Vegan Black Bean Brownies

Fudgy Vegan black bean brownies are gluten-free, nut-free, flourless, paleo, refined-sugar-free, and made with simple ingredients. You would never know these super chocolatey brownies were healthy!

Brownies made from black beans? Hold up!

Yeah, you heard me right. These black bean brownies are about to blow your mind.

Who knew legumes could be turned into such a rich, fudgy brownie!?

I will admit, I had my doubts, but I am a tried and true black bean brownie stan after this recipe. I firmly believe you will be, too!

What ingredients make up nut-free vegan black bean brownies?

Black Beans: One 15 oz can that has been rinsed and drained. I have been curious to make this recipe using chickpeas but have yet to get around to it! If you give it a try, please let me know how they turn out. 🙂

Coconut Oil: Can sub any oil, but I recommend coconut oil.

Maple Syrup: Feel free to replace with honey or agave nectar if you’re not vegan.

Flax Eggs: To make flax eggs, combine 1 tbsp ground flaxseed with 3 tbsp water. You will need two flax eggs for this recipe.

Vanilla Extract: I haven’t tried using any other flavorings, but I bet peppermint extract would make for delicious peppermint flourless brownies during the holidays!

Others: Cocao Powder, Baking Powder, Cinnamon, Salt, and Chocolate Chips.

What are the benefits of black beans?

By replacing all-purpose flour, that has little nutrients in it, with black beans, you’re able to amp up the fiber and protein content.

Black beans are also rich in vitamins and minerals like vitamin a, calcium, iron, and manganese.

Black beans are also a great source of folic acid and have high levels of flavonoids.

How to store black bean brownies:

I recommend storing your brownies in the fridge in an air-tight container for up to five days.

I would not keep them on the counter for more than 24 hours since they are bean-based.

I personally enjoy eating them chilled out of the fridge anyways because it increased the fudge-like texture and consistency.

Pop them in the microwave for a few seconds and you can easily achieve that fresh-out-of-the-oven taste and texture.

I hope you all enjoy this easy black bean brownie recipe! Believe me when I say your guest will never guess what’s in them.

Heck, if my husband who has the BIGGEST sweet tooth of anyone I know was going back for seconds, I think you’ll be able to fool anyone.

As always, be sure to tag me on Instagram when you make this recipe or any of my other recipes!

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If you like these flourless brownies you will also love:

• Flourless Sweet Potato Brownies
• Super Fudgy Date Brownies
• Chocolate Peanut Butter Banana Muffins
• Vegan Banana Chocolate Chip Cookies AKA The BEST Cookies Ever

Vegan Black Bean Brownies

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 12 Brownies

Ingredients

  

1x2x3x

• 15 Oz Black Beans 1 can rinsed and drained
• 1/4 Cup Coconut Oil Melted
• 1/3 Cup maple syrup Can sub honey if not vegan
• 1/2 Cup Cocoa Powder
• 2 Tbsp Ground Flaxseed Combined with water to make flax eggs
• 1 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1/2 Tsp Vanilla Extract
• 1/4 Tsp Salt
• 1/2 Cup Chocolate Chips

Instructions

 

• Preheat your oven to 350F and line an 8x8 baking pan with parchment paper.
• Make two flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp water and set aside. Let sit for ~8 minutes.
• Rinse and drain your beans then add to your food processor with melted coconut oil and maple syrup. Blend until smooth, scraping down the sides with a rubber spatula in between.
• Add all of the ingredients to your food processor except your flax eggs and chocolate chips.
• Blend on high until no lumps remain and your batter has no signs of black beans. Once you reach your desired texture, add in flax eggs and blend again.
• Turn off your food processor and fold in the chocolate chips, setting some aside to add on top at the end.
• Pour batter into your lined 8x8 baking pan and top with remaining chocolate chips. Bake for 25-30 minutes.
• Remove from the oven and allow to cool in the pan for 10 minutes before serving.
• Store in your fridge for no more than 3 days.

Tried this recipe?Let us know how it was!