Vegan Black Bean Brownies 1-bowl recipe

Vegan black bean brownies are simple fudgy black bean brownies loaded with protein. In fact, one serve contains 2 times more protein than a regular brownie recipe. Plus, the recipe is gluten-free!

BLACK BEAN BROWNIES

Serious question for you guys, do you like chocolate? Anyone with me? I feel like I am not the only one having a love affair with chocolate.
All that said, I love chocolate treats that are nourishing, easy to make, and decadent. So say hello to my easy black bean brownies recipe.

What is a vegan black bean brownie?

Vegan black bean brownies are fudgy protein brownies using black beans as the main ingredient. Most of you know that black beans are high in protein and also a great source of iron on a vegan diet. Therefore, black beans brownies are the best vegan chocolate dessert to indulge in  sweet treats while bringing powerful nutrients to your body.

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Easy black bean brownies

Did I say that this is a simple black bean brownies recipe? They are definitely the fastest brownies to make. All you need is a food processor, 5 minutes and the vegan brownie batter is ready. Who’s not to love a quick easy vegan brownie recipe, right? This is the ingredients you need, and some tips, to make those decadent fudgy black bean brownies perfect every time:

  • Black beans – I recommend canned black beans. You can soak raw black beans overnight too but if you don’t like to wait like me, go for canned black beans. Make sure you drain and rinse them well before using in this brownie recipe.
  • Maple syrup – or brown rice to lower glycemic index or even Monk fruit Sugar free syrup if you want sugar free black bean brownies.
  • Coconut oil – or any nut or seed oil you like. Vegetable oils would work too if desired.
  • Oat flour – or all-purpose flour or gluten-free flour.
  • Flaxseed meal – the tiny amount used in this recipe had the best chew to the brownies. You can also use ground chia seeds.
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Dark chocolate chips – this is optional, you can also use walnuts, pecan or vegan sugar-free chocolate chips to decrease sugar.

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How to make fudgy black bean brownies?

The trick to making fudgy black bean brownies is to be patient! I always recommend 3 steps to achieve the best fudgy brownie texture.

  1. Don’t over-bake – the best baking time is 15 minutes on convection mode or 18 minutes on regular mode. The brownie should be cracked on top but still soft in the center.
  2. Cooldown at room temperature in the brownie pan – you must cool down your brownies for 15 minutes in the pan. That is during this step that the magic happens.
  3. Refrigerate – this last step is not optional, pop up your brownies 10 minutes in the fridge. This will set the brownie, avoid crumbly brownies and deliver the best fudgy texture.

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How to store brownies?

You can store brownies in the fridge, in an airtight container for up to 4 days. Otherwise, you can freeze brownies in silicone bags. Defrost the 3 hours before at room temperature.

More vegan brownie recipes

If you love fudgy vegan brownies, I recommend you also try

Did you try this easy black bean brownies recipe yet? Share a picture with me on Instagram! I will be excited to see your creation and reshare in my story.

Your friend, Carine

Vegan black bean brownies

Vegan black bean brownies an fudgy vegan brownie loaded with protein from black beans
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: vegan black bean brownies, vegan desserts
Servings: 12 serve
Calories: 123kcal
Author: Carine
4.69 from 35 votes

Ingredients

Liquid ingredients

  • 1 1/2 cup Black beans - 15 oz canned black beans, raised, drained
  • 1/2 cup Maple syrup - or brown rice syrup or monk fruit syrup if sugar free
  • 1/4 cup Coconut oil - melted, or almond oil or avocado oil

Dry ingredients

Instructions

  • Preheat oven to 180°C (350°F).
  • Line a brownie pan (8 inches x 8 inches) with parchment paper. Set aside.
  • In a food processor, add the canned black beans, coconut oil and maple syrup.
  • 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 the chocolate chips: oat flour, unsweetened cocoa powder, flaxseed meal, baking powder and baking soda.
  • Blend on medium speed for 30 seconds or until the batter is thick and consistent.
  • Remove the blender blade, pour in dark chocolate chips and incorporate into the batter using a spatula.
  • Transfer the brownie batter into the prepared pan and spread evenly using a spatula.
  • Bake 15 minutes on convection mode or 18 minutes or regular mode. You know the brownies are ready when the top is set, cracked, center is not jiggly but still soft.
  • Remove from the oven and cool down 15 minutes into the pan. This step is very important to ensure the brownie 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 brownie immediately 10 minutes in the fridge (not longer) to set an create the most amazing fudgy texture.
  • Remove from the fridge and slice into 12 squares.

Storage

  • Store the brownies into an airtight container for up to 4 days in the fridge or 2 days at room temperature. You can freeze your brownies, defrost 3 hours before.

Notes

How to make oat flour? 
Place rolled oats into a blender, blend on high speed until a thin powder form. Store up to 3 months in a airtight glass jar. 

Nutrition

Serving: 1serve | Calories: 123kcal | Carbohydrates: 17.3g | Protein: 2.7g | Fat: 5.4g | Fiber: 2.9g | Sugar: 8g

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Reader Interactions

Comments

    • Carine

      Hi! Thanks for trying the recipe. That is probably because your oat flour is slightly coarser than mine you can try adding up to 3/4 cup. Also make sure your pan is not too small or they will be thicker and therefore requires longer baking time to hold. Did you store them in the fridge too before cutting into square as recommended? This step make all the difference too. I hope it get better next time! Enjoy the recipe, XOXO Carine.

  1. Kris

    Can I use Olive oil? My heart issues don’t permit use of the other oil. I have an oil n vinegar store so I may be able to snag a coconut or avocado flavored olive oil.

    • Carine

      It will work but I would recommend a light olive oil to avoid a strong olive flavor in the brownie. Other healthy oil are avocado oil, almond oil. Enjoy the recipe, XOXO Carine.

    • Carine

      I am sorry to hear that, but this is a vegan recipe blog so the recipe are not low carb but egg free, dairy free and cruelty free. If you are looking for low carb recipe, follow me on my low carb keto recipe blog http://www.sweetashoney.co. I see you there. XOXO Carine

  2. Dawnivan Sept

    5 stars
    I just made these and they are so good. I made a couple modifications. I used honey instead of syrup, and I did 1/8 cup natural peanut butter and 1/8 cup oil. I also made a chocolate black bean icing that is to die for. They are fudgy and delicious. I will defiantly be making again.

    • Carine

      Oh thank you so much for the lovely feedback and for sharing your aaptation! I will definetly try this too 🙂 I am happy you find my blog, Enjoy the recipes around here XOXO Carine.

  3. marlon

    5 stars
    These are so good I had to be scrapping crumb off the wax paper. Yow this brownie making it hard for me pick between between this n the sweet pototo version.

    • Carine

      Both options are great. Popping brownies in the fridge is a great way to add some fudgy texture to the brownies. Enjoy and take care, XOXO Carine

  4. Vanessa

    Thanks for every recipe! I love them all! In this case may I change the flour? I have almond, chickpea and coconut… Thank you!!!

    • Carine

      Yes sure! Chickpea flour in same amount will work the best for this recipe. Almond flour should work too but the brownies might be fragile and very soft/fudgy. Let me know how it goes. XOXO Carine

  5. Whitney

    4 stars
    These are more delicious than they even look in the pics! However, how did you cut them to be able to be bars? They all smoosh when I try to get one out

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