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
Currently Trending Posts:
(15 Different Flavors)
Lentil Soup – Reader Favorite Recipe
More Healthy Brownie Recipes
(No crazy ingredients!)
Joanne says
Thank you Katie, these are amazing.
You have to try this twist.
Use virgin coconut oil, so you have the coconut flavor, no sweetener just a little extra maple syrup like you said.
Toast some desicated coconut in a dry frying pan, add as much as you like to the brownie mix, keeping some aside for rolling.
Cover brownie mix and chill in fridge to harden.
Using a 1 teaspoon measuring spoon, take spoonfuls of brownie mix, roll into balls and toss into toasted coconut.
Place, in single layer on a tray and freeze for an hour or two. Once frozen, place balls into bag or container and store in freezer.
Pop one in your mouth and let it melt.
OMG Katie, I love this recipe cooked as a brownie or raw as a protein ball, can’t wait to try your other recipes.
Debby Knotts says
I just tried my slightly modified version of your recipe. My changes were using regular oats, 3T. Cocoa powder, 1t. Baking powder and substituted oily unsweetened organic peanut butter for the oil increasing the measurement to 1/2 c. No stevia, but as you suggested 1/2 c. maple syrup. My chocolate chips were sweetened with coconut sugar. Oh my goodness what yummy beautifully textured brownies. Thank you for providing your recipe!
Debby Knotts says
I just tried my slightly modified version of your recipe. My changes were using regular oats, 3T. Cocoa powder, 1t. Baking powder and substituted oily unsweetened organic peanut butter for the oil increasing the measurement to 1/2 c. No stevia, but as you suggested 1/2 c. maple syrup. My chocolate chips were sweetened with coconut sugar. Oh my goodness what yummy beautifully textured brownies. Thank you for providing your recipe!
Setu U says
Great recipe!!! I made a triple batch. It’s not super sweet but very chocolately (yum). I loved it. For the oil, I used a mix of peanut butter, coconut oil and regular oil. I think any of those options would be fine.
Nikolai A-H says
Very tasty but too salty. Recipe doesn’t state if salted or unsalted beans should be used so I’ll be trying unsalted next time and if it’s still too salty I’ll cut out the salt.
Also may try adding peanut butter as mentioned in another one of the comments, that sounds really good.
Olivia says
Soooo good!! I loved how short the baking time is on these as well. Instead of the stevia, I added some salted caramel protein powder 👏 these don’t taste like a healthy dessert, theyre just perfect for that sweet craving!
Betty Wood says
I made The Black Bean Brownies yesterday, following directions and put them in the fridge over night. I did use sugar free chocolate chips aand 2 tablespoons of Swerve granulated sugar. So fudgy and delicious and who would ever guess black beans! Love them and maple syrup was a tasty choice for us.
Barb says
I have had other black bean brownie recipes but not with out using sugar. I was very pleasantly surprised that it was pretty good. I will definitely make them again.