Black Bean Brownies – the ultra fudgy and decadent chocolate treat.
Edit: Thank you to everyone who has been asking…
After more than a year in the works, my NEW cookbook is finally available!
Based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points.
Above – Watch how to make black bean brownies.
I know what you’re thinking.
“Why would I want to eat a healthy brownie when I could be eating a deep, dark, rich, fudgy, and chocolatey brownie instead?”
But what if the deep, dark, rich, chocolate brownie is the healthy brownie?
No, not in a dream world. These black bean brownies are healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three different groups of people used to “normal” desserts.
For the ultimate test, my roommate brought two pans of the vegan black bean brownies into work and set them down on the table without revealing the secret or saying they were healthy.
She came home with no brownies left… but with five requests for the healthy black bean brownie recipe!
You May Also Like: Vegan Chocolate Chip Cookies
Easy Black Bean Brownies
I know some of you have been disappointed by mediocre bean-based brownies you’ve tried in the past, which is why it’s taken me so long to come up with my own recipe:
I’ve tried some awful black bean brownie recipes in the past, too.
For example?
Don’t think you’ll get brownies by adding cocoa powder to my Chickpea Cookie Dough Dip and baking it.
Trust me. You’ll get cardboard.
I wanted a recipe that would not let people down; a recipe that could stand up to a regular sugar-and-flour brownie in a competition.
And these really do!
Also, huge thanks to everyone who’s been sharing these on Instagram!
If you try the brownies, be sure to rate the recipe here, or tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!
Black Bean Brownies
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp salt
- 1/3 cup pure maple syrup, honey, or agave (75g)
- pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
- optional: more chips, for presentation
Instructions
- Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!View Black Bean Brownies Nutrition Facts
Video
Notes
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(No crazy ingredients!)
I 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! 🙂
Can’t wait to try these! I never tried a black bean brownie because it just never seemed appealing but these look really good!
Top with a dollop of cool whip. Yummy.p
OMG! I must try these!
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!!!
I haven’t tried them yet but you may have convinced me with your confidence in these!
Make these often! I add walnuts. Prefer to warm them up a bit in the microwave! Yum!
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!
you should try the blondies…with garbanzo beans!
Does anyone have the recipe for blondes with garbanzo beans
https://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
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.
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.
I’m a little confused about the points. It says a brownie is three points, but the recipe says makes 9 to 12 brownies.
this was my question too!
3 points per brownie serving
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.
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
Is the nutrition for 9 or 12 brownies?
OoO I know this answer because I calculated them too. Its 12.
I guess it would depend on what your definition is of a ‘real brownie’; to me, THESE are real.
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. 🙂
Absolutely agree!
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.
….and a serving of good protein to boot!!
Honey IS sugar.
Ha, ha, Tim and John, are you related?
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.
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.🌸
I haven’t made these yet but curious to know roughly what the added sugar content is per brownie.
These are so yummy! Does anyone know how many calories per serving? Will definitely be making again!
Hi! Nutrition facts are linked under the recipe/instructions in the post 🙂
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.
Hi!
The brownies are delicious!
Do you happen to have a weight in grams for each serving?
ditto this question. do you have a gram measurement for the nutrition info?
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.
Based on the way I made them, it’s 148 per 1/12.
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!
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
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!)
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!
Alright! I think that’s the kick I need!
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!
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
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)
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.
Thanks. I’ll definitely just wait until I can get a larger one then.
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 =)
Is a food processor completely necessary? I don’t have one. And I don’t have the funds for one. Thanks!
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.
I just made these and they turned out much too dry, will have to use less oats next time!! Still taste alright.
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!
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. . .
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!
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!
I calculated it myself, and its 12
12 smart points for 1 brownie ??? Is that correct ? Not worth the points in my opinion.
12 brownies, not 12 points.
SIGH. I really need to get a food processor. 🙁
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!
Thanks so much for this! It worked perfectly! :)))
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!
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.
Sorry, forgot to say that Alloyjane’s tip to blend separately then combine worked amazingly in my small blender.
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.
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! 🙂
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!
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 🙂
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!
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.
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!!
These are super delicious, Katie! This recipe has become a go-to favorite for my vegan family. Thank you!