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Black Bean Brownies

May 10, 2016

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This seems like a recipe too good to be true right? Well I can tell you, these legitimately taste like fudgey brownies. I’ve made a lot of dessert that were vegan or vegetarian and while some were delicious, some were terrible.

I think the problem comes from some people being vegan for so long they truly don’t know/remember what the original product tastes like and so telling someone that “this tastes exactly like carrot cake with cream cheese icing” sets you up for failure when it actually tastes like almond flour carrot cake with lemon nut cashew cream stuff on top. SO MUCH SAD FAIL WITH CASHEW CREAM! I DON’T WANT TO TALK ABOUT IT! *SOBS*

Well this recipe is freaking delicious and was inspired by the vegan chocolatecoveredkatie blog who I’ve gotten many successful recipes from. I did deviate from her recipe and I tweaked it by adding cayenne pepper (which really enhances chocolate flavours) and cutting down on the sugar.

BLACK BEAN BROWNIES

1 1/2 cups black beans
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/4 tsp cayenne pepper (OPTIONAL)
2 tsp vanilla extract
1/2 tsp baking powder
1/3 cup honey (agave or maple syrup, or a mix of them is fine too)
1 tbsp sugar (or omit totally and just increase your above liquid sugar choice to 1/2 cup)
1/4 cup melted coconut oil
1/2 cup chocolate chips/carob chips (and some extra for sprinkling on top)

DIRECTIONS

1. Dump everything into a food processor and process until very smooth. At this point, you can taste test the batter since it has no raw ingredients. If you need it to be sweeter, you can add some more liquid sugar of your choice. But remember, the additional chocolate chips will add more sweetness to your batter!

2. Grease a pan (I use left over melted coconut oil) and dump the batter in. Smooth it down really well. Since this isn’t your normal batter, it won’t change in shape so however you leave it is how it will bake!

3. Bake in a pre-heated oven at 350F/176c for 15-18 minutes.
If you like very gooey brownies, head towards the 15 minutes mark.
If you like firmer brownies, head towards the 18 minute mark.

4. Remove from the oven and let it cool for at least 10 minutes before you try and remove it from the pan. Pop it in the fridge for faster cooling or just say SCREW IT and dig into it while it’s still hot! Pop some ice cream on it…ohh yeah…or coconut whipped cream….OHHH YEAHHHHH!!!

Enjoy this recipe and feel free to tweak it as you please, just let me know what you changed so we can all enjoy the results ;) I’m thinking..coconut flakes or caramel chips would be AWESOME in this recipe!

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Black Bean Brownies

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  1. I don’t have a food processor. Is there another alternative and can I used canned black beans?

    1 year ago
  2. I just made these with kidney beans instead of black beans! I couldn’t find canned black beans, so I kind of had no choice. The kidney beans were in salted water though and I was afraid it would affect the end result – but thankfully it didn’t (and it was REALLY SALTY)! I had 2 cups of beans so I just scaled up the recipe, and it was great, guys. Texture is more creamy than chewy and the chocolate chips do make a difference. Thank you Martina <3

    2 years ago
  3. For those who for whatever reason can’t eat oats or sugar, I’ve tried these replacements with amazing success!
    Sugar (this replaces both maple and sugar) = 2/3 cup of fresh dates (I don’t know if the ratio changes with dried dates. You can find fresh ones in most Mediterranean or Middle Eastern grocery stores; says “fresh” on the box)
    Oats = 1/4 cup of rice flour (I make my own by grinding uncooked brown rice in my Vitamix specifically made for grains etc., but you might be successful with a coffee grinder. Just make sure it’s a powder)
    Hope this helps!!!

    2 years ago
    • Note that dates have a lot of sugar, so this doesn’t actually help people who can’t have sugar (ie. diabetics)…

      2 years ago
  4. Be careful if it’s your first time cooking with beans. If you’re hydrating them, you have to cook them too, otherwise, you could poison yourself. I have learned this massively the hard way :/

    2 years ago
  5. I have made these and they are good…but I feel like I failed them miserably?..they were very firm in your video, after cooling, but I tried 3 times and mine keep on coming out mushy..is that normal? (I am very bad at baking in general so..) but the taste is great!!!

    2 years ago
    • Did you follow the instructions exactly? How were your beans (from a can or raw)?
      If they were raw, how did you re-hydrate them. I’ve made this recipe a few times and they all came out perfect, so I might be able to help!

      2 years ago
  6. I am planning to make these, but I don’t want to go purchase any coconut oil. Is it possible to use a substitute???

    2 years ago
  7. Cake brownie? Done! I mixed my left over (Martina’s) chia seed pudding into the black bean brownie batter. I had made a few tweeks (ask if you are interested) then popped it into the oven. I noticed when I took them out the centers had fallen; into the fridge for 20 minutes. Result: cake like yumminess!

    2 years ago
  8. It was delicious, both hot and cold. How would you keep them tho, in a cookie jar or in the fridge?

    2 years ago
  9. I just made them! And since I’m living in Japan too, I used canned adzuki beans! And it tastes DELICIOUS! Since the canned ones already have sugar I didn’t add any sweetener. I also used butter instead of coconut oil because I didn’t have it, but I imagine coconut oil being better. Last, but no least, since I don’t have an oven, I used my rice cooker, and yes, it works!! I turned mine on twice, to bake it entirely. I’ll definitely will be making more variations!

    2 years ago
  10. Omg thank you so much for the recipe. This will be my go to recipe for brownies now. They are way better than the brownies with flour and eggs. Just to note, I put everything in my VitaMix and it came out into a smooth batter (just as if I used flour and eggs). I think because of that, I should’ve baked it longer. When I took it out at 16 minutes, the edges were done, but the center was still liquidy. I think it needed 5-10 more minutes. Just a FYI for anyone whose batter came out smooth.

    2 years ago
  11. I have made these brownies three times in the past two weeks and they are always gone within a day! I made them with both semi-sweet and milk chocolate chips and this weekend I am going to try peanut butter chips on top. Thank you so much for this recipe…I love having people try them and then telling them how they are made. My friends all agree that they are better than regular brownies!

    2 years ago
  12. Wow, this is really good! That cayenne pepper really pops out at the end.

    Coincidentally, while I was sitting on my couch smashing the beans, my cat suddenly decided that he loves beans. I had to shove him away every 10 seconds or he would’ve happily climbed into the bowl!!

    2 years ago
  13. I just made these – amazeballs! So good! Thanks for this recipe.

    2 years ago
  14. Does anyone know the measurements in grams/ml?

    I would really like to try the recipe but have no idea about the bean measurements >-<

    2 years ago
    • According to my measuring cups 1cup=236ml, 1/2cup=118ml, 1/3cup=79ml, & 1/4cup=59ml. 1 teaspoon is 5ml and a table spoon is 15ml. I made the mistake of measuring 1 1/2cup of dried beans not the soaked beans, so ended up with excess. I freezed the remaining for future use.

      I used steel cut oats instead of quick oats which made no difference.

      2 years ago
      • Dried beans will double in size when soaked, so half the amount in the receipe will be enough. I was afraid I wouldn’t have enough and used one cup of dried beans – so I just scaled everything else up as well and made more brownies.

        2 years ago
        • Hi rendoun! One question, Did you cook the rehidrated beans before making the batter? Or just dumped them and with the said time was enough to cook them? Thanks!

          2 years ago
    • So I actually ended up just taking any bowl I had and used it for the “cups” measurements. – As for the tea- and tablespoon measurements I just went with a gut feeling and it turned out alright. – Just taste the batter until you’re satisfied in terms of sweetness and spicyness.

      And: I recomment waiting until it’s cooled down. When it was still warm I was actually quite disappointed because it just tasted like beans with a little sweetness, little spiciness and a bit of chocolate. – But once cooled down they taste pretty awesome! I wouldn’t say like brownies but really, really good!!

      2 years ago
      • Maybe try making them like the recipe says next time. I did it like the recipe and it tastes BOMB! Even when warm! Or, just add more cocoa powder to your measurements!

        2 years ago
  15. What if I use rolled oats instead of quick oats? I would really rather not get a whole bag just for occasional brownies… >_<

    2 years ago
    • Since you put everything in the food processor anyway it shouldn’t make a difference

      2 years ago
  16. Worried to try this but all the reviews are good so I think this will be my next recipe to try!

    2 years ago
  17. I just made these brownies and they are the best! Thanks for sharing the recipe! Definitely would never know that they were mostly beans ;) very fudgy!

    2 years ago
  18. I just made these – including the suggestion about throwing in some caramel chips.

    Delicious!

    It was the first time I made caramel myself and it worked better than I thought it would. The caramel dissolved in the dough, but the flavour is really good.

    I was quite confused about the beans, though. The package of dried beans I bought in an asian food store was labeled ‘black beans / soja noir’ and wikipedia told me the black beans used in South America and black soy beans are different types of beans. Anyway, whether it was the ‘correct’ type of bean or not, it definitely worked well.

    2 years ago
  19. I can’t wait to try these! I love the cooking videos, guys. Keep up the good work!

    2 years ago
  20. Mine turned out more brownie-batter-y actually… and for some reason after 3 days of soaking my beans were still a bit hard… but I food processored the poop out of them and voila! THey taste good, but some small chips of bean are still int here… I’m pretending they’re nuts :-P

    2 years ago
    • FYI your dried beans must have been more then a year old to require more then an overnight soak. You want to purchase dried beans from places which constantly need to restock or you’ll always get old tough beans.

      1 year ago
    • Did you boil them for a while after they had soaked? Usually you want to soak them overnight and boil them for somewhere between 20 min. to an hour (the package should usually have directions on how long) but that’s supposed to soften them up.

      2 years ago
  21. Mine are baking right now :) I omitted the salt and added in gluten free pretzels. They smell amazing so far.

    2 years ago
  22. Oh my goody goodness! O.O I am a first time commenter. I have loved you guys for years and have enjoyed the giggles and adventures. One thing I love about eyk is your dedication to health without denying yourselves experiences like this amazing, surprisingly not bean-y, tasting brownie. (I actually still have it in the oven. The batter was just so surprisingly GOOD I had to tell you.) I used special dark chocolate chips and two cans of beans. Its so good! Thanks for sharing this wonderful find. PS: are you going to do a follow up video on how you guys stay so healthy?

    2 years ago
  23. Simon and Martina, I don’t know how I did it, but I think I messed up the brownies. I followed your recipe to a T (at least I think I did), but for some reason my “batter” turned out to be a lot more liquidy than yours in the video… sigh, I think I just need to be banned from the kitchen.

    2 years ago
    • Did you use canned beans? She mentioned that if you used can beans that you need to make sure to drain them really well. If you made them that way, I would suggest washing them in a strainer and then leaving them to dry for a bit.

      2 years ago
    • Try putting the brownies in the fridge for the night, I left it in for a while longer and it got harder. The original site it came from also said leaving it in the fridge overnight will harden it.

      2 years ago
    • Me too! I just put it back in to cook longer but I doubt it’ll work :(

      2 years ago
  24. I just put a batch of these in my oven. They look, smell and taste delicious. Not only that but they’re made up of things I almost always have on hand. The only thing I might try next time is swap the cayenne pepper for espresso powder and go for a kind of mocha flavor.

    2 years ago
  25. So, I get you say I have to use black bean, but thats almost impossible to find in Denmark. I also live in a small town, so no asian market anywhere near me. The only thing I can find, is Brown Beans. Can I substitute the black beans, with brown beans? Or do I have to buy black beans over the internet?

    2 years ago
    • Black beans are a Mexican/Latin American thing, not asian, so maybe you looked in the wrong place?

      2 years ago
    • It should taste a bit diferent, but why not try? It may be the best thing ever!

      2 years ago
  26. Zee

    lol,the only things on the list I’m allowed to eat are salt, cocoa powder and maybe the coconut oil
    food allergies & intolerances win again

    2 years ago
  27. Q.Q I can’t eat these… I am sad panda now :(

    2 years ago
  28. Martina, what size pan did you use?

    2 years ago
    • She used a loaf pan, it’s a smaller rectangle with high sides. Something like 6 x 3″, but it doesn’t need to be exact.

      2 years ago
  29. Thank you for sharing your tasty recipes! Also, I very much appreciate that you give some alternatives for those of us with dietary restrictions. You are awesome and I hope that you continue to share. Now to make a shopping list for brownies :)

    2 years ago
  30. Guys I have a VERY important question, ok maybe not thaaat important…is there anything I can use instead of coconut oil? In Mexico its very expensive, and I see that Martina uses it in a lot of her recipies so im still thinking about buying one but Id like to see if there are other options. Sorry for the bad english. Btw Martina you look amazing, specialy with that fanmail t-shirt.

    2 years ago
    • From what I understand about baking with coconut oil from my sister-in-law, you can use any other oil. The problem will be that you will lose the flavor. Coconut oil adds a slight coconut flavor to anything to cook with it.

      2 years ago
  31. This looks awesome and I can’t wait to try it! I might even add a little bit of espresso in and see how that goes…

    2 years ago
    • GREAT idea! Maybe just a tablespoon of instant coffee when you melt the coconut oil so it has their flavour?

      2 years ago
  32. I use a very similar recipe and I love them! I have served them to unsuspecting guests on many an occasion and no one can ever tell they are made with beans. I typically use black beans,but I’ve also used red beans, as in the bean you use to make red bean paste, and it worked really well with that as well.

    2 years ago
    • Good to know! There are lots of tiny red sweet beans in Japan and Korea so I’d love to try the swap sometime.

      2 years ago
  33. Red

    Quick suggestion as someone who grew up with lots of Mexican/Guatemalan sweets: swapping in a little dark chili powder blend would be an alternative for the cayenne if you still want the smokey dimension of the pepper with chocolate, but aren’t fond of the bite of cayenne. I still put dark chili powder in my cocoa during the winter mmmmmmm c:

    2 years ago
  34. I will have to make this for my vegan friend at work. We are always have baked goods, but most of the time she can not have them.

    Martina- Do you like nuts in your brownies? I don’t! If my Mom makes them with nuts, I refuse to eat them.

    2 years ago
  35. loved this recipe… but I live in a place where I don’t have access to canned beans, can you say how you rehydrated the beans? (just let them soak in water for a few hours, or is there something else?) also did you cook them first before adding them to the batter?

    2 years ago
    • Red

      Most of the time, with dried beans, there should be cooking instructions on the bag/box. But in case there’s not, you have two options for soaking and cooking (they’ll have to be cooked in order to be soft enough to mash) black beans.
      1: You can stick them in a pot with a lot of water (generally about 3 times as much water as beans) for at least 6 hours (better texture, in my experience), and then you just boil them on your stove’s medium-high setting for about 70 minutes. Let them cool down and drain them, then you can mash them!
      OR
      2: You can do a “quick soak”, and boil your beans on high for half an hour, then shut off the heat and let them soak in the hot water for 60-90 minutes. Then you’ll cook them on medium-high for about an hour just like above.

      2 years ago
  36. So Happy for you and Simon on the little oven! It must be so liberating to be able to bake again. I can’t wait to see your next Midnight Munchie recipe! You so rock the healthy yumminess of baking.
    Loving watching your joy! Have fun spoiling yourselves with healthy treats!
    Blue Haired Beth from Seattle.

    2 years ago
  37. Looks delicious :)

    2 years ago
  38. This recipe seems so delicious, but do you need to put in oats, because I really don’t like oats…..

    2 years ago
    • I never really taste the oats in recipes like this. But I think you can use flour instead. It dies change the baking time a bit though, flour takes more time to bake than oats. Hope that was helpful :)

      2 years ago
  39. I LOVE Chocolate Covered Katie! She always has the best recipes.

    2 years ago
  40. Black Bean Brownies sound delicious but one question. Do they taste like black beans or more like a very light chocolate? It’s the only thing I am curious about because I have rarely eaten vegan/vegetarian foods due to bad past experiences.

    2 years ago
    • They taste more like light chocolate. If you concentrate, though, you can taste the beans, but it’s not a prominent taste, in my opinion. The cocoa and the moist sweetness is what you taste most. The cayenne gives it a nice bite as well :D

      2 years ago
    • I take back my statement because I tend to read a little quickly lol forgive me my thought was only on the beans! I live in Texas and beans are a big thing here because they’re in a lot of dishes.

      2 years ago