Best Vegan Black Bean Brownies
These vegan black bean brownies are so good because they are incredibly fudgy and rich, with the added bonus of being packed with protein and fiber from the black beans. They 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!
We have a list of 21 amazing vegan black bean recipes and an ever-growing category page for healthy vegan black bean recipes!
Reasons you will love these brownies
- Rich and Fudgy Texture: These vegan, oil-free black bean brownies are incredibly rich and fudgy, offering a satisfying dessert experience that feels indulgent without the guilt.
- Packed with Plant-Based Protein: Made with black beans as the main ingredient, these brownies provide a protein boost, making them a healthier treat option that also supports a plant-based diet.
- Free from Refined Oils and Added Fats: These brownies are made without any added oils or fats, making them a lighter, heart-healthy choice perfect for those looking to enjoy a dessert without the extra calories.
- Simple and Wholesome Ingredients: Using wholesome ingredients like black beans, cocoa powder, and natural sweeteners, these brownies are both delicious and nutritious, catering to those who want a clean and simple dessert.
These vegan brownies are even gluten-free because we use oats instead of regular flour. So simple. So tasty. If you are searching for more Gluten-Free Vegan Recipes, check out this list of some of my favs!
Ingredients you will need
- Rolled oats- Adds a mild, nutty flavor and a tender texture while keeping the recipe gluten-free.
- Black beans- Using black beans to make vegan brownies adds a rich, fudgy texture while providing a boost of plant-based protein and fiber. Black beans also help create a moist, dense consistency in the brownies, making them deliciously decadent without needing eggs, butter, or refined flour.
- Cocoa powder- Gives the brownies a rich, intense chocolate flavor while keeping the recipe low in fat and calories. Cocoa powder also adds antioxidants and enhances the overall taste, creating a decadent, chocolatey treat that perfectly complements the fudgy texture of the black bean base.
- Applesauce- Adds moisture and a natural sweetness without the need for added fats like oil or butter. It also helps bind the ingredients together, creating a soft, fudgy texture while keeping the brownies lower in calories and healthier overall.
- Vegan chocolate chips- Look for dairy-free or vegan chocolate chips made with plant-based ingredients. Many brands offer chocolate chips that are free from milk or other animal products, ensuring your muffins remain 100% vegan. My favorite chips are these mini vegan chocolate chips.
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.
STEP #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.
STEP #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.
STEP #3: 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 too thick to blend, 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.
STEP #4: 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.
STEP #5: 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.
STEP #6: 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.
Frequently Asked Questions
Absolutely! This recipe calls for 1.5 cups of beans canned or fresh.
Date sugar, date syrup, and maple syrup are great options.
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.
Store in an airtight container in the refrigerator for up to 7 days. They freeze well too.
More Chocolate Vegan Desserts
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Vegan Black Bean Brownies
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 maple sugar, or date 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
- 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.
- 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 8×8 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.
Video
Notes
Nutrition
Disclaimer
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.
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…
Do you think I could double this recipe and bake it in a 9×13 pan? If so, do you have a guess-timate on how long to bake?
Hi Laurie- I think that would work just fine. Probably increase the time in 10 minute increments checking to see for doneness.
Hello do you think chickpeas could be used in place of the black beans?
Hi Robin- Chickpeas have a much different texture and density than black beans, so I’m thinking they probably would not be a good option for this recipe.
These are wonderfully delicious!! My family all loved them! I ended up using more plant-based milk (about 3/4 cup) but other than that, I followed the recipe to a T. So wonderful! Thanks for sharing!
Wonderful to hear! I’m so glad that your whole family loved them. For the WIN!
Hi! I live in Argentina and Iam so happy I found you! Cold you please recommend a susttitute for the apple sauce? We don’t hVe store bought here and making my own will delay the process… And I am excited to start asap
Hi Ambika- You might try pureed apples or mashed banana in place of the applesauce.
Can I substitute sugar for maple or date syrup? If so can you advise how much please?
Hi CT- I think date sugar would be a good substitute in equal measure. I haven’t tried syrup but think it could work in equal measure as well, but you may need to add another 1/4 cup oats because they are liquid.
Mate, the recipe for the oil-free vegan and gluten free brownies was so easy to prepare. The brownies baked very nicely at 180’C’ for 25 minutes.Taste test to follow, however the sponginess of the baked brownies tells me they will be delicious.
Thanks for sharing the recipe!!
P.S. I didn’t add so much sugar, rather I addef two tbsp of applesauce plus a extra 1/4 cup blended rolled oats to soak up the extra moisture.
Hi Frank- That’s awesome! So glad that they came out a success. 😀
@Frank Kovacs, How much sugar did you use?
Can you recommend a gluten free alternative to oats?
Hi Jessica- Oats are naturally gluten-free.
@Terri Edwards, Yes, but what other FLOUR could we use that is GF if we are allergic to oats?
Hi Nana- Minimalist Baker has a great guide to baking with GF flours that should help to substitute out the oat flour for other GF flours for this recipe. https://minimalistbaker.com/guide-to-gluten-free-flours/
Can I sub maple syrup for brown sugar?
Hi Autumn- Yes, maple syrup should work just fine.
So easy to make. Found them to be moist and delicious!
Hi Sharon- Thank you for the great feedback, and I’m SO glad you enjoyed them!
Can I substitute coconut sugar for brown sugar? I cannot find vegan brown sugar
Hi JoAnne- I think coconut sugar would be just fine to substitute.
Can the sugar be replaced by monks fruit?
Hi Mary- I think subbing monks fruit would be just fine.