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!)
I have had my carotid artery stented and will have my heart surgery in 2 weeks — Dr has told me to eat healthier so I am looking at your recipes and ty for food I can eat and enjoy
I made these, and the family enjoyed them! Instead of maple syrup, I used the cane syrup from Loachapoka, AL. It turned out great!
Didnt have baking powder but still worked! My beans were too dry (boiled them myself) but soft so added extra liquid, cocoa, and some melted butter. Came out great— rich and chocolaty!!! My faith has been restored in bean brownies after making some bad ones in the 2010s.
Oh wow. These are the best brownies I think I’ve ever had. You’d never guess there were black beans in them. Now to stop at one piece
I feel like a lot of the chocolate flavor comes from the chocolate chips so those are definitely a must. The texture of these brownies turned out so much better than I thought they would. I used honey and couldn’t really taste the difference between this and normal brownies.
The black bean brownies were fantastic! It really needed NO ICING with those little miniature chocolate chips on top~! I don’t have a food processor anymore… so I used a heavy duty pastry blender to mash the beans! It worked great! The texture (as you said) was just right! The flavor (to me) was much better using all maple syrup ~ and there no negative comments from anyone who ‘shared’ this delicious HEALTHY brownie with me! Thanks so much for this new “Keepsake” recipe, Katie!
Absolutely wonderful!
Everyone loves them!
Health benefits factor in to!
These are soooo good. I really cannot be without some always in the fridge. The challenge is to stop myself from eating them constantly. I use Enjoy life semi- sweet vegan chocolate chips, and plenty of them! Thanks so much for this wonderful recipe.
These came out sooooo good! Very impressed. Doesn’t taste like anything other than chocolatey fudgy brownies. I gave one to my very picky wife, and she loved them. I’m almost afraid to tell her the secret ingredient! I think I used too large of a pan because mine came out pretty thin, but perfect taste and consistency after 15 minutes in the oven. Will definitely make these again!
I was surprised how great these turned out! I will be making them again!