I recreated the famous chocolate Black Bean Brownies and no one can ever believe the secret healthy ingredient I used.

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I know this sounds wild but I promise, these famous Chocolate Covered Katie black bean brownies actually work. No one can ever believe the secret healthy ingredient!

I still can’t wrap my head around how something made with black beans and unsweetened cocoa powder turns into a dense, nearly fudgy brownie that fools everyone. People assume Im lying, they take a bite then stare, its like magic.

The secret feels scandalous and kind of brilliant, you know, that guilty genius energy. Curious what else is hiding in these?

Keep reading or dont, but you’ll want to try them just to prove me wrong.

Ingredients

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Black beans: creamy base, adds protein fiber and keeps brownies moist, surprisingly rich.
Cocoa powder: gives deep chocolate flavor, low fat, antioxidant packed, kinda bitter alone.
Eggs or flax eggs: bind batter, eggs lighten, flax adds fiber and plant protein.
Sugar or maple syrup: sweetens the batter, maple adds subtle caramel notes and moisture.
Coconut oil or neutral oil: adds tenderness and gloss, coconut can add slight tropical taste.
Chocolate chips: melty pockets of chocolate, add sugar and fat, make each bite fun.
Walnuts or pecans: optional crunch, healthy fats and minerals, they add texture and contrast.

Ingredient Quantities

1 (15 oz) can black beans, drained and rinsed, give em a good rinse

2 large eggs or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar (or 1/3 cup maple syrup for a less gritty sweet)

1/4 cup melted coconut oil or neutral oil

1 tsp vanilla extract

1/2 tsp baking powder

1/4 tsp salt

1/2 cup semisweet chocolate chips (use vegan chips if you want them plant based)

Optional: 1/4 cup chopped walnuts or pecans for crunch

How to Make this

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1. Preheat oven to 350 F (175 C). Line an 8×8 inch pan with parchment or lightly grease it.

2. Decide eggs or flax eggs: for flax mix 2 tbsp ground flaxseed with 6 tbsp water, stir and let sit 5-10 minutes until thickened.

3. Drain and rinse 1 (15 oz) can black beans really well, give em a good rinse and shake off excess water.

4. In a blender or food processor add the beans, 2 large eggs or the flax eggs, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar (or 1/3 cup maple syrup), 1/4 cup melted coconut or neutral oil, 1 tsp vanilla extract, 1/2 tsp baking powder and 1/4 tsp salt. Blend until completely smooth, scraping down the sides once or twice.

5. Fold in 1/2 cup semisweet chocolate chips and optional 1/4 cup chopped walnuts or pecans, reserving a few chips to sprinkle on top.

6. Pour batter into the prepared pan and smooth the top with a spatula, press reserved chips on top so it looks pretty.

7. Bake 20-25 minutes until the edges are set and a toothpick in the center comes out with fudgy crumbs, not wet batter. Dont overbake or they’ll dry out.

8. Cool completely in the pan, about 30 minutes, so they firm up and cut cleaner. Use the parchment to lift them out.

9. Cut into squares and enjoy warm or at room temp. Store in an airtight container; refrigerate if you used real eggs for longer freshness.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment or lightly greased
2. Blender or food processor
3. Measuring cups and spoons
4. Medium mixing bowl (for the flax eggs and folding in chips)
5. Rubber spatula for scraping the blender and smoothing the batter
6. Whisk or fork to mix flax eggs or beat real eggs
7. Can opener and colander or fine mesh sieve to drain and rinse the beans
8. Microwave-safe bowl or small saucepan to melt coconut or neutral oil
9. Toothpick or cake tester to check doneness

FAQ

Q: Will these actually taste like brownies or will I taste the beans? A: They really taste like fudgy brownies not beans if you blend the beans super smooth and use the cocoa and chocolate chips. Rinsing the can well helps too, and quick tip dont overblend the chips into the batter or youll lose that melty bite.

Q: Can I make them vegan or nut free? A: Yes. Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and vegan chocolate chips for vegan. For nut free just skip the walnuts or pecans, theyre purely optional.

Q: How do I get fudgy vs cakey brownies? A: Fudgy = dont overbake. Bake in an 8×8 pan at 350F (175C) about 18 to 25 minutes until the center is set but still slightly jiggly. Overbake and they get cakey. Also dont add extra flour youll be fine.

Q: If I swap sugar for maple syrup do I need to change anything? A: Yes. Use about 1/3 cup maple syrup instead of 1/2 cup sugar and reduce the oil by 1 to 2 tablespoons since maple adds liquid. They may be a touch less gritty and more moist.

Q: How should I blend the black beans so there are no bits left? A: Drain and rinse the beans well, then blend the beans with the eggs and oil first until silky smooth. Stop, scrape the sides, and blend again until there are no visible bean bits. A high speed blender or food processor works best.

Q: How do I store or freeze them? A: Store in an airtight container at room temp for up to 2 days, refrigerate up to 6 days. Freeze wrapped in plastic and foil up to 3 months. Reheat a few seconds in the microwave or warm in a 300F oven for a few minutes to revive that fudgy texture.

Black Bean Brownie Recipe Substitutions and Variations

Black beans: swap for cooked chickpeas or cannellini beans (same volume, about a 15 oz can). Texture will be a bit lighter and the flavor more neutral, so it’s still fudgy but maybe less “beany”.
Eggs: use 1/4 cup applesauce or mashed banana per egg (banana will add flavor), or make a chia egg – 1 tbsp chia + 3 tbsp water per egg, let sit 5 minutes. Works great for vegan versions.
Granulated sugar: swap 1:1 with coconut sugar or brown sugar for similar texture; if using liquid sweeteners like honey or maple use about 1/3 cup and reduce another liquid (oil or water) by 1 to 2 tbsp so batter isn’t too wet.
Coconut oil: replace with melted butter or any neutral oil 1:1, or use mashed avocado 1:1 for extra fudginess (will make the brownies a touch denser).

Pro Tips

Pro tip 1: Pat the rinsed beans super dry before blending, like with a clean towel or paper towels. Too much water makes the batter thin and the brownies turn out gummy, not fudgy.

Pro tip 2: If you go flax egg, let it sit till real thick, like 10 minutes, then stir again. If you use real eggs take them out a bit ahead so theyre not ice cold, batter mixes smoother that way.

Pro tip 3: Boost the chocolate depth with a tiny pinch of instant espresso or extra salt, just a little though, dont overdo it. Also press a few chips on top right before baking so they look pretty and give pockets of melty chocolate.

Pro tip 4: Dont overbake, check at the low end of the time and pull when a toothpick has fudgy crumbs. Cool completely in the pan on a rack so they set up and cut cleaner, use the parchment to lift them out.

Black Bean Brownie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I recreated the famous chocolate Black Bean Brownies and no one can ever believe the secret healthy ingredient I used.

Servings

servings

Calories

244

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment or lightly greased
2. Blender or food processor
3. Measuring cups and spoons
4. Medium mixing bowl (for the flax eggs and folding in chips)
5. Rubber spatula for scraping the blender and smoothing the batter
6. Whisk or fork to mix flax eggs or beat real eggs
7. Can opener and colander or fine mesh sieve to drain and rinse the beans
8. Microwave-safe bowl or small saucepan to melt coconut or neutral oil
9. Toothpick or cake tester to check doneness

Ingredients

1 (15 oz) can black beans, drained and rinsed, give em a good rinse
2 large eggs or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar (or 1/3 cup maple syrup for a less gritty sweet)
1/4 cup melted coconut oil or neutral oil
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/2 cup semisweet chocolate chips (use vegan chips if you want them plant based)
Optional: 1/4 cup chopped walnuts or pecans for crunch

Directions

Preheat oven to 350 F (175 C). Line an 8×8 inch pan with parchment or lightly grease it.
Decide eggs or flax eggs: for flax mix 2 tbsp ground flaxseed with 6 tbsp water, stir and let sit 5-10 minutes until thickened.
Drain and rinse 1 (15 oz) can black beans really well, give em a good rinse and shake off excess water.
In a blender or food processor add the beans, 2 large eggs or the flax eggs, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar (or 1/3 cup maple syrup), 1/4 cup melted coconut or neutral oil, 1 tsp vanilla extract, 1/2 tsp baking powder and 1/4 tsp salt. Blend until completely smooth, scraping down the sides once or twice.
Fold in 1/2 cup semisweet chocolate chips and optional 1/4 cup chopped walnuts or pecans, reserving a few chips to sprinkle on top.
Pour batter into the prepared pan and smooth the top with a spatula, press reserved chips on top so it looks pretty.
Bake 20-25 minutes until the edges are set and a toothpick in the center comes out with fudgy crumbs, not wet batter. Dont overbake or they'll dry out.
Cool completely in the pan, about 30 minutes, so they firm up and cut cleaner. Use the parchment to lift them out.
Cut into squares and enjoy warm or at room temp. Store in an airtight container; refrigerate if you used real eggs for longer freshness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.