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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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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!!!