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!)
Very tasty and unique flavor! Are they supposed to rise at all? Mine did not. Just wondering because I want try it as a cupcake and a bit of rise would be nice. Was also thinking about folding in a little whipped egg whites to lighten it up… would that work??
Turned out so delicious even with my modifications.
Used date syrup (didnt have maple on hand) which gave it an more molasses taste.
Used a hand blender because thats all I had to work with.
Used Northern White Beans instead of black beans (once again all I had).
The only thing was they definitely should have baked longer than 18 minutes. But if youre like me and like more batter texture than you’ll be fine. 🙂
Not bad at all, in fact, delicious, I only had regular cooked oatmeal, used same amt as recipe called for, but added more liquid- 1/3 cup of coffee, in processor, used olive oil
Pretty good for being a healthy, vegan friendly choice, I’m experimenting with some coworker/neighbor adaptive recipes, the only thing is if you use coconut oil it does come out very, very coconut tasting, I’ll probably try avocado oil next time as I’m not a fan of vegetable oil.
Never tried
I have now made these brownies twice and they are delightful. Then I remember they are filled with fiber and protein, and I have another 😀 I also sub the oil for banana (1:1) — gives a hint of Entenmann’s banana chocolate crunch. Thanks for the recipe!
Delicious! I used Bob’s Red Mill Old Fashioned oats and a blender. I did blend the oats first to get them into a fine powder which made the rest easy to come together. Such a great recipe and easy to do! Thanks for putting it together! I also have swirled in some peanut butter and that too is so so good. gawd 🙂
I made these with orange juice instead of maple syrup, absolutely delicious..
Great recipe, thanks Katie!
I’ve made these twice now and added finely chopped walnuts the second time. I don’t have a food processor so I blend half of the beans in my mini chopper with half the oil (I used mild taste olive oil), repeat with the rest of the beans and oil then blend the oats and cocoa powder in the same chopper then mix everything in a bowl. The texture might not be as smooth as a big processor but the end result is still tasty. I want to try the Blondies next. Thanks to several people for suggesting them!
Tried to make these, didn’t have a food processor and my blender overheated and stopped working partway through, so I didn’t get a smooth texture but rolled with it anyway. They are still tasty, but taste more like an energy bar than a brownie now. I used 1/2 cup of honey and a choppsed dark chocolate bar which ended up making them a bit too sweet for my taste. Will probably try these again when I have a food processor and reduce the sugar.
Ok Katie. There is a problem! These brownies are definitely dangerous. They are so delicious, I could eat the entire pan at one sitting. I used Enjoy Life chocolate chips and cacao instead of cocoa and WOW! I only have 1 left and I’m debating whether I dare make more. Thanks for an incredible recipe.
I added one egg and a half a cup of chopped walnuts. They were perfect, moist, chocolatey and held together well. Not a hint that they were made with black beans. Easy to make.
I got a case of canned black beans from Costco and didnt know what to do with so many of them. I didn’t have high expectations for these brownies but they were GREAT. I followed the recipe, used 1/3 cup maple, a sprinkle of monkfruit and used coconut oil. Delicious. Definitely keeping this recipe and making it again! Thank you!