Vegan Black Bean Brownies

Satisfy your cravings with these vegan black bean brownies! They’re the ultimate healthier indulgence – fudgy, decadent, and made with simple, wholesome ingredients. Whip them up in under 30 minutes and enjoy the deliciousness!

You’ve probably seen lots of black bean brownie recipes by now, as it’s one of those trendy things that keep popping up, right? But let me tell you, this recipe is the real deal and you need to try it ASAP! Even if you’ve tried others before, trust me when I say this one is the absolute best.

Adding black beans to brownies has become quite popular for good reason – it’s an excellent way to boost the nutrition and healthfulness of this indulgent treat.

Not only do black beans provide a fudgy and dense texture, but they also easily blend in with other ingredientswithout leaving any noticeable bean taste. These black bean brownies are soft and chewy with a deep chocolate flavor reminiscent of a traditional brownie.

Jump to:

• Why you’ll love these black bean brownies
• Ingredients you’ll need
• How to make black bean brownies
• Recipe video
• Tips & recipe notes
• Variations, additions & swaps
• Serving suggestions
• Storage & reheating tips
• FAQs
• Recipe
• Other healthier brownie recipes to try

Why you’ll love these black bean brownies

• Black beans are a good source of protein, fiber, and antioxidants. As a result, black bean brownies are a healthier alternative to traditional brownies while still being rich, indulgent, and delicious. They have that delicious dense, fudgy and chewy texture. I actually prefer them over the regular ones!
• No need to be a pro in the kitchen to make these brownies from scratch! They’re just as easy as using a boxed brownie mix. With a few simple steps, you can have a batch of delicious treats ready to go in no time.
• They’re always are always a crowd-pleaser! We enjoy sharing them at gatherings and potlucks, and even those who are used to classic bakery brownies made with butter and wheat flour can’t resist their deliciousness.
• They are also a hit with kids, and the best part is that they’re oblivious to the fact that these delicious brownies are made with black beans, which is a great way to sneak in some plant-based protein and fiber into their diets.
• They’re vegan and gluten-free, making them a great option for anyone with dietary restrictions.

Trying out black bean brownies can also be a fun and creative way to experiment with new and exciting ingredients and flavors in your baking!

Ingredients you’ll need

As I wanted to make these brownies a healthier treat, I made some baking swaps that won’t compromise the signature chewy texture of a brownie. But don’t worry, all the ingredients are easy to find and you might already have them on hand!

• Black Beans: For this recipe, you can use either homemade black beans cooked from scratch or canned ones. Make sure they’re unsalted and free of any added seasonings!
• Almond Butter: Almond butter adds a nutty taste and creaminess to the brownie batter, and it helps to keep the brownies moist and fudgy. It also adds healthy fats, protein, and fiber to the brownies, making them more nutritious and satisfying. Choose natural store-bought or homemade almond butter that doesn’t contain any additives such as oil or sugar. Additionally, make sure that the almond butter is fresh and has a drippy consistency.
• Oats: Oats not only provide a hearty and nutritious base for these flourless brownies, but also adds a slightly sweet and nutty taste that enhances their flavor. You can use either rolled oats or quick oats in this recipe. However, if you have gluten intolerance or celiac disease, be sure to use certified gluten-free oats.
• Cocoa Powder: Cocoa powder gives the brownies a rich chocolatey flavor and a dark color. You can choose any type of cocoa powder, such as regular, dark, or dutch-processed. Personally, I prefer using dutch-processed cocoa powder for a stronger and more intense chocolate flavor.
• Sugar: I use turbinado sugar in this recipe, but you can also use other granulated sugars like organic cane sugar, demerara, brown sugar, or coconut sugar. Avoid using liquid sweeteners like maple syrup as they can throw off the wet/dry ratio of the recipe.
• Salt: Salt is added to brownies to enhance the flavor and balance the sweetness.
• Vanilla Extract: Vanilla extract provides a subtle sweetness and depth of flavor that complements the other ingredients in the recipe.
• Baking Soda: Baking soda is used as a leavening agent.
• Chocolate Chips: Chocolate chips provide bursts of extra chocolatey goodness throughout the brownies. They melt into batter and add texture and flavor. For a vegan version, simply use dairy-free chocolate chips. Additionally, you can use chopped chocolate bars or chocolate chunks if preferred.
• Walnuts: Chopped walnuts are added for a crunchy texture.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make black bean brownies

These brownies are incredibly easy to make! Simply mix all the ingredients together, bake the batter for just over 20 minutes, and voila! You’ll have a deliciously decadent treat.

Step 1: Prepare for baking

When you’re ready to start:

• Preheat the oven to 400˚F (204˚C).
• Line an 8×8-inch baking pan with parchment paper. Set aside.
• Gather your ingredients.
• Drain and rinse black beans, then pat them dry with a paper towel or kitchen towel. Set aside.

Note: A non-stick cooking spray can also be used to coat the baking pan, but I highly recommend using parchment paper instead as it makes it easier to remove the brownies after baking.

Step 2: Mix the ingredients

It all starts with a batter that comes together in a food processor (check note below if using a blender). It’s as easy as it gets!

1. First, fit the food processor with a metal blade. Add oats and sugar to a food processor. Process the mixture until it reaches a very fine consistency.
2. Then, add black beans, cacao powder, and salt, and blend until completely smooth. It’s important to blend until there are no chunks or visible pieces of bean skin in the mixture. Scrape down the sides as needed.
3. To finish the batter, add almond butter, vanilla extract, and baking soda, and blend once more until all the ingredients are fully incorporated. Ensure all ingredients are thoroughly mixed into the batter. Note that the batter is dense, thick, and sticky, so avoid overworking your food processor!
4. Once creamy and smooth, remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips and chopped pecans (do not process!).

Note: Using a food processor is highly recommended to make this recipe much easier, as the batter is very dense and sticky in its “raw” form. However, if you don’t have a food processor, you can use a blender to make this recipe:

• Start by blending the dry ingredients. Then, transfer the mixture to a mixing bowl. Next, blend the wet ingredients separately and add them to the mixing bowl with the dry ingredients. Mix everything together well and fold in the chocolate chips and chopped walnuts.

Step 3: Transfer batter into the baking pan

After mixing all the ingredients together, pour the brownie batter into the baking pan that you have already lined with parchment paper. Spread the batter evenly into all corners of the pan to ensure it is level.

You can sprinkle the top with extra chocolate chips and chopped walnuts if desired.

Step 4: Bake the brownies

Now it’s time to bake! Place the pan in the preheated oven and bake for approximately 20-25 minutes. Test the brownies by inserting a toothpick into the center, and if it comes out with just a few crumbs, they’re done!

It’s very important to avoid overbaking the brownies! Ovens are all a little different, so if you’re unsure of their doneness, it’s best to take them out of the oven.

Underbaking is better than overbaking brownies, as overbaking leads to a dry, cake-like texture. To avoid this, start baking for 20 minutes and adjust as needed. The brownies will firm up as they cool, so don’t worry about slightly underbaked areas.

Step 5: Allow them to cool before slicing and serving

Once the brownies are baked, take them out of the oven and allow them to cool to room temperature before cutting and serving. Cooling helps the brownies to set and firm up, preventing them from falling apart while cutting and not holding their shape.

• First, cool the brownies in the pan for about 20 minutes, then use a butter knife or icing spatula to gently separate the edges. Pull the parchment paper to release the brownies. If they are still too soft and start to bend, wait a few more minutes before trying again. You can also speed up the process by placing them in the fridge.
• After that, move them over to a cooling rack and let them chill out completely.

To cut the brownies into slices, place the chilled brownie on a cutting board (no need to remove the parchment paper). Use a large knife to make quick and straight slices without sawing or dragging the knife to avoid moving the toppings. Press down quickly and firmly, lift the knife straight up and out with as few motions as possible.

If a large knife is not available, try using a pizza cutter sprayed with nonstick spray to slice the brownies.

It’s normal for some cracking to occur when slicing these brownies, and because they are flourless and fudgy, they may stick to the knife a little as you cut them.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• Use good quality ingredients and follow the recipe closely for better results.
• It’s important to measure your ingredients accurately, and the best way to do this is by using a kitchen scale to follow the listed amounts.
• It’s important to drain and pat dry the black beans before placing them into the food processor. Adding excess water might cause the brownies to become excessively soft and crumbly.
• Remember that natural almond butter tends to separate, with the oil rising to the top. Make sure to stir the almond butter in the container thoroughly before measuring the required amount. The consistency you want is runny and not dry, like the bottom of a container.
• Avoid overbaking your brownies by removing them from the oven as soon as they are set and a toothpick inserted into the center comes out with a few moist crumbs, as overbaking can result in dry and tough brownies.
• Don’t skip cooling. Avoid the temptation to cut into them while they’re still hot, as they need time to set and firm up. Make sure to let your brownies cool completely before slicing them. If you cut them too early, they may crumble and fall apart.
• As these brownies are gluten-free, there’s no need to worry about overmixing the batter, so be sure to thoroughly combine all the ingredients.

Variations, additions & swaps

The recipe is already amazing, but you can experiment with these ideas to add some variety to it:

• Sprinkle the top with extra chocolate chips and chopped walnuts if desired.
• To switch up the nutty flavor, substitute almond butter with peanut butter, hazelnut butter, or any other nut butter of your choice. If you want to make it nut-free, you can use sun butter or tahini as an alternative.
• Swap chopped walnuts for other chopped nuts like almonds, hazelnuts, or pecans to add a crunchy texture.
• Swirl in some raspberry or strawberry jam into the batter before baking for a fruity twist.
• You can also experiment with different types of beans such as adzuki beans, kidney beans, or white beans.

Serving suggestions

While these brownies are great by themselves, here are some ways to make them even better:

• Serve warm with a scoop of chocolate or vanilla ice cream.
• Top with a dollop of whipped coconut cream.
• Drizzle melted chocolate over the top for extra chocolatey goodness.
• Top with a drizzle of caramel sauce or a sprinkle of sea salt for a delicious contrast of flavors.
• Serve with fresh berries or a fruit compote on the side.
• Enjoy with a cup of coffee or a glass of milk for a delicious snack.
• Cut into bite-sized pieces and serve as part of a dessert platter with fresh fruit and other sweets.

Storage & reheating tips

Chances are these brownies won’t stick around long! But here are some tips to store them properly:

• Allow the brownies to cool completely before storing. If you try to store them while they are still warm, they may become too moist.
• To store the brownies, you can keep them in an airtight container at room temperature for up to 2 days. However, if you need to store them for a longer period, you can place them in the refrigerator for up to a week. Just make sure to put a piece of parchment paper between the layers to prevent them from sticking.
• These brownies also freeze well for up to 3 months. Simply cut them into individual portions and place them in a freezer-safe bag in a single layer. When you’re ready to enjoy them, they thaw quickly. You can either transfer them to the refrigerator about an hour before you plan to eat them, leave them on the counter for about 30 minutes, or microwave them for 10-15 seconds.

Tip: I personally love eating these brownies straight out of the freezer. They taste just as good, and since the recipe doesn’t use butter, they’re still easy to chew. It’s a refreshing treat on hot summer days.

FAQs

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