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!)
Just made these and I think they are wonderful. Even my husband who does not like beans of any kind, could not believe these brownies were made with black beans. They have a wonderful chocolate fudgy texture and wonderful taste. I do not miss traditional flour, cake like brownies at all. Thanks for the recipe!
I finally had a chance to make these tonight and OMG were they delicious! My 9 year old daughter ate 2!
Katie,
You are a genius! Seriously! Healthy, protein filled, vegan, sugar-free, gluten-free brownies that are WAY better than “normal” brownies! You deserve an award for genius, magical baking/healthy recipe making deliciousness!!!
I have made a lot of your recipes but this one has become my standard for brownies, I don’t even make any other kind anymore.
I know I can go to your website and find your recipes for free but if you were to create an actual recipe book with your beautiful pictures and amazing recipes I’d totally buy it! And not just for myself I would give it as a gift to many friends.
Thank you for being AMAZING!!!!!
Made these tonight, I definitely couldn’t cut them out and hold like a brownie, they were not solid enough. Even after 10 extra minutes. They were totally cooked, just not solid. Plate and fork was the way to go . But they were so delicious, I ate almost half the pan! Dang pregnancy craving! At least they were healthy!
Fridge overnight and they will firm up.
AWESOME!! Even my pickiest eater (4 yo) LOVED them! Soo excited to try more of your recipes!
I had some leftover black beans from another recipe and really wanted to make these brownies, but I was short of beans by 1/2 cup. So I decided to make up the difference with an avocado – and it worked great! I also used a mini muffin pan instead of a square baking pan, and I ended up with 22 yummy mini black bean brownies 🙂
WOW! That about says it all. I had my doubts but after whipping up a batch, I and my gluten free sweetie are hooked! The only changes I made was using Xyla instead of Stevia, and adding a few pecans on top. Thank you so much for this recipe. Can’t wait to try the pumpkin pancakes.
I have made these many many times and have referred lots of people to your site for this recipe. I played around with it the other day and instead of oats I added chia seeds and let it thicken on it own. It turned out like a truffle. I just scooped and ate it by the spoonful for my chocolate fix but next time I’m going to use it like a true truffle filling. delicious!
I made these today for a bunch of doubters and they loved them!
I am 9 months pregnant and craving chocolate REALLY BAD! I went searching for a brownie that was healthy, but also tasted awesome. I just made these, using the Agave nectar, and they are so YUMMY! They taste just like a traditional brownie. Thanks for the post 🙂
I just made these and they taste very good! I feel like they had a hard time getting firm though…any suggestions?
Fridge overnight. They will firm up.
Made it last night and again today!! Such a hit in my house. Told my mom what was going to be in it and she was skeptical, considering the lack of success of my previous healthy food creations, but she was blown away by these brownies. It was fun making everyone guess what was in it cause no one believed that this scrumptious and easy recipe had black beans of all things in it. It’ll be something I’ll make time and time again!
Fantastic!! Thanks for giving me a reason to eat brownies without all the guilt! I love these and am excited to try more of your recipes. These are not like other black bean brownies, these Are actually fudgy and yummy.
I made these yesterday and was amazed at how yummy they were!! I didn’t tell my husband about the secret ingredient because he’s a bit of a skeptic and he thought they were amazing. I’m so excited to have found your blog. I recently started watching my calories and eating healthier to try to lose this post baby weight and it’s really exciting to know that I can still eat dessert. Thank you for creating all of these healthy recipes!!
I also brought these into work! My boss, the head chef has been wary of what I bring into work because I have been on a “healthy treat” kick of sorts. I didn’t tell him what was in the brownies, and by noon they were all gone. In fact, he requested I go home and bring more back with me and deemed me the “martha stewart” of the kitchen. Needless to say they were a hit. Fudgy, chewy, and smooth. I may never make regular brownies again!
I gotta say, I’m tempted to make these brownies with a mini muffin pan, thanks to your new skinny muffins recipe.