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!)
These are delicious!! And you can not tell they are black bean. I used olive oil because that is what I normally use. And per the suggestion, I increased the maple syrup instead of sugar. Followed the recipe closely. I think the food processor is key here also. They are so good I have shared the recipe with my family and will be making these on repeat!
The best brownies I ever had!
If you want to make ahead, how would you store them?
Rave!
I used gf quick oats, added an extra tbsp of cocoa and topped it with seasalt and I’m
Pretty sure I ate 1/4 of them right out of the pan. Yum! Will be making often
Made these for a friend and he loved them and wants more
These were fabulous when I made them just to add to my healthy dessert list. Recently my vegetarian daughter had a baby and ended up dangerously anemic which is preventing her from producing milk and forcing her to get transfusions. Because cocoa has iron but also blocks absorption, I decided to make a few alterations. I added a teaspoon of camu camu powder (completely disappeared from a flavor perspective) for vitamin C, which promotes absorption of non-heme iron. I made a fresh raspberry sauce for the top for more vitamin C. And she loves them, and I feel good about helping her get better.
perfect!
Made these tonught. Replaced chocolate drops with more cocoa and trooper with pecans. Amazing, thanks!
Looking forward to these healthy recipes
Hi Katie, I’m looking forward to trying these delicious brownies. However I just wanted to point out that 2 tbs does not equal 10g.
1 tbs weighs 15g so two will be 30g
You may want to change your recipe
Hi Lou, you are thinking of liquid measurements :). Two tablespoons of cocoa powder weighs 10g.
My picky toddlers love this and didn’t realize it contained beans. Truly is a great little sweet treat that packs in more protein into their diet.