These Black Bean Brownies are simple fudgy brownies loaded with protein from plant-based ingredients. One serving of these decadent, chocolate-loaded brownies contains twice more protein than a regular brownie recipe thanks to the black beans! Plus, the recipe is gluten-free and vegan.
I love making healthy brownies and turning the classic recipe into delicious treats hiding nutritious vegetables, like my Butternut Squash Brownies or Healthy Brownies. These black bean brownies are no exceptions and are a great way of loading with natural proteins.
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Black Bean Brownies
Ingredients
- 1 ½ cup Black Beans - 15 oz canned black beans, raised, drained
- ½ cup Maple Syrup - (note 1)
- ½ cup Peanut Butter - (note 2)
- ½ cup Almond Milk - (note 3)
- 1 teaspoon Vanilla Extract
- 1 cup Almond Flour - (note 4)
- ½ cup Unsweetened Cocoa Powder
- 1 ½ teaspoons Baking Powder
- ⅓ cup Dairy-Free Dark Chocolate Chips - (note 5)
Instructions
- Preheat the oven to 350°F (180°C).
- Line an 8-inch x 8-inch brownie pan with parchment paper. Set it aside.
- In a food processor, add the canned black beans, maple syrup, peanut butter, almond milk, and vanilla extract.
- Blend on medium/high speed for 45 seconds or until it forms a consistent batter. You will still notice some pieces of black beans skin, and that is OK.
- Add the dry ingredients except for the chocolate chips: almond flour, unsweetened cocoa powder, and baking powder.
- Blend on medium speed for 30 seconds or until the batter is thick and consistent.
- Remove the blender blade, pour the dark chocolate chips, and incorporate into the batter using a spatula, or keep the blade and use the pulse button a few times on your food processor.
- Transfer the brownie batter into the prepared pan and spread evenly using a spatula.
- Bake the brownies for 35 minutes at 350°F (180°C) until the top is dry and a toothpick inserted in the center of the brownies comes out with a little sticky crumb on it meaning the brownies are still fudgy.
- Remove from the oven and cool down for 15 minutes into the pan. This step is crucial to ensure the brownies hold and don't crumble, so don't skip this step.
- Lift out the parchment paper from the pan to release your brownie and transfer onto a cooling rack.
- Place the brownies for 10 minutes in the fridge for a fudgier texture.
- Remove from the fridge and slice into 9 squares.
Notes
Nutrition
What Are Black Bean Brownies?
Black Bean Brownies are a fudgy of my vegan brownies made with black beans as the main ingredient to make a protein-loaded dessert.
Black beans are high in protein and a great source of iron which is particularly useful on a vegan diet.
As a result, black beans brownies are an excellent vegan dessert to indulge in sweet treats while bringing powerful nutrients to your body.
Ingredients and Substitutions
You only need these simple ingredients to make these decadent fudgy black bean brownies perfect every time:
- Black Beans – These are the foundation of the recipe, providing a moist, dense texture and a big protein boost. They also help make the brownies incredibly fudgy.
- Maple Syrup – This liquid sweetener adds moisture and balances the flavor of the cocoa. You can also use other liquid sweeteners like agave syrup or coconut nectar.
- Peanut Butter – Peanut butter adds healthy fats and a rich, creamy flavor. It also helps bind the batter together. Almond butter, cashew butter, or sunflower seed butter also work well.
- Almond Milk – This helps to achieve the right consistency for the batter. You can also use other milks like soy milk if you want to increase the protein.
- Vanilla Extract – This brings a classic, aromatic flavor that enhances the chocolate.
- Almond Flour – Almond flour gives the brownies their structure. Oat flour works too.
- Unsweetened Cocoa Powder – This is the main flavor for the brownies, providing a rich, dark chocolate taste.
- Baking Powder – Baking powder helps the brownies rise just a bit and gives them a soft, cake-like center.
- Dairy-Free Dark Chocolate Chips – These add pockets of melted chocolate throughout the brownies, making them extra decadent. You can also use chopped nuts like walnuts or pecans.
Carine’s Baking Tips
The trick to making fudgy black bean brownies is to be patient!
- Rinse Your Beans – Be sure to rinse and drain the canned black beans well before you add them to the food processor. This helps remove excess salt and liquid, which can affect the final texture of the brownies.
- Don’t Over-Process – It’s okay if you see a few small specks of black bean skin in your batter after blending. Blending too long can make the batter too smooth and take away from the fudgy texture.
- Parchment Paper Is Your Friend – Using parchment paper to line your pan makes it much easier to lift the baked brownies out and transfer them to a cooling rack without breaking.
- Cooling Is Crucial – Do not skip the cooling steps. Letting the brownies cool in the pan and then in the fridge allows them to firm up and become fudgy. If you slice them while they are warm, they will likely crumble.
- Make Them Fudgier – For the best fudgy texture, place the sliced brownies in the fridge for a couple of hours or even overnight. They hold their shape much better and have a denser texture when chilled.
How To Make Black Bean Brownies
This recipe is super simple to make, it’s one of my fastest brownie recipes. All you need to make these is a food processor and 5 minutes.
More Vegan Brownie Recipes
If you love vegan fudgy brownies, I recommend you also try:
Love this recipe as-is, but wondering if I can sub applesauce or mashed banana for some of the oil and/or maple syrup?
You can always swap some of the oil for mashed banana or applesauce, the result is moister, the brownies hold their shape a little less tho.
I made these brownies for a picnic this past weekend. I substituted whole wheat flour for oat. I also substituted PB2 powder and water mixed together for oil. They turned out great! First time making black bean brownies, and I’ll definitely be doing so again!
These turned out INCREDIBLE. Will be making them all the time now. Many Mahalos from Honolulu for Sharing this recipe.
I have a question….I have made these so many times and my entire family LOVES them! We’re heading to Colorado for a vacation and I’m planning to make these when we get there.
*Does anyone know if I need to make any adjustments because of the altitude??
It turned out great! Easy to make as a college student too. I substituted monk fruit and whole wheat flour, which was also great for those who can do gluten. Thank you for sharing the recipe!
Hi,
If I use fresh beans (that I soak overnight) – Do I need to use the amount of 15oz beans or less?
I guess yes, but I didn’t try this option so I am not too sure, sorry
P.S. oops forgot to mention in my review just now that I also added 1 tsp decaf instant coffee and some vanilla:)
Loved these! I did only use 2 TBL of coconut oil and made up the rest of the 1/4 cup with almond butter and tahini. I don’t think you even need to use coconut oil at all so next time I’ll try that just adding more nut and seed butter. I also added a dash of stevia and only used walnuts to cut down on sugar . I made it all in my high speed blender. Couldn’t wait to sample so tried it straight out of oven. It held together even when hot, like a slice of fudge. Maybe because I used the blender and added the nut and seed butter so it was the perfect consistency. Left a few pieces on the counter and the rest put in fridge for 10 minutes. Either way very easy to cut whether or not you put it in fridge. It was a little more set in fridge but both ways worked for me with the way I tweaked the recipe a little. Thanks.
Hi! I know this sounds silly, but will white beans also work for this recipe?
I never tried that before, I guess so
Your recipe says to use a 8×8 pan but your picture/video has a bigger pan size, looks like a 9×13. Which size should be used?
My pan is a New Zealand slice pan a rectangle size that is pretty similar to 8 x 8. I did the recipe many times in a 8 x 8 and it works perfectly too.