Black Bean Brownies

Black Bean Brownies are rich, fudgy and so chocolatey that you’ll never guess they are also good for you. Made without eggs, these bean brownies are vegan and allergy-friendly.

My flourless chickpea brownies were a success. I made them for a family dinner and everyone enjoyed. They loved my chocolate dessert so much that they couldn’t believe it had chickpeas inside.

Motivated by the positive feedbacks, last day I ventured into a new brownie recipe using black beans. Another success, this time even bigger than the previous. Trust me, if my picky brother approved, it means that they are really good. So good that “they can’t have beans inside. Unbelievable!”

If you’re looking for a delicious healthy treat, give this recipe a try. My black bean dessert is rich, fudgy, chocolatey and so indulgent that it will satisfy your sweet tooth in a matter of bites. Guilt-free!

How to make black bean brownies vegan?

This is a very easy black bean brownie recipe. It comes together in a food processor or a blender in minutes. All you should do is mixing everything together until getting a smooth brownie batter. The best thing is that this recipe only requires a bunch of simple ingredients such as black beans, cocoa powder and oats.

Ingredients & substitutes

• Black beans: This recipe uses low-sodium canned black beans, but you can also cook your beans at home.
• Cocoa powder. I used unsweetened cocoa powder, it is healthier and sugar-free. You can also replace with dutch cocoa powder.
• Rolled oats. In eggless brownies made with black beans, oats give consistency to the batter. As a replacement you can use quick oats, oat flour, or almond flour.
• Peanut butter. This adds taste and gives your black bean dessert a fudgier texture. You can replace it with almond butter or cashew butter. Use sunflower seed butter or tahini for a nut-free alternative.
• Coconut oil. A couple tablespoons of coconut oil make bean brownies fudgier and tastier. Substitute with a vegetable oil of your choice or melted butter, if desired.
• Maple syrup. Pure maple syrup sweetens black bean flourless brownies, with no refined sugar. Honey, date syrup and agave syrup are great replacements.
• Nondairy milk. I used unsweetened almond milk to keep these back bean brownies vegan and sugar-free. But any dairy or dairy-free milk works.
• Vanilla extract. A teaspoon vanilla extract enhances all flavors and contrasts the rich flavor of cocoa.
• Salt. The salt balances sweetness.
• Chocolate chips. I like making my brownie oats with extra dark chocolate chips, they are rich in taste but also poor in sugars.

Recipe directions

Step 1: Blend. Drain and rinse the beans, then add to a blender with all other ingredients: rolled oats, cocoa powder, nut butter, coconut oil, maple syrup, milk, vanilla extract, baking powder and a pinch of salt. Process until you get a smooth batter. You may need to adjust the mixture with additional milk, in case the brownie batter is still dry and crumbly. Or add more oats if sticky. Finally, stir in the chocolate chips, but do not blend again.

Step 2: Bake. Transfer the mixture to a prepared baking pan and top with chocolate chips if you desire. Bake in hot oven for 18 to 25 minutes, or until vegan flourless brownies are firm but still fudgy. Do not overbake, or they will get dry. Remove from the oven and let cool at room temperature before serving.

Dietary adaptations

This recipe already makes black bean brownies vegan, flourless, refined sugar-free and relatively high in protein. But in case you have other needs, here are some ways how to adapt the recipe to your diet.

• High protein brownies with black beans. Replace 30 grams (1/3 cup) of the oats with a protein powder of your choice, and adjust with more milk or oats if it is necessary.
• Low carb chocolate dessert. Swap out the oats for almond flour and use sugar-free syrups as a source of sweetness.
• Low sugar bean brownies. Sweeten your dessert with sugar-free syrup such as calorie-free keto maple syrup.
• Gluten-free bean brownies. Prepare this recipe with certified gluten-free rolled oats, and check that all other ingredients do not contain gluten.
• Nut-free chocolate brownies. Substitute peanut butter with sunflower seed butter or tahini.

Serving ideas

This black bean brownie recipe makes a healthy treat that is perfect for breakfasts, desserts and snacks. Enjoyed alone or with a bowl of yogurt, here are some ways how to eat black bean flourless brownies:

• Pair with a bowl of Greek yogurt and your favorite fruit for a high protein breakfast.
• Spread some more nut butter on the top for a satisfying snack or dessert.
• Drizzle som maple syrup or honey over the brownies for natural sweetness.
• Serve with a scoop of vanilla ice cream on top, the best way to eat brownies.
• Enjoy with a cup of coffee or tea for a cozy and satisfying treat.

How to store black bean brownies?

After baking, let the bean dessert cool completely at room temperature. Once cooled, cut the black brownies into squares and place in an airtight food container or zipper bags. At room temperature, they will stay fresh for up to 3 days. In the fridge, they will last for a maximum of 5 days.

Freezing bean brownies. After they have cooled, transfer to zipper bags and freeze for up to 2 months. To serve, remove from the freezer and allow them to thaw either in the fridge or at room temperature for a couple of hours. Reheat in hot oven or microwave.

How many calories in a black bean brownie?

One black bean brownie provides approximately 158 calories, but the precise nutritional values may vary depending on ingredients used and serving sizes. Here is a breakdown of the nutritional values, in case you want more information:

• 158 calories
• 5.2 g protein
• 21 g carbohydrates
• 1.1 g fats

More vegan dessert recipes

• 3 ingredient banana brownies
• 3 ingredient brownies
• Flourless muffins
• Brownie baked oatmeal
• 2 ingredient cookies
• Chickpea brownies