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Black Bean Brownies – No Flour Required!

Black Bean Brownies – the ultra fudgy and decadent chocolate treat.

The famous chocolate fudge black bean brownies recipe from @choccoveredkt... (500k + repins) https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

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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.

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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

black bean brownies

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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!

The Best Black Bean Brownies Recipe

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!

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Pin it now to save for laterPin Recipe

Black Bean Brownies

These super healthy black bean brownies are the ultra fudgy and decadent chocolate treat.
4.93/5 (1,481)
Total Time 15 minutes
Yield 9 - 12 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 (115-140g) (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 8x8 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

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More About The Cookbook

More Healthy Brownie Recipes:

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(No crazy ingredients!)

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About Chocolate Covered Katie

4.93/5 (1,481)

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Published on September 6, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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3277 Comments

Leave a comment or reviewLeave a rating
  1. Nina says

    So much better than the boxed. I like that I can eat more than 1 (or even 2 or 3) and not feel guilty for eating junk.

    5/5

    5/5

  2. Kate says

    Thanks for the recipe, Katie! I love it! I followed this recipe with just a few adjustments & they turned out great.
    1) I blended the oats in my food processor first before adding any other ingredients.
    2) I used raw, local honey but didn’t have quite enough to fill 1/2 cup completely & some of it was stuck in the measuring cup so it probably ended up being closer to 1/3 cup.
    3) I did not add any extra honey or sugar as the recipe calls for. It doesn’t need it.
    4) I usually use coconut oil but didn’t have enough so I used EVEO. I’ll use CO next time.
    5) I blended everything really well in my food processor. This is a really important step.
    6) I baked for 40 minutes at 350 F. After 15 minutes they were just too gooey. They’re still a little fudgy but have more of a cake-like consistency which I prefer.
    6) MOST IMPORTANTLY: I accidentally poured the batter into my greased pan before adding the chocolate chips so when I did add 1/2 cup they just sat on the top. I’m happy this happened because I feel like this recipe is way too sweet & I even have a major sweet tooth. Since my chips weren’t baked into the brownie I was able to scrape most of them off. The brownie by itself without the chips was perfectly tasty. The next time I make this I’m not going to add any chocolate chips to the batter at all. If I feel like it needs to be more sweet then I’ll just toss some on top & pop it in the microwave. Or I could melt some chips (maybe even with peanut butter) & spread a thin layer on the top like frosting.

    Caveat: The only difference I see between my brownies & what Katie has pictured is that hers appear to be taller/thicker than mine. Mine are relatively thin, measuring only 1.5 mm high. I don’t know if that’s because I didn’t have the chips incorporated into my batter or if the baking time affected it or if it didn’t rise enough or what. It’s not a big deal to me. I still have 9 big brownies that are delicious, so no complaints here!

    5/5

    5/5

  3. Melissa says

    I had to write a review. I stumbled upon your website and saw the recipe. Didn’t tell my family these were made of black beans. I CANNOT believe how good these were. I was truly skeptical, but you really cannot tell that these aren’t regular flour and egg brownies. Incredible! My daughter, who would never have tried these had I told her beforehand that they had black beans, just asked if she could take them out of the fridge and have more. Truly awesome. Thanks so much for the recipe!!

    5/5

    5/5

  4. Madison says

    Katie, you are so amazing and such an inspiration! I LOVE these brownies. I’ve made them over 5 times and every single time people rave over how delicious they are, and they’re always shocked that they’re made with black beans! Granted, I do add some additional chocolate chips 🙂 but who doesn’t love extra chocolate?

    I’m so excited to try your coconut crack bars and your chocolate chip blueberry bars….those are being made for my healthy Christmas exchange in December. Anyway, thanks so much for creating such delicious, healthy recipes!

    -Madi

    5/5

    5/5

  5. Hannah says

    I made these today and subbed pb&co dark chocolate dreams peanut butter for all of the oil, and 2 scoops Barleans chocolate silk greens instead of the stevia or extra maple syrup! Oh my goodness I think I died and went to heaven! Definitely works by subbing nut butters for oil 🙂 soooo good

    5/5

    5/5

  6. Bailey says

    I am a very healthy eater.. So I’ve gotten pretty used to desserts that aren’t super sweet. I thought that these were really good. But I tried to fool my dad and brother into thinking these were not healthy-ish. Didn’t work, not for a second. My dad said that the chocolate was to dark and they weren’t sweet enough. My brother just said “they’re not good.” I used 80% cacao chocolate chips so that could possibly be the reasoning for them disliking it. If you are trying to fool a non healthy eater, use milk chocolate and I’d say use 3/4-1 cup agave (or just whatever sweetener you use). I also did some math about the nutritional information, and these are not like.. Super low cal or something. They’re is approximately 330 calories in 1 brownie ( a ninth of the whole batch). THATS A LOT OF CALORIES, like more than a normal brownie. So yeah the ingredients are healthier, but they are not “lighter” per say.

    4/5

    4/5

  7. Bethany Jett says

    Fooled my kids – they gobbled them up. I found that after one brownie, I was surprisingly satisfied. Normally any kind of yummy dessert leaves me wanting more, but this was just perfect. A couple of the adults (and myself included) felt the beans gave a richness that was similar in taste to coffee. SO good.

    When the brownies were fresh from the oven, I sprinkled another handful of chocolate chips on top. When they were slightly melted, I took a knife and spread the chocolate over the top. Then I made a homemade whipped cream and served it next to the brownie. Scrumptious. 5 stars. I still have ingredients so I’m whipping up a new batch.

    5/5

    5/5

  8. Delia says

    I finally took the plunge and made these bad boys after months of thinking about it. They are delicious. The texture was fudgey (without falling apart) and the flavour is great. I agree the chocolate chips are not optional and provide that extra chocolate kick. Black bean undetectable. I think coconut oil adds a nice touch to it.

    I might add that I eat all food indiscriminately – from devilish filth to the cleanest of clean – I just like food that tastes good. And this tastes good, doesn’t taste like diet food in the slightest.
    Thanks for working on and sharing this recipe!

    5/5

    5/5

  9. Carl says

    I am a complete baking novice. These are my first ever brownies of any kind to prepare. The recipe yields incredibly rich brownies.

    5/5

    5/5

  10. Jenelle Fontenot says

    Recipe is delicious, but let’s not fool ourselves. Sugar is sugar, and between the maple syrup and all those chocolate chips, we aren’t exactly eating “healthy” by having these. If you have 2 or 3 (and who can just have one?!?!) you are definitely going above the recommended daily amount of sugar to have in a day.

    4/5

    4/5

  11. Zainab Wajih says

    Ok!…so i never usually comment on recipes but this one just blew me away! I have made them twice already and just about to make them for the third time! Usually desserts spike ur sugar and make u crave more stuff in a while but not these! full of fiber, protein and nutrition!…I do not like anything else chocolate now!…absolutely guilt free..absolutely gorgeos! Much love from the biggest fan of this recipe xoxo

    5/5

    5/5

  12. Lara Maier says

    WHAT!? THEY TASTE AND EVEN LOOK EXACTLY (!!!!) LIKE NORMAL BROWNIES!
    I CANT BELIEVE WHAT MY TASTE BUDS ARE TELLING ME ! THEY ARE SO MOIST ! I owe you forever Katie, thanks so much xxo

    5/5

    5/5

  13. Adriana says

    WOW! I have just discovered your blog, and I’m glad I did. These brownies are out of this world. My boyfriend, who hates chocolate typically, LOVED these. I am super impressed, these are a real winner! Thank you! 😀

    5/5

    5/5

  14. Ali says

    I just made these, and they are one of my favourite brownie recipes so far— “normal” brownie recipes included! The only substitution I made was that I used rolled oats instead of instant oats and I added a handful of walnuts. They had the perfect sweetness, consistency and flavour. And, boy, are they filling! I think next time I will omit the walnuts (they get in the way of the fudginess) and I will replace half the chocolate chips with Stevia-sweetened chocolate chips. This was a very impressive recipe. It is for sure a keeper!

    5/5

    5/5

  15. Heather Smith says

    HI Katie, I made your brownies for an office party last year and they were a hit! No one ever knew that they were black beans. This year I have met a wonderful family and their son has severe allergies to dairy, wheat, nuts..It is so bad that they make frequent trips to the ER for this little guy. However, it is crushing to see the disappointment in his face when he can not have sweet treats that other kids can. So I am on a mission to find a great recipe for him. In your comments you say to not omit the chocolate chips…do you think the vegan chips would work?

    5/5

    5/5

  16. Cynthia M. says

    I made these for a party and they were very good. I did make some changes to make them sugar free. I used 1/2 c applesauce and I think 1/3 cup Swerve brand stevia blend as apple sauce is not as sweet as maple syrup. I also reduced the oil to 2 tbsp just because I was concerned about too much liquid. After I was finished making the batter I realized I was out of Chocolate chips. So I baked them anyway and made your frosting you use on the zucchini brownies on top. I kept them in the fridge. which firmed up the brownies but made the frosting hard. When I tried to cut the frosting kind of broke in pieces. It was very rich, next time I will add less sweetener. When they sat out for awhile, they started getting soft. Not sure which ingredient to adjust to make them firmer. I will make them again, the taste was great.

    5/5

    5/5

  17. Jay says

    My family really enjoyed these brownies, even after I later told them the secret ingredient was black beans! I’ve made them 3 times already. I used really good cocoa, so if you are not a fan of a wonderful, rich chocolate taste, then stay away! I am watching my sugar intake, yet I noticed you did not include sugar in your nutritional information. If you can let me know the sugar details, I’d much appreciate it! Thanks!

    4/5

    4/5

  18. Jenny says

    I actually have made these, however due to a chocolate and nut allergy in the family is made them with carob powder and chips, you need a splash more vanilla but they are decadent!

    5/5

    5/5

  19. Michelle says

    I’ve made these quite a few times now but they’re always so flat, i want thick fudgy brownies

    5/5

    5/5

  20. Kelly Campbell says

    These were amazing! I made them after a family dinner with my parents. We were all busily enjoying our new brownie recipe & ice cream while I was casually reading the nutrition facts you provided & my boyfriend asked “Where does the protein come from? ” I answered “Probably the black beans. ” I thought my father’s eyes were going to pop out of his head. “No way!” He exclaimed. “Oh, my aching back!”
    Bravo Katie! This recipe delivers!

    5/5

    5/5

  21. april says

    Hi-
    I just read your peanut butter protein bar recipe and wanted to know where and what kind of chocolate protein powder you bought. I could not find the comment section for that piece so I clicked on your brownie recipe. Thank you

    5/5

    5/5

  22. Patty says

    Hi Katie. I made the black bean brownies and my family loved them. My one question is, when baking (brownies, cakes, etc…) do you have a suggested “healthy” oil (or substitute) other than coconut oil that you would recommend? I do love to use it, but my brother is allergic, so I would like to have another option (other than vegetable oil, canola oil, etc..). Thank you!

    4/5

    4/5

  23. Lauren says

    These are hands down some of the greatest brownies I’ve ever had…black bean or not!!! I gave them to my dad, boyfriend, brother, and some coworkers and all of them went crazy. When I told them there was no butter, egg, flour, or white sugar they didn’t believe me. The best was seeing their jaws hit the floor when I told them they were made with black beans.

    I recommend to these to anyone who has a sweet tooth and is trying to lose weight, like myself, or just trying to find healthier options to curb your cravings. Katie’s recipes are amazing! I’ve never made one I don’t like!!!
    My only question… Do they need to be refrigerated or can they be left out at room temperature for a few days?

    5/5

    5/5

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