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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) https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

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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.

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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 brownies

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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

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!

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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 (1,527)
Total Time 15 minutes
Yield 9 - 12 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 (115-140g) (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 8x8 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

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More About The Cookbook

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(No crazy ingredients!)

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About Chocolate Covered Katie

4.93/5 (1,527)

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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!

Learn more about Katie

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3362 Comments

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  1. 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!!!

  2. 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!

  3. 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!

  4. 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!

    • 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

  5. 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)

        • 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.

    • 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!

  6. 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!

    • 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!

      • 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.

      • 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!

  7. 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 🙂

  8. 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.

    • Erin says

      These are super delicious, Katie! This recipe has become a go-to favorite for my vegan family. Thank you!

      5/5

      5/5

  9. 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!

  10. 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 😀

      • 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

        5/5

        5/5

          • 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.

  11. 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?

      • 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…?

    • 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!

    • 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!

  12. 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.

  13. 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! 🙂

  14. 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.

  15. 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!

  16. 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! 🙂

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