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!)
10/10 would make again. My family has no idea. They’re not as sweet as a mix would be but they also don’t make you feel like crap. I didn’t tell my hubs, he had no idea. Thank you!!!!
I refuse to make normal brownies ever again after making this. It is that good. I just used honey and sugar as I have it available. They came out a bit softer but so freaking delicious. I made 6 pieces and 1 of them was plenty to leave me satisfied.
Super delicious! I made these with my niece who “doesn’t like beans” and she LOVED them! There is a lot of sugar in the recipe, so I’m wondering if next time I can use coconut sugar or something else to make them healthier. Maybe banana?
Does this freeze well?
My two boys (6&10) LOVE these brownies and love that it’s easy enough they can make it themselves. I love that this has tons of fiber to balance the sugar, and the fudgy texture is divine. Best of all, these satisfy better than regular brownies so they are naturally self-limiting. A great way to treat yourself!
These were delicious! I used gluten free oats to make these gluten free. I had GF old fashioned rolled oats (not quick oats) so I added them to my food processor first and prosessed them on high for 3 seconds.
It would be helpful if the author could clarify the weights of the different options for each ingredient included. For example, the maple syrup also gives honey and agave as options but only one weight. To be safe I weighed 1/3 cup of maple syrup and it weighed 113g.
1/4 cup of canola oil weighed 50g
2/3 cup of semi sweet chocolate chips weighed 115g
I processed everything except the baking powder and chocolate chips for 4 min in my food processor on medium high – high. It was still grainy looking but no big lumps.
Added the baking powder and processed for 30 sec on medium speed.
Added the chocolate chips and processed on low speed until they were mixed in.
I lined an 8 x 8 pan with foil and sprayed with cooking spray and spread the batter in the pan evenly. Sprinkled the top with more chocolate chips.
When it was done cooking, I used the back of a spoon to smooth out the melted chocolate chips.
In my opinion these taste even better the day after they’re cooked.
A few people mentioned these were too sweet. You could use dark chocolate chips instead of semi sweet to cut back the sugar.
I just made these – AMAZING thank you for sharing. I don’t suppose you have and crunchy cookie (in English biscuit) recipes that are gluten free, high protein and sugar free??