGGGGG. I don’t miss fullfat brownies AT ALL!!!
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.
Thanks!
Shannon says
These are wonderful!!
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
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*
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!!!
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!
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!!
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!
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 🙂
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!
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
Leslie says
If you refrigerate overnight they firm up too!
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.
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?
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.
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!
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.
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!
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 😀
Unofficial CCK Helper says
Make this recipe instead:
https://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
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
Riley Robb says
These brownies are excellent! So moist and sweet, I will definitely be making these again 🙂 Thanks for the recipe
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.
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
Tara says
LOL, I’ve totally done the same.
Jamie says
Katie–
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!
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.
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.
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.
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.
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!
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.
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
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 🙂
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!
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
Jennette says
I’m pretty sure you’re my most favourite person on the planet right now. (Don’t tell my husband or kids)
Heather E says
What would happen if I added an egg?
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.
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.
Bonnie says
Love these brownies! I sub half of the oats for chia seeds and it works great!
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!!
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!! 🙂
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?
Tayla says
https://chocolatecoveredkatie.com/black-bean-brownies-calories-and-nutrition-facts/
🙂
Unofficial CCK Helper says
It’s listed right there in the post.
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.
Char Billings says
umm
Lukas VanDyke says
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!
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.
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.
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?
Thanks!
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.
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.
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!!!!!!!!!!!
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. 🙂
Chocolate Covered Katie says
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 ziplist.com and email them the suggestion!
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!
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! 🙂
rose says
Adding some chocolate protein powder would increase the protein content even more!
Unofficial CCK Helper says
Yes definitely! Try this recipe:
https://chocolatecoveredkatie.com/2013/10/08/fudge-brownie-chocolate-protein-bars/
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?
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?
Linda says
Thanks so much for the NEW print option! GREAT 🙂
Chris says
Making them right now!
Ariel says
Katie,
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! 🙂
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! 🙂
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. 🙂
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?
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.
Unofficial CCK Helper says
Store in fridge.
Madalyn McArthur says
Love the new print option! Thanks!
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:)
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!
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:)
Sherri
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!
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?
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.
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.
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
Kim Hoeltje says
Love your photography!
Kiersten says
Woman, you are amazing! …and so are these brownies! I have made your chocolate chip cookie dough dip and some other choc chip cookies with garbanzo beans but this was my first attempt at the much talked about black bean brownies. Holy moly they are so good! I can’t wait to pick up my kids from school, serve these bad boys to them and then tell them whats in ’em! =) Hehehe!
I am so making this for next get together we attend or host!
Thank you!
Deanna says
Wow! These brownies look so good and easy to make! I like that you always give a lot of ingredient options in your recipes. Keep up the great work! I love your blog!
Michele says
Will they taste bad without the choc chips? I’m not eating chocolate right now and would substitute the choc powder for Carob powder. Carob chips don’t bake well.
Lisa says
I used Sunspire vegan carob chips, and they are awesome in the recipe. Maybe some types/brands don’t do so well.
Tracy says
This is my favorite brownie recipe so far! Not even mentioning a vegan brownie recipe! I used it many times and it has turned out nothing but amazing brownies. My vegan daughter loved it and my non vegan friends loved it too!
Jennifer says
I just made these while everyone was out of the house. I was skeptical, but thought they were very good. My 11-year-old said they were awesome until I told him they had black beans in them. But he still went back for another piece. So my advice is don’t tell anyone what’s in them other than if they need to know they are allergy free. I made them with honey since I didn’t have maple syrup and we are not vegans. This is my first try with black bean brownies and they are very fudgy. I am wondering if I added more oats, would I get a more cake like brownie?
Traci garcia says
These brownies are awesome! Just finished making my first batch. My kids love them too. Thank you for this recipe! I followed the recipe exactly except for I used semi sweet chocolate chips.
What do vegans use in place of semi sweet chocolate chips?
Unofficial CCK Helper says
There are many brands of chocolate chips that are accidentally vegan! Such as COSTCO brand, Kroger natural, Free Trade brand, Enjoy Life, Ghirardelli in the gold package, Guittard, etc.!
Traci Garcia says
Thanks! I’ll look for those next time
Rachael says
Hi Katie,
I just wanted to let you know how absolutely life changing your website is. A good amount of healthy recipes that I find online get my hopes up but then leave me unsatisfied with a kitchen looking like a hurricane ripped through it. Every recipe that i have tried from your blog has been everything I could have ever hoped and dreamed of. At first I didn’t even realize that all your recipes can be made vegan. My boyfriend’s family is mostly vegetarian/vegan, so this is perfect for when I visit them. These black bean brownies I keep making over and over again for them. I will never make regular brownies again. No one believes me when I say they are healthy. And I have never left a comment on anyones blog or anything for that matter, I usually just scroll past peoples’ talking in their blogs and get right to the recipe. But I enjoy reading what you write, and I felt inclined to applaud you. Please never stop making recipes 🙂
Theresa says
You are a GENIUS!! These are wonderful. I’m making a double batch today. I’ll like to try to add some chocolate protein powder in these – any suggestions?
Thanks again!!
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/2013/10/08/fudge-brownie-chocolate-protein-bars/ 🙂
nichole says
I made these brownies using all honey (no stevia or sugar) and using applesauce in place of oil. Delicious! My children (3 and 8) loved these and told me i need to make more. Definitely will be a regular treat in our house!
Becky says
Only 2T cocoa powder doesn’t sound chocolatey enough for me – but will reserve judgement till I make them! I have to say I’m skeptical!
Beth says
I thought the same thing at first but I made them last night. With the addition of the chocolate chips mixed in throughout I found it to be VERY chocolatey. 🙂
Lise says
These are THE BEST black bean brownies I’ve tried so far!! Great job Katie!!
I added a little more stevia and maple syrup than you though. I also baked them in cupcake form (easier to bake and less mess than cutting them with a knife).
Great website!!
AuntKitty says
I just made my second batch of these in less than a week. My three year old LOVES them! I can’t wait to trick my “I don’t eat beans” husband when he gets back from overseas. :))
Kate says
I could definitely taste the beans, but hey, I like black beans! A very tasty treat still warm from the pan with a handful of strawberries. I left out the choc chips but won’t next time – I think they’ll definitely help to hide the bean flavour. I’m looking forward to another later, fridge-chilled, with a drizzle of peanut butter. Thanks!
Talia says
Hi Katie,
I love these brownies and they’re a hit with my family! I was just wondering how long they can keep in the fridge?
Thanks!
Unofficial CCK Helper says
Up to 4 days.
Harriet says
I made these tonight for food to take into uni for my small group session, I gave some to my housemates as taste testers and had to hide the rest! They are so good!! Literally in heaven right now 🙂
Mariana says
Katie!! You’re such a genius! I made these tonight and they were delicious! Already the batter was yummy. The only problem is- I am totally going to eat the whole thing and then it’s not so healthy anymore. :p
Annie says
These are AMAZING! I used mini chocolate chips which distributed the flavor well. I brought them in for coworkers who thought they were better than regular brownies because they were so moist. They were like a cross between fudge and brownies.
Stevie says
I made these but I had a problem with the final product of it still resembling the form of the batter. how do I get it so when I cut the brownies they actually cut in squares and don’t run everywhere?
Chocolate Covered Katie says
Refrigerate overnight. It will firm up!
Julie says
I just made these with peanut butter
amazing!
Artistic Vegan says
These are AMAZING!!! My husband and I were shocked at how perfect these are. They brought me back to teenage years, watching chick flicks and eating brownies but with out the weight gain! I think they are better than normal brownies. Great recipe!!!
Debbie Baker says
Hi Katie,
I just tried these black bean brownies……O.M.G. ! Let me just say they are the best I’ve ever tasted. Even better that the traditional brownie. My only problem was they did not set up like a brownie. It was more like eating fudge…..which by the way was not bad, but still not a brownie. I even let them cook for 20 minutes instead of the 15-18 minutes. Any suggestions? Thanks for all the good work you do with testing out these better, healthier foods. Looking forward to your help. Thanks again. Ciao 🙂
Unofficial CCK Helper says
It says to let them sit overnight and they will firm up.
Sabrina says
Katie,
you are a freaking genius! I have to write this comment immeadiatly, after just having made these brownies. They’re absolutely delicious! So chewy! Actually I was a bit sceptical about how these would turn out – turns out they turned out better than regular brownies (honestly)! Well, I think I have definitely overcome my “fear” now and I have to start testing your other recipes. You just gained one more fan! 🙂 (I am still amazed by their taste). 🙂
Mylissa says
Sweet baby Jesus!!! These are amazingggggggggggggg!
jeff says
Hello Katie,
I love your recipes especially the cashew ice cream like Hagen Daz. I am thinking of trying this recipe but want to make fresh black beans in my pressure cooker. I guess it will come out just the same? Thanks in advance.
Jannah says
Everybody I never had black bean brownies before, but I made this recipe and it tasted unbelievably amazing!! No bean taste at all. You can’t even tell it’s flour less if you make it perfect. I could eat these all day and doesn’t make me feel heavy after. Thanks love these and I’m not even a vegan.. Just food allergies. I highly recommend this recipe!!
Gertrude says
Thanks for the recipe!
To get a good consistency, if you don’t have a food processor, mix with your hands. In fact, if you have patience, you’ll probably get just as good texture and flavour than that with with the food processor, possibly even better. Patience is key.
And soaking rolled oats will pretty much make them quick oats.
Do you make these with regular semi-sweet chocolate chips? I made them with dark chocolate ones and it was divine!
Cindy says
I have made this twice this week and they are amazing. I reheat in microwave for a few seconds and devour. Recommend highly!!!
Dalila says
Have u tried to make these with pumpkin? to make them pumpkin brownies? I am not sure if that would ruin the recipe if I added a can of pumpkin.
Unofficial CCK Helper says
I highly recommend this recipe! https://chocolatecoveredkatie.com/2011/11/11/chocolate-pumpkin-pie-brownies/
amy says
just made these, omg, super good! 😛
Angie Baxter says
These are wonderful! Since I avoid using instant oats, I substituted with same amount of steel cut- and 2 eggs. They are moist and delicious.
J.rivkah says
Made them with immersion blender after pressure cooking my black beans. Def wasn’t enough to break up the beans but wow was this tasty! Will make this for gluten (if oats are ok) free, dairy free friends…maybe even in place of dinner! 😉 but texture wise, my kids wouldn’t finish it, though they liked the taste.
Whitney says
I have made these a few times, but I could not figure out how my sister’s was coming out so much better. She finally let me in on the secret. After blending in the food processor, she puts everything in the stand mixer and it fluffs everything up and gives it a better texture.
Julie says
I made these for my family this past weekend (after a friend brought them to lunch a couple weeks ago) and they turned out great! My kids loved them and asked for seconds even after I revealed the “secret” ingredient. I did use regular oats and just blended them a bit first before adding the rest of the ingredients. I used my Vitamix and the texture turned out great.
Melissa says
Seriously the best brownies ever! My children LOVE them! Thank you so much for this amazing recipe!
Willa says
Hey Katie,
I’ve been following you for quite some time now- and I have to say, these were absolutely delicious!! Thanks for another fabulous recipe and for making a convert out of a woman who never thought she’d eat black beans with chocolate 🙂
Andrea says
Wow – I just made these and they are freakin’ amazing. I even licked the spatula and that was amazing and no worries about raw eggs! My kids will be home from hockey practice soon so we’ll see what they say.
Jen H-L says
Hi! I just wanted to give some feedback on these brownies. They’re AMAZING! Seriously, they’re easy, quick, tasty and healthy. What more could you want?! I used rolled oats instead of quick oats. I don’t think I’d do that again, as they created a bit of a gritty texture, which wasn’t ideal for a brownie.
Hina says
Hi Katie. I would like to thank you for posting this recipe. I tried these brownies today and omg I am in love. I don’t have a gluten issue but was in the mood to do something unique. These were awesome and again thank you very much. I am thinking of trying coconut flakes and maybe some raisins and cranberries in the next batch to make it Xmas themed. Love, love, love this recipe….
Kerri says
I absolutely love these brownies. They are my go to fave choc brownies. Your garbanzo bean peanut butter brownies are my absolute favourite brownie ever! Am remaking the choc brownies now for the 10th time! Everyone loves them and if they have beans in it nobody is any the wiser 😉
Sharon says
Can you use almond flour instead of quick oats for a gluten free option?
Unofficial CCK Helper says
You can definitely experiment! Be sure to report back!
Anita Ojeda says
I’m printing this out and trying it this weekend :). I have a student who can’t eat gluten and I need a good alternative for him when I make brownies for everyone else! Thank you!
Casey says
I was just wondering if your nutritional facts are for 9 or 12 brownies… I’m really hoping 9
Michelle says
Katie, I’ve made this recipe as is except for increasing agave to 1/2 cup just about 4 times now but all I get are flat brownies, still delicious and edible but not presentable. I don’t think its baking it in a pan lined with parchment paper that’s making it flat..
Malin says
I made this last night and it is absolutely delicious. I love it and will make it again for sure. You can tell that it is a different thing than a normal brownie, but you can not tell that it is healthy. If you are into sweet things you might want to sweeten it a little bit more. I thought it was perfect the way it was though, but I dont eat a lot of sugar normally.
I made it in a round pan to make it more cake like and served it as dessert after dinner with some fresh mango. Some ice cream or whipped cream would have gone very well with it.
Alyssa says
these. were. DELICIOUS! never making boxed brownies again 🙂
Heather says
Love this recipe. I’ve made it a few times (without a food processor too!) and substituted the oats with half chocolate protein powder and half ww pastry flour. Tastes amazing! I’ve also subbed in 2 tbsp of Greek yogurt for the oil and it didn’t taste much different, just couldn’t let it bake as long to make sure they were still fudgey. Thank you so much for this recipe.
gwyneth says
I followed all the instructions and made them last night, they came out great, in case you were wondering. If you are looking for a gooey, chewy, cracked-top-crunchy-on-the-outside, then this is definitely not for you; this is a slightly cakey brownie, a great recipe compared to the other healthy brownies I’ve tried (trust me, I’ve tried a LOT)… so if you’re looking for a brownie that you won’t feel guilty eating then this recipe is for you. thanks for posting katie!
Sydney says
Okay, so I tried these out and they were AMAZING! They were actually better after a night in the fridge (like many desserts) and were so soft and chewy and sweet but not too sweet. I actually was eating one as I wrote this. I couldn’t detect any bean flavor (but black beans don’t have too much of a strong flavor anyway). The only substitute I made was instead of the oil I used greek yogurt ( I am a vegetarian just not a vegan) but other than that followed it exactly. I must admit that initially I was a bit skeptical that they wouldn’t have much of a chocolate flavor because your recipe only calls for 2 tablespoons of cocoa, but I needn’t worried because they were remarkably ‘brownie-like’! A lovely recipe I am sure I will make again!
Karen says
These brownies are amazing! My chocolate-loving 5 year old has requested them for her school birthday party, so that should tell you how good they are. I add an extra Tbsp of dark cocoa powder (in addition to the 2 Tbsp of regular cocoa powder) and they always come out perfect. Thank you so much for the recipe!! 🙂
connie says
Just made these I substituted the oil for organic applesauce, used honey and no sugar and drizzled organic peanut butter on top before baking they came out delicious. I will definitely be making these every time I have a chocolate craving!!
Lisa smith says
i made these today. They are amazing! Thanks so much for the recipe
Madeleine McAulay says
I made these for a Christmas Eve party and didn’t tell anyone how they were made. Everyone loved them (even the kids ate them like crazy)!! Nobody believed me when I told them that black beans were the main ingredient.
Elaine Bristol says
One of our farmer bloggers tried your recipe and blogged about it! Do you mind if I re-post this recipe for our readers?
Unofficial CCK Helper says
See Katie’s FAQ page for what is allowed in terms of reproduction. (Photos are allowed with a link back; copying the recipe in its entirety into a new post is not.) https://chocolatecoveredkatie.com/faq-page/faq/
Beth says
Super excited to come across this recipe!!! I plan on making these as my contribution to dinner on Thursday and had a quick question. The folks hosting are vegan and I was wondering what you grease the pan with? I’ve made brownies in the past using parchment paper, oil spray, butter, shortening, etc. But I didn’t want to mess something up by ensuring I use a vegan option. Because I’ve used the wrong “grease” in the past and it killed it! Thanks! 🙂
Chocolate Covered Katie says
Hi Beth,
Regular oil spray is vegan. I use Spectrum coconut oil spray (found at whole foods) or whole foods olive oil spray, but I’m pretty sure Pam is vegan as well. You can always google to make sure. Or just grease the pan with regular old oil.
Beth says
Ooooh, haven’t used the coconut oil spray. Thanks so much!!!
Dee* says
Hello! I know I’m late, but just tried this recipe last night. Unfortunately I don’t have a processor so I had to make do using some techniques suggested by other commenters using a blender. The brownies tasted ok and I wasn’t crazy about the mush-like texture. But today??? OMG–much firmer n tastier! Thanks for this recipe and thanks to the posters’ for their help ☺
Stephanie McIntyre says
Hi Katie,
I have always been a fan of your black bean brownies. My fiancé and I are doing a fitness challenge so we are being more careful about what we eat. I made a batch of your brownies but used half honey and half stevia since he is a type 2 diabetic. I added an extra bit of water since the stevia is dry. But, the clincher is that I made a frosting from protein powder. I used two scoops of EAS Complete Protein and stirred in a couple of tablespoons of water until it was of frosting consistency. I added a small squirt of dark chocolate syrup to give it a fudge color and taste. After frosting the brownies I sprinkled the top with a handful of toasted walnut pieces for extra protein, omega 3s and a crunch. We love them! My fella says they are as good as any other brownie and he can’t believe how they satisfy his chocolate craving in a healthy way. Now we just have to resist the urge to eat the whole pan which would defeat the purpose!
Keep those good recipes coming.
Joy Sisto says
These DO look irresistible and out of all the desserts I miss, besides macaroons, I miss brownies…oooey gooey, chocolatey-tasting brownnies! The closest I will get to that is using carob and if I can find vegan gluten-free carob chips, I am in for a real treat. Knowing me though, it would be tough to stop at one, if they are as delicious as these look, and as your confident writing seems to express! I will have to make and quickly share, share, SHARE! lol 🙂
Joy Sisto says
These DO look irresistible and out of all the desserts I miss, besides macaroons, I miss brownies…oooey gooey, chocolatey-tasting brownies! The closest I will get to that is using carob and if I can find vegan gluten-free carob chips, I am in for a real treat. Knowing me though, it would be tough to stop at one, if they are as delicious as these look, and as your confident writing seems to express! I will have to make and quickly share, share, SHARE! lol 🙂
Lorraine says
Hi….the calorie count on the nutrition page is clear except is that for a 9 piece slice or a 12 since the recipe says makes 9-12 brownies. I would love to think 9, but my gut tells me it’s the 12 LOL. Also, need it for my friend because of the WW points. Oh, BTW I’ll be using quinoa flakes instead of oats…I’ll let you know how it goes. Thanks!!!
lisa says
Should these be stored in the fridge? Can’t wait to try them out!
Trilby Bias says
Regarding the nutrition facts, how many grams of sugar are in each serving? How many servings are in each recipe?
Lailing says
I omitted the chocolate chips and added 1/4 cup of hazelnut flour, and it turned out delicious! It tastes more like nutella than brownie, but that’s totally okay for me.
Polly Owens says
Girl. I’m a newborn beans-baking convert thanks to you. Have been wanting to try this forever after stumbling across your blog and finally did! This is the first time I’ve made anything from your site, or made a dessert with whole foods. Well, I just had these (ahem, two helpings), and they are a dream! Not only do they taste and feel like the sinful brownies we all know and love, but they come without the post-munch sugar crash! And so easy- I’m not a great baker, and I’ve ruined brownies in the past–they are my most delicious brownies. And they hold their own. PS: I used molasses in place of the maple syrup because that was all I had in addition to the two spoons of sugar. SO FREAKING GOOD. Now, to get the boyfriend to get over his prejudices of a bean brownie! 😀
Carla says
I made these just now! They taste awesome!!!! My extremely picky fininicky 12year old loves them.. Had no idea they were made of black beans. My brownies aren’t stsying together as shown in original picture posted but I’m good with a spoon!!
sara says
Can I use dark chocolate (74% cocoa) instead of chocolate chips? Will the amount and calories be the same as for chocolate chips?
Alex says
I substituted 1/2 of Bob’s GF all purpose for the quick cup oats and it worked wonderfully. Just a little advice for those who are looking for substitutions!
The brownies came our wonderfully and I was skeptical going in! It looks to me like this is one of those near fool-proof recipes as I’m often lax about following instructions and did more estimating than measuring when concocting these! Thanks for creating a recipe that still tastes great two years later!
Christie says
I would like to make this recipe but want to add fresh raspberries (puréed). Have you ever tried this? Do you think it would turn out ok? I love brownies with raspberry swirl, they’re delicious!
Morgan Johnson says
so I had my doubts.. I mean black beans in a brownie. BLEH! But I made them bc they looked so darn good and well I was curious. They were FANDABULOUS! I loveeee them I almost ate a whole tray. Do you know how many calories are in a batch?
Unofficial CCK Helper says
Nutrition facts are listed there in the post.
Emeti says
These are awesome.
I have been looking at that recipe so many times and finally did it today,so glad i did.
The only thing I’d like is to reduce the sweetness.
Way too sweet for our family. I wonder what would happen if i used half of the maple syrup or even less? With all the chocolate chips, i doubt we d need much more than that. But I’m concerned about the texture, any suggestions?
Thanks again for these awesome brownies
Kellie says
I tried these last night and the are freaking amazing! My hubby and MY 4 YEAR OLD couldn’t get enough! I actually doubled the batch and I’m really glad I did!
Kary G says
Katie, these black bean brownies are beyond amazing! I want to thank you for sharing your recipes. I try to make healthy desserts all the time and they never come out this good. (Just ask my family) Consider yourself smooched.
Ahlam says
OMG these are amazing! The batter tasted delicious so I was def excited for the final product. You had my husband fooled….you would never know these have black beans!
Jan says
Hi, These sound great. Can you substitute apple sauce for the oil; maybe even sub it for the oil and agave? Thanks!
LeAnn Lewis says
I subbed peanut butter but I think the recipe still needed something (maybe oil of some liquid). I better applesauce would work.. but I’m really not a baker.
Tej says
personally, I don’t think they taste good warm at all, but they’re okay once they’re cool. I still taste the beans though.
LeAnn Lewis says
If you like peanut butter try tossing in a few tablespoons. It definitely adds a prominent flavor that might help you cover the bean taste.
Christy says
OMG!!! I just made these for my daughter, who has recently been diagnosed with dairy allergy. I used allergy-friendly chocolate chips. I made brownie bites in a mini-muffin pan instead of the 8 x 8 pan. I baked them for 10 minutes and let them stand for 10 minutes after baking. They are delicious. Hubby says we need keep some around all the time (and he’s picky). YAY for this recipe!!!!
Tej says
I take my comment back. I just ate these a day later. Left them in the fridge overnight. And they’re SO good.
LeAnn Lewis says
I decided to give these a whirl. I had all of the ingredients for traditional brownies but I wanted to try something different! I had to make a few substitutions based on what I had on hand so I thought I should share my experience.
For starters I did not have any agave nor did I have enough honey for this so I substituted 1/4 cup white sugar for the agave and added 2 tbsp sugar per the recipe.
Instead of regular chocolate chips I had Ghirardelli 60% dark baking chips (they’re a bit bigger which concerned me because I was afraid the chocolate wouldn’t distribute as evenly. In hind site I could’ve pulsed them in the food processor two or three times to break them up).
I was also curious about your note in the nutrition facts (subbing peanut butter for oil). I substituted 1/4 creamy PB for the oil.
To begin I added all of the dry ingredients to my food processer and pulsed them a bit to get lumps out of the sugar and cocoa powder. I added everything else afterwards and blended smooth. My food processor got a little sassy with me (I imagine the syrup helps everything blend a little better) so I did add a tablespoon of margarine to help move things along. I’m sure oil would have worked, too. I was afraid to add any liquid because in most recipes that call for sugar I’ve heard you should substitute less agave for sugar and reduce the liquid. So I was hoping that the opposite might work and even though the batter would be stiffer the final product wouldn’t be dry.
Let me say that even though I was nervous about the recipe given my bizarre substitutions.. I became far less concerned once I tasted the batter (it was peanut buttery, slightly chocolately and DEFINITELY desserty). I stirred in my chocolate chips and used a 1/4 cup measure to scoop the mix into lightly oiled muffin tins (I didn’t fill the measuring cup so each one was probably approx. 3 tablespoons). They baked at 350 for the full 18 minutes. Oh! I forgot that I tossed 1/4 of hazelnuts in the batter, too.. because.. hazelnuts are awesome.
How did they turn out? The texture was a little strange but I ate the crap out of them. I think they would’ve been GREAT if I had pulsed the chocolate chips first to more evenly distribute it or used smaller chips. I also think they needed either some liquid or more oil. They weren’t *dry* but they weren’t gooey and chewy, either, you know? I almost threw half a banana in here.. maybe next time. Will definitely be playing with this recipe again. {TRY THE PEANUT BUTTER. IT’S AWESOME.}
Thanks for sharing. 🙂
Andrea says
I combined this recipe and the one from all recipe and it came out delicious. I didn’t use the baking powder and it was still good. I did use the maple syrup as the sugar and it had enough sweetness. Instead of oil i used low fat apple sauce and was very pleased. Im so glad i was turned on to this recipe cause i have a sweet tooth and this helps control it.
Helen says
Oh my! These are delicious and you would never know! I’ve tried lots of your recipes and love them all. Your site is a regular ‘go to’ for delicious cakes, thank you!
Sabrina says
I made these with all maple syrup instead of stevia and used coconut oil. They’ve been in the oven at least 25 minutes and still not done (although I can’t wait to try them). Has anyone else experienced this? Just want to be 3 sure I didn’t do something wrong. 🙂
Unofficial CCK Helper says
It says to then leave them in the fridge overnight and they will firm up. No worries.
Jeanette says
So I made these…but they aren’t right. They have a weird chemically smell and they taste weird, too. :(. I subbed white choc chips for the choc chips…would that have done it? Is ti possible to have a bad can of beans? I don’t know what happened but I am super sad. Any thoughts on this are appreciated.
Helen says
I didn’t use canned beans, I soaked dry ones overnight then cooked for 2 hours then rinsed and strained and then added to recipe with other ingredients. Mine turned out perfect; perhaps give dried beans a try? Good luck
Madison says
Well, I have made these twice this month and served them to unsuspecting guests! I let them rave about how they resembled a molten chocolate lava cake with the cold ice cream plopped on top of the hot brownie…before eventually revealing the secret ingredients. By the way don’t let someone eat half a brownie, then reveal there is a secret ingredient, when they have a job interview/drug test the following day. There jaw might hit the floor, and you have to spend 5 minutes calming them down. No these are not “special brownies” and do you know me at all?!?!? Get what I mean there? Anyway, this is going to be our go-to chocolate fix in our house!
Kimberly Adams says
I made these yesterday, and there is only one left! You are a food genius and I’m ordering your book immediately.
Katy Selby says
Amazing!!! Going to take some to work tomorrow and see if they can guess what’s in them! Fab recipe. Thanks for sharing!!
sherry says
maybe a dumb question, cause I haven’t found anyone asking it…do we need to cook the beans first? it doesn’t sound like it from your instructions but a couple of the comments have made me wonder….thanks!
Unofficial CCK Helper says
If using canned, then nope!
Nancy says
These were excellent!!! The texture was perfect, couldn’t be happier. I used all maple syrup and the flavour of maple was a bit too pronounced. When I make them again I’ll try with some sugar/stevia instead.
Stefani says
Not bad, but not to die for. Definitely no substitute for pms cravings. I can definitely smell the beans while they were baking. I used honey as my sweetener, and they like they need more sweetness… Worth a try I guess.
Lisa says
Yowza–these are so goooooood!! I ate half the pan. I really like that they don’t have banana in them, so they will keep longer. Just curious–would I get them a little “taller” if I used more baking soda and/or mixed the batter with a beater to whip in some air? Either way, these are genious level brownies. Thank you!!
Unofficial CCK Helper says
You could always just 1.5 times the recipe and bake longer.
Nadine says
I love these Black Bean Brownies. I ALWAYS make them instead of the ‘standard’ brownies. I make them with less oil (I use vegetable oil otherwise they taste like coconut and I just do not like that) and I use 1/3 cup maple syrup (no sugar, no stevia).
I also do not have a food processor. I have a Kitchen Aid blender but is still works. I just mash the beans up with a fork before I add them to the blender. Perfect.
And thank you, Katie, for your blog. I love your healthier treats because they still are satisfying. To me, you are a magician! How do you even come up with these ideas? Genious.
Aja says
Katie, your healthy cookie dough and black bean brownies are some of my favorite desserts! What I need from you now, is a sweet potato brownie that works! I don’t trust these other blogs with mediocre reviews and seemingly not a lot of cooking knowledge. And although I have like 6 pounds of sweet potatoes to go through, I hate wasting ingredients! Please work on it and get back to us 🙂 you can NEVER have enough brownie recipes for when that craving hits, right?
Unofficial CCK Helper says
Try these, using sweet potato puree instead of the pumpkin! Works great! https://chocolatecoveredkatie.com/2011/11/11/chocolate-pumpkin-pie-brownies/
Anne says
Oh my goodness… I never ever thought they would turn out yummy.
I made a normal cake and tried these brownies and I definitely prefer the brownies (even if I love sugary stuff).
I only added about 50g of 85% dark chocolate und it seems to be totally enough.
Just a little hint: the 2 tbsp choco powder don’t measure up to 10g but rather 20g.
Can’t wait to make these again,…but probably with some canned beans (cooking them up took AGES). For my next piece of yummy brownie I will make some banana icecrem.
Thank you so much for this recipe!
Meeko says
This is so far my favorite recipe on this site. The brownies came out so fudgy and rich tasting that i will never look at regular brownies the same way again. I used mini chocolate chips because they spread out better and melt instantly in your mouth especially if storing the brownies in the fridge and don’t want to break a tooth on cold hard big chips . Yummmmm
Carole says
Hello. I am making these for the 1st time. I baked them 18 minutes, but when I cut them after about 20 minutes they were not done. I think it’s because the texture is dense. Has anyone else had this problem? I heated the oven back up and they are in there now. Hope they finish baking.
Unofficial CCK Helper says
Just leave them in the fridge overnight and they will firm up completely even if they look undercooked when you take them out. It really works.
Meri says
Successful Substitutions! For the 1/2 cup of quick oats I used 1/4 cup gluten free oat flour. For the maple syrup I used 6 Tbsp plus 2 tsp of Coconut Sugar and 1 Tbsp water. I let the coconut sugar sit in the melted coconut oil, water, and vanilla extract for about 5 minutes to soften it. Thanks for the great recipe Katie! I had to individually wrap them and put them in the freezer because I ate four of them after they cooled! They were amazing!
Cynthia says
Delish! Thank you for the well written and yummy recipe. I used half semisweet chocolate chips and half peanut butter chips, both within and sprinkled on top of mixture before baking. Super yummy!
Morgan says
I followed the recipe exactly, using half maple syrup and half agave to sweeten and baking for the full 18 minutes. The result was DIVINE if a little sweeter than necessary. the brownies didn’t set well enough to eat like a square, but in a dish topped with berries and ice cream, who cares?! I am going to try adding a couple tbsps of coconut flour next time and see if that helps.
Nichole says
I just want to say I tried your brownie recipe out on my family this weekend. We all loved it and the kids fought over every last crumb! These will be a staple in my household. Also, I used rolled oats instead of quick since that’s all I had and it worked perfectly!! Thank you!
Jamie in Washington says
Love, LoVe, LOVE! These are delicious. My whole family thought they were fantastic…and we love the real thing. My husband is the toughest critic and he approved! Way to go Katie. Home run.
Helen says
hi Katie! I’ve just made these for the second time…this time, no choc chips and instead I used raisins and orange essence. Delicious! Tastes like Terry’s chocolate orange we get in UK. Thanks for another great hit AND gluten free too!
Anisa says
a co-worker shared her black bean brownie with me as she used a black onyx cocoa powder (http://www.savoryspiceshop.com/spices/cocoablk.html) I gave her and I LOVED it! She said she loved your original recipe but also loved the added depth of chocolate from the black onyx cocoa. I LOVE using the black onyx cocoa because it gives me a healthier option for my chocolate fix. Love your site and I can’t wait to try your recipes.
Dorien says
Hi Katy, I’m from Holland and I really enjoy reading your blog! I’ve made the brownies yetsterday, and tastes better the next day I must say. They’re really delicious! I gave my husband some to work and asked him what he thought of it without telling it is healthy. He said: Bizarre.. It’s sooooo good! Really happy with the result hihi ;). Thank you for this great recipe!
Karen says
I also brought them to my work for a luncheon. Didn’t make it to the buffet table, they were gone at coffee break! They loved them!!
Courtney says
Hi,
I tried out these brownies, but I substituted the Oats for Flaxseed Meal. They turned out to be a little bit drier than the Oats alternative, however I tried again and used a bit of Rice milk (about 2 tablespoons) and they were perfect!
Thank you!!
KG says
Made these tonight and they were phenomenal!! I used coconut palm sugar instead of stevia…soooo good. Kids and adults loved them. Thank you!
Madhurima says
These were really good. I omitted the oats and instead added extra cocoa powder to replace the missing dry ingredients. I also omitted the chocolate chips (I’m dairy-free)… and slightly increased the maple syrup instead. They were SO intense and rich! Wow! They did not taste like they were made from beans at all. I had to bake mine for about 25 minutes to get the right texture. The flavor was really deep and complex. Will definitely be making these again! Thanks!
Shawncee says
I just made these and they are moist and wonderful. I used all maple and whole oats instead of quick oats. Thank you so much for the recipe. Looking forward to trying the blonde ones next.
Melodie N says
I have made these twice now, both times using barley flour instead of oats. Not only did I only have old fashioned oats, I find that, to my taste, oats make baked goods taste too much like oatmeal cookies. I used 1/2 cup of barley flour, and otherwise followed the recipe. My food processor is very small, so the first time I divided everything in half and did it in batches.the second time, I used the food processor for the beans only, then added them to all other ingredients in my mixer and used that to make the batter. Both look just fine. The second batch is in the oven as I write this, but look and should be just as good. they come out fudgy and the next day are like a chocolate fudge! Can’t believe how delicious these are!!!
Valerie says
I follow a low sugar diet for health reasons. After experimenting, I can report that these brownies are perfectly lovely without chocolate chips, and with 1/3 less sugar. I also found adding an extra tbsp of cocoa powder made them very rich and chocolatey.
Tinka says
I just ate some of this before cooking, and I am thinking that if I added cream cheese, this would be great for a dip.
Will says
I’d give up my diet just to get a taste of this brownie. Looks divine!
Connie says
Thank you so much for this amazing recipe! I have my second batch in the oven now because my 5 kids loved them so much. My 5 year old even helped me make them and when he asked what the black beans were I told him they were special chocolate beans and he was excited about making them! Lol. I recommend this recipe to anyone. Kid tested and momma approved! :~)
Raine says
Wow! these are great! I used Ghirardelli 60% choc chips and they are amazing.
Thanks for this recipe!
Raine says
After cooling, I realized that they didn’t seem cooked. I put them back in the oven for 13 mins at 350. Now, at room temp, they seem cooked, like a dense fudge brownie. It is FAB!
Lesley Astbury says
Black Bean Brownies are fabulous! Thank you.
Effie says
Hi Katie! Thanks for all of these wonderful recipes! I just tried these and, though they taste delicious, I’m not sure if I’ve done it right. I cooked them for the full 18 minutes but they don’t seem to have set up all the way. I omitted the stevia and went with 1/2 c maple syrup. The only thing that I can think might make it different is the type of oats? I used rolled oats but they’re not quick cooking ones. How can you tell when they’re done?
Unofficial CCK Helper says
What I do is let the not-so-firm brownies stay in the fridge, lightly covered overnight. The next morning, they have magically firmed up!
danielle says
These are amazing! I could eat them all day! One tip; I used unprocessed cocoa the first time, and it tasted way more chocolatey than when I used Nestlé cocoa the second time.
Deanna says
I love this recipe!! I make it all the time and now one of my best friend’s loves it and makes it frequently also!
Laura says
these are great!! How many grams of sugar per serving?
Lulu Perales says
I just made them. I did not have quick oats and I use chickpea flour instead, I also substitute oil for apple sauce. They turned out pretty good. Also, did not have enough chocolate chips so I added more cocoa.
There is snow everywhere now and roads are bad so I improvised. Love them
Katie L. says
Katie,
My name is Katie also. And I too have a love for chocolate. That’s why when I saw your recipe pop up on Pinterest, I knew I had to try this recipe. I did 1/4 cup ground flaxseed meal, and 1/4 cup of flour instead of the 1/2 cup of oats. They turned out amazing. My husband and 2 year old approve too! 🙂
Anya says
These are delish! I put 1/2 c out of the 2/3 c of chocolate chips in the food processor since mine were fairly big chocolate chips, the rest were stirred in whole. I also baked mine in mini muffin pans for a two-bit brownie version (press into pan, bake for 10 mins at 350 – wait until cooled to remove from pan). Happy Baking!
Natalie says
Thank you for this recipe! The brownies are so moist and delicious. My fiancé has asked for me to make them for the 3rd time this week!
Shelby says
These brownies are amazing!! I am a powerlifter and need to keep my weight down in the season, so I made these to satisfy my hugeeee sweet tooth. THEY ARE SOOOOO GOOD! You can’t tell the difference between these and regular brownies. My softball team, who was super skeptical to try “black bean brownies”, all changed their mind after trying these yummy treats and now beg me to make this recipe all the time!
Eva says
These are amazing! If you haven’t tried them, do – they’re the best!
Miranda | Slashed Beauty says
These were absolutely DELISH. Boyfriend, who *hates* beans, said they were damn delicious and then I told him what they were made out of– his face was priceless. Although, you must be cutting them small to get them to be 115 cal… I followed the recipe and with my ingredients it calculated to about 175 per brownie in a pan of 12!
Cilleriania says
These were nice straight out of the oven, when the chocolate was gooey and the brownie soft. Not so great the next day.
Harriet says
Quote from my best friend when he tried these:
“My mouth is telling me brownie but my brain is telling me bean?!”
he was so confused but loved them. Me and my housemates demolished two double batches of these in less than a week!!
Lisa says
simply WOW. My boyfriend and I really love your Black Bean Brownie recipe and I am looking forward to try other recipes of you !
Greetings from Vienna, Austria 🙂
Macy says
These are my favorite vegan brownies of all time! I make them way more often than I should 😉 I made a batch today and before I baked them I swirled some peanut butter in on the top and when they were done baking I let them cool then I stuck them in the freezer for about an hour and a half until they were solid. They taste like a frozen reese’s bar! It is amazing!
Dale says
Wow! I made these with normal porridge oats and dried Black Beans(as my supermarket didn’t have tinned) and all maple syrup. I used 125g of dried beans following instructions on the bag . Fan oven at 180c for 18mins. These are so nice that I’m glad I’ve got more beans because I’m going to have to make more.
Cindy Farr-Weinfeld says
Simply brilliant! Thank you so much for the updated and oh so much better version!
Tati says
I used peanut butter instead of veggie oil and it’s really good.
Christine says
Tried this and my father in law loved it!
By the way, which brand of chocolate chips did you use? I’m just wondering if using enjoy life (or any regular/non sugarfree) would more or less be consistent with the calories for your recipe.
Many thanks
Christine says
Made this with adzuki beans. The small red beans are commonly used in desserts in Asia, so I thought it would work. Turned out great. Thanks!
s says
do they taste very chocolatey with only 2 tbs of cocoa? some recipes use around 1/2 cup
Rachael says
made these tonight and they are delicious!!! I used coconut oil, regular sugar in place of stevia, and old fashioned oats. They are super tender and perfectly sweet.
Olivia Grace says
I have been waiting for the longest time to get a food processor, and this recipe was the major reason why. I just finally got the food processor, so of course these brownies are now sitting in my refrigerator (albeit not too many made it there!).
I didn’t have quick oats so I threw some rolled oats into the food processor beforehand and they worked perfectly! For the sweetener, I used honey. I never knew that brownies sweetened without sugar could taste so amazing! And I simply cannot believe that there are BEANS in these delicious pieces of fudginess.
Thank you so much for all of the wonderful recipes! Please never stop sharing your marvelous creations 🙂
Shelby says
Ok. So. I’ve made these 100 times now probably, and have replaced brownies with these completely. They’re that good. They’re a cross between a no bake cookie and brownies.
So thanks for the addiction.
Also, if you make a double batch, they cook quite nicely in a 9×13 for 25 minutes.
julia says
I used honey with a pinch of stevia. I used peanut butter in place of the oil and used regular oats instead of quick cook. I used my immersion blender instead of the food processor because I was being lazy – however I wouldn’t do it again because the mixture was too thick for it. It worked ok, but it struggled. You honestly can’t tell they aren’t regular brownies. Definitely will make again!
Lexi says
I was incredibly disappointed when I finished mixing these and they were dry and very lumpy. I apprehensively put them into the oven and waited with my fingers crossed. They cooked for 15 minutes and again I was disappointed to see they had not changed in any way, shape or form. Frustrated, I left them to cool and hoped they would at the very least taste richly of chocolate. Oh my god. They were INCREDIBLE. Totally surprised they turned out fine. The texture is nothing like a brownie but the flavor is enough to make them totally worth it 😀 Really excited to have found another protein rich recipe. Thank you!
Jabirus says
These were amazing. I made them last night. Super fudgey and awesome. I used rolled oats instead of quick oats and 1/4 cup of maple syrup and 1/4 cup of agave due to running out of maple syrup and will prob stick with that recipe cause they were amazing. Thanks
MJ says
Just made these and substituted the oil with natural peanut butter! Yummy! Mine didn’t have the “sheen” on the top, but oh! So delicious
Caren says
Thank you so much for such a great recipe! My husband recently underwent double bypass surgery and we have as a result drastically changed our eating habits, it was so nice to find something that everyone could enjoy as a dessert that isn’t contributing to bad health. This is truly delicious. Fantastic recipe, I tell everyone how great they are.
pam says
Hi. I am trying to *eat clean* and finally tried this recipe. Omg! Amazing! My husband even liked them! I didn’t have vegetable oil and am trying to cut calories where I can So I sub’d 0% greek yogurt for the oil. Turned out perfect! I used only honey & added a little chopped pecans for a bit of a nutty flavor. Baked in a 10″ pie plate & cut into 16 for a 94 calorie chocolate fix! Now to just try & eat only 1!
Abby in Ohio says
Thank you! These brownies were delicious. I can’t believe they’re made from beans.
Susie says
Love these. If I didn’t make them I would never have known they had beans in them. Definitely a make again and again and again!!
Tara says
I substituted peanut butter for the oil, and they were beyond delicious. Even my mom, who strongly dislikes black bean brownies, LOVED these!!
Laura says
I added peanut butter instead of oil. Turned out great! So delicious!
Shadi says
I just made these and they were a huge hit with my kids. When my 5 year old asked for seconds, I knew it was good. I find them to be tastier when they are completely cooled. Thanks for a great alternative dessert that I don’t feel bad giving my kids!
Marci Smithler says
I made these today, so amazing. My first time too.( I made a double batch used half better body foods organic coconut oil and half vegetable oil and only Earths Pride Organic maple syrup, and added a tablespoon of chocolate chips in the food processor and reduced the amount of choco chips all together). I blended all the listed ingredients aside from what I changed, in the food processor and put half batter in my silicone mini loaf pan and baked 18 min in gas oven then cooled and put them in the freezer wrapped in wax paper for the kids to grab and go. They said they tasted like almond joys! Thank you for the wonderful recipe.
Marci Smithler says
I made these today, so amazing. My first time too.( I made a double batch used half better body foods organic coconut oil and half vegetable oil and only Earths Pride Organic maple syrup, and added a tablespoon of chocolate chips in the food processor and reduced the amount of choco chips all together). I blended all the listed ingredients aside from what I changed, in the food processor and put half batter in my silicone mini loaf pan and baked 18 min in gas oven then cooled and put them in the freezer wrapped in wax paper for the kids to grab and go. They said they tasted like almond joys! Thank you for the wonderful recipe.
Andrew says
This looks really yummy.
Ginny Williams says
Hi, I purchased a Stevia plant, now growing in my yard. How do you actually use this in cooking? I need ideas? Can you share???? Ginny
melody says
So where is the recipe to the Healthy demos cookies????
emily says
I didn’t have quick oats so I subbed in flour instead, same amount. To help with dryness I added 2 tablespoons of almond milk and they turned out great.
jessie says
have you ever made chocolate beet cake/brownies?
Unofficial CCK Helper says
These red velvet brownies have beets in them! 🙂
https://chocolatecoveredkatie.com/2014/05/09/red-velvet-brownies/
Tracey says
Oh man, Katie. You have done it again. This recipe was a huge hit at my house….and I never mentioned to my kids what exactly they were eating. Mwahahahaha!
Thanks for another “go to” recipe for my recipe box!
Mischelle says
Hi Katie I finally made these and they were amazing! here’s a link: https://theveganloaf.wordpress.com/2015/04/29/katies-black-bean-brownies/
Also I notice 2 Tbsp = 30g since 1Tbsp = 15g. 🙂 I still did 2 Tbsp anyway 😉
Chocolate Covered Katie says
Thank you so much for making them… I love your pictures!
I think you mean the cocoa powder… it’s a dry weight, not liquid, so 10g is the true weight of 2 tbsp. But I’m happy to know it works with more. When is more chocolate ever a bad thing, right? 😉
Mischelle says
Yes it works very well! The more chocolate, the better isn’t it? Thank you for all your lovely recipes! ❤️
Michelle Pepper says
Well, I’m Malaysian Chinese, so I am used to desserts made from beans, but we tend to use red (adzuki) beans and green (mung) beans in our dessert so when I first saw the title of this, I still had my doubts. Black beans are used in super salty savoury dish in our cuisine, so the idea of it in a brownie (and I love a good fudgy brownie!) was preposterous. But I tried the recipe at the comment that people tried it and loved it and asked for the recipe and was surprised to be told what the secret ingredient is. This is yummo! I have done it twice now, first to the recipe except I didn’t have enough maple syrup so just over half of the amount was honey. It was good. The second time I made it I made sure I have enough maple syrup (because the honey flavour was too strong for me), and because I wanted to make it gluten free, I substituted LSA (linseed, sunflower and almond) instead of oats. I was in a rush to take it to a committee meeting so it hadn’t set enough when we cut into it, but that was fixed after an hour in the fridge. I am so pleased to find a quick recipe that is gluten free and healthy and taste yummy – so this is going into our baking repertoire. Thanks for sharing and introducing me to black bean brownies!
Harriet says
Made these without chocolate chips (because I didn’t have any in) and just added a few more oats. Came out perfectly, cannot taste the beans at all! Partnered them with fro’yo and make the mistake of telling my house-mates they could try it. Clean plates all round, will be making again!
Adele says
Hey Katie,
Just want to say that I have been following your blog/website for a while now, and it’s been so lovely to watch your success grow to the point where even the likes of Cosmo are picking up your recipes! You are awesome, beautiful, and clever, and your 1-minute chocolate cake recipe totally changed my life in terms of quick and healthy desserts. Even though I live in the UK, it would be totally cool to chat and share recipes with you sometime.
Keep baking and eating chocolate! You’re an inspiration 🙂
Adele
Molly says
I’ve made this recipe many times. I’ve blogged about it, and everybody loves these brownies. Agave works the best in terms of flavor, in my opinion. Also kidney beans work just as great, if not better. They’re extra fudge-like. Enjoy!
Gina says
I’m not even kidding you – these are the BEST brownies I’ve EVER had in my life. And I’m a brownie nutzo. I LOVE them. They are my dessert of choice. I followed the instructions exactly (using agave) and my kids ate two brownies each declaring they are the best brownies in the world. THANK YOU.
Lori says
Same here! They are so delicious. We used a combination of coconut nectar and maple syrup for sweetener and they were wonderful
Helen says
Would red kidney beans work with this as well? I have a can lying around and I don’t know what to do with them! And I don’t have black beans at home atm, so it would come in handy 😀
Anahita says
I loved this recipe! I added some cinnamon and some instant espresso and it was delicious. I couldn’t even taste the beans!
Thea @ littlefitfoodie says
These look amazing! I have my own blog similar to yours and I was wondering how you work out the nutrition facts? I would love if anyone could check my blog out too.
Bekah says
These are seriously amazing!! I’ve made black bean brownies before and they had to be cooked to taste half way decent–these I licked the spatula. Not as rich and delicious as the brownies but good enough to lick the spatula. Just a tip–a friend of these brought them to a party b/c they are gluten free, in order for them to be truly gluten free you have to use gluten free oats. This is a great free of just about any allergen recipe!! I’m taking them to school for an end of year party for my son (wheat allergy) and his friend (dairy–I used dairy free chocolate chips, soy & nuts).
Britney says
Hello!
Made the blondies last night & they were super good! Left them out last night & this morning realized maybe I should have refrigerated them since they are garbanzo beans? They are cooked so does that change anything? I hope I don’t have to throw away the entire remaining delicious brownies. I did stick them in the fridge this morning at 7am. I have looked at all comment searching for an answer or anything pertaining to refridgeration and haven’t seen anything. I hope you can help me! ?
Lori says
We made these and the family devoured them right out of the pan before they could cool. These are crazy awesome!!
Fiona says
I added 3 tablespoons of apple purée in place of extra sugar.
It worked incredibly well!!
Regina says
I am licking the batter as I’m waiting for the brownies to be done, if that’s any indication how yummy this is.
Sara says
Wow! Made these and so surprised! They are delicious! Highly recommended!
Kevin says
How can you make these without any type of oil involved? Oil = Death……
Kevin
cc says
Hey I just made these! I used the exact ingredients listed above. I didn’t have a food processor but I just my blender which was harder. I had to add water to get it moving. I tried to extract the water out before baking though. They did come out a bit wet but they’re in the fridge now! they hold up well just the center isn’t as dry as i would like! All in all they tasted just like the store bought brownies, were quick and easy to make! I will make the with a food processor next time and hopefully they arnt as wet! ALSO – i used a cupcake holder instead and they came out very nicely shaped (like real brownies) I also added some crushed walnuts on the tops of some of them for some added crunch! and of course I used the chocolate chips!!!
Lisa Clary says
I made these last night and wow!!! Hands down the best black bean brownie recipe. I fed them to my husband, who would have never eaten these if he had known they were black bean brownies, and he ate half the pan!!! My new favorite recipe!!! Thanks a million!!!!
Bette says
Wow, I was just scrolling through BuzzFeed, when your photo for black bean brownies came up on a thumbnail! I was thinking oh my goodness I know where that photo is from!
http://www.buzzfeed.com/carolynkylstra/that-veggie-life
Chocolate Covered Katie says
Thanks for letting me know!:)
Francine says
I tried these and everyone at my work really loved them. The only thing is, make sure you follow the instructions to refrigerate them! When they were warm you could really taste the bean. But when they were cold? Nobody ever suspected these delicious fudgy treats had a secret ingredient. I used refried black beans in a can and they worked great (make sure just salt is added and no garlic, etc!)
Crystal says
I made them yesterday and they’re already gone!! My die-hard New England meat&potato husband even liked them enough to take a few to work to share with his coworkers, who now want me to send a batch to work with him for the entire office. My only problem: the recipe is too small! I need a larger batch. I’m not a baker at ALL (another reason this recipe rocks- it’s idiot-proof lol)…but I’m assuming I can just double everything in quantity and still have it come out ok? Thoughts?
Jennifer Gibbs says
I just made these and they were amazing!! I added chopped up pecans because I made reg brownies with nuts so thought I would try this with them as well and it turned out great!! Thanks for such a great alternative for sweets that is healthier! I am now a huge fan of you!! Bring on more yummy recipes <3
Anne says
I am a lover of food. I love sugar and flour and steak and cheese, but I also love kale and quinoa and tofu and chickpeas. I just want it to taste good.
What I don’t like is food masquerading as something it’s not. Fake meats, spaghetti squash as noodles, legumes in desserts…
Oh wait. Then I had these.
These were literally the BEST brownies I’ve ever had. My roommate made them and I am forever in her debt. I don’t even care about the health factor – these were outstanding.
YUM. Thank you 🙂
Amanda McCoy says
These brownies are simply BAD ASS. Thank you for sharing such an amazing recipe!
Melissa Klotz says
Well, you were right!! My boyfriend, even after knowing they have black beans in them said “These are the best dang brownies I’ve ever had!” The tupperware container is firmly planted on the coffee table for eating while watching TV haha. Thank you for the recipe!!
Rebecca says
I’ve made these a few times and they’re always great. Recently my food processor died (very sad I know) so I was reduced to using my crappy walmart blender. I added the beans with the “liquids”… Melted coconut oil, honey, and vanilla. This made it easier to get the beans blended properly but still overworked my blender. The blades got really hot and as a result heated the batter enough that the chocolate chips were melting as I mixed them in. At first I was upset and thought they’d be ruined but that melty chocolate mixed in with the brownies made them come out more fudgy like a regular brownie! Definitely a happy accident, I will melt the chocolate before stirring it in the batter from now on!
Debbie says
I made these today – rich, gooey, delicious!
Shannon says
Hi Katie,
Can these brownies be frozen?
kelly says
I used old fashioned oats instead of the quick oats and they turned out great! I didn’t tell my guests they were black bean brownies and nobody had any idea. Delicious!
Julie says
I made this with the kids this evening and it was a hit! They loved the way it smelled before baking and were excited that they got to taste the batter before it was cooked. All five kids approved it and they didn’t even care that it was made with beans! One child said that it was even better than the traditional fudge brownies! Thank you so much for sharing this wonderful recipe! It is going to be my go to recipe for brownies from now on! It was fudgy and had the right amount of sweetness.
I used rolled oats for the recipe because I don’t have the quick cooking kind in the house. I made it into oat flour in my spice grinder before adding it to the batter. It worked perfectly!
Abby says
Just tried your brownies, and I was more a little skeptical! They were a great guilt free snack! Thank you so much. I also added a little coffee in the batter to make them richer and give me my afternoon caffeine boost!
Angelina says
I made these for my husband, but didn’t tell him they were made with black beans….he absolutely loved them! When I told him the ingredients he was shocked! Wants me to make them all the time now, they are amazing, love love love!
I eliminated the salt, used honey instead of maple syrup, added 1/4 unsweetened cocoanut, and used half the amount of vegetable oil, I also cooked it for an additional 10 minutes….with the subtle changes they were still sooooo soooo good
I cat wait to make them for my family.
Thanks so much 🙂
Kathy says
I want to make the black bean brownie recipe. Is the nutrition info based on 9 or 12 pieces? I am doing weight watchers so I want to count it correctly. Thanks! This looks so yummy.
Kate says
I can’t have the sugar (whether it’s maple syrup, honey, whatever), but really want to try these. Do you think applesauce or mashed banana might work? Any ideas that aren’t artificial or substitutes?
Dave says
Have you ever tried Jalapeno’s in your black bean brownies?
Kim says
I made these in mini muffins instead….so good!!!!
angel .w says
These brownies were a hit except I tweaked them I used black beans avocado , cocoa powder honey vanilla extract some almond milk coffee creamer and pulsed it all and then for the top of the brownies I made a creme for it using butter almond milk creamer and vanilla – ! Then I froze them man they were good ! Today I’m making them adding chocolate chips and making a cheesecake frosting using cream cheese !
Yu Ri Im says
Hey, I just made these and they turned out surprisingly good! (I’m not even vegan and I liked them.) I did add the 1/2 cup dark chocolate chips and I guess without them the brownies would be less brownie-like, but they definitely shaped the taste a lot.
Re beans: You wouldn’t taste the black beans at all! I washed them though before adding them to the blender.
Re the coconut oil: I do eat coconut-containing stuff, but I’m not a huge fan of coconut in desserts which usually do not contain coconut. In this recipe, you can barely taste it, as in: even taste-sensitive people like me could only taste it in some parts of the brownies – but if you absolutely want avoid any coconut taste, substitute with some other oil.
Re blender: My blender isn’t good at all but everything blended very well without much effort, so don’t worry too much about the quality of the blender.
Used oven with 175 degrees C for 17 minutes. Turned out quite fudgy, we ate 2/3 of the brownies (me and my boyfriend) and have just promised each other not to eat the whole batch and refrigerated the remainder. Definitely worth trying, peeps!
Monica says
I have made the black bean brownie recipe so many times!!! It’s by far one of my favourites! Thank you so much!
Shelly says
These were amazing!! I think cold they taste more like fudge…but brownie taste or fudge taste these are really really good! I’d pick them over a regular brownie even!
julie says
Stumbled upon this on pinterest and made it last night! This is by far the best healthy dessert recipe I have ever made! My husband and I ate a few last night while they were still warm and he couldn’t believe there were beans in them! I put the brownies in the fridge over night and I think they are even better today! Thanks for sharing this!
Tracy says
I had heard of black bean brownies and a friend of mine said she wanted to find a recipe for them. I came across this for her and just made them. It took awhile for the food processor to get it all mixed and smooth, but other than that they’re easy to make. I will definitely make these again. They are so yummy. My son loves brownies. Anxious to see if him and my husband can tell the difference. Going to try some of your recipes.
'Stais says
these brownies are so money! I put everything in my vitamix instead of food processor and also added nuts. DELISH!
Kim says
OMGOSHHHH!!! I’m obsessed with these brownies and they are a hit when I bring them to parties and stuff. You and your yummy desserts rock :D!
Lea says
Made these with peanut butter instead of oil and they are the best black bean brownies ever! Love this recipe!!!
Lori says
I like the how you say the trick is to reveal the secret ingredient after everyone tries them. When I make these, the trick at our house is to not eat the whole thing as soon as they come out of the oven! They are THAT good! 🙂
Rebecca says
I am such a huge fan of this site and have culled three or four go-to recipes that I adore and make weekly. But this one puzzles me; it’s just… well, not that good. I’ve made them several times to the letter, but find the yield is pretty scant (thin brownies), and they’re just texturally and flavor-wise not that rewarding. It’s kind of like “cool that these are made from beans” good, but in terms of dessert good, chocolate good, brownie good, well, without the chocolate chips they’d be really meh. For folks scrolling for ideas and brownies on the brain, I think treats like the CCK chocolate brownie cookies are way more delicious and satisfying.
Moni says
Somewhere in my mind, I keep telling myself that if I eat brownies and cheesecake I can look like that. That’s right, isn’t it LOL…
Antoinette says
I love this recipe! i have made it 5 times already and the last time i used a mini muffin pan . It came out awesome.
Megan says
This was my first time making or having black bean brownies and they were awesome! If I didn’t know any better I’d have thought they were the real thing. I did make one substitution and that was to use applesauce instead of the oil to make it even healthier. I initially tried mixing it in a blender first (Vitamix at that) and it kept getting stuck. I finally transferred the batter to a food processor and it worked much better.
Rose says
Delicious! I’ve made them a number of times now. Wasn’t a fan of using oil so I used a quarter cup of unsweetened apple sauce and decreased honey to 1/4cp as well and no added white sugar. A bit more fudgy and not as caky but still delicious
Jillian says
I’ve made these about ten times (maybe more) now, and love them! I usually double the recipe. The changes I make are subbing half the coconut oil with unsweetened apple sauce and adding chopped walnuts. I prefer these over “regular” brownies now-yum! Thanks for the recipe! 🙂
Gerri says
My husband was joking recently about my “health food” and how I used to make black bean brownies. I had no recollection of that, but it’s possible I picked it up in one of those cookbooks about how to sneak healthy ingredients into your kid’s meals. Anyway, I got online and found this recipe. I made it exactly as described and they were delicious! I made a double batch and shared some with my book club (rave reviews) and family. And even my skeptical hubby said they weren’t bad.
Thank you Katie!
Pottedfern says
I made these!! They are very rich and fudgy and taste good hot or cold… and rly good with icecream… 😀
(I like the deep dish cookie pie better tho!)
Tasha says
Omg! These were incredible. I often have a foodie night where I invite all my friends and each bring a dish. I’m definately going to make these and have them guess what is in it. So easy to make.
Lindy says
These brownies were awesome. I added macadamian nuts.
Kathleen Anderson says
Hi Katie,
I made two recipes lately that just didn’t come together or taste good. One was frozen dessert with pineapple which was sent by email recently, the other was a raw chocolate cookie recipe that didn’t come together. It had one and half cup dates with a handful of chocolate. Chips which I put in my food processor and it would not come together.. Where am I going wrong.. Love some tips.
Unofficial CCK Helper says
Is your food processor not strong enough? What kind are you using? Also be sure to blend very fully until completely smooth.
Theresa says
This is a great recipe. Have read a few of the lesser ratings, and I have made these several times each time with all positive results. The last time I got busy with something and left them processing for a few extra minutes…. They were amazingly smooth, no one would believe they had oatmeal in them. Now I don’t mind when they were more textured, but if it’s smooth you’re looking for, a little longer in the food processor will do it!
dasha18 says
He liked these ‘fudge’ brownies (age 10)! Used canned pinto beans, added a little (a lot!) more sugar and since the dough still had a bean taste, I added 2 tbs. almond flour.
Judeen says
I have made several different black bean brownie recipes – made these today – the best ever for taste, texture and ease of preparation. Wont`t be making another again. Best brownie I have ever tasted!!
Kathy says
Has anybody tried making these with adzuki beans? Just curious:)
Antoinette says
these are the best black bean brownies I have ever had. I have made this recipe about six times over the past few months . The last few times are used many muffin trays and they came out so cute . I have relatives who cannot believe that there are black beans in these brownies! I think the maple syrup makes them especially moist.
Dawn says
Hi Katie! Thank you very much for this recipe. I have a quick question, can we use al natural organic cacao powder instead of regular cocoa powder?
Tahnk you in advance
Dawn
Cat (The Hunger Dame) says
Ummmm: these are actually so good!!! I had an extra can of black beans kicking around, and I have been super curious about these brownies for a while. I just made them an hour ago and already one third of the pan is gone! I’m just making sure they’re still good at declining temperatures 😉 Thanks for the great recipe!!
Cat
Step C says
Katie, what is “a pinch of uncut Stevia”? Do you mean like the actual plant leaves?
Becky says
Do you have any suggestions for making these without an oven? I have a microwave and a stovetop.
Chocolate Covered Katie says
You can definitely experiment in the microwave!
Diandra says
I tried this recipe for my kids tonight and they loved it!!! I did add a little nutella and limited the sugar by using more pure honey.
Marilyn Petersen says
Hi your amazing, and I am so sad, I loved, loved the soup recipe “Thai Red Lentil Sweet Potato soup”, and it’s no longer on your post. Is there any way to get it? I have a sick friend who loved it and I can’t find it now.
Thanks for all you do.
Lori says
I just made these this afternoon. Good God, these are some of the best brownies I’ve ever had. I honestly can’t believe 1) I made them 2) they’re vegan and gluten free (I used gluten free oats) AND MADE WITH BEANS. It’s taken all my self-restraint not to finish the pan. I used a blender and it worked out fine. Thank you for this recipe. I’ll definitely be making these for the next social event I have.
Rosalyn says
I just found this recipe and i am so glad i did!!! My house smells amazing right now with the smell of brownie, and you would never know there were beans baking in there, too!
I didnt have any agave or honey in my cabinet, so i used coconute sugar instead, and just used a tad more of it because my dark chocolate was making it a bit more bitter (fine for me, not so much for my friends!!). Otherwise i followed the recipeexactly and–yummmy! Tysm for posting this ?
Mish says
I have made this once and so has the boyf 😀 he took them to french class and these were well recieved by a group of french enthusiasts with no idea they were eating beans
Cynthia says
Is there a certain brand of low-calorie chocolate chips, beans or maybe oil we should be using for this recipe? I can’t for the life of me make them for 115 calories each as the nutritional information states, even I cut them into the 12 squares and use the smallest amount of chips. Mine work out to 159 calories each which seems like a lot for such a small brownie.
Anna says
Hey, I live in Germany and couldn’t find canned Black beans, only dry ones. They have to soak overnight. Do I also have to Cook them and Then prepare them? Or is the overnight soaking enough? Thank you! Loooove your Blog 🙂
Natalie says
How can we sign up for your blog?
Adrienne Arnaiz says
I am so excited to try this and wonder if you, or anyone here, might have a substitution suggestion…Unsweetened cocoa powder for the chips. We like our brownies really dark chocolatey, so if they are less sweet, so much the better.
Leigh says
My 10 year old daughter has almost polished off the entire batch of brownies (I avoid sugar so am not eating these myself). She says that they are amazing, and I can hardly keep her out of them. I used sugar in place of the stevia, and 1/4 cup oats and 1/4 cup almond meal. I asked her what her review is, and she said, “These brownies are amazing and I highly recommend them!” Thanks for this fantastic recipe!
Martha says
Fabulous, dear Katie, I love your efforts and willingness to share these healthy recipes. Thank you so much and God bless you with all the best health forever!!!!!
Aisha says
Yeah, you’re going to want to double, maybe even triple the recipe! I’ve had black bean brownies before and they were too dry and bitter. These are utter PERFECTION! Thank you so much for sharing ?
KareninStLouis says
Outstanding!! Made these tonight at my husband’s request and followed the recipe exactly. Used extra light olive oil as the oil (which I always do in baking), and 60% cocoa Ghiradelli bittersweet chocolate chips (140g). The brownies baked beautifully (17 min). Hubby thought they were “too chocolatey” (is there such a thing?), so I’ll reduce the chips a bit next time, since they’re for him. I thought they were perfect. Super impressed with this recipe and your blog. Thank you!
Penny says
These are fabulous! I was skeptical when I read it but they are so good!
Jkmom says
Absolutely fabulous. I substituted regular flour for oats, and 1/2 cup sugar in lieu of other sweeteners. Recommend overnight in frig. 5 stars
Shannon says
Genius! Have loved everything that I’ve tried from this blog. And I don’t even feel guilty about it!
Megan says
I work at a child care center and I made these for the children. I had to increase the measurements a little because I needed to make enough for 86 kids (and extra for my teachers!). The kids LOVED them! All my teachers have asked me for the recipe so I’ve been printing it off and sharing it. Plus, we have many gluten free children and they got so excited that they could have this!
Mary Harwood says
Ok I am so hooked on these! May never make a regular brownie again! Used this frosting.Brownie Frosting
Ingredients
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa
powder
2-3 tablespoons whole milk (or heavy cream)
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Instructions
In a stand mixer with the whisk attachment (a hand mixer works excellent here), combine room temperature butter, cocoa, honey, vanilla and sugar.
Turn mixer on low and let it combine ingredients for about 30 seconds.
Slowly add in milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more.
Spread over warm brownies.
http://iambaker.net/brownie-chocolate-frosting/ Compliments perfectly.
dasha18 says
For myself, this is a great recipe. For my 10 yr. old son I used extra white sugar and to increase the nutritional level (which he needs) I added an egg. I found that he liked the brownies better on the 2nd or 3rd day, after the taste and texture blended and was more similar to regular recipes.
Lindy says
I am pretty much on a sugar free diet. Can I sub xylitol for the maple syrup?
Victoria says
I love these brownies! I’ve made them more times than I can remember. 🙂
Victoria says
Me again. 🙂 Just wondering… is there a way for me to make these into muffins?
Antonia West says
I’ve made and eaten 4 batches in a week! (I’m not even joking……!) Probably should calm down a little though, because you know….moderation….
On a serious note though; these brownies are the best black bean recipe I’ve ever tried and hands down, the best brownies I’ve ever eaten.
I stirred in some dried cherries and raisins into one of the batches when I added in the choc chips and also added some almond butter. (I know raisins aren’t everyone’s cup of tea, but I love them! My boyfriend hates them, which is one of the reasons I added them in…because I didn’t want him to eat all the deliciousness! Bugger, I’m selfish sometimes. Oh well.)
I’ve also blended in some dates to one of the batches to see what would happen – it sort of added an extra bit of gooey squishy goodness and tasted just as awesome. (I did let the boyfriend try these ones, mainly because he hates dates and I wanted to see if he would notice. He didn’t and he asked for more – SCORE!)
Basically, what I’m trying to say is – make these brownies. You won’t regret it!
Vivienne says
These are wonderful brownies. It’s really customizable, which I can appreciate. I omitted the sugar with no problems and added in 3 teaspoon of liquid truvia droplets. I also added in 1 tablespoon of agave nectar and only 2 tablespoon of coconut oil. Still came out super moist, fudgy and delicious. Thanks Katie!!!
Elaina says
So good! I recommend adding nuts, not using honey, and definitely using chocolate chips inside and on top. 🙂
Edith Thurman says
OK these are awesome, but I left off 1 star, because they are a bit dry! I made the chocolate bars from your recipe yesterday, chopped them up to use for chocolate chips, but since they’re coconut oil they melted in the mix just from the warmth of the food processor! Thats fine just made them oh so much more chocolaty! I’ve been reading other recopies, but I still like this, because its healthy and quick, but next time I will toss in at least 1 egg! I think thats why they are a bit dry, even with all the coconut oil in them! I think 1 egg or equivalent would work in this size of a recipe, and if not then I’ll just have to make it a third time with 2 eggs! Can you tell the dryness is stopping me from eating them??? NOT!!! This was my first time making any kind of brownies, much less heathy ones! Now triple chocolate chip New York style thick heavy cheesecake thats easy! And oh so good! But since I have autoimmune disorders, several, I have to stay away from the sugar. It actually causes me an enormous amount of pain! So I’m learning to use recipes! Which I have never done before. i just throw in what sounds and smells right and cook it! I love your site and ALL your recipes!!! I do wonder about a almond flour brownie??? I think the flavor of the almond flour would go really well in brownies, maybe I’ll try it some day soon!
Melissa says
THESE ARE AMAZING.
Ellis's Santillan says
I would try this black bean chocolate brownie this weekend for a hiking trip.
I am so excited to show them off the ‘not so real’ thing. Can you possibly send me her recipe book or download on line? My address is 2053 Bobtail Drive, Maitland, FL 32751. Thank you!
KimHop224 says
Made these over the weekend and wasn’t sure how my super picky husband and younger daughter would take to them. Even knowing that they were Black Bean brownies, I convinced my daughter to try them and she tore it up. My husband came home and told me shouldn’t wouldn’t eat them, so she announced that she already did and wanted more. A few hours later, hubby sits down with a brownie, looks at me in a defeated tone and say, “Ok… They’re good. You can make them again.”
SCORE!!! THANK YOU, THANK YOU, THANK YOU!!!
Dominique Hoffman says
Katie,
I have mentioned you in my blog and have copied one of your recipes. Than I mention you again on my fb page. I hope this is OK with you that I copied your recipe and posted on my blog. I am trying to get people to know more about vegan desserts. Can you please give me confirmation? I have added links to your blog and given you full credit. Thank you so much for all the fabulous desserts.
Dominique Hoffman says
Katie,
I have mentioned you in my blog and have copied one of your recipes. Than I mention you again on my fb page. I hope this is OK with you that I copied your recipe and posted on my blog. I am trying to get people to know more about vegan desserts. Can you please give me confirmation? I have added links to your blog and given you full credit. Thank you so much for all the fabulous desserts.
Here are the posts: http://www.zizania.biz/recipe/ and for FB https://www.facebook.com/Zizania.Nutrition/?ref=hl
Genevieve says
Would a Vitamix work instead of a Food Processor?? Thanks.
rachel mccormack says
Amazing!!! So good that literally every week I am being asked to make them especially by non-vegans so Katie my question is, can I make a mega batch and freeze uncooked?
Thanks from an Irish vegan living in south Italy ☺
Phil & Pam says
Great recipe. Thanks for all your hard work on these. We subbed out oil and replaced it with Pumpkin and it turned out amazing! You rock!
carly says
These are delicious and I usually hate healthy treats!! Instead of oil I used peanut butter. Instead of oats I used almond meal. I put the chocolate chips in the food processor with the mix and preferred it like that! It had more of a regular brownie taste to me 🙂
Thanks for the recipe!
Jordan says
Lovely recipe. Could not find black beans anywhere so I used a can of chickpeas instead. Turned out very well. Very hearty, rich, fudgy treat. Thank you!
Lil says
These sound wonderful. Just wondered if it be a problem to use less of the maple syrup/agave and more stevia?
Thanks, Lil
Angela P. says
I made a substitution and couple of additions to this recipe. I didn’t have quick oats, so I used rolled oats cooked ahead. I also added about 3-4 tbsp of shredded coconut, as well as about 2 tbsp of dark chocolate ganache for extra rich fudgy flavor. I did add chocolate chips into the batter and sprinkled on top, as suggested. The recipe was divine!!! Thanks for all your stellar efforts in bringing us the healthiest dessert recipes I’ve ever come across!!!
Angela P. says
My 5-star rating didn’t post the first time. ?
Chocolate Covered Katie says
Thank YOU! (Also to answer your other question, ratings have to be manually approved before they show up, because I couldn’t figure out how to get spam comment ratings to not show up without manually deleting them. Ugh computers…) 🙂
Angela P. says
Ah, thanks for the explanation on the star ratings. Btw, another ingredient I added to these delectable brownies that I totally forgot to mention (duh!) is chipotle powder!! Slightly less than 1/4 tsp. Gave it a nice little kick, just the right amount of heat. I have to say, I am completely OBSESSED with your awesome-looking recipes and just bookmarked a bunch more I want to try making, including whipped cream!! (Wish I checked your site before making it the traditional way. ?) You’re recipes are simply genius!! Thank you so much for all your brilliant efforts!! I’ll never look elsewhere for my recipes again…and if there’s something I want to make but can’t find after searching your site, I’ll just ask if you can come up with a recipe for it. ?
Nina says
So much better than the boxed. I like that I can eat more than 1 (or even 2 or 3) and not feel guilty for eating junk.
Kate says
Thanks for the recipe, Katie! I love it! I followed this recipe with just a few adjustments & they turned out great.
1) I blended the oats in my food processor first before adding any other ingredients.
2) I used raw, local honey but didn’t have quite enough to fill 1/2 cup completely & some of it was stuck in the measuring cup so it probably ended up being closer to 1/3 cup.
3) I did not add any extra honey or sugar as the recipe calls for. It doesn’t need it.
4) I usually use coconut oil but didn’t have enough so I used EVEO. I’ll use CO next time.
5) I blended everything really well in my food processor. This is a really important step.
6) I baked for 40 minutes at 350 F. After 15 minutes they were just too gooey. They’re still a little fudgy but have more of a cake-like consistency which I prefer.
6) MOST IMPORTANTLY: I accidentally poured the batter into my greased pan before adding the chocolate chips so when I did add 1/2 cup they just sat on the top. I’m happy this happened because I feel like this recipe is way too sweet & I even have a major sweet tooth. Since my chips weren’t baked into the brownie I was able to scrape most of them off. The brownie by itself without the chips was perfectly tasty. The next time I make this I’m not going to add any chocolate chips to the batter at all. If I feel like it needs to be more sweet then I’ll just toss some on top & pop it in the microwave. Or I could melt some chips (maybe even with peanut butter) & spread a thin layer on the top like frosting.
Caveat: The only difference I see between my brownies & what Katie has pictured is that hers appear to be taller/thicker than mine. Mine are relatively thin, measuring only 1.5 mm high. I don’t know if that’s because I didn’t have the chips incorporated into my batter or if the baking time affected it or if it didn’t rise enough or what. It’s not a big deal to me. I still have 9 big brownies that are delicious, so no complaints here!
Melissa says
I had to write a review. I stumbled upon your website and saw the recipe. Didn’t tell my family these were made of black beans. I CANNOT believe how good these were. I was truly skeptical, but you really cannot tell that these aren’t regular flour and egg brownies. Incredible! My daughter, who would never have tried these had I told her beforehand that they had black beans, just asked if she could take them out of the fridge and have more. Truly awesome. Thanks so much for the recipe!!
Madison says
Katie, you are so amazing and such an inspiration! I LOVE these brownies. I’ve made them over 5 times and every single time people rave over how delicious they are, and they’re always shocked that they’re made with black beans! Granted, I do add some additional chocolate chips 🙂 but who doesn’t love extra chocolate?
I’m so excited to try your coconut crack bars and your chocolate chip blueberry bars….those are being made for my healthy Christmas exchange in December. Anyway, thanks so much for creating such delicious, healthy recipes!
-Madi
J says
BEST recipe EVER!
Hannah says
I made these today and subbed pb&co dark chocolate dreams peanut butter for all of the oil, and 2 scoops Barleans chocolate silk greens instead of the stevia or extra maple syrup! Oh my goodness I think I died and went to heaven! Definitely works by subbing nut butters for oil 🙂 soooo good
Bailey says
I am a very healthy eater.. So I’ve gotten pretty used to desserts that aren’t super sweet. I thought that these were really good. But I tried to fool my dad and brother into thinking these were not healthy-ish. Didn’t work, not for a second. My dad said that the chocolate was to dark and they weren’t sweet enough. My brother just said “they’re not good.” I used 80% cacao chocolate chips so that could possibly be the reasoning for them disliking it. If you are trying to fool a non healthy eater, use milk chocolate and I’d say use 3/4-1 cup agave (or just whatever sweetener you use). I also did some math about the nutritional information, and these are not like.. Super low cal or something. They’re is approximately 330 calories in 1 brownie ( a ninth of the whole batch). THATS A LOT OF CALORIES, like more than a normal brownie. So yeah the ingredients are healthier, but they are not “lighter” per say.
Bethany Jett says
Fooled my kids – they gobbled them up. I found that after one brownie, I was surprisingly satisfied. Normally any kind of yummy dessert leaves me wanting more, but this was just perfect. A couple of the adults (and myself included) felt the beans gave a richness that was similar in taste to coffee. SO good.
When the brownies were fresh from the oven, I sprinkled another handful of chocolate chips on top. When they were slightly melted, I took a knife and spread the chocolate over the top. Then I made a homemade whipped cream and served it next to the brownie. Scrumptious. 5 stars. I still have ingredients so I’m whipping up a new batch.
joan says
Black Bean Brownies a success!
thank you Katie
Delia says
I finally took the plunge and made these bad boys after months of thinking about it. They are delicious. The texture was fudgey (without falling apart) and the flavour is great. I agree the chocolate chips are not optional and provide that extra chocolate kick. Black bean undetectable. I think coconut oil adds a nice touch to it.
I might add that I eat all food indiscriminately – from devilish filth to the cleanest of clean – I just like food that tastes good. And this tastes good, doesn’t taste like diet food in the slightest.
Thanks for working on and sharing this recipe!
Carl says
I am a complete baking novice. These are my first ever brownies of any kind to prepare. The recipe yields incredibly rich brownies.
Jenelle Fontenot says
Recipe is delicious, but let’s not fool ourselves. Sugar is sugar, and between the maple syrup and all those chocolate chips, we aren’t exactly eating “healthy” by having these. If you have 2 or 3 (and who can just have one?!?!) you are definitely going above the recommended daily amount of sugar to have in a day.
Zainab Wajih says
Ok!…so i never usually comment on recipes but this one just blew me away! I have made them twice already and just about to make them for the third time! Usually desserts spike ur sugar and make u crave more stuff in a while but not these! full of fiber, protein and nutrition!…I do not like anything else chocolate now!…absolutely guilt free..absolutely gorgeos! Much love from the biggest fan of this recipe xoxo
Lara Maier says
WHAT!? THEY TASTE AND EVEN LOOK EXACTLY (!!!!) LIKE NORMAL BROWNIES!
I CANT BELIEVE WHAT MY TASTE BUDS ARE TELLING ME ! THEY ARE SO MOIST ! I owe you forever Katie, thanks so much xxo
Teresa Covas says
Delicious! And so easy to make.
Adriana says
WOW! I have just discovered your blog, and I’m glad I did. These brownies are out of this world. My boyfriend, who hates chocolate typically, LOVED these. I am super impressed, these are a real winner! Thank you! 😀
Ali says
I just made these, and they are one of my favourite brownie recipes so far— “normal” brownie recipes included! The only substitution I made was that I used rolled oats instead of instant oats and I added a handful of walnuts. They had the perfect sweetness, consistency and flavour. And, boy, are they filling! I think next time I will omit the walnuts (they get in the way of the fudginess) and I will replace half the chocolate chips with Stevia-sweetened chocolate chips. This was a very impressive recipe. It is for sure a keeper!
Heather Smith says
HI Katie, I made your brownies for an office party last year and they were a hit! No one ever knew that they were black beans. This year I have met a wonderful family and their son has severe allergies to dairy, wheat, nuts..It is so bad that they make frequent trips to the ER for this little guy. However, it is crushing to see the disappointment in his face when he can not have sweet treats that other kids can. So I am on a mission to find a great recipe for him. In your comments you say to not omit the chocolate chips…do you think the vegan chips would work?
Chocolate Covered Katie says
I am actually a vegan and only use vegan chocolate chips… so yes, they will definitely work 🙂
Cynthia M. says
I made these for a party and they were very good. I did make some changes to make them sugar free. I used 1/2 c applesauce and I think 1/3 cup Swerve brand stevia blend as apple sauce is not as sweet as maple syrup. I also reduced the oil to 2 tbsp just because I was concerned about too much liquid. After I was finished making the batter I realized I was out of Chocolate chips. So I baked them anyway and made your frosting you use on the zucchini brownies on top. I kept them in the fridge. which firmed up the brownies but made the frosting hard. When I tried to cut the frosting kind of broke in pieces. It was very rich, next time I will add less sweetener. When they sat out for awhile, they started getting soft. Not sure which ingredient to adjust to make them firmer. I will make them again, the taste was great.
Jay says
My family really enjoyed these brownies, even after I later told them the secret ingredient was black beans! I’ve made them 3 times already. I used really good cocoa, so if you are not a fan of a wonderful, rich chocolate taste, then stay away! I am watching my sugar intake, yet I noticed you did not include sugar in your nutritional information. If you can let me know the sugar details, I’d much appreciate it! Thanks!
Jenny says
I actually have made these, however due to a chocolate and nut allergy in the family is made them with carob powder and chips, you need a splash more vanilla but they are decadent!
Michelle says
I’ve made these quite a few times now but they’re always so flat, i want thick fudgy brownies
corey barker says
Hi Katie, how many Calories are in your Black Bean Brownies?
Kelly Campbell says
These were amazing! I made them after a family dinner with my parents. We were all busily enjoying our new brownie recipe & ice cream while I was casually reading the nutrition facts you provided & my boyfriend asked “Where does the protein come from? ” I answered “Probably the black beans. ” I thought my father’s eyes were going to pop out of his head. “No way!” He exclaimed. “Oh, my aching back!”
Bravo Katie! This recipe delivers!
april says
Hi-
I just read your peanut butter protein bar recipe and wanted to know where and what kind of chocolate protein powder you bought. I could not find the comment section for that piece so I clicked on your brownie recipe. Thank you
Patty says
Hi Katie. I made the black bean brownies and my family loved them. My one question is, when baking (brownies, cakes, etc…) do you have a suggested “healthy” oil (or substitute) other than coconut oil that you would recommend? I do love to use it, but my brother is allergic, so I would like to have another option (other than vegetable oil, canola oil, etc..). Thank you!
Unofficial CCK Helper says
You can use any neutral oil. Try sunflower oil!
Lauren says
These are hands down some of the greatest brownies I’ve ever had…black bean or not!!! I gave them to my dad, boyfriend, brother, and some coworkers and all of them went crazy. When I told them there was no butter, egg, flour, or white sugar they didn’t believe me. The best was seeing their jaws hit the floor when I told them they were made with black beans.
I recommend to these to anyone who has a sweet tooth and is trying to lose weight, like myself, or just trying to find healthier options to curb your cravings. Katie’s recipes are amazing! I’ve never made one I don’t like!!!
My only question… Do they need to be refrigerated or can they be left out at room temperature for a few days?
Katherine says
Wow. Someone needs a vegan chill pill.
Jason says
Gotta make sure that capsule isn’t made of gelatin though, otherwise it’s not vegan!
Melinda says
Love love loved these!! So fudgy. My 6 year old and 3 year old loved them too!!
lor says
I accidently bought “oat flour” instead of “quick oats”. IS there a difference?
Jenn Marie Arrigo says
I absolutely LOVE these black bean brownies!!!!! I posted about them on my blog, check it out! 🙂
Diane says
My family loves these brownies. They are our ‘go to’ for that guilt free dessert. I am having to count calories very strictly. I get a slightly different number for calories but I did want to confirm that your information that has a piece at 115 is based on 12 in your recipe.
Michelle @ Modern Acupuncture says
Just made these – amazing! Totally can’t believe it. I mean, I knew they would be good, because I trust you, but seriously – wow! So fudgey. Thank you thank you!
JMARIE says
Thanks for the recipe. These turned out okay. The brownies are too sweet for my taste and too gooey. Even after a night in the fridge! If I were to make this again I would reduce the amount of syup and chips and leave in the oven longer to firm them up. On the upside my husband thinks this tastes good.
Kate B says
I’ve just made these. Substituted the oats for milled chia seeds and WOW it tasted AMAZING and the texture was perfect!! I also couldn’t find vegan chocolate chips so I bought a bar of chocolate and added chunks to the end of the blend. Thank you, this will become a staple xx
Chas says
Thank you for this recipe. I make them all the time. I’m a person with prediabetes and I can safely eat these. I’ve always refrigerated them but I’m thinking maybe I don’t need to, what do you think?
Kate says
All I had on hand were black chili beans, so I decided to go ahead and give it a try. I rinsed them really well. They have a sort of Mayan Cocoa flavor. The chili flavor comes through, though, so be warned. They are really moist and yummy!
Ashleigh says
Thank you for creating such an amazing recipe! My entire family and work colleagues have tried these brownies and they have all said they are the best brownies they have ever had! Keep up the great work 🙂 your website is amazing!
Kina says
My oven isn’t working so I made them in my crock pot! I didn’t have any chocolate chips but I did add walnuts. Also, when I melted the 1/4 cup of solid coconut oil, it ended up being about 1/8 cup. I put parchment paper in my crockpot and sprayed a bit of oil, then added the batter. I also added paper towels under the lid to catch moisture. They were almost done in a little under 3 hours on low but I left the lid off for the last 30 minutes or so. I could have let them go longer but I didn’t mind them being a tad gooey in the middle. My kids and I have been devouring them!
mary beth magyar says
Dear Katie-thank you so much for helping me figure out stuff that is Gluten free. My son, husband and son’s best friend all have food allergies and it is fantastic when I can find one thing that they all will eat! It has to be egg, nut and gluten free.
I had the egg and nut free down but gluten free stuff tasted AWFUL! Now I found recipes that are great. I have shared your cookbook and website multiple times. Keep up the great easy work!
Taline says
So I just made this and am pretty impressed! I just realized that I forgot to add the 2 TBSP sugar but the sweetness of the chocolate made it good still. I made it a round pan as it was the smallest I had, brownies are pretty thin. I think this could very easily be doubled (though might have to go in two batches unless your food processor is huge :)). Regardless, definitely is chocolatey and satisfying, doesn’t take like beans. It was so easy since you just throw it all together in the food processor. Will make again! 😀
Peggy says
These are just as enjoyable as a traditional brownie. I erred them to die hard chocolate fans and they loved them. Thanks for sharing your recipe!
Jason says
I finally got around to trying these after having first seen the recipe about a year ago. They were a hit. I was a little skeptical as the raw batter tasted like beans (I always lick the spoon!), but the end result was awesome. My wife couldn’t believe they were made with no eggs or flour.
Now, has anyone tried to make these using your own cooked beans? Dried beans are so much cheaper and I was wondering if anyone has given this a go, but if not, then maybe I will have to do so, and report back.
Donna says
Made these and they were good! I used honey and I think i could have omitted the extra sugar because they were sweet (the chocolate chips probably helped :). Definitely recommend making, especially if you like fudgy brownies.
Melissa Johnson says
Seriously, the BEST brownies ever!!! My kids LOVE them. Even my really picky 10 year old!
Sofia says
Hi Katie,
These brownies are amazing! I’m a massive fan of your blog and have enjoyed many of your recipes, but these have to be my favourite!
Quick Question: I’m currently on the This is Local London Young Reporter Scheme: A programme dedicated to giving young people the experience of working as a journalist:
I was wondering if I would be able to publish a version that I’ve adapted of your brownies – so long as I credit you of course!?!
Thank you… if you don’t mind, please may you respond as soon as you have time!
Holly says
These are literally amazing!!!! I made them yesterday and used stevia sweetened dark chocolate and broke that into chunks to use as the choc chips, and used maple syrup and natvia instead of the sugar 🙂 I love your blog!
Blannie says
I made these today and they’re terrific! As a McDougaller, I subbed in applesauce for the oil. I used regular sugar and since my cocoa was 100% cacao, I used a tad bit less than the 2 Tbsps. I put the 1/2 cup chocolate chips on top, along with some walnuts. They’re super chocolate-y, which is exactly what I wanted. Thank you – this is going in my favorites pile!
Denise says
I made these this evening and think they are lovely. I would say, however, that you would really need to double the recipe to fill an 8 X 8 pan. I made it in loaf size pan and even then the finished brownies aren’t very high. I also baked it a little longer (25 minutes), which set it up nicely.
Lisa says
Is there a way to substitute Monk Sugar for the Agave or Maple Syrup? I tried the recipe and tried subbing Monk Sugar but I wasn’t sure how much liquid to add. I tried adding applesauce to add moisture, but I think that made it taste odd. Also tried adding water . . . Can you post a version without Agave or Maple Syrup. I am working with a dietician and she prefers me not to use either at this point.
I will say the zucchini brownies were awesome 🙂
1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
Joan says
I want to try these! I just put the recipe into the WW calculator, and I got a Smart Points value of 7 per brownie (cut into 12). If I said they were cut into 24, then it’s 3 Smart Points.
Aloise says
These were genuinely delicious. My husband knew there was a “secret” ingredient before eating them and was totally skeptical before trying them, and couldn’t believe how good they were! I agree the trick is to blend the HECK out of them in your food processor. But really, I couldn’t believe how well these turned out!
SuziCat says
OH NO! I JUST gave away my food processor!! I have an EMERSION BLENDER and was wondering how you think that might work for this recipe? I know a blender will be a total pain so I don’t even want to try to go there. Also, I do have a Kitchen Aid stand mixer.
Help! Thank you 🙂
(PS I HAVE made this before and they ARE excellent. No one knew! Hee hee hee!!)
Savannah R says
I worked with only an immersion blender and a coffee grinder for several years in college, and still successfully made this recipe as well as hummus, baba ganouj, etc.
In a deep-sided pot, spot-blend the beans (with the recipe liquids to make it easier, excluding coconut oil) and keep doing that for several minutes until you get a smooth paste. You will have to press down with the immersion blender to get the beans moving through it and out the little side slits.
For the oats, measure out the oats and grind them into a flour in the coffee grinder in small batches, or measure out the same weight with pre-made oat flour. Combined the dry ingredients with the oats, and then mix all the ingredients together with melted coconut oil and proceed with folding in chips and baking, etc.
Suzicat says
THanks Savannah! I’ll give it a try.
Skyler says
Do you have to use black beans?
Savannah R says
I’ve used adzuki beans in the past and they were delicious in the recipe. I think any variety of beans (but not any legume–I can’t imagine lentils would work) will be fine and the only noticeable change will be the final colour of the brownies.
Margot says
Does anyone have an idea what to use as an oat replacement?
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/2013/10/08/fudge-brownie-chocolate-protein-bars/ 🙂
Cat says
These are so delicious! I tried instant porridge oats as I’m not sure what the ‘quick oats’ equivalent is in England and I have just made another batch using rice flour which also worked really well! (I used half the amount of rice flour compared to oats).
Savannah R says
I have a friend who’s allergic to all nuts and “culinary” nuts (not botanically categorized as “nuts” but are colloquially called nuts nonetheless, ex. almonds and cashews). Coconut oil is not an option for them. I want to make these brownies for them, though. Has anyone experimented with alternative oils? Could olive oil work? Or are the structure and texture heavily dependent on the coconut oil due to its ability to be solid at room temperature?
Jill T says
I used mild olive oil and it turned out great! I always sub olive oil in my chocolate recipes.
Breanna says
Hi Katie,
Is it possible to make these without the oil? Please let me know as I really wanna make these but need it to be low fat. Thank you soo much!
Melinda says
I used very little coconut oil (maybe 1/6 cup) and the rest (about 3 tbsp.) apple sauce. Turned out really good. I also added more cocoa powder and walnuts. I think that chocolate chips is a must to hide the taste of beans. I had a square without choc chips and I could taste beans.
Meghan says
Please update your nutrition information! it doesn’t say the serving size and that makes the calorie per serving size very misleading!!!! As someone else pointed out, when i put the ingredients into MyFitness Pal the calories came out to just over 200!!!! Not exactly what I was looking for >.<
Other than that, verrrry delicious!!!
Jill T says
Delicious!! I doubled the cocoa and ommitted the sugar cuz I prefer a very dark chocolate taste. Thank you!
Aish Sri says
Thanks for this awesome recipe. Tried it, love it.
Caroline says
Could I use regular white beans for this recipe? Black beans are very hard to find where I live…I read somewhere that it doesn’t matter what type of beans you use as long as you don’t mind the lighter colour. Is that true?
Naynay says
I made these just now and concur that they are delicious! I used buckwheat flour instead of oats, added walnuts (kept the chocolate chips, I don’t imagine they would taste as good without them)
Rachel says
Delicious, deliscious, deliscious! Made them today and was sceptical until they came out of the oven, but proven wrong. They are soft, moist, and heavenly chocolatey! Bringing them to a kids party, they’ll be a guaranteed success!
Nikki says
I’m confused about the nutritional information… when I calculate (based on all nutritional information on the ingredients that I used), it ends up being ~180 cals / brownie. Can you tell us what you are assuming for the nutritional information for each ingredient? Thanks!!
Melinda says
I just baked these today, and they turned out really good. I used one part coconut oil and one part apple sauce (to be less fat). Only I don’t know how to store them? In fridge? Container or not? Please reply. Thank you.
Cate says
Love!!!! Best brownies ever! Used unpasteurized honey & a couple extra tbsp of dark cocoa, rich, chewy brownies loved by even my fussiest eaters! Used heart shaped cookie cutter for Valentines day brownie shapes – no need for frosting or drizzle as these are perfection! Thank you for a GREAT, healthy dessert!!!
Ana Júlia says
Hi, I live in Brazil and we don’t have black bean brownies here, that’s news to me!
I don’t understand how to use the beans, is it raw?
Could you gimme some tips? 🙂
Tks a lot!!
Leeann says
Made these today and they were awesome!!! I didn’t have quick oats, but rolled worked just fine. Kids liked them better than my homemade regular brownies
Pablo says
Hi,
The recipe looks great, I’ll give it a try on the weekend.
If I want to double the portion, should I still bake it for the same time if I use a recipient twice the size?
Thanks!
Judi says
I was craving something chocolate & these hit the spot! They are so good, a must try for those looking for brownies or something chocolate without the calories or the guilt.
heidi says
Is it possible to substitute blackstrap molasses for maple syrup in the black bean brownie recipe? Thanks!
Danica says
I just made these brownies and they are exactly the same as regular brownies, but better. Very moist and you cannot taste the black beans at all. I used 1/2 cup of sugar free maple flavoured syrup instead of pure maple syrup and omitted the sugar. Other than that I followed the recipe and calculated the following macros with the ingredients I used for 9 brownies; 855kj (approx. 205 calories), 4.8 protein, 17.11 carbs and 11.88 fat. Next time I will try to increase the protein and decrease the fat (which mostly came from the choc chips). Thanks I will recommend to others.
Liz says
Made these today with my sister and law and we both thought they were to die for! They’re absolutely delicious!!
Penny Brundrett says
I will try these. I have tried another black bean brownie recipe but it came out awfull.
Kathryn says
I made these last night and they were incredible while still warm. I was fully expecting them to be just blah once refrigerated, but to my delight they are even better cold! I will definitely make these again. Thanks for the great recipe!
Lisa says
Just made a double batch for my son’s birthday treat at school–SO GOOD! I would love it with some walnuts, but I was worried about adding those for the kids at school. Next time though. 🙂
Irene says
I just loved this recipe! I only had a little Ninja so I processed the beans first then the oats and simply mixed everything else on high in the stand mixer. It came out perfect. I also doubled the recipe and poured the batter in a 9 x 13 pan and baked for 25 minutes and then refrigerated it. It was fantastic! I think next time I may substitute 1/2 the maple syrup for xylitol to cut down a bit more on the sugar content but it was perfect!
Erin says
Mmm. So good. They remind me of chocolate oatmeal haystacks. I could have eaten the batter raw. Not the brownie texture I’m used to but very tasty.
Courtney P says
Ah! This recipe looks amazing! I’ve eaten black bean choc. cake before so Im excited to try this recipe! I moved to Galapagos Islands recently.. here and many places in South America only use dried beans for general cooking/baking. Any idea if I need to pre-cook my black beans after they are soaked and drained, before adding them to the recipe? Thanks for the advice!
April says
made these last night, they were a hit! a might have doubled the chocolate chips just to be sure, but… other then that. hehe. we loved them, thank you for the recipe!
Katie says
Delicious brownies!
I substituted the 1/3 maple syrup for a half over-ripe banana, and I only had this omega-3 (flax, grapeseed, & extra virgin olive) oil blend for the 1/4 C, but everything still tasted wonderful!
Great recipe, Katie.
Unofficial CCK Helper says
Hi, here is a chart that can hopefully help! https://chocolatecoveredkatie.com/stevia-conversion-chart/
Rachel says
I made these and loved them. I needed to add protein and iron so I used teff flour instead of oats and added 3 eggs. I also increased cocoa to 1/4 cup. I creamed coconut oil and sweetener and then added egg one at a time. Used nutribullet to liquefy beans. Came out amazing!!!!
Jessica says
This is my first time trying a black bean dessert recipe and I’m happy I didn’t have to go through the trial and error process! I am not surprised it’s a great recipe – I’ve had success with all of your recipes that I’ve tried – but I am glad to report that even if you’re elbow deep into making them and you discover that you don’t have quick oats and lo and behold that bottle of maple syrup you thought was in the pantry doesn’t exist, regular rolled oats work just fine and the last 1/3 cup of raw honey you have in your kitchen combined with 1/2 c plus 2 tablespoons (I doubled the recipe and used a 13×9 pan) natural sugar work just fine. Other than my substitutions by necessity, I also added a bit of unsweetened flaked coconut and chopped pecans to the top along with the extra chocolate chips to give it a German Chocolate cake look and taste. Excellent! Can’t wait to serve these to my staff for whom I bake every week to sweeten up our meeting, it won’t be the first time we’ve played “guess the secret ingredient” and I’m sure they’ll love these as much or more than the zucchini brownies and blueberry muffins with tofu 😉
Lori Ann says
Made this recipe tonight and my 10 year old doesn’t believe me that it’s made with black beans even when she watched me make them. They are rich and fudge-like and so satisfying! Definitely don’t feel guilty satisfying my endless sweet tooth with this recipe! My husband said that they are horrible and he clearly needs to eat the rest by himself (meaning he loved them)!
Kendra says
I’ve tried so many other recopies and I always come back to this one, so delicious and fudgey, Im a little obsessed with them, thanks for the recipe!!
LC says
These were awesome! Sweetened with agave and substituted the oil for unsweetened apple sauce.
Cathy says
Good idea on the applesauce. Gonna try that too!
Cathy says
Plan to make these! However, as a word of caution, I THOUGHT my asthma was getting worse and worse, the last ten or so years of my 59 years. I wondered if it was something I was ingesting. I changed to STEVIA from the chemically produced sweeteners for a natural plant-based sweetener and safe sugar fix. I googled “asthma stevia”. What returned astonished me! If you have allergic symptoms to ragweed, you will most likely be allergic to stevia! It comes on slowly but the bronchial mucus and shortness of breath gets worse and worse, and is exacerbated when you come in contact with other things you may have an allergy with, aka dust, perfume, pollen, to the point of disability. It has been about ten days since stopping using stevia and I have not felt this great in ten or more years! I can breathe again! You just don’t know how life changing this is! I have stopped all the inhaled steroidal crap and albuterol (ask doctor before going cold turkey)and hope that when high pollen season returns, that my allergies will be minimal enough to not have to do those drugs…they are slow killers themselves.
Katie, thank you for allowing me to use this forum to spread an awareness regarding allergies and stevia and hope that I will help someone who is currently gasping for air like I was. I use agave, honey, and (cough) sugar now instead and think I have even dropped a few pounds because of losing inflammation water weight.
Rach's Recipes says
This looks amazing, Katie! I’ve never attempted healthy desserts yet before so I’m quite excited to try it. Everything on your site looks incredible!
Alanah says
Hey Katie and fellow bakers,
I’ve tried this recipe and love it. I tried it last night with brown ride (cooked) instead of oats to make it gluten free as well. The taste stayed the same (delicious) but the brownies never really fully cooked on the inside. I think between the water content in the rice and the beans, too much moisture got it. Would it make more sense to try gluten free oats, or try rice flour instead? Thanks for any help in advance!!
Yiskah says
for those wondering how to rework to use a 540ml/19oz can of beans (2cups drained and rinsed), I’ve done the math:
• 2 cups black
• 2 tbsp + 2 tsp cocoa powder
• 2/3 cup quick oats
• 1/3 tsp salt
• ½ cup pure honey
• 2 tbsp + 2 tsp sugar
• 1/3 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
• 2 + 2/3 tsp pure vanilla extract
• 2/3 tsp baking powder
• Little less than 1 cup (8/9 cup) chocolate chips
• Use the chips saved from the 1c for garnish
It’s not normal how yummy these brownies are. DH keeps asking me if I’m sure they’re healty, becausee they just taste too good!
Svatia says
This might be the best brownies I’ve ever eaten! I tried another healthy way last time and it was disgusting. This was simply delicious!
Joyce says
Tried these tonight and they were wonderful! I’ve tried black bean brownies in the past and they weren’t a hit. This recipe even my kids loved.
I did use old fashioned oats in place of the quick oats and used my blender to make them and it worked great.
Dee Perry says
A great alternative to butter, sugar and eggs! I processed the black beans for a very long time but was never able to completely break the bean skins down. I added walnuts and a bit of instant espresso powder to coax the chocolate flavor out a bit more. The result was a moist, almost fudge like brownie with an … interesting mouth feel (due to those minute skin particles).
Sarah says
Made these today and I am never using another brownie recipe again
Kim says
I ran out of maple syrup so I used about 2 T honey and 1 banana for sweeteners. Still a delicious result! Thx Katie for this recipe and blog.
Robin says
Like many, I was skeptical of black bean brownie recipes before trying them. These are seriously incredible! I’m going to have a tough time not eating them all myself. I tripled the amount of cocoa powder and added a touch more sweetener. Super tasty!
Tara says
Mmmm, yup, these are legit! Just made a batch last night and enjoying a little square now with my afternoon coffee. Best black bean recipe I have ever tried!
Ghofran Althobaiti says
My 9 year old brother loved these brownies!!! He’ll never know about the beans though 😉
Natalie says
Your black bean brownies are a dream! Thank you so much CCK!
As others have said, there is no sacrifice here. I’m fortunate to live in a part of Canada where there are diverse Asian foods, so bean desserts were not a stretch of the imagination to begin with. To the sleptics- I say try it before you diss it!
Natalie says
And by sleptics I meant skeptics!
Peggy says
I love this recipe…………I cut them up into about 1 inch pieces and throw them in the freezer. When I need alittle chocolate fix. this is it. I just pull one out (or sometimes 2) pop it in the micro for 5 secs. and YUMMY……………..delish!!! Rich and warm………..decadent………..I used a few peanut butter chips the second time………..and I use coconut oil.(gives it a light coconut flavor along with the chocolate/peanut………….I’ve sent them to friends and they are now making them too! I’ll be trying more of your recipes. Thanks-you!
Donna says
Can this be doubled? They were so good and I had no idea they were bean vegan brownies! I ate more than I would of regular ones!
Stephanie Pelzek says
Hi – are the nutrition facts based on dividing into 9 or 12 brownies? (my son is a type 1 diabetic and having the carb count is SO helpful – thank you!)
Carrie Zaidel says
Excited to try these! Wondering if they freeze well?
A says
Neither one of those is a food processor, which it specifically says to use in the recipe instructions.
Karen says
I made these last night and they were awesome! My family knew ahead that they were black bean brownies and were pleasantly surprised how good they were.
Would these turn out as good if I double the recipe? We are a large family and a single batch is just a teaser. Also, should I adjust the cooking time if I double it?
Thank you for the great recipe.
K says
Just made these, and they turned out pretty good! You do however need a REALLY good food processor. Mine is pretty average, and no matter how long i blended the batter (used rolled oats that i blended first, separately), they bean skins wouldn’t break down.
I used dried black beans that had been soaking overnight, then simmered for an hour or so until soft. Also substituted the sugar and parts of the maple syrup for dates (about 10 small ones, soaked in a little bit of water to soften).
Also will probably increase the cooking time, or switch to the fan forced setting next time, as the brownies were still a little raw even on the outside.
Brittany Faconti says
question on regular vs no salt added black beans – should it matter? I made these the first time with regular canned black beans (w/salt) & a second time w/o. The first ones were better for sure but I also changed the chocolate brand & the sugar brand… I know I changed too many things at once, but I was so excited from the first batch & assumed the no salt beans would taste better in a dessert.
Kelly Mattocks says
Tried these and they are amazing! I didn’t put any choco. chips in at all. The kids saw the open bag on the counter and thought they were in there…we are on our third or fourth batch now! I used kidneys for this batch and you need a little more sweetener or cocoa, but they are eating them!! I have never had luck baking brownies in my oven, they never come out right, so the thin, really dense consistency of these is no matter to us..some are able to get a thick, fluffy brownie, but not here, and now it doesn’t matter. Thanks for all the recipes, I am going to try many more…and buy cases of beans…hahaa!
Margaret Fisher says
Can you adapt this recipe to use dried black beans (cooked first of course) instead of canned?
Logan says
This recipe came out incredibly tasty! I made a few adjustments to lighten up the recipe even further – instead of 1/4 cup of coconut oil, I used 3 tablespoons and then added 1 small apple into the food processor (peeled and chopped up) along with a tablespoon of almond milk to maintain a nice moisture level. I also replaced the sweetener with 1/4 cup of Z-Sweet – erythritol and stevia blend – and 1 tbsp of maple syrup (when using a sweetener w/ stevia, adding a bit of maple syrup/honey makes it taste completely natural). This version came out to be 73 calories when divided into 12, and 97 when divided into 9! (I did not add chocolate chips, but adding 1/4 cup would total the calories to 96 based on 12 servings)
Crystal says
I had planned on making frosting if they didn’t taste great. At least then the kids would eat them. I tried them and loved them. I gave them to my kids without frosting and they both loved them.My daughter asked if we could make them again before we even finished eating the first batch. One question. My friend’s son is diabetic so the nutritional info is great for him. She wants to know if the info is for when they are cut into 9 or12?
April Charleson says
Amazing! I substituted coconut sugar for the regular sugar….
Margaret Fisher says
Okay, just made these, and I’ve come to the conclusion that they must be the product of black magic, because they taste awesome! They’re moist and fudge-like and unless someone told you they have black beans in them, you’d literally never know. I’m so making a second pan and taking them to my writing class on Monday just to see the look on their faces when I tell them what the brownies are made with. XD Thank you so much for sharing this recipe. I recently committed to eating healthy and its great to have brownies that are relatively guilt-free. My 64 year old mother is one of the pickiest eaters I know and even she loved them!
Lorraine F says
I just made these tonight. I used honey & 1/2 cup of chocolate chips. I had my husband taste them & give his opinion before telling him that they had black beans in them. He thought they were pretty good (not fantastic), and mostly got a taste of chocolate chips. He was very surprised to hear that they had black beans in them. I couldn’t taste them, either, but I wasn’t crazy about them. I am not vegan, so I am used to eating REAL brownies, so maybe that’s why. However, nearly every other recipe I have tried on here has been a “keeper.” These were just “so-so”, but hey, at least they are MUCH healthier than other brownies 🙂
Lara says
These were so good! I made them for my mom since she can’t have gluten and they turned out wonderfully! You wouldn’t ever know they were made with black beans. Thanks for such a great recipe. 🙂
Natalie says
I love these brownies. A good friend has issues with wheat and eggs and she’s the one who showed me these. I just wish Weight Watchers has stayed with PointsPlus, then I wouldn’t feel so bad. With their new SmartPoints, 1/12 of this recipe is 7.5 points. I liked it better when it was 3.
Nathalie says
By black beans do you mean those we mexicans eat with tortillas? Hard to believe for me.
Rheia Edgar-Nemec says
Are the black beans cooked first? Or put in raw?
Cindy says
These are awesome!! My husband loves them! I enjoy sharing them with friends and not telling them about the black beans until after they taste them!
Lara says
Hi Katie, I just wanted to say I found your brownies on pinterest and saved them with hope but scepticism. Just baked them up, even the bean batter tasted not half bad haha! The brownies are great, for no flour they are still very light not the stogdy texture i would have imagined. thank you for sharing!
Jennifer Turner says
Just have to say these are a solid five out of five! Holy cow! Thank you for this recipe. They are delicious!
Michelle T says
love these brownies!
Louise says
Can I use canned black beans?
Kate Schroeder says
Wow! These were so yummy! My husband didn’t even know it was made with beans 😀
tracy says
I’m gonna make these tonight
Anne says
Am i crazy for eating this entire thing by myself in one day? Guitlfree or not? Anyway, the best healthy cake ive made so far, I love beans!
KatieS says
These are delicious! Very fudgy and chocolatey……no bean taste at all! No lie, some of the best brownies I have ever tasted 🙂
Anna says
These are so good! I have a huge sweet tooth and didn’t think these would satisfy it, but they did! Don’t be scared by the black beans!
Yvette.strickland@vt-group.com says
These were very good, I used malitol syrup & semisweet chips as that is what I had, very good!
Dan says
Hi Katie, I made these last night – My first ever HEALTHY/VEGAN dessert and I must confess I loved it. When I took them out of the oven after 15-20 minutes they were still quite raw, I was confused between setting them in the refridgerator as you suggested, or baking them for a bit since they were impossibly gooey. After another half an hour they actually ROSE. Were yummy fresh and even better after a night in the fridge. Fudgy-chewy and chocolate-y would never believe they were full of beans 😉 Thank you so much, this one’s a keeper
Fayette says
I found your recipe yesterday in a desperate search because I did not have all the ingredients to make my regular recipe. I made half the recipe because I just wanted some brownies for the past few days. They are delicious! So delicious in fact that everyone wanted some of them. My regular recipe was good to me but no one else would have anything to do with them. They knew it was bean brownies and it didn’t make a difference.Bummer though I really thought I would have them all to myself because they usually never eat them. Thank you for the recipe, I will be sure to make a double batch next time. 🙂 One more thing, I used pinto beans because I had no black beans, yeah I was desperate for brownies!
Yara says
OMG!!! THANK YOU SO MUCH FOR THIS RECIPE!!! I just made them and they taste so good!!!! best brownies ever!!!!
Claire Johnston says
Ok, so I made the Black Bean Brownies last Saturday and had to freeze them as they were being gobbled up. When I checked the freezer mid-week, there was one left!! I guess they taste as good frozen as not 🙂 Definitely recommend this recipe. Thanks Katie!!
Ana Castro says
I didn’t have the oats so I replaced it by 1/4 cup of coconut flour and added a little bit of mix just to add some moist. They turned out perfectly!
Jen says
I think these are OK. My kids (8 and 7) took one bite and hated them.
Cathy says
I’ve made this many times before and it is always a hit. This time I tried using applesauce instead of oil to reduce the fat content and I just used 1/3 cup maple syrup. I brought them to a play date and all the kids had seconds! I’d say it is still a hit even with these minor substitutions 🙂
Catherine says
Thank you so much for this recipe! I teach nutrition education and brought in these brownies to share during a recipe modification class. They were obsessed! The icing on the cake? My boyfriend said he would have never guessed they were vegan or that they contained black beans! Thanks again!
Bonnie says
I tried the black bean brownie recipe and used old-fashioned oats. I never had these before, so I don’t know if using them made a difference from the quick cooking variety, and I also didn’t have enough chocolate chips, so broke up some 86% dark chocolate pieces off a bar. Those brownies were fantastic! Thanks!
Lynn says
Made these brownies and took some to work for others to try. Everyone loved them and wanted the recipe. They are awesome; going to make them this weekend for my family.
Chelsea says
Perfect! Easy to make & delicious. I prefer the taste of these over regular brownies 🙂
Webb Christel says
I am not a brownie fan at all but even my husband likes these. I’ve been looking for something like this for so long. Sweet, chocolaty, healthy and low in calories, how good can it get? But I do have a question.
My brownie did not rise at all, I wonder why. I didn’t have quick cook oats so I pulsed the rolled oats to make them into quick cook oats. I googled to see the difference between the two. Quick cook oats are normal rolled oats pulsed so they cook quicker. I kept to the recipe for the rest. Any idea or does this brownie not rise?
Christel
Unofficial CCK Helper says
Brownies are not supposed to rise 😉
They are dense and fudgy. Otherwise it would be cake. And let’s face it, brownies are better than cake!
Webb Christel says
I forgot to give my stars. So here they are.
To add to my previous comment –
My husband prefers stake to cake 🙂 but he said that this brown is not too sweet and wouldn’t mind taking these to work as a snack in the afternoon 🙂 🙂 🙂
Sherry says
What can I substitute for the oats? I am allergic to them.
Sami Hearn Orton says
I love Beans ,all kinds. Just found this site, and LOVE sweets . So happy to find you.
You look so slim and beautiful . Also love Mollassas deserts. Hate eating sugar . Thank you so much for sharing healthy recipes. ???❤️
Stan The Man Pulliam says
How could I not love you, you are quite a dish yourself
Sarah says
Hands down my favorite recipe right now from your website and cookbook. I’ve made these and even fooled my family with the ingredients. Delicious – thanks
Ellen says
I made these tonight for the first time and they’re seriously amazing! I used 1/2 cup of maple syrup and followed the recipe exactly. I used a 9×9 pan and cut them into 20. They’re gooey and chocolatey and delicious! Thanks Katie!
Caroline says
Is it possible to keep these in the freezer? Thanks for your help! 🙂
Mya says
Does anyone know if these brownies are freeze stable?
Ashley Clement says
I made a few changes to this recipe including adding some coffee and substituted some 90% dark chocolate along with the chips (about half and half). The thing I love so much about this recipe is that I can make small “cookies” for my pet rats with the little bit of leftover batter that stuck to the processor blade too!
Paulina says
AMAZING! I made these today and they were so delicious! Nobody could tell there was any beans at all. I even put less chocolate chips then the recipe calls for and exchanged for some walnuts! I am so impressed, never going back to making normal brownies again. If you are hesitant on trying these, don’t be you won’t regret it! I used hershey’s naturally unsweetened cocoa powder if anyone was wandering.
Mariah says
Thanks for sharing so many wonderful chocolate recipes! I have “baking cocoa” in my pantry – is this the same thing as the cocoa powder for this recipe?
Rosalie says
Katie, you forget to mention what degree the oven should be set at.
Thanks.R
Andrea says
I’ve never had a black bean brownie, made these tonight and they are amaaaazing!!!!! I’ll have my kids try them out tomorrow
Stacie Robbins says
Thanks for all these great recipes, Katie! I love that you offer options & how to use them within the recipe (stevia or sugar “of choice”, different flours, etc.). A challenging and sometimes scrutinized subject- very well done!
Jessica says
My family loves this recipe! I make it when I think my toddler might not want to eat the protein at dinner (usually beans or tofu). However, we think it’s misleading to call it brownies, so we call it bean fudge instead since it’s more like a fudge texture than brownie. It really doesn’t matter what we call it, we all love it. I never made a dessert with beans in it before and didn’t think I would like this, but I was won over. Thanks!
amanda says
Pretty moist and tasty, there was one brownie that tasted a little beany maybe I didn’t mix it well enough but otherwise good vegan brownies.
Staci says
Made these today, my very picky 4 and 6 year olds absolutely loved them. They hate beans and all veggies! They were amazing!
Emily says
I am over the Wellness Program at a Health Care System and I used this recipe to “surprise” Associates about healthy alternatives. People were literally shocked at how amazing this brownie was. Obviously the trick is to not tell the recipe until after they rave about how moist and delicious it is. The most common thing they said was “No way, this is not beans!” Yep, it is 🙂
Kate says
These brownies are fabulous!
I used no sugar ….only maple syrup and used 40gm of Oat flour as didn’t have quick cook oats…and they worked out perfectly
They are dense and fudge like which in my opninion is what a brownie is all about.
Thanks so much for the great recipe :))
Katie says
These are fantastic! I’ve tried other black bean brownies and these actually taste like brownies. I love the batter too! My husband even offers to make these!
Krystal says
These are pretty good! I found out agave isn’t good for you though. Oops. Oh and just a reminder…it has black beans in it!?
April says
Thank you so much for this recipe! My daughter has a wheat, rice, potato, and egg allergy and I’ve been trying for years to find her some type of baked treat. This was delicious! You have made a 7 yr old super happy!
Priscilla says
They were the most moist brownies I have ever made. Thank you so much for this recipe. My boyfriend and his friends couldn’t tell the difference!! Lol
Rachel A says
SO GOOD! I made them last night and my chocoholic boyfriend and I each ate 2. The rest were gone in a flash when I brought them to work and my coworkers snarfed them all up without even guessing that they weren’t straight up fudge.
*Recipe note: I used blackstrap molasses instead of agave/maple syrup, and it was DELICIOUS. Plus an amazing source of potassium! 😉
Melissa Wilson says
Absolutely amazing. Super moist and fudgy. The husband and the son (both brownie LOVERS) did not have a clue they were made with oats and black beans. Great recipe! Will use it again and again. Thank you!
Sally says
These are hands down the best brownies ever. My boyfriend has nut allergy, so I miss out on baking so many interesting and healthy recipes. He loves this one, and can’t believe it is made from black beans!! Bravo Katie! So quick and easy.
Priscilla Mitchell says
Yum brownies with hidden veggies are my kind of brownies.
Anyone know where to get pure uncut stevia. I’m not keen on the chemical laden fake stevia products popping up in supermarkets.
Melissa says
I’m late to the party as far as discovering this recipe, but wow, they’re good! The batter was even good and I thought about omitting the chocolate chips but took your advice to heart and left them in. They were undercooked so they’re in the fridge firming up as you instructed, but not before I cut a gooey sample. Yum-oh! Can’t wait to “trick” my husband with these!
Melissa says
I forgot to mention that I didn’t have quick cooking oats so I used rolled oats. I think because of that, and probably mostly my sub-par food processor, they weren’t smooth so you can definitely tell ‘something’ extra is in them. That doesn’t bother me since I love pays but otherwise they were exactly like ‘real’ brownies.
Agata says
What is this sorcery?! They are amazing! Now, when it comes to substitutions, I used chocolate flavored whey protein powder instead of oats and Greek yogurt instead of oil. Talk about protein overload!!! DELICIOUS!
Becca says
I didn’t have any quick oats, and my brother in law is gluten free so I subbed out the pats for gf all purpose flour. They turn out a little cakey but super yummy! Thanks for the recipe, will be using this in the future to make healthier goodies!
Becs says
I’ve never tried a black bean baked good before, but whoa was this good! I have to admit the texture was a bit strange, but not unpleasant. Definitely going to recommend this to my best friend who is vegan. Thanks for such a great website! I’ll have to poke around and try some more of your recipes!
Rachel says
Oh. My. Goodness. These are amazing! I’ve been vegan for 2 weeks and love trying different desserts. I have a mega sweet tooth and a soft spot for baked goods. These are incredible. I even made some substitutions and used a blender (don’t have a food processor,) and they still turned out AMAZING and super rich and fudgey. I used cacao powder (instead of cocoa powder,) rolled oats (instead of quick oats,) and coconut sugar (instead of stevia or regular sugar.) Everything else was as written. THANK YOU so much for this recipe!
KT says
That might be the best brownie recipe ever!! I’ve been looking to add protein to my diet and this is the tastiest way to do it. I had to make a few small adjustments, I added a tbsp of 1% non-fat milk before pouring it into the pan, because the batter seemed too thick. And I had to bake it for significantly longer, but that could just be because my oven is temperamental.
Linda says
we love these!! sooooo good. easy, and if you don’t say their healthy, everyone will gobble them up! thank you
Katarzyna says
I made those and they are superb! I used dry beans, and it took me like 2 hr of cooking to get them soft… had to refill water couple of times. It turned out like 600g or beans but well I had more cake;)
Dennie says
Delish ❤️??❤️??❤️??❤️
Sophie says
So easy to make and really tasty… thank you for sharing the recipe…
Heather says
I love this recipe! I add about 1/2 tsp of cinnamon and a pinch of sweet paprika for kick. It’s been the hit of the party!
Lonna says
I absolutely love your recipes. Thank you for all you do to make and share these amazing recipes. The black bean brownie is one of my favs and I make them all the time and love to see people’s reaction when they find out the ingredients. The mini banana chocolate chip muffins are a staple in our house. My kids beg me to buy ripe bananas so we can have these regularly. I don’t feel guilty feeding my family, and myself, your fabulous recipes.
Liana says
Sooo delicious! Made a batch a couple days ago, making one now, and plan on making some to take to the hospital for the nurses when I give birth in a couple weeks!
Nobody can tell that these have black beans, it’s fun to reveal the secret!
I used organic dark amber agave, and organic coconut sugar, and for a little twist, caramel filled chocolate chips, as well as mini ghirardelli semi-sweet chips. Gooey, decadent, totally delicious! Think I might add some nuts this time…
Thank you for this recipe!
(P.s.) I don’t think I’ve ever baked anything on my own before this! ?
Anja says
Hi Katie,
I just made your brownies. They are delicious and we all love them (incl. kids). They did not rise as much as I had hoped for; however, I may just add a little more baking powder next time. They are super fudge. Thanks for sharing this recipe.
Lee says
I made these yesterday, loved them. Everyone who had them loved them. Definitely my new go to for brownies. I’ll surely be trying your other recipes. Thank you.
Nikki says
Subbed the oil with Skippy Natural Peanut Butter and it still came out amazing!!!!!
Janette says
These are unbelievably delicious!
Ilene says
I decided to try these instead of making my usual which is your mug cake recipe. These are delicious! I subbed applesauce for the oil and had to use rolled oats because I was inexplicably out of quick oats. Will be making these again!
SW says
These were really tasty. Even more so after a night in the freezer. I don’t eat oats so I substituted buckwheat flour. I also omitted the chocolate chips. I also added a tablespoon of ground chia seeds for a little firmness. Next time I think I’ll mash banana for the sweetener. Thanks for the recipe.
Tina says
I’ve made these today and while they’re not bad by all means, I can totally taste the beans, lol. They end up tasting like mashed beans with chocolate. Not bad, but a bit unusual and not really what I’d consider an outstanding dessert. Still, thanks for the recipe, I may experiment with it a little 🙂
Kathy Frigon says
Tina, I read your comment….either you’re not processing your ingredients long enough, or not rinsing your beans after they come out of the can…also, if you place your oats in your food processor first and turn them to a flour consistency, that will help. I also add a bit more maple syrup like 2 extra table spoons (instead of stevia)…make sure you add the chocolate chips too, and I like chocolate so I add an extra tablespoon of cocoa powder. I bake it all for at least 18 minutes. Try that….let me know if you got better results ok 😉
Corrie says
I was skeptical about these when my mom made them for me…but they were delicious!!! She did the recipe as-is, but I searched the comments today to see if anyone had luck substituting Greek yogurt for the oil, and didn’t find anything. So I went ahead and tried it, and they still taste great and keep their brownie form! I used 1/4 cup fat free vanilla Greek yogurt, in case anyone else is looking for a low-calorie swap for the oil. Thanks for the recipe!!
Amanda says
Thank you for this awesome recipe! The flavor is wonderfully chocolate-y and the texture isn’t offputting at all – it reminds me of red bean paste which I ate all the time growing up (and loved it). Will definitely make this again!
Vanessa says
I love this recipe as it doesn’t have nuts or seeds and I can use it in my kids foodie class. I will let you know what they think. Thanks for sharing!
mary says
I made these yesterday and they are very, very good. I suggest to make sure one uses a good brand of chocolate and cocoa powder. My fav is Ghirardelli brand chocolate. I added more chocolate pieces than recipe called for as well as walnuts. They set up nicely. Old fashioned oats worked well. I pulsed all dry ingredients first and then started adding in beans and wet ingredients. Since I have had a wicked brownie sweet tooth lately this recipe fills the bill and I don’t feel like it’s less than the ‘real’ thing.
Linda Grimm says
OMG! These are the easiest, most delicious and least messy brownies I have ever made! This is my new go-to chocolate fix
Stephanie says
Have you ever put peppermint essential oil in these? I am thinking of trying them and wanted to try them with some peppermint flavor, wondering your thoughts.
Patricia says
My family tried these and they’re very good! The only substitute we made for these brownies was using brown sugar instead of agave or maple syrup and it worked all the same. Definitely not a traditional recipe but the texture reminds me of Japanese sweet bean cakes and desserts so that was a pleasant surprise.
Allison says
I just made these and they are SO dang YUMMY!!
Thank you Katie! Keep the awesome recipes coming! ?
Mary says
The chorus I sing in sells refreshments at intermission. The women make cookies or brownies that are sold. I made a double batch of these brownies and took them for my contribution. I packaged them 2 brownies in a bag. These brownies were the best sellers! I took 12 bags; only 2 were left for the concert the following day. The women selling the cookies asked me for the recipe as we were leaving that night.
Brooke says
Hi Katie, are the nutrition facts for 9 or 12 brownies? Thank you!
Trish says
Excellent black ran brownies my kids and my husband loved them. And a bonus is they are super easy to make and perfect for school snacks.
Bill B says
This recipe was awesome!
The weird thing is that I forgot the oil and had to bake them for closer to 40 minutes.
Still came out way better than I expected – their perfect to me!
beaniefit says
These brownies are amazing. So easy to make, and could easily compete with traditional brownies on taste and texture, but these are so healthy in comparison. I have made two batches in two days. Someone stop me!
HazelAnn Gonzales says
Really tasty. My husband enjoyed it very much. Thank you.
Juvia says
Such an amazing recipe! I made them today and I’m addicted. I’ve been looking for a good bean brownie recipe and I’ve definitely found my new un-guilty pleasure. They are soo delicious and chocolatey?. Will definitely be making these all the time now. Thank you soo much for the amazing recipe!
RhaunDel says
I looked through the comments and I can’t see this question… Did you use semi-sweet or milk chocolate chips?
Unofficial CCK Helper says
You can use either.
Jeneva says
Do you have any suggestions for substitute for honey /syrup?
Jewli says
I loved these the first time I made them (so did my kids!)
The second time I made them I added a tbsp of PB2 just for fun… ?… ????
Next time I just just add toasted coconut to the tops ❤️
Thank you for a great recipe!!
K says
I have tried several black bean brownie recipes and have always been disappointed by them and thought I would be with these, too. But I was like, hey, these are really popular and Katie’s stuff is generally pretty good, so I decided to give black bean brownies another shot.
Time well spent.
These are really tasty and SUPER easy to make. I have another brownie recipe I prefer, but these are healthier and so much easier to make that I’ll make them again if I want a quick, healthy-ish brownie fix. The texture is a little soft for my taste, but it’s great for hot fudge brownie sundaes, which I made plenty of until I ran out of brownies. But the texture still isn’t bad, and my omni roommates loved them and were really surprised when I told them they were made of beans.
Aline Y says
Are steel-cut oats okay? I will be using a blender…
Also, I’m wondering if adding some Nutella would be a good idea or not.
ariane says
Can I substitute the black beans for white beans? Black beans are hard to get where I live.
Gail says
These are fantastic. We went to a friend’s house for dinner and I said I’d bring some healthy brownies. They all tried them, loved them and wanted to know what made them healthy! They were quite impressed when I told them. Also, I used regular rolled oats since I never buy the quick cooking oats and I see no reason to bother with the quick cooking oats if you don’t use them either. It’s an excellent vegan recipe and my husband wants me to make more tonight since they were all eaten up last night. Thank you Katie.
Gail says
I forgot to mention that I also added about a 1/2 cup pecan pieces. For us, brownies are not right without nuts of some sort. Yes, they increase the number of calories but I’m more about the nutritional value than the calorie count. Also, I too no longer have a food processor and didn’t want to scrape it out of the Vitamix, so I melted the coconut oil in the maple syrup, added the beans and vanilla then blended it all with the immersion blender. I added the salt, sugar and baking powder and blended once more. Then I added the rest of the ingredients in the same bowl and stirred it up with a fork. One bowl brownies!
Airika says
I made these and they are AWESOME! thank you for posting this. Even my 4 year old loves them.
Carol says
I first tried the brownies with omega 3 flour and no oatmeal. Complete disaster. They tasted like fish Next did recipe as listed with honey. Delicious. Will make again. Thank you
Heather H. says
OMG!! These are amazing! I made them exactly as thee recipe calls for! So easy, so yummy!
Neisy says
These are still a great treat! I have made these over and over again, and I will keep on making them! Thanks Katie!
Diane says
This recipe is ***amazing***! I followed it exactly (opted to use more maple syrup instead of adding sugar). I also had my parents try it before telling them what was in it… they thought it tasted great and couldn’t believe it had black beans in it. It did some out a little underbaked-ish, and putting it in the fridge did the trick as stated. But a few days later I put a piece in the microwave to heat it up again to its melty deliciousness!
Katie says
Just made these, they’re great! My bf didn’t believe there wasn’t any sugar in them 🙂
Freya says
Just made these, didn’t tell anyone the secret ingredient, no one guessed! they were, I quote, ‘unbelievable’, ‘astounding’ and ‘incredible’! haha thank you Katie xx
nick says
OMG!! Made these for the first (and last apparently) time today.So nice,only 6 made it to completely solid stage before being scoffed and only three have made it into the storage container.My wife is scared,very scared………….
Yessenia says
These brownies were amazing!!! My husband and child my whole family was skeptical! I made a double batch from the start and every one loved them thank you for sharing the recipe.
Jodie says
I made these using a blender , and they tasted amazing! However, they were very thin. The batter was very thick. Would adding water have helped to make it rise more or made it goey?? Great recipes!!!
Shelley says
Katie, I’m going to make these brownies, but I have dried black beans instead of canned. Do you think it will work? Thanks, I enjoy your blog and recipes.
Rachel says
No idea what I did wrong mine just didn’t rise at all 🙁 still yummy but very flat!
Nance says
These are delicious. I hope my kids love them too!
Margaret says
These are great! Like you say, must use chocolate chips 🙂
Kathy Frigon says
I’ve tried a few recipes…and I have to say some were pretty darn good…BUT THESE ONES!!!! OMG!!! The best ever!!! Katie, you’re a genius. I can make these 4 times a week, and we never get sick of them. We don’t gain weight because they’re almost all protein…and please do add the chocolate chips, I also sometimes add nuts but not always. I use real Belgium milk chocolate chips from Epicure, when I can get them. I also only use Epicure organic pure cocoa powder and maple syrup. Thanks Katie…I’ll be trying your other recipes 🙂
Abigail Dunne says
Little pieces of chocolatey heaven!!!!
Laura says
My kids LOVE these brownies! Thanks for the recipe!
Tania says
I LOVE this recipe!!! I made them for my kids and they had no idea there were black beans in it. I have shared this recipe with many friends. This will become my go-to when I make brownies.
I also have been making many of your other recipes, I have yet to be disappointed!
Melissa says
I made these as a treat for the kids. They LOVED them, and the best part, the 6 yr-old requested that we start making these to take to parties instead of traditional brownies. Of course they have no clue that these are WAY healthier. Thanks for a great recipe! I’ve already told at least 4 other people about them! I’m a little obsessed now.
Carol Hamilton says
Since taking a “food education” class in January, I was facinated with the black bean brownie recipe presented by the “educator.” But when I made them, my husband said they tasted like
“chocolate cardboard.” So in searching on the web, I found your recipe, Katie, and immediately tried it out one weekend. It definitely deserves 5 stars! Quick prep; all the ingredients I found in my well-stocked pantry, and the taste was “off the charts” according to my satisfied husband. Thanks for the great recipe! KEEP UP THE GOOD WORK!
Zoe says
These were OUTRAGEOUSLY good. I read about 4 pages of comments saying how good they were, but they went over and above my expectations. You cannot taste a hint of bean. They almost taste… Unhealthy!! Sooo fudgy and delicious! Thank you Katie!!!
Tanya Reese says
I have made this recipe multiple times, even took it to a work event, and EVERYONE loves them! My 6 year old daughter and picky husband love them as well 🙂
Amber says
I was looking for a semi guilt-free brownie recipe to satisfy my sweet tooth and ran across this one. These brownies were delicious and even better the next day! I didn’t have all the ingredients on hand so I made the following modifications: Hersheys special dark cocoa instead of regular, rolled oats instead of quick oats, brown sugar instead of stevia/sugar, canola oil instead of coconut/vegetable oil, and no vanilla. I will definitely be making these brownies again!
Janet says
They were delicious but I did had to put them in the fridge to firm up. I would prefer not to have them as moist and wondered how to give them a thicker consistency right out of the oven. Absolutely delicious and will try again.
Cara says
I have tried 5 black bean brownie recipes before this one. Each one had an odd texture and a distinct black bean flavor. That is why I am so thankful that these brownies taste SO AMAZING! I love that they are a wholesome alternative to the kind I grew up on. I honestly prefer these to any other brownie. They are delicious and filling and I wouldn’t change a single thing about them. Thank you for the amazing recipe Katie!
Brian says
The brownies came out really good!! Thanks for the great recipe!!
annie says
HI there. I made these today. I used the exact ingredients, except I subbed 1/4 cup applesauce for the oil. I used a full half cup of real maple syrup and no stevia or sugar. My kids had eaten all the chocolate chips I had in the house, but fortunately I had some hidden dark chocolate hershy kissed. I chopped up about a half cup of those instead. These came out great. Everyone loved them and no one had a clue about the beans. They definitely seemed underdone, but the fridge recommendation firmed them up.I had mine pretty soon after they came out of the oven, so they were not that firm and brownie-like, but I couldn’t wait. I was craving a cakey brownie, and that didn’t really do it for me, because these were really way more fudgey. It definitely cured my brownie chocolate craving, but next time I think I’ll add a quarter cup more oats to see if that makes it more cake-brownie like. Anyone reading this should try using the applesauce and omitting the oil to save fat. I didn’t miss it at all. Currently everyone is talking about how fat is good and carbs are bad, but I followed that philosophy for a long time. THEN at an annual physical my cholesterol was through the roof. I started cutting down on fat and lost weight and my bloodwork is now normal, so regardless of what the trend is, I am sticking to the low fat way of living.
annie says
Yes!! See my comment below. You wont miss the oil.
Krista says
This is the first recipe I’ve tried from your site. I expected them to be pretty good, but they absolutely blew my expectations out of the water! These are seriously the most delicious brownies I’ve ever made, including regular flour and egg versions. Great job!!! I can’t wait to try more of your recipes!! Love, your new biggest fan.
Natalia says
Love it! I tried with nutella too, it was good but I prefer with the chocolate chips!
Bob says
Great recipe. I used 2 dates (pitted, chopped and soaked in water) for the sweetener instead of the syrup and stevia. And substituted a little almond milk for the oil. Pretty good.
Shannon says
I just made these last night. Yum!!! My husband and I were pleasantly surprised at how tasty these are. Will definitely be making these again. I followed the recipe exactly as written. It was so simple & the end result so delicious. Thank you!!!
Allison says
Hi Katie, I have to tell you that your black bean brownies are the best brownies I’ve ever had. I would take one over a guilty brownie any day. I have made this recipe countless times for my family/friend parties and they are always a hit. You’re awesome, thanks for sharing your recipes!
Simone says
So I made these this evening for my family, and they were a hit!! My kids had thirds, including my extremely picky 6 year (who my hubby said I would never be able to fool, but he was wrong!). I will definitely be making these again and again, knowing that they are healthy. Thank you!
Cassie says
THESE TASTE AMAZINGG!! Super moist and chocolatey 😀 I would NEVER have guessed these were made out of black beans!
Samc says
I am very excited as I have just made these and am waiting for my wife to come home to try them together! Only thing is mine are very flat and don’t look as deep as yours…do you have an idea as to what I could do differently please? Thanks! Hugs from the UK x
Lisa says
The best I can say to you about this recipe is ” I Love You!” need I say more.
Naomi says
Hello Katie, I have a question. Where I live, we don’t have black beans. Can I sub pinto or kidney beans for black? 🙂
Meg says
Oh my god. These have to be the best brownies I have ever had. So decadent,chocolately, and without being overly sweet! I was a little skeptical at first but it tastes like a regular brownie! Made these for my boyfriend since he’s vegan and waiting for him to come home and try it. I already took a picture and sent it to him. This was a great recipe; thank you so much for posting and I know a lot of other people who would like this as well!
Meg says
Oh my God these are the best brownies I’ve ever had. Made these for my boyfriend since he is vegan. Just waiting for him to come home and try them himself! I would rate this at 10 out of 10 and I would recommend this to anyone! Thanks for the awesome recipe!
Christine Waclawski says
These are quite wonderful!! My only complaint is that the texture was a bit off, however I may not have processed long enough and I have a very old food processor. This could easily be remedied though by processing the oats first, then adding the additional ingredients. Don’t hesitate to try these. It’s a relatively healthy dessert also (especially if you cut back on the sweeteners a bit).
Amy says
These were ridiculously delicious! one of the best brownie recipes i’ve tried ever! vegan or non-vegan! They are definitely best chilled 🙂 Really gooey and moist texture, sweet and chocolaty, these will become a regular in my fridge!
Jill says
If there were more stars, I’d give them to these brownies. I am obsessed with these! I am going away for the weekend and am about to whip up 4 pans!! THANK YOU, Katie, for this gift from GOD!! lol 🙂
Melissa says
WOW!!!!! This recipe does NOT disappoint! Tasty, rich, chocolate-y goodness.
Katie says
I think I’ve commented on these before, but I want to say again how great they are! My sister-in-law is pregnant and was craving brownies. I was so happy to be able to make these for her and feel like I was still giving her something relatively healthy. And now we just learned my 5 year old daughter has to be gluten free, and she’s going to a birthday party tomorrow. I am going to make these for her to take to have instead of the chocolate cake they’re having. I know she loves these brownies, and I’m so happy I already have a “go to” recipe for something that’s so yummy AND gf AND made with beans!!! Thank you, Katie!
Beth says
Katie! You are such a sweetie patootie for sharing this recipe with all the world. <3 I of course had to tinker; my vision was something a little more chocolatey and a little more… breakfast appropriate 😉 and your creation made the perfect jumping off point! Here's what I did:
1) swapped out 1/2 the oil for unsweetned applesauce
2) cut the honey in half
3) doubled the cocoa powder (more chocolate = better in my book!)
4) took out the oat flour completely (wasn't needed with the extra cocoa powder)
5) Poured into 4 mugs and microwaved on 50% power for 75 seconds and let it sit to firm up.
6) topped with strawberries and enjoyed healthy chocolate cocount brownie muffins with friends.
7) was thanked by said friends who couldn't believe such simple wholesomeness could be so yum yum yum.
LB says
Made these awesome brownies today as this recipe was recommended by my sister. My family could not tell that the main ingredient was black beans. I made two recipes. One with honey and one with maple syrup. I used coconut oil for both. Bake them for 20 minutes. I put 1/4 cup of chocolate chips in the batter and 1/4 cup on top. I can’t believe that there is no flour or egg in this recipe. Mama likes!!
Avner Dal Bosco says
Best Brownies I ever had!
Laurie says
Does anyone know how well these babies freeze?
A H says
You can freeze them.
Colleen says
Katie, you are THE BOMB! I was a bit sceptical about these brownies and just made them….WOW!!!!!! They are fabulous! Thank you, thank you, thank you!
Froggie Doodle says
I made a whole mess of black beans in my pressure cooker and needed recipes other than beans and rice or soups! I pinned this a while ago and them a try. Brought them to my ladies Bible study but kept the beans a secret till they all gave it a thumbs up. They were shocked when they found out about the black beans and then had seconds! A food processor is a must for these as they will puree better than the blender which I used. It was messy and did not pulverize as well. I used my small food processor and did it in 1/2 batches. Storing them in the fridge for a bit firmed them up. Thanks for this recipe Katie. For a scratch brownie they were very chocolatey! And Im one for baking all my treats from scratch except for brownies. I think the box mixes come out better.. BUT not in this case ! 🙂
Jo. Naylor says
Have made these a few times for both vegans and non-vegans. This is a great recipe and one that I’ll make often. This last time, I folded in some chopped walnuts; and, added chunky peanut butter/lightly salted peanuts to a second batch. The latter was excellent. I lined the pans with parchment paper, allowing enough on each end to lift the brownies out of pan to flat surface once cool. I was making them for a high school graduation party and found this to be easier to cut into bite size and place in colored mini baking cups. They looked pretty on a serving platter. Also, I think the paper helped to absorb a bit of the oil. I extended baking time 5-7 minutes. Everyone loved them. Thanks for coming up with such a delicious treat.
Anj says
I have always been leary of black bean brownies but I really want to go for it.
The calorie count is very likeable but when I plunked the ingredients in to 2 different calorie counters, 1 online and 1 on MFP, I got number close to 200 cals per brownie. I’m not usually a calorie counter but my trainer has me logging my food in MFP.
May I ask what calorie calculator you used?
Also, your recipe doesn’t include the grams of sugar. Would you be able to add that in ?
I can’t wait to try this recipe but I’m going to look for your reply first 🙂
Kimberly Yuba says
So good. I had oat flour on hand so I used it, maple syrup, avocado oil, and dark chocolate chips. I sprinkled the optional chips on after baking. Wow. I ate way more than 1 serving. Next time I will spread fewer chips on top to make it a little healthier;)
Kiara says
Just made these brownies! Loved the recipe I added peanut butter in and marbled the top! They are so yummy and everybody that has eaten one is shocked by the “secret” ingredient…black beans!
Sarah says
Do you use vegan chocolate chips with these? I made them last night and they were great. I didn’t have vegan chips though, just nestle and they turned out good, just wondering how they are with vegan chips. Thanks!
A H says
You can use either.
Lianne McCarthy says
I just made this recipe and added some powered peanut butter into the batter. Can’t go wrong with a little chocolate peanut butter combo!!
Nicki Kemp says
I made these for the first time today. OMG they are amazing!!!! Yum
Jacki says
Can’t wait to try these! I want to make them with sprouted vs. unsprouted black beans to see if there is a difference.
laken says
I made these last night and they were amazing. Fudgy like brownie, with an even better taste and texture. My bf and I even had to try the batter, tasted exactly like Countdracula cereal…YUM!! I cannot wait to share these with my friends this weekend, and keeping the black beans a secret will be the best part ! thanks for a great simple recipe !
Yogininja says
Katie
Thanks so much for this recipe, as I was drooling and reading my mind was mentally inventorying my kitchen to see if I had the correct ingredients…turns out I didn’t but they turned out awesome anyway. I used molasses and agave for sweetener, it gave the brownies a much deeper richer flavor. I wanted to use a banana instead of the coconut oil but I didn’t have one but thought, oh I have some pumpkin in the fridge. Well, the pumpkin turned out to be butternut squash (lol) but I at that point I had nothing to lose so in it went. Then I had no vanilla but a small bottle of mocha chocolate liqueur which was quite tasty. I also didn’t put the chips into batter, just on top and it was still great. Woohoo! Eat two brownies and go to bed- Yogininja
Barbara Anderson says
I love this recipe! I have started really concentrating on what I’m putting in my body. My big problem has always been baked sweets! I love them, but I’m not a baker, so I’d just buy the box! When I saw this recipe, I was surprised that you just throw it all in the processor. How easy is that?! I’m really glad I tried them because now I have a simple recipe that tastes great. Not to mention that my three kids love them too so I don’t have to make separate healthy treats! Thank you!!
Mercer says
Oh my gawd the these taste like your typical yummy brownie! I licked the bowl clean before I even got these in the oven! ?????????
emmes says
one of my favorite brownie recipes – always delicious, and always a hit. this time i added 1 tbsp of brewed coffee into the food processor along with the other ingredients – makes the brownies taste extra chocolatey!
Britt says
Delicious!! so happy I can have a guilt free dessert! Also taste amazing with a few drops of peppermint oil in them!
Ali says
I love this recipe! I had a few adjustments that i thought i should share!
-i did have quick oats so i substituted quinoa hot cereal flakes- they worked great!
– i did not add sugar and stuck with the original maple syrup measurement and it was totally sweet enough
– i added a .5 tbs more cocoa powder and it came out great
Rachel says
I loved these! I did make my cocoa powder tablespoons heaping, I’d omit the extra two tablespoons of sugar next time (it was pretty sweet for my taste), and I’d like to try it again with refined coconut oil to not have as much of a coconut taste. But I’d definitely make them again.
I totally played the “guess what’s in these brownies” game when I served them. I had guesses of flax seed, eggs, almond flour, chick peas, peanut butter, applesauce, agave (I used maple syrup), and more. They were floored to learn of the black beans.
Thank you!
Mary says
I thought the black been brownies were very good. The raw batter was not so good. So I kept adding things as I mixed. I added 2 more table spoons chocolate powder and 2 small packets of truevia. Plus I did put the chocolate chips on the top. To. Seal the chocolate deal. The brownies came out of the oven smelling good pluss they really tasted good and chocolatetie . I will definitely make these again.:)
Brenda says
Hi Katie. I found your website with the black bean brownie recipe on it two weeks ago. I decided to make them as a surprise for my mother and sister. We have been trying to eat healthy and I wanted to add a dessert to the mix. They had no idea that it had black beans in it. 🙂 They were totally surprised by it when I told them. My sister took some to work and her people wanted the recipe. I even made some for our vacation and had my brother try them. He did guess it was a bean, though he wasn’t sure which. He’s pretty smart. But he ended up having 3 of them and he isn’t a sweets person. Thanks for making this recipe. I will be using it quite frequently. 🙂
Summer says
Love this recipe thank you Katie!
Lindsey says
Deliciously gooey! Just the kind of brownie I love – I’m a fan!! My oldest could detect the beans but my youngest loved them. Funny, though, since my oldest loves the bean-based chocolate chip cookie dough dip! ?
Deborah says
I tried these and they were delicious. I doubled the recipe due to the size of my pan and used 1/2 cup whole meal spelt flour and 1/2 cup almond meal and omitted the chocolate chips and added biona organic peanut butter. They tasted devine
Katrina says
These are really really fast and really really good! I substitute the oil for an overripe banana plus a tablespoon of veggie oil and I also take about half the amount of chocolate chips I plan to use and throw them into the food processor to get smashed up and really get the chocolate flavor in there! I love to have these around as a guilt free snack. Would recommend 100%
Beth T says
I made these last night! It is taking every ounce of self control I have to stay out of my refrigerator and wipe out the pan! Thank You so much!!!!!! I have missed Brownies so so so badly and this recipe is my new favorite 🙂 I don’t have to worry about getting sick eating a chocolate dessert anymore and I can bring this to a party too! No one would ever guess what they are and I can have one along with the crowd again! I think I need a brownie lol
Helen says
I added some coarsely chopped coconut chips along with chopped walnuts and they were awesome.
Elizabeth Ballard says
OMG these brownies are so good, my whole family loved them, Thank you so much for sharing this amazing recipe, it’s now my go to brownie recipe xx Liz from Australia
Diane says
I just made these today, and they came out great! I used 1/2 cup maple syrup for sweetener, unsweetened applesauce instead of oil, and a generous half cup of chocolate chips. It was plenty sweet enough. Most of the finished brownies disappeared quickly! Thank you for the recipe. 🙂
Kim says
These are quite possibly the best brownies I’ve ever eaten!
Maribel says
OMG these brownies are amazing my kids loved them
Carrie says
Katie! Thanks for sharing this recipe! I just tried it (with half of the amount) and it is AMAZING! I don’t have food processor so I used blender, and yes, the texture is not that similar to brownie brownie but I liked it. 🙂 For oil part, I use half coconut oil and half almond butter.
I am so glad I found this recipe and tried it because I’m a newly lactose intolerant person and I don’t have to stay away from bakeries now! 🙂
Jo Carter says
Just got my can of black beans to try these out. Hoping to fool the hubby into thinking he’s eating unhealthy brownies and then once he raves about them, I’ll let him know they’re healthy haha! 🙂
Briana says
This was the first time that I have ever tried to make black bean brownies. These are AMAZING and good for you! I think I prefer these over the homemade brownies that I used to make (especially because those were very unhealthy for you). The only thing is I may cut back on the agave ( I used 1/2 c total because I replaced the sugar), because they were very sweet. I will be making these from now on!
Briana says
Also, I forgot to menton, I used my Nutri Ninja blender to blend everything together and the consistency came out smooth like brownie batter.
Janie says
I used almond flour instead of oats and they are awesome! Only question is: on the nutritional information, is that for 1 of 9 or 12 brownies??
Lu says
Fabulous black bean brownies. My 23 year old son who was sure he wouldn’t like them, said “These are really good!”. I had let them cool a bit but the chocolate chips were still a bit melted. I used a cup. It makes a small pan about half the size of a regular recipe but they are rich and satisfying so unless I had a crowd I wouldn’t likely double it.
Lisa Callahan says
These are really good. I have made other black bean brownies recipes, and I would make this one again. The flavor is good as well as the texture. My only criticism is they were really flat. My baking powder was fresh. Not sure. I let chocolate chips melt on top when they came out of the oven. I spread them around like a frosting. Very delicious!
JJJ says
I have never had black bean brownies before but just made these on a whim. They ar fantastic. Better than many regular brownie recipes. Thanks Katie.
Sara says
These were awesome . I used bittersweet chocolate chips (a little too much) and agave. Will definitely make again. Less chocolate chips this time. ?
Emily says
I am so impressed. I have had awful black bean brownies and these are as far from it as possible. I can honestly say that these are the best homemade brownies to ever come from my kitchen (I can never beat the box). My 7 year old helped me make them and ate two brownies before I stopped her. Haha! Excellent recipe. I did use regular flour instead of oats simply because I didn’t have quick oats. They turned out perfectly.
Deanna says
Love love love!
Esther says
Made these for a dinner party with 6 non veggies. Everyone LOVED them. I served them with a hearty dollop of cashew cream, a few raspberries and a squirt of berry compote. Delish!
Notes for next time: I want to try adding less sugar, and adding more choc chips and some crushed pecans after mixing.
I did refrigerate them overnight, but I prefer them gooey and soft, so perhaps a splash of water into the mix, and don’t refrigerate next time. Anyway, VERY happy with the first result. Thank you!
Tiffany says
Yaaaasss!!!! Absolutely delicious! A total hit for my family and I! ?
Shanna says
I tried making these brownies last night, and my goodness are they delicious!! Thank you so much for this wonderful (and easy) recipe! I’m sure I’ll be making these amazing brownies again and again 🙂
Lori says
I followed this recipe to a T and 9 brownies came out to 212 calories according to My Fitness Pal. They were still way over your listed 115 calories even when I plugged in a 12 count serving. My neighbor came up with the same results. Very misleading- I should have bought a Duncan Hines fudgey-brownie mix- they clock in at 180 calories.
Lori says
This is the REAL calorie count as many others have noted. Katie, please update!
Nutrition Facts
Servings 9.0
Amount Per Serving
calories 212
% Daily Value *
Total Fat 11 g 16 %
Saturated Fat 3 g 15 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 148 mg 6 %
Potassium 0 mg 0 %
Total Carbohydrate 27 g 9 %
Dietary Fiber 4 g 17 %
Sugars 17 g
Protein 4 g 7 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 3 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Hannah says
Delicious!! I didn’t have quick oats, so I used rolled oats and pulsed them in the food processor first to break them up a bit. I used honey as my sweetener, and next time I’m going to cut down the 2 tbsp of sugar to one. I also added a spoonful of almond butter just for fun. 🙂
Overall awesome recipe, I will definitely be making it again!
Hallie Halperin says
I just made these and, excuse my language, but they were f*cking amazing! My family was a little skeptical to try them when they found out they were made with black beans, but you can’t even taste them! The entire pan was gone within 5 minutes. I think I might like these better then regular brownies! I’m excited to try the chickpea blondies next. Thank you so much xoxo
Maria says
Very nice recipe – but keep in mind that agave (90% fructose) is worse than sugar (50% sugar). It really is the worst sweetener out there.
Kavya says
I am a die hard black bean fan this recipe is sick ?????????????????????????☺️????????????????❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️????????????????????????????????????????????
Nick says
Hi, these are delicious! They are so good that I couldn’t believe they only had 5.5 g of fat per serving. Most of the fat in this recipe appears to come from the coconut oil and chocolate chips. When I did my own calculations though, using the coconut oil and chocolate chips I bought from the grocery store, I get a much higher fat content per serving. The recipe calls for 1/4 cup of coconut oil (56 g of fat) and at least 1/2 cup of chocolate chips (36 g of fat). So 92 g of fat using the minimum amount of chocolate chips (I used 50% cocoa dark chocolate chips) and not even including the fat content of the other ingredients in the recipe. The recipe says there are 9-12 servings. So if using 12 servings the fat content per serving is 7.7 g and if using 9 servings the fat content per serving is 10.2 g. Again, this is using the low end of chocolate chip quantity and not accounting for the fat content in the other ingredients. When I factor these in, I got a fat content per serving of 10.1 g which is almost double the 5.5 g of fat per serving listed on the website which increases the calories per serving from 115 to almost 200. Am I missing something here? Can anyone else attest to the accuracy of the nutrition info, particularly the fat content per serving? Thanks. Nick.
heidi says
I had a black bean brownie at a restaurant in Los Angeles. It was like eating a meal! Can’t wait to try these. Thanks Katie!
Audi Kennedy says
While I am not vegan, or really even a dedicated vegetarian, I look at those kind I’d recipes for my friends who are… But I am a confessed Chocoholic! That is why I decided to check out your Black Bean Brownies. I’m very glad I did–they look delicious!!
Thanks for a new place for me to smack my lips… <3
Jill Fenn says
I cannot stop making these. I’ve stayed true to the recipe, but then had a wild hair to substitute the coconut oil with almond butter (to increase protein). I did a blind taste test (side by side–I’d made two different pans of them) with my husband who declared the almond butter to be less sweet, but both are awesome! I do use Black Onyx Cocoa Powder (which is really chocolate-y) which helps with the authentic taste. Thank you for this recipe! I’ll never eat “regular” brownies again.
Erica says
I tried making them with rolled oats instead of quick oats and they still turned out delicious, so I don’t think that distinction really matters 🙂
Shraddha says
I followed and made this 4 times they were always delicious. Once I didnt use sugar and replace with maple and honey, the texture was more moist and surprisingly gorgeous my yogi friends love it. This receipe is delicious, pleasantly sweet but not too sweet, healthy and indulgening..so yummy
Rick Wilson says
Love your healthy recipes, but the he pop-up ad to sign up for your newsletter is beyond annoying. I signed up but still get continual pop-up message telling me to sign up. That needs to be fixed.
Sandra says
I just found your website & thought the black bean brownies were interesting, never heard of such a thing & gave it a whirl yesterday, I was astonished. I really enjoyed them, I cut out the sugar (I’m on the I Quit Sugar program) and only added a little choc chips and a portion of maple syrup, next time I’ll add in cacoa nibs & rice malt syrup to reduce the amount of sugar. Yay great easy recipe, I’ll share these with my family & friends. Thanks 😉
Nasira Rasheed says
They are in the oven and after 20 minutes I will be able to tell you how these brownies turned out
Jilly says
Just tried the Black Bean Brownies; so good! Thinner than I expected, but they firmed up right away and were delicious topped with peanut butter and sea salt.
Laurie says
For the black bean brownies what would I substitute oatmeal for? I am making for my niece who is gluten intolerant.
Don says
Okay. I’m not one to leave reviews, but I have to for this recipe.
I’m pregnant, and lately always trying to find ways to eat healthier versions of whatever junk food I’m craving. I found this recipe via Google because I heard once from an old friend that black bean brownies were a thing, and figured that now is the perfect time to try out a recipe for the crazy-sounding stuff.
I followed this recipe exactly, let the brownies cool, then gave one to my husband when he got home from work. I had him try to guess what the secret ingredient was, and he couldn’t! When I told him, he didn’t believe me. I’m pretty sure that pan of brownies was gone by the end of the next day. I made another batch recently, and we just polished that one off– and I bought more ingredients to make another pan when the mood strikes next. 🙂 I will say that my favorite way to eat these is thoroughly chilled and straight from the fridge. And the kind of black beans you use changes the flavor (organic, store-brand… whatever) but not to a point where they aren’t still delicious.
Do give these a try. You won’t regret it! So glad I found this recipe.
Cj Islamovic says
I was super skeptical that these would be good for a “healthy” brownie, but these are better to me than regular brownies! My husband was amazed when I told him the ingredients!
Aisha says
Hello Katie,
I absolutely love all your recipe and your lovely blog.
I’ve been wanting to try out this black bean brownies one but I’m a bit confused about black beans As live in Switzerland and we don’t have that many types of beans, and from what I’ve read black beans are native to the US. Could it work with other types of beans? The only type of black beans I’ve come across are very dark red (almost black) beans.
Aisha says
I found the black beans and it was an absolute success. My guests couldn’t stop eating them. I didn’t smooth them before putting them in the oven, so I made an icing to top it off (coconut oil, cocoa and icing sugar.) DECADENT. Thank you.
Kelly says
I make these all the time. Huge hit with my kids. I ice them with chocolate avocado icing. Amazing combintation
Elle Haytch says
I made these ans used regular oats instead of quick oats, because that’s what had on hand. These brownies are delicious, fudgy and you can’t even tell they are made with black beans. They are just as much calories as a traditional brownie but I love that instead of flour and white sugar, it is using nutrtionally dense black beans, coconut oil and maple syrup. Thank you for the recipe!
Maggie says
I’ve come back to this recipe again and again since I discovered it two years ago, it’s so wonderful! I always struggle to keep myself from eating the whole batch at once… They’re in the oven right now! 🙂
Lee Ann says
I made these last night, they are amazing! Loved the look on my husband’s face when I told him they had black beans in them 🙂 He plans to take some over to his parents today, so I’m going to have to make another batch tomorrow ;P Thank you for your amazing recipes, I’m loving your cookbook too! I hope you plan to put another one out soon 🙂
Melanie says
I used maple syrup and only did the 1/3 cup without adding any additional sugar (didn’t see that until after I made them) and I thought they turned out great. They were plenty sweet and I would totally make these over regular brownies. My all time favorite brownies are the almond butter flourless brownies but these are a very close 2nd without costing so much.
Laurie says
These are amazing! I have to confess that I’m really skeptical of most vegan baked good recipes. I haven’t had very much success with them because they never have the texture or taste of the non-vegan original. These brownies however, are so good that no one would know that they were made with black beans. They are rich, super chocolatey and fudgey. I made a few slight alterations but it’s still the same recipe. I didn’t have quick oats so I used 40 gr of oat flour. I added a pinch of espresso powder to up the chocolate flavor. I also used 1 tbsp regular cocoa and a tbsp of black cocoa. I will be making these on a regular basis. Thank you so much for a terrific brownie recipe that I can make for all of my family and friends, and that’s healthier too!
Ell says
I made these today. Because of dietary restrictions I cannot use chocolate chips. These aren’t bad. They taste like beans. I used almond extract instead of vanilla. I think they would be much better with the chips and with dorm coconut whipped cream.
Heather says
I made your black bean brownies today. Nicely done! I’ve tried several recipes and the oats are a stroke of genius. I did pour the batter into my brownie pan that makes 18 precut pieces and they worked great but what are the calories? You say 115 for 9 to 12 so that means mine are 60 to 76 but I need to know how many I can have. 🙂
Keldur Avcin says
Gourmet all the way!! Made with 1/2 cup 100% real maple syrup & coconut oil & Old Fashioned Oats-used food processor as recommended. Cooking time 20min. These taste like chocolate cheesecake!!!
Anna says
Hey Katie!
I’m not vegan and was very sceptical about this recipe as the last vegan one I tried tasted very much like a gigantic chewing gum!! So to be sure I halved this one but now I wish I would have doubled it!
Katie, these are amazing! You can’t taste the kidney beans (living in Austria I couldn’t find black ones) at all and I can reeeeeeally recommend them to non-vegans as well!
Thank you so much, this won’t be the last one of your recipes I try!:)
Nancy Yun says
I made these and LOVED them! People made comments about how these have as much calories as a regular pan of brownies. But they’re loaded with fiber, protein with a LOT less sugar. I’ve made these a few times and other people have enjoyed them too! I eat (healthy) desserts like this everyday and have lost 40 lbs this year! Thanks for posting this!
Liz says
Mine came out moist and amazing! Thanks for the great recipe.
April Nefe says
These were delicious! Thank you so much for the recipe! Next time I make them I’m going to half the coconut oil (mine were really soft) and add less chocolate chips (we added extra to the top), otherwise they were perfect!
Jo says
I tried these out of curiosity and oh my word they are really quite good! They do have a different texture then real brownies but my husband and I really like them and if they are a healthy way to eat dessert, even better!
Lena says
I was so worried that these would taste really odd, but the consistency is that of a brownie. Couldn’t really tell a difference! I even used a larger pan and the texture wasn’t dry at all. This recipe was amazing! However, it was a bit too sweet for me. I used the replacements 1/3 cup of organic raw honey and 2 tbsp raw cane sugar and it came out slightly to sweet. I did throw in chunks of 80% cacao dark chocolate so it evened out. I threw in a teaspoon of instant coffee granules and used semi-sweet chocolate chips, which made the brownie taste really rich. If you find that recipes/sweets are usually too sweet for your liking, definitely cut back the sweeteners!
If you’re having doubts about this recipe, don’t. Just do it, it’s great.
Angel says
These were amazing! We had to use bar of chocolate cut up rather than choc.chips because in the country we live in choc.chips are super pricey(import stuff just is). But it worked great. Best ones we’ve tried! Plan to make again for movie night with friends. Thank u so much!
Lindsey says
Had anyone tried omitting the maple syrup and sugar and added either applesauce or an banana. And I saw you could use any nut butter instead of oils, anyone tried it with an avocado? Thanks for the feed back.
Carlton says
I was going to make these the night before and bring them to the camp I work at the following day. How should I store these if they will not be eaten till early evening?
Holly says
I just made and devoured this recipe. It’s so good. Wayy better than your averaged box mix brownie. Thank you!
savitha says
Yummy
Heather says
oh my god! Who knew black beans could be turned into chocolatey goodness? Well, I guess you did… thanks for sharing. Great recipe!
Angela says
I made this last week and absolutely loved it! These brownies are so rich, flavorful, and dense!! My husband and I really enjoyed eating “healthy” brownies. I can’t wait to try more of your recipes. Everything I’ve tried thus far has been amazing!
Natalia says
I substituted Greek yogurt instead of the olive oil to make it healthier (I saved almost 475 calories doing so) and it worked great!
Cathy says
I made these tonite….I had to try them warm right away and they are delicious. I will still refrigerate them overnite to firm up a bit.I ‘m trying to find some healthier options of sweet things for my husband who is recovering from bypass surgery this year….Tomorrow is our anniversary so I’ll give him one of these black bean brownies tomorrow….Thanks for the great recipes online.
Diana Wolff says
Can I add nuts to this?
Linda says
This recipe came out delicious! I followed the recipe, but just added a little molasses instead of stevia. Next time I’ll try adding flax, more oats and less maple syrup. It came out a little too sweet for me. Can wait to try it after refrigeration too. Yum!!
Haeli says
Just made these tonight! I do not have a food processor but I did what another commenter suggested!
I used an immersion blender to start to puree the black beans, then added all the wet ingredients and blended — again with an immersion blender. Worked really well! I blended up the dry ingredients in my magic bullet then added the dry to the wet. The texture turned out perfect! These brownies are delicious!
Tonia says
My family loves and I do mean we really love these brownies!! They are so moist and yummy!! I don’t use any stevia in this recipe I just use the 1/2 c. maple syrup!! They are our go to recipe for a yummy treat!! Thanks so much!!
June says
Thank you for your chocolate recipes, Katie! I’ve just tried this and everyone in the family loved it! ? Mine turned out rather flattish though. How do you get yours to be so tall?
Tara Carey says
These are amazing. We are GF, dairy free and many other restrictions. Plus a child who’s so picky. Shes getting in protein and doesn’t know it. Thanks. Your recipes are always awesome.
Chelsea Redlin says
I have never left a review for a recipe before but felt compelled because I’m trying to cut back on my sugar intake and I was very skeptical that any non-sugar dessert could satisfy my sweet tooth. I needed to make a dessert for a family reunion and the whole pan was gone very quickly – no mention of them tasting any different than a “regular” brownie.
These brownies are delicious! They are fudge-like in consistency rather than cake-like. I used coconut oil in them but I think next time I would try Canola oil or something because I could really taste the coconut. I used dark chocolate chips which made them extra yummy. I will definitely be making them again. It helps that all of the ingredients are things I tend to keep on-hand 🙂
Rebecca says
I absolutely love this recipe! I made a few changes, adding zucchini and a fresh prune to the batter and it came out great! Hoping to trick my family into eating a healthy delicious dessert for once.
Kami K. says
Black beans are a nutritional powerhouse and bang for your buck. Giving this a shot and feeding it to my family. Will leave a review soon. Thank you for sharing your wealth of knowledge.
Crys says
I made these yesterday, and let me tell you, they’re wonderful! I think they taste best after some time in the refrigerator, but they’re just so delicious, that it’s hard to wait! They’re perfectly sweet and fudgy, and you’d never guess that the secret ingredient was black beans. I’m normally not too stingy with health, but it doesn’t hurt to have some extra protein! Keep up the good work, Katie!
Char says
Can u make these with KRISDA brand semi sweet chocolate chips? If so,how much chocolate chips would I need ? Since these chocolate Chips are sweetens with stevia and are sweeter than regulR chocolate chips.
Thanks!!
Jessica says
Very good. I had some while still warm, then one a few hours later. They are definitely better warm. I have made another black bean recipe that includes eggs for years, but this recipe is better, more fudgy. Thanks for sharing your healthy treats!
Jessica Dahlstrom says
I have tried other black bean brownies, but these are more fudgy and delicious! Thank you for this healthy treat!
Emmy says
Advice on using a blender vs. food processor: Whichever you use, the key is the combination of a strong motor & good-sized, sharp blades. I’ve had a great success making this brownie with a high-power blender (Ninja chopper, specifically: amzn.com/B00HL3TBDQ). Unless you are tripling/quadrupling the recipe, a high end blender like this will work very well (presumably better than an OK-quality food processor).
BTW, for those of you who hate overly sweet desserts like I do, note that the brownies came out perfect when I used only 2 tsp (instead of 2 tbsp) of sugar. If you prefer stevia over sugar, I can’t help you since I’m suspicious about the metabolic effect of it and thus never use it.
Jessie says
These are amazing! Massive hit with my housemates too! I had to use a blender, and whilst texture is a bit inconsistent (you did warn of this!) they were still lovely!
???
Hungry Heather says
Wow. I couldn’t believe how delicious these were!! No wonder this recipe has 83 pages of comments. I had nearly half a pan of these for dinner and felt good about it. ? They were even more delectable with whipped cream on top.
Karen says
These are good. They definitely improve overnight on the refrigerator I would not call them a brownie. More like a light fudge A greAt way for me to get my chocolate fix!
Tiina says
Wow. These are great! Nothing bean-y about them at all. You’re right – no one suspected they were healthy. One of my tasters called them “decadent”! This recipe is a keeper.
Only change I made was I baked them as 12 cupcakes since all my baking lately has been with my new silicone cupcake liners. Since they came out pretty thick, I cooked them for 27 minutes. And while good at room temperature, I actually prefer them cold out of the fridge.
Diane says
They came out great! My family lives them! Yeah, I was skeptical, but they came out awesome. Finally a healthy chocolate/sweet fix.
Lori says
These were really good. I was nervous with the first bight. No need. They were delish! Added dried cranberries to mine
Lori says
I was nervous to eat these. No need. They were DELISH!!! I added dried cranberries to mine
Terry says
None
Terry says
These are delicious. Should they be stored in fridge and how many days would they last? Can you freeze them?
A H says
Fridge is good, maybe 5-7 days? Not sure exactly how long, as I eat them before that, but they also freeze well.
Gigi says
I loved this recipe! I had my friends guess what the “secret ingredient” was after they tasted them, and they were shocked when I said it was black beans! I would love to make these in advance and pack them on the go- do these freeze well?
Julie Dove says
Yes
A H says
They freeze well.
Emma Fountain says
In the nutritional facts link you don’t list how many grams of sugar this recipe contains. That’s the important one right? Please can you share the info. Thanks!
diana goldman says
Yum! Found these because I was looking for something to do with the black beans I pressured cooked the night before.
I did make a few substitutions:
I used quinoa hot cereal flakes as I didn’t have the oats. I used almond butter instead of the oil. I increased the maple syrup to replace the sugar.
GREAT recipe! Thanks, Katie!
Laurie says
I have tried this recipe several times, and absolutely love it! My family and my extended family all love it too. It is my “go to” brownie recipe now. We are not on restricted diets… we just like the fact that it is a healthier version of something chocolatey 🙂
Katie Mullinax says
You should feel blessed because your Black Bean Brownie recipe was the first ever of its kind that I attempted and with delicious success, made!
The fruits of your labor have made my soul smile!
I do have one question, though and it’s regarding the serving size that the nutritional facts are based around. What is that serving size? I baked my brownie batter up in bite size servings (unfortunately, I do not know the gram weight of each). However, if you know the weight of your serving size, I could do a little deductive reasoning and figure it out on my end.
Again, heartfelt thanks for sharing this delicious recipe!
Gail yanek says
Made them, no recipe deviations, but definitely not like a brownie, in density or color or mouth feel. Both my family members did not guess they were made from beans though, just thought I messed up a brownie recipe. I let them believe that. I wonder if I add more oatmeal if they’ll mimic looking more brownie like. The color will never be right though.
Heidi says
We can’t do oats so we subbed Flax Seed which I do not recommend. The brownies did taste better after they cooled and were in the fridge from one day, but I think significant improvement can be made with another sub for oats, not a replacement with Flax Seeds, but definitely needs flour and probably some type of liquid.
rachel says
i just made these and am super impressed! so yummy. i used the increased maple syrup and peanut butter options. (i actually used cashew butter since that’s what i had.) these are so fudgy and delicious. you don’t taste beans at all; there’s just a smoky, deep flavor with the maple syrup and chocolate.
Natalie G says
Hi Katie! Let me just say…THANK YOU!!! I made these a few months ago and my son and I cleared the entire pan on a Friday night watching a movie. Typically, I’m fairly good at portion control but considering the alternatives (two cups of sugar brownies) to this decadent desert, we couldn’t resist. My 10 year old thought I had become Super Sugar Mom, he had no idea they were nutritional. Win!
My mom was diagnosed with Type 2 Diabetes about six weeks ago. I am so very proud of the way she has taken control and changed her eating habits. On diet alone, her blood sugar has been stabilized at a normal level. Let’s be honest, she deserves a reward for all of her hard work and you can’t expect anyone to live without dessert. It’s just not possible. I am making these brownies for her “reward” tomorrow. The fact that I can make her something that tastes this great with out sacrificing her health is truly a gift. Again, thank you!
Diana says
Just made this recipe! This was the first time I Ever made brownies from scratch and they taste amazing! Thanks for sharing your recipe!!!!
Marilyn says
The first black bean brownie I have tried. Won’t go to another recipe as this is so good! My husband likes them too.
Of course, I had to make one minor change – I used dark chocolate cocoa.
Thank you for this recipe.
Keturah says
I was surfing the net and stumbled upon your blog and after some digging I found these. As other have stated, these are AMAZING! I am not one to follow recipes, but I wanted to !make them “right,” so glad I did. Thanks for helping me eat healthier and sneaking in fiber for my picky kids!
Crystal says
Made these Today! I took the oil out and substituted applesauce and I used honey instead of maple syrup. They are wonderful!
Tiffany Whipple says
I just made these brownies tonight and they are amazing. Next time I need to blend the matter even more to ensure I don’t have whole or semi whole beans left over- I don’t mind them this time though. Over all I love these brownies !
Michaella says
These are amazing!! Taste better than traditional brownies and I love how healthful they are!
Beth Ann says
These were hands down fabulous! First time I’ve made and eaten black bean brownies. Won’t be the last!!
Question: should I refrigerate or cover and leave in countertop?
Abbie says
Absolutely delicious! If I didn’t tell people they would never know they are made with black beans!
Carli says
Hi! I am a bit late on trying these but I made them a few days ago and I have to say they are AMAZING! They taste just like chocolate fudge brownies! I am in the process of gaining weight so I had some of these with peanut butter and bananas and it was a divine snack. 🙂 I LOVE chocolate as well, it is my favorite food and I’ve been obsessed with dark chocolate lately. I especially love dates stuffed with peanut butter and dark chocolate chunks as a nighttime snack! Anyway, these are amazing along with all of your recipes! Thanks!
Alva says
O….M….G.
I always use the same vegan recipe when making brownies. Flour, oil, sugar, salt etc. Not very healthy, but still healthier than regular ones. I’ve only heard terrible things about black bean brownies, so I’ve never dared to try them. But THESE….. are amazing.
No joke, I like them better than regular ones! If you’re thinking about making these. Don’t hesitate! They’re SO good, SO easy and SO worth it. The next time a carnivore asks me where I get my protein from, I’ll proudly say “Brownies!!!”.
Alva says
Also… I didn’t have any liquid sweetener, so I used coconut sugar. Worked like a charm!
bob says
The brownies are great,but not to self any1 that is looking at a “optimum9400” they arn’t cutt out to wht they say they are.gteat rescipe guys
Christina says
I had to use quick cook steel cut oats. They were delicious and better than many “real” brownie recipes.
Rachael says
I made these last night. I wasn’t expecting much to be honest but I was pleasantly surprised. These are really good! I followed the recipe with one change (1/4 c honey and 1/4 c maple syrup). No aftertaste, soft but not spongy. I baked them for 16 minutes. Not quite the fudgy texture of a typical brownie but pretty close considering they are grain and egg free. Thanks Katie!
Samantha F. says
These are better than any traditional brownie I have ever made!!! Even my husband that usually scoffs at anything vegan that I make, went back for seconds, thirds, and fourths. Now to see if the karate family can tell a difference!!!
Resa says
Umm . . . wow!!!!! I was a skeptic, despite all the reviews. But I wanted to try it, as we have given up sugar/sweets etc. I just made these and had one. Wow!! They are amazing!! This is coming from a total chocolate lover!! Thanks for this great recipe!!
Tricia says
Just tried out the recipe and it turned out beautifully delicious! Question for you: the yield says 9-12 brownies, but how does that relate to the nutrition info posted? I appreciate your reply!
Sarah Wilkerson says
Exceptional!! Thank you for an amazing recipe; my kids absolutely loved them (even after I told them the secret ingredient!) and polished off the pan.
Rosalie Jeffrey-Hackett says
This black bean brownie was really really good. My 7 year old daughter ( who hates all kinds of beans) loved it. She could not tell that it had beans in it. Thanks
Lexi says
These brownies are the BEST! I always double the recipe and they last about a day and a half in our house! No joke. Even my eight year old choco-holic loves these. (And he hates just about anything “healthy” that we make around here.) This recipe is awesome. (FYI – our opinion about the sweetener is that maple syrup is the best taste but honey doesn’t taste bad either.) Thanks Katie!
deoboed says
I really have to protest the idea of putting out a food not commonly known to have beans in it, letting people try it, and then telling them what’s in it. Bean allergies are very rare but to the person who has that allergy they’re significant. Avocado is also a rare allergen too but I am seriously allergic to it. When people offer me a chocolate dessert and won’t tell me what the secret ingredient is I simply can’t eat it. Now that avocado is a popular item to make mousses and puddings out of I’m seriously afraid to let my guard down regarding home-made food. So please don’t make this “surprise” ingredient thing seem harmless.
Julie Dove says
If you are allergic to an ingredient, eating ANYthing without asking seems like not a very good idea – that is assuming, and I’d never want to make any assumptions or take unnecessary risks with my health. If I’m eating at a party or friend’s house, a quick mention of my allergy is all I need to do, and then I can rest assured I am able to eat the foods I want to try without fear. You never know, even something like a chocolate chip cookie might have been made with peanut oil, a recipe might have been stirred with the same fork as something you’re allergic to, etc. Whether it’s a hidden dessert or not, assuming you can eat something when you have an allergy is never a good idea, especially when it’s so easy to just ask!
Meggan says
I have made these many many times and they have turned out wonderfully.
S says
I’ve fooled my very picky family with these brownies. This recipe is the only way I will make my brownies now – luv it
Kirstin says
This recipe is FANTASTIC! Amazing. I also whirled the batter up in my high speed blender. (Vitamix) and the batter was litterally as smooth as regular old brownie batter. They are fantastic!
Becka says
These have become my absolute favorite brownie. Thank you for the recipe! I made them today for a group of girlfriends and they asked for the recipe. Mmmmm.
Stephanie says
these brownies are to die for, plain and simple… and they are guiltless! 🙂 I like to make them in little muffin cups, and they are the perfect size for my daughter to think she’s getting a really special treat with one, yet I totally wouldn’t mind giving her 5! 🙂
Beverly says
My favorite recipe so far is the black bean brownies..I make a batch nearly every week.
I don’t have black beans today so I am trying with chick peas…can’t wait to see how that works! Love all your recipes, but I am addicted to these brownies
Echo says
These are so freaking amazing you would never be able to tell they are not a “traditional”
Brownie my kids couldn’t even tell they absolutely loved it
Thank you for the recipe!!!!!
Carol says
Theses did not rise as much as the picture show so I don’t know what went wrong. I used the 8×8 pan. They were fudgey and good.
Bobbye Green says
A M A Z I N G…
B Seuren says
I made it and it took some getting used to the texture as a starting vegan, and I put in half the chocolate because its so fat, but somewhere along the way it got spicy. Do not ask me why….
Julie says
Made these tonight and my husband who is a “sweets” guy, loved them! He thought they were even better than traditional brownies. I didn’t have any chocolate chips, so I melted an organic unsweetened chocolate baking bar and added that in. I supplemented the batter with a little more oats and more Swerve, a sugar substitute (in addition to the honey). They were moist and chocolaty!
Katy says
I’ve made these twice in one week and I’m totally obsessed!! Fab recipe 🙂 x
Megan says
This recipe is awesome! It is picky husband and toddler approved!!!
Dianna Batt says
Delicious! I make a double batch every two days…
Stacy says
Absolutely yummy! Everyone I have fed one to has said the same thing “best brownies I have ever had”. Fudgey, gooey, delish! Love food quality desert! Think I will be getting your cookbook!
Jimmy J says
Amazing!!!
Jodi says
I am a brownie fanatic but am trying to minimize my flour and sugar intake. Even with the chocolate chips, which I put 1/2 cup then sprinkled a little more on top, it has half the sugar and calories of regular brownies. I will probably back off the chips cause overly chocolatey even for me. Great find!
Bekah says
I have now made this recipe several times. The first I followed your directions but did not use stevia or increase maple syrup–they tasted a little black bean-y. The next time I upped the maple syrup to 1/2 c and it was too maple syrup-y. I’ve found that there is some delicate balance for my palate. I’m trying to cut back on sweeteners to use only 1/4 c of maple syrup but used 1-1/2 really ripe bananas. It turned out perfect!! Still moist, rich and sweet with out any black bean, maple syrup or banana flavor.
Melissa says
These are amazing! No taste of beans whatsoever!!!!
Michelle says
Excellent recipe! I just made these for my kids who need more fiber in their diet. I took a few liberties based on ingredients at hand and it still came out tasty. Thank you for sharing this wonderful recipe.
Megan says
I made this today and OH MY HEART! We loved them! No one in my family could tell the difference! My 4-yr old wanted to eat the entire pan!
Mom says
I really love this recipe, and have served it many times. I made some modifications, which made the recipe even better. I scaled up all the ingredients by 30% more or less, so that I could use an entire 19-oz can of beans (I can ‘t find 15 oz cans around here) and have a thicker brownie to sink my teeth into, and I added 2 tbsp gound flax seeds, so they are a bit more cake-like. The final recipe for me is: 1-19 oz can beans, 3 tbsp cocoa powder, 2/3 cup quick oats, pinch salt, 1/2 c + 1 tbsp maple syrup, 1/3 cup oil, 2 tbsp ground flax seeds, 1 tbsp vanilla extract, 3/4 tsp baking powder, 2/3 cup chocolate chips.
Karen says
I made these and they definitely surprised me. They are definetely not as good as the ghiradelli but for something that is made of beans these are totally worth the try! I am going to make another batch soon. These did fall apart easily so should probably refrigerate them. If you give them to people to try first do not tell them they are made of beans and tell them after they take a bite see their recation!!!!
VintageMAMA says
These were good as you published…but I made them a second time and added 1TBSP cinnamon and 1 TBSP espresso powder (to a double batch) and they were mind-blowing. Try it Katie! 😉
Karen says
Couldn’t be more pleased with this recipe! Especially great for my daughter who can eat a tasty treat without it being so unhealthy! Love that it’s gluten free too.
Emilie says
These brownies are wonderful. I’m always trying to get my husband to eat desserts, but he won’t because of the calorie content. But then I made these, and he actually REQUESTS them, which has never happened before. I’ve also made them for friends, and they had no idea that black bean was the secret ingredient. Thanks for making such a tasty, healthier brownie!
Shantel Lopez says
I made this recipe for my granddaughter who is allergic to eggs. I had to let it sit over night to firm up enough to serve. If your looking for anew alternative rich fudgy dessert this is it. I thought it more closely resembled fudge. Everyone in the house said they would never guess the brownies contained black beans.
Sophie says
Just made these black bean brownies, didn’t quite have enough black beans so topped up with 1/2cup of kidney beans. Amazing recipe, such delish brownies-ate 2 pieces straight away!!
Rachael D Feeney says
I’m wondering what kind of chocolate chips you’ve used… I’d like to find the lowest-sugar option so I’m thinking of breaking up some 90% dark chocolate. Is this too dark, do I need to use semisweet or milk chocolate?
Natasha says
I made these using semisweet chocolate chips.
Natasha says
Today, I made these. They were WONDERFUL. I just loved how fudgy they were, it was so much better than those sugary Cosmic brownies in stores. Five stars. I will be making this again 😉
camelia says
i made these, and they are good. i was skeptical but really amazed. i also added cao cao nibs and dried berries. i will definitly be making these again and again and again. love the simplicity. i think they are better than “real” brownies in my opinion.
Lisa says
These are awesome! I made some yesterday & my family ate them so fast I had to make another batch today & double it! I cooked them in a 9×13 glass pan for 23 minutes. Then I put them in the fridge to set up. Since there isn’t anything “raw” in them (like eggs) I can feel good about licking the spatula after I spread them in the pan & undercooking them just a little makes them so fudgy! Thanks for this wonderful recipe! I feel like super mom, feeding my family healthy treats.. oh, BTW I used coconut oil, maple syrup & a sprinkle of stevia. I put it all in my vitamix until smooth, then added mini chocolate chips, stirred it up & sprinkled a little more chips on top once in the pan.
Nikki says
OMG, so good! I made this recipe with rolled oats as I did not have quick oats in my pantry. I am not usually a fan of brownies, either. I blended the ingredients (sans chips) in a blender and used 1/2 c. maple syrup (instead of the syrup/sugar combo). Brilliant recipe! In fact, I considered not making another batch (w/quick oats) because they taste *so* good, I am eating them all myself, :/…
I am definitely sharing this healthy brownie recipe with my sister (since I keep eating those in my batch) to make for my niece and nephew. Thank you, Katie!!
Lori says
I have made the black bean brownies several times never telling those trying them that they are a healthy version. Everyone raves and are shocked when they find out what ingredients are in them. I do substitute a tsp. of almond extract in place of the vanilla. So rich and yummy.
Kat says
I love these! So does my 5 year old. I use 1/2 cup sugar as the sweetener and regular cook and serve oats. I also add a pinch of coarse sea salt to the top. Amazing!
Kaylee says
Oo, sea salt is a good idea!
myrna solganick says
Im not sure I see the point of brownies that are still high in fat and in sugar; am I missing something?
Kaylee says
These are so good! I used applesauce instead of sugar, so they were even more fudgy. Win, win! Took them to a friend’s house and they enjoyed them, too. Thanks for sharing!
Jo Hiller says
These black bean brownies are fabulous. I’ve tried several recipes that have not been up to par. We do not use any oil in our cooking, so I substituted sunbutter. Perfect. I may try ground flax seed the next time. My husband was surprised at the ingredients. Will try them next on my grandchildren and extended family.
Rutila Sharma says
u r my angel KATIE… its my brother’s bday and he is a chocolate lover. I wanted to make something delicious for him and this is what i needed…. i can trust only u in this chocolate recipe thing …
pls give us more good recipes to try ….
Katerin says
What food processor do you use?
Julie Dove says
Try Cuisinart – the basic model 🙂
Nat (Scalerevolution) says
I made these with my daughter. So easy! We all love them – even my teenage sons loved them. I kept them in the fridge and they firmed up nicely. Thank you! ??
Ashley says
I made these last night and they are wayyyyy better than i expected!
I mean for a healthy flour less brownie…these are BOMB.com I was a little bit confused on the amount of beans though, you said 1 1/2 cups (1 15 oz can) but a 15 oz can has way more than 1.5 cups worth of beans….so I measured out 1 1/2 cups and used that. I also added a good table spoon of PB 🙂 For the next attempt I’m going to use Weldon Farms 0 calorie Maple Syrup to make them that much more Guilt free ! anyway, thank you for the delicious recipe! 😀
Ashley says
I made these today for the first time and I’m amazed how good they are!! They are fudgey and chocolatey and delicious. Thanks Katie for the healthy (yet wonderful) recipe! I will definitely be making these again.
Agnieszka says
When Rihanna was singing “I hate that I love you” she must have made a batch of these brownies and eaten half of it in one sitting.
But they’re just awesome! Lots of love from Poland 🙂
Stephanie says
Made these this morning, omitted the choco chips on top…..Amazing!!!! Gave a few (not too many) to some neighbors, they were shocked when told about the black beans. Will absolutely make these again. Thanks so much for the recipe.
Helen Hocking says
Hi Kate,
I’d never heard of Black Bean Brownies before ….brownies were something I avoided because of their traditional tasty evilness. I had a go at your recipe last night and had to wait until this morning to try them…warm chocolate brownie with a dollop of yoghurt for breakfast…winner!! These are fantastic – thanks for the recipe. xHelen (Australia)
Genevieve says
Quick questions about your black bean brownies. Do you think “refried” black beans would work? All that is in them is black beans, water, sea salt. I have several cans I don’t know what to with. Thanks!!
Fiona says
Well despite the fact I used regular oats and i accidently put the chocolate chips in the blender too they came out delicious. My other half liked them which is always good news. Next time I ‘ll gring the oats in the blender first but I’m sure I’ll be making these again soon. Yummy with dairy free ice cream. Thank you for the recipe Katie.
Fiona says
Double whoops! Just realised I missed out the oil….. Well I think ‘ll have another to celebrate even lower calorie brownies ?
Cecilie says
Oh yay!! I put less oil in them and still think they’re amazing, so glad to hear I can omit the oil completely 😀
Sandi says
LOVE this recipe! I make mini muffins for my toddler twins (15 min/makes 32 minus). I have tried dif quality of cocoa powder and it does make a difference. I use Health Works raw cocoa powder, which is so much richer and chocolatier than a store brand.
Ashley says
These are, by far, the BEST black bean brownies I have ever had! I’ve made them in the past where they actually taste like cardboard. I can’t believe how amazing these are! I actually prefer them over the real thing (I can never seem to perfect regular brownies, haha). Thank you for this delicious recipe. I’m on a weight loss journey and this has really helped those days where you can’t shake the cravings!
Kat says
Blew my mind as to how good the are, I would’ve never known they were made with beans if I didn’t make it myself. Great Recipe that won’t blow my calorie intake.
Michelle Serrano says
I just made these and they are great!! I didn’t tell my husband or kids they were healthy brownies, or made from black beans and they loved them. My daughter said they “tasted a little different.” Awesome recipe. Glad I can eat them guilt free.
Conza says
Are the quick oats rolled or steel cut?
Julie Dove says
Rolled.Look in the store for “quick oats”
Sol says
Absolutely love this recipe! I used honey instead of maple syrup, think i might reduce it down to 1/4 cup and see how that goes instead. I made them yesterday and they are gone today, so its safe to say my sugar addicted boyfriend liked them too!
Char says
Making these again today after a year hiatus. So delicious! I used liquid stevia this time in place of granulated sugar. Batter tastes great and my 4yo is having the time of his life cleaning out the food processor! ? Love these!!
Laura says
I experimented with this and you asked for experiment feedback, so here we go! I try to do paleo (not super strict) but I love finding a nice paleo treat that keeps me off the really bad stuff. The really bad, really good stuff! So, I used Enjoy Life Chocolate Chips. These really taste like the real deal. I subbed quick oats with almond flour and instead of the sugar just used a bit more maple syrup. HOLY COW! I usually like a cakey brownie more than a fudgey brownie and although that is still true, the flavor of these brownies is crazy good! I did have to do the refrigerator trick to get them to firm up, but if you are impatient like me, just eat some with a spoon. Seriously, I ate some with a spoon. I could have used less maple syrup and I would prefer that. They were very rich. I will definitely make these again. So, if you are a paleo person wondering if almond flour would work and if you should make these, the answer is yes. Right now.
Wendy Jones says
I have made these brownies 4 times since discovering this recipe about 5 weeks ago. Truly delicious. It IS important to mash the beans well. I mash them with a hand held potato masher before putting in the food processor. Absolutely divine. My better half loves them too! I made a mistake the first time and put most of the chips in the mix and ground them up. That works for me so I’ve been doing that when I make them and just saving a few for the top. Totally addicted!
Andrea says
You are my hero. These brownies are amazing. My five year old inhaled one and my husband ate half the pan while my back was turned. Thanks for the fabulous recipe!
D says
If you have drive-ins and soak them overnight with those were too or have you only ever tried canned beans?
Ruth says
I just made those brownies from dried beans. About 100grams will make the required 250grams. Just soak them overnight and cook them for 1.5 hours. 🙂
Ruth says
Thank you! My son is a problem feeder and eats extremely few types of food. He has never eaten any legumes – until today. He loves your brownies. The rest of the family does too, but I’ll be forever grateful that now my son has found something new and healthy he can eat.
Btw. I had to use dried beans as canned black beans were impossible to find in my hometown. They don’t seem to be very common in Germany.
In another recipe I found the information that about 100grams of dried beans will make about 250grams of soaked / cooked beans. I soaked them well overnight and cooked them for 1.5hours. It worked well.
Tristan says
WOW! These were delicious! I even had to use a blender, and they turned out spectacular. Much better after they’ve cooled and firmed for some time. 10/10 would recommend trying.
Amanda says
These are my go-to dessert when I need to make one! Have made these a few times and they are amazing!
Shelley says
This brownies are amazing! My family loves them!
Alex says
It’s not really a secret ingredient because you can definitely taste and smell the beans. I’m a little disappointed because I didn’t expect the beans to be so obvious after soaking and rinsing them so well. I will need to make some more of your ‘best vegan brownies’ to recover.
Cecilie says
Each bite (if the cake is divided into twelve pieces) contains 135 calories if you only put 100 grams of chocolate in it, 160 calories a piece if you add 150 grams of chocolate!:) I actually add less oil and honey and chocolate to make it healthier because I can’t help but eat this EVERY DAY now ;D its soooo good no matter what you do!
Debra Aronson says
5 start rating on your Black Bean brownies. I’ve had other ‘black bean’ brownies and you can taste the beans; not in yours! When I made them a second time, I added a chia seed egg (1 tbsp ground chia seed/3 tbsps water) and 1/2 teaspoon of espresso coffee powder, because I found the dough a little dry the first time and the coffee perks up the taster of the chocolate. Delicious! Thanks
Jennifer says
These are amazing!! I made them with much doubt and hesitation and have honestly never been more surprised by a recipe in my life. They are divine! I dont own a food processor because I have a multi function Vitamix so thats what I used and the texture was perfect…and the taste even better! I am telling my kids what they are made of so they wont eat them. LOL
pam zimmer says
The nutritional info for these brownies is way off My numbers are much higher than yours especially using real chocolate chips which are not specified in recipe. For 10 brownies I get 199 cal., 10.8 total fat.,25.3 carbs.,2.9 fiber.,2.6 protein per serving
Kaitlyn says
I do not like beans. At all. But this recipe is delicious! I didn’t have any oats and I used honey instead of maple syrup and they turned out absolutely fantastic! I will definitely be making this again
Maca says
How should i Cook the black beans before making the brownies? Just normal way? Like im going to eat a normal meal with them?
Healthypeg says
Nutritional value is incorrect assuming you make 12 and use the lowest amount you have given (ie. 1/2 cup of chocolate chips instead of 2/3). The nutrition value is as follow: Calories: 169, Carbs: 22.9g, Fat: 7.8g, Fibre 3.6g. On a side note it is a very tasty recipe.
Jodi says
I have three sons, 14, 10, & 4, who all devoured the brownies and then thought I was joking when I said these were made with Black beans and somewhat good for you. The 14 year old told me to just not tell him next time cause he had no idea and would rather assume they aren’t eating healthy!
ines says
just made these today, replaced vegetable oil with peanut better. Turned out amazing!!! Thanks for recipe:)
Elisa Korenne says
Score! I’ve been searching for this black bean brownie recipe since having the best brownie ever in Talkeetna, Alaska, and finding out black beans were the secret ingredient. So many other bean brownie recipes failed the test. This was the one! Thank you!
Gabriella says
These are excellent! I made them today for the first time and everyone loved them! Thanks for sharing!
Anna says
To be honest I’ve never left a comment on any blog EVER but this time I just had to! I was very sceptical to be honest because I’m a die hard chocalate lover and I never thought these brownies would pass with my chocolate lover family. Turns out these brownies have become my brothers favorite dessert and he gets super exited every time I make a batch (to this day he doesn’t know what they’re made of hahah –> he won’t even eat potatoes or anything that seems healthy) So THANK YOU KATIE this recipe is absolutely GENIUS!!! xo
Beth says
Oh my goodness girl, these are insane. Thank you so much for creating this recipe! My kids now think beans are magical ingredients for delicious treats, rather than disgusting little balls of hate.
Jae says
I discovered your recipe a few years ago, and since then, my husband only asks for these brownies! We love them!
Mari says
Wow! These brownies are *truly* amazing! This is the first recipe I’ve tried from your blog after quite a few weeks of perusing. My husband and I recently switched to a primarily gluten-, dairy- and sugar-free diet, and LOVE how we feel — healthy weight loss, more energy, overall sense of well-being! Your recipes are definitely going to be my “go-to” for healthy, decadent (feeling) treats. Thanks!
Kevin May says
What’s the nutritional values on these? I’m a gastric bypass patient and I keep a daily food log and the values would be very helpful. Thanks so much
Julie Dove says
Nutrition facts are linked in the post, under the recipe instructions 😉
Kelsey says
OMG these are amazing! Other recipes I’ve tried have a distinct bean-y taste, but you can’t even tell with these! Go make them now if you are craving some fudgy deliciousness!
Lisa says
OMG I just made these and they are absolutely divine! So easy and yet better than anything I’ve ever bought – thank you for this wonderful recipe ?
Katie Mullinax says
One question regarding the serving size that the nutritional facts are based around. What is that serving size in grams? If you know the weight of your serving size, I could do a little problem solving and figure it out on my end.
Your Black Bean Brownie recipe was the first ever of its kind that I attempted, and with delicious success, made!
Heartfelt thanks for sharing this delicious recipe! The fruits of your labor have made my soul smile!
Stephanie says
These are fantastic! We use red kidney beans instead. Tastes much better with coconut oil than canola oil… but will add up in cost quickly.
Has anyone tried this with whole wheat quick oats?
Angi A says
OH MY GAWW! How decadent. How amazing! These were so moist and the perfect amount of sweetness, chocolatey-ness… Seriously. When I told my 6 year old they were black bean brownies, he looks at me after a couple of bites and say, “Mom, I think you gave me an actual brownie because I can’t taste the black beans.” I call that #WINNING!
Linda says
These are delicious. I added walnuts also. You do have to put them in the refrigerator to harden up however.
Carla says
I must say, Katie, this recipe is a winner! =D I made this recipe the other night though it did appear under-cooked when I took it out of the oven. I decided to bake it a little longer and it seemed a little better but I still put it in the fridge to firm up the middle more. Anyway, my mom and husband have both tried it and not realized anything too different about it. My mom thought the texture was a little different but she also knows brownies can be made for various textures. haha No one even suspected the secret ingredient! 😉 Maybe I will tell them later. The only changes I made were that I used quinoa flakes in place of the quick oats, I used more maple syrup because I did not have stevia on hand, I used grapeseed oil, and I stirred 1/2 cup chocolate chips in then sprinkled the extra 1/4 cup or so on top! I’m very happy with this recipe! Thank you, Katie!!! =)
Maria says
Just made these, they’re intensely chocolatey and VERY gooey (but in a good way!) though kinda hard to cut and transfer neatly…hoping they’ll firm up in the fridge overnight as recommended. I’m a keen baker but today’s my first time experimenting with vegan baking, and these turned out much better than my chickpea water meringue experiment earlier!
Gladys says
I substituted the quick oats with almond flour (1/2 cup + 1/8 cup) because I realised I was out of oats…and they turned out YUM-MY! YAAAAAAAAAAAAAYYYYYYYYYYY!!! Guiltless brownies? YES PLEASE! Thanks for this recipe!!!
Nicole says
These are the best black bean brownies I’ve eaten. My kids (6yo, 3yo, and 2yo) also approve. The 6yo even sneaked an extra piece when I wasn’t in the kitchen.
Debi Byrne says
These brownies were just wonderful Katie! I’ve made two batches already this week and everyone who eats them is delighted.
My husband, a real chocolate lover, gobbled his first two (large) portions before he even knew that they were bean-based. Tomorrow, I will try making the modification of this recipe, the protein bars.
You are doing a great job in providing great healthy recipes that actually taste delicious. I know that there must be a huge amount of effort to develop each dish and finally publish it with the mouthwatering photos. Thank you for all of your work.
tiffany moase says
loved these !!!! i used dark chocolate chunk pieces, yummy!!!! they turned out perfect.
Wendy Wainwright says
I have been following your receipes for a while but hadn’t got around to making anything. But after reading ‘How Not To Die’ and that he recommends black bean brownies as a green light food I had to give them a go. Oh my, they are so rich, so tasty. I will have to make another batch to try them out on my work colleagues though as my husband and I have eaten the first batch! And thank you for putting grams in your receipes for those of us in the UK who can’t get our heads around cups.
Kathrin says
I have made these brownies so many times. They are absolutely fabulous! My husband absolutely HATES any kind of beans but loves this recipe. I leave out the stevia/sugar and reduce the maple syrup, so they’re a healthy snack for my 1.5 year old, picky eater. Thanks so much for this wonderful recipe!
Ingrid says
Wow, delicious. My son made a real face when he saw the can of beans. I told him to wait and let his tongue be the judge. Well, we both loved it, and he kept begging for more. Thanks!
Samantha says
Just made these. Absolutely delicious. I used honey, coconut oil and coconut sugar.
Cathleen says
I made these and subbed in carob powder and carob chips in place of the cocoa and chocolate. I also omitted the stevia and just used all honey. The end product was quite good. Much much better than the other 3 recipes I tried, so this will definitely be our go to! I am wondering if anyone has tried adding some eggs, or even just whites, to help them fluff a little? They were very flat, which does not effect the taste, but I don’t feel like a little fluffing would hurt. Of course they would not be vegan at this point.
Jen says
These are amazing! I was slightly nervous about trying them, since the last black bean brownies I tried tasted like actual cardboard. But they are delicious and I love that I can eat 1 (or 2) without feeling guilty. Thanks for the recipe!
Toni says
OMG! These brownies are soooo delicious. I can’t wait to make my next batch. Tested them out on a family member and I did not tell them the ingredients and they thought they were eating a brownie. I told them later and they were shocked. Thanks for the recipe.
Jess says
Where is the recipe?! I’ve been dying to try this but can’t find it on the page…
Teresa says
Oh my gosh!! I can’t believe how good it tastes. I was skeptical until I put a slice in my mouth.
It’s moist, and it’s delicious! It’s a bit too sweet for my liking though.
I’m a kindergarten teacher, and this is something I could make with the kids.
Can you please explain why this is a healthier alternative (or is it?) to the usual chocolate brownie?
Stewart says
I have been trying to eat better, so when I stumbled upon your recipe I was interested in trying it. Since my discovery, I have made these every week for the past month and have tweaked and experimented with the ingredients each time. I’ve substituted honey as the sweetener (and I liked that), I didn’t like molasses as the sweetener (too strong of a taste). I am now trying xylitol as the sweetener, so I hope it tastes good. I have also used butter as the fat, and that has turned out well. I can’t believe how moist the brownies are! The chips I have been using are called “Gerbs” and they are an allergy free chip with just a few ingredients.
Thank you for posting such a wonderful alternative!
Roz says
These are soo good. My dad requested I make a whole batch for him and he didn’t know they were black bean brownies.
xhematz says
just tried this recipe and it was perfection. so easy to make and taste and texture were like a regular brownie. will be making again for sure!
Agata says
These were absolute perfection. I did a talk about veganism at a local school and brought these for the kids to sample. They went gaga over them, and not a single child guessed the secret ingredient. Delish!!
Patricia says
Just made those brownies and they’re absolutely delicious! Used cooked black beans… Thank you so much for sharing this recipe! 🙂
Desiree says
Great recipe, first time making/eating black bean brownies! I made some modifications since we’re doing no oil and keeping sugars to a minimum. 1:1 sub unsweetened applesauce for oil plus another 1/3c to sub some sugar, 1/3 c Lucuma powder and only 1tbs agave. 2tbs Cocoa and 1tbs cacao. Parchment lined pan instead of oiled. These brownies came out beautifully, so moist and delicious you wouldn’t even know they were actually good for you! (Minus the chocolate chips of course) Thank you so much for these recipes!!
emily says
hi how do you store these, fridge or airtight on counter? and how long is the shelf life? thanks
Julie Dove says
Overnight is fine unfridged. Otherwise refrigerate 3-4 days.
Jean says
Wow, these are amazing. I made a pan yesterday for my grandson who has food allergies (I used the chocolate chips from Target — Enjoy Life–which are dairy free. Everyone loved them. I came home today and made another pan for my husband and me. They taste great and you know you are eating something healthy. Thanks for sharing this wonderful recipe.
Tracy Keys says
The brownies turned out great. I used only real maple syrup; not stevia. I also did not use canned black beans. I had prepared my dry beans ahead of time by using the crockpot and not spices just for this reason. I also made a raspberry coulis with real maple syrup and poured a little bit over the browner and YUMMY.
Kristin Dean says
I made these this weekend and think they are delicious. My husband isn’t a fan of the coconut oil (I can’t get enough coconut oil, but will try next time using vegetable oil)… I doubled the recipe and used a larger dish, but they turned out more like fudge than brownies. I blended the ingredients in my vitamix, did I blend the ingredients too well? Wondering if I should add more oats next time? Any tips? I’m bringing brownies to a family gathering next weekend and would love to fool everyone with this recipe.
Kristin Dean says
Also, maybe I didn’t cook them long enough.
Julie Dove says
She recommended a food processor for best results, so maybe that’s it? Also some recipes can’t be directly doubled without changing some of the ingredients and/or baking time.
Liz says
Absolutely LOVE these. I made the recipe and then stuck it in the fridge overnight and the next day it tasted like fudge. They are the perfect chocolate treat. I am going to try freezing small pieces for in the future I have them handy whenever I need! They are moist, super chocolatey and delicious! You would never know black beans are in them.
Sophia says
Aah! Mah! Gawd! So very yum yum! Like a delicious, gooey, chocolate delivery system. No substitutions, made as directed with coconut oil and honey. To be honest, the batter never got “completely smooth”, (processed for about five minutes in a Cuisinart but still had flecks of bean skin and oat), but no matter. Can I just eat these all day and call them oats and beans? Well I’m gonna! Thanks Katie!
Kristin says
Absolutely delicious! Love it! Thank you!
Destiney says
I just made these, but they’re still mushy. I know you say to put them in the fridge over night to thicken. I’m just wondering if you know what causes them to sometimes be mushy and other times not?
I was so disappointed that I had to put them in the fridge and not eat them while they were hot straight out of the pan. 🙁 I can tell you, they’re going to be delicious – the mixing spoon was really good! Can’t wait to try them!
Ronii says
can i try red beans instead?
or sweet potato??
Sakina says
Amazing!!! I have tried these out on my family and work mates and no body can believe they have black bean in them!!
Kayla says
I literally just made these and I must say I have fully converted to these over regular brownies because they’re good a good for me. YUM!!!
Thank you for the recipe!
Dom says
I was skeptical because I’ve tried other black bean brownie recipes and disliked them but I made these last night. They came out awesome. They taste even better the next day sitting in the fridge.
Laura says
Katie, finally someone that understands a sweet tooth and makes it a waaaaay less guilty pleasure. Love what you do and the fact that not recipe hasn’t been absolutely delectable and taste naughty…miraculous! my question is what is your fave brownie recipe? black bean? sweet potato?
Also what is your absolute fave dessert recipe that you always come back to?
TIA
Laura
Judy M. says
Very, very good. I added a couple teaspoons of caramel almond butter also. Delicious…..
Wendi says
I made these for Thanksgiving (my son requested brownies and we are GF) and they were a hit! Very fudgey and extra delish with a scoop of ice cream. Such a a great recipe for people with food allergies. Thanks Katie!
Genevieve says
Just in case anyone was wondering if refried black beans would work, I am happy to report that yes they do!! I used a brand that was only black beans and water, no salt, oil or other flavoring. I have so many cans of them so I wanted to give it a try. I used the same measurements of all the other ingredients. It actually makes more brownie batter and is a slightly different texture. So I put them in a 7×11 pan for 25 minutes. Everything else was the same.
Laurie says
Just made these last night and had a couple bites of 1 before breakfast to see if I should share with someone at the gym. DELICIOUS!!! I’ve been trying to cut down on my sugar intake and this will do it! Protein from the beans and happiness from the chocolate. I tried another recipe and it was good too, but had refined sugar in it. Thank you!
Chasity Saunders says
Delicious I love these!!!! I can’t wait for family to try then I’ll tell them what’s in them haha!! Perfect treat when you need something sweet to eat!
Katrina says
Cannot explain how much I LOVE these brownies!!! Possibly my favourite recipe of yours so far Katie 😀 I’m not ashamed to say I’ve made them at least 4 times other the last couple of weeks for various friends/family, who have all asked for the recipe. They are SO quick and easy, my new go to!!
Margaret says
I had a happy accident with these brownies. I made a double batch in a 9″ by 11″ pan. Afraid to burn the brownies, I ended up with slightly undercooked brownies. They kept their shape as long as they remained refrigerated. I ended up freezing most of them as I did not want to eat then all at once. Today, I found a last solid chunk of frozen brownies. I thought I would heat them up for 30 seconds in a 1000-watt microwave and that was when I ended up with a lava-cake-style brownie. I had to eat the brownie with a fork. I thought I had died and gone to heaven as I have not being able to have a traditional lava cake ever since I discovered I was lactose- intolerant. Thank you, Katie, for a multi-tasking recipe!
Layna says
I tried these and they were DELICIOUS! I was a little nervous because I’ve never made black bean brownies before but I was pleasantly surprised. The only thing was that I found this didnt make much batter, and unlike your brownies in the pictures, mine were paper thin since there wasn’t enough to properly fill the pan so that was a little disappointing. Maybe I should double the recipe??
Thanks so much for sharing this recipe !
Wendy says
I love these brownies just the way they are! however I have a coworker who wants to know if she could sub applesauce for the oil. Has anyone tried it that way? (too many comments to hunt through!). Thanks for any info about the results!
Lindsey says
I made these yesterday and at first I was worried because they came out of the oven very goopy and runny. I put them in the fridge overnight as directed and when I cut into them this morning they were PERFECT! Everybody loved them and didn’t suspect a thing. When I finally told them that they were made with beans they were in shock. I will definantly make these brownies again, they are super yummy and have a perfect texture! I recommend serving with fresh fruit.
katy says
These brownies are, no lie, possibly the best brownies I have ever made. I only used 1/3 cup raw agave, no extra sweetener, and added 2 tsps plain Greek yogurt and 1 tsp ground flax, and they turned out amazing. I had been so curious in trying black bean brownies and have been pleasantly surprised. These brownies are not crunchy at all, for those who like a crispy outer brownie. They are thick and fudgy, which I like. Go team chocolate!
Stephanie Kynes says
I tried this for the first time and they are delicious. The only substitution I had to use was almond extract instead of vanilla. Nonetheless they are good. I had my brother try them and he liked them, then I revealed what was inside. Can’t wait to explore more guilt free healthy treats. Thank you Katie.
Doug says
Great Recipe, Katie!
Make sure you use salt-free canned black beans, if possible.
To reduce the fat calories, I substitute smooth homemade or store bought applesauce for the oil.
Just as moist as using oil.
Ramonperezl says
As i had more cocoa powder, i thought of trying a dish with it, when i googled it i found your recipe. I tried this with my blender as i did not have the food processor for blending. Black bean brownies was a delight to watch and taste, this came out very well. Thanks for the recipe Katie, Expecting more delicious recipes from you.
Misty says
Can you replace the maple syrup with coconut palm sugar?
garry says
this is a super duper freaking awesome treat
we used dried beans that were soaked overnight then boiled till soft
will be making these often now that we have discovered this piece of deliciousness
thank you so much
Jen says
These came out like liquid. Thumbs down.
Dina says
Hi Katie,
Is it possible to grind the oat in a coffee grinder to yield a fine powder of oat? I don’t have a food processor and I really want to try your brownies. I’m going to use a hand blender to puree the beans but the oat is the one keeping me wondering.
Nyna says
Such super sweet and flavourful brownies! I used a little more cocoa and a little less sweeteners, the taste and structure were amazing (a tad crumbly maybe, but I did eat them fresh out of the oven…). I tried your trick of not letting people know they were bean-brownies, and had such a hilarious time with bith the guessing and the gobsmakced faces when I told them. Thanks for this delish recipe, I’m sure I’ll be baking it many times 🙂
sim says
I have made these countless times and love them! I posted a picture on Instagram. Checkout biogeekfoodfreak
Amena says
Hello, What kind of cocoa powder do you use? Are you talking about Nestle brand? Thank you.
Mark says
I just use any USDA Organic variety, I used just yesterday 365 brand from Whole Foods. I’m sure any kind will work. IMO. 🙂
brittany says
I made these but used olive oil instead of coconut oil and instead of stevia i added a scoop of vanilla protein powder. The batter was pretty thick and a bit temperamental but it was sooo worth it. These were delicious! I made them for a dinner party and they were gone in about 5 seconds! Everyone loved them! I also used white chocolate chunks instead of chocolate chips.. delish 🙂
Kati says
Has anyone tried dark chocolate chips with this recipe? Also, any thoughts on using banana or avocado and stevia instead of agave/honey?
Ashley says
I just made them yesterday with dark chips and it turned out amazingly, but then again I’m a fan of dark chocolate to begin with!
Mark says
I just used Guittard Extra Dark Chocolate Baking Chips {63% Cocoa} And they were delicious, but I always use this kind and so I am used to them. Cannot help with the rest of your queries. Cheers!
Ashley says
I’ve always been a huge fan of this recipe, ever since making it for the first time a couple of years ago. Every time I put the black beans in the blender, I cringe…but I know the end result is just so amazing! So good that I wrote about it on my own blog, crediting and linking back to you. It can be found here:
http://www.unveiled-tales.com/post/sweet-and-fudgy-black-bean-brownies/
Thanks for my go-to brownie recipe! Between my husband and I, there is only 1 brownie left from yesterday’s batch!
Julie says
These are SO DELICIOUS!!!!!!!!!! I’ve made other black bean brownies and they were kind of gross. I really can’t believe how good they are! Thank you!
Mark says
Katie, you really need to put up some kind of WARNING alert on this recipe. I could not stop eating them! BTW, a Blendtech with Twister Jar works great for blending this recipe.
Georgia says
These are amazing! I’ve been wanting to make black bean brownies for years and finally did so today. We did 2/3 cup chocolate chips since I have younger kids. They are soooooo delicious! Thank you, Katie!
Deeds says
I substituted no sugar added apple sauce instead of coconut oil–brownies moist and delish!! Is it wrong that I ate an entire row all by myself??
Marian Wright says
no it is not wrong
Melody says
I made these with vegan erythritol/stevia sweetened dark chocolate chips. I also put a few drops of stevia into the mixture, along with maple syrup. I don’t think that was a winning combination. Definitely tasted like a strange vegan baked good.
Lisa L. says
Eating one now! I used Ghirardelli majestic cacao powder, sugar free Hershey’s semi-sweet chocolate chips, replaced the honey with 1/3c xylitol made into a syrup with 4tsp water, used 2tbs truvia, and switched out the oil for 1/2c banana (about 40g) and I have to say that these were some great brownies! They had a little bit of a banana taste to it that went away after it cooled. I have never had black bean brownies before, so I’m glad I picked this recipe to try. I don’t think I would have liked them any other way. Thanks!
Holli says
This recipe was easy to make and super yummy! My 22 year old nephew loved them and was shocked when he learned they were healthy. Absolutely a do-over!
Jenni says
OMG! The’s brownies were so good! I had to refrigerate them after cooling- they weren’t set up enough. I just tried one and I would love to eat the whole pan, but I want to try these out w/ the kiddos when they get home from school. I will definetely be trying the blondies but keep these recipe!
Thanks again!
Mamacita says
My 4 year old and I made these together and they were excellent! It scratches my chocolate itch without undoing my efforts to make good food choices. :o)
Thanks for the recipe, Katy!!
Ammarie says
I made these using coconut oil. Horrible. Overpowering coconut flavour and hard texture. Made them again using olive oil and rolled oats. They were to die for.
Thank you.
Elizabeth Butts says
Oh. My. Lord. Seriously… eating this was pretty damn close to a religious experience. To know they were healthy was like an extra, awesome, amazing gift from the Heavens. Like Manna or something. I have also put them in small muffin tins, and then froze, and brought to work. I highly recommend 15 seconds in the microwave before eating… you will find Nirvana! Could I get any more religious phrases in this review? Probably not… you might find religion again once you’ve had these. (and do NOT skip the chocolate bits…)
Sally says
My whole family loved these brownies! I subbed the
Oatmeal with an equal amt of GF flour, as oats is one of our allergies as well; also, I accidentally dumped the choc chips in before I blended the whole thing, and tried picking them out but finally got lazy and blended maybe 2/3 of them up in the whole thing anyway. Then I just sprinkled extra on too. Two thumbs way up! Thank you for sharing!!
Ryan says
I was nervous since these were the first black bean brownies I’ve ever made. I’m glad you said to wait 10 minutes before cutting it. I waited until the next day as well to have them, and they were soft yet still held together. They were perfectly sweet and so allergy friendly!
Marian Wright says
A friend made the first few batches for me and they were AMAZING. Then I tried my hand – twice so far – and they aren’t nearly as good. Mine are more like bricks – denser, less chocolatey, more dry, less flavorful in general – whereas hers where lighter, thicker, more fudgy and more moist. Is it possible I am food processing too long? I let it go for 5 minutes or more, to the point where the batter was quite warm from the friction. Any advise out there? Its KILLING me that I cannot recreate my friend’s success!
Kelly O'Brien says
Katie,
Thank you so much for a grreat recipe!
I recentl saw an article recommending substituting black beans in baked goods, then came upon your recipe.
I added a teaspoon of chia seeds and a tablespoon of perked coffee for a mocha taste. They were yummy!
i CAN’T WAIT to try your other recipes.
Thanks again,
Kelly
Kristina says
I enjoy this blog, but unfortunately not these brownies. I followed the recipe and really didn’t care for the texture. It reminds me more of a fudge than a brownie, and I didn’t find it pleasant, even with the extra chocolate chips added. Thanks for the recipe though, Katie!
Sandra says
These are sooooo good. Like, way better than I expected good. I didn’t have quick oats, so I just used the same amount of regular oats and put them in my food processor FIRST to chop them up a little bit. I also used honey + 2 tbsp sugar, and they were super sweet, I think next time I’ll just go with the 1/3 c honey. I found that they were a little too thick, so I poured in about 1/5 c water also. Definitely don’t try to cut them while they’re hot though, sticking them in the fridge for a bit to firm up is the way to go!
Mary says
STUPID GOOD!! AMAZING!!! HALLELUJAH!!
I’m not exaggerating…these are awesome. Just follow the directions and you’ll have awesome, deliciously, chocolatey goodness!
Gizzie Gulch says
I made these to prove there is NO way they taste good. I was sooooo wrong. I was one of the unfortunate souls that had to use a blender. A bit of work. Completely worth it. Bravo. These are heaven.
Joe momma says
You know how to be a real hero to your kids? Let them have a brownie before school as a treat for having no problems getting ready for school. I’m a vet and a professional firefighter and I was more of a hero in my kids eyes after I gave them these brownies before school.
Ps. Don’t tell mom
Pagnia says
HAHAHA! Love it!
Monica V says
These brownies are delicious, I used Hersheys special Dark Chocolate and they were so rich and decadent! My new go to brownie recipe!
Emilia says
This is the first time I ever made black bean brownies, I was hesitant to do them, since I don’t like the taste of black beans, I thought these were going to be a major flop, however they turned out to be incredibly delicious. The texture was great, the flavor is really good. I added an egg to the recipe, used sugar and a bit of stevia and it turned out to fantastic.
Everyone at home like them. These could definitely pass as regular brownies, if the beans are processed properly.
laurie santavicca says
I am grain free and so substituted an equal amount of ground flaxseed for the oats. Also, I realized after opening the can of black beans that they were kidney beans! So I used them anyway. These are delicious. The texture is a bit like thick refried beans, but the flavor is all brownie. The one I just ate was still a little warm and kind of folded through my fingers as I ate it. Hopefully they get a little more firm as they cool. I just couldn’t wait, they smelled so good! Now on to a kid birthday party for the real test!
Vivian says
I made these and they are wonderful. Here is what I did that is slightly different from the original recipe. First, I used rolled oats. I did run the food processor a lot as instructed so I can’t imagine it made a difference. I also used unsweetened apple sauce in place of the oil because I had some to use up. I used whole grain spelt flour. I tasted the batter and I could notice the black beans more than I wanted so I added an extra 1/2 tablespoon of unsweetened cocoa powder. I also used the full amount Guittard 55% semi-sweet chocolate chips, 2/3 cup. I baked them 17 minutes in a convection oven. They are nice and fudgy plus there is no after taste of beans. I will say they are a little sweeter than I would like – maybe because of the apple sauce. I will try them again and not add the extra 2 tablespoons of sugar (I used sucanat.) I am guessing my husband is going to request adding some nuts, too.
Caroline says
Vivian, how much applesauce did you use in place of the oil? -Thanks!
Lyndsay says
I never leave reviews for recipes however I wanted these are AMAZING!! I practically ate the whole batch to myself. I am definitely keeping for future baking
Pagnia says
After I made these for my partner, made him guess what was in it, and then surprised him with the main ingredient (black beans), he glanced at his half-eaten brownie and asked: “Where are they?”
We enjoy desserts of all kind, and were very, very satisfied with these brownies. So delicious. I plan to make more AND try other versions of Katie’s brownies! YUUUUMMMM!
Pagnia says
NOTE: I did not have a food processor, and used a fork + hands to mash up the black beans. I’m sure it would taste even better as noted in the recipe had I used one. However, for anyone who is without a food processor, the final product is still delish!
Candice says
I’ve made black bean brownies before by replacing the wet ingredients of a box mix with a blended can of black beans. I liked them but am trying to move away from processed foods and wanted a from scratch recipe. This one was great! I had to process my old fashioned oats because I didn’t have quick oats and I used 1/4 c of honey instead of 1/3 c because again it’s what I had. I’m new on WW and for 16 servings it’s 7SP. I don’t know how WW points plus worked but I was no where near 3 points for 12…
Candice says
***I divided the pan in to 16 brownies at 7SP (WW) per serving. Reading back over that, I realized I worded it horribly.
Julie Dove says
There was an old version of WW that was calculated differently than the new points system. Guessing that is the difference? (I’m not on WW so I don’t know the system, only know that it was changed last year.)
easton says
worst thing i have ever had
Octography says
Could you elaborate as so why?
Octography says
This recipe is definitely amazing. First try, with a few slight changes (I only had kidney beans, doubled the recipe, and added an extra Tbsp each of cocoa and sugar because of doubling), this turned out incredible.
Jennifer says
OMG these were absolutely amazing! Followed the recipe using maple syrup, vegetable oil, 2 tbsp granulated sugar, and Ghirardelli 60% Cacao chocolate disks. My boyfriend even loved them! You wouldn’t even know these were made with black beans; although let’s be honest, these don’t have the same texture and consistency as those full-fat 600 calorie brownies but you won’t need those anymore after you try these and your muffin top will thank you! These didn’t last more than a couple of days in my house. Fudge-y, soft, and addictive!
Delnora says
Hi, I made these brownies and thought the flavor was good. If I had to do it over again, I would food process the oats first, before everything else to turn them into an oat flour. The texture of the oats in the brownies made them seem a little more wholesome and less indulgent, lol. Keep up the good work, Katie!
Samantha says
These brownies are delicious, however I wish they would come out a little firmer.. I mean I can eat these no problem regardless but I”m trying to trick my significant other into eating them too so they have to come out as brownie-y as possible :p any tips??
Julie Dove says
Refrigerate overnight and they firm up amazingly!
Ali D says
YEs! Yum! I love these. My second batch is in the oven. I substituted flax meal for the oats and they turned out perfecttt! I’ve been doing a black bean brownie sundae with coconut milk ice cream and am SO HAPPY with every bite. Thank you! … my man still isn’t a fan because he likes cakey brownies so, more for me ?
Crystal says
Wow. Just made these and they were fantastic! I used oat flour instead of quick oats (which made the batter extremely smooth). The brownies are a tad thin, but they more than compensate in richness and chocolatey goodness. You can’t detect the ‘bean’ taste at all. So simple to make, I’ll definitely do this again and try it out on my friends to see if they can guess the secret ingredient!
Jessica says
I am vegan and I have been trying to cook for my fiancé with zero success in desserts. I just made these brownies and they were so good I almost cried. First time I was able to make dessert for him that tasted good and was completely vegan! I will add these to my use all the time recipes!
Anabela says
Katie Your black bean brownie recipe is AWESOME! OMG!! YUMMY . Thank you for an amazing recipe
Julie says
These brownies are just… I’m speechless. I’ve been making your recipes for a while, and these are 100% the most decadent, delicious thing I’ve made from your blog (and I adore your blog). My brother and i made them for my mom, who’s diabetic, and all the fiber and protein meant these didn’t hit her like a ton of bricks the way normal brownies would. Thank you Katie!
Yvonne says
Please fix your pdf or printed page settings. This was not worth 11 pages of paper.
Chocolate Covered Katie says
Hi, it definitely shouldn’t be printing 11 sheets of paper. Can you tell me what was on those sheets? It should definitely only be printing the recipe, which it is for me… If it’s not for everyone, this is absolutely something we want to fix.
Rachel says
These were amazing:). I was looking for a healthier dessert to celebrate Valentine’s Day and these were so good and easy to make!! Thank you! Now I just have to restrain myself from eating the whole pan…:)
JoAnn says
I saw you posted the WW point plus value in the nutrition facts, but now WW has the new Smart Points plan… do you have this recipe calculated for the Smart Points?
Debbie Anderson says
Hi Joanne- I calculated it- using the following options in the recipe- canola oil, maple syrup, 2T of sugar and 2/3 cup of chocolate chips. If you cut into 12 servings it’s 6 Smartpoints per serving. Quite a few- but worth planning for! I am going to do what another reviewer suggested and bake in a mini muffin tin- that way I can easily divide the batter into 12 servings and don’t have to worry about cutting evenly. I am also going to try freezing some of then baked ones to see how they thaw. I can’t risk having the whole pan available for myself!
Faye says
I just made these and had to comment.. They are absolutely divine! So chocolatey, gooey, melt in the mouth deliciousness. You definitely wouldn’t know there were beans in there. I will be saving this recipe and making again for sure. Thank you!
Selina says
These are really delicious! Since I found this recipe a couple of weeks ago, I always have Some in the fridge to satisfy my chocolate cravings with a small piece. I use cacao nibs and walnuts instead of the chocolate chips though, but I don’t feel like I miss out on the chips. Really great recipe, Thanks for shading!
Janet says
I made these today and they were delicious and moist. Best recipe I have tried.
Molly O says
I substituted Chocolate Chips for Andes Baking Bits. Delish.
Tashka says
Oh my! I made these last night. My husband, who can always taste when my desserts are healthy, really enjoyed them. He couldn’t believe I was letting the kids have a second helping. Our 4 year old revealed the secret ingredient, my husband denies they are completely heathly because I used chocolate chips. I didn’t bother telling him the black bean to chocolate ratio, as long as they like the recipe I will make it.
Thank you!
Andrea says
Katie you are the first blogger I ever followed years and years ago and STILL this recipe is my all time favorite black bean brownie recipe. I have made it countless times and even though I have tried others, I always come back to this one. It’s still the best. Co-worker approved, husband approved… just yummy. I always use the measurements listed and don’t deviate however one time I accidentally blended the 1/2 cup chips in with the batter. Oops!! I rolled with it and sprinkled the rest on top. It turned out great anyway. As the chocolate cooled it helped give the brownies some firmness to the fudgy texture. Try it! But don’t change anything else, it’s perfect! Thanks for cracking the code on the black bean brownies! 🙂
Jenny Stelzner says
I tried this recipe, and my only “negative” comment is that I think they could be sweeter (my kids will notice this, although personally I am good with the level of sweetness). I may adjust the sweet ingredients next time I make them. Also, I didn’t have quick-cooking oatmeal, and so I used rolled oats. It was difficult to blend the oats in so that the batter would be smooth. If this is an issue next time, I will just flour my oats first. Other than that, I made them in a mini muffin pan, so that I would have little brownie bites instead of the traditional brownie bar. Overall, they are delicious and I will definitely try these again!
Ariel says
Wow just made these brownies and they turned out amazing! I was very skeptical making them thinking they would be pretty bad (like a lot of vegan recipes I’ve tried) but gosh it was tasty. I usually don’t comment but I was very surprised and pleased with the outcome. Thanks so much!
Caroline says
I can’t eat very much fat (due to health issues) and am thinking of switching out the oats for normal flour (since they contain fat) and the oil for applesauce. Has anyone tried this? Are there any recommendations as to what amounts I should use to make it work?
Thanks in advance!
Kimie Pruessner says
WOW these were yummy!!! Followed your recipe exactly (accidentally bought kidney beans instead of black, but otherwise to the letter). I used 2/3 c of chocolate chips within the brownies and none on top, and they were FABULOUS. Thanks so much for the delicious recipe!!
Debbie Anderson says
These were easy and delicious! One note though- if you cut into 12 pieces, using 2/3 cup of chocolate chips, canola oil, maple syrup and the 2T of sugar- they work out to 6 Smartpoints each on the 2017 Weight Watchers program. So you do need to plan for them!
Emily says
I have been making these for about a year now, when i first discovered these. It is my GO TO recipe for brownies, absolutely delicious & EXTREMELY easy to make with a good food processor! Also toddler approved 🙂
Amy says
If I want to substitute oat flour for the quick oats, how much would I use? I have quite a bit of oat flour left over from another black bean brownie recipe I tried and it didn’t work. The brownies kept coming out burnt on the outside and not done on the inside! 🙁 I’m excited to try this though.
Dana says
These worked out really well. Tasted great. But are they really only 3 smart pts per brownie? Seems like they should be more than that.
W says
I have now made these twice – a hit with my kids both times.
A couple of things I’ve learned (because I never seem to follow a recipe exactly): 1) Coconut oil works well and is tasty – but it had almost too much coconut flavor for our preference. I used grapeseed oil the second time and liked it much better. 2) I used regular flour the first time, which worked well. But I used potato flour the second time, which made for a deliciously messy, gooey brownie. Highly recommend for those who like their brownies gooey (or for those intending to pair it with ice cream) and finally, 3) I frosted the last batch with some sweet potato frosting, which paired nicely with the bean brownie and gave it that little extra kick that helps to disguise the bean. I made chocolate frosting and drizzled with some butterscotch frosting, but choose a flavor to your taste.
Sarah says
These are absolutely delightful! Truly! I used vegetable oil for lower saturated fat and all maple syrup. I have to admit I was skeptical that no one could tell they were black bean, so I tried the ultimate test–my carnivorous, very unhealthy boyfriend who will never try any of my vegan or healthy food. He walked in the door, just as they were ready to cut–still warm–and he said, “oh, these are so good! They hit the spot.” I started laughing and he said “what, am I eating something healthy” Needless to say, he went back for seconds and I could hear him going “they’re so gooey and moist,” he was amazed, and wanted to know if we could have them for dinner since they were so healthy. Hehe.
Stephanie hidalgo says
What kind of cocoa powder do you use? Unsweetened?
RSchnell says
Unsweetened, natural cocoa. I don’t know if Dutch processed cocoa would make a difference or not…
Emily says
These are really good! Very gooey and chocolatey. Just if anyone’s wondering I made them with rolled oats and it worked fine
JoAnn Hyde says
OMG, I was skeptical about these but tried them tonight. They are so good, will be making them again. My husband hasn’t tried them yet, but I’m sure he is going to like them.
Molly says
These are incredible! I used agave syrup and 1.5 packs of NuNaturals as my sweetener. Turned out great! Thanks!
Molly L says
Is the nutrition facts for these based on 9 or 12 brownies?
Brittany says
Hi just wondering how you would store these/how long they would last because would love to take them to school!
Julie Dove says
They last at least a few days.
Tina says
Love your book. I’ve been following you for a long time. I bake these every week. I want to use muffin tins instead of an 8 inch pan. Do I reduce the baking time? Thanks, Tina.
Tina says
Also, top these brownies with your Reeses Pieces Fudge Frosting and crushed peanuts. Whole new level of yumminess.
Christy Newland says
Hi Y’all! This recipe is pretty tasty. I used a submersible blender as I do not have a food processor yet. The texture was not bad, although it wasn’t perfectly smooth. It is quite rich. I did end up refrigerating the brownies after baking as they were still quite soft and gooey.
Sheila says
I made these for a gathering at my house over the weekend and took the leftovers to work to share. Everyone loved them and had no idea these were made with black beans. I did use Almond extract instead of Vanilla. I had at least 5 requests for the recipe. THANK YOU!! This will be my forever brownie recipe!
Jamie says
These are seriously delicious and addicting. I fantasize about them all the time. Seriously… I might need therapy they are that good.
Ileen Carter says
Hi Katie
My daughter made these brownies and they were delicious and now I’ve made them too and I’m going to bring them to friends! Bravo for such a yummy and healthy recipe. So scrumptious and chocolaty too.
Alexis Smith says
question: what kind of chocolate chips are people using? I used ghirardelli 60%, and it definitely added fat to the nutrition content (I calculated myself), so was wondering what people were using to match it better. thanks!
RSchnell says
NO NEED FOR QUICK OATS!
I couldn’t wait to make these and did it today – ate one right out of the pan. I don’t ever buy quick oats but you can make old fashioned rolled oats into quick oats by giving them a little jolt in the food processor before adding everything else. This cuts them into quick oats in no time. I went ahead and added the rest of the dry ingredients and pulsed for a few seconds, getting rid of any lumps in the cocoa powder, too.
Absolutely delicious!
Cindy Wei says
I would NOT recommend these brownies, whether you’re a chocolate lover, a bean lover, or a healthy baker like myself. The flavour is not quite chocolatey enough (sweetness level is good. I used maple syrup), but the texture is off: too chewy and dense to be a decent brownie. I followed the recipe exactly and will certainly not be making it again. There are better recipes out there. Do not waste your ingredients on these bland, tough brownies that should not even be called brownies. This is not the first time I’ve made a CCK recipe, because I am always hoping one will be better than the next, but once again, CCK’s recipe and writing style just doesn’t do it for me.
Angela Mazur says
Hi Katie,
Thank you so much for this recipe! It is a winner! I run Mindful Self Compassion and Mindfulness workshops in CT and make these for my participants and people love them. I now bring your recipe with me to share.
Love them!
Angela
Jocelyn says
These are delicious! I made a mistake, adding the chocolate chips in with all the ingredients instead of mixing them in after ,but I don’t think it had any negative affect on the brownies at all. They were the perfect consistency and my picky but chocolate loving toddler ate them right up. Is it possible to reduce the amount of agave/maple syrup/honey without messing with the flavor too much? If not, who cares, we are making this a staple in our house and can’t wait to try the blondies!
Su says
Was good but not amazing. I am glad that they are somewhat healthy. I liked the gooeyness and fudginess, and putting chocolate chips on top is the way to go. And you would never guess they’re made from black beans. But I didn’t find them to be chocolatey enough and I noticed a bit of an aftertaste.
Sheila S says
I tried making the black bean brownies and they turned out awesome! Even my kids liked them and didn’t realize what they were made of! I also made the Chocolate Chip Peanut Butter Bars and they turned out awesome too! Yeah! Great recipes! Thanks so much Katie! 🙂
Emily W says
I have made this recipe twice now and LOVE it! I make sure to not tell anyone they are flourless and made with black beans until everyone has tried them. Most people cannot believe they are black bean brownies! I use erythritol as a sugar substitute and sugar-free chocolate chips to make them diet-friendly.
Annemarie says
What is the binding agent in this recipe? Do they not crumble apart?
Yuriy P says
What do you think about using cacao/cocoa nibs instead of chocolate chips?
Correne says
Thank you so much for this recipe! I’m new to the gluten free world..along with my 1 and 4 year old! We’re doing well, but my 4 year old started asking for something sweet! I found this and we all LOVE it!! THANK YOU!!
Anh says
Omg these were delicious!!! My toddler gobbled them up! Never eating regular brownies again! Thank you for the recipe!
Colleen W says
These are yummy! My can of black beans was only 13.5 ounces, so I added a little mashed banana. My son tried these and liked them – all he could taste was the banana. Will definitely make them again. They will be great for a post-hockey snack.
Sarah says
These taste wonderful, totally “brownie”. The texture came out a bit like a raw oat-based bar for me (odd, since there is only 1/2cup of oats.). I did use a good food processor. A little more difficult, though, is that they’re not slicing into bars. Baked in a greased dish for 18 minutes, refrigerated overnight, but they’re very gummy through and through. Kind of have to scrape it out of the pan. Wonder if anyone else’s came out with this texture. Did they need still more baking time?
Angela says
I used flax seed instead of oats…fabulous. thanks for the recipe.
Hekate says
This is the best black bean brownie recipe I’ve had so far! I had to make a few adjustments, but it still turned out really well. I omitted the chocolate chips and increased the cocoa powder to 4 tbsp. I also substituted the oats for 1/4 cup Brown rice flour and 1/4 cup white rice flour. They were super yummy! The texture was perfectly fudgy (but only after they cooled completely). Next, I’m going to try using flax meal. I’ll update with how it turns out.
Hekate says
Oh, I forgot that I also incread the sweetening to just under 1/2 cup of honey to balance the extra cocoa powder.
Kristen says
I made these brownies because my son is a picky eater and I’m hiding vegetables in foods. I followed the recipe exactly and the brownies were sooo good!! Not only did my picky eater say I was a great cook, but my other son said 2 thumbs up plus a 1000 thumbs up. I just got done eating one myself and they are so tasty, and I feel so much better eating them knowing they are healthier versus the original brownie. Thanks for the recipe, Katie! I’ll be looking for more ?
Kariane says
these are amazing!!!!! i can say they taste like chocolate granola bars. i was scared at first by looking at the comments but i was amazed by them how you dont taste the black beans new favorite!!
Arlene says
Really? Perhaps the worst thing I have ever baked. Followed the recipe exactly. Threw in 10 white chocolate chips . Tasted like dirt. Straight in the garbage. Some things shouldn’t be messed with. Brownies need butter, flour, eggs. Not this.
Jason Sanford says
Well most of the 2000+ reviews on here are positive, so I’d say either you may have accidentally mismeasured something or perhaps they just aren’t for you, which is completely fine. Not every recipe is for everyone!
Danielle Johnson says
I somehow overlooked the oil in the recipe but they still came out delicious.
Laena Sari says
I have made these 3 times and love them. I call them “Chocolate Coconut Bars” though instead of brownies. The texture isn’t quite right for a brownie but there’s nothing unpleasant about them. I just don’t want to set people up for one thing and then deliver something different. I also think the coconut flavor is very pronounced. I happen to love chocolate and coconut so this is no issue. But for those who might not like coconut, I feel it’s only fair to give a heads up. I might try sprinkling them with some coconut next time just to make them look more coconut-y.
I have not tried with peanut butter yet but that is coming.
I have already had two people ask me for this recipe so it is definitely a keeper!
BMJ says
OK SO HI. I don’t DO things like this… ever. I’m not vegan, and I would usually just make a standard brownie. Nikki Limo on youtube made these the other day though, and the moment I saw her video, I wanted to try them. And so, today, I did. They are SUPER easy to make, and turned out absolutely fantastic. So much so that I had to come here to comment, which I have in actuality never done before, in my many many years on the internet (blogs just aren’t my thing). I am completely blown away by how amazing they taste, and the fact that I can eat them completely guilt free. I’m a bit of a chocoholic, so I added probably about twice as many chocolate chips as was called for, but its absolutely delicious to me. If you came here wondering if these brownies are really that good, THEY ARE. Just make them. It only cost about 10 dollars in ingredients if you’re buying everything new and don’t have anything in your kitchen *cough like I did cough*. Anyway, great recipe!
Gillian says
I made these a couple times ago to rave reviews. However, my brownies are also so FLAT. I tried using a smaller pan, but still baked flat. Any suggestions to make fluffery black bean brownies? I use a Vita Mix for mixing.
cheryl says
I have made these a million times and they’re amazing! I literally love them, I’ve never actually used choc chips, I have a batch in the oven with choc chips so I’m super excited to taste one! Awesome recipe. Literally love it!
Jodee says
I love this recipe! I make it way too often… sometimes I’ll randomly add some ground coffee beans, zest, caramel sauce or nuts. They’re always great. Thank you so much for sharing it.
Marina says
2 questions I have 🙂 :
1. Can I substitute the oats for 1 egg?
2. If without egg, can I substitute oats for double the amount of black beans or even leave in the oats and have double the amount of beans?
Thanks!
Tmolly says
I’ve made these a few times and LOVE them! My MIL, however, could not get over how flat they were (less than half an inch tall). Question: has anyone had success doubling the recipe in the same size pan? How should I adjust baking time? Thanks!
Davidson Hook says
These were absolutely awesome! I used them as the base for gluten free peanut butter cheesecake brownies and the brownie part was soooo good. Using the food processor and rinsing the beans really well were keys to success. Thanks so much for this recipe!!!
Tanika Johnny says
how long will uncooked batter last in fridge? mixed everything then realized that my oven was broken…
Rachel says
Hi Katie, I tried to rate this 5 stars because they are terrific but when I pushed the “rate it button” it didn’t let me chose how many stars so I hope it was 5. I used rolled oats instead of quick cooking ones and blended the wet ingredients together before adding the dry since I don’t have a food processor but the brownies were rich and decadent and hardened in the fridge for the perfect brownie bites. Thanks for this wonderful recipe and way to use extra black beans.
Warmly,
Rachel
Jason Sanford says
It worked! And your image is fantastic.
Jason (media director)
LaTrice says
I’m usually not the one to leave comments especially when it comes to food, but I just couldn’t resist. These brownies ARE by far the absolute best brownies I’ve ever had, and that’s coming from someone who is completely addicted to chocolate!!!!! Dare I say they taste waaaaayyyyy better than actual full-fat brownies!!!! Because they do! I was definitely one of the skeptics who couldn’t see past the ingredients, but I have to admit that you have succeeded in converting me and I will only be making “Black Bean Brownies” going forward!!! Can’t wait to try out your other recipes…”Chocolate Mug Cake” here I come!!!!
Annie Tharp says
Make these brownies! You will not be disappointed! Gooey, fudgey, soooo delicious. And I love being able to clean the spatula with no worries of raw eggs. I could literally eat the batter, but baked up they are even better. They are super easy, too. Definitely a wonderful no-so-guilty treat for a girl with a sweet tooth. No one will believe that these are made with such healthy and unprocessed ingredients. I heart Chocolate Covered Katie! You rock!
Tiana says
Made these brownies today for my omni boyfriend and he couldn’t believe it when I said they had black bean in them! Incredibly fudgy and delicious. I used the Coles brand dark chocolate ($2.50, accidentally vegan, and the best vegan chocolate I’ve had) – and it went perfectly with this recipe. I highly recommend for anyone who’s wanting a fudgy brownie! Will make a double batch next time!
Maria says
Don’t go another minute without these brownies in your life…they are absolutely delicious! I LOVE brownies and have made many different brownie recipes, but this is my first time making black bean brownies. I thought I would be disappointed since the batter didn’t smell like typical brownie batter, but the finished product was absolute perfection!!! I made a double batch and still used the 8×8, so they were extra thick and fudgy. I followed the recipe exactly, with solid coconut oil, honey, and stevia. I’m not sure if this matters taste-wise, but I used all organic ingredients. Also, I combined everything in a bowl then blended in batches using my single-serve blender (ninja), which does a better job of blending than the food processor. Not a hint of un-blended black bean, and I even forgot that they were made with black beans while I was eating them! Thanks so much for this recipe!!!
Julie R says
Love this recipe and make it all the time! My question: can I double the recipe and use a 9×12″ pan? If so, how long should I cook it for?
Dawn Gardner says
Love, love, love these brownies. They are beyond amazing and they don’t have a bean taste at all. My husband loves them and they have become a staple in our house. I keep telling him to give them some time overnight to get gooey but he doesn’t and by the next day they are practically gone. I have your first cookbook and just love it. These are definitely a must try if you are thinking about it. Don’t get caught up on the black beans so much, think of how good they are for you and how fudgey they are.
Bretta Thompson says
I make these about twice a month. I use all ingredients listed. I do use a mixture of half agave and half Honey for the sweetener.
I also use 1/4 natural peanut butter in place of oil. I use dark chocolate chips and they are AMAZING!
I freeze them. Pull one out when need something sweet and microwave in a paper towel for like 15 seconds. They are fantastic. Total life saver!!!
Jessie says
Can you use a electric hand mixer? I do not have a food processor.
Jason Sanford says
Probably not but you can always try!
Minttu says
Wow! Just made these and definitely did not expect them to be this good!! I only notice the beans as a slightly beany aftertaste but other than that they are so moist and delicious. Thank you for sharing the recipe! (also I never leave comments but I have to give credit where credit is due in this place!)
Amy says
What would I sub for the chocolate chips to make these refined sugar free?
Alexa says
Hi, we made this and while it was delicious when I totalled up the calories this recipe was 2,701. Even if we cut it into 12, your smallest possible suggested serving, that means each brownie should be about 225 calories. The 1/3 cup maple syrup is 1,066 alone and that is pretty consistent across brands. We did use the two tablespoons sugar as well as milk chocolate chips, but even using stevia and dark chocolate I can’t figure out how you could got the calories so low. I’m concerned that you may need to check your numbers again, people may be consuming twice the calories they think they are with every brownie.
Zbyszek says
Thank you for the recipe sweetie. It really helped me during Easter, because due to my illness I cant eat too much sugar or carbohydrates in general, so I couldnt eat traditional cakes.
Because the market in my country is different I used the red kidney beans, vanilla aroma, and chocolate imitation, but it ended up really delicious, I was very satisfied. Fortunately I can buy agava these days, about 3 years ago I’d have to use aspartame which is not that good for baking.
I also used too small pan, and the brownie wasnt flat enough, and for the first time I tried it it was undercooked. If you are using meatloaf type pan just extend the baking time for the 5 additional minutes, in my case it helped much.
I will be sure to check out other recipes, since many of them are really helpful in my current diet (well not really current, since I cant drop it due to health reasons). In my country my disease is still very uncommon, for example I have to make my own bread from the wholegrain flour. It all goes for the GI, which most people still dont really care, everybody is mad about the gluten-free products. I can eat the products with gluten, but only if those have low GI, and many gluten free products actually have higher GI than my homemade bread.
I hope you had a great Easter !
Amber says
I love brownies! This is my first time trying something like these. I was very skeptical. I cooked them for 16 min and then placed them in the fridge overnight, but when I served them they were like a fudge consistency. They were definitely different I’m not saying they were awesome but I’m not saying they were horrible, it’s probably because my body isn’t used to healthy sweets. I plan on making them again and maybe cooking a little longer. Quick question though should the leftovers be kept in the fridge
Megan says
Made these this evening and HOLY MOLY they were excellent. I had tried BB Brownies in the past (different recipe) and they just didn’t taste right. These on the other hand were superb! Fudgey, dense, rich, not too sweet… MMM! To add to the deliciousness, I was bad and added a peanut butter, chocolate ganache on top (whoops) which made them even more decadent (highly recommended though). Will definitely make again!
Tabata says
These are awesome! No one can ever guess!!!
Veronica says
These brownies were AMAZING! I have a 4 year old daughter who absolutey devoured these! I used dairy free chocolate chips. I cant wait to make it again
Ren says
I just made these and topped them with Katie’s chocolate avocado frosting and then sprinkled with mini chocolate chips.. after chilling them in the fridge for a couple hours… omg pure heaven!!! I’ve already had three umm oops
Lauren says
These brownies are AMAZING! My sister made them for Easter and we all had to get the recipe! I just made them tonight and they were amazing yet again. LOVE!
Paula says
Quick question: we cannot get black beans where we live. Would other beans work too?
Jason Sanford says
You can always experiment! Or try her white bean blondies recipe, which is also fantastic!
Tara says
These turned out better than I expected. I was pleasntly surprised! I think with a new food processor I would get a smoother batter. Thank you for this recipe!!
Julia says
Okay this is my first timer ever posting a comment despite having followed your blog for years and to be honest I didn’t really expect much from this recipe, having tried a fair share of healthier brownie recipes. Sure, they’re usually nice enough, but nothing like a real sugar-and-butter brownie. These however are the.bomb. I honestly would have never guessed these had black beans in them if I had not made them myself, because they taste just like a real brownie, possibly even better (???). They’re super easy to make as well. I subbed the maple syrup for sugar free syrup and they turned out great. If you’re reading this, go make this recipe straight away!! My only issue with these was that I had to freeze the brownies to make sure I didn’t eat the entire batch in one sitting. Yes, they’re that good.
Merrri says
It works perfectly with protein powder, instead of the oats!
I almost ate it before putting it in the oven…
Also, I used only 80gr of chocolate in the dough and it was fine 🙂
Instead of cacao I used carob powder.
Great recipe!
Anya says
I have only just discovered these brownies and I am absolutely amazed – I was clearly missing out on something before… They are perfect and quite an exception – thanks for the recipe xxx
Rachel Brandt says
These brownies are absolutely AMAZING. I would go so far as to say just as good if not better than non-vegan unhealthy brownies. My husband and my in-laws loved them! I’ve been having a hard time finding a good gluten-free brownie and I finally found one to add to my staple recipe list!
AS says
I tried this recipe but it only made about 3 brownies, decent normal brownie sized…what did I do wrong?!
Christina says
It doesn’t make that much so you may just have to double or triple the recipe.
Katherine says
I made these recently and they were delicious! Thanks!
Theresa says
First of all I’ve made these at least 5x and they are wonderful each time! I’ve added walnuts, put some medjool dates instead of the full amount of maple syrup required, forgot to put baking powder, forgot to put vanilla.. and they still came out wonderfully!!
But today after I’ve put everything in the food processor I realized I have Black Soy Beans instead of black beans!!! 🙁 too late to take out the beans.. I’ve never had black soy beans!!! They’re cooking in the oven now! Help! Please tell me they’ll be the same!!??? Thanks!!
Monica says
Hi. Can I use cacao powder instead of cocoa powder? Thanks
Jason Sanford says
Yes
Alexandra says
One of my preferred desserts, easy to make and really tasty.
Molly says
I LOVE THEM
I wouldn’t say I’m much of a brownie fan, but these are just the most balanced in flavour its soo goooood. I ran out of maple syrup at 50 ml so I topped it with honey, I don’t like honey and when I tasted the mix I was like “ooh.. its not overwhelming but I know its there” but once cooked I don’t taste it. Same with the bits of beans I couldn’t grind away in my food processor, they’re fine in the cooked brownies. It did make less than I thought, and the brownies were about 1cm tall but to be honest it really worked for these. I used my favourite Dairy free chocolate (Kinnerton) to cut up for chocolate chunks, with extra melted and drizzled ontop. Three of these are the only sugar snack ill have in a day because I get spots from sugar, the beans give it that extra healthy boost so my sugar is also giving back.
Highly recommend these over any brownie recipe!
Christina says
Just made these and the recipe is really easy and works really well. I have eaten about half of them already. My husband, who usually only eats ‘normal’ food and is a chocolate brownie fan has declared these “really nice”. I used half the syrup because there’s actually not much difference between Agave and normal sugar except that the latter gets all the bad press. Definitely one to make again.
Brendan says
Made these for my wife, because your site said they were 3 WW points. Did the math afterwards, and NO WAY are these 3 WW points. They’re 8! They’re actually more WW points than the ghiradelli brownies, which taste light-years better. What a fraud.
Jason Sanford says
This says it is 3 WW Points Plus. If you look at the date, it was posted back in 2012. So it is not a fraud, just the old system as opposed to Smart Points that started years later.
Amber says
This is a family favorite treat. My spouse and 6 year old can’t get enough. I make them at least 2 times a week. My son will not eat them if he watches me make them lol. He doesn’t think beans belong in brownies. So I have to sneak around and make them while he’s at school. ? Thank you for the wonderful recipe.
Shelby says
I actually really liked these without a lot of chocolate chips. We used organic coconut oil, which I think added a nice flavor profile, and maple syrup in the recipe. After baking for a bit we let it cool down and then put the brownies in the fridge. I thought they were more like yummy fudge than anything and I think we’ll probably make them with that in mind from now on!
Sarah says
Hi! I want to make these brownies but I was wondering how to make them with dried beans. Should I soak and use or would I also have to cook it prior to blending? Thanks in advance for any advice.
Jason Sanford says
I would cook them first.
Anna says
I thought these were OK but not great. I found them very sweet and not chocolaty enough. I may try again with honey instead of maple syrup, and a little more cocoa. Thanks for sharing the recipe. 🙂
Tina says
4.5/5 stars!
The only substitution I made was rolled oats instead of quick oats. I processed the oats as much as possible on their own before adding the remaining ingredients. I used reduced sodium black beans and, where the recipe offers a choice between ingredients, I chose: maple syrup, white sugar, coconut oil, and 1/2 cup chocolate chips (instead of 2/3). I also added a dash of cinnamon, though I don’t think that made a difference.
When the recipe says “really blend well”, Katie means REALLY. BLEND. WELL. My batter started out gritty and ended up silky smooth after several minutes in the food processor. I was surprised at how little batter there was and how thin the brownies came out but that was no problem. Just means I’ll have to make a double batch next time 😉
Instead of sprinkling chocolate chips on top, I used another 1/2 cup of chocolate chips and made a buttercream frosting to spread on top after the brownies had mostly cooled. I found that the batter itself wasn’t quite sweet enough so the frosting made them rich and perfect.
Lori says
Ohhh my my my these are soooo good!!!
I even used my black beans that I had cooked in the crock pot and frozen a few months ago.
Monique says
Girl….I’ve made these several times and taken them to parties. We aren’t currently having a bake sale fund raiser for a missionary trip, at our church and I had two people text me that they would donate if I made them black bean brownies. Thank you so much for your recipe.
Tasha M says
I’ve been dying to try these black brownies. There’s a lot of buzz circling around them. I JUST finished making them and they are definitely different (obviously) but are pretty good. Each bite tastes even better knowing that they are healthier.
I would give it a 8 or 10.
PS I added extra chocolate chips and cocoa powder.
Tasha M says
I mean 8 out of 10 ****
Melanie says
Was super easy to make, was nice to have different sweetening options. I chose to use half a cup of honey. My husband looked at me with discuss while I was making it. Once they were done he ate 4 pieces and when I called him up on it, he apologized for his doubt and said they smelt too delicious. I will be making these again
Nastja says
These are the best brownies I ever ate! They’re even better than the regular ones. Really good recipe, thanks!:)
Megan says
Super good, despite the fact that I made a few substitutions:
I don’t have a food processor so I used a blender and combined the chickpeas, honey, melted coconut oil, and vanilla extract in the blender first to help mix the chickpeas (with liquids). This made everything really smooth so I added the rest of the ingredients (except the chips). I was out of quick oats so I used 1/2 cup of blanched almond meal. I baked them for 15 minutes and they were very fudgey, not holding their shape. They were almost like lava brownies. I put them in the fridge for awhile and they firmed up some. I suspected they were not firm due to being under baked and/or my substitution of the almond meal versus quick oats. The flavor was incredible, and they were messy but held a bar like shape after being in the fridge for a bit. Super good despite the substitutions making it not turn out exactly right.
Laura Lyn says
Hi Katie! Love your recipes. Tried this one twice, both times, absolutely delicious. First time used white flour in place of oats, and brown sugar for the 2 tb sugar. Also used 140 g of chocolate chips plus sprinkled more on top. These were super sweet fudgey! Made them again this morning and used brown sugar again and 50 of the oats to make up for the extra moisture, then just 110 g of chocolate chips. These are more cakey and less sweet- perfect for overindulging. Thanks so much!!!
Laurie says
I went wrong somewhere. My batter did not fit into the pan well. But I went ahead and followed the directions anyway. Much to my surprise, instead of black bean brownies, I ended up with the most delicious black bean fudge! Everyone loved it and raved about it. So I hope I can reproduce whatever mistake I made in the first place. I guess I am saying, even if you think these won’t come out, put them in the fridge and then taste them. Either way, they will be delicious, I promise.
Yasar Ali says
Wondeful Post!
thank you so much for sharing.
Casey says
I made these and subbed applesauce for oil and just had to bake them for about 20 minutes instead of 15-18. They’re suuuuuuper moist and gooey this way , and I’d recommend letting them chill in the fridge before eating (which I honestly couldn’t do before I tried the first one). The batter is thick enough that I was able to make 9 servings in a 13″ x 9″ pan just by leaving a few inches of space when I poured it in
Louise says
Hi Katie, these are amazing! Beautiful flavour and texture.
I just have one question – the recipe seems to make a very small amount of batter, and I couldn’t find a tin small enough to do them justice (even though my tins are pretty standard), so I ended up with very thin brownies. Is this normal? Am I doing something wrong?
Debora Cadene says
I would like to make these this morning, but am wondering if the coconut oil is melted first, or just added as a solid??
Lindsay says
I tried these today and they were a hit with my family! No one had any idea that there were black beans in them until after I told them. Taste like ‘normal’ brownies. Thank you so much! this is a definite keeper.
Lindsay says
These are amazing! I make these all the time when craving something chocolate, but don’t have to feel too guilty about them. They turn out delicious every time.
Kristina says
Fantastic Recipe! I´m a huge fan of traditional brownies but a week ago my doctor put me on a sugar and gluten free diet, and I desperately needed something to indulge my sugar craving. These did the trick. I had to omit all the chocolate chips because I couldn´t find sugar free ones in my area but I substituted them for a chopped sugar free dark chocolate bar and they were great! Thanks!
Sabiha says
These are stunning! I’m famous for my traditional brownies – they’re pretty much the only think I can bake well…but that means whenever we have guests or visit people I just end up giving them a load of butter, sugar and rubbish.
I made these for the first time and I’m looking forward to seeing reactions here in Cairo when we break our fasts! They taste beautiful and I’m so glad I decided to bake them. Definitely a new fav!
Tim Beggs says
These are amazing! I’m now a believer in healthy black bean brownies. I used sugar free chocolate chips so there are slightly fewer calories and no sugar. I also drisseled them with a sugar free carmal sauce. Which pushed them from great to….awesome! Check out the picture.
Jason Sanford says
Those look amazing!
Heather says
I’ll stay by saying that these had great flavor. I used peanut butter rather than oil, and almond meal rather than oats. BUT. They were a huge gooey mess. 18 minutes isn’t nearly enough baking time. I did stick them in the fridge to firm them up, and while that worked (sort of), I could not bring myself to serve these. They weren’t brownies. They were wannabe fudge that never properly solidified.
Jason Sanford says
Is your oven calibrated by any chance? This is one of Katie’s most popular recipes and has thousands of positive reviews from readers who have made them successfully (including me) so the recipe definitely does work! Worth another shot if you are feeling up for the risk, because when they turn out right they are absolutely delicious.
Oriana says
Amazing brownies! I can definitely taste the beans but love the flavour they give, it reminds me of black bean paste used in Japanese desserts. Will definitely making these loads more, especially as they are so guilt free!
Archie says
Hi. I am new to baking. I have been following your website and it’s absolutely amazing.
Can I use dried black beans instead of canned? If yes, then what would be the measurement ?
Thanks
Archie says
I meant dried beans soaked overnight and cooked.
Jason Sanford says
You can. Cook them first. Then use the amount that comes in a can of beans. I think it’s around 1 1/2 cups of actual beans in a can of beans.
Maria Strela says
Hi Katie,
This is Maria Strela from Indonesia. I am so glad to find this recipe. I wonder if I can use your photos and recipe (IMage Credit to ChcoolateCoveredKatie.com). My website is an informative site, to educate people how to eat right for optimal healthy. Your recipe will be translated into Indonesian.
Thank you
Maria Strela
Robin says
Loved these. Put them in the fridge and almost became like a fudge. I used honey and maple syrup didn’t have stevia. Think it’s super important to wash and rinse the beans well and when you think you have processed them enough do it some more. Definitely saving this recipe! Thank you so much!
Rachelle says
I made these brownies last night after finding your page (I can’t believe it took me so long!) and I had to show my boyfriend the recipe because he didn’t believe me that they were made with black beans. I’m so excited I found your page, it is now bookmarked and my go-to for all treats. Thank you so much!
Catherine says
Fantastic! I just made these and they blew everyone away! Not my first brownie of this type, I’ve tried others, chickpeas, etc. This is the favorite hands down! Thanks for this great recipe!
DeniseLeong says
Hi, is it okay if I use traditional rolled oats instead of quick oats? Thank you! Would love to try this recipe
Allison says
Can I replace black beans with red beans?
Jason Sanford says
Be sure to report back if you experiment!
Esra says
I made the peanut butter swirl one with the exact instructions; sadly I didn’t like the way the peanut butter overpowered the brownie, but I remember tasting the batter and loving it, even without the chocolate chips. I took the base recipe and tried again, this time adding 1/2 cup of coconut because I was craving a combo of chocolate and coconut, and swapped out 1/4 oil for 1/4 applesauce. The batter was great! The brownies haven’t completely cooled down so they may not be as solid as intended but they’re definitely gooey and taste amazing.
Carol says
I tried the Black Bean Brownie recipe and renamed it “Chocolate Covered Katie Does it Again – Brownies” I’m not fond of black beans, so I used black soy beans and love them!! So do my “normal” friends, who’ve asked for the recipe! I have your first cookbook and have given it as a gift as well. I plan on buying your new cookbook soon. Thank You Katie!
Jason Sanford says
Ha I love your title of the recipe 🙂
Emily says
Since discovering this recipe 5 months ago, I’ve made them probably 15 times EASY. Like, I have the recipe memorized. I’ve messed aroudn with the ingredients to try variations myself, but honestly this original recipe is the way to go. I’ve given them to multiple friends who all LOVE them, and my boyfriend asks me if we have the ingredients to make them practically every time we have a night off. And most people don’t believe me when I say that they’re made with black beans and are refined sugar-free! Thank you for creating something so naturally DELICIOUS!
Jen Tollett says
Recently my 19yo son had to do a complete diet change… no gluten, dairy, soy…. these brownies have been a HIT! He requests them weekly… Thank you so much for what you do, as small as it may seem, it has brought great joy to this Mom!!!
Renee Woodward says
Wow are these good!! I did not change anything. I did double the recipe to share with others and they were shocked, after they had a bite, to find out what was in them. This is now my go-to brownie!!
Nanci says
I used Gluten Free Almond flour and it worked just fine in place of the oats.
Pam S says
I took these to potluck this past weekend and unless I said something no one realized these were healthier brownies. I made several substitutions. I didn’t have a can of black beans so used prepared dry beans. I substituted carob powder for the cocoa, unsweetened applesauce for the oil, and 1 handful of Andes Mint baking chips for the chocolate chips. I used honey and brown sugar. I only have old fashioned oats. They did not bake up soft giving the brownies a little cruchy texture. I might try quinoa flour next time to see what that does to the texture.
Jason Sanford says
Quinoa flour in these sounds like a really fun experiment!
Kristin says
Sweet chocolatey goodness, these are amazing! I loved that they had a hint of coconut, but if you don’t like the flavor of coconut, be sure to use an alternate oil. They were soft, chocolatey, sweet, and didn’t last long enough for them to fully cool down!
Cortney says
I just made these and they are very tasty, but thin. Is that the way they’re supposed to be or did I do something wrong? Also, when I watched the video it looks like there was an egg, but I don’t see egg in the recipe…? Thanks!
Jason Sanford says
Nope, no egg! 🙂
Alexz says
Hey Katie AND CCK community, has anyone tried to make these subbing the oil with apple sauce or soy yogurt? I read through comments and didn’t see anything. What about gluten free old fashioned oats in place of quick oats? (Maybe if I put them in the food processor first?)
Jason Sanford says
You can definitely use rolled oats the way you said. I know some commenters on here like using applesauce for the oil. Katie personally is not a fan of fat free baked goods, but many of the comments on here say they do like that substitution. So try at your own risk! 😉
kathryn says
What kind of chocolate chips? Semi sweet or milk chocolate. Excited to make this!
Jason Sanford says
You can use either!
Antoinette says
Can I use black turtle beans please? is it the same bean?
Jason Sanford says
Yes
Farah says
Holy freakin’ yumness! So happy I made these. They are super good and the fact that they are a healthier alternative makes you feel good, too. I omitted the stevia, didnt have baking powder (used 1/4 tsp of baking soda instead) and they still turned out perfect.
Thank you for sharing!
Jason Sanford says
Those look really good!
Myriam says
These brownies were amazing. I thought they tasted just like the real deal!
Eily says
OMG! these are delicious! they are by far the best brownies i have ever had. And there vegan, and healthy. I used blended dates instead of syrup though, since I didn’t have any at hand. It still worked great though. sweet, filling, and satisfying. Thank you!
Erica O. says
WOW!!!! These are amazing!! I absolutely love them. It’s so hard not to eat all of them right away!!
Terese says
I made theses brownies out of sheer curiosity and was expecting them to taste disgusting. I substituted oat bran for the oatmeal ( I didn’t have oatmeal on hand),used vegetable oil, and maple syrup ( I don’t think honey would taste as good). I blended the mixture very well and baked for 18 minutes. They turned out delicious. I have had a better ” real” brownie from a bakery but these taste better than the majority of the boxed brownie recipes you’ll find. They are fudgy with a rich chocolate flavor and satisfied my chocolate craving just fine:) Can’t wait to make again!
Nicole C. says
I made these and they were delicious. They were my first black bean brownie, and I was pleasantly surprised. My mom ate them and thought they were even better than a regular flour/egg brownie. Thank you for the recipe. My only hesitation is that I am currently trying to lose weight, so they are a little higher in calories than I would like. I see there are many brownie recipes on Katie’s website. Does anyone recommend a different recipe that is lower in calories?
Jason Sanford says
The vegan brownies recipe is really good and low in calories: https://chocolatecoveredkatie.com/2016/08/29/vegan-brownies-recipe-best/
Becky says
Hey Katie! Just wanted to let you know that I have made this recipe about 20 times in the last couple of years! It’s my go to recipe!! I absolutely love these brownies and everyone else who has tasted them thinks that they are delicious too and all want to know the recipe!! I also love your chickpea blondies and your amazing chocolate infinity pie recipe made from tofu – another recipe that everyone totally loves and always wants seconds of!! It’s so yummy! I have your book too 🙂 really love your recipes!!
mary purdy says
YUM! These are just so incredibly delicious! I added 88% dark chocolate pieces. I will be featuring this recipe on my web series show Mon, July 3rd – all about creative beans recipes! Thank you!
Debbie says
I honestly wasn’t sure if these were going to taste like brownies or taste like black beans. I can tell you without a doubt that these taste just like FUDGEY GOOEY RICH BROWNIES!! You can’t even taste the black beans… Seriously. These are amazing! I’ve always loved brownies and would bake them from scratch using the usual flour and other not so healthy ingredients. Not anymore. This is how I will be baking my brownies from now on. Thank you for creating such a GREAT recipe!!
Ginger says
This was much too good. My husband couldn’t believe there were black beans in this recipe. I did grind up regular oats in my blender to get oat flour, then I put the oat flour in a bowl, added all wet ingredients including the black beans in the blender, and whirled away. Recipe Come out … a little bit more than wonderful.
P. S. My guest insisted on having the recipe.
Becky Maynard says
These were really, really good. My husband actually prefers them over the regular brownies loaded with butter, eggs and sugar. Do follow the recipe, and use the 1/2 cup real maple syrup. Walnuts are a nice addition.
Selcen says
These were extremely liquidy even after half an hour of baking, but they were so delicious.
Mickey says
I hate to be the person who comes in and talks about all the substitutions I made… but I am lol. After doing some internet research I found that the difference between quick oats and rolled oats is that quick oats are just chopped up more – so it doesn’t matter once you process them into flour, thus I used regular rolled oats. I also made these in a blender and used someone else’s tip of blending the wet and dry ingredients separately to maximize smoothness.
I’m too cheap to bake with honey or maple syrup so I substituted 1/2 cup of brown sugar for that, plus two tablespoons of liquid – and because I’ve done this in other brownie recipes, the liquid I used was brewed coffee, which adds a nice depth of flavor but doesn’t make it really taste like coffee or anything. The only chocolate I had was cocoa powder, baker’s chocolate, and an old bar of milk caramel Ghirardelli I was trying to use up. Instead of the chocolate chips in the batter, I used 2 oz melted baker’s chocolate plus 3 more tablespoons of cocoa powder (five tbs total). It wasn’t til I put them in the oven that I realized that didn’t really make sense because in the recipe the chips aren’t truly a part of the batter they are just mixed in. Still, the brownies turned out great and super chocalatey! Chopped up the Ghirardelli bar for the top- semisweet chips would be better though.
I’m very happy with my version and I’m going to keep tweaking it – as the baker’s chocolate adds fat, next time I’m going to replace some of the oil with applesauce because my brownies could actually benefit from being a little bit drier.
Liz says
Could you make these with pinto beans as well? I have black beans, but I have twice as many cooked pinto beans just looking for a dessert recipe to be added to. Not sure how that would change the taste and color of them.
MiKayla Karkoski says
Does anyone know if you actually boil the beans and do you have to use canned beans?
Betsy says
Use low-sodium canned and rinse very well.
Jason says
I absolutely love this recipe. I have made them several times. I sometimes use a medium banana instead of the oil. I use peanut butter chips and I have made icing out of plain greek yogurt and my favorite protein powder for an extra kick. Thank for such chocolate deliciousness??
Jayne says
Just made these. Yummy!!! As I’m a coeliac living in Australia, I did substitute out the oats for quinoa flakes, as well as using my Bellini (poor cooks Thermomix) to mix. Worked a dream! Thank you for all your recipes.
Betsy says
Very rich and decadent. I used 1/2 cup maple syrup and no additional sweetener. Can not taste beans or maple syrup, just chocolate. Consistency is very dense. I would probably bake an extra 5-10 minutes, although the fridge trick is great. More like fudge if you refrigerate after baking/cooling. I couldn’t taste the black beans or the maple syrup. For those on Weight Watchers, this recipe serves 16 and is 6 smart points for one brownie. Will absolutely make again. Thank you!
Melanie says
HOLY COW THESE ARE AMAZINNNNGG!!
I substituted old fashioned oats and used olive oil instead of vegetable or coconut oil (because I didn’t have that) and they still turned out amazing.
Hats off to you for coming up with this! My kitchen smells incredible.
Jason Sanford says
I love your photo!
Emma says
These brownies are amazing! Just made these in mini muffin tins and they came out so well. My boyfriend, who won’t eat beans usually, loves them! They are a great non-dairy option as well, I just substituted the regular chips with dairy-free chocolate chips. Thanks for sharing Katie!
Linda says
Need to include oven temp ty they were pretty good.solves chocolate craving
Jani says
I made these — no one could tell they weren’t regular brownies. They were delicious!
Dhara says
These brownies were amazing!! I couldn’t even taste the beans! They even tasted better than the ol’ sugar and flour brownies I used to make. And oh so fudgy!! They were even better the day after I made them. Just like you, I tried them on a few groups of people, and got at least 3 requests for the recipe. They were all amazed when I told them the secret ingredient! Thank you so much Katie for another incredible recipe!
Sabrina Washington says
Made these brownies for the first time and they are YUMMYYYYYY! Hubby and kids even ate them. I’ll be honest and tell you I doubted them just a little but oh so wrong…. Thank you for this recipe.! I’ll be making them again. ???
Lena says
I accidentily omitted the oil, but knowingly substituted guick oats for rolled which I ground. I also didn’t have any syrup style sweetener so made a coffee syrup of leftover coffee and regular sugar. They’re absolutely wonderful! Will definitely make again! Thanks for a great recipe.
Megan says
Kid approved! My 4 little ones ate them up without a 2nd thought. I will be making this again, soon. Probably double or triple the recipe.
Mario Estrada says
I’ve made these 3 times already, and I’ve added my own Plant based twist. Everytime they get better and better! Thank you for this.
Katie says
These were fantastic! I’ll have to admit I was very skeptical as I have never even thought of trying a black bean brownie. I may never make a real one agin! Thank you for this recipe!
Gina Logrande says
Hi Katie. This recipe is good, however, the secret to deep brownie flavor is adding a teaspoon of Espresso powder to the batter and using Dutch processed cocoa. The difference in flavor will be tangible, and fantastic. Give it a try and let me know how it works out.
Sahar says
Hey Katy! Came across this recipe on Dr Oz site and thought it looked awfully familiar as I make your brownies every other week! http://www.doctoroz.com/recipe/black-bean-brownies
PS this recipe comes out just perfect and SO DELICIOUS I’ve been obsessed for a while now! xx
Jason Sanford says
Wow that’s so awful. That is definitely Katie’s recipe. Do they let you leave comments on the recipe on their site? Maybe it will get their attention if enough people leave a comment letting them know they recognize the recipe as Katie’s!
Sahar says
Sorry meant KATIE! 🙂
Ashley says
Hi Katie, I’d love to try this recipe put!! But I was wondering if I can use white granulated sugar for the maple syrup? Agave as maple syrup are expensive here and so can I just use regular sugar? Thank you! ?
Kel says
To preface, I’ve never made black bean brownies before. Or any other kind of alternative brownie before. I’m not even really into the gluten free or vegan diets. So I’m used to the traditional style most people know of when they think of brownie ingredients. I made these because I wanted brownies, and a lot of them, without the guilt of all that butter, white flour, and cholesterol.
These actually came out quite good. I forgot to add the extra 2 tbsp of sugar, but they came out plenty sweet. And I also added 1/2 cup of chopped walnuts. They came out tasting pretty much like the regular brownies I’m used to. They do taste a little funny. A bit like they were made with mineral water. But it’s not off-putting to me. They are very similar in texture to a fudge brownie. If I had been given these to try without knowing what was in them, I would never have guessed they were gluten free. Or vegan for that matter.
I think I’ll definitely make these again. If the wife like them as much as I do I think I’ll make this my go-to brownie recipe.
Maayan says
My family loved it so much!
And they were shocked to discover it has bean in it ?
It has such a wonderful texture and real chocolate taste.
Thank you katie
Laura Sue from the South says
I have made both the black bean brownies and the chocolate-chip chickpea brownies. The only problem I’ve had is choosing a favorite between the two, as they are equally wonderful. Perhaps, if you are in need of a serious chocolate fix, the black bean brownies would be the better choice, These are both excellent recipes that you can try, without fear.
For those who come to the equation with preconceived notions about making brownies without flour, I would suggest trying the black bean brownies first. Rather than asking, “How closely does this resemble brownies made with flour?” ask yourself, “Are these to-the-moon-and-back as delicious as everyone says?” The answer is yes.
I would curious to know if baking them in a smaller pan might produce a thicker, more “traditional-looking” brownie, which may or may not be desirable. But why tinker with perfection? These recipes are the cat’s pajamas. Thanks for creating and sharing them.
Eva Isaacs says
oh my god these are ridiculous. so good and you can’t tell they’re made with black beans. i have a shitty food processor and these still came out amazing!
Katherine D Emerson says
**Black Bean Brownies**
Love these so much!! Being a vegan, it’s great to have some extra protein on hand and to take along as a snack.
QUESTION: I had two BB Brownies in my backpack while daytripping with my son yesterday. I only ate one of them. The other (though it started out frozen) was in my backpack for about nine hours. Do you think it is still ok to eat today? Thanks 🙂
Alexa says
Like so many others I was so skeptical about trying these….so glad I did. My family could not guess the secrwt ingredient and were shocked when I told them. Anf the recipe is so easy!!! Thanks again!
Kelly says
These were very good! I did substitute apple sauce for the oil to keep it a little bit healthier. They still turned out delicious! Thanks for the recipe.
STEPHANIE MALLERY says
There brownies were delicious! I cannot wait to make these for family gatherings. My husband even liked them!!!
Jolene says
Wow! These turned out really good! I’ve made a few other recipes and everything turns out great! I always change a few things in just about every recipe… added 1 tbsp. coconut flour and 2tsp of molasses, just for the richness. Yep! they’re good! Thanks for all the great recipes!!
Chloe says
These brownies are to die for! I was quite hesitant at first, but you can not tell the difference. I highly recommend these delicious brownies!
Heather says
How long would I bake these in a mini muffin pan? Best brownies ever!
Molly says
Best brownie alternative recipe. My husband is fussy and they got his approval!!! The oil I used was avocado and worked great. Instead of the sugar, I soaked 4 medjool dates (remove pits) and added it to the food processor with the other ingredients. Got some extra fiber!!
Julie says
These are amazing! I was in a hurry and forgot the baking powder, but they turned out fine.
Caleigh says
Amazing! I am so impressed with the recipe. It doesn’t taste like beans at all (I have noticed that in other recipes I have made) and is just perfect for a not so healthy protein kick! Thank you!!!
Liz says
How long would you bake if doubling and using a 9×12 pan?
Merry says
Made them today, used multigrain porridge mix because I didn’t have quick oats. Taste great. Boyfriend won’t try them… apparently he won’t try vegan food 🙁
Jason Sanford says
Maybe give him something to try and don’t tell him it is vegan until after he tries it and likes it! 😉
Jessie says
Hey, I was just wondering. It says 2 tablespoons of cocoa powder or 10 grams. Should that be 20 grams instead? 🙂
Jason Sanford says
No, two tbsp of cocoa is indeed 10g.
Leanne says
I made this for my son who is a VERY picky eater. I did not tell him black beans were in the recipe. He couldn’t stop eating them. I’d say that’s a win!
Barbara says
I read through all the comments & didn’t see this question . . . Can Reese’s peanut butter chips be substituted for the chocolate chips?
Jason Sanford says
Sure why not? 🙂
Genevieve says
I was hesitant to make these but the reviews are so good I had to try them. They taste AMAZING! I am making another batch right now. I made the first batch a few weeks ago for a party we were hosting. I got so many compliments. You can tell they aren’t regular brownies but they’re so good no one cared. Highly recommend this recipe.
TaL says
Is it ok if the canned beans are salted? (salt in the ingredients)
Jason Sanford says
Yes because you drain them.
Tal says
I’ve just made these.
Absolutely wonderful. Comes out a bit too sweet for me so next time I’ll try with only 1 tbsp of sugar.
Can’t recommend the recipe enough.
Katherine says
I live in China and wasn’t able to find canned beans, only raw/natural ones. What changes should I make? Should I soak them? I’ve read that not soaking them can make them absorb the aromatic flavours more. Hmmm… Guess I’ll have to experiment. For science!
Jason Sanford says
I would just recommend cooking them.
Tracy says
What kind of chic chip?
Jason Sanford says
Regular chcolate chips sold in grocery stores. The percentage of chocolate doesn’t matter and is up to you.
Georgia says
Just made these and they taste absolutely amazing but haven’t cooked in the middle AT ALL!! Left them in for 25/30 mins in total, they’ve been cooling in the fridge for about 45 mins and the middle is completely gooey and uncooked! Tbh it’s like having a brownie batter skillet and paired with ice cream it’s a dream, just a shame they aren’t solid, was looking forward to take them to work. Anyone know what might’ve gone wrong?
mary tonelli says
Thanks very much for sharing this recipe.. Next time, I plan on adding protein powder. I would like to know if your nutritional information is based on 9 or 12 brownies (quite a difference).
Sarah says
If I cut back on the maple syrup and sub stevia (powdered), any suggestions for making up for the liquid?
K Huber says
These are a disaster! They don’t taste too badly, but they are NOT real brownies. No eggs? I didn’t think they would turn out right and they didn’t. I would be embarrassed to even print this recipe.
Jason Sanford says
This is one of Katie’s most popular recipes, with over 2000 positive reviews from readers of all diets who adore them, so I would guess it sounds more like maybe you accidentally left out an ingredient or one of your ingredients was bad… BUT that being said, not every recipe is for everyone and maybe you did everything right and they are just not your thing, which is completely ok too!
Lesley Jones says
A newly converted plant based dieter, but serious chocohoic…… So searched out this recipe. Made them yesterday for the first time…just amazing!! Family loved them (though I’ve hidden them away – they’re all for me!) they were very surprised when I told them what they were made of. I used chopped up pieces of 65% cocoa chocolate, with a few choc drops on top. Yummy & thank you Katie. Look forward to making more of your recipes.
D says
These brownies are delicious. I’m on my second batch now. YUM! Thanks!
Jason Sanford says
Love this picture!
Lisa Kramer says
Hi! So sorry if this has been asked- quickly scrolled through comments and didn’t see! Wondering if I could double the recipe and bake in a 9×13 pan? Maybe increase bake time by a few minutes? Or am I asking for disaster!?!
Jason Sanford says
Hmmm sometimes doubling recipes exactly works and sometimes it doesn’t and you need more or less liquid or baking time – you never know until you try! Be sure to report back if you do!
AnchorFace says
I make this recipe every two months to bring as a work snack. They freeze well and they’re a good balance of sugar and protein. For first timers, I’d say you can taste the beans a bit if you know they’re in there, but my boyfriend had no idea. It’s an easy recipe if you have a food processor. Definitely worth making.
Alexandria says
Absolutely delish! Definitely recommend this recipe! Used 1/2 cup of maple syrup instead of a mix. I did omit the chocolate chips, daredevil that I am (with a lack of good chocolate chips), but I had no issues at all! Slightly cut back on bake time, however, as I found that they were a bit denser without that extra moisture. Still tasted great and lovely texture without! They came out of the pan extremely easily and did not fall apart during or after departure. Thanks for the yummy treat!
korale says
I substituted the quick oats for rolled oats (actually rolled multigrain flakes) and they came out beautifully. They had a little bit of texture from the oats and it was very good! Great recipe, I am also trying this recipe but with white beans instead of black beans, the color is a little different but otherwise still great.
Stephen says
These turned out great for me. I can’t have dairy so I stick to dark chocolate when I can, and I really liked them. And you’re right, you can’t tell they’re made with beans. Definitely recommend.
Lianne says
I made these brownies only I didn’t have any chocolate chips on hand. I substituted 4 squares of bakers chocolate and just added about 1 TBSP more sugar. They were delicious. I made a very light cream chocolate cream cheese icing for them. Fantastic.
This is the first time I have used this recipe and I will use it again. They are great.
Debbie says
Just made these brownies and they are delicious!love that they are no dairy!
I will keep this re ipe to make again!!
Maya says
I made this brownies twice-and everybody loved it!!!
Moist, choclaty and so yummmmmmmy!
For the third time i used the dough to make no bake truffles and coated with coconut. It was awesome!!!
Caroline says
I love this recipe and make it all the time. I like to add peanut butter chips to the batter then top with chocolate chips.
Caroline Salis says
I am an all-carbs all-fat all-sugar all-junk food type of girl and I have to tell you: this recipe has me SHOOK! It’s phenomenal!! Granted, I was a bit overzealous with chocolate chips (and added butterscotch chips too!) but I still love that this recipe is something I can feel good about. One question: I followed the recipe to a T, the only difference was using old fashioned oats instead of quick oats, and the batter barely filled the bottom of my 8×8 pan! Did I miss something huge with not doing the quick oats? I should also note that I used a 15 oz can of beans (well rinsed) instead of measuring out 1 and 1/2 cups. Any insight would be much appreciated! LOVE this recipe and will 100% be sharing it! I also want to say thank you for including detailed nutrition information.
Caroline says
I love this recipe! The only thing is that my brownies barely covered the bottom of an 8×8 pan – is this because I used old fashioned Oats instead of quick Oats? Any input is appreciated!
Connie says
I experienced the same issue. Not sure why. I ended up using a slightly smaller pan.
Deb says
Thank you so much for this amazing recipe! I make them quite often and my friends rave about how good they are! I also enjoy licking the bowl! LOL
Courtney says
These were great. I’ve made them a few times already and the kids loved them.
Becky says
Obsessed! Made them twice this week 🙂
Han says
The best brownies ever and I didn’t feel bad after eating them the way I always do with flour brownies. I did substitute unsweetened apple sauce for the oil–1/4 cup apple sauce. It was perfect. Thank you!
Connie says
My husband is always suspicious of my cooking because I’m always substituting ingredients in an effort to make our meals more healthy. He didn’t suspect a thing with these brownies!
Just made these and I have to say, this will be my go to brownie recipe. A few tweaks I made, I only used 1/3 cup maple syrup, replaced the coconut oil with 1/2 peanut butter & 1/2 applesauce. I used 1/2 cup chocolate chunks and 1/2 cup walnuts.
Next time I’ll decrease the maple syrup to 1/4 cup maple syrup and add a bit more apple sauce. This recipe is so easy.
Kristin says
Just made these last night. Full thumbs’ ups from the whole household! I only had about 1/4 cup of maple syrup, but next time I make them I may leave the extra sugar out – they’re plenty sweet as they are. These are totally becoming a regular for us.
Yana says
Heard of the beans brownies before but thought it would be gross. I’ve made these today and they have exceeded all my expectations!! In fact my husband said they’re one of the best brownies he has ever had. I want to experiment further and try making them with almond butter or peanut butter swirls. I bet adding walnuts would be super delicious too! I am hooked now! Thank you for this recipe!
Abbey says
Wow. These are so good. I did not want to share them with anyone, but I did. Thanks so much.
Nisan says
Hey! These are wonderful! Quick question, I see you said that a piece of brownie here is 115 calorie, but in the recipe you say that the whole tray can be cut into 9-12 piece. 115 calories is for a 1/9 piece or a 1/12?
Thanks!
Stacey Ferrari says
Hi Katie!
I truly enjoy your web site – Thank You! I made the black bean brownie (double recipe) with these changes:
Instead of oil/butter, etc., I used a whole avocado
7 Tbls of raw organic cocoa powder
1 Tbls cinnamon
2 tsp. Madagascar vanilla
3/4 cup Erythritol (sweetener)
6 oz. organic unsweetened applesauce
1/2 cup unsweetened carob chips
1/2 cup chopped organic pumpkin seeds
I eliminated the flour, salt and baking powder. They came out fabulous!
Dee says
Why write a review? Just go make your own blog if you are going to use a totally different recipe.
Dana says
These were amazing
Really
Really!!!!!
They do not taste healthy. I am going to make them for our Thanksgiving desert.
They were outrageously good. They were also the perfect texture for me. Perfect! There are some brownies that I will just not eat because of the texture.
Again, these were perfection.
Oh, I did add walnuts to it. I don’t like brownies without nuts.
A says
DO YOU HAVE A WAY TO MAKE A DOUBLE BATCH? MY FAMILY LOVES THESE SOOOOOO MUCH, THEY DISAPPEAR FROM THE PAN AS SOON AS THEY ARE COOL ENOUGH TO HANDLE!!
Jason Sanford says
I’ve doubled them 🙂
Carolyn J Stirling says
Can you substitute steel cut oats or rolled oats for the quick oats?
Jason Sanford says
You can always experiment, and be sure to report back if you do!
Mmv says
I made these tonight for my kiddos to celebrate the end of the first grading period, using dream chips to make it vegan. There was a lot of praise for this recipe. Even my husband, who read the recipe and is suspicious of vegan desserts, said this recipe is a keeper.
Nicola says
Fantastic recipe! I completely understand now why this is one of your most popular. I’ve made it twice and the key to success is to follow the recipe exactly!! I will be sure to try more of your recipes. Well done!
Jean Deems says
Yummy! Absolutely no sacrifice here; this is definitely the “go to” brownie recipe for my granddaughter and me. Considering her significant sweet tooth, this is a testament to the power of this particular brownie!
Can’t wait to try the blondies!
Thank you!
Robyn says
I made them and oh my gosh, they were so good! I was hesitant (duh) but SO GOOD. totally recommend!! Thank you for a healthy brownie recipe!!!
Lauren Campbell says
Ohhhh my goodness. Just made these. They are all that you say they are. So scrumptious! Thank you “)
Carol says
I love brownies and have been a die-hard boxed-mix fan. I have never made or tasted brownies from scratch that could come close to a boxed mix. Until these absurdly-ingrediented little nuggets of decadence. Well played, Chocolate Covered Katie. Well played.
Jil says
They are delicious! I love them! I didn’t have any chocolate chips but I had a secret stash of dark chocolate kisses so I used those instead. Yummy, melt in your mouth goodness!
Diego says
Can I substitute the black beans with kidney beans? Here in Mexico we have frijoles bayos a type of brown kidney bean which I was thinking of using in a lot of recipes instead of black beans.
Priya Patel says
Katie!! You are a genius. I’ve been looking for good vegan brownies for years- these are just perfect and guilt-free! I made them for my husband and a few friends at school and they had no idea how “healthy” they were until after I told them the ingredients. I’ll definitely be making these very often! Thanks 🙂
April says
What is the sugar content of these per brownie?
Amy Wood says
I tried it and it was delicious and easy! Also husband approved! My new addiction!
Stef says
These are absolutely amazing. Yet they’re so healthy. Definitely my new go-to brownie recipe from now on. I suggest doubling or triple-ing the recipe. Thank you, Katie. You’re a chocolate goddess.
Zita says
Can I use other beans instead of black one? I have red beans at home.
Jason Sanford says
You can always experiment! Be sure to report back with results if you do, so other readers can know how it goes!
Heather says
The taste was excellent and the recipe was really easy to zip up in the blender. However, they were very flat so I may keep trolling for a thicker fluffier recipe. They were best right after being baked as they had better texture. But, for a flour free sweet fix, they were great. And let’s get real, the beans don’t make this healthy given the maple syrup and chocolate!! But it sure makes me feel better to think so 🙂
Reni says
I just made these phenomenal brownies and they are sure the best brownies I have ever made and I’m not talking vegan brownies here. My toddler is into them, too. He loves dark chocolate. Thank you, Katie! Soooo delicious! Oh I forgot to mention I used carob powder instead of cocoa, because I ran out and they are still amazing.
Jason Sanford says
I love this picture!
Belinda says
I just made these brownies and absolutely love them! I used dark agave and coconut sugar. I increased the coconut sugar by adding an extra 1/4 cup because I like it really sweet but I didn’t feel guilty about having one after dinner! As a gluten free vegan I will be using this recipe again! Thank you for it!
Natasha says
Very delicious, you can’t tell there’s beans inside.
I’ll repeat many many times. Thanks for this great recipe Katie.
Natasha says
I forgot: I used oat flour! 🙂
Amber G says
I made these twice this week. The first time I made as written and they were not great. Very beany. I used maple syrup and large flake oats (as that’s what I had but I pulsed the oats first before adding). Think I didn’t pulse the batter enough either. they were really flat and I had to frost the brownies for anyone to eat them.
The second time, I melted the chocolate chips prior to adding to the batter. Much better…much, much better! I also used agave (first time using this ingredient) instead of maple syrup and the proper quick oats and I pulsed it/mixed it for much longer.
Both batches were very coconutty but it works. I may try a milder oil next time but I don’t know what yet. Will definitely make these again and again. Sooo easy and no one can tell there are beans in there.
Thank you for a great egg-free, kinda healthy, chocolate recipe!
Marley says
These look sooo yummy! I was craving brownies, I am glad I found you. Quick question, can you use dates as a substitute sweetener? Thanks!
Jason Sanford says
You can always experiment! Be sure to report back if you do!
Hanna says
OMG! Katie!!! These are indeed the best black bean brownies I’ve ever made or tried! I almost gave up on the whole concept altogether, as they just never turned out that well. I just took them out from the oven, let them cool just a little bit, and ate almost 1/4 of the uncut product! Thank you so much for the recipe. Everything I’ve tried from your website so fat has been nothing but outstanding!
Stephanie says
Omg I accidentally put in 1 1/2 cups of quick oats instead of 1/2 cup. I was wondering why it wasn’t blending right… I threw the thick batter in the oven. What do I do now.. what should I expect?! HELP!!!
Kelli Saunders says
Made these today for a group of 10-year-olds and they all loved them!! Sooooo good. We served them frozen (my favorite way to eat brownies) and had them cold (from the fridge this time) later as well. I didn’t have an 8×8 pan so I used a 7×11 and baked for 13.5 minutes and then froze. Will make these again!
Tina says
I would like to double recipe and put in a 9×13 pan. Would I cook them for the same 15-18 minutes?
Yujeong Yun says
This is the best brownies I’ve ever made PERIOD. THANK YOU.
Kerri says
I made my own version of this recipe, using half the sweetener and using coconut flour instead of oats. It was incredibly delicious. I ate the entire batch in one sitting. that is why they are dangerous. 🙂 Also, I omitted the baking powder.
Kamila says
Hello,so should I soak the beans before? For how long? ThanksJa 🙂
Jason Sanford says
If using canned beans, there is no need to soak. If using cooked beans, cook them according to the package directions.
Jen says
Just made these tonight & they are amazing! I made a few adjustments. I only added 1/4 c maple syrup along with a pinch of stevia. I also didn’t have quick oats, but standard ones. They were a little on the thin side, but still really good!
Destiny says
AMAZING! First time I have ever tried making black bean vegan brownies and they were so so good. I made them for my English class to celebrate Halloween and they even loved them!
Rima says
These are the most delicious brownies I’ve ever had in my life!!! Thank you so much!!!
Jessica says
Delicious! I even had my non-vegan sister in law make them for her kids and they LOVED them!! I love healthy and delicious brownies. I used a vitamix and she used a regular blender and it was fine. Next time, I’m adding nuts!
Love your recipes, Katie!
Mary says
I’ve wanted to make these for a long time, but forgot I had a small food processor tucked away , purchased many years back. I hauled it out and made these brownies. They are delicious. I gave one to my husband and, as recommended, did not tell him the ingredients until after he told me he liked the brownies. He was sure surprised to learn the ingredients. I just purchased a new, larger food processor online and am going to scour Katie’s recipes for more treasures! Can’t wait!
Lauren says
Our family absolutely LOVES this recipe- thanks so much! Do you think walnuts could be added in any way? Just thinking it’d be fun to switch up now and again, but the original recipe is stellar!
Jackie Santoro says
Is the book Chocolate Covered Katie the same book as Hello Breakfast???
Jason Sanford says
Nope, two different books! 🙂
Oneira says
Hi! I really want to try this recipe, but I just can’t find canned black beans in my local store.
Are red beans also good for this recipe?
Thanks in advance!
Jason Sanford says
You can always experiment! Be sure to reply back here if you do!
Missa says
I made these twice. First time recipe as written and they were fantastic. Wowed everyone at the Halloween party and none of them were vegan, or even fans of healthier desserts.
Made them a second time for myself so I decided to experiment with applesauce — instead of oil — to lighten them up. They still taste excellent, but they’re definitely more fragile and crack more easily. So if anyone is curious, yes you can sub the oil for equal part applesauce but if you’re giving them to someone or just wanting them to look more impressive for whatever reason it’s best to stick with oil. Taste wise they’re still amazing ♡
Caroline says
AMAZING!!!
Valerie Huff says
I want to make one big 9×13 pan of these, a little thicker than normal. What changes with you recommend for bake time, etc?
Ginx says
Yum!!!!!
Lewis J Grzesiak says
The black bean brownies are so fudgy, they tricked my 5 and 6 year olds into thinking they’re regular brownies, I also had a fried taste some, and told him the ingredients after he liked them, I actually frosted them, and they have tje same texture as the little debbie brand brownies, but these are WAY better.
Sophia Butler says
I actually made three different batches of black bean brownies and this one was my favorite—most like a fudgy brownie. Just don’t overbake like I did!
Natalie says
Hi!
These look amazing! I haven’t tried them yet, but I was wondering why the chocolate chips aren’t optional (since chocolate chips usually are)?
What would happen if I omitted the chocolate chips?
Thankyou!
Wally Jay says
Loved this recipe even before I went Vegan. Best brownies I’ve ever had. Love them and such a simple recipe with minimal ingredients. I’ve shared this wonder on my blog as well as promoting the recipe on various Vegan facebook groups 😀 Thank you!
Patty says
These were great the first time I made them and horrible the second time. I either didn’t blend as long as needed (but who would know since there is no time listed in the recipe) or different brands of black beans give different flavor results. I can’t recommend a recipe that can’t be reliably recreated.
Patty A says
These were great the first time I made them and horrible the second time. I either didn’t blend as long as needed (but who would know since there is no time listed in the recipe) or different brands of black beans give different flavor results. I can’t recommend a recipe that can’t be reliably recreated.
Jason Sanford says
Maybe you accidentally mismeasured something the second time or accidentally left something out? I’m not saying this to be mean but rather because it’s something I’ve accidentally done in recipes many times. And I can vouch for these particular brownies being amazing!
Helenia says
My toddler and I just made these. I made some additional changes. I used applesauce in place of the oil and reduced the honey by 2 tablespoons. My husband didn’t know their were black beans in it. I could have eaten the whole pan and my choc-o-holic kid LOVED them.
Sandra says
These are delicious! I did make substitutions. I cooked 1/2 cup dried beans in my Instant Pot for 24 minutes and natural pressure release. I substituted 1/2 cup banana for the maple syrup; used 2.5 tablespoons raw cacao powder; cut down the chocolate chips to 30 grams; and pressed 60 grams of walnut pieces onto the top before baking for ~20 minutes. Everything blended well in my Vitamix. They stick to the pan when refrigerated, so I’m going to cut them up and put them on parchment paper before hand. Thanks so much for the wonderful recipe!
Kristin Smith says
These brownies are amazing! I have made them twice using my hand mixer and they turn out great.
Tara says
I never write reviews, even though I read them all the time. I just made this recipe and the black bean brownies are amazing! I used 1/2 cup of honey and 1/2 cup of chocolate chips and it’s just the right sweetness. I also rinsed the beans very very well, so there was no lingering or even hint of bean taste in the brownies. I am hosting a Annual General Meeting this evening and along with other food, these brownies will be served. I’m worried there won’t be any left overs! Thank you Katie for all your healthy and great tasting recipes.
PJ Bibby says
These are so delicious and the perfect texture. I made a double batch but for the ‘sugar’ I used half honey and about 8 softened dates.
Amy K says
So I know this post is old, but I just came across this recipie and thought I would try it out. OMG are these good! My husband even ate them all up! The ingredients didn’t sound like these would come out good – but this recipe will be my go to for brownies! Can’t say enough good things about how well these turned out!
Carol Klopfer says
These black bean CCK brownies are awesome. I found your recipe posted on a Fitbit friends forum.
I have one question: Is it ok to make a double batch and bake it in a double size pan. I’m thinking about taking them to a party for the holidays.
Thanks.
Jay Perry says
I must say, these are d@*! tasty! My dad is a health nut so I’m sharing this with him. He loves to bake and I’m sure he’ll make some variation on this (just has to put his own twist on everything).
Joyce says
The Black Bean Brownies are delicious! They are easy to make and you can be eating them within about half an hour! And healthy too. Got the thumbs up from company. The greatest compliment is “I’d like that recipe!” Thanks from a new subscriber.
Erica says
I made these for the first time last night! I’m not very talented at baking but they turned out great!! I iced them with Betty crocker whipped icing (the milk chocolate flavour is dairy free). I had to restrain myself from eating the whole pan in one sitting. Looking forward to making these again!
Gina Begin says
I never leave comments. Also, I think I’ve shared one recipe in my life. This one got shared twice. These brownies are SO good. Make sure to blend well like she says! 🙂 Even though my pan was bigger than 8×8 and they came out thin, they were so good, moist, and chocolate-y. And next day was no different — the flavor and goodness was just as good the next day after being in the fridge. I don’t think I’ll actually ever go back to making regular brownies. The mouthfeel is awesome, the bite-ableness is perfect, and the fudgey to cake consistency was spot-on.
Thank you SO much for testing this recipe and publishing!
Fern Goodman says
just made these last night, the taste is fine. BUT the mixture was like glue, i couldnt get it out of the processor or off my wooden spoon. any suggestions? it also barely made 9 brownies. i followed the recipe to a T wont make again because i wasted too much product…any suggestions?
james says
i made these and my wife and i loved em she got me to make 3 more i used flax meal instead of oats it worked great for me
Bridget says
Just made these tonight…they are so decadent & rich!
I was skeptical about this recipe but there’s no taste of bean whatever & they were so fudgy and delicious.
Angelica says
wow, these were absolutely incredible!!!!! best brownies I’ve made, so fudgy, chocolately and perfect sweetness CANNOT recommend this recipe enough- all ingredients super easy to have in the house, in fact didnt even plan on making these but it was so easy!!
i blended the oats first into an oat flour, then blended the beans with it into a paste- for anyone worrying about a stray oat or bean hahahaha.
seriously thank you SO much for this recipe, amazingly delicious and will DEFINITELY be following your recipes from now on
you are a genius!!!
thank you again, so so yummy!!
Brigitte says
I am just done baking the brownies . I followed the recipe except I added 1/2 cup of walnuts and 1/2 table spoon more cocoa . These brownies are just perfect for sweetness ! I think if you like more sweet you can add some icing or a chocolate ganache . This was my first time baking with black beans , I like to bake healthy no matter what I am trying to bake ..it has to be healthy …these are awsome I just love it , next time I will bake them for 15 Minutes . Thanks
Katherine Avrakotos says
These are so good! I became vegan just a few months ago and have been eating so healthy and missing sweets and chocolate SO much but didn’t want anything processed. I came across your instagram and thought I would give a shot because I was craving sweets so much haha These are so good! They taste just like normal brownies but I don’t have to feel guilty about eating them it’s amazing! Will definitely try more recipes on here(:
Stephanie says
Do you think subbing melted nut butter (i.e. cashew butter) for the oil would work?
Jason Sanford says
Yes: https://chocolatecoveredkatie.com/2017/01/30/peanut-butter-brownies-swirl/ 🙂
R says
Best brownies E-V-E-R!!!
Alexa says
I can’t wait to try these, I love making vegan brownie recipes. One question though, I usually use flax or a flax “egg” in my baking recipes. Do you think adding flax to this recipe would help or hinder?
Samm says
I’ve made these several times now, and I figured it was time I leave a review. These are not only fantastic brownies for having beans in them, these are quite possibly the best brownies I’ve ever had, period! My fiance and his family rave about them and ask me to make them for most holidays now 🙂 Thanks so much for this amazing recipe!
Martha says
These are the best brownies ever. I have tried other recipe for black bean brownies but this is the
Best by far! I prefer using sunflower oil as opposed to coconut oil.
This recipe is a keeper.
Jessica says
Oh wow, delicious! I used agave syrup instead of maple and they came out amazing!!! I’m sure they’re equally as tasty with maple syrup though. I can’t even taste the black beans!!
Blair beaudin says
F@#$in awesome. Me and my family ate the whole thing in seconds
jane flagg says
WW freestyle – Beans have no points. I calculated these at 7 points for one, when a batch makes 9. That’s a good deal. I am in!
em says
has anyone tried these without the chocolate chips?? I really want to make these but don’t have any on hand!
linh says
Do you think this will work with boiling my own dry black beans instead of from cans? TIA!
Jason Sanford says
Many readers on here have done that, yup
grace says
Thanks for the recipe! Followed it to a T, and it was delicious. At first my husband said, “This isn’t as good as a regular brownie,” but then he reached for another lol. As a lover of sweets, this satisfies my sweet tooth!
Molly says
These were so delicious! I think next time I’ll need to bake them for a couple extra minutes, though. The consistency wasn’t quite “set” in the middle. I didn’t have an 8”x 8” pan so I had to use a 6” x 9” baking dish. That made it slightly thicker. Oh well, my five year old devoured the chocolatey goo anyway. And so did my husband and I!
Tana Marie says
I read the recipe and watched the attached video. In the video it appeared that eggs were put into the processor also. If so, are they missing from the ingredients list intentionally? I’m planning on making this recipe in the near future and i just want to make sure that I have everything correct.
Jason Sanford says
No eggs in the video 😉
Jody Green says
This was great…my husband is on a heart healthy life style and these satisfied his sweet tooth, I didnt have quick oats so i used the slow cooking oatmeal and it didnt seem to matter it smelled and tasted awesome..thanks sooo much for this recipe..
Nazly says
Does anyone know if red kidney beans will yield the same results/taste? canned black beans aren’t very popular over here, but there’s canned red beans in abundance
Ellen says
Tried these last week with ground flaxseed instead of oats for my cousin who eats gluten free and they worked well 🙂
I used dried black beans which I’d soaked & cooked the night before, agave syrup (because I didn’t have maple syrup), and a 125g bar of dark chocolate which I spent much longer than anticipated trying to break into chip-sized pieces!
Went down well at a family pot luck, converted some skeptics (the secret was out by the time a lot of people tried them), and even the small kids who had said they didn’t like dark chocolate were munching away. Thanks for the recipe!
Madison says
These are seriously delicious! The batter was great and the baked brownies even better. I added chocolate chips and peanutbutter chips on top while baking.
Theresa says
Wow these are very good! I’m not vegan but was curious to give them a try. I’m not disappointed. I even had everything the recipe called for. I’ll be making these again! Thank you!
FATIMA TUKDAT-DABUGAT says
Thank you so much for this idea and recipe my toddlers now eat beans. I made this yesterday and they loved it (brownies).
Maddie Quirk says
My mom and I tried this recipe today and absolutely loved it!! We played around with adding things here and there, but maintained the integrity of the original recipe. On accident, the vanilla extract content was slightly upped to 2 tbsp instead of 2 tsp… We also opted for only maple syrup as sweetener rather than actual sugar or stevia (the vanilla helped with the sweetness as well) and added in a little splash of coconut cream to help with the consistency. After cooking for 15 minutes, we turned the oven off and put it back in just for another minute. The consistency was perfectly moist and gooey and not dry at all like I was originally afraid of. We made a whipped coconut cream to pair with the brownie and strawberries (as pictured) and oh boy was it amazing together!!! The whipped coconut and strawberries added a great freshness that I would definitely recommend everyone trying. We’ll definitely save this recipe for future use, thank you!
Esther says
These are so good! I will never make regular brownies again. This recipe is definitely a winner. I never leave comments on these things but had to share. Thanks, Katie!
James says
Just made these. I don’t have an 8×8 pan so I doubled the recipe and put it in a 9×13 pan. To my surprise I also had to double the cooking time! After 20 minutes they were complete liquid, but after 40 minutes they seem fine. Still a bit warm and so still a bit loose, but delicious and I expect when they cool they will have the proper texture.
Autum says
I didn’t have any chocolate chips, so I decided to make these black bean chocolate peppermint Oreo brownies. First I added the optional extra 2 tbsp of sugar, then I added an additional tbsp of cocoa powder to the oat flower mix, and I took two regular size candy canes and put them in the food processor to blend with the black beans. Lastly, I crumbled up 4 Trader Joe’s gluten-free “Candy Cane Joe Joe’s” (basically these are peppermint Oreos) and pressed them into the top of the brownie batter with the back of a fork (after the batter was in the baking dish) just before putting it in the oven. The result was exactly what I wanted, so deliciously chocolatety with the perfect peppermint candy flavor!
Julie says
I have made this twice now. The first time I opened the can of beans I thought “This smells like dog food how can people eat this!” Well I did and it was YUMMY!!! I did wash and rinse the beans 5 times until that smell had lessened and these are divine brownies. Great for my shift away from sugar. Your website is my go to as I so enjoy baking-taking raw material and creating something yummy. The old fashioned baking is so unhealthy as in loads of flour and sugar. Thanks for all of your work, it’s totally appreciated!
Magda says
This is amazing!!! I used buckwheat flour, a bit less maple syrup but I still loved it. I don’t have a massive sweet tooth so less sweet version worked perfectly for me! Thanks Katie for this amazing recipe, so excited to try more!! Xoxo
Logan S Bachman says
Fantastic recipe. I make these all the time. Almost no dishes afterwords. Just the food processor container. Thank you Katie. As a registered dietitian I fully approve of these.
Catherine says
These were amazing. Would never have known they were “healthy” if I didn’t know. So most and delicious!!!!
Natalie Clark says
How should I store these? Can they sit on the counter wrapped up, or do they need to be refrigerated. Thanks!
Jason Sanford says
I’d refrigerate for freshness.
AB says
These were amazing. Couldn’t tell these were semi healthy and had beans at all! Fooled my husband.
Melanie says
I made these the other day in a cupcake tray and they turned out AMAZING! These were so rich and chocolately you couldnt even tell they were made from blackbeans. I took a few into work and everyone loved them:) BUT I amped up the heat and put these bad boys into cupcake form and smacked some cashewmilk ice cream on top after warming it up for a bit. Result? Sex in your mouth.
Jason Sanford says
I love the emojis haha 🙂
Kristin Allison says
Husband reguired to be gfree for over a month now and my hobby is baking. I tried several gfree recipes and none of them were very good… good for gfree, but not good, just ok. This is the first baking project that is just as good as anything else I used to bake and I am sooooo excited! I cut back on the honey and used a mix of chocolate and sea salt carmel chips. I frosted the top with chocolate chips and peanut butter melted together and have made them 3 times now! Thank you for giving me baking hope and a yummy brownie!
Jason Sanford says
Aw good luck to him! It can be so tough at first. If he can do oats (or look for certified-gf oats from companies such as Bobs Red Mill), a lot of Katie’s recipes can be gluten-free! https://chocolatecoveredkatie.com/tag/gluten-free/
If you like the bean brownies, I highly recommend the cookie dough dip too 🙂
Amanda Gray says
I LOVE this recipe!!! Like, legit love it. Not just for a healthy recipe. It is so good! And I feel so much better about it 🙂
Eva says
Just baked those, with minor changes – I do not own a food processor, but the immersion blender and hand mixer did things for me and it all worked out pretty nicely.
As I said, I tweaked a recipe a bit and added one super ripe banana to the batter and replaced coconut oil with peanut butter ( creamy) with a tablespoon of vegetable oil, had no black beans so used red kidney beans and instead of chocolate chips I put in some shredded dark chocolate ( 100 g). Tastes great.
Aimee B. says
OMG, these are THE best brownies EVER! I just made them with a couple modifications and it’s going to be difficult to resist eating the entire batch, lol! I baked these in individual silicone cupcake liners. I reduced the oil and used 2 T + 2 T pumpkin puree. I used 1 t vanilla + 1 t caramel extract. I used 1/2 c mini chocolate chips and then added 1/2 t to each brownie before baking. My husband who has a HUGE sweet tooth was making his moaning noises as he bit into it, lol! He had NO idea they had black beans in them. You really can’t tell. These are so amazingly fudgy and delicious. I will be making these often. Five stars from my little family of four. That means 20 stars, lol! <3
Nikki says
I make these every week and absolutely love them! Thank you so much!
Emily says
Legit delicious. I used Bobs Red Mill paleo flour, 40g, and a pinch of decaf espresso powder. Are they just like a normal brownie? Mmm…nah. Are they surprisingly delicious and sneakily healthy? Unquestionably. Highly recommend.
Ha says
As a recent carnivore turned pegan (vegan, but I eat fish), I have been scouring the internet for recipes that taste great. Your recipes have so far hit all the marks, especially this one. Wowie. Just delicious!! I’m wondering though, if I can sub applesauce for the maple syrup next time? These were so sweet with the chocolate chips.
Thanks so much for sharing!!
S says
The WW points are really wrong. Divided into 12 and using maple syrup and canola oil they work out to be 6 sp each.
Jason Sanford says
That’s smart points. The recipe doesn’t give smart points though.
Moa says
These are AMAZING! Everyone wanted the recipe. My friend was close to tears when I told her they were vegan cus she thought she couldn’t eat them as she’s doing veganuary. She said they were the best brownies she’s ever had. These are not a compromise for normal brownies. PS. I sprinkled sea salt on top… Yummmm!
Shay says
I love healthier versions of my favorite childhood foods! This recipe by far is the most decadent brownie I’ve ever had. Plus the fact that it’s loaded with healthy alternatives makes an even bigger difference. Thank you so much for such a delicious recipe, Katie!
Romina says
Katie, thank you so much for sharing this recipe. We have made it 3 times already, and works wonderfully every time! It has been a huge success and a great idea for lunch snack for my daughter (packed with beautiful black beans proteins :-)). Thanks again!
Tyler says
these brownies are insane! my go to dessert recipe. no one ever guesses the secret ingredient and everyone asks for the recipe. a perfect fudgy brownie.
Sherrie says
I tried your Black Bean Chocolate Brownies and they were delicious. When I first heard about putting black beans in brownies, I thought “really” but after about 30 seconds I realized of course. black beans and chocolate. We know it’s a good combo from Mole Sauce. This recipe is winner. I like it warm and gooey, very decadent and a little messy. Refrigerating made them very practical and sort of a cross between fudge and brownie. Thanks for the recipe.
Tayl says
Has anyone tried this recipe with kidney beans instead of black beans??
Natasa says
These sound great! I have everything in my cupboard except for quick oats. I only have traditional oats. Has anyone tried this recipe using traditional oats?
Thanks!
Jason Sanford says
Just pulse the oats a few times beforehand in the food processor and it should be fine.
Bonnie says
I only had old fashioned oats and it still turned out great!
Bonnie says
I was skeptical of how these brownies would turn out and really needed a chocolate fix. These did not disappoint! I ran out of pure maple syrup, so half of the 1/3 cup was honey. Also, I topped the hot-out-of-the-oven brownies with caramel pieces and chopped dark chocolate, let it melt, then spread it on top. My fiance loved them and couldn’t guess the “secret” ingredient. He was pleasantly surprised as he went back for seconds.
Lauren says
I made these tonight after reading this recipe about a billion times. I screwed up and forgot to put in the baking powder, so they’re kind of more like fudge but pretty good. They’re very rich and filling and my husband left half of his sitting on the table. My 4.5 year old daughter who won’t go near a vegetable unless it’s a french fry ate his leftover and declared it “yummy” ! I call that a win! Thank You!!!!
Maria says
Omgg these are amazing!! I used steel cut oats and they turned out great! Thank you sooo much for this recipe 🙂
Sarah says
I have made these brownies many times, in a pan, and also in mini-cupcake form, which I sometimes top with whipped coconut cream. They are always a hit. I don’t tell my guests they are “guilt-free” until after they try them, and everyone goes back for more. Well done.
Melissa says
Loved making these for my kids! Are there any tips to make the beans/oatmeal texture a bit less grainy? I pulsed the oats before adding the other ingredients, but maybe cooking the beans to soften the skins would help? They were delicious, but I wonder if the texture could be a little bit smoother. Thanks!!
Granny says
So delicious! I used peanut butter (Skippy creamy) because that’s what I had at present. I don’t like coconut oil. Didn’t add the stevia or sugar. My food processor is really a chopper, so next time I’ll run the oats through the vita mix and then mix in my chopper. Used 1/2 cuo of chips . Best part, you can lick the bowl ha ha! Thanks for a healthy recioe that is also Tasty!
joanna hodge says
Amazing! Rich, fudgy, decadent. And no one guessed the secret ingredient. Also, they are super-easy to make. Probably took me longer to wash the food processor than it did to whip up a batch. These are excellent. I’ll be making them again. Thanks for the recipe!
Perry Az says
These were great! I heard too many people say “well at least they are healthy”. I used Olive oil instead of canola, dark chocolate chips vs milk chocolate, truvia vs sugar. Turned out super! Only change I would make would be to use a smaller pan to give em more size. Even my picky junk food eating girls liked em after making the statement “oh great the health nut is making brownies now” 🙂
Leanne says
I made these tonight and they were amazing. My fiancé and I ate the entire pan together in one sitting! I used regular rolled outs and it turned out fine. The only thing I will say is that my batter felt like less than in the photos. My brownies were much thinner even though I used a 8×8 pan. The consistency was still good and I will definitely make these again but I might double up the batch to make more or see if using quick oats makes them thicker.
This is going to be my new go-to brownie recipe. I love your whole blog, thank you so much!
MICHELLE BLEEKE says
I am not familiar with the Atkins diet, but that is what my coworkers are on. Would this brownie recipe be acceptable for them to eat? I really want to make it for them.
Jason Sanford says
I would probably recommend asking them!
-Jason
Jenn says
I guess I’m late to the party but just discovered this recipe and made it today. OMG. Sooooo good. I doubled the recipe and baked it in a 9×13 pan, and they were very thin, with lots of chips on top, but totally delicious and I’m thrilled that they are healthy (aside of the chips LOL).
Jessica says
Thank you so much for this recipe!!! I’m always looking for new ways to consume beans and this is by far the most delicious way I’ve found! We don’t have a food processor so I used a blender. I found that I was able to still ~feel~ the beans in there once the brownies were baked but I had my dad try them without knowing the ingredients and he said they were the best brownies he ever tasted. He was really surprised when I told him about the beans. So, all this to say it still works pretty well with a blender.
Christine says
These are the best black bean brownies I’ve ever made. I used maple syrup and dairy-free chocolate chips and they were so good! I’m going to try using monk fruit, next time. Also, I used my kitchen aid mixer instead of the food processor, and they turned out just fine. Great recipe!
Linn says
I have black bean flour. How much should I add in if I’m using black beam flour?
Jason Sanford says
Hmm not sure if that will work, but be sure to report back if you do experiment!
Angelina says
Made these black bean brownies as my two year old and three year old ask for treats all of the time, and I always try to make them healthy(ish). These were fantastic! Very easy to make, they taste even better than regular brownies, and the texture was great (used a blender the first time, food processor the second time). Thanks for sharing this recipe!
Jan says
I found your site while searching for Black Bean Brownies. I made then today, the batter tasted great – not a hint of beans. Hours after they were cooled, I cut and removed them from the pan and put them in a glass container (Lock ‘n Lock). When we ate them, the texture was great, nice and fudgy but they had a very bitter taste, even though the batter did not. I used Pure Maple Syrup and the 2 tbls. of sugar and 1/2 cup of Ghirardelli 60% Cacao Bittersweet Chocolate Chips. Any idea why they taste bitter? And what to change in a future attempt?
Brian Mayenburg says
I double the recipe and then add a banana and 2 cups of blueberries…soooo good. Lots of happy eaters! Thanks for the recipe.
Chrissie says
Sooooo good! I added a scoop of vegan protein powder and some macadamia nuts. A+
Stacey B. says
I’m about 6 years late to the party, but these are fantastic! I made with vanilla protein powder (we didn’t have the quick cooking oats) and it turned out AH-MAZ-ING! Use mint chocolate chips and baked a little longer than the recipe said. Will be my new go to for black bean brownies. Exquisite!
Lebe99 says
These brownies are ridiculous. I’ve made them 3 times in a week and a half. So good my family can’t keep their grubby paws off them!!! Tonight I made them with honey and no extra sugar. I threw in a handful of dried cherries and we couldn’t believe how good they were. Thank you so much. I have a bunch of food allergies and desserts have pretty much been off limits for me. Well, good desserts. I can’t always eat fruit but sometimes you want….a brownie!!! Now I can have them. Thanks soooo much!
Ailene Shotsberger says
I just wanted to say that blending these in my Vitamix made them so much more smooth and yummy than when I had previously used a food processor. I was actually about to give up on the recipe because I just didn’t like the consistency! So, throwing that out there- a high powered blender really broke down the beans better, for me!
Vanessa says
How long do these keep in the fridge, also I assume you shouldn’t leave them on the counter right?? They taste AMAZING!! Thank you so much for sharing!
Jason Sanford says
3-4 days!
Katherine says
These are so delicious! A co-worker made them for a meeting last week and I was hooked. I tried them this weekend, substituting “pink sweetener” packets for the sugar, and using only 1/4 c agave, and they were fantastic.
One recipe, with these modifications, cut into 9 brownies, has 6 WeightWatchers Freestyle Program points per brownie.
Naomi says
My four boys had no idea they were eating beans! These were a hit.
My only very minor complaint was the ten seconds it took me having to look up the conversion because my oven is in Celcius!
I replaced the maple syrup with golden syrup and used grated chocolate instead of choc chips in my second batch!
Highly recommend this!
Sandy says
I just made the black bean brownies! I saw this on Dr Oz. I am bringing them to a party today. I will report back.
Sandy says
Okay the party was great and absolutely no one knew the ingredients in my delicious chocolate black bean brownies until the container was empty! All were shocked when I told them! Many want the recipe so I will be sharing your website on my blog and with my friends! Thanks so much!
Ella says
I doubled the recipe and baked it in a 9×13 pan for 23 minutes. Came out perfectly!
Wendy says
Ok I tried these today and they weren’t bad! Maybe 6.5/10? Despite cooking for 17 minutes and letting sit 10 they were soft and mushy and more like thick pudding custard as opposed to a brownie. I will shove in fridge to see if they firm up but since I like brownies warm this isn’t ideal. I used a food processor but even still the texture was a bit pasty with small bits of bean skin. That being said they are a nice healthier alternative to regular brownies.
Also I used the calorie counts on the packages of my oats, chocolate chips etc and it came out as 175 or so per brownie (batch making 12).
Erin says
These were to die for! I have tried a recipe similar before, but these are the best I’ve had. I used mini chocolate chips so they dispersed more evenly through out and they are just awesome! Thanks for a great recipe!
Verla Grubbs says
I made these black bean brownies with a whole bunch of substitutions and they turned out great. I used stevia for sweetener, unsweetened applesauce for the oil, and unsweetened carob chips instead of chocolate chips. They turned out great, which surprised me as I expected all the substitutions to ruin them. Only thing I’ll say is they probably aren’t as yummy as the ones with oil, sugar, and chocolate chips but I can eat one or two and not feel compelled to go through the entire batch at one time lol.
Lilly says
Omg how difficult is it to tell people how many grams there are per portion? I see no weight mentioned anywhere!
Becky says
If you make this with dry beans, you still need to rinse well to get rid of the bean flavor. I also found that with my low-power ninja it worked best to grind up the oats first before adding the other ingredients.
Jess J says
These were the best bean brownies I’ve made so far. I prefer dark chocolate, so my only complaint is that I would have preferred them a bit richer- maybe more cocoa or raw cacao instead. I’d be surprised if you didn’t trick people into thinking these are “normal” brownies. As a registered dietitian, I’d say swap these are a great dessert swap!
Alyssa says
I’m now obsessed with these brownies!
Thank you for this recipe 🙂
Bex says
Super fudgey and delicious! Awesome recipe
Becky says
I made these brownies today and WOW, so delicious!!!!! I could not believe how yummy they were. The only negative thing I could think of is the consistency is a little too fudgy, I wish they were a bit more solid. But the taste was honestly so good!!! Thank you!
Anne says
Amazing! My kids devoured them even knowing the “secret” ingredient!
Teresa says
Oh my goodness. I am so happy with these brownies. Thank you for sharing!
Ruth Donohue says
These are fantastic. I’ve made them several times and am not sure what I enjoy more; eating them myself or serving them to others and watching their amazement when I tell them they just ate black bean brownies.
Marie-Pier says
I just want to say that I had to try the recipe without the chocolate chips (just because it says not to and I’m annoying like that) and they turned out great! I used raw cacao powder and I added some raspberries and sugar free coconut flakes to the mix. Great recipe! 🙂
Karla says
Simply amazing, we all love it and came out perfect just at 1st try!
Thanks a lot
Love,
La Chuli
Andrea says
I wish Beans were Low FODMAP, I’d Love to try these. Unfortunately, extremely high Fodmap ☹️
Beth says
Third time in about a month I’ve made them. Only one person that I’ve shared them with said it wasn’t sweet enough.
I love it!!
Margaret says
I made these last month and froze some of them. My husband, not knowing they were “black bean” and “vegan” and “with stevia”, pulled some out and warmed the up and told me how yummy they were lol! These really do hit the spot for a treat that’s quite guilt free!
Noreen Jones says
They tasted to much like black beans I give it a c-..would not try this recipe again
Melissa says
I recently made baked cake donuts and they were a huge hit with my family… and then a huge sugar crash. I’ve tried black bean brownies before (your recipe? I can’t remember) and liked them, so I thought I’d see if anyone had tried making these in a donut pan? I think I’ll give it a try anyways and will come back and let you know how it went. Unless you happen to have a specific recipe for black bean chocolate donuts? Thanks!
Cindy says
Very chocolatey and fudge-y – nice!
Michelle says
Just making this now in the oven! Smells so good =)
I read it’s possible to freeze these? I’ve made them ahead of time for my dad’s bday and wasn’t sure if freezing it right in the pan is ok?
Jason Sanford says
You can!
Kim says
These were absolutely delicious. However, my guests and I all agreed that we wouldn’t call these “brownies” – the consistency was more like fudge than it was a brownie. Mine were a lot flatter than the ones you have pictured – how do you get a more cake like consistency?
Rosy says
So good and easy to make!!! Definitely going to make this a regular sweet treat. I didn’t have any chocolate chips on hand, so I sprinkled some shredded coconut flakes on top to add texture.
Amy says
I have to admit, I was pretty skeptical about this recipe before trying it out, but after making them last night – I’m obsessed. I’ve already gotten the ingredients for another batch. I did however cook them for slightly longer at a lower temperature. These are so good, even my husband loves them and I didn’t even expect him to be willing to try a bean brownie! You wouldn’t know they were made from beans, they taste so bad for you – in a good way! Love it.
AutumnR says
My husband and I (and all our friends!) love this recipe. I tweaked it a little bit…I use oat flour instead of rolled oats because it gives a finer texture (maybe my food processor isn’t strong enough to fully break down the rolled oats, even quick oats). I also use coconut oil mixed with sunflower oil because I find the coconut flavour to be a bit too present for my taste (not strong in general, I just don’t want to taste it), I used the same total amount with 1/3 being coconut oil and 2/3 sunflower oil. I’ve also tried all the sweetening combinations you suggest and I find that 100% agave syrup works great and is cheaper than maple syrup, we found no flavour difference. Thanks so much for posting this recipe. My husband has a dairy sensitivity and it is a challenge to satisfy his sweet tooth. I make this several times a month.
Britt says
I am vegan and brought these to my meat-and-potatoes office today for our monthly birthday celebration. Too platters full of brownies annihilated! Everyone had rave reviews! I had two people come by my office asking if there were any leftovers. I used my Vitamix to make sure everything was smooth but otherwise followed the recipe to a “T”. Thanks for this awesome recipe!
azhotmom says
I guess “good for you” is in the eye of the beholder. Yes, there’s more fiber & protein in these brownies, but if you do the math there is a whopping 150 grams of sugar from all the honey and chocolate chips in this recipe. And if you add the extra chocolate chips on top “for presentation” it’s going to be even more. That comes out to at the last 16 grams of sugar per brownie, exactly the same as regular brownies. Ain’t nothing healthy about that! Sugar is sugar whether it comes from honey or granulated sugar. Also I noticed there are many people commenting here that are on low-carb diets that think these brownies are okay. There’s a lot of carbs in black beans!
BrownieLover says
I’m not sure where you’re getting the 150g of sugar, unless that’s for the whole pan?
While it is true that sugar is sugar is sugar, these come with a lot more fiber, way less saturated fat (depending on the oil/fat used, of course), and no cholesterol, compared with regular brownies.
I cut mine into 16 brownies (which was plenty as a serving size for me), and even with a total of 1 c. of chocolate chips, and 1/2 c. of maple syrup (I don’t like the way agave or stevia taste), after putting it through SparkRecipes, I came up with:
Per brownie (1/16 of pan)
140 calories
6.9g total fat
2g saturated fat (I used olive oil, so that must be from the cocoa butter in the chocolate)
19.2g total carbs
2.5g fiber
11.9g sugar
1.3g protein
Regular brownie, made with butter, eggs, and white flour (1/16th of pan, also topped with the 1/2c. chips I used in my version)
160 calories
9.5g total fat
5.8g saturated fat
27mg cholesterol
19.9g total carbohydrate
1g fiber
15.4g sugar
1.5g protein
Overall, not terrible. Not something I’d want to have on its own, but as a dessert or treat, it’s tasty, has far less saturated fat, and what is there is from a non-animal source (important for those of us with genetically high cholesterol). Although the total carbs are comparable, the black bean brownies carbs come with more than twice the fiber, and the nutrients present in black beans that are lacking in plain white flour. The way I made them, there wasn’t a lot less sugar, but the recipe definitely has room to easily reduce the sugar (eliminate the chips on the brownie, reduce the maple syrup or replace with a non-nutritive sweetener, etc.).
I personally will swap this recipe for my “regular” brownie recipe, especially at family events where there are people who are gluten- and dairy-free. I like the extra fiber, and lack of dairy-based saturated fat.
Joanie says
These brownies were delicious! I enjoyed them immensely. Since I don’t bake many sweet treats because of health considerations, my husband approached them suspiciously and knew they must have something healthy in them. Lol.
I used Old Fashioned Oats and 1/2 maple syrup + 1/2 agave (total 1/2 cup) and they were perfectly fine. I probably processed the batter a little longer than I normally would. I will be including these in our diets. I don’t eat many sweet treats but these were pretty guilt free.
As an aside, some of you “ladies” leave some fairly rude comments on this site. Being in a “mature” age group (over 60), I bet dollars to donuts that it all boils down to jealousy. My advice is: if you don’t like it, don’t visit this site. I mean, REALLY? This isn’t Junior High.
Joanie says
Actually commenting more on the rude comments from other posts (like What I Eat In A Day) than this particular one.
eva says
the hubby made these last night and they were delish! thank you! would you happen to recall if the nutritional information is based on 16 servings or 9 per pan?
Jason Sanford says
12 🙂
chrissy says
Thank you for this recipe, I have NEVER made a black bean browine. I was like most people, thinking its probably going to taste odd & like black beans, but I had to try. I really like them, I’m going to make another batch. I thought they could use a little more oatmeal to give them better texture, felt a little squishy. I think 1/2 cup chocolate chips would be enough, I did 3/4cup. Even my 6 year old son was like yum mom why are you taking them to work. Some co-workers wouldn’t try but the ones who did really enjoyed them. One said it reminded him of a almond joy.
Cams says
SOOOOO GOOOD!!!!! My sister (who is not as adventurous as me when it comes to food) said that they ‘tasted like regular brownies’. What she doesn’t know is what the ingredient list is…. Nevertheless, my mom and I think they are GREAT.
Katharine Vincent says
Hi! I just made these for a chocolate fermentation class and I want them to look like the brownies in the sliced brownie photographs with the glistening top. how did you do that, because mine look dull after baked. Thank you. Can’t wait to taste them!
Ana says
Do you not need any eggs for this recipe?
BrownieLover says
Nope! The beans provide the protein needed to help hold everything together.
BrownieLover says
I made these yesterday to have for dessert tonight. Before I served them to my kids, I decided to try one with my lunch.
They are delicious, quite sweet. I made them with all maple syrup (a total of 1/2 c), and I used 1/2 c. chocolate chips in the brownies, then spread another 1/2 c. on top to soften and spread as a sort of “frosting”. That was almost overkill for me, but I know my kids will love them.
I baked mine for 18 minutes in a 350F convection (fan-assisted) oven. The brownies came out quite soft, so after letting them sit overnight at room temp (still too soft), I put them in the fridge this morning. By lunch my little one I’d brought to work was nice and firm and fudgy. I think next time I may bake them an extra 2 minutes, and try leaving off the “frosting”.
I’ve made quite a few other black bean brownies, and always ended up doctoring the recipes, usually by adding chocolate chips like Katie did here. This recipe didn’t really need anything!
Deedee says
The best brownies ever. They are so good not just for “black bean brownies” but compared to normal brownies they are also at the top. Could not taste the beans at all. Even my family who is very against “vegan/vegetarian” food remakes , thought they were amazing and they want to make more beans stuff!
Rubianne and Mommy says
We loved this recipe so much that my 6 year old made a video! You are amazing!!! Thank you for the recipe!
https://youtu.be/N8w2qUFVKvo
Jason Sanford says
So cute! Especially at minute 2.
Jason (and Katie)
sherri says
Reworked the calorie amounts….
It came out to 172 calories if pan is cut into 9 pce’s
and
129 if pan was cut into 12 pce’s
sherri says
12 servings are 130 calories
9 servings are 172 calories
Shelby says
These turned out great! The only thing I did differently was I added a scoop of chocolate Quest protein powder and did two tablespoons of vegetable oil and two tablespoons of unsweetened applesauce. 4 weight watchers points and totally worth it!
Renee LaBoucane says
These turned out great! I used honey as the sweentner.
Traci says
Just finished whipping these up and they are absolutely delicious!!!! Thanks so much for posting this recipe Should they be refrigerated after cooking?
Jason Sanford says
After a day, I would for freshness. I usually do right away too but it’s not imperative.
Melissa Scott says
These were so Yummy ! thank you for sharing 🙂
Meagan says
I made these today and didn’t have chocolate chips on hand. When you want brownies, you want them now! I substituted 4 Tbsp of cocoa powder total (her original 2 TBSP + 2 more= 4 total). I also added 2 extra TBSp of oil/ butter and threw in some extra stevia to taste. There are no eggs in this recipe, so why not taste test the batter several times 😉
So, in summary: No Chocolate Chips- 2 TBSP cocoa powder, 2 TBSP butter, extra stevia
Stacey Jarratt says
These brownies are a family favorite for us for years now. There is no compromise on taste with these. They are good enough to fool anyone skeptical of eating healthy foods, and so fun to tell them later. They’re healthy enough to put in my kids lunch boxes as a snack. I’m baking a double batch right now. They’re delicious shortly after they come out of the oven, when they’re warm and gooey. Once they’re cool, they firm up enough to be a finger food. YUM! This is my first ever recipe review because this one deserves it. Thank-you Katie for sharing your passion.
Asees says
Absolutely amazing! I am making these every week because we all fight over the last piece! My kids take them to school. They taste so delicious. You cannot taste the black beans at all! They’re just so fudgy!
I always sprinkle some chocolate chips on the stop too. If anyone is on the fence about trying these, PLEASE DO, you seriously won’t regret it.
Thank you chocolate covered Katie for this recipe xxx
Amber says
So I did things a little bit different. I used old fashioned oats, almond oil, and for an added boost the It Works chocolate Greens. I would suggest putting the oats in the food processor first and making a flour like consistently out of it. These are so delicious my kids ate them all.
Rebecca says
My first time making black bean brownies and I love them! The taste is fantastic and so rich. I thought they looked baked when I took them out, after 15 minutes, but when I cut them they were a bit too soft. I put them in the fridge, as suggested, so I hope that works! Overall, so happy with the results!
Melissa Hudson says
Just wondering if I can substitute Ghee for the coconut oil?
Jason Sanford says
I don’t see why not!
Ingrid says
I made the following substitutions. Replaced 1/2 cup oatmeal with 1/4 cup oatmeal and 1 egg. Used peanut butter instead of oil. Decreased maple syrup to 3 TBSP. And increased cocoa powder to 4 TBSP. We scattered dark chocolate chips on top- not too many. Used 7 1/2 X 11 in pan instead. Brownies were a little thin for adults, but perfect for kids. Taste was great. Definitely sweet enough if you are a dark chocolate type of person. Glad to add this recipe to my collection.
Jenny says
I’ve made these before and love them! I was wondering, is there a work around if I wanted to make individual portions like say in a cupcake or mini cupcake? Does it still bake the same?
Jason Sanford says
Other commenters have done it in a muffin or mini muffin pan so it definitely can be done! You’ll have to experiment with baking time. Be sure to report back if you try!
Veera says
Hi, I have black bean flour and kindly advise how I can incorporate it to this recipe by weight. Thanks.
Jason Sanford says
No idea, but edible experiments are always fun! Be sure to report back if you try!
Matthew S. Moore says
Great recipe. I like these better than regular brownies. I used vegan choco chips, so this recipe is 100% vegan. You rock Katie.
Matthew S. Moore says
They look pretty much the same cooked as they do raw, but the awesome thing about this recipe is that you can eat it raw or cooked. Make the batter, the put in fridge, then eat a spoonful any time you need a little snack. Brilliant!
Rebekah deButts says
I made these for the first time today and I’m obsessed. You do not have to have a food processor, but I think I will go get one anyway. I used regular rolled oats, and extra cocoa powder for the extra chocolate flavor and they are so yummy!!!
Krista Stephenson says
This is my new go to when I have a sweet tooth! Absolutely delicious! Heat it up a few seconds in the microwave and it’s hot fudge gooey-goodness! I even tried it out on my non-vegan coworkers. They really enjoyed them. I wonder if I could use applesauce in place of the oil. Any thoughts on that? Thank you so much for this decadent recipe! For all the carb haters out there… as a vegan a key source on protein is legumes :o)
Kanthi Nihalani says
Made this for the 2nd time . Love love it! Thanks for making healthy desserts possible
Wayne Ryerson says
I made these today, I used bitter sweet chocolate chips and a little extra cocoa powder and only a third of maple syrup and they were plenty sweet and extremely delicious. They came out plenty firm, I did not use quick cook oats and it was no problem. I like them even more after being in the fridge, very fudge like. I used dried beans that I had soaked and cooked as I hate canned. I already have people asking for the recipe.
Nelly McDougal says
I did not use the right size pan, so mine came out quite thin. I must admit that I have been afraid to try any desserts made with beans, despite being a longtime vegetarian/0ccasional vegan or plant based eater. I do tend to eat gluten free, so I appreciate this recipe not using any flour.
I truly did not think they would come out delicious. Your recipe is the FIRST one I decided to make, and I am very impressed! I added sugar free chocolate chips AND chopped roasted walnuts…..I’m so glad that I cut them and put them away in a storage container. I follow WW, so this recipe the way I made it came out to 6 SP’s, which is not bad considering that I used SF chocolate chips, walnuts, and pure maple syrup. Will definitely make this again! Thank you so much!
Malin says
Second time making these—they are so good!! My husband (not a vegan!) loves them too. For anyone curious about oat substitutions, I was low on oats so made up the difference with almond flour (ratio was probably 50/50), and they turned out great.
Jenn says
Can I use almond flour as an alternative for oats?
Jason Sanford says
I don’t see why not but you never know unless you try. Be sure to report back if you do!
Nicolle says
Just did a trial run for my daughter’s birthday cake, and these are amazing!!! She loves them! Is there a black bean chocolate cupcake recipe I could use for my guests?
Lindsay says
I’ve tried a few black bean brownie recipes and only been half happy. But I made these tonight and I’m totally impressed! They are fudgy, but not too wet and not bitter at all, but also not too sweet!! Definitely going to become a staple in my house. Thank you!!!
Oceanile says
This is my 5th time making these and no one ever knows that they are egg free and made of beans! One of my twin sons love them (the other does not like chocolate. Weirdo!! Lol) and his friends never believe him!!
Anyway after testing a different recipe last night from minimalist baker (adore her!!), I’m back to the trusted Katies’ version. I’ve tripled the recipe and used all honey (didn’t have enough syrup and it’s also more expensive!!), regular oats, and sprinkled it with a mixture of crushed 80% dark chocolate and shredded coconut. The tripled batter made 24…Was hoping for more!! I put them in silicone muffin moulds as shown here and they will be taken to the bake sale tomorrow to offer an alternative to kids with allergies. Hope they like it as much as the teachers do!
Kim says
This recipe is unbelievably good!!! No one I served it to knew it was healthy (or made of black beans) and they ranged in age from 5 to 55. I don’t see the need to make an unhealthy brownie ever again 🙂
Margo Miller says
I just made these for a friend who is hiking the Appalachian Trail. I’ll freeze and send them to her next “package address.” They’ll be a perfect mix of treat and protein/energy for her.
Kate says
I made these for my chocoholic girlfriend, as we literally went vegan for an experiment two weeks ago and she’s been dying! (Okay, they’re not totally vegan but *very* close). As somebody who has essentially never baked, and definitely never made a healthy substitute for anything, these blew me away! Absolutely phenomenal and *so* chocolatey! They even taste gooey! Great job!
Rachel says
These are delicious. I’ve made this recipe 4 times now, and every time they’re very good. I tried substituting peanut butter for 1/2 the oil, and I use 1/3 almond flour + 2/3 oatmeal, and they were just as good as the original recipe.
Olivia says
THESE ARE SO GOOD!!!!
I was skeptical even after reading comments, because I’d never tried a black bean brownie before.
Seriously, make them. They are so decadent and delicious. I put some nut butter on the top which in my opinion made them even better 🙂
Thank you, Katie! Excited to try more of your recipes!
Angie says
Made the Black Bean Brownie Recipe today. I doubled the recipe, & it baked up nicely in a 9”x13” pan. Me & my 3 boys loved them. We served them with a scoop of peanut butter vanilla ice cream, & it was such a good dessert. The brownie itself reminded me of a molten lava cake. We’ll definitely make them again. Yum!
Angie says
Also, we could’ve just eaten the whole bowl of brownie batter before even baking… it was so good!
Debi says
I love these brownies but would like to use FRESH made black beans rather than canned. Anyone know what the cup measurement would be? Thankx!
Kim says
Delicious!! I’m trying to find new ways to make our favourite treats healthier. This was a major win! Fudgy and wonderful ☺️
Imee says
amazingly good!!!! it’s unbelievable! i never thought it would taste that great!
Deni_Valcory says
These are my all time favorite healthy brownies. I mailed them out of state last month and my sons friends loved them and begged for more. Thank-you Katie!
Hank says
I tried the recipe and got comments the brownies were Ok to Good. Started playing around and now get comments good to excellent. I like my brownies sweeter. The main change is: I added eggs and Sweetened condensed milk (low fat). So now, not as healthy but closer texture to ‘real’ brownies (less fudge like). Also added Peanut Butter powder (‘cuz what’s better than P’nut butter & chocolate) for more protein?
Hank
Ingredients
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
3 tbsp cocoa powder (10g)
3/4 cup quick oats (40g) (See nutrition link below for substitutions)
1.5 tsp salt
1/2 cup pure maple syrup, honey, or agave (75g) (Normally use agave, honey should be sweeter)
1/2-3/4 c stevia or slenda (use the kind that matches sugar cup for cup)
1/4 cup coconut oil (40g) (See nutrition link for substitution notes)
1 tbsp vanilla extract (imitation, use 1 tsp for real stuff)
7 oz Sweeten condensed milk (low fat OK)
1 Tbsp baking powder
6 oz (1 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
2 Medium eggs (3 large eggs for double recipe
Optional:
1/4 cup Peanut Butter powder (what I normally use) or
1/2 cup Peanut butter
Instructions
Black Bean Brownies Recipe: Preheat oven to 350 F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth. (I put all chips in) 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,
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.
Note:
⦁ Can add all the chips to the food process for a more consistent texture, or add them afterwards
⦁ Semi sweet chiips least sweet, Milk chocolate chips sweetest
⦁ For double recipe: use 13×9 pyrex pan and cook 40 minute
joanna Hodge says
These are amazing. So easy to make, and every time I serve them people rave. I’ve made them a couple of times for coeliac friends using certified gluten free oats. I can’t find the quick oats, so I process the GF oats for a couple of minutes in the food processor to make them finer, then measure the 1/2 cup required for the recipe. They come out perfect.
Vivie says
Easy to make, and they are delicious.
I added the chocolate chips right in, also used 2 cups beans because that was the size can.
They are very good
Jessica says
Must you use a can of wet black beans for this recipe? Or are you able to use a bag of dried black beans?
Jason Sanford says
Many people do use dried beans here, but you just have to cook them first and then use the cooked ones, which is basically just what canned beans are (beans that are cooked).
Pragya says
Wow! Never knew we can make brownies out of black beans. Thanks for sharing.
Cathie Ensminger says
I made these for the first time last night and they are delicious. Your recipe says there are 3 Weight Watchers (WW) points per serving, when I entered the recipe into the WW website it came up as 7 WW points per serving. Still I very good recipe.
Jason Sanford says
Hmm it definitely depends on specific brands, if you include the chocolate chips, what online calculator is used, etc. Also freestyle will be lower because beans are now free foods on ww I think, right? (I’m not on ww, just going by what people have told me.) I love these too 🙂
Jason
Meeta G. Parker says
Hi Katie,
I tried your recipe yesterday and love the brownies. Thank you so much for the recipe. I was afraid to try them, but finally gave it a shot. Fabulous!!! I will make them again and share!
Emma says
These brownies are so good! I’ve been meaning to make black bean brownies for so long, and I finally got around to it- I’m so glad I did! I used more chocolate chips than called for, which made them even better. I’ll definitely be making these again. Thanks for the recipe!
Angela says
I calculated this on my fitness pal. 300 calories in 1 of 9. Not worth it! I can’t eat these. I made them based on the nutritional facts you listed which is clearly not accurate.
Jason Sanford says
I’m getting a count closer to hers, and I know it’s one of the recipes in her cookbook that was calculated professionally, and the calories are close to her numbers in that as well, so my guess would just be an ingredient is listed wrong in myfitnesspal probably! I know for one thing that online calculators sometimes give out results based on recipes made with dry beans instead of cooked ones even if cooked is specified, as Katie mentions in some of her posts. So it’s definitely not as much as 300! 🙂
Scott says
Hi Katie,
These brownies are the best! I’ve made them a bunch of times and my whole family loves them.
The only strange thing is when I take the brownies out of the oven, when I let them sit a little, all but the edges sink a little.
I’m using a new aluminum-free baking powder, and I don’t know if that’s doing it, or if it’s the oven, or something else.
Wondering if you have any ideas.
Either way, I’ve got to grab one right now! 🙂
Thanks,
Scott
Catherine Gallagher says
These came out well – I used almond butter instead of the oil. I “greased & floured” the pan by spreading a little almond butter then dusting with cocoa powder. Very tasty….a hit at a pot luck I took it too.
Margault says
THey are great even though I cooked them for 40 minutes. My boyfriend and I loved them. Isn’t there a way to put less sugar tho ? Because it seems like a lot.
Jay g says
I just made these and they are great. The only thing I noticed was the oats did not seem to be ground as smoothly as I hoped. I used Quaker steel cut 3 min quick oats. Not sure if that made a difference or not. I used a b&d food processor I will be making them again
Jason Sanford says
We use rolled oats or regular (not steel cut) quick oats. I think steel cut would be too hard maybe.
Stephanie k. says
These are absolutely amazing! However, when I calculate for 12 brownies on my fitness pal, I’m ending up with 25 carbs per brownie. Does anyone know what I’m doing wrong?
Jason Sanford says
Hmm, I know some online calculators have certain ingredients listed wrong in their databases, and beans are one of those ingredients. It often will calculate results based on dry beans even if “cooked” is specified. Maybe that’s the issue there too?
Michi says
These are amazing! I have made this recipe 4 times over the last two weeks for various circles of friends and everyone loved it. I tend to bake them slightly longer, otherwise they are just too gooey. They are super moist and simply delicious. Thanks for this amazing recipe!
Yaffi Lvova, RDN says
I’ve been making these for a while, and loving them. Today I promised my twins brownies before seeing that I was out of black beans! I subbed garbanzo beans and they worked wonderfully. Beautiful, fudgy, and delicious!
Elaine says
I made these today for a party and everyone loved them. They were amazing and no one would could believe they were made from black beans!
christine says
Made these this morning and they are good! My local bakery makes a vegan GF black bean brownie, so I wanted to try to replicate. Next time I will try to make them a little thicker. It’s possible my pan was 9 inches. I also, completely by accident, left out the oil entirely, and they’re still okay, so if anyone is trying to cut back on oil/calories, it’s possible to make this without! That also might have been why mine were on the thinner side.
Will be making these again , next time with the oil and possibly in a smaller pan! But very good as is, especially with a little bit of peanut butter on top.
Jamie says
I had been wanting to make black bean brownies for a while, and I’m so happy that my Google search led me to this food blog!
I made these babies last night with very little variance from the recipe. Only:
–I used quick-cook steel cut oats instead of regular quick oats (I ran them through the food processor first to try to “flour them up” a bit, but I don’t think it did much).
–After making the batter I realized that I didn’t have an 8×8 pan, so I greased a 12-count muffin tin and made cute little round brownies instead. Since I thought they’d cook faster in this form, I reduced the oven to 325F degrees instead, and made sure to pull them right at 15 minutes.
…HOLY COW! They were AMAZING. (Yes, “were”; they didn’t last more than a couple hours between me and my hubby.)
My husband is making me make them again tonight, even though it meant he’d have to go to the store to get more beans (his #1 least favorite errand).
I might invest in a mini muffin pan just to make these for potlucks.
Thank you so much for developing such a stellar recipe, Katie!!
Greg says
Awesome recipe that’s so easy even I can’t screw it up. I’ve made them several times and they’re always a hit. Thanks!
Scarlett says
Hi Katie, may I know 1. How do you preheat your oven
2. What’s the heat selection you use? Mine has no heating, top and bottom heating + cconvection, top heating + cconvection, top and bottom heating
Thanks, I tried this a few times and it turned out the top part burnt and the middle and bottom of brownie is not cooked / moist. Any ideas where it went wrong?
Thank you!
Jason Sanford says
Preheating the oven just means turning the oven on and not putting the recipe into the oven until it reaches the designated temperature.
Amanda Farris says
These didn’t turn out for me. Followed to a T and they came out severely gooey and unable to be sliced. They’re in the fridge so hopefully the coconut oil will set and I’ll be able to eat.
Jason Sanford says
Definitely let them refrigerate overnight, as they firm up considerably!
Kailyn says
I made these brownies today in my baby food processor from Aldi’s (Less than $10) and was not at all disappointed with the outcome. These brownies are chocolately, gooey, and everything a brownie should be. I love that the clean up for this is extremely simple because everything just goes in the food processor. The only thing I did differently in the recipe was to split the chocolate chips as half in the food processor with the batter and the rest on top. I think this helped trick my brain and add to the melty goodness of the brownie. Very excited to make more recipes from this site!
Trish says
Have you tried making these with black bean flour? I’m curious how to convert the canned bean measurement to flour.
Love your recipes!
Jason Sanford says
We haven’t tried, but it sounds like a fun experiment!
Jason (media relations)
Julie Zoutendam says
FWIW, I’m not even vegan. I just searched Pinterest for a healthy brownie, saw this recipe, had all the ingredients on hand, and whipped them up. They were AMAZING!!! Chocolatey, fudgy, gooey, perfect brownies to fix that sweet tooth without undoing my diet. I only had old fashioned oats, and am happy with the results. I also added about FIVE pinches of uncut Stevia, but I tend to like things super duper sweet. Great recipe, and will definitely make again!
Jason Sanford says
Same. I’m not vegan but this is one of my favorites 🙂
Cass says
These brownies are amazing!! They turned out perfectly moist (sorry :)) and you could taste any black beans at all! I gave some to my family and they had no idea! I didn’t add the extra sugar but put in one packet of Splenda instead and they were still so good. I also did half maple syrup and half honey and there wasn’t and overwhelming honey or maple taste which I really liked. I definitely will be using this recipe again! Thank you!!
Sarah Reuter says
I don’t write reviews, ever. I was highly skeptical and a newby to healthy baking. These brownies were amazing! They were gooey and chocolatey and heaven. My kids live them too! Now I have to keep from eating the entire pan. Thank you!!!
Richa Raj singh says
Drooling share !!! will try to make soon
Morgan says
Just made these brownies yesterday. The only difference in the brownies I made is that I cut up a dark chocolate bar (couldn’t find vegan chocolate chips) and used the chunks instead of chips. The brownies were absolutely delciious and the beans offered a soft, moist consistency I’ve never matched with any classic brownie recipe. 10/10. Thank you for the recipe!
Kardelen KAPTAN ŞEVKE says
Winner!
mmmbuji says
These definitely taste delicious. HOWEVER, do not trust her calorie information. I have no idea where she got 115 calories per brownie. As written it’s 160 calories per brownie IF you cut it into 12 brownies and only 2.5 grams of fiber. If you do 9 brownies per recipe it’s 212 calories per brownie and 3.3 grams of fiber. I used sugar instead of stevia but even taking out the sugar only brings it down to 154 calories (12 brownies per batch) or 204 calories (9 per batch). Just an FYI!
Cary Hanna says
Thanks for this recipe! My daughter was challenged to bring a healthy food to a nutrition and exercise class she’s taking, and she wanted to bring a dessert. No one knew they were made with beans! After a test batch, we did find that purreeing the beans alone in the food processor for a REALLY long time, and then the oats with the beans (before adding any other ingredients) gave a texture more like a real brownie.
Hanna says
AMAZING! Like legit AMAZING! Even my fiancé who doesn’t even like veggies (except pickles but those don’t count) liked them. He even brought them to work and people asked for the recipe! Magic
Dorothy Anderson says
I made these and they are VERY GOOD. I was a little on the skeptical side, but I was also intrigued by the recipe. The black beans really are a great substitute. I used honey, not maple syrup, 2 tablespoons of sugar, as my option, and vegetable oil verses coconut oil. I would make these again, for sure!
Larry G Koski says
Hi Katie,
I made the black bean brownies into mini muffins instead….I used oat flour made from rolled oats in my coffee grinder. They are excellent! Even my wife likes them! Keep up the good work, I will be visiting your site often.
Sarah says
Best brownies I’ve ever tried.
Beth says
I used 1/2 cup cocoa, cooked dried beans, and rolled oats. I also swirled in 2 tbsp peanut butter after flattening the batter in the pan, before topping with the extra chips. I Ihought they might turn out too dry but they were perfect! Totally forgot the pinch of stevia, which I would have subbed with monkfruit. Next time!
Carol says
How many grams of sugar are in these? It’s not in the nutritional info.
Jason Sanford says
Hi! This is the nutrition info for the peanut butter version, but the only difference in the two recipes is that one is made with pb while the one you’re looking at is made with oil. So the sugar amount in the two recipes is the same. Hope that helps! https://chocolatecoveredkatie.com/pb-brownies-nutrition/
Georgia Graham says
AMAAAAZINGGGGG
jasmin says
I tried this recipe yesterday for Sunday dessert. The brownies are AMAZING! the recipe is so simple that i wasnt expecting much but OMG. i followed your suggestion and didnt tell anyone until they were fully enjoying the chocolatey experience. Everyone was surprised including myself. i just signed up for additional recipes! i’m so glad i found you.
Jason Sanford says
My favorite part is telling people after the fact 🙂
Stephanie says
I just made these and they are the best brownies I have ever had!!! Thank you.
kari says
Can you substitute applesauce for the oil?
Chris Mitchell says
I have recently gotten back into trying out new recipes and I found the idea of making brownies out of black beans to be interesting. I gave it a try and I really enjoyed them. I had a few of my friends try them and they really enjoyed them as well. Some of the friends new the secret ingredient and others didn’t. So even when I told the ingredient to after they tried they couldn’t tell. Then one thing that I did a little different was to add the chocolate chips in and with the rest of the mixture and blended them in to the batter. I kind of felt they were missing something, but being as new to cooking desserts as I am I don’t know what to add. I am thinking of adding some eggs next time. Maybe that will improve the texture and taste.
Other than that I give them 4.5 stars out of 5 stars. 🙂
kristi says
I could not wait the 10 minutes for them to cool. Now eating my 2nd brownie. Must stop. So dang good.
Maru from Argentina says
This is THE best recipe I’ve ever tried! And I’m very bad at cooking but there’s just literally no way in which these brownies can go wrong ! Thank you so much for sharing it with us !
Melissa says
Hi, we made two batches of the black bean brownies. So good, we even had to have a bit at breakfast 🙂 We wanted to know if this recipe turns out using other beans like pinto, navy, or even chickpeas? only because we ran out of black beans at the moment 🙂
Ioana says
This.is.the.best.brownie.ever!!!!! Honestly, it’s the best, my family loves it, I always make double batches as they can’t get enough. Friends don’t believe this has black beans.
Thank you for the recepie!
Ioana
Yvonne Phillips says
I just made these brownies and they are utterly and fantastically delicious!!!!! My husband loves them, also! I can hardly believe that they have black beans in them.Delicious and nutritious……hard to best….
Thank you so much for sharing the recipe, Katie.
Monica says
Are these considered vegan? I am not vegan and wanted to make them for a friend
Jason Sanford says
They are! Just be sure to use maple syrup or agave instead of honey, and vegan chocolate chips (they can be found at regular grocery stores usually – some brands are listed in the commentary of this post: https://chocolatecoveredkatie.com/2018/05/21/vegan-chocolate-chip-cookies-recipe/)
Emily Bittner says
I didn’t see anyone else mention, so for those wondering if rolled oats work the same as quick oats: I just tried it and they do! These brownies turned out delicious. I had trader joe’s old fashioned rolled oats on hand and didn’t feel like buying quick oats just for this recipe. I’m not sure if this would make a difference or not but what I did was before adding anything else to the food processor, I ground the oats first to a thin flour. Then I followed the rest of the instructions and added everything to the food processor.
Jamie says
So made this recipe for the first time. They were very good but I think I would use whole wheat flour orground flax. I didn’t really care for the texture of the instant oats even in the food processor.
Peter says
Made
them yesterday for the first time. Will certainly do again. I was skeptical but they really area good!! I modified it just a bit, added 1 large whole egg and cut back on the maple syrup just a tad. Seemed like too much and was happy I did. Baked them in a 9 x 9 pan in a toaster oven and they turned out great!
Amanda says
Great recipe. I have made this several times and everyone who tries it can’t believe the ingredients it’s a hit every time! I sprinkle mini m&ms on top for colour.
I will post a picture next time I make them
Emilee says
I was so skeptical after trying a different black bean brownie recipe that just wasn’t great. Um, THESE WERE AMAZING! The texture is a little different but other than that you wouldn’t know it is a “healthy” brownie. And they are so yummy that the slight difference doesn’t even matter. I will make these again and again. Thank you!
Joyce says
Hey Katie, I really want to try this recipe. Should I use sweetened or unsweetened cacao powder?
Liz says
Made these today and my kids declared them the best brownies ever! And then I told them the ingredients, and they were shocked! Thank you for such an awesome recipe and helping my family indulge our sweet tooth with a plant-based, dairy-free, gluten-free delicious brownie!
Mari says
Oh my goodness this are ridiculously delicious! This is the first time I give bean brownies a try, and I deeply regret taking so long to try them. Seriously.
Holly Benjamin says
These brownies are amazing! For the first time ever I licked the batter from the spoon without any guilt!
Charisse says
Love this recipe! Nobody knew there were black beans in here, and I’m still surprised at how much like regular brownies these taste. You really would never know. I’m happy the oats are in there too. Glad I tried these. They’re nice to top with some vanilla ice cream
Mary Felgey says
I made a double batch of Black Bean Brownies for a family reunion this past weekend. They where a hit. The only person I told was an Aunt who can’t have gluten, like me. I don’t have a food processor, but I do have the larger Ninja blander with blades like a food processor and it worked well. (I have nothing else to compare it to.) I used only honey as it was what I had on hand. I might cut back a little as I found them very sweet using the 1 cup (double the recipe and omitted the stevia/sugar).
Barbara P. Turner says
I just made these BBB’s and I am thrilled with them! I”m Type II Diabetic and these are awesome w/o flour (white carbs) and sugar! Totally Diabetic safe! Thank you Katie! I use a lot of your recipes with the Zucchini and also with chick peas which I actually make my own red roasted peppers hummus and I make my own Guacamole’. Thank you for these recipes! I agree with the note you made about them being soft out of the oven and I did put them into the fridge for overnight stay. Hope they come out firm! I have to take a few for a snack tomorrow for an outdoor volunteer exercise and I hope they do well. I will have them in cooler lunchbag with an ice pack.
Barbara P. Turner says
Don’t know where my original review went but here goes again:
Just finished these and they are delish! I tweaked mine with about a handful of drained chickpeas and it’s just to add a bit of filler and I’ve had them in the fridge for about an hour and they are firming up very nicely! Thanks Katie! I’m going to try and upload a picture of them as I was taking them out of the corningware casserole baking dish that I sprayed with a pamtype spray and they are delish!
WHY won’t it let me upload the picture of them? It keeps saying “your image is invalid!” Uh no it’s valid and a standard sized image! HELLO!
Jason Sanford says
Hi! So happy you liked the brownies, and sorry for the trouble with the image not showing :(. I wish there were a way on my end to figure out why the computer isn’t liking that specific image, but unfortunately I can’t think of a way to check because other images are still showing up so it must just be some strange glitch is all I can think of. In any case, thank you so much for trying the recipe!!
Jason (media relations)
Kaylene Moss says
Yep. Totally a fan of these!
Julia Priddy says
I know this is an older post, hopefully people are still reading the comments…want to try this recipe, but I like to make brownies in mini muffins tins, so I can freeze them. Would I have to change the cooking time for this, do you think? Thanks!
Michelle says
These were amazing! Even better than boxes and didn’t leave me feeling sick ?? I subbed coconut sugar for regular sugar and used mini enjoy life chocolate chips. Also my coconut oil was from traders and said it is virtually tasteless. I’m not sure if any of these things changed anything but I won’t be changing next time because they were so good! Thank you ❤️
emily says
hi katie, could i use cacao powder instead of cocoa powder? thanks so much!
Jason Sanford says
Yes you can
D'Ann says
How were the nutrition facts calculated? I put the ingredients in My Fitness Pal (12 servings) and it came out 160 calories each. I used maple syrup, vegetable oil & 1/2 cup chocolate chips (lowest calorie of ingredient choices). Am I doing something wrong?
Jason Sanford says
Be sure to use gram measurements. Also that it’s calculating cooked beans instead of raw, because that’s a huge difference and many of the online calculators will give you back numbers for raw beans even if you write cooked.
Tiffany says
Best. Brownies. Ever.
Ginny Thomas says
What is uncut stevia?
Jason Sanford says
Means it hasn’t been cut with erythritol, dextrose, maltodexrtin, etc as other ingredients. Honestly the packets are fine to use too though, as long as you use a brand you like and use the equivalent to however much sugar it calls for. (I think 1 tsp stevia is = 1 tbsp sugar?)
Jerald says
Excellent recipe! Thanks a lot!
Lauren says
I have made these brownies 4 times now and I can’t stop myself from eating a large portion of the batter before they even make it to the oven… ??
They are delicious and healthy! My favorite combination. ?
Thanks, Katie!
Alicia says
Thank you for this recipe! I am excited to try it for my son (who has a lot of food allergies)’s 3rd birthday party <3
Vani Madgal says
Hello Katie! I just tried making these black bean brownies. This is a great recipe and thank you! I did not have chocolate chips but I had 40g of a chocolate bar and Rodelle’s Dutch baking cocoa powder. So Instead of 10 of cocoa powder I used 75g. Also as suggested I used 1/2 cup of maple syrup. I didn’t add any other sweetener. Also I used steel cut oats which is what I had in my pantry. Turned out very good! Thanks for this lovely recipe 🙂
Heidi says
These brownies!
Replaced the stevia with 4 honey dates. I also substituted half the oil for apple sauce. Delicious!
Lora says
Made ’em…they were so smooth and wonderful! I used a blender, olive oil and added walnuts and unsweetened coconut for texture. I ate half the pan five minutes after I pulled them out. Amazing. Thank you!!!
Crystal Davis says
I’m sorry but these were not that great. We had friends over for dinner and we both agreed they weren’t terrible, but that we wouldn’t be asking anyone for the recipe. She didn’t want to take any home either even though there were some left. I made 2 batches and the batch that was overcooked by about 5 minutes had a better consistency. The brownies that weren’t overcooked were like eating refried beans in the shape of a brownie. We ate the brownies with ice cream and even with the ice cream I didn’t want to eat the softer brownie. I just threw it away. I’m kind of annoyed that I was duped into making these brownies by all the good reviews. They are definitely not 4.9 star brownies. 2 or 3 stars would be more accurate.
Jason Sanford says
Well not every recipe is for everyone and that’s okay. The fact that there are thousands of positive reviews on the recipe means that it is one a lot of people love and so a good chance that, if made correctly, it will go over well at a party or event. But different people have different tastebuds, so perhaps it’s just not a recipe for you. No worries!
Elsa says
I can’t get dairy free chocolate chips where I live, is it really that bad to make them without the chips?
Evelyn Hemphill says
The brownies came out really good. I love brownies and I feel these are a great alternative. The family loved them!
Deborah Weisblatt says
Can I substitute applesauce (unsweetened) for the oil? Did you ever try it?
Thanks!
Deb
Jason Sanford says
They should not be gritty and I’m not sure where you’d get grittiness from – what food processor brand did you use?
Marianne says
These are amazing! Had to chime in for those who cannot have chocolate … I substituted carob powder and carob chips! Since carob tends to be naturally sweet, I used only the 1/3 cup (combo maple syrup and agave) no extra sweetener. Also used regular oats. This has been such a treat, thank you so much for a recipe that really works and TASTES GREAT! I baked 15 minutes and refrigerated overnight … they had a lovely texture as you can see from the picture of my very last bite!
HTK says
These are delicious but too soft and mushy. Fudgy is good, but I wanted to cut these and serve them. It wasn’t possible. Baking them longer and putting them in the fridge didn’t help. If you want a delicious black bean chocolate pudding/fudge concoction, this is it!
Jason Sanford says
Hi! I’ve made these many times and they are definitely cut-able, especially after a night in the fridge. Is your oven calibrated? I know thousands of others have made them as well so it’s definitely not a typo in the recipe. Maybe a climate issue?
Brooke says
These are the best black bean brownies I have ever made. My dad needs extra protein so I usually make him black bean brownies for that added protien. I have 2 vegan co workers and made these for them, I just made sure to use Simply Delicious Dark Chocolate Morsels by NESTLÉ® TOLL HOUSE, which is only chocolate, sugar, and cocoa butter, so these truly were vegan. Everyone at my work’s pot luck actually loved these and wanted me to give them the recipe. I converted a few people to the slightly healthier version of a tasty treat with these so thank you.
BTW I only used maple syrup no added granular sugar, and replaced the oil with apple sauce. Plus take in note that you really need to puree the black beans, like keep them in the food processor for 20 mins, as Katie states.
Marta Gil says
Amazing brownies. I made them two days in a row. Today by mistake I used red beans and regular oats instead of quick ones, and it was still perfect. No difference.
Shaunace Stanton says
These are amazing! But amazingly dangerous too! I cooked up a batch and my fiancé and I consumed it in one day. So I cooked another one… it was so hard to tell ourselves no! I love these flourless recipes! I am not a baker but enjoy sweet baked good. I cannot handle any baking that involves flour, but a recipe that is all solid whole ingredients is too easy! Would love more of these!
Meesh says
These are the best black bean brownies I’ve made! it was super quick and they turned out amazing even though i used a blender. They have a fudgey taste/texture which is my preference. Thanks for this recipe!
Summer says
Katie, I so wanted to make these this morning but upon scouring my cupboards, I’ve discovered I sadly have no black beans. Any chance that Pinto beans or chickpeas would work with this recipe? Also, what about adding in Spinach? Thanks bunches!~ 🙂
Jason Sanford says
I haven’t tried but I think pinto would be fine. Be sure to report back if you try!
jen says
These black bean brownies were AMAZING. I used a mixture of maple and agave syrup. I had no cocoa powder so used 3 ounces of 85% Belgium dark chocolate. I used about 2bls less coconut oil and 1 tbl of olive oil as I once saw an olive chocolate cake at Trader Joes.. I used 1/2 cup trader joes dark chocolate chips in batter and 1/4 for topping. I baked in toaster convection oven at 325 for just about 18 minutes. PHENOMENAL! Thanks for recipe.
jen says
I wanted to add that you must puree in food processor at least 5 minutes as batter will be more thick and dense like a fudge brownie. The oat fiber thickens it more as well as the black beans. My problem now is not eating the whole batch before I bring them to a friend.
Katherine Emerson says
Love love love these brownies, which I call my BB Brownies 🙂 They freeze really well too.
QUESTION >> I took a couple on a day trip yesterday, in my backpack, but ended up not eating them. Put them in my fridge when I got home but am wondering: Are they ok to eat after having been unrefrigerated for about ten hours??
Thanks 🙂
Jason Sanford says
Hi, I would think they are fine, as readers let them sit out overnight or even ship to other places. But I of course can’t legally give advice on this, not being a food safety expert. I can only say what I’ve seen from experience or from what we’ve heard from others. Hope that helps!
Jason (media relations)
Katherine Emerson says
Thank you so much, Jason, and not to worry, I know you’re not a food safety expert. I was thinking along the same line as yourself, after re-reading the comments. Thanks again. Much obliged 🙂
Caroline says
Are the nutrition facts in this recipe based on a recipe of 9 or 12 brownies?
Roisin says
I baked these for a low-sugar (as in the sucrose type) treat, and took them to a community event. They went down a storm I used a mix of dark and milk chocolate chips.
It makes sense why, but not having them rise at all was disconcerting for someone who doesn’t bake a lot without flour, eggs etc. But putting them in the fridge as suggested really helped them firm up more. They were rich, decadent and very moreish. They also definitely passed the test for those who were sceptical about “alternative” baking.
Sorry the photo isn’t so clear; it’s a cropped image.
Monica Berto says
This is truly amazing. The taste is so chocolatey, so good! Wow, I’m so impressed. Will definitely be making more of these brownies with black beans! Thanks!
Addi Coggins says
Are these supposed to be kept in the refrigerator?
Jerome says
I am making these brownies for the second time. I only used agave nectar and they are amazingly good. I never thought they were going to taste good. I am not a big fan of black beans and was extremely skeptical of these brownies. I will say if you don’t like a fudge type brownie this is not for you. But if you like fudge chocolate brownies you are in heaven. They are a rich taste and goes well with vegan ice cream! Thank you so much for shearing!
mandy earle says
Loved this recipe! 2nd recipe from your site and love them both 🙂
Cocoa says
Chocolate Covered Katie, you mad genius! These are so tasty– and I HATE black beans normally! I made this at the request of a friend as a birthday gift. She insisted I try some, and I was certain I’d hate it, but I was wrong. I’ll admit, I rinsed and rinsed and even boiled the beans to get rid of as much of the smell as humanely possible. I’m not sure if that made a difference, but the batter was smooth and beautiful, and it even had the mouth-feel of brownie mix and egg. I will have to make a bigger batch next time, and I will definitely have to try out more of your recipes.
Sarah says
I have made these a few times, but today I made the best batch ever! Rather than draining the beans from the can, I poured and rinsed them thoroughly in a colander. I had previously made some fat bombs using cashew butter and didn’t really like the consistency of them on their own, so I put them in the freezer for a future recipe. Well, today I chopped them up and used them in my brownie mix, and it worked perfectly!!
Lori says
I wonder if you could substitute date sugar for the sweet ingredients?
Melody Lambros says
Hi Katie! LOVED the Black Bean Brownie recipe!!!! My great niece and I make YouTube videos and we used your Black Bean recipe in a video!!! It tasted soooooo good!!! Thank you for all your hard work figuring out how to make yummy desserts! You are WONDERFUL!!! I hope it is ok if we use other recipes to do some more baking!!! Have a happy week baking!!!! 🙂 You can find the video at my channel, Melody the Massage Therapist. The video is called…Baking With Bella – Black Bean Brownies.
Anne Demeo says
This is my “go-to” black bean brownie recipe!!! I have tried others and they don’t hold a candle to yours!!! And, because of your scrumptious treats, I’ve educated many others on the black bean option-to unveil their ultimate surprise-just as you said!
I don’t make any substitutes-I pretty much follow the recipe-(all maple, no stevia, version). This is probably my fourth or fifth time making yours and I think it’s the first time I’ve noticed the “extra c.chips on top” direction. I’m sure it will be just as delicious, if not, more so. Thanks, and I am going to look for more of your ideas!
Tee says
What is the number of servings for the nutrition info? Recipe says 9-12, nutrition info doesn’t list servings.
Leigh Snyder says
Just for the record, and pertaining to other people’s hesitation to try these: I am neither vegan nor vegetarian. I like these a lot. I have only had a couple people who have tried them indicate that these are not quite their preference. I have made these probably six times in the last month. The only negatives I have received are as follows… One person did not care for the taste of coconut (from the oil), so I added a third tablespoon of cocoa powder. My daughter said they were too much like fudge (go figure, she likes that too) she prefers a more cake like brownie. Just about everyone else including myself has been quite pleased with these brownies. Most of the time I don’t tell people what is in them other than making sure before they have one, that they have no food allergies. My mom could eat a whole batch by herself, if no one was watching. I started making these for her because they are a healthier option than store bought baked goods. Trying Ryan Reynold’s blondie bars today also. Thank you, Katie
Jason Sanford says
Love the picture!
KelseyM says
I have never been a fan of chocolate chips. Do they melt when you bake them? Would they still be chocolatey without them? or should I melt them and add?
Mackenzie @ Nibble to Nourish says
This recipe is amazing!!!! I saw how many positive comments there were and had to try them out. So easy to make and so delicious! You’d never guess that there were black beans in them.
Alex pc says
might be backwards but serious question – can i use butter and brown sugar instead of oil and syrup?
Jason Sanford says
You can always experiment! Unfortunately there’s no way to know unless you try, but it sounds like a fun experiment. Be sure to report back if you try
Jason
KelseyM says
These brownies are amazing. I am completely in love with her peanut butter banana (with beans) muffins and these brownies did not disappoint! They are incredible and you don’t taste anything other than deliciousness. I’m not a fan of chocolate chunks or chips so I melted the chips first. I think next time I won’t use coconut oil because the flavor sort of takes over but still absolutely delicious. A new fave for me for sure.
Natalie Kanner says
I made these exactly as instructed. They were delicious! Even my five-year-old son loved them and said “there’s a secret in here and it’s black beans that you can’t taste at all!” I will warn other bakers, if you cut them into 12 brownies (which will give you the 150 odd cal count you may be looking for) they are very very tiny.
Peggy Marsh says
A GF friend recommended this and I couldn’t wait to try after all her praise. Well they are fudgy and delicious. It’s a keeper! Great job.
Veve says
Absolutely divine! I added 2 tbsp of peanut butter and well, half of the tray is gone in just 2 hours 🙂
Delicious says
This recipe was AMAZING! I was looking for a recipe because we were doing a pretend chopped show, and it turned out delicious. I made it with a peanut butter frosting and it was delicious and fudgy.
Jan Mowbray says
Excellent – quick and easy, especially the cleanup. I’ll be making these again for sure. I couldn’t rate the recipe but it’s 5-star for this genius recipe.
L says
These are so yummy! FYI the total time listed is 15 minutes. Is this the prep time? Can’t be the total time, since they cook for 15-18 minutes.
Jason Sanford says
Baking time 🙂
Lily says
Made these and they are 100% delicious! Thanks so much for creating this recipe.
Bry says
AMAZING brownies, so easy to make. My extremely fussy husband and toddler had no idea that these are ‘healthy’ brownies and all were eaten within a day!
Olivia Coulston says
Can I double this recipe in a 9×13 pan? What would the baking time be?
Liz says
This is one of my favorite recipes! My toddler niece is allergic to eggs so I started making these whenever I visit her and she LOVES them. It’s so nice to have a healthier dessert snack that’s not only absolutely delicious but allergy friendly!
Nutritionist Mira says
Wow amazing recipe with full of nutrient. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.
Heather Kaminsky says
Thank you for this recipe – my son and his friends (age 6) love these (as do I). They have become a staple in our house and when I pull out a can of black beans the first thing my son says is oooh Brownies!
I have also made a completely gluten free version using 1/3 cup ground chia seeds in place of the oats as I have celiac friends. Maybe you can try this and put it as a note on the recipe.
Jason Sanford says
We will have to try it your way!
Shani says
Been making this recipe for 5, 6 years and recommended it to everyone. My dad is an allergist MD and recommends it to his patients with wheat and/or dairy allergies. What a treat to have a chocolatey, chewy, rich brownie that has protein and nutrients too!
Frank says
Is this recipe safe for diabetics?
Jason Sanford says
Hi, I know many diabetics use Katie’s recipes but think it would depend on each specific case (and what sweetener is used) in terms of whether this one is suitable. My best recommendation–because Katie isn’t a nutritionist and doesn’t want to accidentally give anyone incorrect information–would be to ask the person’s doctor if it’s safe for that specific individual or if there’s a way it could be. Hope that helps!
Jason (media relations)
Teresa Morgan says
Can I use applesauce instead of oil in this recipe?
Liane says
Absolutely Fabulous
Jenelle says
My boys love these. A friend of my eldest boy was trying to get him to share one at school one day. My son told his friend he wouldn’t like them because they have black beans in them LOL.
Deb says
These are amazing !!!!
Catherine Inez Kirby says
I have tried three black bean brownie recipes and this one was by far the best! The other two were from The Bean Institute. My husband did not like those, but he loved your recipe! I’m pretty sure this was my older child’s favorite too. My baby has only had this one. Sorry. No time for pictures. If I could rate this, I’d give it 5 stars!
Mary says
Coconut oil is usually solid in a jar. Should the coconut oil be melted before blending everything together? Also wondering how long these keep (if you can resist)? Thank you.
Jason Sanford says
Yes melt first. They keep like normal brownies, 3-4 days.
Faye Wilkinson says
I don’t have a food processor but I used a stick blender and blended the wet ingredients and beans first then added the dry ingredients finally. I blended the wet stuff really really well and that seemed to do the trick. The brownies turned out moist, super chocolatey and I ate a few of them warm from the pan. And because they’re healthy I’m going to have one for breakfast :p
Ashley Radcliffe says
Amazing! I made these and they are very good! The only thing is that they tasted really good the second day, but they tasted like beans when they came out of the oven. Hmm. I also recommend doing maple syrup as the only sweetener (I used sugar free) because maple brought a beautiful flavor
Katherine says
I was just sent thus recipe upon request, a friend made these for friendsgiving and the texture of these are so decadent, it’s definitely fudgy!! I’ll definitely be making these soon. Thanks for the recipe!!
Tiffany says
These brownies are dense, fudgey, and tasty! I think they fall in line with most vegan food in that they are different than the traditional version, (Say Ghirardelli, which used to be my favorite); they are less sweet and much healthier. It can be a learning curve to like something because it is good for you too. And I love these brownies!
Laura says
I work with children and hidden beans in desserts they love sounds like a great idea to me. So I’m giving this a try and adding a few things, like dipping it in chocolate and then in a berry candy cane powder.
Originally, I made this recipe in cake pop pan…yeah….not a good idea for those who would also consider the possibility. It doesn’t rise, so no need to put the top lid on. I do find half balls cute though. Looks more like a lava cake hahahaha, I’ll try and save it. I love using kids as Guinea pigs muahahaha!
I did however place remaining batter in a small brownie tin, that turned out great! I omitted the chocolate chips in that one and it didn’t turn out like a lava cake, plus it’s for my vegan sister.
Larry Manson says
I like them. I am type 2 diabetic, and they barely raise my blood sugar. I think they taste as good as a regular brownie. Today I made them with a packet and a half of the blended stevia 0 calorie. I put them in a round ornament silicone mold so I get good portion control. Spraying the mold didn’t work so well. Tossing chocolate chips in the bottom was a no no and tossiing candy canes in looked worse.
But when I used a brush with vegetable oil and then spooned the mixture in. They were close to perfect. Cover the flat parts with veggie oil to help get the mix into the molds.
I let cook for awhile on a rack and then 30 minutes in the refrigerator and they popped right out.
Also made a batch with red beans. They were very moist so I added 1/3 cup oats. Substituted 1 tsp peppermint for vanilla and I am happy how they turned out.
Sara says
My middle son is autistic, and he is super picky about the foods he eats (Dino shaped chicken nuggets, homemade quesadilla, waffles, pancakes, and bread), so it is difficult to ensure that he gets all of the nutrients he needs. I am always trying to find ways of sneaking in new healthy foods to better balance his diet. That said, he absolutely fell in love with your black bean brownies. He asks me to make them all of the time, and I am thrilled that he is getting some much needed plant protein in a snack. Thanks for this wonderful recipe.
Sam says
I made this recipe and loved it! As a matter of fact I’ve served them to my friends, without revealing the ingredients, and they ate them all and wanted more! Thanks for a great healthy brownie recipe, it’s now my “go dessert”!
Emerald says
I’d like to start by pointing out how much I HATE BEANS. Like I think they are so gross, all of them. Especially black beans. BUT I’m on a weight loss journey and have a love for brownies so I made these and WOW. These are so good. My husband said they were better than regular brownies. Definitely worth making. So delicious. Rich, fudgy. Just fantastic.
Janice says
Are these brownies supposed to rise at all as they bake? They are quite tasty and fudgy, but as flat as they were when I spread the batter in the pan.
Jason Sanford says
Hmm, I think flat and fudgy, yes!
annie says
These are very good!!! Thanks for this healthy and yummy option!!!!
Melissa says
Oh my goodness! These are so delicious! They totally saved me from completely blowing my diet with a huge bag of M&Ms today. I was craving chocolate big time, only one week into Weight Watchers. Thought I’d give these a try, and boy am I glad I did! Made it just like the recipe states, with 1/2 cup chocolate chips. Even my two pickiest kids who never try anything new and can count the number of things they will eat on one hand gobbled them up and asked for seconds. They totally hit the spot with my chocolate cravings. I had to quickly put them up so I wouldn’t be tempted to eat the whole pan in one sitting.
StudentBaker says
Tried these. They looked great and tasted wonderful! The only downside is the texture – even though the mixture was finely processed, you could still feel the bits of oats and skin of the beans when chewing. But that was only a very small downside- still managed to polish off the whole batch in no time!
Jennifer says
So I am always skeptical of vegan food, but this recipe is incredible!! My son cannot have processed sugar, so this recipe using all natural ingredients is so amazing! We are IN LOVE with this and we will be making it again!
Only edit I did was use 1/2 cup of oat flour instead of rolled oats, turned out perfect!! Thank you!!!
Jennifer Golden says
Has anyone ever added ground flax or flax egg to this (NOT SEEDS!)? If so what amount? Thank you!
Jason Sanford says
Hi do you mean in place of the oats, or just as an extra add-in?
Sue Meert says
We usually make black bean cupcakes (or actually my daughter does, who am I kidding lol) but I did the baking tonight and tried this recipe and love it! I didn’t add sugar, and kept maple syrup low….some dark chocolate chips and added walnuts, was amazing! I couldn’t get my processor working so had to use handheld mixer, I see why a processor is better if you have one cause the beans were a bit chunky and could taste them but I don’t mind. Next time I will add coconut and dates….
Thanks!
ALY says
This is really a WINNER!
I am a chemist and obsessed with healthy recipes .
I tried many healthy brownies recipes but the taste and texture were compromised.
This one is WOW!
The beans taste is totally disappeared.
The taste and the texture were incredible.
I totally agree with many reviews that I would prefer higher calories for healthy ingredients than less calories for unhealthy ones.
THANK you so much Katie.
debbie porter says
Absolutly delicious
lost in isca says
Ok so I NEVER post comments…ever! BUT for these brownies I’m going to have to make an exception!! I was a HUGE sceptic as so many recipes claim to be amazing but mostly fall pretty short in reality.
These brownies are without a doubt incredible…gluten free & vegan!!! I too blind tested them on friends and didn’t tell them any of the ingredients before they’d tasted them. Same result…”you have to send me the recipe”!!! Thanks so much for this awesome recipe ???
Molly says
Was hoping these would be good enough to fool my sister. Afraid not. They taste like chocolate but not living up to the praise I’ve heard. Wondering why. I love baking and am good and followed recipe exactly. Any thoughts?
Jason Sanford says
Hmm not sure! I love these so much and am not vegan, and my friends are definitely fooled by them. But of course tastes are different so maybe they’re not for you? Or maybe there was a mismeasurement somewhere (which I do a lot)? What oil and sugar did you use? What specific ingredients? I would love to help troubleshoot if I can! -Jason
Jessica says
Hello! I want to make these (right now!) but I’m all out of oats. If I use regular flour, do I use the same measurement as the oats or is there a conversion that needs to happen? Thanks!
Sarah says
Seriously soooo delicious. My daughter is so picky about sweets and loved them! Thank you for the awesome recipe!
Kat says
How long do these black bean brownies stay good in the fridge? I cooked the beans 7 days ago and make the brownies 3 days ago.
Jason Sanford says
The brownies are fine for at least 3-4 days. But I’m not sure that leaving the beans cooked for over a week and then still keeping the brownies another four days would still be good.
Sarah says
This comment will be low down, but I’m hoping you’d consider updating the nutrition information page. My son is diabetic so I made them for him and his sugar spiked. I did the same as others did and put the recipe into my fitness plan and it quadrupled the numbers (carbs closer to 60 g for 9 servings, 30 for 18 servings). I used half cup syrup version, but still shouldn’t have quadrupled the 15 g count listed on the nutritional information tab. Recipe is awesome- just misleading when counting carbs is medically critical.
Jason Sanford says
Hi! I hope everything is okay with him 🙁
Nutrition calculators online are notorious for giving wrong information for beans though – it will give you numbers for raw beans even if you specify cooked beans. I don’t know if that’s all nutrition calculators, but it’s definitely true with Calorie Count’s. The numbers in the post are the same I think as the ones in Katie’s cookbook for the recipe, and those were done by an outside company, so I think they are correct! It does depend on the specific ingredients you use though. Anyway I am sending good thoughts to your son, because that sounds so scary and I am so sorry! -Jason
Celine says
Has anyone tried to sub applesauce for the oil in this recipe?
Sheryl says
These brownies are amazing! I’ve made them using regular oats and another time with quinoa flakes…both versions were incredible! Thank you Katie!
Niki says
I just made these but subbed the maple syrup for honey, opted to use organic sugar, and also used cacao instead of cocoa and THEY WERE AMAZING. Way to go on this recipe bc these are the best ones I’ve made to date. Even my boyfriend couldn’t tell !
Brittany says
I’m one of those people who sporadically gets on a “health kick” for a week or two, and quickly falls off the wagon. I was in one of those kicks a few months ago and remember running across this recipe. While not on a “kick” right now, the reviews and recipe really stuck with me, so I thought I’d try it.
EXCELLENT. The texture is fudge-y, the taste is definitely chocolate-y and wholesome. I think the maple syrup and coconut oil gives the brownies an even richer flavor than the standard brownie. My four-year old ate these like nobody’s business. For fun, I did the workplace test, too. Jaws dropped when the secret was revealed.
Taj says
My family (husband & 2 boys ages 11 & 8) were super sceptical about these brownies but we all absolutely love them. I made them in a muffin tin to make 4-bite brownies and added 1 cup of chopped walnuts and instead of 2 teaspoons of sugar, I added 1 teaspoon of brown sugar. I ran out of coconut oil and used extra virgin olive oil instead and it worked out perfectly. Though I prefered the mild coconutty flavour when I madr them last time. A magical recipe. Thank you, Katie!
Jason Sanford says
I love that you used olive oil. Now I want to try that!
GAYLE says
These are delicious!! Thanks so much for this recipe. Are these considered gluten free?
Jason Sanford says
They are! If someone is especially sensitive to gluten (i.e. has Celiac disease as opposed to just a gluten intolerance), you can use certified GF oats (such as Bob’s Red Mill https://amzn.to/2Bh4knX), but many people who are gluten free are fine with regular oats as well. Oats are gluten free; the certified gf ones just mean that they ensure they don’t come into contact with anything containing gluten in the factory when they’re made.
Rachel says
So good. Husband and I ate the whole pan.. oops!!! Making them a second time to bring to the Super Bowl party. Excited to see what everyone thinks!!
Sara says
Just FYI for my WW friends out there… I made these with 1/2c maple syrup, no additional stevia/sugar, and 1/2c Enjoy Life chocolate chips, and it came out to 9SP. They are amazing, though.
Isabella says
Took a shot in the dark and swapped out 1/4 cup of oil for 1/4 cup of Greek yogurt to make these brownies even more healthy than they already are, as I’ve done before in recipes. While I can’t compare the outcome to how it comes out when made with oil because I’ve only made them this once, even without the oil they cooked PERCECTLY and were fudgy and chocolatey and absolutely to-die-for!! Will come back to this recipe again and again. 🙂
Chi_Girl says
Hi! If using dry black beans, how many cups should I soak?
Matt says
Hello. I had a load I had bought reduced so cooked the lot. Then just took what I needed and froze the rest. I know that’s not the answer to your question but if you have too many at least you know they won’t go to waste.
Bridget says
These look delicious! Do you think I could add raspberries to this recipe? I have seen other recipes where you fold in raspberries at the same time as the chocolate chips. I’m thinking that would be a nice touch for Valentine’s day 🙂
Jason Sanford says
Sounds delicious to me! If you make them, definitely be sure to report back for the rest of us!
Jason
Matt says
Has anyone made this with raspberries? If so what adjustments, if any, have people made to the recipe? I am a novice baker so still learning. Thanks. : )
Jason Sanford says
Just stick some raspberries on top right before baking, should work! Be sure to report back if you try!
Renée Walcom says
The taste of these black bean brownies was amazing! They seemed moist but were hard to swallow. Needed a drink to get them down. I’m not sure what I did wrong. Maybe make them thicker or add more chocolate? I will definitely try again. I thought they were delicious regardless! No one would guess in a million years that the main ingredient is beans!
Manou Smits says
I made these once before and I loved them! Today I felt like trying these again but with a little twist. I swaped out the agave and added soaked dates instead. I added just a splash of oat milk because the dates aren’t as liquide as the agave. I really like the taste of dark chocolate so I addded two more tbsp of cocoa, but that’s just how I prefer them I guess.
susan cheetham says
Absolutely delicious. I used cashew butter instead of coconut oil. Could not tell they were made from black beans, and I have had disasters with other recipes. Do they need to be stored in the fridge?
Jason Sanford says
I do for freshness because they last longer, if they last that long 😉
Jason Cappellano says
Have to say these are amazing!!! I just Google black bean recipe and this came up and I was interested. So i made it 2 times nownand they are so good. My Husband didn’t even know there were black beans in them.
It’s a keeper
Wendy Krs says
I have done this recipe 3 times and I can only get it to be around 1/4 thick. Maybe just varely 1/2. I keep reading the recipe to see if I am doing something wrong, but I am not. I even have a new food processor to make sure it’s smooth. Help? Did anyone else have theirs turn out like this?
Melinda says
I was so skeptical making these but they are amazing!! I subbed the oil with apple sauce and they may be the bear Brownies I’ve tasted.
Patricia Shepard says
I thought these were delicious! And more importantly – so did my 3 year old! The texture has a little grit to it despite food processing it to death, but the flavor is chocolaty and delicious, and I’d never guess the ingredients.
One change: At 350 F for 18 minutes, my brownies were still very wet. I baked them for an additional 18 minutes, and they came out perfect.
Donna x says
anyone got a suggestion if I cant get black beans? can I use red kidney beans?
thanks!
steve says
What about using unsweetened applesauce instead of the oil &/or sugar (syrup, honey, stevia, agave)?
Julie says
I have just made this brownie – I used rice malt syrup instead of the maple syrup (or agave) but then used the 2 Tbsp maple syrup instead of sugar. I didn’t have chocolate chips but have cut up Whittaker’s Dark Ghana 70% cocoa chocolate and used instead.
I have made several different black bean brownies using other recipes but this one is particularly delicious!!! Make sure you don’t go light on the vanilla essence.
🙂
Sunday Harrison says
what temperature do you bake them at? It doesn’t say.
Susan says
Yes it does, it says 350F
Susan says
I had some leftover cooked black beans so I Googled a recipe. Made these and they are FANTASTIC! I used cacao powder, rolled oats and coconut sugar.
Barbara G. says
Okay, i am already dying over how DELICIOUS the batter is! And i didn’t even realize that i had forgotten the oil! So the oil added afterwards, hope that won’t be too big of a problem. I am IMPRESSED!!!
Dale says
Skeptical at first about the thought of a brownie being made from black beans. Boy was I wrong — these are fudgy brownie awesomeness. 5 stars!
Will definitely keep these in the menu rotation.
Sofia L. says
I just made these and I really can’t believe how incredible they are!!! Unbelievable flavor!!! Thank you so much for posting delicious recipes like these with no sugar!!!! I m so happy I discovered you !!! Thank you these are insanely out of this world good!!! ???
Jason Sanford says
That photo is making me hungry!
jrb says
These brownies are AMAZING! I was skeptical but after the first bite I couldn’t stop eating them. I put all the ingredients into my Magic Bullet blender to get the mix smooth then poured it into an 8 inch square pan over some parchment paper. Instead of using chocolate chips I used my favorite cocoa powder frosting as a top layer. Recipe for the frosting is –
¾ cup unsweetened cocoa powder, sifted if there are lumps
¼ cup melted coconut oil or butter
¼ cup to ½ cup pure maple syrup (or honey for non vegans. However, I found maple syrup yields a better consistency)*
1 teaspoon pure vanilla extract
Jason Sanford says
That frosting sounds amazing!
Lizzy says
OH MY GOSH…. These are amazing. I have a 4year old who has multiple food allergies, including milk, eggs and soya, which makes sweet treats quite difficult. He’s also got a food aversion linked to allergic reactions and so I’m forever finding ways to hide good healthy foods and these are perfect!!! I’ve also recently gone vegan myself and can’t wait to try more of your recipes… I didn’t actually have black beans to hand so subbed chickpeas and they were fabulous. I wonder if you know the calorie content of these brownies?
Thank you for such a wonderful guilt free treat!
Jason Sanford says
Hi! Calorie count is linked right under the recipe instructions 🙂
Gus says
On my iPad and Mac, your website are virtually inusable. The recipe would not print out. I had to copy and paste it into a word doc, where it lost most of its formatting. Hjaven;t tried the recipe yet. Hope it’s been worth the trouble. (-:
Jason Sanford says
Hi! What happens when you try to print? It’s printing for us, but we definitely want to make sure it works for everyone. Was this a one time thing, or is it still not working for you?
Jason (media relations)
Gayle says
These brownies are so delicious. Took them to work (where everyone is on a diet) they were blown away. Couldn’t beleive they were healthy. Thankyou so much.
paula says
Did you blend the chips after adding at end of mixing the other ingredients recipe does not specify. I left them whole. What is preferred method.
Jason Sanford says
Either works! I usually stir in at the end.
Jason
Mamta says
My insanely picky kids ate this up….AND asked for seconds.
Lana says
Replaced the oil with an apple sauce cup (100ml) and worked perfectly! Also added a tbsp of kelp powder – it adds a real umami flavour. YUMMM
Alyssa Starelli says
Substitution: I pre-blend 1/2 cup quinoa flakes into dust and then blend into batter as a substitute for oats, mostly because I only have thick rolled oats and thought the texture might be too much. The quinoa flakes are so light already, that the dust is very fine.
We also added butter scotch chips as a high sugar splurge. ?
Jen says
I made this brownie this morning, I tweaked it and added honey as well to sweeten it and it came out perfect. I also doubled the recipe and I got 30 brownies, I am surprising my parents with these as they are plant based. Can’t wait to see their reaction to these!
Leila says
Made a batch…never had black bean brownie and enjoyed it. Will make a batch for fundraising roo at a meditation centre.
Thanks for sharing!
Andrea says
Hi!! how long they last and how I keep them? Thank you for the recipe. greetings from Argentina ?
Jason Sanford says
About 4 days refrigerated or you can freeze them.
Robin says
Can beans and chocolate be friends? Even after reading all of the rave reviews of this recipe, I was doubtful. My skepticism deepened when I tasted the uncooked batter. (Advice: It’s tempting, I know, but just don’t. Save every tiny bit of it for baking.) The verdict: I am head over heals in love with this recipe! I couldn’t wait for it to cool. Spooned it all warm and gooey into ramekins. WOW! Dangerously good.
Amal Biggers says
These are the best black bean brownies. They are decadent. Thank you!!!
Robyn Melkerson says
Just made these tonight. Didn’t realize until too late in the game that my baking powder was a year expired and I was short 1/4 tsp vanilla. Also I used dark chocolate cocoa powder, locally produced maple syrup and dark chocolate morsels. Plus (yes I’m a kitchen disaster) an 8 1/2 x 11 glass pan. Results: soooo freakin good I almost went to a 24 hour store to get the right sh*t. Totally only making these from now on. I’m always asked to bring the brownies to picnics so this is what they are going to get. Fabulous and looking forward to trying more of your recipes. Thank you CC Katie.
Ellen Sontos says
Ok, these are really really good. A few questions: is there any way to prevent them from sinking in the middle? Also, they were a little too fudgy for me (the ones in the middle seemed undercooked – I did put them in the fridge to solidify) – would you suggest adding more oat flour to rememdy this? Thanks!
Jason Sanford says
Hi! I would recommend just cooking a little longer for firmer bars. Let me know if that works!
Jason
Charlie says
I made a batch of each recipe:
“Black Bean Brownie” &
“Healthy Blueberry Muffins – The Classic Recipe”
Without mentioning anything about the ingredients, I asked my adult nephews this (via text messages):
“If anyone eats the chocolate thing I made, what’s it like please? Any feedback on the muffin? ”
Replies:
22 year old nephew: “Had muffin and brownie both were great, muffin was better”.
25 year old nephew: “So it wasn’t a good brownie. More like a bad chocolate cake but I’d still eat them. But not a good recipe for a brownie”.
I was bad at hiding the Black Bean Taste 🙁 Oops my bad!? I’m Sorry Katie.
I can’t eat the Brownie for medical reasons.
The muffins were popular so I will make them for family & friends 🙂
Chelsea Printz says
These are amazing! I had very low expectations. I’ve made many “healthy treats” and am usually disappointed as they still taste healthy and I’m left unsatisfied. These on the other hand are so delicious and just as satisfying as my regular (very unhealthy) brownie recipe.
Snezana says
I made them with a gluten free flour that I make myself because I am sensitive to oats, spelt, corn, etc..(lucky me!!!). They turn out great! I added a little bit more honey and coconut oil to make the batter a bit more creamier.
Trish says
From my kid who claims to hate beans of all kinds, “ These are so good mom can you make these again! What’s in them?” I didn’t tell him there were beans I told him the secret ingredient was coconut oil and no flour. I also make these at the long term care home I work at the residents love them not to mention all my coworkers. Did I mention the dietician at work approves and recommends as well. Great recipe, Thanks for sharing.
Meagan Chisholm says
The best brownie I’ve ever had! I love all the recipes I’ve made from katie so far but this is my favourite!
Chau says
Made it
Used agave nectar and ghirardelli chocolate chips. Can’t tell that it s Ande with black beans. Delicious
Jen says
So unbelievably delicious! The kids will never find out what’s in them!!! 🙂
Mellie says
I just needed to comment that you have the best blog! These brownies are my go to brownies and I don’t think I have ever tried anything I didn’t end up loving on your blog. It is probably the only blog I come back to again and again. Thank you for putting all the time and effort into creating healthy delicious food and treats!
Ellen says
Is there any way to make this great recipe diabetic friendly? What would you suggest to replace maple syrup/honey/agave?
Jason Sanford says
Hmmm, maybe using 1/2 cup xylitol and then adding extra milk of choice to make up the liquid? If you experiment, be sure to report back!
Talia says
These are seriously magical! Gave them to my husband without telling him what they were made of— he thought it was delicious! Win 🙂
Mimi says
I really wanted to like these. But I just made them and I’m not sure what I did wrong but I didn’t think they turned out very good. I rinsed the black beans very thoroughly (for a couple of minutes under the faucet) and added all the other ingredients as instructed — I used honey and vegetable oil. My only thought is that the batter wasn’t smooth enough. My food processor was not able to get it really smooth after several minutes of blending on high speed. It was still grainy. So then I put the batter in my blender which is newer and higher power, but it was way too thick for that. It all just sat on top of the blade and wouldn’t mix.
Now that they’re baked, I definitely taste something strange in them and while I might not have guessed beans if I didn’t know they were in there, I would guess it was something uncommon. They taste very… earthy. And dry. And any bites that don’t contain chocolate chips are pretty un-chocolatey.
All in all, they’re alright, and if I was gluten intolerant and couldn’t eat other brownies I’d probably be very happy to have these as an option. But as someone who is not gluten intolerant, these don’t hit the spot. But I might have done it wrong, who knows!
Jason Sanford says
Hi! What type/size food processor do you have? I think it needs to be powerful enough to make the batter smooth, otherwise you’d get chunky pieces of beans, and that sounds terrible! I love these and am not vegan, but my batter is always smooth (I have a Cuisinart processor). I am pretty sure I would hate them if they had pieces of bean in the finished product lol. Or it could of course just be possible that the recipe just isn’t your thing, which is completely ok too!
Sian says
Delicious! Even my daughter who usually doesn’t like cakes or biscuits loved these.
Katie says
Oh my word I just made these today and they were AMAZING! Served them to a bunch of guys and all of them gobbled them up, not suspecting a thing! The ones I told how the brownies were made were shocked! They said they never would have known.
Here’s what they said about the brownies:
“I was wondering if they were gluten free because they aren’t very chewy, but I would still eat them; they’re good”
“If you added oil or butter they’d be perfect” (Lol, they actually do have oil in them;)
“These are made with BEANS?? You’re lying!”
“These are so good!”
Congrats, Katie–all the other black bean brownie recipes out there kind of suck to be honest, but you’ve found a way to make them not only surprisingly healthy, but also delicious!
Jason Sanford says
I love when people try them and don’t know what they are. That was my introduction to these brownies too, and I pretty much reacted the same way, very skeptically!
Elle Murr says
Just made my second batch of these brownies and they are delicious! The first was a little too sweet for me so I reduced the amount of sweetener – also using less maple syrup and more stevia to cut down on calories. I also topped mine with frozen cranberries before baking as I love a bit of tart with my sweet! Thanks for a great recipe, they’ll be going on my instagram page ?
Amber says
I make these all the time for myself and our boys and they are always amazing! I tried substituting coconut flour for the oats today and they were still just as good! A bit dryer but still super yummy!
Tina says
I love black beans and brownies. I have been really wanting to try a recipe for black bean brownies. This one has a wonderful texture. I added a tbsp or so more sugar and they still were pretty bland. I wonder if a little would have helped. Maybe, black bean brownies aren’t for me. I’ve tried a lot of healthy alternative recipes that come out inedible, but these were good. I just can taste the beans too much. I am really amazed by the smoothness though. I can see why these have a 5 star rating. I added coconut shreds on the top of half of the brownies prior to baking, along with the chocolate chips. That was really good if you like coconut.
D says
I stumbled upon this recipe a week or so ago, and it was sheer scepticism that kept me here, reading pages and pages (124, to be exact) of comments and fully believing that the high reviews were from vegan/gf folks who had forgotten what good desserts tasted like – and I say that as a vegan who has been disappointed more than once while trying to recreate ‘delightful’ vegan desserts. Such cynicism led me to try two versions of this brownie, absolutely convinced that both would be failures.
For the first, I swapped out the coconut oil for a mix of vegan spread and cocoa butter, used dark cocoa powder (3 tbsp instead of 2), opted for the 1/2 cup of maple syrup, 50g of rolled oats (5O to make up for the extra bit of liquid from the excess maple syrup, oats blitzed to a flour), a pinch of cayenne, 1/4 cup dark chocolate chips (blitzed together with everything but the oats), a bit more baking powder than instructed, the vanilla essence, and 1/3 dairy free choc chips (stirred through with the oats when everything else had been blended). My food processor is a dink, so I processed everything but the 1/3 cup choc chips and oats, then tipped out into a bowl and mixed in the oats and chips. I then emptied it into a loaf pan (I wanted thicker brownies than what an 8×8 pan would have offered) and topped with a sprinkling of dark choc chips.
After hearing many complaints of the mixture being extremely loose, I was expecting to be baking them for double the time stated. However, I checked them after 20 minutes and they were done. Once cooled, I whipped up a quick salted caramel sauce and melted some salted dark chocolate with a touch of coconut oil and drizzled them both over the top.
For the second, I used adzuki beans, 1/4 cup dark chocolate chips, 40g oat flour (blitzed into flour), 3 tbsp dark cocoa powder, 1/4 cup + 2 tbsp peanut butter to replace the coconut oil, 1/3 cup agave topped up with a splash of maple syrup, 2 tbsp coconut sugar, vanilla essence, more baking powder than stated, 1/3 cup choc chips, and 1/4 tsp salt. I also whisked together some more peanut butter with maple syrup to swirl some on top alongside some raspberry conserve, peanuts, and fresh raspberries. These needed to bake for a few minutes longer, but after 20 I covered the top with foil to ensure the top didn’t burn.
The result? I was amazed. Truly. If someone could have captured a video of my expression when taking a bite of the salted caramel brownie, I wouldn’t need to write this long-ass review. My face would be enough. They are unreal. I couldn’t detect the beans, and I went in actively searching for them. No one I shared them with thought they were anything other than normal brownies. I’ve already got plans to make them again in a couple weeks for my nephew’s birthday. I am so, so happy with these brownies, and I cannot explain the self control it has taken to not eat both pans in the span of a day. I already can’t wait to make them again, and I’m so glad this is the introduction I’ve had to CCK.
D says
As I mentioned in my previous post, I read through 124 pages of comments to get here. At least a third of them are questions that have been repeated tens of times because people don’t have the time or energy to search through ONE HUNDRED AND TWENTY FOUR PAGES to find answers. I figured I’d compile the main offenders into one handy post. Feel free to copy and paste it over to the next however many pages this wonderful recipe gains.
Why are they so thin? Why don’t they rise?
They’re so thin because the ingredients don’t provide a huge amount of batter. The brownies being approx 1cm, once baked, in height is, apparently, a common thing. Because of this, I did one batch in a loaf tin (9×5) and one in another smaller tin (8×6). The loaf tin ones came out at a pretty perfect (in my opinion) height, similar to the ones in Katie’s picture. I don’t know how she would have got them to that height in an 8×8 tin. I think this kind of covers the rising issue, too. It’s not abnormal that they don’t rise. This recipe isn’t supposed to. If you want them to have more height, put them in a smaller tin.
Why are they so gooey?
I didn’t have this problem, though I went in fully expecting it. I did add an extra 10g of oats when using the extra maple syrup method, and maybe this helped the texture, but I don’t know for sure. It’s recommended to leave them in the refrigerator overnight if they need to firm up somewhat. If they seem to be extremely gooey when you check on them after the 15-18 mins, bake them for a little longer. One of my batches took 20 mins and the other closer to 30.
What chocolate chips should I use?
Any. In the thousands of comments I’ve read, people have used white, milk, dark, vegan, peanut butter, caramel, reese’s pieces. They’ve also used cranberries, walnuts, pecans, raisins, and raspberries. This recipe is hugely forgiving and accepting of many changes, so be adventurous and see what sticks.
Can I replace the instant oats?
Yes. I only had rolled oats and blitzed them into a flour. This worked beautifully. People have also had luck with subbing almond flour, coconut flour, potato flour, flaxseed, and a mixture of the above.
Can I replace the oil?
Yes. I replaced one batch with half cocoa butter. I replaced another with peanut butter. Both worked very well. Other people have had luck subbing with applesauce or excluding it completely. Whatever you’re thinking, give it a whirl. More than likely, it’ll work.
Can I use other beans?
Yes. Quite a few people have used adzuki beans instead of black. The same with kidney beans. There has also been mention of successes with pinto beans, white beans, refried beans and chickpeas.
Can I use dry black beans?
Yes. Measure out 1 1/2 cups, soak them as per the package instructions, and cook until tender. Drain and rinse very well. Then use as you would canned beans.
Can I use dark cocoa powder?
Yes. I did, as have many others. I’ve not read any complaints and have none of my own.
How should I store them and for how long?
Keep the brownies in the fridge. If you need to firm them up, leave uncovered in the fridge overnight. Then place them in a sealed container. If they don’t need firming, place them directly in a sealed container. The general consensus for how long they keep is 3-4 days. I kept mine for 5 (yay, willpower) and they were just as good on the fifth day, but each to their own.
Can I freeze them?
Yes.
Is the calorie count for 9 or 12 brownies?
12.
Why is the calorie count wrong?
It doesn’t seem to be. It’s been noted that the the calorie count closely resembles those in Katie’s cookbook, and the cookbook counted calories were formulated by an outside company, so these seem legit. Apparently, many online calculators get confused between raw beans and cooked which can offer wildly varying figures. It’s also better to count the calories when using gram measurements instead of cups and tbsps, etc. Keep in mind that different brands offer different calories, too.
What’s with the WW points?
From what i can gather, WW have massively changed their points system since this recipe was conceived and posted. Katie isn’t trying to con you with this whine points thing, WW have just changed their calculating methods.
Why are these healthier than ‘normal’ brownies?
Everyone has their own perspective and no one is claiming that these are the healthiest snacks ever, but the use of beans and oats as the primary ingredients mean that it’s much less likely to suffer a sugar crash after eating these due to the protein and fibre. Would I eat these every day? No. But when I do eat them I feel a hell of a lot better eating these than I would their traditional equivalent.
Silvia says
Hi Katie,
I’ve just tried your recipe….it is delicious, it is easy and the brownies are so tasty!
Thank you!
Greetings from Italy
Honey says
I love this recipe! I haven’t made black bean brownies in 6 years, and now I’ll be making them more often now. I used maple syrup and a bit of honey since I didn’t have agave. I also used avocado oil and they turned out delicious!
Jason Sanford says
I love your idea to use avocado oil!
Chio Saeteurn says
I’ve tried this recipe using agave and maple syrup and maple tastes the best. I also recommend adding a tbsp or 2 tbsps more of cocoa powder if you like you brownies to taste extra chocolatey with no bean taste. When I used only 2 tbsps you could taste the bean
Dana says
I know this is an old post, but I make these whenever I make brownies and my husband HATES beans. He has no clue these have beans in them and I will never tell him. The first time he had them he said, “wow, these are so rich and good!” I have to make sure he’s at work or out doing something when I prepare them!
Nicky says
I just made these today!!!! They are ridiculously amazing!!!!!! I followed the directions exactly and chose to do 1/2 cup maple syrup (no stevia or sugar) and the vegetable oil. These are better than some traditional brownie recipes. They are a must if you’re looking for healthier brownies. They don’t taste an once healthy. I would buy these at a bakery for sure!!!!
Sammy says
I was skeptical when my friend first told me about these brownies. Now I’ve made them at least 3-4 times since then. I’ve had coworkers try these as well and they liked it. I will eat no other brownie than these now.
Chris says
This is an awesome recipe! I used mini bunt pans instead of making the traditional 8×8 brownie style and it came out perfect. I told people it was a black bean brownie recipe after they raves about how good they were.
Chocolate Covered Katie says
Thank you so much for making them. I love the photo! 🙂
Rrose Selavy says
These didn’t do it for me. They still tasted like beans. And they did not rise up at all. You have to kind of scrape them out of the pan, and then they fall apart a bit. I did use steel cut oats instead of quick oats, because that was what I had on hand, so that might have affected the texture. I can see how peanut butter instead of oil might make it better, then you would be sort of embracing the fudginess of it instead of fighting it.
Rrose Selavy says
Maybe next time I’ll try Chio’s tip above of adding more cocoa and using maple syrup (I used agave).
Jason Sanford says
Steel cut oats are very different, so that’s probably it! I’d definitely recommend using rolled if you can! Or sub something like flour might give a similar texture to using oats – if you experiment, be sure to report back!
Jason
Lori says
Mine came out very dry. What would have caused that?
Jason Sanford says
Did you use canned or cooked beans? And what oil, other ingredients?
Myli says
Hi! Sorry if this has already been asked, but is there a substitute for the oats? We have an oat allergy in the family.
TIA
Jason Sanford says
Yes just use flour or even almond meal has worked for some readers! 🙂
Megan says
Does anyone know how many weight watchers points these are??
Someone says
Soooo Good!
I made it yesterday (I forgot the baking soda though) and it was so PERFECT, my carnists friends loved it as well (I never told them it has beans in it). I will definitely make it again.
Thank you for the great and easy recipe.
christina says
um. these aren’t just ok… they’re freaking amazing! and I’m 8 months pregnant, so I know my way around a brownie. they were so easy to whip up and no one had any idea they weren’t the real deal until I told them and watched their jaws drop. I added some unsweetened shredded coconut flakes to the batter and it added a nice texture. I will definitely make these again. and again. ?
Jason Sanford says
Love your idea to add shredded coconut!
Claire says
Delicious! Easy to make, no taste of beans, entire family enjoyed them and no-one had any idea of the secret ingredient!
Claire says
Forgot to say…I only had the usual rolled oats so I put those in the food processor first and blitzed them then added the remaining ingredients. Absolutely fine 🙂
Melissa pikulin says
I was skeptical but these are legit! I had to blend for a LONG time (much longer than expected) but they’re so yummy and guilt free!
Leah says
Made my first batch of black bean brownies for a double celebration. It’s our chocolate Labrador’s first birthday (made apple cheddar pupcakes for Mashi) and our daughter’s status as a rising sophomore in college (black bean brownies for the humans). They were fantastic and I received many compliments an high praise. The only change I made was to use a small blender (everything surprisingly fit in it) and instant oats mixed with some flax seed.
Jason Sanford says
Aw this is so cute!
Sweet Pea says
Excellent recipe. I double it so that I can freeze them to enjoy throughout the week. I’ve shared the brownies and the recipe with so many friends 🙂
Ryan says
Could you please provide me the measuremenrs of this recipe in grams? For conveinience, omit the tablespoon/ teaspoon ingredients. Thanks.
Cassandra says
It seems I must always substitute in recipes either because I want to or I don’t have the exact ingredients on hand and I still really want to make it (or something close). So when my son desperately wanted brownies this morning I decided what I had was close enough. In case anyone wonders here is what I used and they turned out divine!!! Fudgy but not gooey and oh, so tasty. Thank you Katie. This recipe may be an “oldie” but it is definitely a “goodie!”
1 15-oz can black beans, drained and rinsed very well
2 tbsp cocoa powder
1/2 cup oat flour (instead of instant oats)
1/4 tsp salt
1/2 cup pure maple syrup (left out stevia or sugar as suggested)
1/4 cup cashew butter (instead of oil)
2 tsp pure vanilla extract
1/2 tsp baking powder
3/4 of a mint chocolate bar chopped up into pieces (didn’t have chocolate chips but had a stash of bars for s’mores)
Nancy says
Never had black bean brownies before. These where great tasting. My husband even enjoyed them. I would make this again.
Tamara says
I tripped over this recipe by accident. I thought it sounded pretty good, so what the heck, I made them. Exactly as directed. They came out amazing. But, not exactly like a regular boxed brownie mix, which is to be expected. They are still delicious but remind me more of a bar cookie, moreso than a brownie texture and taste-wise. I offered one to an unsuspecting neighbor as a “brownie” and she did not care for the texture. Maybe if I had told her they were a bar cookie, she wouldn’t have been expecting a traditional brownie. I’m not vegan, neither is my famoly amd we enjoyed these healthy, fudgy bars.
Naurael says
Very, very late to the party, but… I just made them and they are AMAZING. I didn’t have a food processor either, but as was said before, a blender worked fine with first shredding the dry ingredients and then adding the wet ones.
Also, if amybody finds this useful, baking these in a tiny oven in theory only fit for toasting up rolls worked a treat as well.
And lastly – try them warm from the oven with fresh strawberries, OMG… 🙂
Thank you so much for sharing!
Vanessa says
I made these without any oil at all and they still came out fantastic! I also just sprinkled chocolate chips on top. I’ve seen this exact same recipe elsewhere, but they used peanut butter in place of the oil. Will have to try all three versions before I decide what I like best, but without the oil, I think these are closer to 2 SP.
Emily Kenniston says
So, my husband is pretty “meh” about most of the healthy desserts I try…and even he loved these. I’m not a huge brownie person in general, but these were THE best, fudgiest, most delicious brownies I’ve ever tried. I’m so grateful to have a healthier dessert that I can let my 1 year old try! We try to stay away from sugar, but I gave her a taste of these last night, and within minutes she was covered in them…and delighted.
Thank you so much! I’d attach a picture—but so many are missing from the pan it would look weird! 🙂
JP says
I have made these many times already – they are absolutely delicious!! My favourite brownie recipe ever (even better than recipes I used before becoming vegan!). I was just making some again this morning so I thought I’d come back and leave a comment. I add some chopped walnuts and pecans on top before baking because I like the extra crunch but the recipe is perfect. Thank you!
Luciana Santos says
Amazing recipe! I added nuts to it as well and a bit of almond butter on the top. Big hit at the office!!
amanda says
How come mine turn out so flat using an 8×8 pan? Did you make a double batch for the photos or am I doing something wrong?
Sarah says
I have made these at least half a dozen times now. These are my go-to brownie recipe. Today, I made them with mashed banana instead of maple syrup/sugar and the consistency was more dense and decadent with less added sugar. Bonus!
Keep up the good work!
Monica says
What a great idea! How much banana did you use?
Clark says
100% the best vegan brownie never. And so easy to make! Rich, smooth, decadent.
Clark says
OMG typo! I meant to say the best EVER!!
Yukio says
I made these but subbed a chili chocolate powder, and didn’t use any stevia, just maple syrup
They were for a friend’s baby shower so I sprinkled some edible glitter on them. They went over so well. A lot of requests for the recipe!
My dad, who is very much not vegan and doesn’t understand it, said they were the gooeyest and richest brownies he had ever had
They were absolutely amazing the day after as well, and I’ve added this recipe to my dessert roster
Jason Sanford says
Edible glitter?! That sounds amazing!
Amy says
Made these with only 1/3 c make syrup total for sweetness. Even left out the chocolate chips to avoid the refined sugar. I also doubled the salt which made a delicious salted chocolate brownie. They were delicious and moist! Next time I will make sure to use a smaller pan (I only had 9×9 and the batter spread too thin). Will also pull from the oven sooner – they seemed very liquidy but formed up as they cooled even at room temperature. Will definitely make these again.
Monica says
… my brownies, at the 18 minute mark, we’re still like a soup-y batter. I took them out anyway because the post said that if you put your seemingly undercooked brownies in the fridge they’ll magically firm up. I just wonder if I should have baked them longer…
Also, they didn’t rise (not that I could see) is that normal?
Thanks!
Monica
Jason Sanford says
You can definitely just bake them longer, but the reason for taking them out undercooked and then letting sit overnight is that they will firm up without losing their fudginess or turning dry 🙂
Jason
Tiema Goddard says
I made this once in the week and WOW! Just a quick question. Has anyone made them with carob chunks instead of choc chips? I need to make brownies for tomorrow and just received my carob chunks today, so excited to try them.
Jason Sanford says
I bet that would work really well!
Sam says
Oh god, these were good. I actually did not use any chocolate chips because I was out and didn’t feel like going to the store. I used a few dollops of Trader Joe’s Cookie Butter Cocoa Swirl spread and it worked perfectly!! I was a little skeptical about the flavor of the cookie butter coming through too strongly, but it just comes in with a slight hint of it at the end. I’m sure it would be a lot better with chocolate chips instead, but if you have a vegan Nutella-esque spread, it will work in a pinch. Also, they were extremely fudgy when I pulled them out of the oven but after sitting in the fridge overnight like you said, they were the perfect consistency. No one knew they had black beans. Thanks for the recipe!!!
Donna says
I just made these, and they are really good! I have been looking for a good black bean brownie recipe to satisfy my sweet tooth, and this more than did the trick. Thanks for sharing. I’m glad that I found your blog. I look forward to trying more of your recipes.
Nikki Esserman says
I’ll admit I was skeptical when I looked at the ingredients, but I thought, “What the heck? The worst that could happen is
they’ll hit the trash can.” I was so WRONG. These are amazing. Period. Healthy or not, these are my new go-to
favorites. Katie, you are nothing short of genius! Thank you for this great new addition to my recipe book.
Jenn L says
I have made these several times now. They are such a hit!!!! I’ve used part of the recipe to make edible brownie batter dip and that was just as much of a hit!!!!
Dave says
I’ve made these brownies twice. The first time I was delightfully surprised.☺The second time I let the cook in me take the wheel, so I added walnuts, unsweetened coconut flakes and 2 very ripened banana both times I also used all maple syrup. This gave the brownies such a great depth of flavor, texture and moisture. Please give it a try I think you all may enjoy them.
René says
THESE ARE AMAZING! My mom asks for some almost every week and my dad enjoyed them also.
Jenny Mcpherson says
Wow the brownie looks yummy! I have the recipe printed out, will try it next weekend, thank you for the recipe, although it’s 7 years old, too bad I didn’t come across this page earlier.
kagamin says
these are so good and guilt free! would gladly give up regular brownies and just eat these instead. 5 stars!!!
Amy says
Sooo I just Made these and was so skeptical bc brownies are my fav but I had all the ingredients, so why not. These came out pretty good! I used date syrup and no sugar and they still came out nice. If you have a weak blender I suggest grinding the oatmeal separately, then the beans, and finally adding the remaining ingredients to get a smoother texture.
Annette says
These brownies are AMAZING! I make them in cupcake tins and freeze them and OMG…they are eaten every single evening to get my chocolate fix for the day!
Eve says
Wow! I’m trying to eat more vegan food. I’m also baking for the masses so the less controversial products in the recipe, the better. These were fab. No compromises here at all! These will become a regular family favourite from now on. I used half dark and half milk choc chips. I didn’t have plain oats but I did have a pack of Quaker Oats coconut flavour handy, and it was a yummy subtle addition. Will defo use he coconut one in the future.
These were soooooo easy to make! Shove everything in the blender then top and cook? That’s my kind of recipe. Thank you!
I’m going to experiment with drunken cherries in or on it next. And pecans. Can’t wait.
Erica . says
These are delicious! Substituted quick oats with rolled oats, and diced chocolate bars for chocolate chips. They had some trouble firming in the oven and I opted to firm them in the fridge overnight rather than over bake them. They are delicious and even my no-healthy-substitute husband enjoys them! Will 100% make again.
Lucia says
Katie,
Your black bean brownie recipe IS the best, but I believe I have improved it! I add 2-3 teaspoons of espresso or strong coffee to the batter. Then I whip up 1/3 can of aquafaba (liquid from a can of chikpeas, for those who don’t know about this) into a soft-peak meringue, and fold it into the batter before stirring in chocolate chips. These two alterations deepen the chocolate flavor and make the brownie less flat and slightly more cakey (still gooey and fudgy, though!).
Hope you will try it. Yum! Thanks so much for the recipe.
Jason Sanford says
Definitely need to try that!
Lucia C. says
I forgot to say add 1/4 cup sugar or Swerve or other substitute to the aquafaba meringue!
Manar says
Amazing recipe ?? all my kids loved it even the one who’s not into desserts!
Lucia C. says
Katie,
I left a comment recommending the addition of espresso and aquafaba meringue but I can’t find my comment to edit it to say that I usually add about 1/4 cup of sugar or Swerve to the meringue as I whip it up. Important! Wish I could amend my comment but I can’t seem to find a quick way to locate it without going through every page of comments.
Thanks,
Lucia C.
Ramya says
I used soaked and cooked black beans, substituted maple syrup with jaggery, and also used rice-bran oil. The brownies were a bit crumbly but such smashing taste! Thank you for sharing this healthy, mind-blowing recipe:) My 3yo son loved it!
Mariana says
IT IS AMAZING! I can’t believe a vegan gluten free brownie can be this tasty! I used GF oats bran and grinded flaxseed, cause i didn’t had quick oats. It worked nicely! Wouldn’t ever be able to tell it is made from black beans!
Monica says
I made these and they are absolutely delicious. NO ONE knows they have black beans in them. This recipe is the best!
I have a grandson with multiple food allergies and it is so nice to be able to make this and have them for him, just like a “regular” grandma. No eggs! No Milk!
Jason Sanford says
Aw this is such a sweet comment. I can’t imagine how hard it must be to be a kid growing up with food allergies always having to be around all the other kids eating candy and cake and whatever else they all eat at birthdays or school lunches.
JB says
These were amazing! I have to admit when I first tried them I wasn’t convinced! However after leaving in the fridge overnight they became slightly more dense and brownie like! Now I’m hooked!
Jen says
I make this recipe A LOT. My kids gobble them up and guests always ask for the recipe. I add 1/2 tsp of Nescafe to give it an extra layer of richness and I also sprinkle with flake salt. Thank you for this recipe! Love your work!
Rebecca says
This recipe is great! Delicious fudgy dark chocolate brownies with none of the processed sugar or flour. I honestly think they are better than normal brownies.
Alex says
Due to limited ingredients currently, I substituted some things and the brownies turned out to be delicious nonetheless!
What I changed:
1/2 cup of all-purpose flour instead of the oats
Coconut sugar instead of honey/maple syrup
I added about 1 tbsp of peanut butter
I omitted the vanilla extract
Next time I’ll try making it the original way, but I just wanted to share in case anyone else out there needs to substitute! Thanks for the recipe!
victoria says
im curious about the coconut sugar! did you use the same amount of honey/maple syrup called for in the recipe? or lessen it or add more?
Antonina says
I’ve prepared those brownies yesterday – they are absolutely amazing! My husband and 5-year old son liked them a lot. My son asked me a couple of times – what did you put there? why are they so good? 🙂 Will definitely make them again and again. Thank you so much for the great recipe!
Linda says
My husband would give these 5 stars, but I went with 4 as my sons do not like them ? My husband is on a heart healthy-, plant based diet. The problem for me is that he cannot have ANY oils. I simply substituted unsweetened applesauce for the oil in this recipe, and he loves them! I did have to bake them about 10 minutes longer, due to the applesauce, but I’m thrilled to have a quick, and easy, dessert to make for him! Thank you for posting this!
Allie says
Wow!! I’m so excited I found this recipe! I’m a brownie lover!! I made these to have a healthier version and they are amazing!! I will be makeing them again for sure! Thank you for such a great recipe!
Dorothy says
I tried this recipe today with Red kidney beans, and I was not disappointed! They tasted absolutely delicious! The best part is that it made me full after one piece. I think this recipe is a great alternative to the conventional ones. I will make it again!
Victoria says
can i use a stand mixer instead of a food processor? Thanks
Jason Sanford says
I don’t think it would pulverize the beans, right?
Patsy says
I found this recipe as I was trying to a find vegan sweet that would satisfy my sweet tooth. OMGOODNESS, this is a keeper. I will make it all the time. I’m going to make it for our family get together and tell no one that it is made with black beans. Thanks for sharing this wonderful recipe. I did change out the oil for apple sauce.
Michelle says
These are amazing and taste so good! I can’t taste the black beans at all and I’m usually detect any off tastes in baked goods. I was really sceptical at first beacuse I’ve tried bean desserts before and they tasted very unpleasent and beany.
I suggest using salt-free canned beans because otherwise the brownies might have a bean and salty aftertaste (Trust me, I’ve made that mistake before!). I also made them oil free by replacing the coconut oil with almond butter.
Julia says
I have been using this recipe as my go-to for black bean brownies for YEARS! Seriously amazing!
Lindsey says
Thank you so much for this recipe – it’s my husband’s favorite dessert!
Have you ever used date sugar instead of maple syrup?
Jason Sanford says
We haven’t ever tried it, but if you wanted to use date syrup, I’m sure that would work! Or you could probably turn date sugar into date syrup by cooking it down, the same way you’d turn sugar into sugar syrup.
Jason (media relations)
C says
Not gonna lie, I’m pretty pissed Katie. I calculated the calories using the lower end of chocolate chips and cutting it into 12 squares instead of ten and it came out to a whopping 200 calories. That’s 75 calories over what you listed these as!
Naomi Paul says
Delicious. Easy. Subbed almond butter for oil. Will try subbing out something for oats next time. Used date sugar (only ‘whole food’ sweetener). Accidentally baked for 36 minutes and still came out perfectly baked. Sprinkled some chips on top because was baking for a group, however, don’t think they’re necessary at all. Thanks for a great recipe.
Jen says
Soooo good! I’ve not tried them cold/next day yet but they were delicious warm. My husband wasn’t so sure about them, he said they were too oaty but for me they were spot on, very fudgey.
Chiara says
These brownies are fantastic! I have red beans instead of black beans… great recipe!
Saluti dall’Italia! 😀
Elise Petley says
Made these last night! Even though I was missing the chocolate chips, they still came out amazing! I split them in half and smeared peanut butter in the mddle and drizzled chocolate sauce on top! Toddler approved! so good! Thank you!!!!
Lynn says
Wow, I am going to have to try this tonight with the batch I just made. That sounds amazing.
siobhan van Emmerik says
OK, so I was super excited to try these – I have a very fussy son and it drives me mad, but he loves brownies!!
I made them and instead of honey, I placed rice malt syrup and he absolutely loved them!!!
I am so happy (I cannot tell you enough) about finding this site – you are amazing!!!!
Keep posting! I now can’t wait to try the rest of your amazing recipes – THANK YOU SO MUCH!
Lynn says
These were amazing, I can’t believe I waited so long to make them.
frysmith says
what is the purpose of baking powder?
Charmel says
My granddaughter made this and placed them in the freezer to firm up. They’re amazing right out of the freezer! Thank you!
Jason Sanford says
Thanks for the tip, I want to try them frozen now!
Jason
Kayli says
I just made these brownies today, and wow! These are decadent, gooey, and rich; not a light and sweet brownie. I substituted the quick oats for rolled oats (it’s what I had on hand) and used honey as the sweetener. I also kind of spread out the chocolate chips in a thin icing like layer over the top while they were still melted from being in the oven. Thank you for this great recipe! I can’t wait to get someone to unknowingly try these bean brownies 😉
Gia says
The best brownies I have ever made! And the easiest! I substituted the oats for equal parts whole wheat flour. Turned out AMAZING!!!
Radhika says
Does anyone know if black beans need to be salted or not?? Bc according to recipe have to add salt so just wondering. Really want to try to make these! Thanks!!
Jason Sanford says
Either way is fine because you are draining and rinsing very well 🙂
Hannah says
Do you think this would be better witb milk chocolate chips or semi-sweet? I used milk chocolate chips (1/2 cup), and it tasted great, but the texture didn’t hold together very well even after refrigeration. Wondering if semi-sweet would help keep them a bit firmer (and maybe up it to 2/3 cup).
Tom says
Terrific brownies. My wife and I prefer them over regular. They have become a regular – we have added nuts, raisins, etc., and they hold up well to any addition. I want to try some cherries next. The added chips to the top makes them A+.
Follow the direction to mix them well in a food processor – even more than you might feel is necessary.
doo doo doo says
This is my first attempt at baking something vegan/gf since making the change and I can honestly say these are REALLY REALLY GOOD.. but not gonna lie, it took a little while to get my head around the fact that theres beans in there lol so I made my partner try first without telling him and he said they tasted healthy but good!! I reckon they would be amazing warmed up with some vanilla ice cream…. yummmmmm. Thank you so much for the recipe!
Chocolate Covered Katie says
Thank you so much for making them!
Jenn Kramer says
These look great! Can I sub stevia for the maple syrup? If I do, do I need to include extra liquid or oil?
Rita says
Does anyone have a suggestion re substitutes for the oats in this recipe? My daughter cannot eat any grains and I’d like to make her a chocolate dessert with Christmas dinner.
Jason Sanford says
Almond flour! 🙂
Helen says
I just made these and they’re delicious. Not in the slightest bit beany!
Sarah says
Just made these as Christmas gifts, I added about four softened dates (soaked in warm water for about 5 minutes) instead of sugar, along with the majority of the sweetener being honey. Went wild with the chocolate chips, but the ones at the store were sweetened with stevia! Interesting flavor profile with the stevia, (I’m not a terribly huge fan of the sweeteners taste) but I like the consistency. I processed my batter in a blender, causing more bean chunks and a bit of a chewy brownie end result. But hey- I like it, it reminds me of the edges people fight over in regular brownies! ? I’m stopping by sprouts tomorrow to give some to the cashier! He was very interested when I told him what I was making with the ingredients so I told him I’d let him try one when I finished making them 🙂 maybe these brownies will be the start of a new friendship
Tomi says
So before I even knew there was a vegan brownie recipe on this site even though with these ingredients they’re vegan I tried it but just without the black beans and these are the best brownies I’ve ever eaten in my life they beat store bought and any brownie in the world no exaggeration I threw half an avocado in and some coconut milk and substitute all the sugar with agave. Thank you!
Jason Sanford says
LOVE your idea to use avocado!
Lynn says
Hands down my favorite black bean brownie recipe!
Brooke Freeman says
I made this with two changes: ½ cup of peanut butter instead of oil, and chocolate chips with zero sugar (they are sweetened with stevia and monk fruit– Bake Believe is the brand). Mixed in a VitaMix (no food processor). Batter was super thick and not pourable at all. I had to press the batter down into the pan and smooth it out. And OMG, they are sooooo delicious! Came out very thick, almost more like a fudge than brownies. So so so good. 12 out of 10. Thanks for a great recipe! Going to bookmark this one for sure.
Serenity Oakes says
Taste tested by a family of 8, we all loved them. Doubled the recipe, and the only thing I did different was using old fashioned oats instead of quick oats because we just don’t have any. Still smoothed put beautifully and were just plain good. We are avid brownie fans so us going vegan for January put us in search for a good vegan brownie recipe that is also a healthier option. Thank you Katie, you nailed it, I have no concerns if the kids sneak an extra one of these. ❤️
Keri Jo Rinke says
So very pleased with this recipe. I did substitute cane sugar for maple syrup. Thank you!
Anna says
The first batch I made was dry. I tried again, this time melting 1 c. chocolate chips instead of throwing them in whole….what a difference. Super fudgy and delicious.
Rachel says
Hi is this temperature in a fan forced or conventional oven? Thanks!
anna says
amazing recipe wanna try that
Hannah Badics says
When I make these I substitute the cocoa powder for 1/3 cup of melted chocolate chips. I also substitute the coconut oil for butter which I melt in the microwave with the chocolate chips. I make these with Lily’s vegan no sugar added semi sweet chocolate chips which is sweetened with stevia and I can’t tell the difference. I don’t add the extra sugar but I do add an extra tablespoon of honey to the 1/3 cup. Everything else I keep the same. That way if I cut them into 16 pieces it’s only 6 grams of sugar per brownie. It’s soooo good!
Cari says
These brownies are my absolute favorite! Recently, I made some non-vegan “regular” brownies using a recipe from an excellent baker’s website. I wanted to see if I could make brownies from scratch (Blame British Bake-off & Food Network). Anyway, the brownies were tasty but as I was eating them, I kept thinking, “These are delicious, so rich and chocolatey like CCK’s Black Bean Brownies but these have 2 cups of SUGAR and no fiber!” Wait! WHAT!? Black bean brownies are better! It was a good “experiment!”
Lisa Garrett says
These are pretty good. They don’t taste exactly like regular brownies, like some people claim. They are less dense and have a particular taste that is unlike anything else. Not bad, just different. I would definitely give them a 4.5 out of 5. The taste is pretty good, but also I can eat them guilt free while still avoiding flour. I tried mine with agave, so I’m excited to see how they taste with honey or maple syrup. Give them a shot for sure.
Mari Pappas says
A perennial favorite. Just made them yesterday, and they’re great!
Gavriella says
These are delicious! My husband loved them and didn’t know it contained black beans until I told him. I did however replace the maple syrup and sugar with date syrup and I only added 0.5cup of dark chocolate chips.
Kelly says
Wow. Just wow. I subbed applesauce for the oil 1:1, since I’m trying WFPBNO (whole food, plant based, no oil). This is truly a no guilt dessert!! This is the person to follow. Thank you!!
Jean says
These are AWESOME! I substituted 1/3 cup of date paste for the the syrup – they were delicious – no additional sweetener needed!
Stacey says
I tried the brownie recipe today; I only had old fashioned rolled oats so my texture was not as smooth. I also subbed unsweetened applesauce for the oil (I should have used the peanut butter); they are ok but I’d like them a little sweeter; I’ll make them again and use the peanut butter and maybe a little more truvia or maple syrup. Thx for sharing
Danielle says
Hm. I followed it exactly hoping that the comments that “they did let taste beany at all” would be right, but for me, they were noticeably beany, in taste and texture. Still yummy though! I added the chocolate chips on top. I made them for a potluck and they all disappeared quickly (not labeled bean -muahahaha) Thanks for all the recipes!
jayne says
I made these in a mini muffin pan. Cooked for 20 min at 350. OMG they are delicious!
Jane Dinh says
These black bean brownies are awesome!! I’ve made them a number of times, and no one ever suspects the secret ingredient! Everyone loves them!! Unexpectedly, my most recent test subjects were a group of 15 year old boys…who you just know, would complain (at the very least!) about brownies made from beans. I decided not to tell them and the plate of brownies was gone in about 3 minutes! I snapped this picture of one of the 15 year olds enjoying one of the brownies. I’m sure he wondered why his mother and I couldn’t surpress our laughter! We never did tell them…!!
Meena says
Katie…… OMG!!!!! These brownies are so heavenly. I agree, the choc chips make the difference. Honestly, they are awesome. Will be making these & some more of your choc deliciousness for my next party. I’m gonna totally Wow my friends. Thanks so much.. ?
Meena
Jason Sanford says
Love the picture!
twinkle kumawat says
wow its cool
Laura says
These are so delicious! I have taken to adding about 1/2 cup dried cherries to the food processor and eliminating the extra sweetener. Soooooo good! Thanks so much for this go-to dessert.
tweety patwa says
hey, it’s a lovely amazing superb recipe, I will try it and also feedback you I this its best dessert
Shawnee says
Hello! I’ve made these brownies with your recipe using agave nectar and coconut sugar, it turned out very well! I want to make them again today but am wondering if I can substitute dates instead of agave and sugar? I imagine now it would be hard to blend because the nectar made it moist. Let me know! Thank you!
Jason Sanford says
It sounds like a fun experiment. Be sure to report back if you try it!
Jason
Cyndi Pirkle says
OMG – these are soooo good. I used coconut oil but did not skip out on the chocolate chips ;). Mine came out of the oven looking a little undercooked so I’m throwing them in the fridge overnight. Thanks for a great and easy recipe
Leslie says
I am baffled by your calorie count. Using mynetdiary, you would have to divide these in 17 pieces to yield 115 calories per serving.
That said, they are tasty, but 9 servings is 217 calories per piece.
Lauren B says
I make these all the time and one day I didn’t have regular oatmeal and had to use the baby oatmeal, which is basically oat flour and it was EVEN BETTER! I’ve also substituted peppermint extract for the vanilla and added crushed candy cake for holiday brownies and it was delicious. Thank you for these.
Jessica says
Wow these are incredible!!! I used a pan that made it 12 brownies but they were pretty thin. I guess they don’t really rise when baking. Still, they were soft and fudgy! I would probably use a smaller pan next time to make them thicker.
Jessica says
Also I should add that I used vegan butter (earth balance) instead of oil and it was amazing! I highly recommend this!
Paulina says
Literally just made these now. I followed the recipe exactly (using the 1/2c maple syrup) although I did add some cinnamon (my baker friend swears it’s the secret ingredient in chocolate recipes) at the very end. My oats were the regular Quaker oats they sell at Costco and I don’t think they’re quick oats but they worked great. I baked them for 20 minutes and they were still a little gooey when they came out and rested for 10 minutes, I still had three before they went in the fridge to firm up though lol they are amazing and even the batter tastes great. You 100% cannot tell there’s black beans in there, you can taste and taste and I can assure you you won’t be able to find the black beans. I will be making a triple batch soon and taking them to work! My non-vegan fiance absolutely couldn’t get enough and ate 5 in one sitting. I told him after they were made with black beans and he was very surprised ?
Jason Sanford says
I love your idea to use cinnamon!
Griffamzo says
If you had to choose between black bean and sweet potato brownies, which one would win?
Misty says
I struggle daily to get my autistic son to eat protein….any protein. He LOVES these brownies (and so does my super picky husband!) love this recipie!
Molly says
I’m not sure if that will work, but that is the nutrition info for these brownies. I was curious about the amount of sugar. Made with agave nectar, and the 2Tbsp of sugar, and 2/3 cup chocolate chips, there are about 12 grams of sugar per serving (if you cut it into 12 brownies). I can’t wait to make these! These are perfect lent brownies! (We are staying under 15 grams of added sugar per day for lent this year 🙂 )
Molly says
The thing I wasn’t sure if it would work was a nutrition label embed, and it didn’t work. Sorry guys!
Mikayla says
Thank you so much for this awesome recipe! I am not vegan so I added an egg to the recipe, as well as a few other slight modifications based on my currently available ingredients 😉 but they turned out so awesome!! Even my husband who is very particular about his brownies said they were really good! We are definitely going to be making these often! ♡
Vanessa says
Looking for a high fiber food that my 3 and 5 year olds will eat and I found it. This recipe is great the way it is but then I made it super high fiber! I swapped 40 g of fiber one (3/4 cup) for the oats and 75 g (1/2 cup) prunes for the maple syrup. I make it in my Vitamix and my boys can’t get enough of it. My calculation is 45 g fiber for the whole tray or 5g each if divided into 9 pieces.
Angelina Calleran says
These brownies are DELICIOUS! I actually prefer them to traditional brownies any day. Everyone I have served them to is always in shock when I tell they are sneakily healthy! My kids also adore them which is fabulous because it’s a wonderful way to get black beans into them. Thank you sooooo much for making up this recipe!
Cate says
I had to bake these longer than the time noted in the recipe but they taste wonderful! Would never guess they had black beans in them! Found some toffee bits in the freezer so I threw those in too. Will definitely make these again, they are super delicious!!
Lauren says
Ggiiirrrrlll… these are like a brownie and fudge had a delicious chocolate love child!
I used half oat flour and half gluten free flour mix in place of the quick oats, and I used maple flavored stevia syrup in place of the maple syrup. These are so good! No one would ever guess they had beans in them! Next time I’ll line the pan with parchment to make it easier to get them off the pan. Even coating with Earth Balance, they’re hard to get out.
Chocolate Covered Katie says
Thank you so much for making them!
Jeremy says
I have never tried black bean for a brownie before but looks delish. Will surely give try it out. Thanks.
Jessica says
These are DELICIOUS! I’ve made these several times since discovering this recipe and everyone who has tried a brownie has loved them!
marge says
When you rely on a load of chocolate chips to make your brownies taste good, they aren’t really good brownies, they’re a good compliment to a chocolate chip… I took a bite consciously making sure there were not chocolate chips in that small spot just to see how they taste without them, and they aren’t good. It even says “omit at your own risk” about the chocolate chips in the instructions. If it weren’t for the chocolate chips, these wouldn’t be good at all and chocolate chips are loaded with sugar. When your recipe literally relies on chocolate chips to make it taste good, it’s time to go back to the drawing board. I’ll be looking for a good black bean brownie without the chocolate chips.
Natasha says
These brownies are amazing!I was really skeptical about them but decided to try the recipe anyhow in hopes they would help my son’s constipation. I am so glad I did, my picky eating 3 year old LOVES them! I had to bake them for a while longer than suggested and added some butterscotch chips on top and oh man are they tasty.
Karthik Muthukrishnan says
Awesome recipe Katie ! WOW ! Our family LOVES these brownies ! How can you come up with a recipe with black bans, oats that tastes so amazing !!
Thanks very much !
PS: The batter refused to move the food processor. I had to add 1/4 cup of water..
Chocolate Covered Katie says
Thank you so much for making them!
Teresa says
Can anyone tell me if these are supposed to be made with no salt added black beans or just normal ones it just says canned black beans
Jason Sanford says
Either works, since you’re draining and rinsing really really well 🙂
Teresa says
Thank you so much for the fast reply my birthday is coming up and this is what I’ll make for myself
Briana B says
How long can you freeze them for? I cannot wait to make them today!
Jason Sanford says
At least a few weeks 🙂
Loren says
Made these black bean brownies and they are so delicious. I gave it to my favorite tester (my husband) and he gave it a high thumbs up. Definitely staying on my treat list.
Mark J. says
Katie – have you tried making the black bean brownies recipe using Black Soybeans instead?
Jason Sanford says
Not Katie, but I know others have and say it works! 🙂
Mars says
Greetings from Norway! These were fantastic. I had people try them without telling them the backstory, and no-one could tell that they were of the ‘healthier’ variety, much less that they had beans in them. Thank you!
Phillip says
I love this recipe. It’s my go-to for a “healthy” dessert. I usually double the recipe for thick brownies. yumyum
Julie says
So good!!! I will continue to make these instead of regular brownies because the taste is almost exact and the texture is so similar!! 10/10 worth making!!
Mary says
These brownies were really good!! I definitely wouldn’t say they tasted “normal” but considering the simple ingredients, they were really good. I did have to refrigerate them over night to let them fully solidify. I ate them cold, so yummy!!
Christina S. says
Black beans are used in a lot of Asian desserts so it’s a familiar taste for me. Good to satisfy a chocolate craving and I love that they are only 3 ww points. I followed the recipe except used rolled oats. Next time I will blend more to make a smoother texture and cook a little longer than 18 minutes. Tastes much better after putting in the fridge.
Dawn Betteridge says
Just made with some adjustments according to ingredients and quantities I had in the house…. they smell delicious! I now have to wait for 10 minutes for them to cool, which is going to be very difficult! I will let you know how they turn out once I have had a chance to sample!
Dawn says
Here you go! I created a 2 thirds recipe, based on the weight of black beans I had, which I had cooked from dried. I used gf oats, and vegan chocolate (crushed) and cacao buttered I didn’t have chocolate chips
Becky says
I tried this with a few modifications:
-I used lentils instead of black beans since I had tons of lentils on hand.
-I used 2 teaspoons of baking soda instead of 1/2 teaspoon. This was just because I read the recipe wrong and made a mistake
-I used Reece peanut butter chips instead of chocolate chips since I didn’t have enough chocolate chips to make 1/2 cup
– I increased the cooking time slightly. This probably has more to do with the capacity of my oven than anything else. I put them in the fridge overnight before eating them.
It turned out delicious, so if you’d like to substitute green lentils instead of black beans, it worked for me.
Renae says
Just made these!!!! They are so good!
Kate M says
I am sick if bean soups and stews so I decided to try your recipe. It was incredible!!! I doubled the cocoa powder and added a little extra maple syrup. Absolutely delicious!! I shared this with family and friends! I hope you are staying safe!
Psuke Bariah says
I love these, I make them a couple of times a month…although I did change them slightly as I found the original recipe a little thin for my personal taste. I use two cups of black beans, and scale up the rest of the ingredients (except the salt and baking powder), and bake them for 28 minutes.
Today, in a fit of inspiration I added about 5 drops of Orange Essential Oil (not sure what the equivalent in extract would be) and now I have to chain the refrigerator door shut and hide the key.
Jason Sanford says
Chocolate orange sounds so good!
Chris says
I have to admit that I was skeptical, but the brownies turned out delicious. We are not fans of overly sweet baked goods so these were perfect for us. I will make this again. No butter or flour, it’s hard to believe.
Kos says
Hi Katie
I made this today for the 1st time. I put in a ripe banana to cut down on the oil. It was also my sugar component. I put in a 1/4 cup more quick oats. Excellent. Hubby ate it as dessert. He asked me to make these again. I baked this in our air-fryer as our apt. does not have an oven. We appreciate your recipes.
Annika Wiebe says
Absolutely wonderful!!!! I added 1 tablespoon of peanut butter, 2 tsp of cinnamon and some sea salt and this is by far the best recipe I have ever tried! Thankyou so much!
I added the 2 tbsp of sugar so that was the winning ingredient I think! I even liked the batter before it was cooked
Wifey with a knifey says
Hands down best black bean brownies I’ve ever had. So poet gooey right out of the oven. Perfect for pndemic stress eating (and making)!
Susan says
These brownies are amazing! Even my skeptical husband was impressed. They have a rich chocolate flavor and a nice tender yet slightly chewy texture.
I used whole rolled oats, because that’s what I had, and ground them in my food processor first then added the remaining ingredients. Worked like a charm.
Highly recommend this recipe.
Amy C says
I have made these brownies (with some modifications) probably about 30x now over the last 2 years. My husband absolutely loves these, and it really wasnt until I made non-healthy brownies that i realized how much better these were for you.
I started making these with my nutribullet exactly as the recipe recommends (with maple syrup, not honey) and I really struggled to get them to blend. As a result I would loosen it up a bit with whatever milk I had on hand (usually a nut milk). That has been a permanent modification when I make these now. Additionally, I like to top them with shredded coconut because my husband is a huge coconut fan. And finally (this was recent) I started putting these into a muffin tin. They come out like perfect little cakes that you can heat up a little before serving.
Honestly this is one of my favorite recipes for dessert.
CARLIE says
Dear Miss Katie,
The black bean brownies came out DELICIOUS!! Never had brownies so good in my entire life. From now on, it’s the only way I’ll ever make brownies.
Chocolate Covered Katie says
Thank you so much for making them!
Simone Ferreira says
My brownies didn’t rise? Any tips?
Kate Shin says
They came out pretty good. I really enjoyed them. They don’t taste like a standard brownie in my opinion but I like them a lot. I prefer GF and dairy-free alternatives and this was is a good one! I am making a second batch at home as I type. I didn’t have any chocolate chips and am limiting my trips to the store but had some M&Ms so I put those in. We shall see how it turns out!
KA says
I couldn’t get any cans of black beans so I bought dry black turtle beans. Do I need to soak or cook them first? Not sure what to do!
Jason Sanford says
Yup soak and cook them first!
Lily says
Katie, these brownies are spectacular!!! My husband loves brownies but hates all the sugar and flour, so I decided to try this recipe for his birthday dessert. We were both shocked and are sending the recipe to everyone we know! These were the best brownies, hands down, that I’ve had in a very long time. We will be making these over and over again. Thanks for creating such a delicious, simple recipe!
Allison Rowley says
Honey is not vegan by any stretch of the imagination. Can we stop spreading this lie?
Jonglia says
I made these for my family who are not really into vegan receipts and they loved it! Such a. Good recipe and I added a bit of almond milk
Tara says
Holy smokes!! These are better than regular brownies in every way. I used agave syrup, a little stevia and Hershey’s sugar free chocolate chips. My husband is scraping the bottom of the dish as we speak…all none the wiser. This recipe is a keeper!
Ashley says
Could you please give the nutritional info for these brownies? Thanks so much beforehand!
Cat Patten says
I tried your black bean brownie no flour required recipe and it was a hit it was so good we eat it right out of the oven. We love the agave addition and we put some coconut flakes in the mix which made it really tasty. It’s not overly sweet it’s downright addictive thank you
Valeria says
I had to use normal oats instead of quick oats, and a mix of white beans + chickpeas instead of black beans. They were still great! I think they would be perfect using the right ingredients, I will definitely make them again when I’ll have everything 🙂
Jessica Winters says
Just wonderful! I need these type of thinking outside the box recipes as i need ways to trick my 3 year old into eating protein! He loves these! I was hoping to see some nutritional facts if possible. If uou dont know, thats totally fine. Thank you for sharing. It was successful!
Jessica Winters says
Just wonderful! I need these type of thinking outside the box recipes as i need ways to trick my 3 year old into eating protein! He loves these! I was hoping to see some nutritional facts if possible. If you dont know, thats totally fine. Thank you for sharing. It was successful!
Jason Sanford says
Hi, she has nutrition facts for all her recipes at the bottom of the recipe box under the ingredients/instructions 🙂
Ellen Van Blarcom says
WONDERFUL
These brownies are scrumptious. Makes me very excited to find a healthy substitute that genuinely tastes like the real thing. Can’t believe it! Immediate staple in my kitchen cookbook 🙂 Even the hubs likes them. Big deal!
Thanks Katie!
Danielle M Blackburn says
Taste like black beans. Ugh
Zoë says
I followed the recipe exactly and these are delicious!
Carol says
I’ve made these a few of times now. They turn out perfectly. I also tried putting a half a teaspoon of instant coffee in there for a mocha flavor. Yum.
Carol says
I’ve made these a few times now and they’ve turned out great. I tried putting a half a teaspoon of instant coffee in there for a mocha flavor for a little change up.
Ann Ferg says
It came out Grreaat!! Delicious, easy, quick, and inexpensive. I just added 3oz of milk to be able to blend it. It took me 20 min in my toaster oven. Thank you.
Larissa says
My dear friemd Carla made these for me today and they tasted like the real thing! I want another one really bad but its to late at night right now..
whitney prince says
I am super impressed. So things I subtituted because I did not have what was needed:Pancake syrup (I know I know but it worked), A packet of peanut butter instant oatmeal, and canola oil, and no extract. Still awesome. The batter tasted so good I thought ohh yeah this is going to be goooood, and it was! Great job nailing a perfectly fudgy brownie and I know noone will be able to detect it.
Lynn says
I have made these for several occasions, and nobody knows they are vegan and gluten free, let alone flour free and made with beans ! Huge success, thanks for a great recipe.
Chrystal says
These were great! I’m saving the recipe and absolutely making them again. My bean hating son tried one and said it was delicious. 👍🏻
Debbie says
These are amazing! I had some dried black turtle beans that I wanted to throw away as I didn’t like the taste after cooking it. Then I came across this recipe and decided to give it a try. It turned out to be 4 cups after soaking and cooking, so I doubled everything else on this recipe and it came out so delicious! Will definitely be making it again.
Katie says
Seriously so good! Have made these multiple times! No one would ever guess there are beans in them. They are moist and sweet and delicious!
Krysraline86 says
I’ve made these twice. The second time, I used a scale to measure the cocoa powder, and realized that 2 tbsp of this is NOT 10g. I decided to keep adding until I got to 10g, which turned out to be about 3 tbsp. Now THIS is what makes it a brownie 😉 I also use coconut oil, so they seemed to need to bake for 30 min instead of 18. Delicious!
Shani says
These brownies are revolutionary. Rich! Nutritious! Delectable! Recommended by a friend, the recipe I found to be so simple as the entire recipe (from prep to plate) took so much less time than regular brownies. By mistake, I left out the coconut oil, and it was still so moist. I put the chips on top, but honestly, I didn’t need them. Next time I will see if the extra 2TBSP of sweetener is really necessary as I found the brownies plenty sweet. And dare I say downright good for you too.
Anjie says
These came out great! I added chopped almonds
jessie says
How do you store the brownies and how long will they keep in the fridge. Thanks
Jason Sanford says
3-4 days fridge, or freeze for a month 🙂
Afi says
Made this recipe a couple of times. Roomies ate them all and asked for more. Also baked it for my family, they couldn’t believe there were beans in it. It so simple and delicious… I just love it!
Replaced sweetener with date paste. Texture and taste came out absolutely yummm.
Thanks for this.
Love from Belgium 😘
Bee says
Hi! I’ve had SO many chocolate cravings, and also have a surplus of beans in the cupboard, so this recipe really intrigued me! Took a break from my “work from home” day to make them. They’re in the oven now – can’t wait to see how they turned out! 😀
Love, from Baltimore
Laura McMurray says
Just made these, super tasty and delicious hot out of oven.
Connie Breck says
Can’t believe it’s made with black beans. Nobody guessed what they were made of.
SR Redmond says
Great and I had no oats to add. Tender and rich anyway. Will make it again soon.
Melissa says
Wow, I’ve never would have thought of making brownies using black beans. I’ve tried making brownies using mashed bananas. They turned out pretty goey and yummy. I’ll try out your recipe for my next brownie creation. Thanks for sharing!
Kimberly Larkin says
⭐️⭐️⭐️⭐️⭐️
My friend Lauren had me try hers and I was hooked! Made my very own batch today! PHENOMENAL!!!! I can’t WAIT to put these over on my nephews 9,7, 5yr.- and afterwards tell them they ate VEGETABLES!!! These are a MUST try and so quick and easy!!!!
Gabriela Catalina says
Beans are Legumes, not vegetables 😜
Christinesal says
These are insanely good. Amazingly fudgey and no hint of black beans. Will make again:)
Kay says
These are amazing Katie. Thank you so much for sharing. But if I want to make them thicker. can I bake them in a smaller pan and for how long? Also is there a substitute for agave, honey & maple syrup? Regular sugar would work or not?
Jason Sanford says
Hi! To make them thicker, I’d just double the recipe and cook in the same size pan for longer. You can definitely try sugar and we don’t see why it wouldn’t work, although we haven’t tried so can’t say for sure. Be sure to report back if you try!
Jason (media relations)
Kayla says
These are AMAZING! I love them so much more than normal brownies, when I become a soccer mom I’m totally making these for my kids. I did not add in any of the chocolate chips, but did blend in a quarter cup of semi sweet into the mixture.
Suze says
Could you substitute other kinds of beans – kidney, pinto, etc? Is there a reason this recipe uses black beans in particular and not just any kind of bean? Thanks in advance!
Jason Sanford says
We’ve just not tried it with anything else and so don’t know, but be sure to report back if you experiment! Katie also does have chickpea brownies if you want to use those: https://chocolatecoveredkatie.com/chickpea-brownies-recipe/
Jason (media relations)
Kayla says
Could I use melted butter in place of the oil?
Jason Sanford says
Sure!
Baylee says
Currently impatiently waiting for them to cook- the batter was great! I boiled my own black beans with cinnamon and vanilla and ended up adding a mix of white chocolate chips and regular chocolate chips. We’ll see what everyone thinks!
Alissa says
Excellent recipe. I used rolled oats and canola oil in a vitamix blender, with a splash of milk so it would blend easier. The beans I used were not canned but boiled black beans.
Kallita Phipps says
This recipe is AMAZING! Absolutely delicious! I used a vitamix blender and added slightly more oil to the mixture to keep the mixture more fluid and moist! 😀
JHenderson says
Really great brownies. Easy to make, very tasty. Agree with adding extra chips on top of batter before baking.
Nora says
I’ve made these so many times and they’re phenomenal. I increased it to 3 TBS of cocoa powder and I regularly use 3/4 cup of dates as a sweetener (along with half a cup of water). Coconut butter also works instead of oil and gives it a wonderful aroma.
Shaina says
Tried this with the addition of 1/4 tsp chili powder and 1 tsp coffee powder to enhance the chocolate flavor and WOW cannot believe how amazing these brownies taste! Fantastic recipe, I look forward to trying more variations after reading some of the comments here 🙂
Alex P says
These are fudgy and delicious! You can hardly tell that they aren’t made with flour.
Mike says
These are incredible. I cooked them in a pressure cooker for 32 minutes and they were better that gourmet flourless cake.
Arti says
Came out just lovely!!
Angelena Floyd says
Enjoyed it, need more moisture next time I will add applesauce
Chandler says
How much did you end up adding? I was also thinking of substituting it for the oil.
Lina Colacci-Fernandez says
Super easy to make and so delicious 😊
New England Flybaby says
These brownies are TERRIFIC!! Has anyone used a microwave to make them?
I did make them once in our (regular) old oven, and they came out great, but we have since replaced that oven, (unfortunately) and baking in the new one is a total nightmare; it is just not consistent. Even after it was supposedly “fixed”, it is very unpredictable…
Any hints on using a microwave for these? BTW, our microwave is about 900 watts, as far as we can figure. THANKS for your help!!
Jeanette says
So I did some math based on other recipes made in the oven and the wattage you stated in your comment. I would microwave them for 8 to 10 minutes, then check them. If they are not done, microwave for no more than 2 minute increments after that until cooked through. I recommend covering the top of your baking dish with plastic wrap or parchment paper leaving a small gap for air to flow out after the initial 8 to 10 minutes to prevent the brownies from over drying. Good luck and have fun!!
Kris says
These were really awesome. Fudgy, easy to make and just the right amount of sweet to satisfy my chocolate craving. I added extra maple syrup instead of sugar and also replaced the oil with unsweetened apple sauce. Will definitely make again!
Plumeria says
This is my 1st time baking from your site and it will not be my last! These are sooo decadent and oh-so-fudgy ;P It has been challenging finding the right gluten free brownie recipe. Happy to say my search is over! Thank you Katie!!!
Sophie S says
This brownies come out amazing! No one guessed that there were beans in it. Thanks you, this will be a constant repeat. Also, looking fwd to trying the other bean recipes.
A says
The only reason I believed there were black beans in this is because I made them. I cooked them for 16 minutes and they were a little mushy but delicious. Seriously, they are slap your momma good.
A. Williams says
I am so excited to make these but I don’t have quick oats. I only have steel cut. Do you think If I blend them first (like into an oat flour) it would work?
Laura says
I used steel cut and opted for the extra maple syrup instead of the stevia in order to incorporate a bit more moisture and they turned out wonderfully 🙂 I cooked them for the full 18 mins!
JCHD says
We have both kinds of steel cut (not rolled) on hand – which did you use quick or regular cook?
Sandy Lee says
These were so so good! I’m trying to hide some healthy stuff in baked goods and other recipes for my picky toddler. He loves these. (And he doesn’t know he is getting an extra boost of protein….among other things. )
Will definitely make again.
Eleanora says
These Black Bean Brownies are the most unbelievably delicious treat ever. So versitile and simple to make that I don’t know what I did before I found them. I found any bean seems to work fine. I love chocolate so when a craving comes it is without hesitation that I make these brownies. Thanks Katie keep up the good work
Never says
I made them today. They were good.
Pilar Vigil says
So easy to make and taste so good you would never know what ingredients are in these brownies!
Leala says
I tried these with coconut flour as we’re grain free (even oats). I wouldn’t recommend this. Instead, if you can’t do oats or nut flour, I found that these didn’t even need it! They were perfectly fudgy and chocolately without! But they do need to chill in the fridge for an hour to help stay together!
Kathleen erikson says
Hello! I just made your black bean brownies. They were delicious and fudgy! I have saved tons of your recipes. I love how your recipes are simple and use common, easy to find ingredients. I bought one of your cookbooks but I was wondering if you have a cookbook with lots of main dishes. I’m new to plant based cooking and I need a lot of help. Thank you
Jason Sanford says
Thank you so much for getting the book! We wish there were a book of main meals – it’s Katie’s goal, but unfortunately publishers are only interested in another dessert book and so we haven’t had any luck getting one published yet. Hopefully someday!
Jason (media relations)
Heather says
Delicious and satisfying, but where did you get the WW smart points value from? No matter how I try, they are coming out at 8 points each, even at twelve servings. Disappointing because now I’ve got something super tempting calling my name in the fridge. 🙁
Jason Sanford says
Hi! It looks like this recipe was published back in 2012 and is going by the Points Plus system, so I think that’s why?
Laura says
I made this recipe with steel cut oats (I didn’t have quick oats) and used extra maple syrup instead of the stevia and it turned out wonderfully. 🙂 I’m sure mine may have had a bit more texture than the original but it was still super yummy. 😋
Thank you!
Darlene says
Will decreasing the amount of honey/syrup do anything to the brownies other than make it less sweet?
Lolly J says
I omitted the salt and come to think of it, I omitted the stevia also, didn’t add anymore maple syrup, so I decreased the maple syrup. I forgot to add that to my review. It didn’t do anything to the brownies and it was sweet enough. The brownies were delicious.
Lolly J says
I just made these brownies. This is better than the box brownies. I was really shocked at how good they are. The only thing I omitted was the salt. I sent my family and friends a link to this recipe. I am looking forward to trying more of your recipes. Thank you so much for sharing.
BabyPotato says
I have made these brownies before and they are great! This time I wanted to change some things. I put vegan chocolate protein powder(ghost brand-chocolate cereal milk) instead of the oats. I also used some unsweetened applesauce(about 1/4cup) and used no oil. They still turned out good and now have some more protein and less fat. Thank you for this amazing recipe!!
Thea says
AMAZING! Please, someone, take these away from me before I hurt myself.
Natacha says
Every bit as amazing as advertised. My husband was wanting a fudgy brownie, but didn’t want it to taste “healthy.” I didn’t tell him the secret ingredient…he loved them! Instead of cocoa powder, I added an off-the-shelf blend of cocoa & espresso baking powder for a deeper chocolate flavor, and they are delicious! Definitely making these again, and again…thank you, Katie, for this fantastic go-to recipe!
breanna says
is there any replacement for the coconut oil
Tara says
Yes, I subbed a 1/2 cup strong coffee for oil today and they were delicious.
Jason Sanford says
Sure, coconut oil is not required. You could use peanut butter, canola oil, vegetable oil, sunflower oil, etc.
Kelli Kerbawy says
Made these for the second time just as written. Outstanding.
Jen says
Hi. My 2 year old and I just made the brownie batter. She loved the batter so much she couldnt stop eating it. Everyone was so suprised that there are black beans in it. I absolutely can’t stand beans but i don’t even taste them. My question is if you had any ideas how to make this in a chocolate pudding ?
Jason Sanford says
Try this one! https://chocolatecoveredkatie.com/dark-chocolate-brownie-batter-dip/
MaryClaudettetaylor says
Best brownies EVER Evertime I make them recipe is requested
Monica says
Great recipe! I added a tsp of cinnamon, only 1/4 cup maple syrup, and no other sweetener. I only had about 13oz brownies, and it turned out fine. So good! Very chocolatey.
Monica says
I meant 13oz black beans! Haha oops
Erin says
These are AMAZING! I have always been worried that baking with beans would taste well…gross. but these are delicious!! Even my picky husband enjoyed them! Going to take them to work and see if anyone notices that they are different 🙂 Thanks for a great recipe!
Chocolate Covered Katie says
Thank you so much for trying them!
Peyton Komer says
These are seriously the best brownies I have ever made. And I have made a LOT of brownies, both healthy and not even the slightest bit healthy. These take the crown!! They are so fudgy!! I was a little hesitant to try these because I have tried other black bean brownies in the past and they tasted like cardboard. These were the opposite!! My only suggestion would be to double the recipe because these are quite thin, but overall these are amazing like all of Katie’s recipes!! Thanks for another great dessert, Katie!
Mina Falcone says
Do these brownies freeze well?
Jason Sanford says
They do!
Laurel Witt says
I made these today! Can’t wait to try them! Thanks Katie
Becky says
Would it be the same if I replaced black beans with kidney beans??
Jen Buss says
These are absolutely delicious! You’d never guess they were made from black beans! Thanks so much for sharing x
The only thing I would like to know is how long they keep fresh in the fresh. Thanks x
Jason Sanford says
3-4 days usually, or can freeze!
Sukaina says
Can I add one egg to the recipe?
Kirsten Coble says
Yes — I subbed in one egg for the 1/4 cup coconut oil. They were slightly drier and I missed the coconut flavor but it did work and I was looking for less fat and more protein.
Judith says
I bake mine in muffin tins. They freeze great individually, then I can go from freezer to microwave and they are rich, gooey and warm!
Tess says
These are absolutely amazing! So gooey and chocolatey!
Ruth Brown says
LOVE THESE BROWNIES!!!
even my picky husband asks me to make them 🙂
Helena Geers says
These are good. The reviews had me thinking they’d be mind blowing so I was slightly disappointed but they’re definitely worth making and good for what they are (sugar fee, oil free (I used applesauce), flour free black bean brownies). I served them to my non vegan family including a carnivorous grandpa and cousin and they both liked them. But considering the fact that these are basically a health food, I’m so impressed. Also I added a third tablespoon of cacao powder because I wasn’t convinced by the batter but either way in baking the bean taste was totally gone.
Jason Sanford says
They need the oil or nut butter to be mind blowing 😉
Jackie Conway says
I made these for the first time and they’re delicious! They taste just like regular brownies and are super easy to make.
Tracy says
Do you need to use ‘no salt added’ can of black beans or the regular?
CCK Media Team says
Either works, because you will be draining and rinsing very well 🙂
Katie K says
I haven’t made these yet, but I’m curious to know the calorie content in each brownie (Say the recipe yields 9). Anyone calculate this?
Katie K says
Just made and— DELISH! I subbed applesauce for the oil. These are so yum and so little guilt! Thanks for this!
Jan says
@Katie K:
What amount of applesauce did you use? Were they firm enough?
These brownies are outrageously expensive to buy from the health food stores.
Nika says
I have made these so many times and getting to see the reactions of people who enjoyed them is so rewarding, every time. The last batch I made was goofed up and ended up being the best to date. The goof up? Mexican seasoned black beans. I rinsed them and prepared the batter with a sense of humor. They tasted great even “messed up”.
CCK Media Team says
Haha that sounds so amazing and funny at the same time!
Jeannine says
Seriously freaking awesome.
Kirsten says
These are delicious! Thank you so much. I’m curious if the nutrition is for 1/9 of the recipe or 1/12. Thanks!
Ida says
I added mine to a nutrition calculator, using vegetable oil, granulated sugar and honey, set it for 9 servings, and it came out 146 cal, so I image it’s 1/12.
Kirsten Coble says
Hi Ida, yes that makes sense. I ended up calculating and I came up with 132 calories if divided into 12 servings and that was with me using 1/2 c maple syrup, an egg instead of the oil, and 1/2c chocolate chips.
Jennie says
Hi. The brownies were a big hit even with my 2 year old. She needs more fiber so those were perfect. Is there a way to make this black bean recipe as chocolate cupcakes?
Jason Sanford says
There is! https://chocolatecoveredkatie.com/black-bean-brownie-bites/
Kirsten says
I’m wondering if I could substitute one egg for the coconut oil?
Chandra Spencer says
I absolutely love to make these brownies, I usually wait until most have tasted them to tell them they are healthy and are made from black beans! My favorite is mint chocolate!
Thank you my family and friends really like them!
Emma says
These are excellent! Even my mom (who hates beans and doesn’t like unusual foods) said they taste like “regular” brownies. I can’t have sugar, so I swapped the maple syrup for monk fruit & erythritol and added two tablespoons of Greek yogurt. It won’t be long before I make them again.
Ida says
I just made these and served them to my fiancé and his friend – both went wild over them. Very good, will definitely be making them again. Neither guessed the black beans either!
Sherrie L says
oh my goodness so yummy. very dense and satisfying. I gave taste tests to all my friends and family and they had no idea how healthy they were!
Making again and most likely will never stray to another brownie recipe again!!!Thank you thank you!!!
Michele says
These are delicious! This was my first experience with black bean brownies and they are great. My husband says he doesn’t like black beans, so I didn’t mention what was in the brownies. He loved them! Thanks so much for the recipe.
Jane says
Will this recipe still work without the baking powder? Or suggestions for a substitute?
Lauren says
WOW! these are better than regular brownies.. love this recipe.. 5 Stars*.
Abbi says
I missed out the oats as didn’t have any and instead of chocolate chips I melted a 100g bar of dark chocolate and stirred it into the mix. Slight coconut flavour from the oil which is nice. Turned out so well!
Will double the mixture next time as I don’t think they will last long!
Sara says
I don’t have any maple syrup on hand- can it be replaced with sugar?
Ren says
I’ve made these brownies multiple times and they are always a crowd-pleaser. <3
Susan Parenteau says
Very fudgy and I loved them. Not sure I like the bits of oatmeal as it made me think I hadn’t blended the beans enough? Next time I would try either using flour or blending the oatmeal in processor first.
Brittany says
I was a little skeptical because I’ve tried “healthy” brownies before and they were just…sad. We’ll leave it at that.
My husband and I are trying as much as possible to cut out processed foods from our diets. I’m 29 weeks pregnant with our first, and we want to set a good example for him, as well as improve our own health.
I made these and tasted the batter and very nearly could not restrain myself from just eating all of it with a spoon. Honestly, I’m shocked that I found the self control for them to even make it to the oven. They’ve managed to satisfy my pregnancy craving for rich, decadent chocolate brownies, and exceeded all other expectations. They don’t look appetizing, but their looks are very deceiving. I may never eat box brownies again. Even my husband, who is a veggie hater, ate them and LOVED them without me having to lie about the ingredients. He KNEW what was in them and still devoured them.
Peggy says
These brownies meet every expectation of a chocolate delight. And I love the ingredients helping us to keep with our plant based eating.
Thank you
Kirsty says
Can I use ground nut oil or Olivia oil instead of what’s recommended
CCK Media Team says
Ground nut oil sounds fine. Olive might give it a funny taste but texture wise will also be fine!
Susan De Lorenzo says
Delicious and so easy to put together.
Samaria Bowman says
These are amazing!! I made them for my in-laws and they loved them!! I specifically made them for my father-in-law since he’s on low carb and he’s near impossible to please… and he had nothing but good things to say about these brownies! I will be using this recipe A LOT!!
My husband and I were craving something sweet while we were visiting his parents and my husband said I need to keep this recipe even though we aren’t dieting 🤣
Love love love these brownies… THANK YOU!!
CCK Media Team says
Thank you so much for making them! 🙂
Lori H says
OMG. So good. Make these! You won’t regret it. Thanks for the recipe. We didn’t have quick oats so I used regular, old-fashioned oats and they still turned out great.
Beth says
These are life changing! So delicious! Thank you!!
Alex says
I made these and they are AMAZING! Super moist and light. I replaced honey with peanut butter and a bit more oil. Delicious! Thank you for the recipe!
Sam B says
Absolutely incredible. I used old fashioned oats because I did not have quick oats and it worked out perfectly (just soak them in 2 tsp of hot water before hand). My family asked me why these were so good… I guess it’s the black beans lol. 10/10 recommend!
Shannon says
These are ridiculously good! My fiancé (and let’s be honest, me too) needs to go on a diet so I figured I’d try to find a healthier dessert. I made these while he was at work, because if he saw me make them he’d never try them. We both love them!
A couple of notes:
I did not have quick cook oats, so I used regular rolled oats. I left everything in the food processor until I stopped seeing whole pieces of rolled oats. It took at least 3 minutes (stopping every minute to scrape and stir).
I do not like vegetable oil, the flavor and smell make me sick, so I used coconut oil. You can definitely taste coconut in these brownies. Thankfully my fiancé and I both like coconut so the flavor is fine, and maybe next time I’ll add actual coconut and some almonds, to change it up.
I did not have pure maple syrup, so I used all honey. The brownies do not have a honey taste at all. Very chocolatey, and a hint of coconut. These might be our new go to brownie.
Kristen says
Amazing. Even trying the batter as I was wiping down the sides of the food processor… it was yum 🤣. Took ages to get the oats down to a relatively small level to seem pretty smooth. I think I might use ground oats.. actual oat meal.. next time. I also used a mix between dark, milk and white choc chips as I was low on all 3. I didn’t have an 8×8 but put it into a cake pan that was a bit bigger with baking paper/parchment and held the paper up a bit to make it go to shape – thick enough to stay where I put it so it was still a nice Brownie type thickness. Can’t find a place to put a pic so you’ll just have to trust me haha. Amazing – decadent and delicious but not very naughty!
David Jerome Demps II says
I have made this recipe 4 times and it’s a game changer. I put mine in a muffin tin so I have those crispy edges my family loves.
Amina says
I am blown away by these. They taste so rich and decadent. Chewy outside and melty inside…I need another one.
Emily says
Excellent. This is my go-to sweet recipe. I only feel moderately guilty about eating it! Shared with lots of people. Thank you!
Rose says
LOVE these! So do my grandchildren, husband and whoever else has tried them!
Yoided says
Hi Katie,
Just finished making this recipe, waiting for them to cool off. I added some peanut butter chips since is my husband favorite.
Can’t wait to eat them. 🤗🤗
Caroline says
Hi, can I use a tin muffin tin instead of an 8 by 8? its all i have!
Jason Sanford says
https://chocolatecoveredkatie.com/black-bean-brownie-bites/ 🙂
Ali says
I never thought I would be regularly making black bean brownies as I don’t even love beans OR brownies that much but this really is such a great recipe and I find I actually enjoy the brownie as it doesn’t weigh me down like normal ones do.
Megan Burke says
wow incredible. thank you
Caroline says
LOVE THEM!!!! i used a muffin tin because i didn’t have a normal 8 by 8. works great!!
Teresa says
I never leave reviews, but I’ve made this recipe over a dozen times and it is AMAZING!! By far my favourite brownie recipe. So moist and chocolaty and tasty! I make this as a healthier dessert for my toddler and he definitely approves!
Chocolate Covered Katie says
Thank you so much for making them 🙂
ANGELA MANNING says
Instead of the stevia, I chopped up 6 dates, and I used organic cacao powder, then sprinkled chocolate chips (real organic cacao chips) and walnuts on the top. I served with raspberries, blueberries, blackberries & strawberries. OMG so scrumptious- my new favorite dessert
Frank says
Incredible! We cannot decipher these from flour brownies!¡!¡!
Alexia K. says
These are great!! I made them for a family gathering- my mom is on a pretty strict diet, but the rest of the family isn’t. I took your advice and didn’t tell anyone what was in them before they ate them (except my mom so she would eat one) and everyone loved them- even my 8 year old nephew! I made them exactly as the recipe states, and with extra chocolate chips sprinkled on top. Second time I made them I added half a cup of chopped walnuts and that was great too. I agree they’re so much easier to cut/remove from pan after fully chilled in the fridge, but it’s really hard to wait…
Nik says
Hello!
Thanks for this recipe!
How is it 5 g of fat per brownie if 1/4 cup of coconut oil has 56 g of fat. I am wondering if you substituted with another low fat oil instead of coconut oil?
CCK Media Team says
Hi, be sure to go by the gram measurements when calculating the nutrition facts 🙂
Cathy says
I made these last night and they were wonderful in taste but barely rose! I followed the recipe and my baking powder is new. I did use a natural cocoa, should I have used Dutch processed? Any other tips?
Christina Bowman says
Have you tried these with cocoa nibbs?
CCK Media Team says
That would be awesome for a fun texture!
Christina Bowman says
But does it change the amount of sugar needed in the recipe?
CCK Media Team says
Oh sorry, I thought you’d meant that you would add those in as an add-in. We can’t recommend subbing them for the chocolate chips because we haven’t tried, but if you experiment then yes it might be a good idea to add some extra sugar 🙂
Wendy says
These taste BETTER than traditional brownies! I am stunned!!!
olive says
Do you changing the baking time when using rolled oats? What about a glass vs. metal 8×8 pan?
Ben says
I substituted the oatmeal with Kodiak pancake mix(50g) and they turned out fluffier and IMO better tasting
Mary Beth says
These are beyond any expectation I had! They taste like something out of a bakery that would have me spending an extra hour on the treadmill. Thank you so much for these!
Helene says
I love these brownies! I changed up the recipe a bit. Instead of cocoa. I used cacao and I left out the sugar/stevia and used a quarter cup of agave rather than 1/3. I made these changes because I am watching my sugar intake. If I am making for company I use the original recipe. Either way they are delicious. I am addicted to them!
Helene says
PS: I forgot to tell you. I used cacao chips instead of chocolate chips and I added walnuts. So so good!
Sue says
My 18 year old omni son said, Mom, can I finish off the rest of these brownies? Doesn’t get any clearer than that! These brownies are awesome!
Natalie says
This has become my family’s new favourite dessert recipe! I have made it a few times now, and have made some adjustments of my own. I usually go for 1 – 2 tbs more of cocoa powder depending on the brand, I also substitute the oil for unsweetened apple sauce. I make it in my ninja blender, and have noticed they set up faster the more finely its blended. Thank you for the amazing healthy brownie recipe!
Katherine P says
My family and friends never have any idea what the “main” ingredient is! I’ve made this with cane sugar, Stevia, coconut oil, vegetable oil, changed up a few ingredients, etc. and it comes out AMAZING every single time!
Kelly says
I’ve lost count of how many times I’ve made these. They’re perfectly fudgy and chocolatey, and a total crowd-pleaser!
Hannah says
THE BEST BROWNIES EVER!! You’d never know they were made from black beans. I make them all the time for friends and they always want the recipe!
SB says
I rarely leave reviews, but I was AMAZED by how well these gluten free, vegan (I used vegan chocolate chips) brownies turned out. This recipe is worth trying! I frosted with delicious chocolate hummus my grocery store sells and served with a dollop of coconut whipped cream. Amazing!
Jennifer Brown says
I was both skeptical and excited to try this recipe and was pleasantly surprised at how it turned out! Neither me nor my husband are vegan or vegetarian, and we are used to “typical” brownies. We both found these to be very gooey, fudgy, soft, and moist — so gooey and soft in fact, that the immediate impression was that they were undercooked, but there was no uncooked flour/oat flavor.
Not cloyingly sweet, and they are very rich! Me nor my husband (who didn’t know there were beans inside) could taste a bean flavor. They just add richness, depth, body, perhaps heartiness — something you can’t quite put your finger on, but it’s good. Bonus points, the protein from the beans seems to help offset the sugar for my body. I did add a teaspoon of salt instead of a half teaspoon, and added a teaspoon of instant coffee grounds to heighten the chocolatey flavor even more.
Only minor complaint was that even running it through my Kitchen Aid food processor for several minutes, there were still teeny weeny bits of bean skins in it.
Because of how gooey and melt-in-your-mouth the brownies are, these eensy weensy bits of bean skin kind of get left behind in your mouth/around your teeth just a tad, so could be off-putting if you’re a very sensitive texture person. Not sure how to fix that, but it’s pretty minor anyway.
Overall, very good and definitely decadent! Thanks for the recipe! 🙂
Amanda says
Amazing!! Can not even tell they are black bean brownies. I’m obsessed and I now have them pre made in my fridge so when I’m craving a bit of chocolate I have a healthier option. Yumm!
Jennifer says
Never got firm. Ended up putting it in ice cream.
Kate says
Oh my dayzzzzzz! That cakes is AMAZING! I’ve made that yesterday to give to my toddlers more iron and protein (as they don’t really like meat and side dish beans etc…)- with this cake I gave them yummy AND healthy dessert! Love it love it love it!
Alexi W says
Just made these. I used a Nutribullet instead of a food processor, and it turned out so good! Thanks for the recipe!
Humna says
Yes Nutribullet works great for them.
Dorothy Abraham says
I live in Mexico where dry black beans are everywhere. Canned not so much. How could I prepare and substitute dry beans for canned?
ilku says
just soak them up overnight, and cook in the water next day till they are soft. That’s what I’ll do too, use dried black beans.
Adina Maynard says
By far, the best vegan brownies out there ❤️ I add chopped walnuts ‘cuz that’s my business’ #IAmTabithaBrown ❤️ Even my carnivorous friends gobble these up 😎💚🙌 Thank you for sharing Katie!!
ilku says
Looks delicious, I will give it a try. Instead of honey or maple syrup I want to use regular or brown sugar. What would be the substitution ratio? i.e. How much sugar should I use if I skip maple syrup or honey?
Thanks!
Chanelle says
These were soooo good!! Thanks for sharing :))
Kat says
I’ll never make a different brownie recipe again!!!! (They taste even better after being in the fridge for a day) The only thing that I changed was I added a half cup of chopped walnuts. Thank you for creating this ❤️
Barbara says
I love this recipe! Best black bean blownie recipe you will find on the internet. Makes being vegan so much easier 😋 thanks Katie💕
Amanda Engler says
Delicious! Made exactly as written, using maple syrup and sugar and ALL the chips. Did not have quick oats but I pulsed some regular oats in the food processor a few times before adding other ingredients. These fooled my hubby. Definitely a keeper!
Annie says
Awesome! Beat bean brownie!
Humna says
I tried these with barley flakes and want to say they were still as great! And no one could tell there was something added (black beans).
michele marin says
I have bought “healty” black bean brownies from specialty stores and my kids were NOT impressed. My son and I made this tonight. Not only were they so easy they are seriously AMAZING. My daughter is so picky and she had NO idea these were black bean brownies. I will definitly add these to my favorite recipes! This site is fantastic! I can tell Katie puts so much time and effort into perfecting the recipes and giving us wonderful, healthier options. THANK YOU
Stacey says
AHMAZING! Easy to make and taste legit. Thank you for sharing this recipe! 🌸
Yolande Wallace says
These came out great only problem was it was a bit thin because I didn’t realise that I used 1 tin of black beans without realizing it was not 15 ozs – trying it today again with the correct measurements
karen says
I’ve made this recipe twice and I love it! 🙂
Rose says
They are the best i have ever had
Box says
I have made these several times now in a few different ways.. my personal favorite is with the coconut oil but my mother prefers the vegetable oil so, guess who wins? Even with the vegetable oil instead these brownies are great. I’ve done them with the sugar and without it using extra syrup, both came out excellent. I’ve also made it with refried black beans and that worked great. This is an all around excellent recipe however you choose to make them and everyone kids to adults will enjoy them.
York says
REALLY Looking forward to baking these this week. One question, we only have Quaker Whole Oats and prefer not to use Quick Oats. Would I need to make any adjustments for this substitution?
cmartcookie says
I fully intended to make the recipe as written. But when I went to the pantry to get the container marked “GF Oats,” I didn’t realize all that was in it was steel cut oats! So, thinking very hard, it occurred to me that oats have quite a bit of substance I’d have to replace with something else. I decided to try buckwheat flour – a whole cup – scooped to measure, not weighed. Results: We did need to chill the brownies to stiffen them up, and they sure are tasty. And VERY smooth. Though too sweet, actually, so I cut them in smaller pieces and call them black bean fudge now. I topped with extra chocolate chips that didn’t even melt, and they just kept falling off when I cut the brownies. So would omit chips if I make the recipe again, but leave the walnuts that I also used on top. Sadly, the smaller the size, the more addictive, I think.
Katie says
OMG where have these been all my life?!?? I threw in a handful of milk chocolate chips also, just because I had them. So stinking good! Moist, fudgy, addictive! I will never feel guilty making brownies again! Thank you!!
Jane says
I just found out that I have an egg and dairy allergy and these black bean brownies were PERFECT, they taste the exact same as a regular brownie!
I did do a couple things differently and I’ll just state them here. I could not find my cocoa powder, so I added the same amount in chocolate Vega (vegan) protein powder, and I also added 1 T of cake batter flavoring plus some coconut milk to just make the batter thinner, but I loved this recipe and I cannot imagine it not in my life now. I loved it. Thank you!
Kat says
The chocolate flavor is there, but the texture is nowhere near the same as a regular brownie. I am glad to have the alternative though, because at least I can fill my chocolate craving with some kind of brownie instead of one that adds inches to the waistline.
Jane says
I just found out that I have an egg and dairy allergy and these black bean brownies were PERFECT, they taste the exact same as a regular brownie!
I did do a couple things differently and I’ll just state them here. I could not find my cocoa powder, so I added the same amount in chocolate Vega (vegan) protein powder, and I also added 1 T of cake batter flavoring plus some coconut milk to just make the batter thinner, but I loved this recipe and I cannot imagine it not in my life now. I loved it. Thank you!
CCK Media Team says
Thank you so much for making them!
Jennifer says
I have tried a few black bean recipes, but this is my absolute favorite!!! Thank.you for sharing 🙂
RaeShouna Marie says
Just made these today and WOW. I had a huge chocolate craving and this did the trick. I love them a lot and will be keeping these on rotation!!!!
Debbie gill says
Amazing!!!! I have made this recipe 3 times now and its absolutely delicious every time!!!!
Green juice says
Ny brownies were not fudgy. They were slightly crumbly. Could this be because I replaced the maple syrup with real sugar?
The batter tasted great though. I might just eat the batter next time 🙂
Cord says
First, I was astonished that you hadn’t added flour in the brownies, but then I tired them, and it literally made my day. Indeed, soft and yummy brownies they were.
Thanks for this delicious recipe.
Chantel Smith says
OMG! SO good! Perfectly fudgey texture and not too sweet. I added skor toffee bits to mine to please some picky sweet tooth’s, but everyone loved them (and would never have guessed what they’re made from!) Will be making these again for sure!!
Rebecka says
Great taste and just the right gooey-yet-firm consistency, and easy to make 🙂 This is my new favourite brownie recipe (and I have high standards for brownies!). I added chopped walnuts as well, very tasty result 🙂
Kathleen Eaton says
I’m guessing the thick brownies you have pictured are not the same as these, because these arent’ coming out thick, they are as thin as when I had to spread this tiny amount of non pourable batter into an 8×8 pan.
I will try this again when I can do it with agave and hopefully that will give it the moisture I would expect after seeing your video on YouTube.
Thanks for what you do though. I love finding healthy recipes that let us have dessert without damaging our waistline
Kathleen says
I had no quick oats, so I ground down some Cheerios made from whole grains, lol.. yes, oats, triticale and sorghum. Considering how badly I made these (I should know better than to cook on very little sleep but they sounded so good! lol) they didn’t come out too bad. I forgot the coconut oil (melted it to blend it smoother,but then completely forgot it in the microwave!) So the texture on the tops of mine wasn’t great, and ofc they prob still didn’t come out the same as your bc of the different choice for the oats, but still are tasty (with the top texture not being ideal) I am definitely going to have to try these when I have the right ingredients for the oats and am more awake ; I’m guessing they will really be delicious.
These are thin though,not like the pics at all, but while I wish they were thicker, I’m guessing that’s part of why the texture is closer to a regular brownie (though ofc it’s prob impossible to get the exact same chewy with little bit of ‘crisp ‘ on the outside without using a lot of sugar and the flour.
Anyway, can’t wait to try these baking them properly. If they taste this good with me messing it up, I am betting they are delicious done right.
Jenny says
Absolutely decadent. These certainly made me smile! Thank you so much for this delicious recipe.
Paola says
I made this recipe, and my son tried it without knowing it was made with black beans, and…HE LOVED IT!!! When I told him the truth, he was surprised, but he didn’t care. Now, he asks me to make this brownie every time! Thank you!
Barbara says
I loved the texture and taste of these brownies. They were so easy to make! Thank you for sharing. I give it five stars, both easy and delicious!
Cherie Gardner says
These are amazing 🙌🏼
Sarah Shepler says
Made these several times and always fantastic. My son’s friends have no idea they are black bean! Thank you!
Emily Prows says
These are so much better than I thought they would be! Fudgy and good texture. Baked about 20 minutes. Definitely making again!!
Joanne says
These are the most mind-blowing , melt in your mouth brownies! WoW, just wow. = 0 Who would of thought or known. The best part..is I can eat as many as I want without worrying that I’m consuming processed unhealthy dessert. To be very healthy and and oh so delicious is outstanding. Thank for perfecting and sharing this amazing recipe!
Raf says
These are amazing! did them today and half of it has disappeared already between me and my husband! delicious! love the recipe, i swapped the sugar for 5 dates and it was sweet enough.
Annette says
I make this recipe on a regular basis, but double it since otherwise i find it turns out thin. I also change the coconut oil to coconut canna oil for eating just before bed.
I take the regular brownies to functions when i have to bring something and this Friday, my youngest daughter is getting married and one of her friends is celiac so instead of eating the wedding cake she is eating the black bean brownies with carob avocado icing. I am allergic to chocolate so substitute carob for the chocolate, the advantage being that carob is sweeter than chocolate. I also am using gf oats for the wedding.
thank you for this great recipe and if you have a great recipe for chickpea squares, i would love to try it
Eliz says
These were kid approved ! Great recipe thanks
Miriam Gottschalk says
Heaven! I’m in Heaven! Yummy yummy! Gotta make more!! Thanks Katie!!
Greta says
GREAT!!!!!!! Best brownies EVER. And I didn’t have baking powder to use and they came out fudgy and delicious.
Kate says
I have been making these foe YEARS and they never disappoint 🥰 Just made a batch with my little girl and she is excited! Thanks for this recipe; there really isn’t a better one out there. Xo
Scottie says
These are awesome. I throw a handful of shredded coconut or chopped nuts like almonds or walnuts in as well. My 4 and 6 year cannot get enough.
Florence Cherkes says
I tried this recipe based on a recommendation by a friend who had made them first. I was totally surprised at how delicious they are. I used grapeseed oil and Lily’s sugar free chocolate chips. It came out great. Thank you for a great recipe.
CJ says
Family loved it!!
Elise says
Just made these they are amazing thank you for sharing.
Elaine says
So delish, esp w chopped nuts! Made mini in cupcake pan
Jamee says
I made these black bean brownies for my family and they loved them!! I have started really eating healthy and all home made and this will definitely be on the once a month treat for everyone! Thanks!!
Doris says
First time making these and process is very easy! These brownies are absolutely delicious! You can’t tell that they are made from black beans! As I’m counting carbs and watching my sugar this is a great treat! Thank you !
Wendy says
Great texture- fudge type brownie. I think they would be amazing but 2 teaspoons of vanilla made them inedible. I plan to make again with 1/4 or 1/2 teaspoon of vanilla. Wonder if it is a typo in the recipe.
CCK Media Team says
Hi Wendy, what type of vanilla did you use? Does it say “pure” on the bottle? Imitation vanilla extract is very often sold right next to pure in stores (for a lower price), but it has a very artificial flavor. I’m not sure if that’s what you used, but it’s definitely what came to mind right away for me when I saw your comment.
Stacy says
I made these exactly as listed (although my 15-oz can of beans only came out to 1 cup, not 1.5 cups) but I just went with it and they were fantabulous!!! I used honey & 2T of sugar, and canola oil. They were perfect and delicious! My 3 kids and hubby gobbled them up with ZERO issues. My kids just couldn’t understand how you can turn beans into brownies! HA! I also made a batch for my gluten-free friend and her kids! Rave reviews all around!! Thank you!!
Emilee says
I have made these several times and they are so yummy! Sometimes I like to sub in half peanut butter chips and it is divine, but they are delicious as written!
Diana Zags says
I love these brownies as does my 12 year old son. These are more rich and decadent than box brownies… and healthy to boot. I tweaked it a little… I do it all in my blender.. I like the consistency. I grind up steel cut oats in place of quick oats. I added about a TBL of Cocoa nibs. I reduced sugar to 1.5 TBL. I used about 1/2 cup of choc. chips. They are still plenty sweet and delicious! I’m going to try the sweet potato brownies now. Thanks Katie!
Hunna says
These brownies are amazing! So easy too make. They may be a little too delicious, its hard to not eat more than one!.
Katy says
Maybe it was because my food processor broke, or because I didn’t bake long enough, but unfortunately mine turned out quite mushy and pasty. Make sure you use a food processor as Katie suggests, as maybe this was my mistake! Otherwise yummy good flavour!
Thanks
D.K. Morris says
This was the absolute BEST black bean brownie recipe I’ve ever tried! I tweaked it just a little… I love peanut butter, so I added a 1/4 c of it. Because of hat I cut down the coconut oil in half, to compensate the added oil from the PB. I also had chocolate/peanut butter flavor protein on hand, so I added a scoop of it too. I’m not a vegan, so I cracked an egg into the batter (no pun intended). The brownies came out beyond expectation! My wife enjoyed them too! Thank you so much for providing a healthy base recipe for one of my favorite desert!
CCK Media Team says
Thank you so much for trying them 🙂
Mary Schorn says
Wonderful brownies. This is my go to recipe, everyone love them. I don’t feel naughty for eating desert because beans are so healthy!
Jinx says
These brownies are absolutely awesome you cannot tell that there are black beans in them for me they are just a little bit too sweet so I will just back out some of the sugar
Gabby says
Just made these brownies a few minutes ago. Blew me away. Did not expect them to taste that amazing. New favorite recipe without a doubt!!
Rita S. says
So, so, so good! My son had no idea he was eating healthy brownies! These taste so awesome! ☺️
Janice says
These brownies are amazing. Love that there is no white flour an sugar in them. Everyone I make them for love them. Yes do not leave out the chocolate chips.
Annie says
After trying numerous Bean Brownie recipes – I always come back to this one! I have made these too many times to even count!
Krista says
I made these exactly as they are here and they were gooey deliciousness. I didn’t tell my partner they were bean until after they were eaten. Will def made again.
Sharon says
Thanks for sharing this recipe!
I’ve made this a few times and kept wondering why my brownies never looked as dark as yours and why they never tasted that chocolatey so I upped the cocoa powder to 1/3 cup with excellent results!
For those of you who prefer less sweet, I got away with 1/4 cup of maple syrup as the sole sweetener (no sugar or Stevia).
Judy says
Wow Katie, I just made these and they are great. My husband and son, both traditional style eaters gave them a big thumbs up. Thanks! (I LOVE them too)
Kristine says
Who could have imagined that beans would taste like brownies. I used old fashioned oats in this recipe and just because I did not want to use a lot of chocolate I used only 1 tablespoon cocoa powder half cup chocolate chips and half cup walnuts. It still had strong chocolate flavor so I’m glad with the changes I made.
Shelly Smith says
I was very skeptical about making these. I was looking for something different to try and I had extra black beans so I thought why not. I am SO glad I did! These are AMAZING! My family keeps asking me to make them and I feel like I am giving them a healthier option and the don’t even know it! The recipe is easy for a busy family!
Lia says
Not a hint of bean, unbelievable! Even the raw batter not beany in the least. Delicious, and i love that it’s vegan. Next time will try reducing honey amount to 1/4 cup and adding more Stevia.
Ronnie B. says
This is such an easy peasy recipe! I’ve made it for family and friends, and they all enjoy them, because they are absosmurfly YUMMY. I have made your brownies using regular oil and coconut oil as a substitute, and coconut oil works really well (and there is no taste difference). Thanks whole bunches for this healthy and YUMMY alternative.
My girlfriends and I LOVE these brownies, too! We are loving being able to enjoy chocolate without any of the guilt. =))
Elana says
Great brownies, you can’t tell they have black beans!
Ashton says
Followed the recipe as is, and oh my goodness WOW! I was so surprised at how good they were, my mom and nieces had some and couldn’t even tell they had black beans in them. The expression on their face was priceless when I told them the “secret” ingredient. Love that I’ve found a guilt free healthy brownie recipe!
Danielle says
Just AMAZING! Thank you for this delicious healthy recipe.
Di says
Absolutely delicious. Can you freeze these?
CCK Media Team says
You can!
Tish says
Hi there! These look amazing! I’m oil free and was wondering what you thought about subbing apple sauce or something else for the oil?
Thanks so much!
CCK Media Team says
You can! Use the oil free option in this one: https://chocolatecoveredkatie.com/peanut-butter-brownies-swirl/
Alyse says
So yummy! You wouldn’t know this is bean based
Cate says
This is the 2nd time I have made these brownies! They are great and no one knows about the black beans unless I tell them! Thanks for an easy recipe that provides great results!
Cynthia says
Soooo good! My friend made some with coconut.
Angela says
I can’t wait to try this! What could I substitute for oats? I avoid all oats due to significant gluten allergy. Thank you so much!
Shayna says
I had been avoiding the black bean brownie craze but this recipe kept popping up when searching for a healthy brownie recipe. So I decided to give it a try and I’m glad I did! The flavor and texture are both good. I can detect the black bean texture and I think most foodies would at least know there’s some special ingredient that makes the texture just a little different. 🙂 The texture is, again, really good, though slightly different than other grain-free and four-based brownies (to be expected)!
I only have a 9 x 9 pan, not an 8 x 8 so they turned out thinner than I would like for a brownie. I should’ve put the batter in a smaller pan plus maybe add more baking powder?
I cooked mine for 19 minutes and let them rest for a full 15 minutes before trying them. Delish!
Jess says
I’ve made these with black beans a heap of times and I love love love them. But when I went to make them recently, I had no black beans!! However I did have a can of red adzuki beans (used to make red bean paste in Asian desserts, steam buns, etc) so thought they might work well too. They did! There was no hint of bean and they were smooth and delicious. Great recipe, so adaptable! Thanks Katie!
Kate says
Made these on two separate occasions and they were delicious. My skeptical husband loved them and so did our two little ones. Used monkfruit sweetener instead of sugar.
Carrie says
These are AMAZING! I have totally avoided bean dessert recipes because I just thought there was no way it would taste like a real dessert… but I stand corrected. I added the beans and liquid ingredients to the food processor and thoroughly processed before adding the dry. I used oat flour instead of whole oats so it would be smoother. These taste just like real brownies and the texture is perfect! There is no hint of beaniness in texture or taste. I can’t believe how chocolatey they are with such a small amount of cocoa powder. Thanks for another awesome recipe!
Natalie LePage says
By far my favorite black bean brownies recipe. The ingredients are simple and few, the directions are easy and well written. There’s enough batter for 24 two bites brownies (portion control). An absolute crowd pleasure for any occasions.
Laura Curd says
Amazingly good. And I have less guilt eating a good fiber filled brownie! Thanks for creating a great recipe!
Peanut says
OMG You NAILED this recipe! I made it with (rinsed off) red beans in chili sauce and WOW, the consistency was spot on, and I am quite the discerning baker! Thanks so much for your efforts on this recipe…now to try all your others! xxx
Bianca Rose says
Would be awesome to know an average of how many carbs per serving this recipe is! 😊
Shayla says
I tried my first black bean recipe this week and took it to a gathering (your chocolate brownie dip/hummus) no one could guess it was healthy!
Can’t wait to try these! What kind of choc. Chips do you use to keep this healthy?
JEFF P says
KATIE,
WONDERING, ON YOUR BLACK BEAN BROWNIES, IS YOUR CALCULATED 140 CALORIES PER SERVING BASED UPON 9 OR 12 BROWNIES?
MAY MAKE NEXT COUPLEAYS BUT WILL SUB OUT SYRUP FOR HEALTHIER BROWNIES
Lauren says
Best black bean brownie recipe I’ve had to date! SUV’s ripe bananas for the syrup, flax meal for the oatmeal and added some chocolate protein powder (use what you have). Gooey delicious!
Laura says
Great recipe but surprised to see images of non-stick bakeware being used for a health conscious recipe.
Gill Althorp says
Great recipe , have given up all other brownie recipes
Teresa says
I made these yesterday. I used a gluten free flour mix in place of the oats. I was very skeptical, because it was super thick and it didn’t seem like enough batter to cover the 8×8 pan. I mean it was REALLY thick. But, I cooked it anyway without much hope. When it was done, I decided I should have put the chocolate chips on top and spread them around when they melted. I then froze them. Well, let me tell you, these were FANTASTIC! And, the chocolate chip layer made a nice little crunch on top which is really good. I will be making more of these today!
Sam says
Cant beliesave these are black beans. Love it.
Amanda says
Best brownie recipe I have found! Love the oats in it too.
Jennifer Kelly says
The brownies are absolutely delicious and I feel a bit smug when I eat them because I think they’re good for you. Had someone served them to me, I would never have suspected they weren’t regular brownies. LOVE THEM!!
vanni says
can you use steel cut oats instead of quick oats?
Nathalie says
Everyone’s favourite where ever we go! Absolutely amazing recipe.
Sada says
Really enjoyed these! Will be making them again for sure 🙂 Thanks for the recipe Katie!!
Rhonda Luecht says
Love the brownies. Just wish they were thicker. Can you double the recipe and have them come out thicker and just as good? If so would you bake them longer?
CCK Media Team says
You definitely can! And yes you’d probably have to bake longer (experiment with times). If they come out underdone, put them in the fridge overnight because they firm up considerably.
Lauren says
So I tried these black bean brownies and a very highly rated chickpea brownie recipe, and did a taste test competition! The chickpea brownies won for “fluffy” and the black bean won for “fudgy” – both were crazy delicious. No one would ever know they were made with beans!!
Megan says
Soooo yummy. Thank you for this. I make them once a month at least!
Annette T Pacheco says
Thank you for a great alternative to flour based brownies! Their in the oven as we type! Can’t wait to try them!!
Jamie says
Delicious! I like them warm and gooey.
I’m a big fan of the black bean blender muffins. I finally got around to making these instead and loved them! I may have eaten a few too many. Lol.
René says
My mom would eat a whole pan by herself! She asks for them all the time!
Robin says
Hi Katie,
I am probably the last person in the world to come across your website but am really glad I found it :).
I made this recipe and it was delicious. I did not have chocolate chips so grated some chocolate in instead. I also did not have much vanilla extract so added orange extract and really liked the combination of chocolate and orange flavours :).
One great benefit of this recipe is that it does not need any flour. I am not sure of the situation in the US but during lckdown here in the UK there was a severe shortage of flour. It is nice to know I can continue baking even if there is no flour in the stores. I am also so happy to find healthy baking recipes :).
I am not sure if you have any healthy chocolate orange recipes on your website. I will browse later :).
I hope you are keeping safe there in these unusual times.
Best wishes,
Robin
Ashley says
Make these every year for the holidays and everyone loves them!
Judy says
for the coconut oil, do you put it in solid or melted? And if melted, do you measure the oil solid and then melt or use 1/4 cup of melted coconut oil?
Jean says
Everyone who tried these brownies loves it!! Thank you so much!
Rebecca says
I’m making for the second time!!! That says it all. But okay, these are DELICIOUS!!!
Didn’t mention it to the many who tried them, and they ALL LOVE these! Yum 😋
Thank you thank you for sharing. My new go to🥰🥳 making them right now.
Carolyn says
Love love love this recipe !!!
I’ve already made 2 batches in 2 weeks !
I’ve grown up being a brownie queen ! But within the past few months I’ve cut out eggs, gluten and dairy -after learning my body doesn’t agree with those- so it’s been hard to find a brownie recipe that’s actually easy to make and Tasty !!
Very highly recommend ! I’ve already been sharing this recipe to different friends
Jen says
These are amazing! I always make a double batch and put dried fruit, pumpkin seeds, hemp hearts and chia seeds on top for decoration and extra nutrients. Perfect treat for kids lunches:)
JoAnn says
Is the nutritional information based on 9 or 12 servings? These look awesome!
CCK Media Team says
12 🙂
Stacey says
Has anyone tried substituting almond flour or flaxseed for the oats? Hoping to use this as a base in your chocolate brownie cheesecake recipe… Thanks in advance!
mira4712 says
This is amazing!! I personally absolutely hate beans but I tried the recipe and it is so good! You don’t taste the beans at all and its the right amount of fudginess and sweetness.
Megan Fiorilla says
Is there a way to omit or sub liquid sweetener? All the liquid ones are still to high in sugars..
Di Powell says
Blimmin fantastic recipe. Delicous ++
Gretchen H Price says
I used this recipe 2 times . Its awesome. I didn’t say what it was until they cleaned. The serving tray. Thanks so much!
Jade Duchaine-Grenier says
Too dense, it immediately broke my blender. It could be just badluck, but black beans brownies recipes are not usually that dense. Maybe this one have to be denser since there’s no egg to hold it together? Idk but i don’t recommend trying it
CCK Media Team says
Unfortunately, as it says in the recipe, a blender should only be used if you absolutely must (especially if you don’t have a strong blender) and the recipe will be much better in a food processor.
Maja says
I used a £15 Russell Hob blender (so definitely not a top-shelf blender) and it was perfectly fine 🙂
Naomi says
So I tried making this recipe with refried beans. I waited the 10 m before cutting in but they were more like a delicious chocolate mousse. I tried again after almost 24 hrs in the fridge but they were still like a mousse. Having said that, I feel no regrets as they were absolutely delicious
Kristen says
These turned out amazing! I like thicker brownies, so I put the mixture in a loaf pan and baked for 18-19 minutes. Turned out perfect!
Jill says
These are great! Can you bake ahead and freeze them?
CCK Media Team says
Yes!
TRA says
Amazing!! LOVE this recipe. Genius really!!
Nela says
Really easy, tasty and nutritious recipe ! I used honey and no extra sugar and it was perfect.
Thank you !
Nela K.
Amal Biggers says
Hello, could I use carob powder instead of cocoa powder?
CCK Media Team says
Hi we have never tried it. If you experiment, be sure to report back!
Amal Biggers says
I will. Thank you !
Hungry mom says
These are fantastic!! Some of the best brownies I’ve ever had and my kids love them too. I am on a special diet for the next few months and I was wondering what I could sub the oats with that is not a grain – would paleo flour or almond flour work?
Elizabeth says
Hi, I couldn’t find the note on substituting the oil. Why could be used instead of oil?
CCK Media Team says
You can sub 1/3 cup peanut butter or almond butter for the 1/4 cup oil. Or this version is also oil free:
https://chocolatecoveredkatie.com/peanut-butter-brownies-swirl/
Carol J. Tibbs says
I made these brownies and loved them, took to a party to share and my friends loved them too. This is a keeper recipe. On one batch i added unsweetened coconut, that was good too.
Juliette Brasseur says
I love this recipe and did it sometimes
I don’t have an oven at the moment and neither oats LOL
so I did with sprouted buckwheat flour in the microwave
it turned out very crumbly, I’m gonna try next batch with rice flakes and report back
It’s still delicious crumbs tho, I’m eating them with crushed banana, just living the life lol
You can’t truly go wrong with these
Maja says
This recipe is amazing and the brownies are (were) delicious!
I didn’t have instant oats so I used oat flour. They weren’t as puffy as those in the picture but still good. I’ll remember to buy some instant oats next time. Also, I used half coconut oil and the rest peanut butter, it was really good. Thanks!!!
Marilyn says
So good I make them all the time!!!
MEC says
I used 50:50 soya flour and gluten free flour as a replacement for oats (which contain gluten) as cooking for a coeliac and the were great.
paula pirazzoli says
such a yummy recipe !!! i added some extra cacao for a more full flavour a left it for another 5 min extra in the oven .
loved it
Callie says
Absolutely love this recipe. I even edited it a bit to make brownie cookies out of it (i also used whole grain flour). So thankful for you sharing your baking talent!
Rebecca says
These are my favorite brownies ever in life. Everyone that’s tried them loves them even if they were initially skeptical. Without disclosing the bleak bean part, I gave them to my son and his teenage friends (many of whom eat nothing but junk food and refuse anything healthy) and they were begging for more! Did I mention that I LOVE these brownies? LOL in fact, I’m about to make a batch right now.
CCK Media Team says
Thank you so much for trying them 🙂 🙂
Shannon says
Made these black bean brownies, added some pecans- they were delicious! Even my friends husband liked them- we didn’t tell him they were black bean ! We had a good giggle about it.
Excited to try more healthy recipes.
Thanks
CCK Media Team says
Thank you so much for trying them 🙂
Jane H says
These are delicious, and you don’t notice the black bean taste at all! It is softer though, so you have to be someone who likes soft brownies (which I am!) I’ve made it four countless occasions for vegan and non-vegan friends. A hit every time.
Rachel says
Tried making these today; they are cooling as I type but they smell amazing and I’m guessing they’ll taste great too. My “dough” was not as moist as in the video and the brownies definitely didn’t get as thick as they are in the photos. ??Any ideas??
sarah says
how do you make the icing
KT says
For those with rolled oats but not quick oats, just put them in the food processor first and chop a little extra. You can also toast them a bit first: https://www.marthastewart.com/925853/diy-instant-oatmeal (I only needed 8 minutes for the 1/2 C.) Note to self: use 7 C food processor.
Lori says
I made these brownies 2 days ago, and they were amazing! My husband only got 2 of the brownies–I ate the rest! Now I’m going to try the chickpea brownies.
Kate says
Has anyone made these in mini muffin molds? I love them as brownies but am unsure of how to adjust baking time if I make mini muffins
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/black-bean-brownie-bites/ 🙂
Grace says
I have made these many times, thank you for this terrific recipe. We love them even more than regular brownies. I sometimes add chopped walnuts. Not sickly sweet, just perfect. I use really decent cocoa, and maple syrup.
CCK Media Team says
Thank you so much for making them!
Steph says
I may be dense, but just want to confirm that these black bean brownies are in fact vegan and gluten-free? Thx
CCK Media Team says
As long as you use a brand of chocolate chips that doesn’t have dairy, they can indeed be vegan. There are no eggs or flour required. (Some people on gluten free diets only eat certified gf oats, so be sure to check with the person beforehand. Regular oats are gluten free but might share equipment with flour so people on very strict gf diets sometimes need the certified version.) Basically, our recommendation is to check with the person you’re serving them to, in order to ensure they are suitable for that person’s diet. But yes, they can be gf and vegan 🙂
MR says
I love your recipes! I’ve found and tried several gluten free, eggless recipes on your blog!
CCK Media Team says
Thank you so much!
(Katie)
Tiffany says
Hi. Do you use sweetened or unsweetened cocoa powder in this recipe? I’m planning on making this soon.
CCK Media Team says
You can use either. We usually use unsweetened, but readers have tried it both ways with success 🙂
Tiffany says
Thank you for the quick response. I only use unsweetened cocoa powder, so I’m glad I will not need to buy sweetened.
Cheryl says
These are truly phenomenal! I was skeptical so used avocado oil and maple syrup the first time, so not to waste honey. I’m a believer now. I used avocado oil and 1/4 cup honey and 1/4 cup agave this time and am in creamy fudgy chocolate heaven! Going to try coconut oil next but the avocado oil works so well. 🙏
Eva says
So good! Loved these! Ate three in one go
Nikki says
As a fairly accomplished home-baker with an incredibly picky child I have to say these were AMAZING!! Not like a traditional brownie but a delicious, fudgey treat nonetheless!! We’ve dubbed these breakfast brownies because I’ll allow it at breakfast with his protein drink 🙂
However, I made it a 16 piece tray and my calories come in at 162 per brownie when I plus it in my recipe tracker – not 115. Still I feel these are health(ier) and delicous so not a big deal!!
Anita says
How should these be stored? I just made them and they are amazing! Especially fresh out the oven when the chocolate chips are still warm (after ten mins of course 😉 )
Suse says
Oh my word these are delicious!! We have tried many keto desserts that left us wanting. Not these babies! I will be making these regularly.
I didn’t have the quick oats, so used rolled oats but ground them first. They are awesome! Thank you for all of your hard work. Before finding your website I almost gave up on making healthy desserts for my family.
Meachelle M. Brazell says
I was looking for the quick oats sub… what is that? could not find the link
Jenn says
I can’t do oats, so I subbed in 1/2 cup of 1:1 gluten free flour. I also used 1 Tbsp of vanilla, and added 1 Tbsp of soy milk. I don’t have a food processor, so I used my blender (hence the soy milk, to help it blend better/smoother/creamier). They turned out really good. My 6 year old (who isn’t a big chocolate fan), said they were awesome, amazing, and the best brownies ever! I was previously using a different recipe, but they always felt like they were missing something, and my kid refused to eat them. I’m glad my cousin recommended this recipe for me to try!
CCK Media Team says
Thank you so much for trying them!
Kristina says
I have whole oats not quick oats, will these still work if I pre-process them? How should I adjust the recipe?
CCK Media Team says
Sure that’s fine, just pre-process and proceed as if they were quick 🙂
Kristina says
That worked great! Making them into ‘oat flour’ first worked well and I did have to bake for about 10 minutes longer but other than that it was perfect
Lisa Williams says
Made these this morning. Delicious. Moist, fidget and chocolatey. YUM.
Andrea F. says
I have made these twice. Over the last year, I have become obsessed with finding great alternatives in food choices and ways to incorporate more options into, not only my own diet but my 5-year-old daughter’s diet as well. She says she doesn’t like black beans, so I was out to prove her wrong:) Great recipe and I was wondering if you have any variations to include avocados?
Deb McCready says
Amazing brownies! I made them today and even my adult sad eaters liked them! I loved them, perfect texture and brownie goodness! I used peanut butter, and rolled oats instead of quick. I skipped the chips and used walnuts. I let the processor chop the walnuts with the rest of the ingredients, so easy! Thanks for a great recipe!
Jessie says
Made these with kidney beans since I realized I didn’t have black beans and they still tasted good! They didn’t rise like a typical brownie though.
Blane says
Thanks Katie for such a great recipe! The whole pan was gone in a day! Also I substituted monk fruit syrup and allulose for a vegan + keto version. Even my wife and son — who are not vegan — liked them. Will try adding some chia seeds next time.
Kris says
Hi! Have you tried subbing honey with dates? How much would u recommend as a sub?
Katie Pasibe says
Can I use almond flour instead of quick oats? Or coconut flour? If so, how much?
Alex says
This was my first time making these and I was very impressed! I’m no stranger to vegan baking but I’ve never made brownies with black beans. I was shocked! Even the batter was yummy. I def recommend letting them cool in the fridge and firm up, but they’re still very good ten mins out the oven. I recommend refined coconut oil rather than unrefined if using instead of vegetable oil.
I will be making these again!
CCK Media Team says
Thank you so much for making them 🙂
Michele says
These are amazing! We topped them with PB nice cream for a delicious dessert! Amazing cold from the fridge the next day too!
T says
These were SO good. No need to make brownies with flour and a lot of sugar anymore.
Sarah says
These are so so good!! Highly recommend adding pecans to the top!
Tracey says
I don’t have a food processor. Has anyone had success getting them fine enough using just a blender in a pinch? I would love to make these tomorrow.
CCK Media Team says
Many commenters have used a blender and liked the results. If you try it and don’t like it, don’t write the recipe off though!
Angella says
I used my magic bullet!
julie gasparro says
hi Tracey. I made them last night with my blender and it worked great! So delicious today cold with coffee as a treat! 7 year old granddaughter approved!
Tracey says
Thanks!
Sherri says
These were amazing and I dared to leave out the chocolate chips (I did not have any).
So easy too. Thanks this is definitely a 5 🌟🌟🌟🌟🌟
Angella says
Wow! I’m shocked! These are so delicious and the kids are fooled!
Tiffany says
I made tried this recipe for the first time today. I followed the directions using Avocado oil since I didn’t have coconut oil. The only change I made was to add 1/2 teaspoon cinnamon to the batter. After baking and letting these cool, I put a chocolate ganache on half the bars (my preference for brownies). I tried both the ganache top bars and the plain bars. Loved them both. My neighbors loved them. I just finished making a second batch and this time I added 1 teaspoon of espresso powder. Still amazing. Next week, I am going to try adding cinnamon, Chile powder, and a little cayenne.
It is amazing how you can not taste the beans at all. I don’t miss the butter, eggs, and flour that I usually put in my brownies.
Sue Roosma says
Subbed out the oil for applesauce! Worked great! Love this recipe!
Lori says
Hi Katie,
I have recently had to start counting calories for my husband. I calculated my totals per ingredients, and mine were considerably higher than the ones in the nutrition info here, even for 9 or 12 servings. I was wondering how these totals are calculated. Either way these are the BEST!
Hollie says
I just made them today. I also counted the calories of the ingredients I put in based on the recipe and calculated somewhere between 200-300 calories per brownie. I think it was about 220 if you cut them into 12 pieces.
Heather says
These are great! I used all honey and I’m going to try using applesauce instead of oil next time.
Kimberly Bach says
OH MY GOD! OH! MY GAWD! I will never eat another BS 400 calorie-fat-laden brownie again! I was a total skeptic, but I have been forcing myself to make changes lately, and needed a PMS sweet! THESE ARE AMAZING! I will NEVER GO BACK! Can’t wait to take them to work and have my boss (who enjoys telling me I “eat dirt”) try them!!!! They’re so quick to make and clean up after as well! LOVE THEM! THANK YOU!
KB says
Having read all the other reviews: is the calorie count right??!?!?!
Bonne says
These are absolutely DELICIOUS!!!!
Amanda says
Is there a sub for the black beans? Like can I use chickpea?
CCK Media Team says
You can! Here’s a similar recipe specifically formulated for chickpeas or white beans: https://chocolatecoveredkatie.com/chickpea-brownies-recipe/
Jess says
These are ok but not they’re not “healthy”. There’s a lot of sugar and fat in them. Maybe call them “less bad”?
Marian Cameron says
These brownies are too die for! I’ve made them several times now. I made an mistake tonight that actually made the brownies more brownie like than fudge. I accidentally cooked them for 30 minutes instead and instead of being runny and having to set for several hours they were ready and firm to eat after cooling down for 10-15 minutes.
Liv says
These brownies were actually bomb! made ‘normal’ vegan brownies at the same time and have been reaching for these ones over them. Would never guess they werw made with black beans.
Mary says
These were okay. I used dried beans vs. canned, and I don’t know if that changed it or what, but it was dense and not very soft. They came out more crumbly than anything. Probably won’t try again.
CCK Media Team says
Hmm, we have never tried it with dried beans. Did you cook them first? How did you measure the 250g?
Cheryl Spencer says
Open a can of beans, rinse and drain. I used the no salt beans
KT says
Wow! Unbelievable!
Debi G says
I doubled the recipe and had to use all sugar (all I had on hand)…. they are totally amazing. My family loved them and had no idea what was in them!!!! Fantastic!!
Tina Sinclair says
Absolutely delicious….took them to work…..they were enjoyed! Definitely will make them again…yummy yummy yummy!!
Don York says
Just tried this recipe and it is fantastic! My wife suggested adding nuts, which I thought was a great idea. Would it adversely affect the recipe if chopped pecans or walnuts are rolled in with the chocolate chips? What would be your recommended amount? Thanks!!!
Chocolate Covered Katie says
You can definitely add chopped nuts! Start with 1/3 cup and go from there? You don’t have to be exact 🙂
Kristen says
I didn’t have oatmeal the last time I made these so I substituted
with 1/4c. flax meal + 1/4c. coconut flour. Flavour and consistency still turned out great!
Domi says
I loved how my brownie turned out! Thanks for the amazing recepy!!
Nobody believed that it had black beans in it hahaha i’ll definitely do this again<3
Ps. At first i thought my brownie wasn't ready after 20 min at 350F, but when it cooled down, the texture was just right
CCK Media Team says
Thank YOu for making them 🙂
Cheryl Spencer says
These brownies were amazing. I used only the syrup, no sugar. Next time I will add some instant coffee. I baked mine in muffin tins. They were wonderful warm, but oh my, cold with coffee for breakfast, great way to start a Friday!
Sarah says
Hiya! This recipe is awesome as is– but if you can dig really dark chocolate, use Trader Joe’s pure chocolate chips. Less sugar but with the same melty texture.
I have a question though– have you tried subbing eggs for any of the oil? I’m trying to add a complete protein. Thanks!
Julie Gasparro says
hello! I stumbled on to this outrageously delicious recipe by accident. I made them with my 7 year old granddaughter who I told ‘I’ll make you a deal’, when she heard that the recipe included black beans. I told her ‘you agree to at least taste the batter, and if it tastes good, then you’ll have to try a bite of the brownies’. She agreed. Wholly moly! The batter was so gooooood! And, she agreed. We baked them on a Friday night, and then put them into the fridge for a treat on Saturday. We just ate a brownie. Literally the most delicious and decadent chocolate treat we’ve all had, probably EVER! These amazing brownies will now be a weekly treat in our house! So glad to have found your site and have the privilage of enjoying your recipes! Julie
CCK Media Team says
Thank you so so much for trying them 🙂
Michelle says
FYI the calculations for this brownie are off by A LOT. We calculated that each brownie has well over 200 calories. Not sure this is really a “healthy” alternative
Evie Mpras says
It’s such a myth that calories make something unhealthy. This is based on inaccurate and outdated research. Once I upped my calorie intake (while eating whole, healthy foods) my body went out of metabolic shock and I started losing weight at a steady pace. Great recipe! We are going to enjoy these on our snowed in day today. 🙂
Lynn Ann says
All I can say is OMG!!! I’m not a fan of healthy baking (99% because of taste/texture) but these!!!! Wow! So fudgy, moist, chocolaty and delicious!!! I don’t think I’ll ever make traditional brownies again!!!
My tip would be to blend in the food processor for at least 5-7 min for the smoothest texture. Thank you so much for sharing this fantastic recipe!
CCK Media Team says
Thank you so so much for making them 🙂
SEmmanuel says
Great recipie! Tasty results!
Jill Adrianne says
Wow, just WOW! I messed up and added the chips to the main batter but it worked out just fine, maybe even better?! My somewhat picky 19 year old son snuck a second one and at this point I told him what was in it. He said they were pretty dang delicious! I agree, thanks for this recipe!
J says
Delicious!! I thought my mixture looked a touch dry, so I added a tablespoon of oat milk. Also, I used rolled oats instead of old fashioned oats, but I processed my rolled oats first before adding any other ingredients. I enjoy eating these straight from the fridge 🙂
Tereza says
These were amazing! I did 1/4 cup cocoa powder, 1/2 cup of brown sugar, and omitted the chocolate chips.
Stephanie says
Absolutely love these. I blended espresso beans into mine for extra crunch and kick ✨
Julie says
I know this is an old recipe now, but I’ve only just heard about black bean brownies and it sounds like they are worth giving a try!
The only thing is that it’s a bit difficult to see what the end texture is like in the photos. They look a little more cake-like than the pictures of e.g. the sweet potato brownies above, is that the case?
I do like brownies to be a little more on the cakey side than really very fudgy, so the sweet potato brownie look is faaaar to wet for my taste.
If the bean ones come out similar, does anyone have any ideas on how to make them a bit cake-ier?
I’ve not made many brownies, so am really not familiar with ways of tweaking them……….thanks :o)
Julie says
……..or would this batter work as a cookie mix too? anyone tried that?
KellyG says
I made these last week and they were delicious! I used my VitaMix to mix everything up, adding about 2 TBS of water to make sure it got going enough to pull everything into the tornado and not burn up my motor. The “dough” was super smooth. I also didn’t have enough maple syrup and I don’t like the taste of honey baked into sweets, so I topped up the measuring cup with Hershey’s Simple 5. EEK! I know that doesn’t go with the “healthy”, but it seemed to work just fine. I used mini chips instead of regular sized and loved the effect. Tonight I am making a double batch for a gluten free play date tomorrow. I will report back with if a double batch turns out as good as a single or if it is better to just do two pans. Thanks for the guidance! I love your recipes 🙂
Becky C says
These are so incredible tasting, so easy to make, and can be endlessly riffed on. They’re perfect as is, but I’ve also started sprinkling toasted pepitas and walnuts on top just before placing the brownies in the oven, and it’s otherworldly. This is a go-to recipe for me!
Gary Johnson says
Fantastic brownies. Seriously my Daughter made them, superb!!
Sara says
More of a question; is it ok to use 100% cacao content for the chocolate chips; who I’m making them for has dairy allergies and she can only process 80% cacao and above, but I could only find 100% in my store. If 100% would make them too bitter, how much more sugar or honey should I use to balance it out?
CCK Media Team says
Hmm we’ve honestly never tried it so really can’t say unfortunately. Maybe just add a little extra sweetener and taste the batter before baking? Hopefully it will work for you!
Emily Herrmann says
These might be the best brownies I’ve ever made! Super fudgey and rich. Can’t taste the beans at all! Perfect way to use up leftovers as well!!
CCK Media Team says
❤❤
Susan says
Love these brownies. I used old fashioned oats, coconut sugar and almond butter for the oil. They are fudgy and yummy. Recipe is a keeper.
Cammie says
Trying to eat healthier, and came across your site. We love brownies, so I made these black bean brownies. They are really easy to make, and they are very chocolatey! This is our first dip into plant based type recipes. My 12 year old son even ate them up! Thank you for such a great recipe, we will be trying more of them in the future!
Cindy says
Made these and they are yummy!!!! I substituted applesauce in place of the oil. Very moist and chocolatey. Will definitely make again.
Grace says
This is my all time favourite recipe for black bean brownies! They’re healthy but taste unhealthy, something many black bean brownies can’t do. I make this recipe once a month! Seriously delicious
Shelby says
Tried with almond flour and brown sugar. Didn’t really rise but still very delicious!
Renee Dionne says
Gave these to my incredibly fussy son who hates everything. I had to hide them from him or no one else in the family would get one!! We love these. I have shared this recipe friends who have picky eaters. It always gets rave reviews. Thanks for this one.
Cassandra says
Hi, can I sub homemade black beans instead of canned?
Steph says
Delicious! So I made these but with a couple of substitutions, 1/2c wholegrain oats instead of instant, and 1/2c raw sugar instead of honey/maple/sugar. Because thats what I had in my cupboard. Will definitly make again but maybe with a little less raw sugar. Great fudgey texture, served them hot with ice cream. Husband downed them haha.
AJ Batu says
You say these brownies are 115 kcals p/brownie but you also say this recipe makes 9-12 brownies, so is this calorific content based on 9 or 12 brownies? The calorific content would also be slightly different based on using 2/3 cup choc chips or 1/2, which are options given in the recipe. I used 1/2 cup. These questions are anal but my husband is calorie-restricting and calorie-counting in an effort to lose weight, and I’m making these for him. Thx.
CCK Media Team says
Hi, it’s 12 brownies with 1/2 cup 🙂
AJ Batu says
Thanks so much. We’re going to try them later warmed up with some ice cream. I’m hoping I can keep the black bean part a secret until the family has tried them, but my husband knows I rarely stick to recipes and will have tried to make ‘healthy’ brownies so he’s already suspicious! haha.
Leta Brendlinger says
Very good and even my husband said they were good. And he doesn’t give compliments often. So that was a true taste test.
CCK Media Team says
❤❤
Kat says
Wow! These are so good! I got the recipe from a friend on WW and boy do these brownies deliver! Thanks I make a pan every week for me and my family. I don’t feel bad serving these to my son for breakfast when he asks.
Elvira says
Excelente for people who have gluten intolerance love it
Brenda says
I made these for Valentines Day as a healthy dessert. They were delicious!! I will definitely make them again. You would never know they a have beans in them. I don’t have a food processor so used a hand blender and it worked perfectly. Can I freeze these?
CCK Media Team says
You can 🙂
Grace says
I tried making these black bean brownies and I’m hooked. Yummy!
Susan V says
Can I sub a can of refried black beans for a can of whole black beans? It does not have any spices in it, just basically smashed black beans.
Magy says
I would measure and not go by the whole can…the water takes up a lot of space as well as the smashing of the beans…
Maritha says
My 8 and 10 year old kids were very suspicious of “black bean brownies” but decided to try them after seeing your pictures and reading your post. They loved them and so did I! I only had old fashioned oats and it worked fine. I will definitely make them again. Thank you!
CCK Media Team says
Thank you all for trying them 🙂
Magy says
YUM!! I’ve been searching for the perfect sugar free and vegan brownie recipe for ever so long and…my search has come to an end!! These are so much better even than my grandma used to make, even though those had sugar and were definitely not vegan! I even accidentally made these with old fashioned rolled oats but they were great lol. Love love love them and thank you so much, Katie!
Biz Stamm says
Long distance trail runner here and and am always on the hunt for some tasty, calories to eat on the run with some nutritional value! These are great and will definitely be making their way into my regular trail snack rotation! Super chocolatey and moist!
Suraj Kumar says
These brownies were actually bombed! made ‘normal’ vegan brownies at the same time and have been reaching for these ones over them. Would never guess they were made with black beans.
R. Bowers says
These are so rich and moist. My husband ate one and loved them, then I told him the secret ingredient. Amazing brownies!
Nicci says
These are completely amazing! I highly recommend adding an additional Tablespoon of cocoa, but other than that, this is a perfect recipe! Truly perfect. I’ve made them 3 times in the last week!
Carol Zupancic says
Oh my gosh! These are so delicious!! I will make them over and over!!
Alessia says
Hi! Love these!
However, the first time I made them they were great (I followed the grams measurements, and added sugar instead of increasing the honey to 1/2 cup), but the second time I made them I didn’t add the sugar and increased the honey to 1/2. You don’t have a conversion of 1/2 in g so I googled it and I think you don’t have the right conversions of the honey in general! 1/3 cup of honey is not 75g! It’s about 113g! Google told me 1/2 cup honey = 170g, which is a lot more compared to your conversion. I still decided to follow the conversion for 1/2 cup on every website I found (170g) and I ended up with a sticky mass that will never properly cook or set in the fridge 🙁 what is correct? 75g of honey or 1/3 cup?? What is 1/2 cup of honey for you??
CCK Media Team says
I’m not sure where you read that half cup of liquid is 170g, but half a cup of liquid is always going to be 120g, so 1/3 cup of a liquid is 80g. Katie lists this on as 75g because some will stick to the measuring cup if using measuring cups, so when she measured it into a bowl on a food scale, it was closer to 75g.
Alessia says
Thank you for your reply!
However, that’s not correct, as liquids don’t all weigh the same. Honey is obviously
a lot heavier than water or other liquids as it is denser. 1/2 cup of honey is indeed about 170g. 1/2 cup of water is about 120g.
I read it pretty much on every website providing conversion charts as I really wanted to be sure, although a quick 10 seconds google search already gives the correct answer. Now that I bought cups to try and follow the strange cups measurements of US recipes, I also measured it myself.
So I suggest to help people following the metric measurements, by adding the correct weight of 1/2 and 1/3 cups of honey 🙂
CCK Media Team says
It sounds like you are just measuring it in a solid or semi-solid state. We are taking about the liquid state. You can totally measure it in the solid state if you want, but to get the measurements the same as if using maple syrup, we always measure honey in the liquid state, and 120g of a liquid is 1/2 a cup. Hope that helps!
Alessia says
? I’m just measuring honey in it’s normal liquid state.. like, honey hahah
Sorry, but trust me (or just trust physics): honey is heavier than other liquids.. 1 cup of honey will never, ever weigh like 1 cup of water, or milk!
But yes, 1/2 cup of honey weighs **almost** the same as maple syrup: conversion charts will also say about 170g! How very inexact, right? Lol
Seriously though, all you have to do is grab a scale and measure 1/2 cup of water vs 1/2 cup of honey (yes, in it’s liquid state as you say hah).
Hope this helps!
CCK Media Team says
Hi, we definitely do use a food scale for measurements. Food scales are much easier to clean, so we never measure things like honey with a measuring spoon. Liquid honey weighs the same for us as maple syrup.
Alessia says
I will reply to this comment since I can’t seem to be able to reply to your last one, strangely.
That’s good! Yes, maple syrup and honey have very similar weights. Not same as other liquids, that’s why it is very important to clarify the correct weight of 1/2 cup of honey in the ingredients list so that other people don’t end up waisting expensive organic ingredients because of confusing scale conversions, like I did! 🙂
CCK Media Team says
Hi, yes we measure maple syrup the same, also the amount listed in the post. I’m just not sure what else to say here so am going to have to stop replying, and will just recommend that you use that amount for best results. It isn’t allowing you to comment further on the other thread because nested comments automatically close after a certain number of replies (just the way the site is coded, not anything personal!).
Kayleigh Carr says
Absolutely delicious! I saw a YouTube video about black bean brownies so I thought I’d try a highly rated recipe. I wasn’t disappointed. I forgot the baking powder so they were a little flat but certainly didn’t disappoint. I used honey as I didn’t have any maple syrup, I couldn’t detect a honey taste. Great recipe!
Stephanie Rachel says
WoW! Big hit with my kids (to whom I did NOT mention the main ingredient yet) and Gluten Free hubby. I do not have a food processor so I pulsed all wet ingredients +beans in my ninja until smooth, then separately pulsed all dry ingredients, then combined. There is absolutely no weird taste going on, and the texture truly is fudgy! I doubled the recipe and did one 9×9 pan and a tray of 20 minis (two bites) which were fab- (I’d recommend 15 mins for the minis and 16-18 for the regular brownie pan). Imma make these again for sure- goodbye crappy sugar filled super expensive gluten free brownie mix!
Kate says
Thank you for this delicious recipe that does not compromise flavor! This is the 4th time I’ve made this. The entire family thoroughly enjoys it. I’ve shared with friends as well.
Thanks again!
Amy says
I’m currently shielding due to covd and really wanted to try making these, but my husband who has to do the shopping at the moment bought black eyed beans instead of black beans, could I still use them? Or would it be best to wait?
CCK Media Team says
Hi sorry we have never tried it so really have no idea. But hope you feel better soon!!
Darma says
Made soup with adzuki beans — dreadful! Used leftover beans for these. Adzuki beans are used in red bean sweets so thought they might work. Total winner and nobody guessed! Thanks KT!
Luci says
I added some more oats and vegan milk, because I needed more dough but it looks fantastic so far!
Laura says
These are fabulous! My kids and picky husband love them; I may never tell them about the secret ingredient – black beans! Thank you for this and all of your fabulous, healthy recipes.
CCK Media Team says
😊❤
rachel says
These are the best brownies. my house full of guys love these. special treats for my special diet guys.
Shirley says
I love it! The menfolk haven’t tried it yet; we have an open floor plan and you can see me opening a can of beans from the living room, lol. Since I love Japanese & Chinese treats with sweet red bean paste, I used canned azuki (aduki, adzuki, depends on the translation) beans, and maple-flavored monkfruit syrup.
When I put them in the fridge overnight I pinched off a little corner, and found that it wasn’t very sweet. Once they were cool, I melted white chocolate chips with a little almond milk & drizzled it over the top. I like them a lot! But I will be adding more Swerve or some sweetener next time. Oh yes, there will be a next time.
I don’t see any recipes on your site for bean paste, so here’s a link to make your own (you can get it in jars, but it’s a bit pricey). I’m going to try making dorayaki with your Flourless Pancake recipe!
CC says
I was very very sceptical but have to say it’s an amazing recipe, so so delicious and very simple too! I added protein powder and a little water and the brownies are absolutely fantastic, chocolatey, soft and very fudge-y! Thanks for sharing, 10/10 would recommend to a friend
CCK Media Team says
❤❤😊
Emily says
I calculated this recipe and it comes out to about 237 calories, double what you claim… can you provide a breakdown of how you’re getting 115 calories?
RCB says
LOVE this recipe! Make it at least once a month. Have made a few adjustments to only use honey as sweetener and less sugar overall. Still tastes incredible, love the structure! Also adding extra ingredients such as walnuts – works wonderfully! Thank you Katie!
CCK Media Team says
Thank YOU for making them 🙂
Aoife says
Hi Katie, these are my go-to brownies for years now. I have taken them to work and nobody guessed what they were (although they were concerned when I said they were ‘special’ brownies..Hahahaa)
With the nutrition info, is that based on getting 9 or 12 brownies from a batch?
Thank you!!!! xox
CCK Media Team says
12 🙂
Shirley says
On my second batch now. The menfolk (my bf and my adult son) absolutely loved the first batch! Everything I make from other blogs they hate, so I’ll be doing a lot more exploring around here. Thank you, Katie!
Jennifer Kosakowski says
So good! I have been looking for recipes with less sugar, and this one hit the spot. I used Lilly’s chocolate chips that have stevia instead of sugar in them. Low sugar, higher fiber, yay!
Ed says
A five star recipe. I used a full cup of chocolate chips and it came out wonderfully. I used allulose syrup rather than maple syrup to lower the sugar content.
CCK Media Team says
❤❤
Tressa Santigo says
The recipe is great and amazing.
Michelle says
👍👍Thanks for this great recipe! Delicious and a great replacement for those of us plant-based with a live for all things chocolate!
Kaia says
Love it!! Especially when I can eat it raw
Nitu says
I’m going to try these for a healthier version for my kids. Can I use unsweetened cocoa powder? That’s the one I have on hand.
CCK Media Team says
Yes 🙂
Laurie G. says
ULTIMATE BROWNIE PERFECTION!!! Healthy is secondary to how incredibly delicious these brownies are. I’m a natural recipe tweaker, but this recipe needs no tweaking (only additions like walnuts or instant coffee if you want). My brownies consistently come out great and no one has ever guessed the secret ingredient. Always rave reviews and I can’t count the number of times I’ve shared this recipe. Thank you Katie, for creating this masterpiece!
CCK Media Team says
❤😊
Stefanie says
These are incredible! I cant get over how quick and easy they are, and the taste really does seem to good to be true
CCK Media Team says
Thank you so much for making them!
Trina Escobar Pyke says
Made this yesterday and am totally shocked at how good it tastes. Usually when I make things that are vegan or gluten free I am disappointment at the taste, but not this!!! I couldn’t stop eating it!!!
Thank you so much!
Jamie S says
I baked these last night, and they were so delicious! My husband was shocked these had beans in them. I had some leftover black beans I needed to use, so it was slightly less than a full can — I thought I’d add a little almond butter too, and I used a mix of maple syrup and honey (no sugar). They were very ooey gooey, but not in a bad way, still incredibly delicious, just messy — probably due to some of my alterations, and maybe needed slightly more bake time. Will definitely make again and try to follow the recipe more closely!
Janie says
Made these this morning. They are fabulous! I doubled the recipe and used my Vitamix. Do they freeze well?
Barb says
Omg. This is amazing!!!!! Who knew?
Like you , I’m a chocolate/dessert lover. I’m trying to cut my sugar and white flour where I can. I WILL be making this regularly!
ana says
can I use rolled oats instead of quick oat!!! so excited to try this x
CCK Media Team says
If you pulse rolled oats for a few seconds in a food processor alone, they can be used as quick oats 🙂
Heather Dillon says
How many calories?
CCK Media Team says
Hi, all of Katie’s recipes have full nutrition facts linked at the bottom of the recipe box.
Kendyl says
Has anyone done these with honey and another batch with maple syrup? If so which did you prefer the flavour of more?
Same with the coconut oil or vegetable oil. I always wonder if it affects how it tastes?
Erin says
This is such an amazing find! I’m going to try this. I’m rooting it goes well because I like that beans are cheap and these are healthy. Thanks for sharing! Also have you tried to freeze any leftovers? How long do they last, and how do you defrost?
Thank you!
Nicole says
These are so good! Basic ingredients that I already had in my pantry. I only had regular oats on hand so I processed them into smaller bits before adding the beans. Made them for my boyfriend who has been craving brownies but we are eating healthy. Can not taste the beans at all. Will definitely make them again
JESSE CAKES says
These brownies are the BOMB. I’m newly gluten free, and unfortunately cant eat oats either, so I subbed oats with almond flour – was perfect! I discovered this recipe two weeks ago and have baked 4-5 times for my family since. This time I doubled the recipe for thicker brownies, and baked for 33 mins. Popped in fridge to cool. PERFECTION. Thanks so much Katie!!
Lana says
My mind and tastebuds were blown over these brownies. My friends and neighbor’s were also shocked! Super easy to make, super healthy for a treat, and absolutely delicious. Thank you so much for a recipe I’ve made about 10 times now. 🙂
Kris says
These turned out great. Nobody guessed beans were the main ingredient. Nice to have brownies for my gluten free family members too.
Georgia says
Wow! I have made these twice now and both times they came out great, even with using a blender. I did grind the oats by themselves prior to blending it all together but that was the only change I made. These brownies are soooo good and super popular among all my friends no matter what their diet is (vegan, gluten free, etc). Super great for events and potlucks. Thanks for the recipe!
Pam Kuzmicki says
These are delicious! I have made them several times. I’ve added walnuts once and they were yummy. I twice reduced the oil and added some ripe pear in it’s place. I didn’t add extra sweetener and they were moist and plenty sweet. I love these!
Katie says
These are delicious. I substituted peanut butter for the oil – yummy!
MLG says
Absolutely love the recipe! My blender is not the best for baking, so I blend all the liquids and the beans together then add the solids, it works great!
Shera says
Can you tell me how many grams of sugar are in these?
G Rim says
I am obsessed with this recipe! Thank you for sharing. Hubby ate most of so I had to make another one for myself. I used chopped unsweetened baking bar instead of chocolate chips the second time around and the sweetness was perfect for me.
CCK Media Team says
💗😊
Linds says
My bf didn’t believe me after I told him there were black beans in this. This was a wonderful recipe
CCK Media Team says
😂💗
Ida says
I make this heavenly brownie atleast once or twice a week. It is soooo amazingly good and honestly better than normal brownies.
Melanie says
Sooooo good!!
Angela Dwarka says
Really great for a sweet without all the guilt and gluten ! I love them and add a little coffee to intensify the chocolate flavor
Sherry says
I have made these a few times now – these are a huge hit with everyone that eats them. even my adult children who don’t (think) they like beans… I typically replace the quick cooking oats with the rolled oats – and replace the oil with applesauce – and they turn out amazing every single time. Thank you for sharing this great recipe
CCK Media Team says
💕💕
Lynn Unruh says
Sherry – Do you use the same 1/4 c of applesauce?
Audrey R Adkins says
Amazing brownies. Freeze well too
Melissa says
I was referred to this recipe by a dear friend of mine and it has become my go-to brownie recipe for a healthy diet. I make the black bean brownies at least once or twice a month we love them so much and they’re by far the fudgiest brownies I have ever had!
SILKE says
Excellent recipe, also works with white beans. I added a Tsp more cocoa to offset the lighter colour of the bean mixture. Worked like a charm.
Thank you very much for the recipe!
Tahira Akhtar says
Would this work with any other beans? Thanks
CCK Media Team says
We haven’t tried it! But Katie does have chickpea brownies too if you’d prefer those: https://chocolatecoveredkatie.com/chickpea-brownies-recipe/
Frances Witmer says
I just made these but only had rolled oats. They weren’t bad at all. Next time I will probably blend it longer in the food processor and maybe throw in a few walnuts.
Olivia says
I love this recipe! I tried these brownies at a friend’s and have made myself. Both my friend and I skip the choc chips and add less sweetener, honestly no risk these are still sweet and delicious with less sugar and no choc chips. Thanks for your awesome recipes Kate!
Leslie R. says
I don’t know how you calculated the Ww points in these, but they are actually 6 smart points each when cut into 12 brownies.
BonusMomOfPickyKids says
Fabulous!!! Anytime I try something they’ve never had, the 8yr old say it tastes “weird” and the 3yr old follows suit. They LOVED the black bean brownie!!
Nancy Mast says
THESE have become a FAVORITE of mine…I have made them so many times….double the recipe – use half honey and half maple syrup and ALMOND flavoring and put in a 9 x 13 pan. When cool cut into small squares and wrap individually and put in the freezer…..its my little chocolate treat. LOVE THEM…..!!!
Jay says
Hi all! Can steel cut oats be used in place of the quick oats??
CCK Media Team says
Hi sorry we have not tried so can’t say what the texture would be like. Maybe if you ground them up?
Kate says
Just made (and taste tested) these as an after school treat for my girls….OMG they are amazing. Thanks for helping me to win best Mum award today!!
Andrea Ward says
I was very skeptical. I even said that if they were good, it would be as amazing as the miracles Jesus performed! These are amazing! I am an avid baker and will add this to my favorite recipes! My 15 year old son inhaled them and my husband compared them to his favorite molten chocolate cake! Will not disappoint!
CCK Media Team says
This makes us so happy 🙂
Tina says
I was very skeptical to try these. Brownies are one of my favorite desserts. After deciding I needed to watch what I put in my face, I started looking for something that I could use to fulfill my chocolate cravings that also did not taste like cardboard. I try to make a lot of things from scratch to avoid all the processed foods but health nuts we are not. The gooey-ness of the picture reeled me in, and from there all of the raving reviews convinced me to try it. I wanted something that I could make with the staples in my cabinet so I didn’t have to go buy special ingredients just for one recipe. I do not regret it one bit! These are chocolaty and fudgy! My children loved them and begged for more. I did use the 2 tbsp of sugar and the veg. oil. Next time I will blend the oatmeal in the processor so it’s a little smoother. But now I can eat brownies a little more quilt free! YAY!!! Thank you!
maryann meyers says
yummy—chocolate fix!
I used butter intead of the oil, regular organic oats, maple syrup for all sweetener, had no cocoa— but was perfect! Blended in my Vitamix
All my ingredients were organic—
Lauren says
I substituted old fashion rolled oats & these turned out AMAZINGLY great!!!
Larissa Stevenson says
OMG!!! I made these and they are absolutely amazing!! I added a 1\4 cup of walnuts just because I love them in brownies and it did not affect the batter at all!
Blair says
I LOVE these! I am making them for the 2nd time today. I love that they don’t make my throat feel dry the way I’ve experienced with other black bean brownies. Not sure if anyone else feels this way… Also, these are moist but actually taste baked and cooked! I feel like this is also hard to achieve with healthier-swap recipes. But these brownies do it! Amazing! I made two changes–instead of other sweeteners, I used 1/2 cup of coconut sugar and I also added my own secret ingredient… 2 tsp of instant coffee! It really brings out the chocolate.
Thanks for this amazing recipe! 🙂
CCK Media Team says
Love your coffee version!
Mickenzie says
I’ve made these twice and plan on making them many more times. They satisfy my chocolate craving without all the sugar! These have lots of protein and whole grains. I used 72% dark chocolate chips so even that is pretty good for you! 10/10 highly recommend!
Denise Corklin says
I’ve made these so many times…and every time they are amazing!
James Gouldsmith says
Deeeeeeeliscious!!!!
Jasmeen says
So great my Mum and I make it for fun and it tastes really good I would recommend it 10 out of 10 and five stars!
Aimee says
Delicious. I used honey, coconut oil, coconut sugar and dairy free chocolate chips. I also used a Ninja blender and just stirred between blends and it turned out great. I cut them into 20 little squares (instead of 9-12) and used myfitnesspal to calculate the nutrition which came to 115cal, 6.2 fat, 14.2 carb, 2g fiber, 2g protein and 5.7 grams sugar for each square. Would recommend!
Mary says
I subbed in 1/2 cup brown sugar for the maple syrup and stevia and they turned out great. The were still really fudgy and sweet enough.
Joy says
I’m son is amazed every time I make these. I used agave and monk fruit sweetener for the sugar and the are awesome. Warmed for 10 seconds and add a scoop of vanilla ice cream and they are better than Applebee’s.
Cassi says
has anyone tried these by replacing the oil with applesauce or something like applesauce?
Laura says
So incredibly delicious!! The best brownies I have eaten. Is the nutritional information for 12 or 9? Also where can I buy your cookbook? Thank you!
CCK Media Team says
This makes us so happy 🙂 The nutrition facts are for 12. Katie’s cookbook is here, with both sweet and savory recipes (all can be vegan). It is an ebook, but hopefully we will do one that’s vegan meals in hardcover (the dream!)
https://chocolatecoveredkatie.com/healthy-breakfast-cookbook-food-blog/
Lauren says
My husband hates all healthy alternatives so I didn’t mention these have beans in them. Just served him up one. He just said ‘oh my god’ and ate the entire tray in almost one sitting. These are seriously amazing. Probably the best brownies I’ve ever made, can’t believe how good they are!
CCK Media Team says
Thank you both for trying them!
Gillian Row says
These are delicious! No one would know they aren’t a regular brownie. My new go to brownie recipe. Tasty and good for you. Can’t beat that!
Hannah says
I made these last night and my husband and I thought they were delicious! I substituted carob for chocolate and used all maple syrup. What a great gluten free dessert! I wasn’t sure what to expect but boy was I pleased.
CCK Media Team says
Thank you so much for trying them!
Emily Walker says
Not dry at all. I used a blender and just blended for a longer amount of time.
Annette says
Really easy and delicious. My grandson “stole” the pan and ate them with both hands. He was 2 or 3. Never had beans before and since he’s a picky eater I was glad he liked them. Now he’s 6 and prefers great grammas sugary sweet frosted ones. But he still likes these too.
Kristen says
These are great, definitely my favorite brownie recipe! I’m thinking of doubling the recipe next time to make them thicker. Does anyone have ideas on how much I would increase the baking time by?
Margarita Gmyr says
I was craving something sweet and I wanted somethings that was nourishing for my body as well. I’m so glad that I stumbled upon this recipe! Not only was it super delicious and moist but has really good ingredients as well! I’ll definitely be making more of these in the future. So simple and so good!🤩
Margarita says
I was craving something sweet and I wanted somethings that was nourishing for my body as well. I’m so glad that I stumbled upon this recipe! Not only was it super delicious and moist but has really good ingredients as well! I’ll definitely be making more of these in the future. So simple and so good!🤩
Olympia Casivant says
I ❤️Love this recipe! I’ve made it a few times and used the agave and sugar because it’s what I had in the house, hit the spot!
Melissia says
Only brownies I will make anymore!!
Aditi Parikh says
Question, beans are salted or unsalted?
CCK Media Team says
Doesn’t matter because you will rinse and drain very well 🙂
Lauren says
Really enjoyed making this brownie recipe. I used peanut butter instead of oil. Very easy to make and they taste great. Thank you for the recipe.
surbhi says
These truly are awesome. Thank you very much!!
NANCY says
These brownies are wonderful!!!! I have tried other recipes and said, “Once you get used to the taste, they’ll be good.” Well, these little delights are top shelf from the first bite!!!
I was looking for a brownie recipe for my toddler grandson to enjoy. He has to avoid dairy, corn and soy. He doesn’t get goodies all the time, but being Grandma, I just HAVE to have a sweet treat for him when he comes for a visit!!
I may have to bake a second batch if I don’t stop eating them!!!
I’ll leave another rating after everyone has tried the brownies this weekend.
Thank you, CC Katie, you’re a genius!!!!
Nicole says
So I was looking to find different ways to get my son to eat beans. I saw this and thought it sounded gross. However, I made it and not only did he love it but I was amazed that it was delicious! I shared them with friends who were also surprised and couldn’t get enough. Anyone looking for a healthier brownie alternative should definitely try this!
Sarah says
Delicious and very easy for a toddler to help with making; wouldn’t even know there were beans in it!
DK says
Great recipe! I like darker chocolate flavor so I do 3 TBSP cocoa powder and then add an extra 1/2 teaspoon of stevia to add a little sweetness to balance out the cocoa. Or if the cocoa makes the batter too dry, add a splash of maple syrup instead of the stevia.
Only question for the author: is the nutrition info for 9, or 12 total servings? It says “makes 9-12” but I didnt see if it specified which amount the nutrition is based on. Thanks!
Helen Sunday says
I have tried so many vegan brownie recipes and binned some and found some to be just ok. These are amazing. ♥️
Nikki says
These were amazing. I had no quick oats and subbed white whole wheat flour and baked for 15 minutes
Maria says
Oh gosh these are amazing! New favorite! SO easy to make, healthy AND unbelievably yummy. I never imagined they would be this good! I tested them out on my one friend who is particularly picky (without telling him they are made with beans of course) and he gave me two thumbs up, a huge smile and even stated it was one of the best brownies he ever tasted, which I completely agree with. He was in total disbelief when I told him they are vegan, and the look on his face when I said they were made of black beans… the look of betrayal haha (he’s one of those anti vegan and health food type of people). If you haven’t already tried making them you most definitely should.
Kathy says
I love these brownies and so do my grandchildren! Just throw everything in the food processor add the chocolate chips and bake. No eggs, no flour and they taste great. I use local honey and follow the recipe these are awesome!
LLLama says
I have literally never left a review on a recipe. Probably never will again. But I made these tonight fully expecting to hate them and holy moly if they don’t taste like the real thing. I can’t even figure out what kind of voodoo you have discovered here, but wow.
Marina says
Amazing, Absolutely delicious. Second time making this. Doubling the recipe this time, went really fast last time. Also using canned beans.
Jayne Stopani says
Made brownies for cafe and put dark chocolate bits and coconut into recipe. Yum. Hope customers like
Doug says
So good!! Can’t believe they are made with beans. Thanks
Becca says
I was really happy to find this recipe! I liked the texture, but they were a little too sweet and maple-y for me. Next time I’ll double the cocoa and decrease the maple syrup. I also prefer thicker brownies. I think I’d prefer to double the recipe and make it in a 9×9 pan (and cut in to 16 brownies).
Me says
I made these today, they were delicious thank you.
Glad I found half nutritious half sugary instead of me eating just a chocolate bar that’s pure sugar and will make me feel bad.
Me says
How long are these good for in the fridge?
Are these freezer friendly?
Madeline says
I’ve been seeing black bean recipes everywhere the last few years and never thought in a million years that I would try one but here I am and can happily report that they are just as good as any other brownie I’ve had. I cannot tell the difference and will most likely make these again.
Putting the recipe into MyFitnessPal, the calories for even just 12 brownies was more than 115 calories but I assume that’s from using real sugar vs. stevia. I did 16 brownies and got 109 calories per so smaller portion but still good tasting with healthier ingredients.
I weighed my ingredients and used maple syrup instead of agave and sugar instead of stevia.
Again, these were incredibly good and I 100% recommend trying this recipe out.
Marni says
I haven’t tried these yet, but as I research about lowering my cholesterol, I found that dark chocolate is really good for you. Can I put dark chocolate chips in this recipe instead of regular chocolate chips?
Chocolate Covered Katie says
Absolutely 😄
Elena says
OMG! Tried those and I’m sold!
I’m not vegan so I also added one organic egg.
Don’t have a food processor so I used my immersion blender.
Can’t find chocolate chips in my country so I smashed up a 70% cocoa caramel chocolate.
It came out dreamy!
Thank you!
Val says
Yum! Easy and fast to make. Will make again. If vegan, make sure to get the chocolate chips without any milk.
Jennifer R says
My first attempt at black bean brownies and they were delicious! I made a second batch to share & added 1/2 cup Walnuts.
CCK Media Team says
Thank you so much for making it! 🙂
Monica says
You are so right!
I have very picky eaters at home. They had no idea they were eating beans. They loved the brownies and asked me to make them again. Thank you for sharing this great recipe
Lindsey H. says
Not only were these easy to make, but my KIDS gobbled them up. I cut them up, wrapped them in plastic wrap, and placed them in the freezer to easily grab as dessert every night this week!
Cheryl Southwell says
I have tried other black bean brownie recipes that were terrible. This recipe is DELICIOUS!!!! I have now made it three times and experimented with different chocolate chips. My favorite is the milk chocolate chips inside the batter and dark chocolate chips sprinkled on top.
Michelle Brady says
Absolutely delicious. I baked them in mini bite size brownie pan. The perfect snack.
Hilda Rebollo says
Delightful! Tried twice, prefer coconut over vegetable oil and honey over maple syrup
Jasmine says
H-O-L-Y YUM!!! I made these last night. I used 2 heaping tbsp. Hershey’s special dark cocoa powder, 1/2 c. maple syrup, coconut oil, and 1/2 c. Ghirardelli bittersweet chocolate chips. I’m not a fan of big chunks of things in my brownies, so I added the chips to the food processor at the end, though it still didn’t break them up much. I laughed when I read the “wait at least 10 min before cutting” and had my knife in them at minute 9. Well, the jokes on me, because they got better as they cooled. In fact, they’re even better today. I may have eaten the entire pan already. Don’t judge me, I’m trying to pass organic chemistry. It may or may not be a good thing I added black beans to my grocery pickup for today!
Sharon says
I have looked at this website for a long time and so many recipes appeal to me. So many that I get confused on where to start. Today I just jumped in and made the brownies (made the cauliflower wings too). Very good. Easy to make and satisfies a craving. Yes, I’m making these again and again and again. Now on to the main meals 🙂
Chantal Despres says
Oh my God, these are soooo good!
Janet says
Brought these to a party and after everyone had had at least 1 bite and said how good they were, I told them they were healthy and to try and guess the ingredients. Dates? Almond flour? Avocado? No one could believe black beans were the main ingredient. They have all asked for the recipe. So easy to make! Thank you for creating and posting this recipe!
Bethany says
I may never eat any other brownies again. These are hands down the best brownies I have ever made, and everyone who’s tried them has loved them (and been surprised they have black beans in them!).
I have made them with quinoa flakes/flour, and with almond meal, to make them absolutely gluten free, and with good quality dark chocolate chips to be dairy free. I love that you can very easily substitute ingredients (white choc chips…quinoa…add nuts…) but they work every time.
cakestudios says
Tried these out and it came out really well!!!
Thank you
d says
good
Kassandra Lynne says
These are so good! I had everything except the vanilla extract but went ahead anyways and they turned out amazing. I’m gonna put them in the fridge/freezer before I keep eating them all. lol. Thanks for an awesome, healthy recipe!
Jess says
I never leave reviews, but had to for these brownies: Made them yesterday, they are fantastic! I added chopped walnuts and used chocolate chunks rather than chips. The hint of coconut adds extra deliciousness. I can’t wait to try more recipes on this site!
CCK Media Team says
This made us so happy 🙂
Sam says
Nutritional facts???
CCK Media Team says
Linked under the ingredients in the post 🙂
Kim V says
These were incredible!! My son and I made these and they turned out perfect. We will be making them as our go-to brownie from now on!
Marina says
PHENOMENAL! This was my first time ever attempting to make or try a black bean based dessert and I have to say it’s shockingly good. I was expecting the black beans to be detectable but I seriously could not tell. The batter was tasty so I knew they were going to be even better baked! The chocolate chips add richness. This recipe is also SUPER easy and fast to make if you have a great food processor. Obsessed.
CCK Media Team says
This made us so happy 🙂
Marie says
Mind. Blown. Perfect texture! Fudgey but also a little cake lightness at the same time. I used dark chocolate chips and these are hitting the chocolate craving out of the park!
Matt Taylor says
Great recipe.
The amount of comments on this web page have made the page almost unusable though. That and the advertisements.
A terrific recipe though. Thank you.
GRETCHEN says
Omg, yum! I stumbled into this recipe and just tried it. I can’t believe it’s not butter! These are delicious and I’m not into healthy desserts. I tried avocado brownies the other day and yuck. Have this black bean recipe a try and love it! I followed the recipe (but did use a blender), and for an added bonus through on some No Sugar Added vanilla ice cream. Bomb!
Susannah Ethington says
This are AMAZING!! I used the lesser of the ingredients, and opted for the coconut oil. Even my ultra picky kid who sniffs out any attempt at healthyish did not pick up the beans in these brownies. They are moist and chocolately and just oh so good. (Maybe a little too good. We’ve already polished off the batch that came out of the oven 20 minutes ago)
Mary Anne says
They came out really well – thank you Katie. This is a keeper!
Kate says
I made a half recipe of these so it would fit in my air fryer. They baked up nicely at 320 F for 20 minutes. I love them so much that I made another half recipe two days later! Since I didn’t have any maple syrup, I substituted corn syrup the first time and brown sugar + a little water the second time. I also used old-fashioned oats instead of quick oats. Both batches came out great.
CCK Media Team says
So cool to know they work in an air fryer!
Jo says
These were soooo good! Gooey in the centre and the perfect texture and so chocolatey- I’m the worst baker as well!
June Kingston says
Delicious and great after a hike!
I used sunflower oil to avoid the saturated fats in coconut oil.
Amy says
Made them twice now. I use 1/2 cup of soft medjool dates with 1/3-1/2 cup hot water as the sweetener. Still do a pinch of stevia. I tend to add more cocoa powder also. Delicious and extra nutritious with the mineral content of the beans and dates. Yum!
Alex says
I LOVE these brownies. They’re so good and taste just like a normal brownie. I’ve liked these for the past 6 years! I challenge anyone who is on the fence to try them! I also want to note that I hate black beans in general but you can not taste them in here
CR says
I absolutely love these, can’t even count the number of times I’ve made these over the years! I really wish this site had a Jump to Recipe button at the top of the screen so I didn’t have to scroll down through everything each time I come back. It takes forever on my phone to scroll down through everything, and locks my phone up, making it a challenge to get down to the recipe. Otherwise, Great!
CCK Media Team says
Thank you so much for making them. We hadn’t thought to ask for it in the redesign Katie did last year, but it’s now on our list as something to add for the next one!
Jack says
Welp… 5 stars for taste and simplicity! However multiple times I’ve made this recipe they did not cook hardly AT ALL in the 18 minutes stated in the recipe. :c I made some today for Christmas and had to cook them for 50 (fifty) minutes before they solidified and even now I’m quite concerned that they’ll still be runny in the middle. I did stick a knife in to test it and after 50 minutes it came out clean but still. lol. I’m sure it’s due to user error though since there don’t seem to be many other comments that mention it taking so long to cook! I put foil over the top for the last ~20 minutes so that the top didn’t burn. Hopefully this helps if anyone else has an issue!! However this is a GREAT recipe and it is my go-to for an easy treat.
CCK Media Team says
Hi Jack! Have you tried refrigerating them overnight? It will keep the bars fudgy and not overcooked, and they firm up in the fridge 🙂
DC says
I printed this recipe with the “let’s just try it” attitude. There are sooo many of these black bean brownie recipes. I followed the recipe EXACTLY how the author intended. That way I know if in the future we have the same idea of what is good or not. Some people, I swear don’t have taste buds. I blended this up and one of the kiddos gave it a taste and their eyes POPPED out of their heads. “MOM, this tastes like Almond Joy!” Well, that is candy and my kid is siked. So, I tried it. HOLY SMOKE! “Oh My Gosh, THIS is SOOO good” followed by a happy dance. This is going to be gone in a day! I know my family. This will also be our GO-TO recipe for the black bean brownies. Thanks to the author for this new FAMILY TRADITION. Going to check out more of your recipes because we clearly have the same taste buds!
CCK Media Team says
Thank you (and your family!) for trying them 🙂
Nicole Kokotovich Miller says
I have been making this recipe for years with various tweaks here and there depending on what ingredients I have on hand. I had a serious hankering for them last night but I had no black beans! I did, however, have LOTS of black eyed peas leftover from NYE.
I weighed out the BEP, threw an extra tbs of cocoa powder in there, didn’t have coconut oil so I used vegan butter, used Maple syrup instead of honey and cut the stevia. I also recently tossed my food processor because it was super old and worn down and didn’t really work anymore. My husband graciously got me a vitamix for Christmas, so I was nervous because I know you say no blenders for this recipe. Well. Vitamix for the win! I think this was the absolute best this recipe has ever turned out. Even better the next day!
Thank you so much for the lovely recipe that is so easily adaptable. It’s been a favorite for years and will continue to be for many more.
SRH says
Made black bean brownies from my own recipe and it was wild to see how similar my brownies came out. (I wanted to see how long I should bake em)
I even omitted chocolate chips in the batter but used them as a garnish and it turned out just fine because I didn’t want the brownies to be too sugary
My beau tried them and he said they were like brownies and they tasted delicious
His favourite thing is brownies so I’m glad he didn’t think it was sacrilege
Harnaazsandhu says
Is a food processor completely necessary? I don’t have one.
Callandy says
My family LOVES black bean brownies!!
Darcie101 says
These turned out just how she said. So fudgie. I used swerve not sugar and natures hollow replacement honey as swaps for stevia/sugar and maple syrup.
CCK Media Team says
Thank you so much for trying them!
Cindi says
I made these last week, but I have to admit that I made a mistake reading the recipe. Where it said to add everything to the food processor bowl I did! I missed the notation to put in everything except the chips. I decided to just let them grind up with the batter. It was a happy mistake and made the brownies super chocolatey! Either way, it was a winner!!
CCK Media Team says
Yours sound even better 🙂
Christie says
I was skeptical at first, but this has since become my favorite brownie recipe! I use half monk fruit / half maple syrup with sugar free semi-sweet chocolate chips (Lily’s), and it comes out beautifully every time!
Barbara Leik says
These are delicious! They are so moist and chocolatey! My 6 year old loves them and you cannot tell the difference from a regular brownie. Great recipe I make often. I prefer using Stevia instead of syrup to sweeten them. Try it you’ll like it!
Gina says
Love this recipe! Did you know that Vegans who consume honey are Beegans? Lol
If I double this recipe, can i still use an 8×8? I ask because I like taller brownies.
Ashley says
These black bean brownies are definitely moist and fudgy and very tasty! I detect a hint of bean in the texture but I won’t make boxed brownies ever again!
Jessica says
I’ve made these several times..they’re SO good. I did not think my husband would like them, but he asks for them now! I’ve seen alot of other recipes that are really high in fat and/or just seem to have a ton of “stuff” in them. This recipe is really is the perfect balance of black bean and chocolate.
seriously thank you for this recipe!
CCK Media Team says
Thank you both for trying them!
Libbie says
I was hesitant to try another black bean brownie recipe after a failed attempt and I’m so glad I gave this one a try! Lives up to the hype and is fantastic hot or cold! Going to be a new staple for me!
CCK Media Team says
Thank you!!
Kit says
No complaints here. Just so delish. I spent ages reading the reviews to see how to store them and if they freeze etc…. no need, they won’t last long enough for that. But as it happens they are great at room temperature, straight from the fridge, or reheated for 10sec in the microwave. Or straight from the bowl.
Heather brown says
Omg. Amazing truly
June-Aloha says
My 14oz black bean weigh only 200g after drain water, so it was smaller batch than yours. However, it tastes so good and did the same trick to my husband! Yes, it works. He wouldn’t dare to eat if I mention ingredients beforehand! Thanks!
Sally says
Perfection. We used milk chocolate chips. Eager to try with semi-sweet and dark chocolate chips next.
Jasmin says
Just made these and they are absolutely delicious, fudgy, moist, chocoletey and hold together perfectly. There is not even a hint of bean flavour. I used rolled oats instead of quick oats as I had these at home and just blended until I didn’t see any big pieces anymore. It did not take too long and worked perfectly. Will definitely make this recipe again. Thanks a lot, Katie!
Julie Clay says
OMG these are the best brownies ever! Not missing the flour in the least.
Marsha says
Made these 2 nights ago and they are DELICIOUS! I didn’t have maple syrup so I used equal parts of honey and molasses and I used organic coconut sugar as my sweetener.
I will definitely make these again!
Oh, I slipped a bite to my very picky 5 yr old grandson and he spit it in the trash 😂 but it was definitely due to his immature pallet 😏.
I brought them into work tonight but no one has tried them yet… we’ll see!
Fatima says
These brownies are fantastic!
I did tweak it just a bit, to get rid of the need for oil, and it tastes pretty much the same and consistency was the same.
Instead of oil, I used unsweetened apple sauce and increased the amount of quick oats to 60 grams (2 sachets of individual serving).
Caro says
Please clarify if you mean to use canned black beans, because I tried making these with fresh ones, soaked overnight, and everyone got sick in my house from it. I’m guessing now that your beans came from a can (which is not so common in my culture, so I didn’t even think about it)
kim says
Yeah you’d have to soak them overnight and then fully cook them before making the brownies. That’s what I did. They turned out great.
Audrey Bernard says
Thanks so much for this recipe! These are by far the best “healthy” brownies I have tasted! For me “healthy” often means “less good”, but not in this case! We made the recipe using peanut butter. What a mistake! We ate the whole thing in less than 24 hours! 🙉 Not healthy at all 😉 Thanks again!
Jo says
Amazing! Thanks for creating this.
Steve says
Mmmmmm! These were so incredible. Once I had convinced my dinner friends that there were indeed black beans as a base, I called them tostada brownies and nearly had them convinced that they were tasting a hint of cumin and chili powder. I wonder…..? modification: I added one egg and 1/3 cup almond meal, worked fine.
G says
Can you add coffee to enhance the chocolate flavors? How much pecans should I add?
T.R says
Amazing, thank you very much! I make this all the time and everyone loves this!
Nicole says
Delicious!! I was always skeptical of black bean brownies, but these are incredible! So rich and decadent.
Michelle Gray says
The batter tastes just like brownie mix. I couldn’t tell my husband there are black beans in it and he never suspected anything. And I won’t tell. Great recipe.
Sonya says
That’s funny (not telling your husband!). When I was young I spent lots of time with my grandmother and she’d do all kinds of ‘tricks’ to the food; from changing the price of a steak (too expensive!) with a Sharpie no less – to adding things like healthy vegetables/beans to other foods. She’d always whisper to me: “Don’t tell Papa!” And we (other relatives) continue to use this phrase for many things! LOL!
Jen says
Made these last night as written, using agave, oil and sugar. I thought they were good, baked them for 18 min and they were firm, no refrigeration needed. I agree that choco chips are needed unless you don’t like sweet desserts, then maybe you don’t need them, but I def. did, lol. Even my picky son at them, but he did not know they were made with black beans, win. Unfortunately we ate these as our dinner because I burned the cauliflower wings to a black crisp while I was making these.
deb says
Oh my!! These are wonderful! I wanted something sweet, and remembered someone mentioning these brownies. I googled recipes, and I’m glad I chose yours. I had all of the ingredients on hand. This was so easy! Of course, since I made them, I got the first one! I did not tell my family about the black beans. They all said that these were the best brownies I ever made! Should I tell them??!!
Kathy says
These brownies are awesome. I have people requesting these after I have treated them with these. My granddaughters love them too. It’s nice to have a delicious treat that doesn’t wreak havoc on my desire to eat healthy. I dude a food processor and add dark chocolate chips. Sooooooooo good!!
Mary says
I just made these again, after making them a few years ago. I subbed peanut butter for the oil and WOW, they are delicious! I enjoyed them, as originally written, but the pb swap made them top notch! 😋
Thanks again Katie!
Chocolate Covered Katie says
Thank you for trying them!
Valerie says
Has anyone had luck freezing them? My neighbors sometimes have impromptu get togethers, and these would be a great thing to bring, if I can keep them in the freezer for a few weeks. (After that, I’m pretty sure I’d be eating them myself!)
Sherry says
I’ve made many healthier brownie recipes and this a keeper. I didn’t add any extra sweetener besides the maple syrup. I added pecans. I used cacao powder and added extra. They are so good.
Chocolate Covered Katie says
Thank you so much 🙂
Cristy says
They look amazing!! Can you substitute quick oats for rolled oats?
CCK Media Team says
Hi! You can pulse rolled oats a few times in a food processor before beginning with the recipe, and that will make them more like quick oats 🙂
Jen says
These are sooooo good! I decided on a whim one day to try black eyed peas instead of black beans, just because I like them better to eat on their own than black beans. They actually turned out a little fluffier and I believe are even lower in calories. Everyone I know who have tried both actually prefer the black eyed pea version! Even my best friend who doesn’t like black eyed peas! Anyway, this is a great recipe. People are always surprised to find out what they’re made of.
CCK Media Team says
Oh wow that’s so interesting! Glad they turned out well!
Kaz says
These were so simple to make and are so, so yummy – you would absolutely never know that they were made with black beans, can’t wait for hubby to undergo the test later 😀 I’ll definitely be whipping these out again and again!
Krystal Browning says
I made these last night and they are amazing! I did use old fashioned oats instead of quick oats but it turned out great! I tried cutting into them after 10 minutes of cooling (super impatient) and as stated they were loose. I put them in the fridge and today they are perfect.
Tammie Starks says
These Brownies look good, but what is Quick Oats and what is a brand that I can buy? Also, how does using Black beans in place of flour help nutritively?
Susan Mattinson says
I made these today and I changed it up a bit.
I used cooked steel cut oatmeal because that’s what I had.
I also used monk fruit sweetener and molasses.
I also added 1 egg.
Turned out beautifully! Very delicious, melt in your mouth!
Kerry Becker says
Made these last night and they are delicious. I can’t tell the difference between these and regular fudge brownies. I did let mine cook about 10 to 15 minutes longer and I also added small chopped walnuts. I definitely recommend these.
Kathy Berger says
Made them and they were delicious. I used 1/2 cup oat flour instead of the instant oats and they turned out fine. I also used the 1/2 cup of maple syrup and no Stevia or granulated sugar. Next time I may try the peanut butter instead of the oil!
annie says
has anyone tried this with rolled oats? I dont have any quick oats
CCK Media Team says
Hi! You can just pulse rolled oats a few times in a blender or food processor and then use those like quick oats.
Rachel says
Delicious! These silky smooth brownies are a huge hit. I made them with rolled oats that I pulsed in a food processor. The oats didn’t really get soft so if I make it again with rolled oats I will probably try soaking them for minimum 10 minutes in a few Tbsp of liquid before adding them in.
I only have a 3.5 cup food processor so I processed the dry ingredients and wet ingredients separately then mixed them together in a bowl.
Holly says
I made these last year when I was trying to lose weight. I had to put some in the freezer because I couldn’t stay away from them. Soo felt like I was cheating on my diet., yummm! They froze beautifully too. Tonight I had a craving and thought I’d never find your recipe again but I did! Thank you, thank you, thank you!
CCK Media Team says
Thank you so much for trying them 🙂
Tiffany says
Amazing! You can’t even taste the black beans. My kids loved them and wanted more! And they’re really easy to make, which is an added bonus.
CCK Media Team says
Thank you so much for making them 🙂
Susan says
I have made these on a few occasions now and they’re always fantastic. I do find the mixture can be a bit dry – I add an espresso shot and I find the coffee brings out the bitterness in the chocolate inna good way! Thanks Katie
Nana says
I had to share… I made a note to self in my cookbook regarding these Brownies.
Read label on can of Black Beans… do Not use the ones with added Onion and garlic
(*o*) HA ha ha….
Kristi says
These are AMAZING! I made a batch just before preparing dinner and served these to my family. My one, two, and four year old enjoyed them as much as we did. This pan won’t make it 24 hours.
CCK Media Team says
Thank you so much for trying them 🙂
Sydney says
i wasn’t sure about putting black beans in brownies but the recipe is amazing! i will absolutely try these again!
Caitlin says
I had pretty high expectations for this recipe after seeing all the positive reviews, and yet I was still NOT prepared for how amazing the brownies are…. I took one bite and cursed out loud. I am still shocked. These are amazing, and I will be making them over and over again. I can’t wait to provoke this reaction in all of my friends! Thanks, Katie!
Theresa says
Insanely delicious! I used melted avocado oil butter instead of coconut/vegetable oil. I used Enjoy life dairy-free chocolate chunks. These tasted fantastic!
Cindy chiellini says
Soooooooo good..hubby loved them…could not believe they were made with black beans…he said …u no those r not going to last long!!!!!lol
Thanks for sharing
CCK Media Team says
Thank you for trying them 🙂
Katie says
I’ve made these many times. They always turn out great! I try my best to avoid sugar. I had some allulose chocolate syrup on hand and decided to use it. I also used 1/3 cup of oat fiber instead of oatmeal. They’re delicious!
Stephanie Logan says
Katie, how long would you cook a double batch?
Kristee says
ok, so of course these didn’t taste like the classic, sugary brownie- but they’re still delish!
I had kinda concluded that sugar free, gf brownies were impossible, but I just had to give black bean a try (and I’m so glad I did)! I never copy recipes correctly (it’s just how I roll haha), but I decided to follow measurements exactly today… w o r t h. i t. Could not have been easier! Definitely cool for a bit, then refrigerate for some time
I’ve already shared this recipe with another healthy baker 🙂
Making again for sure
Kris clemence says
My grandchildren loved the black bean brownies I also made the lemon squares and used it as frostin
CCK Media Team says
Thank you, and them, so much for trying the recipe!
Lisa says
OMG, can’t believe how delicious these gems where! Adding this recipe to my list! Thank you for sharing it!
Jo says
My son loved them. Big hit
CCK Media Team says
Thank you so much for making them 🙂
Cyndi Froehlich says
No one would know that these brownies are healthy! I didn’t tell my husband, or parents and gave them each a brownie and they were stunned when I told them there was a can of black beans in it and no flour! I bake these frequently and they all eat them!
CCK Media Team says
Thank you so much for making the brownies 🙂
BB says
My kids loved these, I doubled the recipe to freeze some for lunches but they kept asking for more and I didn’t get to freeze any. Great recipe, kid approved!
Cathy M. says
This recipe is a keeper! I made the brownies with the black beans and I STILL can’t believe they are in there.
I used old fashioned oats as that is what I have in the house. I processed them first and then mixed in the other dry ingredients in a small bowl. I used only 1/8 teaspoon of salt and used the sodium free baking powder I recently purchased.
I processed the beans to a paste. Then I added the wet ingredients (maple syrup, vanilla extract, light olive oil, and I also added 2 tablespoons strong coffee) and processed until smooth. Next I added the dry ingredients and continued to process until smooth, scraping the bowl several times.
I baked my brownies for a total of 23 minutes and they still seemed underbaked. But they did firm up after chilling completely. I think the directions should say to chill completely before cutting. Waiting at least 10 minutes just did not work. The result is one of the fudgiest brownies I ever had. I may try tweaking the recipe a bit as I prefer a brownie that is halfway between fudgy and cakey. But I have to say I am absolutely astonished at how good these brownies are!
Next experiment: the Chickpea Blondies!
CCK Media Team says
Thank you so much for making them 🙂
Carrie says
I cannot believe how delicious these turned out!! I kept my expectations low and never thought they would turn out so fudgy, chocolate-y and amazing! I had wanted to make them for quite a while and finally decided to do it this weekend while my in-laws were visiting.
My father-in-law is a certified chocoholic just like I am, so I knew it would be a tall order to get these past him, but nobody noticed anything different! Even when I told my family the ingredients, they were completely shocked and then proceeded to eat the whole pan without guilt, lol! These will be my new go-to brownies because who needs a side of guilt and shrinking pants when they want some good old fudgy brownies?! Not this girl! It’s so much more fun to eat treats when they’re not only delicious but don’t totally derail healthy eating plans, so thank you for these!
CCK Media Team says
Thank you (and your family too) for trying them!
Deborah White says
Absolutely fantastic! My picky husband liked them and was astounded to find out they were made with black beans. I followed the recipe exactly but only had rolled oats, so I made sure to process that first so that it was not too chunky.
Catherine Reyes says
I have made these twice now. They are absolutely delicious!! I have a sweet tooth and love to bake. I was looking tin to more healthy options and came across this recipe. I’m hooked! These taste like regular brownies which is a huge feat. I love how they also aren’t over the top sugary.
CCK Media Team says
Thank you for making them 🙂
Ruby says
Can I freeze these?
CCK Media Team says
Yes!
Billie says
These were amazing! you would never guess black beans. I used a blender too and just put it on high between each ingredient to make sure that it was all blended because I didn’t have a food processor.
They came out really perfect
I want to eat them all at once
Adrienne says
These brownies are LEGIT!! My 5 year old daughter was asking for brownies so we made these together. She kept tasting the ingredients as we added them, saying “eww gross!”, but by the time the batter was complete, she was licking every utensil and bowl (after filling the baking pan, of course). She is on her 3rd brownie already. I was going to offer some to my neighbors, but we want to keep them all to ourselves, so we will be making a second batch! I’ll never make brownies any other way. Thank you!
Rob says
I was very skeptical, but pleasantly surprised. These are awesome. I get why you describe them as fudgy, because they are. Highly recommend.
Robb says
What kind of cocoa? Normal or Dutch-processed?
CCK Media Team says
Either works 🙂
Amy says
This is my go to brownie recipe! I never share that they’re healthy and always come home with an empty pan. Thanks so much for all your great recipes, Katie!
Mariannne says
For anyone thinking about making these, don’t hesitate, they are delicious! I like mine even better after they have been refrigerated! Making them again today!
CCK Media Team says
This makes us so happy, thank you!
Teri says
Katie’s right–no bean or oat taste in these brownies! So glad to find this amazing recipe. I had to make a few substitutions though, because I can’t have sugars/honey/syrups/etc. and I only have a bullet blender:
1. I changed the sweeteners to 2 droppers full of liquid stevia plus 2 whole eggs to make up for the liquid and to add some protein/richness/binder.
2. I only had rolled oats, so I first pulverized the oats and all the powdered ingredients my little blender, poured that in a bowl, then pulverized the beans and all the liquid ingredients, and put that in the bowl, and mixed.
3. I used Lily’s sugar-free chocolate chips with erythritol. Katie’s right, this wouldn’t be nearly as good without the chips IMO. And, as others have said, mine took at least 30 minutes to bake.
Mind blown! And my husband didn’t know about the beans or the oats!
CCK Media Team says
Thank you so much for trying them 🙂
Elena says
Thank you for this fantastic brownies recipe
Kathi says
I never would’ve guessed that these brownies contained black beans! I was happy with the consistency that my Ninja gave. As sweeteners, I used the 1/3 c pure maple syrup and 1 Tbsp Monkfruit. So good that I keep going back for “one more little bite”.
Deanna says
I made these Into brownie bites using my mini muffin tin and they turned out incredible! It’s basically the greatest thing that’s ever happened to my five year old.
ANGELA MANNING says
Very yummy.
Have you tried adding walnuts?
Martina says
I can’t even!!!! Who would have ever thought this could be so amazing. Legitimately delicious and healthy. Thanks for this recipe!
Elma says
First time making this. Even though it taste “chocolatie” the texture is not like a fudgy brownie. I followed the recipe to a T and even put it in the freezer to firm up but it was still quite soft. But I would say it’s a good alternative if you want a healthy dessert.
Leah says
I have made this recipe time and time again and it’s AMAZING. First of all, it’s sooo quick and easy, so that’s wonderful when I’m in a pinch. But it’s also delicious! 10/10, for sure! 🙂
Shona says
These are great and easy to make, but please don’t encourage your readers to not tell people what’s in a recipe — some people are allergic to beans and/or legumes, and there’s never think to ask, “are there beans in this?” Someone could become very ill!
Clint says
I’ve had black bean brownies before. Made these and they were like bean dip in the middle! Then I realized I forgot to add the quick oats! I shouldn’t have been talking on the phone with my mom while trying to bake. heheheh Since I really hate wasting food, I scraped the 8×8 pan back into the food processor, added the quick oats, blended a few times and then tried re-baking them. Came out thicker and denser but the chemistry of baking definitely changes. I’m still plan on eating them. heheheh
Kathy Kessler says
These are so decadent. I could barely stop eating them when they came out of the oven.
Rachel Gibson says
These look gorgeous, coukd I substitute the 1/3cup of syrup/honey? I’m diabetic and not sure what I could use
CCK Media Team says
Hmm, could you possibly try a sugar free maple syrup? We haven’t tried so can’t vouch for it in this recipe, but it might be worth a shot, if it fits in your diet? https://amzn.to/3Or1mA7
Melly says
I’m not a cook (or baker) but really want to try these. I have 2 questions: 1) can i use cacao powder instead of cocoa powder and if so do I need to make any adjustments and 2) what type of chocolate chips (dark choc, semi-sweet, etc)? Oh, I don’t have any dietary restrictions, have a terrible sweet tooth and I’m trying to eat a little healthier.
Thank you!
CCK Media Team says
You can use cacao powder, and use your favorite chocolate chips, any type 🙂
Lauren says
Officially on the black bean brownie bandwagon!! I’ve never understood healthy desserts but THESE have changed my mind! I used cannellini beans and they were still bomb! Thanks Katie!
Rhiannon says
These are impressive! I didn’t quite get mine smooth enough but they are tasty! Will definitely try again
Therese says
I just made these brownies today. They were amazing!!! I added a bit of chopped walnuts in the brownie mix and also topped it with chopped walnuts and dark chocolate chips. Soooo good. I may increase chocolate chips to 1 cup or more. But delicious as is. Thanks you for sharing this amazing recipe. I will definitely making these again many many more times!! ❤️😋👍🏽
April says
These are Delish!!!! Love them
Dottie Winhold says
I’m a true chocoholic and am always looking for treats I can eat without having a craving for more. Thesse are GREAT and EASY. It’s true, no ones what’s in the brownies.
Diane T says
I tried this recipe and enjoyed it. I lost it and tried googling for it, but chose the wrong one. I didn’t enjoy it half as much as this one! (My teenage son and his friends didn’t notice the difference.)
CCK Media Team says
This makes us so happy!
Azaria Kelly says
Oh my goodness, the FUDGINESS!!! You can’t even taste the black beans. The perfect, healthy, chocolatey hit I was going for. Thank you so much Chocolate Covered Katie for this incredible recipe. Highly recommend!
Heather says
I’ve been making these for a few years and my grandkids still don’t know the ingredients, they love these.
Olivia says
These brownies are to die for! I used rice bran oil in mine and it is a good neutral oil.
Laris says
By far my favourite Brownie recipe ( of regular brownie recipes too)
I can eat a pan of this for lunch and not gain weight 😅
Everyone loves it! Lol… it’s lunch for kids and me often.
Shared it and made it multiple dozens and dozens of times! Your my go to recipe Gal! Thanks Katie!
CCK Media Team says
Thank you so much for trying them!
Kirstyn says
Needed to use up some black beans, saw this was from Chocolate Covered Katie, and said “ah, that’ll be delicious”. I accidentally used double sugar (was halving the recipe but forgot to halve the sugar) and it was less healthy but still delicious as promised😊
Jaesbun says
Katie! These are so darn delicious. I was a little weirded out when they first came out, it was still jiggly pudding in the middle. But I was very patient and waited until the following day (trust the process). And you know what, the brownies set beautifully into decadent fudginess! The only difference is I used 1 scoop of chocolate protein powder instead of the oats (didn’t have any), my can of beans was about 19oz (used the whole thing), and I doubled the amount of maple syrup as directed. When they first came out, they did taste like sweet black beans but once they set the following day – the brownies tasted like pure chocolate. Highly recommend!!
Judith says
Made these for the ladies I work with and didn’t tell them there were black beans in it. They loved them! Then I told them 😁
Peggy J says
These are so delicious! We fixed them for our Girl Scout troop for a healthy snack. All the girls were making nasty faces and saying Ewwww, except for my two daughters, who like black beans. The girls would not have even known the beans were in there if no one would’ve told them, everyone enjoyed them.
Sadie says
Absolutely delicious! I had to make in a blender but they still turned out amazing. A favorite of my 16 year old son!
Nina says
Love this recipe, easy, healthy and super tasty! Made it several times already 🙂 Thank you!
Ali says
These won over the kids and my MIL that can’t stomach healthier versions of food! Quick and easy which I needed. We will definitely make again.
CP says
Fast, easy and DELICIOUS! 🙌🏻
Selma says
I made these just to see how they would come out and how they would taste. I was pleasantly surprised with the ease of making them how delicious, fudgy and chocolaty they are. It’s a definite recipe to add to my files.
Will says
A huge hit, even with the vegan-skeptics! As a novice baker, I appreciated how simple this recipe was.
I recommend baking them for the lower-end of the time instructed and leaving them in the fridge to end up with perfectly soft brownies.
tegan says
10/10. Never normally leave reviews for recipes, mostly because they never normally turn out as good as they make them out to be. This is an exception. So quick and simple to make. So delicious. You cannot go wrong. I used a crushed chocolate bar instead of chocolate chips. One bite and i was won over. Me and my housemate ate half the tin and could have finished the whole thing. Going to make a Peanut butter icing for the other half. I added a little milk (less than 20ml) to make the batter more liquid like as was looking quite thick. Even the batter i could have eaten by the spoonful. Thank you Katie, will check out your other recipes for sure.
Also i used rapadura sugar – perfect investment if you don’t use sugar much and only occasionally for small amounts like this recipe. Though im sure agave/maple syrup would work fine too!
Theresa says
These are really good! I truely didn’t know what to expect with black bean brownies. Has anyone tried applesauce or other oil substitute? I’m not the biggest coconut fan, so curious on that sub. Otherwise go ahead and give this a shot!
Autumn says
I use sunflower oil normally, I’m not a fan of the taste of coconut either. They turn out perfect every time.
Christine says
I am a HUGE sweet tooth. Like, “dinner doesn’t feel complete unless it’s followed by a dessert” type of sweet tooth. I’ve tried a few healthier dessert variations in the past and all of them have been disappointing UNTIL NOW. This recipe is FANTASTIC. I had all the ingredients and thought, why not try it? So glad I did! Just as good as regular brownies. I used rolled oats instead of quick oats as that’s what I had and they add a slightly toothsome texture that’s really satisfying. I used vegetable oil and maple syrup as the oil and sweetener of choice. I think I’d actually add a bit more oats if I made this again while keeping everything else the same for a more substantial result. Super good!! I’d highly recommend
CCK Media Team says
Thank you so much for trying them 🙂
Christina says
Thank you for the recipe! Just tried it with my daughter and she gobbled th
Izabela says
Excellent recipe for gluten free dessert options. I have baked them twice already with same results so it’s bullet proof in my case. Big hit with my family!!!
Trilleen says
Very good and very healthy! And so easy to make!
Ruth says
Would it be ok to use Lilly’s sugar free chocolate chips?
Chocolate Covered Katie says
Sure 🙂
Renee says
Tried these. Love them, taste exactly like brownies, I omitted the two tbsp of sugar and increased the honey and it was magic. I was so pleasantly surprised with these, and am going to have to make some for friends of mine.
CCK Media Team says
Thank you so much for making them 🙂
Autumn says
I love this recipe! I’m not vegan but I’ve been making these brownies on a regular basis for years. Everyone who tries them is amazed that they’re made from beans. I use oat flour to get a bit smoother texture (or I have to blend the oats longer) and use sun flour oil or olive oil instead of coconut oil because it’s what I usually have on hand. They turn out amazing every time. Great recipe, thanks so much!
Bolton says
THE BEST EVER. GIVING A COMPLETE 5 STARS
Kelli says
Love them! So tasty! My daughter makes special requests for these brownies and they are so easy to make.
Tracey says
Always amazing! I’m not sharing. 😉
Stephenie says
Could these be shipped or do they need to be refrigerated?
CCK Media Team says
We haven’t personally shipped them but we’ve heard from other readers who successfully have!
Rachel Vann-Foster says
I have been using this recipe for a few years, I LOVE them. I’ve taken them to parties where others devour them and never have a clue that they’re made from black beans. This year I’m adding them into my holiday cookie gift boxes for friends.
thad says
The brownies were delicious. We cur them up, placed them out, and waited to see what people would say. We got 100% great reviews. When they heard the ingredients, they were blown away. Most went back for more, ha! Great job!
Liz says
So yummy!
Bree says
I will never tell the secret ingredient to these!! My husband and son request these often and I can make them from memory now. I do usually make “healthy” desserts or “protien” desserts so the fact that I’ve fooled them into thinking these are regular brownies says something 😊
Audra says
I really wanted to like these. Unfortunately, they never firmed up – despite more time in the oven. I guess I’ll put them in the fridge overnight and see if that helps. Any idea where I went wrong?
Diane Laflamme-Millette says
Made these “healthy” brownies for my wellness group. Everyone was amazed that they contained black beans, thus making them a high protein snack!
Everyone asked for the recipe which I translated in French for the “Mieux-être” group.
Thank you and MERCI !!!
Danielle Bonneteau says
Ok. I have never left a review on a recipe before but…. THESE ARE MAGIC!!!! My husband and I can’t get over how untraceable the black beans are, these are delicious!!!!! They are even kid-approved!!!!
Katy says
I make these brownies often and have enjoyed them every time! Regular brownies make my stomach hurt, but these do not, so I get to enjoy them without consequence. I’ve made them in a food processor and in a blender and both work fine.
Nancy S says
Perfect chocolate brownies without a hint of black bean! I used rolled oats instead of quick. I also used honey but did not notice a honey taste. I substituted almond butter for oil. I cooked for 18 minutes at 350 degrees then cooled in fridge. Cut no differently than a moist brownie! My new brownie recipe!
Kim says
Made these today. Really can’t tell the main ingredient is black beans! I did add a bit more cocoa powder. My picky eater son said they were the best brownies ever. Until I told him…ah kids. 😄
Ula says
I made these today and I AM SHOCKED ! HOW DELICIOUS ! Taste like any other brownie <3 Thank you so much for the recipe ! I have added two big spoons of honey and 10 dates instead of agave and sweetener and I had to bake it for 35 min in 175 C but came out delicious and firm <3
Keeley Ruegsegger says
LET ME TELL YOU.. these are SO good. I never need a regular brownie again. I will say, I was skeptical. I hate black beans but I’m on a health kick and thought I would give these a try. I’m TOTALLY sold. I will be keeping black beans in stock just in case I feel like making these.
I did replace the quick oats with regular rolled oats and I don’t think it made a difference? I haven’t tried it with quick oats but these were so thick and fudgy and yummy. I also used Lily’s milk chocolate chips (no sugar added) and they tasted just like normal chips. 10/10.. will be saving this recipe!!
Kirstin says
Family of 4 – we all loved them
2 year old – “It’s so yummy”
11 year old – “I could eat the whole tray”
I only had old fashioned oats and it worked just fine. Used pure maple syrup. I don’t have Stevia so I used 2 Tbsp turbinado sugar. Blended in the food processor A LOT.
Used almost 2/3 cup semisweet Ghirardelli chips for the mix. Used Enjoy Life mini chips for the top.
Cooked for 15 minutes. Cooked for 10. Dug in!
Thanks!!!
overseas says
These were great. I need to reduce my sugar intake, so I only used 1 T sugar, and in place of 1/3 cup of honey, I used 1/2 honey and 1/2 plant based milk. I used organize cacao powder which i think helped make them so chocolately. They are delicious.
Jade says
These are awesome!!! Even my dad, who is against anything healthy, asked for a second one. I’m going to share the recipe with my friends! They are the best!!
Rachel says
Has anyone tried with regular rolled oats instead of quick oats?
Amberella says
Best brownies I’ve ever tried! I made some for a friend with Celiac and was out of quick oats. So I used Rolled gluten free oats instead. They worked perfectly! I used Lily’s chocolate chips because she can eat them so that lowered the calorie/carb count a tad lol.
My friend loves them! Incredibly moist and rich.
I wish I could post a couple pics, I actually made 2. The 1st exactly as the recipe asks, in an 8×8 pan. The (certified) gluten free I did in a tart pan so they came out like beautiful little snack brownies! Only cooked them for 13 mins.
Lindy says
These look amazing! Has anyone had any success with making these with a erythritol/monk fruit blend?
Cindy LaCour-Hughes says
These Black Bean Brownies are CRAZY GOOD! I’m a chocolate freak & was skeptical how black beans could ever taste like a normal brownie, but with this magic recipe they DO!!! I’m utterly amazed!
Ali says
The taste and flavor of these brownies were fantastic, but mine came out very flat. I live at 6,500 feet in Colorado so was wondering if that might be why. In the future, should I do anything different to make them rise more? Thanks!
Mary says
Been wanting to try Black Bean Brownies for a long time! Definitely fudgy! I put them in the oven then realized I forgot to add white sugar, so I quickly pulled it out and whisked it into the batter. They cooked for 18 minutes, I set them out to cool for like an hour then put them in the fridge. Next afternoon, I tried one, and it was pretty gooey– delicious, but I couldn’t get one piece out without it breaking– any tips? More oats? More cooking time? Thanks for the recipe!
CCK Media Team says
Hi, we would recommend trying again without ever opening the oven during baking time. You can lose so much heat that way, so it should definitely help!
Erin says
I used whole oats and they blitzed up fine in the thermomix. I doubled the recipe because I anticipated one batch wouldn’t last long.
Sandy Oliviera says
These are awesome, I want to eat it all by myself, my grandson loved them too. I can’t wait for the rest of the family to try them. I used my VitaMix and pureed them well. I couldn’t wait to try them for the pan to cool I cut them, I would wait the next time, or maybe not. I have made pinto bean cookies before I can’t wait to try the cookie dough dip.
Christine says
Great receipt. Easy ingredients that are staples in one’s pantry.
Jessica says
WHY ARE THESE SO GOOD?! We aren’t vegan and have no food allergies, so I’m not comparing these to other vegan, gluten free brownies but to real egg, flour, sugar variety. And these are freaking delicious! My kids love them every bit as much as I do, and these little detectives can’t be fooled by hidden veggies.
CCK Media Team says
Thank you for trying them!
Cassandra says
I loved these, and so did many others that I gave a piece to. Good job!
Janis Foley says
I don’t think I’ve ever been so excited to eat a brownie in my life! When I first heard about black bean brownies, I was a little skeptical, but after trying these, I’m a total believer. These brownies are the real deal – rich, dense, and fudgy, with just the right amount of sweetness.
I love that they’re made without flour or eggs, which makes them a great option for anyone with dietary restrictions. And the fact that you can use either honey or agave (or even a combination of the two) is a nice touch.
I accidentally measured out 1/4 cup honey instead of 1/3 so I added Monk fruit sweetener (which I bought and had never tried using for anything until today). That clearly didn’t detract from the deliciousness, as these brownies were still fudgy and dense. Using oats as part of the base is such a smart move – it adds some extra nutrition and texture to the brownies.
I was so impressed with these brownies that I decided to test them out on my boyfriend, and he couldn’t even tell that they were made with black beans! All I told him was that I used oats, and he was totally happy with the results. I think these brownies could easily pass for regular brownies, even among non-health-conscious eaters.
Overall, I can’t recommend these black bean brownies enough. They’re easy to make, delicious, and a great option for anyone looking to indulge in a healthier way. I can’t wait to make these again and again!
CCK Media Team says
Thank you for making them, and also for such a kind comment 🙂
Julie says
These are my very favorite brownies ever! I make these over and over (usually for other people or events but gladly so I can have at least one from the pan!) I wish I could give it 10 stars! Thank you Katie!
Angela says
Perfect! I made exactly to recipe with oil, maple syrup and sugar options with premium dark chocolate chips. I will make these repeatedly. The only problem was trying not to eat the entire batch in one sitting.
Ashleyy says
10/10.. These are soo good also I used a stevia based choc chip & make them healthier. you couldn’t even tell. my mom even loved them and said I tricked her hahaha
Yashira Colon says
I made this recipe, the only thing I did was adding chocolate chips before and after blending, it was an accident but it was good. I have to say that from now on I will be baking this. Thank you, they are amazing!
Liz says
I made these last week, using old fashioned oats because that’s all I had, they came out soooo fudgey and perfect! Even my bean hating 6 year old is obsessed with them and she knows they are made with black beans! I just made another batch tonight and can’t wait for them to cool!
Pam says
I see why you suggest blending it good.. I was ok with the crunch of the oats but hubby wasn’t. I added nuts with the choc chips then when they were done I served with a drizzle of caramel. Never did tell hubby it was made with blk beans
Sherry says
Absolutely Devine! Highly recommend
DAVID J THOMAS says
These are great, been making them for awhile for my wife that had bariatric surgery she loves them, and so do I they are great, but use a food processor for sure, honey and agave work best 17 min in our oven is key but ovens vary lilly chocolate chips if anyone needs a healthy alternative
Nora says
I made the black bean brownies.They are very good its like eating a fudge bar. Couldn’t believe that my husband enjoyed them made with black beans. He is kind of picky when it comes to baking specially when these were made without flour and eggs. I will make these more often for sure.. Thanks for a great recipe will try more of yours!!!!!!
Miranda Kitchen says
I made these. Very good. I used maple syrup and no other sugar or sweeteners. I added 1/2 cup of flour as well. They came out great.
Suzanne says
I doubled the recipe because I want to be able to eat these myself before my family take them all. That was the smart idea.
My teenager son who loves chocolate, was not sure about this brownies because he knows whatever I made was always “too healthy”. 🙂
He was really surprised how this brownie taste SO good. “Wow! He said.
So happy to find this recipe. Thank you so much!
Lesley Takhar says
Excellent recipe. Everyone loved them at home & at work. Delicious & guilt free!
Stephanie says
Can you freeze these? And if so, how best to defrost?
Madison says
I substituted olive oil for the vegetable oil and the flavor was still great. Made these at altitude (~7000 ft) with no other adjustments and they came out perfectly!
jen says
I finally had the chance to make these wonderful brownies. The only change I made was to use Oilve oil instead of coconut. Oh and I mixed semi sweet chocolate with milk chocolate chips. There was no overbearing taste from this change as some comments suggested. You can’t taste the black bean either. Thank you for this recipe. Our girls 8 and 7 who love sweets enjoyed these; eating two in one sitting. (even enjoyed the batter :).
We don’t have a good processor so we prepped with a Ninja blender. I kept blending until it looked like mousse rather than gritty batter.
Cooked in an air fryer for 18 minutes at the temp on the recipe. I lined my pan with parchment paper and greased it.
We waited for it to cool down…the cuts were clean, texture wasn’t gooey, they didn’t crumble. Would absolutely make again.
J. says
Made these last week and liked them. Made them again this week but added in mini marshmallows, shredded coconut, and sliced almonds- which elevated them to pure awesomeness!
Anita says
Was excited to make as soon as I heard of black bean brownies. Made it for my family, we had it for dessert. Super rich for sure. Good with milk or tea I guess. Thanks!
Shannon says
I just made these, and followed the recipe to a T. I used light olive oil, and I used 1/2 cup maple syrup (and no sugar/stevia); and I used 2/3 cup mini chocolate chips because that’s what I had. I baked them for 17 minutes. They are still really gooey, but the top and edges looked fully cooked, and I didn’t want to overbake them. They taste AMAZING!!!
I do not have a food processor, so I made them in my Blendtec with the Wild Side jar, and used the Batters setting. I added all the ingredients except the chocolate chips, in the order listed, used the Blendtec; then stirred the chocolate chips in by hand.
I have celiac and am so excited to have such a yummy, healthy brownie I can safely eat! Thank you!!!!
(Also, I had my 18 year old and 15 year old try them, and both liked them!)
J-10 says
They turned out well. I didn’t have a food processor, so I used my Ninja blender, and it worked fine. I used sorghum syrup instead of the other options.
SBS says
Oh my goodness! I had very high hopes for these as I made them for dinner company, and they did NOT disappoint!
Elaine Ruth Enteria says
Finally made it! It’s awesome! Decadent and moist! Definitely a winner!
Joe says
Amazing! So tasty and moist! We will make these again.
Ashleigh CM says
Holy crap these are amazing!! You would never know they are black bean based and only sweetened with honey and maple syrup. Super soft, rich and chewy. The perfect brownie. I’m so glad I doubled the recipe. My whole fam loved these brownies. Definitely will make again.
Amanda J says
No other black bean brownie compares! These are my go to, wanted to try a PB version and found other recipes but decided to stick with this recipe and swirl in a couple tbs of peanut butter on top, turned out amazing! Love this forgiving and versatile recipe!
Sienna says
These brownies were fantastic! My dad, who is the biggest brownie of all time said he preferred these over normal brownies! They are ooey gooey and oh-so decadent. I prefer using maple syrup over honey because the maple syrup really masks the black bean flavour and also quick tip, if you want a more liquidy and fluffy brownie, add one egg. It always works out better with the egg added but if you’re vegan, then no worries!
Deborah White says
Love, love, love this recipe. I prefer it to regular brownies. I cut the maple syrup to 1/4 cup and don’t add the extra sweetener called for. You don’t miss it. I use olive oil and oat flour (instead of pulverize the oats). Love them warm.
Ashley Thompson says
These have become a family FAVE, thank you!
Shauna Bourassa says
I made these primarily for my young grandson so he gets some protein less sugar. I used sugar free maple syrup and Lilys dark chocolate chips.
So good. Will double next time!
Andrea says
I’ve been waiting to make this recipe and finally made them! These are sooo delicious and would definitely maje them again. Note: I added chia seeds but found the brownie a bit grainy when chewing them so will omit the seeds the next baking session. Thanks so much for sharing this healthy brownie recipe.
CMB says
Our son brought your recipe to try at a recent family dinner and we all fell in love with these brownies. Dad, who is diabetic and has avoided sugar most of his adult life, is especially addicted to these without guilt. He is undergoing chemo treatments so doctor wants him to eat more calories and carbs, so I have modified this recipe and the doctor approved it. I traded in cacao powder and dark chocolate chips since thats what i had on hand and it keeps it a little less sweet for Dads taste )But still plenty sweet enough for the rest of our sweet tooths). I also added an extra 1/4 C of oatmeal, 3/4 C. of coconut, and 3/4 cup of pecans, all without adding any more oil and the brownies are just as gooey and moist (and taller in the pan…ummmm more!) even though i baked them for 25 minutes. It is a very forgiving and adaptable recipe! His favorite is warm brownie with chocolate ice cream on top. Totally decadent and I need to keep them in the house at all times now. Thank you for this wonderful treat!
Erika says
These are bookmarked on my phone. I also add a bit of raspberry extract to the mix to give it an extra oomph and they come out spectacularly.
Deborah says
These brownies are a winner every time, no matter where they go! I don’t know how many times I’ve had to share the recipe for people to believe me that they are truly a healthy, bean brownie. I’m becoming known for them among my friends and will be asked to bring them to our gatherings. I find that sprinkling more chips on top after they’re done baking and then spreading them out helps to lock in the moisture and adds to the decadent experience. My most recent trial was to use some salted caramel chips as part of the chips in the batter. I’ll be doing that some more! I like CCK recipes because I’m gluten and egg intolerant and her recipes are usually either made to fit or have gluten free options.
Savannah says
Yumm!! These are awesome! I would definitely recommend and will make again.
Linda J Morgan says
I just made these brownies for a vegan gluten-free friend. I accidentally left out the oil and they taste great anyway. Next time I’ll make with the oil to compare with oil-free version.
Thanks for this recipe. My friend is excited to have brownies she can eat.
Susan says
I’ve made these before and love them but now I’m gluten sensitive. Would almond flour work in place of oats?
Lindy says
I had my doubts….but these are so, SO good! I will absolutely be making these brownies again (and again, and again). I added a tablespoon of instant coffee and probably should have blended it longer but I am still thrilled with how they turned out. Thank you!! 😊
Nathalie Spanos says
Delicious
My teenagers fussy eaters devored it!
Still haven’t revealed the main ingredient😆
I followed the ingredients and recipe
I used no sugar choc chips
Just bought more beans to do it again tomorrow as quick and easy
Thank you Katie!
Alyssa says
I’ve made black bean brownies before and I wanted to find a better recipe. This recipe did not disappoint! I used oat flower that I made from normal oats (put through a processor) in place of the quick oats and only had avocado oil on hand. So I used that in place of the coconut oil. They turned out GREAT! My husband loved them too and he couldn’t even guess the secret ingredient! (; This one is going to be a staple dessert for sure! (;
MForbes says
This was my first try at black bean brownies. Since I like black beans and had all the ingredients, I figured I would give them a try. These are crazy good! Black beans are completely undected. They rival any regular brownie I ever had.
Elizabeth says
Is the amount of coconut oil measured in liquid form?
Dennis says
These were delicious! However, they didn’t rise as much as I expected. This recipe is a keeper. Thank you.
Christine says
Just made these and I cant’ stop eating them. Have made black bean brownies before using brownie mix but we are really trying to stay away from as much processed food as possible. Only change I made was using half olive oil in place of all coconut oil since my husband has high cholesterol. These are amazing and I cant wait for him to come home and try one (if there is any left). Thanks for a great recipe
Julie says
I like these!! I made some changes because of what I had on hand in my pantry. I used 9 tbsp bobs red mill 1:1 gf flour for the quick oats. I used PB for the oil, I added 2 extra tbsp cocoa powder. They turned out fudgey and delicious!! They were super super thin (didn’t rise at all) so I may try a smaller brownie pan next time around as I’d prefer they not be so crazy thin. Overall very pleased with these!! Thanks!!
Jess says
These were better than expected. However, I found them incredibly sweet. Would make again with much less honey.
Fenella says
The absolute best brownie recipe!! I added some mashed banana and flax seed 🙂
EZ says
I tried your recipe… it was very good. the15 oz of drained black beans does not come out to be 250g. More like 375. The mixture came out to be thiick.
sam says
hi sorry i’ve never left a review before. just returning to this recipe for the first time in a while but every time i’ve made these everyone has always loved them. vegans and non vegans alike. thank yoU!
Sarah Brown says
I love love love this recipe! I’ve made them multiple times and everyone in my family loves them (although I haven’t shared how they are made!). My only problem is trying to access the recipe from my iPhone or iPad. There are so many pop up ads it takes forever for the page to load then I can’t close the popup because the X isn’t visible on my screen. When I finally get to the recipe the screen jumps and I lose my place! I finally got smart and am writing the recipe on an index card and adding it to my recipe box. Thanks.
Trish says
My goodness these do taste evil, but I am so glad they are not! I am type 2 diabetic, so I substituted sugar-free syrup for the maple syrup. And to up the protein, I used Kodiak Dark Chocolate Flapjack mix instead of quick oats, peanut butter instead of oil, and topped them with a frosting made of equal parts PB2 + Syntha6 Chocolate Cake Batter protein, mixed with just enough Unsweetened Vanilla Almond Milk to get the desired consistency. They are absolute perfection. I have stopped looking for anything else to satisfy me and my family- for taste AND nutritional requirements. Thank you for the inspiration!
Gabrielle says
I googled black bean brownie recipes and these were the first to come up. Absolutely delicious! It is hard to believe they are made with beans. Even my husband who is a huge chocolate/brownie lover enjoyed them. I look forward to trying more of Katie’s recipes. I wonder if anyone has tried doubling the recipe to make a larger amount in a 9×13 pan. I would be interested to see how that worked out for a party/holiday.
Robin says
A great recipe! To reduce carbs, I’m going to sub almond flour/meal for the oatmeal. I find that almond flour keeps recipes more moist (try substituting 1/4 or so of the flour in a banana bread recipe and it will be super moist). I feel better eating these brownies and I don’t feel like I’m depriving myself of anything. Hubs really likes them, too, and he’s a purist (and he knows there’s beans in the brownies, but he still thinks they are delicious). Thanks for this recipe.
LyndzeD says
These were a very pleasant surprise. I doubled the recipe because of the size can of beans I was able to find. I used the all maple syrup option, used a bag of chips and then a partial bag of mini chips because that is what I had on hand. I baked the double batch in a 9×13 pan and had to bake it a little longer for them to set. They taste better after they have cooled. Also, because I don’t have a food processor, I used my vitamix and processed the dry ingredients separately from the wet ingredients and then stirred together. This worked very well and my batter was smooth and creamy. I think adding nuts would be really tasty as well.
These were very good and the sweetness was perfect. Thank you for a incredible recipe that I will use over and over.
Erin Brickner says
My singing group liked them but my daughter did not. I like them. I made them with leftover chocolate truffles made with coconut oil. Chocolate is the best. I forgot to eat lunch. So these were my lunch. And dinner… I still have some left. I put them in the refrigerator. They were very fudgy.
Cara Malm says
I just made these and they are pretty tasty! Mine didn’t want to set up, so I will put them in the frig overnight, like suggested.
Jodi says
Made these as 48 perfect lunchbox size mini muffins tin brownies. My 9 yr old LOVED them ❤️
Heaven says
These were easy, delicious, and more nutritious than traditional brownies. However, I am curious which brands of ingredients you used because I took it upon myself to add up the calories for every single ingredient and came up with 2403. I rounded down to 2400. I had to cut my 8 x 8 pan into 20 brownies to get them to be 120 cal each.
JACQUE says
I didn’t have any black beans so used cannellini beans instead. Everything else was the same. They were deliciously fudgy and I have eaten most of them to myself cos they are healthy right 😃😆.
Patricia Culleton-Koebel says
Absolutely delicious and bake up quickly and perfectly every time! My kids love these and sometimes take a square for breakfast. We top them with chocolate chips to make them look fancy.
Roxana says
Tried it, worked wonders! Both my kids – really picky with food – loved it, they said it’s a go. Never would have thought this is the way to make them eat beans, but hey, whatever works!
Thank you.
I share this with all my friends.
Amber says
These are great! I’ve tried other black bean brownies before and they weren’t very good. Both of my kids love these ones! Thank you.
Barb says
Delicious black bean brownie recipe!
Aaron Lee says
Thank you for the recipe! I have made these 4 times now and everyone loves them!
Double batches actually. Always taste great!
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Kathy G says
I made these and everyone that had some LOVED them, also very surprised to hear they were made with beans rather than flour ! They sure didn’t last long around here lol.
Dianne Gelzhiser says
Am allergic to wheat and eggs, and milk. These are an amazing way to get my chocolate!
Sarah says
Absolutely Loved this. Served this to non vegans with a scoop of coconut ice cream and a few gooseberries!! Thoroughly enjoyed by all!!
Victoria says
Absolutely magical!!! I substituted half of the oil with my mother-in-law’s applesauce because it was the first time making it but next time no oil will be added and I might use mashed sweet potatoes. OMG. Delicious!
Dawn Keltner says
These are amazing! I first made these YEARS ago and everyone loves them! I love that they are healthy but so delicious at the same time. Thank you for sharing!
Nate says
I love black bean brownies so I’m excited to try this recipe! Just one question. I currently don’t have quick oats but I do have rolled and steel-cut oats. Would either of those work? I try not to have too many packages of similar products when I live alone. Thanks!
CCK Media Team says
Just pulse rolled oats a few times in a food processor 🙂
Diana says
Black Bean Brownie
Delish as always. I had to use Buckwheat flour, as I could not use oats of any kind. I was out of almond flour too. But the dish turned out yummy.
Alexandra C Colacito says
Literally eating one of these brownies at this moment. It’s so good I had to immediately get on line to let you know. I substituted applesauce for oil, and it worked perfectly. Since the applesauce was a little sweet, I omitted the stevia/extra maple syrup. Also went heavy on the chocolate chips. So the sweetness was just right too. Talk about healthy – low sugar, low fat, yet super decadent. I also used dutch cocoa powder which is richer than basic Hersheys, and always makes chocolate desserts even chocolatier. You’re a genius, Ms. Katie! (PS – try sticking them in the freezer and eating them cold!)
Daniëlle says
I took some risks, because I really wanted to make these black bean brownies in a way that’s more suited to me, ingredients wise. I didn’t have agave or maple syrup (I’ve never used either), so I used coconut sugar in the same quantity minus the additional sweetener, due to using carob powder instead of cacao (because carob is naturally sweeter). Lastly, I swapped the oil for apple sauce in the same quantity. I added 3 tablespoons of water (one at a time) and the mixture was the same consistency as in the video. After all that, they are still so delicious! Great texture especially after being in the fridge for a few hours. Now I want to make the blondies too!
Wendy says
These were delicious! My non bean loving husband even likes them! Rich flavor, not too sweet, fudgy texture. I used 60% bittersweet chips, coconut oil and added walnuts. I will definitely be making these again.
I got vastly different nutritional information when I plugged the recipe into Chronometer. Just a heads up to anyone counting calories. Mine were about 280 calories for 9 servings.
Beat says
Oh. My. These have really hit the spot in a way I wasn’t expecting. I added a bit more cocoa powder and subbed the honey/maple for Stevia because it’s what I had to hand. My blender is subpar, and it didn’t matter. These taste incredible! Thank you for sharing this recipe, will be making these regularly and my kids won’t even know they’re eating healthy food, and I’ll feel like I can eat delicious sweet things on the regular as a part of my diet without breaking my diet. I cannot thank you enough.
Melissa says
Wow! These are delicious and I would never ever guess there are black beans in these brownies. My 7 year old loves them too!
Kristie says
I add nuts to to the top before baking. These are scrumptious!
Curtis says
I was super skeptical! WOW, these are yummy. 🙂
Used organic unrefined coconut sugar and Lily’s no sugar dark chocolate chip.
kelly adams says
excellent recipe! super easy, inexpensive, and delicious!
Emma says
I’m looking forward to making these but to be clear, the recipe says 1-1/2 cups of black beans but then says 250 grams after draining. 250 grams is 1 cup. Which is it?
Also, I would love to see the cholesterol count included in the nutrition information. Thanks!
Tori says
I was looking for some healthier brownies and these are so great! Thank you for the recipe. It tastes so good, I really could not tell it’s made with beans.
Diana Harrington says
Just made these, but processed most of the chocolate chips with everything, still look good, will let you know how they turn out!😵💫
April J says
Overall it was a good recipe. I made a few changes to make it a bit healthier & still wouldn’t have known it was black bean if I didn’t make it. I did peanut butter with much less oil, no sugar, chocolate flavored protein powder instead of cocoa, used dark chocolate chips & added pecans
Elizabeth says
I’ve been making this for my kids (and me) for years! So good. I think it’s better if you blend the chocolate chips in
Crystal says
Just made these..they’re cooling right now and can’t wait to try them! One note..you need to include an actual serving size for the nutritional info to be useful. You say it makes 9-12 brownies.. that’s OK for the recipe, but the nutritional info needs to be more specific.. (ie does the 115cal apply to the 9-brownie serving size, or the 12-brownie serving size..)
Jill Kordus says
These were so good!!
We are oil free so we substituted 1/4 of peanut butter instead of the oil and they were amazing. Thank you!
HaroldNuast says
Delicious!
Terri says
These really are so darn good! Don’t change a thing!
Kim says
You have some awesome recipes! Just made the black bean brownies. I made one substitution and used PB powder in place of the oil (because we are trying to to watch our cholesterol) My nutritional values with 12 servings: calories= 146, fat grams=3.5, protein grams=4, cholesterol=0, sodium grams=20, sugar grams=11.
Thanks!
Jeanne says
Can’t believe how healthy and decadent these are at the same time! For frosting, bring one cup of canned pumpkin to a simmer over medium heat. Remove from heat and add 5oz finely chopped bittersweet chocolate. Stir until chocolate is melted and combined. Allow to cool before frosting brownies.
Candi says
I was absolutely amazing. I altered it just a bit but my oh my, I have never had a Black Bean Brownie so rich in flavor with just the right sweetness and consistency. I only used 1 Cup of Black Beans, an eighth of a cup of Honey, 1/3 Cup of Rolled Oats, 1 tsp Vanilla Extract, and no chocolate chips. My neighbors can not believe they are made with Black Beans. Thank you SO much!
Abby says
Holy frijoles! As an avid baker, a chocoholic and a brownie aficionado, I’m impressed. These are delicious. I usually avoid any dessert recipes that try to be healthy/healthier because I’m usually so disappointed, but I had everything needed for the recipe on hand so I tried them. I cannot believe how rich and fudgy they are. I made your recipe as written, but used mini chocolate chips and roasted hazelnut oil (why not?). Such a great way to sneak a little extra fiber into your diet, too! Everyone loves them, and cannot believe they’re made from black beans. I will definitely be making these regularly.
Sue Brucker says
This one is a winner! Tried this for my vegan friends and it didn’t disappoint. Plus the element of black beans for a healthier option intrigued me. I followed the recipe, using 1/2 cup maple syrup for all of the sweetener, and coconut vs. vegetable oil. Minor modifications to add more health benefits: 1 tsp ground flax meal, 1/2 tsp lions mane mushroom powder, and 1/4 cup finely chopped pecans.
Note: I only baked for 18 minutes, per recipe; after cooling and then placing in fridge for 3 hours once, they were the perfect consistency, and really good!
Pam says
I have made this recipe three or four times and gotten rave reviews each time. I made one small change and sprinkled chopped pecans on the brownies before baking them. Even folks who don’t like black beans love the brownies. Thanks for sharing such a great recipe.
erhan oğuz baş says
çok güzel gözüken bir yemek tarifi. https://www.cekici.com/cekici/bakirkoy
Jeannette says
I used gluten free oatmeal, honey and the 2 tablespoons of sugar and added chopped walnuts and these were delicious! I also used parchment paper (sprayed with Pam) instead of greasing the pan .
Thank you for such a great recipe!
Savannah W says
These are delicious! I did not have any oats, so I just used flour (same amount as oats would have been) and also instead of stevia I just used the 1/2 cup of maple syrup. I ate 3 of them and my 4 year old son is on his second. Definitely making these again! Definitely not telling anyone the secret ingredient either. They will never know they are healthier. Lol
Ann says
WOW, I entered these in a contest and won judges choice, $200. The only thing I added was white chocolate flakes at serving. Thank you so much for this recipe
Angi says
The brownies turned out AMAZING! Everyone at my job loves them!
They taste like fudge!
Claries Nabuta says
These brownies are a winner!
Gabi Kim says
I put in the in the food processor for 20 seconds and next time I will blend it a little longer. But this brownie taste amazing.
MLG says
I have been making this recipe for five years now and it never ceases to amaze! I have always made it with a blender, but I blend all the dry ingredients together, then all the wet ingredients together, and combine for a final blend. It works great and the consistency is perfect.
Funky_Raspberry_Ripple says
FAN-FLIPPING-TASTIC!
I have uncontrolled diabetes & have to follow a low G.I. diet – finally, I can eat chocolate cake and not suffer for it! This is moist, chocolatey, easy to make & you would never know it was made with beans!
April Calderwood says
I’m not even a vegetarian but I love these so much! It’s so great for gluten-free!
Rose Thorne says
absolutely smashing!
made them with honey, coconut oil, and about 1/2 cup of fresh raspberries (and a small handful of white chocolate chips) and they turned out so fantastic I would never guess there were beans in it to save my life! (and I’m saying that as someone who’s HATED beans my whole life, in any other form I’ve tried them)
they were so easy and fast to prep, and my family ate them so quickly that I’m ABSOLUTELY gonna have to make another batch – which I’m not upset about in the least ☺️
I think I have a new favorite go-to for potlucks and parties, so thank you very muchly, Chocolate Covered Lady!
Alex says
I need to give these more stars,… like ALL the stars! I was skeptical. I love a healthy dessert but I also know the difference between eating something that’s healthy but doesn’t really hit the spot, vs. eating something supremely delicious that hit the spot in the moment and then leaves you feeling disgusting.
These brownies. These brownies are absolute perfection. They taste indulgent but leave you unscathed by the typical aftermath of heavy oils, sugars, and refined flours. I’m so thrilled to have stumbled upon this recipe.
As a side note: I used a blender and put them in my airfryer on the ‘bake’ setting (for the same 12 mins) and this worked perfectly.
I can’t wait to try your other delicacies!
Also I never leave reviews. 😉
Ann says
It’s great that you include nutrition info for these, but is it for 1/9 or 1/12 of the total recipe? Thanks.
(I haven’t made them yet so can’t give a rating, but I really appreciate that you give the size of the pan, that it needs to be greased, and the bean can oz.–I was going to try a different recipe but it had none of that info.)
CCK Media Team says
Hi! Nutrition facts are based on 12 🙂
Mom4125 says
Cake-like, could use a little more chocolate flavor. I may add frosting. Definitely sweet enough. Good for a black bean brownie.
da_Nood says
These are fantastic. Yes they are softer than flour ones but still firm enough to hold on to. I have told everyone about how delicious these are. The big test will come tomorrow when I give my son’s best friend one. He doesn’t eat vegetables and loves chocolate.
Lex M. says
I really had my doubts about this recipe, but I am a changed woman!
As a note, I used a Ginsu blender, regular old fashioned oats, and used honey for the sweetener as directed.
I’m not kidding when I say that one bite melted my fears away. I was very nervous to taste it, but these are absolutely perfect. So chocolaty and delicious.
Also, I used 2/3 cups of chocolate chips. The recipe is correct. Chocolate chips are NOT optional.
Yasameen Imani says
So freaking delicious! I actually swapped the maple syrup for monk fruit sweetener, and it worked great. The batter was a little thick, but it’s still bakes well.
Andraé says
Wowww! Are you kidding me with these!? As soon as I tried one I called my neighbor and told her to rush over to try one. These are unbelievable!!! Thank you so much for sharing the recipe!
Kristine says
It is amazing how tasty is this brownie. And you don’t even taste beans. Finally I can sneak beans to my children’s diet without them noticing it.
I used old fashioned oats and brownie came out a little bit too soft (I believe it should not be that soft).
Monica says
So rich and chocolatey! and ever so easy to make. I used all honey and would try 1/2 tsp of salt, rather than 1/4 tsp. One guest said they were too rich for her– that’s how chocolatey they taste. Guests had no idea they weren’t regular brownies.
Also, I didn’t have instant oatmeal, so I ground rolled oats in a food processor and it worked perfectly. Thank you so much for the fabulous recipe which I plan to make again and again.
Patricia Culleton-Koebel says
These are my daughter’s favorite brownie recipe. So fudgey and delicious, but quite nutritious too! Sometimes they end up being breakfast 😁.
April says
Hi, what if I don’t have honey or syrup? Could I use sugar instead? Maybe milk?
CCK Media Team says
Sugar should be fine. Let us know if you try it! We do not recommend milk because it is not a sweetener.
Rachel banks says
Used protien powder instead of oats added extra cocoa powder and almond extract as well came out delicious! Great recipe
Karen says
Katie, your recipe is my favorite go-to brownie recipe for years. Thank you for your good work!
Nancy says
Thank you for this amazing Black Bean Brownies recipe! I used Bob’s Red Mill gluten free quick cooking rolled oats, sea salt, blue agave nectar, sugar, canola oil, and 2/3 cup of dark chocolate chunks. I greased a disposable foil pan with butter. Refrigerated it.
It’s so easy to make, very chocolatey and absolutely SCRUMPTIOUS!! Kids, adults, those with and those without gluten intolerance loved them!
Aaron Peacock says
What are macros/calories for this recipe
Mercedes Brietzke says
Hi Katie! I love all of your recipes. This one is especially good. But you never let me down. My one question is according to your nutrition facts you say that it’s just over 100 calories per brownie (and 3 weight watchers points), but the recipe says it makes 9 to 12 brownies. Which is one would be accurate for the nutritional information you provided?
Mercedes Brietzke says
Anyone tried these with chick peas instead?
Mary says
These sound so yummy, I am wondering what I can sub for the oil?
Cat says
These brownies have been my favorite go to when I have a craving for chocolate. I make them all the time. They are so easy and a no brainer to make. I let them cool cut them and wrap them individually. I freeze them and have them for a snack.
Julie Beard says
I just made these for the first time. Wow, they are better than some of the best unhealthy brownies I have eaten. I made them in my Vitamix, but it was difficult to get the batter out easily, but it did blend it very smooth. Next time, I will try my food processor. I also used EVOO instead of vegetable oil and next time will add some nuts. It’s so hard to believe these are healthy. Try them, you will be hooked!
Joseph Gregory says
Okay, Ill admit I do tend to be very skeptical about “healthy baking” recipes, and was especially skeptical when trying this recipe.
Fortunately, I was proven wrong!
Now, is this the most moist, fudgy, decadent, knock your socks off brownie that you’ve ever had?
No. But it certainly hits the spot! It is really nice and is surprisingly fudgy and sweet! I would definitely recommend giving this recipe a go if youre looking for a healthier spin on a brownie recipe. They make for a really fun and nice snack.
Leanne says
Excellent! Made first time and shared with 5 people who had no idea they weren’t full badness real brownies. Hubby wants them in the fridge alllll the time. (we’re both diabetic) I’ve also since made variations with shredded coconut, pecans, peanut butter swirl. I’ve used sugar free pancake syrup, honey and agave. All are good. Love love love this recipe!
Paula says
I am absolutely blown away by these! They might just dethrone regular brownies on my dessert roster. You really can’t taste the beans, just pure, decadent bliss. I’ll be making these very often!
Catherine says
Ohhhh wow! These are amazing. We used gluten free rolled oats didn’t have vanilla on hand, and did the option for extra maple syrup. Everything else was the same. We also put the mix into these cute fall shape silicon mats and they were sooo great!!! I put them in for 18minutes and let them sit for 10 and they firm up very well. I think I could have let them sit a bit longer…. but chocolate time. Haha gonna make these again and again and again, for sure!!! Thanks!
Katie says
I’ve made these twice and wow, the second time I nailed them. They are so delicious! The first time I didn’t bake them long enough. This time I kept them in for the full 18 mins and they were awesome. Next time I might even do 19 mins. Do not taste healthy at all! Definitely cured my chocolate craving.
Jess says
This is my go to brownie recipe but this time I didn’t have any chocolate chips on hand. I increased cocoa powder to 3 tbsp and added a couple spoons of peanut butter. Still completely awesome!
Johanna says
SO delish! I def added too many choc chips (hard to believe that’s actually possible) which wasn’t necessary. I might try making them with oat flour next time so maybe they’d be more smooth (. Again, not necessary. These are great and my teens LOVE them!
Janet Hindman says
Did Dr oz yum
Bonnie says
These were delicious and easy to make. I added extra chips and nuts on the top. So good. Will definitely be making these again.
Melody Goli says
These brownies are addictive! I have a major sweet tooth. I love having something chocolate with my coffee. When I have these I don’t have a hard time going off other sweets.
Erica says
My sister just made these over the weekend & they are as good as any “regular” fudgy brownies. They are fudgy, though, not cakey. When I make them, I might try putting peanut butter chips on the top, rather than more chocolate chips.
Crystal says
I just made these and they are fantastic. I wasn’t looking for a vegan recipe but this was thr first that appeared.
I didn’t have any oil so I added the apple sauce I had (substituted 1:1), which happened to be raspberry apple sauce. It turned out perfect with a hint of raspberry flavor. I wish the texture was not as grainy but I guess that’s the beans. But I definitely will be making these again!
Holly L Uecker-Herman says
SOOO good and fudgy too. I can’t post a photo because I wasn’t quick enough and they are gone!!
Arina says
These Black Bean Brownies are delicious!
Anne Ellingson says
THE best brownies ever. I use peanut butter instead of coconut oil and the flavor is so very good. Highly recommend this lovely recipe. My co-workers have asked me to make these many times.
Melody Sieglitz says
LET ME SAY OMG!! Katie YOUVE DONE IT AGAIN!! THESE ARE THE VERY VERY BEST EVEN SHARED WITH NEIGHBORS ONE IS VEGAN ONE IS NOT NEITHER COULD TELL THE SECRET INGREDIENT !! I did however have to use my Vitamix as I didn’t like the bits from the black beans and oats ( I used Gluten free oats )worked great so I ground them up even more in the Vitamix it made mixture super creamy I also instead of the oil and added applesauce! These turned out FABUOUS!!!! I forgot to turn on the timer so I had to guess the baking time but they were perfect! I was a bit worried they wouldn’t rise but to my amazement the did but just a little and just enough Picture to follow I also made your sweet potato frosting with the vegan chocolate chips I love making this I use the food processor for this one the hot sweet potato melts the choc chips make for a delish creamy frosting!! Thanks, Katie for Making this so wonderful! can’t wait to double or even triple this brownie recipe for Christmas this was a trial run and a complete success!!
Eileen Briggs Pastorious says
Katie,
I’ve been following you for years! I became a Vegan/plant based after a second breast cancer diagnosis. I just found out wheat, corn, and rice cause inflammation in my body, so this recipe is a relief! I’ve been going through all your flourless recipes and found this one! De-Lish! Thank you for all you do!
Kristina Fudge says
Amazing!!! So fudgey! So chocolately! I can’t wait to fool my family and friends!
Cathy says
Fudge and fantastic…. Used a vita mix blender which worked but hard to get out of the bottom of it. I will still make it again as a gluten-free friend went nuts over it!
Laura Spencer says
I got the recipe here but I don’t see nutritional information. Could you send or post the numbers please?
CCK Media Team says
Full nutrition facts are linked under the ingredients in the recipe box 🙂
Chelsea says
My only regret is not tripling the recipe. Will 1000% make again
Shannon says
I made it in a nutribullet blender and it turned out delicious. I also used the 1/3 cup maple syrup recommendation and omitted the chocolate chips. Without the chocolate chips, it still tasted amazing. MY friends and I have been craving them again all week. I will be trying it again with a little bit of chocolate chips.
Catherine Gallagher says
I have brought these to many get-togethers and everyone is always complimentary. This last party I cut into 1″ cubes for a pot luck and since I went on the heavy side with the chocolate chips they were rich little wonderful nuggets. I also used oil on the pan then “dusted” with cocoa.
Such a wonderful dessert that everyone – including my vegan friends – can enjoy!
mary says
excellent recipe. i replaced the oil by apple sauce and added walnuts.
CC says
Wow, these Black Bean Brownies were absolutely amazing! I love how you’ve turned a healthy ingredient into something that still delivers that rich, fudgy, and decadent chocolate flavor. I can’t believe they’re made with black beans! I’ve tried other bean-based brownies before, but they never tasted as good as regular brownies.
Greer Allan says
These are so delicious
Andrea S. says
I’ve been using this recipe for months now and it is truly a ‘never fail’ recipe! They come out great every time. Differences I’ve tired:
-I’ve doubled the regular recipe
-I’ve switched the chocolate chips to vegan chocolate chips in order to make the whole thing vegan.
– I’ve added a date or 2 for sweetness
– most recently I tried subbing the black beans for white cannelini beans, omitted the cocoa powder (but doubled the vanilla), and used white chocolate chips instead of regular. They came out to be the best “White bean blondies”.
This recipe is a great foundation for however creative you wanna get. But the original recipe is still tried and true as well. Amazing!
Jillene says
I made em once, now going for a second time adding some pecans. I use keto maple syrup and NOW stevia with chocolate flavoring for the sweeteners.
Great recipe!
Would it be ok to add an egg or two??
Sue B says
This is my second time to make. My eggless friends love them! It’s fun to surprise them with black beans as being the main ingredient .