Black bean brownies, a tasty dessert made with black beans instead of flour. They’re vegan, gluten-free, super healthy and so easy to make.
These black beans brownies are mind-blowing and taste AMAZING. I’m a brownie lover, I’ve shared so many brownie recipes on the blog and I’m sure this is not the last recipe I’m going to post.
They’re made with black beans instead of flour. It could sound weird, but trust me, they’re SO GOOD and you can’t notice the bean flavor at all. Besides, it’s the perfect recipe if you’re trying to limit or avoid flour in your diet.
These brownies are so moist and soft. The texture is actually something between a classic brownie and a chocolate fudge. They break easily, but it’s normal and I’m sure you’re going to love them.
Feel free to add more or less sugar depending on how sweet you like your brownies. Add 1/4 or 1/2 cup of sugar first, then try the batter and add more if needed. I added 1 cup of sugar but you may want to add a different amount.
I don’t use refined sweeteners on a daily basis, but I’m okay with natural sweeteners. If you want something even healthier, try to add dates or some date syrup instead. If the batter is too thick, just add some liquid like coconut oil or milk.
Liquid sweeteners are not ideal for this recipe, as the batter will be too watery if you use them. You could add oats, ground almonds or any type of flour, but I’m not sure it’s going to work as I’ve never tried it myself.
Raw cacao and carob powder are good alternatives to cocoa powder. If you use raw cacao you’ll probably need to add less, as it has a stronger flavor. If you use carob powder you may need to add less sugar as it’s sweeter than cocoa powder.
ingredients for black bean brownies
These are the ingredients you’ll need to make this black bean brownies recipe:
- Black beans – Canned black beans are so convenient, but I prefer to cook them from scratch. I make them in my Instant Pot in big batches for the week and I don’t add any salt. Any other beans will do, though.
- Brown, cane or coconut sugar – Feel free to use other types of sugar. I don’t think a liquid sweetener will work because if you use one, the batter will be too watery. You could add some flour, but I’m not sure the recipe is going to work. Dates are also a good alternative, just add some milk if the batter is too thick.
- Unsweetened cocoa powder – Raw cacao and carob powder are also great. If you use carob powder you’ll probably need to add less sugar, though.
- Coconut oil – I love coconut oil for baking, but you could use any other oil instead (oils with a neutral flavor are ideal), or even vegan butter. If you’re oil-free, you could use any nut butter instead, and then add more milk if needed. I’ve never tried it, though. You could also add some milk instead of the oil.
- Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because your brownies will taste even better.
- Baking powder – I guess you could also use some baking soda, but I think you’ll probably need to add more.
- Salt – This ingredient is optional. It enhances the cocoa powder flavor, though.
- Flax eggs – I guess you could use other egg replacers instead, but I’ve never tried it myself.
- Vegan chocolate chips – If you can’t find them, or prefer a healthier alternative, just use some chopped dark chocolate instead, or even cacao nibs.
how to make black bean brownies
- Preheat your oven to 350ºF or 180ºC.
- Add all the ingredients to a food processor or a powerful blender (except the chocolate chips) and blend until smooth.
- Line an 8×8 inch (20×20 cm) square baking pan with some parchment paper, or grease the pan with some coconut oil if you don’t want to use parchment paper.
- Pour the batter into the pan, smoothing the top out evenly, and top with the vegan chocolate chips.
- Bake for about 30 to 40 minutes (my brownies were ready in 35 minutes). Remove from the oven, allow to cool in the pan for at least 15 minutes, then transfer to a cooling rack and let cool completely before slicing.
- Keep leftovers in an airtight container in the fridge for about 5 to 7 days.
looking for more brownie recipes?
- Vegan Brownies
- Sweet Potato Brownies
- Raw Vegan Brownies
- Ultimate Vegan Gluten Free Brownies
- Gluten Free Brownies
did you make this black bean brownies recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1 15-ounce can of black beans (425 g), drained and rinsed, see notes
- 1 cup brown, cane or coconut sugar (180 g)
- 1/2 cup unsweetened cocoa powder (40 g)
- 1/4 cup coconut oil (4 tbsp or 65 ml), melted
- 1 tsp vanilla extract, optional
- 1 tsp baking powder
- 1/4 tsp salt
- 2 flax eggs
- 2 tbsp vegan chocolate chips, optional
- Preheat the oven to 350ºF or 180ºC.
- Add all the ingredients to a food processor or a powerful blender (except the vegan chocolate chips) and blend until smooth.
- Line an 8×8-inch (20×20 cm) square baking pan with some parchment paper. You could also grease the pan with some coconut oil if you don’t want to use parchment paper.
- Pour the batter into the pan, smoothing the top out evenly, and top with the chocolate chips.
- Bake for 30-40 minutes (my brownies were ready in 35 minutes). Remove from the oven, allow to cool in the pan for at least 15 minutes. Transfer to a cooling rack and let cool completely before slicing.
- Keep leftovers in an airtight container in the fridge for 5-7 days.
- I cooked the black beans from scratch, so I used 1 and 1/2 cups or 250 g of cooked black beans. You could also use other types of beans.
- Nutritional info doesn’t include the chocolate chips.
- Serving Size: 1/9 of the recipe
- Calories: 189
- Sugar: 19.9 g
- Sodium: 77 mg
- Fat: 7.5 g
- Saturated Fat: 5.7 g
- Carbohydrates: 29.8 g
- Fiber: 4.5 g
- Protein: 3.7 g