Best Black Bean Brownies | Vegan

These Black Bean Brownies are fudgy delicious and can be ready in only about 30 minutes!

I know it sounds crazy to include a can of black beans in a brownie recipe, but don’t knock it until you try it. This unlikely duo is not only loaded with fiber but absolutely delicious!

You’ll love these vegan brownies because they’re…

• Perfectly sweet
• Easy to make
• Full of wholesome ingredients
• Delicious

These vegan brownies are even gluten-free because I use oats instead of regular flour. So simple. So tasty. If you are searching for more Gluten-Free Recipes, check out this list of some of my favs!

How to make black bean brownies

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

To make these brownies, you’re only going to need a few ingredients, a blender or food processer, and your oven.

Begin by placing 1 cup of oats into your blender or food processor and blend for less than a minute until they are nice and powdery to make oat flour. I have lots of other recipes that use oat flour as well.

Next, drain and rinse one can of cooked black beans or use 1.5 cups of your own freshly cooked beans. I like to place my beans in a colander and run water over them to rinse well.

Go ahead and add the beans and all other ingredients (EXCEPT the chocolate chips and walnuts) to your blender or food processor. Blend until nice and smooth, stopping to scrape down the sides as needed.

Hopefully, your blender has a tamper that allows you to keep the ingredients moving smoothly, so it doesn’t have to be stopped and started so much.

If the batter is just too thick, add a splash more of almond milk and blend a bit more.

My favorite blender is the Vitamix 5200 because it is so powerful, it can blend anything. I actually own two of them because I use them in the Food for Life classes I teach for the Physicians Committee for Responsible Medicine.

Spoon the batter into a mixing bowl and add the dairy-free chocolate chips and walnut pieces. Fold them together well with a sturdy spoon or spatula.

Evenly distribute the batter into an 8″x 8′ baking dish lined with parchment paper to prevent sticking to the sides. Use a spatula or spoon to smooth out the top.

I like to sprinkle the top with a few extra chocolate chips and walnuts but that is completely optional.

Bake at 350°F for approximately 20-25 minutes until you see the edges begin to get darker brown.

Remove from the oven and allow to cool before serving.

Your black bean brownie questions answered:

• Q: Are black bean brownies vegan? These are vegan because there are no eggs or dairy used.
• Q: Can black bean brownies be made gluten-free? Yes, and because we use oat flour in these, they are gluten-free.
• Q: Can I make my own beans instead of using can beans? Absolutely! This recipe calls for 1.5 cups of beans canned or fresh.
• Q: What can I use to substitute for brown sugar? Date sugar, date syrup, and maple syrup are great options.
• Q: What if my batter seems too thick? This will make a pretty thick batter, but if you see that it needs to be thinned down a bit, simply add a tablespoon or two extra plant milk.

More great vegan desserts

• Hot Fudge Cake
• Glazed Carrot Cake
• Heavenly Tootsie Rolls
• Best Chocolate Vegan Cupcakes
• Chocolate Vegan Cake: Sugar-Free
• Chocolate Chip Pumpkin Donuts

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Continue to Content

Vegan Black Bean Brownies

Yield: 9

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These black bean brownies are fudgy delicious and can be ready in only about 30 minutes!

Print

Ingredients

• 1 cup whole oats
• 1 can black beans (or 1.5 cups freshly cooked)
• 1/4 cup cocoa powder
• 2/3 cup dark brown sugar 
• 1/4 cup applesauce
• 1/2 cup plant milk
• 1 tablespoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions

1. Begin by placing 1 cup of oats into your blender or food processor and blend for less than a minute until they are nice and powdery to make oat flour. I have lots of other recipes that use oat flour as well.
2. Next, drain and rinse one can of cooked black beans or use 1.5 cups of your own freshly cooked beans. I like to place my beans in a colander and run water over them to rinse well.
3. Go ahead and add the beans and all other ingredients (EXCEPT the chocolate chips and walnuts) to your blender or food processor. Blend until nice and smooth, stopping to scrape down the sides as needed.
4. Hopefully, your blender has a tamper that allows you to keep the ingredients moving smoothly, so it doesn’t have to be stopped and started so much. If the batter is just too thick, add a splash more of almond milk and blend a bit more.
5. Spoon the batter into a mixing bowl and add the dairy-free chocolate chips and walnut pieces. Fold them together well with a sturdy spoon or spatula.
6. Evenly distribute the batter into an 8×8 baking dish lined with parchment paper to prevent sticking to the sides. Use a spatula or spoon to smooth out the top. I like to sprinkle the top with a few extra chocolate chips and walnuts but that is completely optional. Bake at 350°F for approximately 20-25 minutes until you see the edges begin to get darker brown.
7. Remove from the oven and allow to cool before serving.

Notes

Your Questions Answered:

• Q: Are black bean brownies vegan? These are vegan because there are no eggs or dairy used.
• Q: Can black bean brownies be made gluten-free? Yes, and because we use oat flour in these, they are gluten-free.
• Q: Can I make my own beans instead of using can beans? Absolutely! This recipe calls for 1.5 cups of beans canned or fresh.
• Q: What can I use to substitute for brown sugar? Date sugar, date syrup, and maple syrup are great options.
• Q: What if my batter seems too thick? This will make a pretty thick batter, but if you see that it needs to be thinned down a bit, simply add a tablespoon or two extra plant milk.

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Terri has a number of Mini-Video Series available that include Plant-Based Basics, Recipes, & Beyond; 30-Minute or Less Recipes; and Sandwiches, Wraps, & Spreads.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Quaker Gluten Free Oats, Old Fashioned, 24oz bag, 4 Bags
• 
  365 Everyday Value, Organic Cocoa Powder, 8 Ounce
• 
  Mott's Unsweetened Applesauce

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 6gTrans Fat: 0gSodium: 286mgCarbohydrates: 37gFiber: 5gSugar: 20gProtein: 6g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…