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Black Bean Brownies – No Flour Required!

Black Bean Brownies – the ultra fudgy and decadent chocolate treat.

The famous chocolate fudge black bean brownies recipe from @choccoveredkt... (500k + repins)

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

Black Bean Brownie Recipe
Black Bean Brownies

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!

The Best Black Bean Brownies Recipe From Scratch

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!

Pin it now to save for laterPin Recipe

Black Bean Brownies

These super healthy black bean brownies are the ultra fudgy and decadent chocolate treat.
4.93/5 (1,608)
Total Time 15 minutes
Yield 9 – 12 brownies


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  • 2 tbsp cocoa powder (10g)
  • 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup, 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


  • 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


Also be sure to try this easy Vegan Chocolate Mug Cake.

Have you made this recipe?

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Published on September 6, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Leave a comment or reviewLeave a rating
  1. 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

  2. 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:)

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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

  8. 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!

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