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    Home » Brownies and Bars

    Vegan Black Bean Brownies

    Published: Jun 24, 2020 Updated: May 10, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Black Bean Brownies

    These vegan black bean brownies are fudgy and moist and decadently delicious. No one would guess that black beans are the main ingredient!

    Vegan black bean brownies stacked up on a wooden board.

    Black beans aren’t what you would automatically think of when you think of brownies, yet they are the main ingredient in these vegan black bean brownies and no one would even know they’re there at all.

    All you can taste is the most fudgy and decadent brownie ever. These are indulgent to the extreme.

    They’re packed with chocolate flavor and they even have those gorgeous shiny cracked tops!

    Of course if you love brownies then you’ll definitely love our fudgy vegan brownies and our vegan biscoff brownies so check those out too.

    Vegan black bean brownies on a wooden board.

    How To Make Vegan Black Bean Brownies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Prepare your flax eggs by mixing ground flaxseed meal with hot water and letting it sit so it becomes gloopy.
    • Add black beans to the food processor along with the flax eggs, oil and vanilla extract and process until well mixed.
    Black beans, flax eggs, oil and vanilla added to food processor and processed.
    • Transfer the black bean mix to a mixing bowl and add all purpose flour, cocoa powder, sugar, baking powder, salt and instant coffee and mix into a thick batter.
    Black bean mix added to mixing bowl along with dry ingredients and mixed into a brownie batter.
    • Add vegan chocolate chips and fold them in.
    Chocolate chips added to brownie batter and mixed in.
    • Transfer to a 9×9 square dish lined with parchment paper so that there is overhang on each side, and smooth down.
    • Sprinkle more chocolate chips directly on top of the brownies.
    • Bake for 40 minutes at 350°F. The tops of the brownies should be shiny and cracked and dry.
    Brownie batter in a 9 inch square dish before and after baking.
    • Allow to cool for a few minutes before lifting the brownies out using the parchment paper overhang and place them on a cutting board.
    • Allow to cool completely before cutting into squares.
    Baked vegan black bean brownies on a wooden cutting board and then cut into squares.

    Ingredient Notes

    Canned Black Beans: We used canned black beans that we drained and rinsed before use. This is certainly the easiest way to go about it. It worked out to 3 cups (500g) of black beans. If you don’t want to use canned black beans and want to rather cook them yourself, then you can do so, and just use 3 cups of cooked black beans.

    Canola Oil: We used canola oil in this recipe, but you can use any vegetable oil or even olive oil. If you use coconut oil then melt it first.

    Instant Coffee: This recipe uses a little finely ground coffee or instant coffee to boost the chocolate flavor. The brownies don’t taste like coffee at all, it just enhances the chocolate flavor. You can omit it if you prefer though.

    Chocolate Chips: You can use any vegan chocolate chips that you like, or you can chop up a bar of vegan chocolate and use that instead.

    Make It Gluten Free

    If you want a gluten free version of these brownies then you can use a gluten-free all purpose flour blend in the same quantity as the regular flour.

    A stack of black bean brownies on a wooden board.

    Storing and Freezing

    These brownies will keep very well in an airtight container for up to a week. You can also store them in an airtight container in the fridge.

    They are freezer friendly as well if you would like to freeze them.

    Black bean brownies stacked up on a wooden board.

    More Vegan Brownies Recipes

    1. Vegan Chocolate Brownies
    2. Raw Vegan Brownies
    3. Simple Vegan Brownies
    4. Vegan Zucchini Brownies
    5. Vegan Gluten Free Brownies
    6. Vegan Biscoff Brownies

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan black bean brownies stacked up on a wooden board.

    Vegan Black Bean Brownies

    These vegan black bean brownies are fudgy and moist and decadently delicious. No one would guess that black beans are the main ingredient!
    4.91 from 22 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 16
    Calories: 264kcal
    Author: Alison Andrews

    Ingredients

    • 2 Flax Eggs (2 Tablespoons Ground Flaxseed + 6 Tablespoons Hot Water)
    • 2 (15-ounce) Cans Black Beans Drained and Rinsed
    • ½ cup Canola Oil (120ml)
    • 2 teaspoons Vanilla Extract
    • ½ cup All Purpose Flour (63g)
    • ¾ cup Cocoa Powder (65g) Unsweetened
    • 1 ½ cups White Granulated Sugar (300g)
    • 1 teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 teaspoon Instant Coffee Powder Optional*
    • 1 cup Vegan Chocolate Chips (175g) plus more to place directly on top of the brownies
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    Instructions

    • Preheat the oven to 350°F (180°C). Spray a 9×9 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set it aside. 
    • Prepare your flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
    • Drain and rinse your black beans and then add them to the food processor along with your flax eggs, oil and vanilla extract and process until well mixed.
    • Transfer the mix to a mixing bowl and add in the all purpose flour, cocoa powder, sugar, baking powder, salt and instant coffee powder and mix into a thick batter. 
    • Add the chocolate chips and fold them in. 
    • Transfer to your prepared 9×9 square dish and smooth down. 
    • Sprinkle more chocolate chips directly on top of the brownies. 
    • Bake for 40 minutes. The tops of the brownies should be shiny and cracked and dry. 
    • Allow to cool for a few minutes before lifting the brownies out using the parchment paper overhang and place them on a cutting board. 
    • Allow to cool completely before cutting into squares. 

    Notes

    1. Black beans: The rinsed and drained black beans (from the two cans) works out to 3 cups (500g) of black beans. So if you don’t want to use canned black beans and want to rather cook them yourself from dried, then you can do so, and just use 3 cups of cooked black beans in the recipe. If you’re using canned black beans like we did, then just use the two 15-ounce cans, there is no need to weigh or measure out the beans. 
    2. Canola Oil: We used canola oil in this recipe, but you can use any vegetable oil or even olive oil. If you use coconut oil then melt it first. 
    3. Coffee: The instant coffee powder is to boost the chocolate flavor. The brownies don’t taste like coffee at all, it just enhances the chocolate flavor. You can omit it if you prefer though. 
    4. Chocolate Chips: You can use any variety of vegan chocolate chips or you can cut up a bar of vegan chocolate and use the chocolate chunks instead. 
    5. Gluten Free: If you’d prefer these brownies to be gluten-free then you can use a gluten-free all purpose flour blend in the same quantity as the regular flour. 
    6. Storing and Freezing: Keep them stored in an airtight container for up to a week. You can also store them in an airtight container in the fridge. They are freezer friendly as well if you would like to freeze them.

    Nutrition

    Serving: 1Brownie | Calories: 264kcal | Carbohydrates: 39.3g | Protein: 4.7g | Fat: 11.5g | Saturated Fat: 3g | Sodium: 225mg | Fiber: 5.9g | Sugar: 24g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Gardeen says

      December 19, 2022 at 1:47 pm

      Could I omit the chocolate chips ? (just because I am dying to make these now and don’t have any chocolate chips on hand). By the way your recipes are my go -to EVERY time I want to make just about anything. I don’t think twice before following your recipes. I always trust they are foolproof already, and I am never ever wrong about that.

      Reply
      • Alison Andrews says

        December 20, 2022 at 10:46 am

        Thank you so much! I really appreciate your trust in our recipes! And you can definitely omit the chocolate chips. 🙂

        Reply
    2. Julia says

      October 21, 2022 at 9:47 am

      The best vegan brownie I’ve ever eaten. 🖤5 stars

      Reply
      • Alison Andrews says

        October 22, 2022 at 12:39 pm

        Yay! Thanks so much Julia!

        Reply
    3. Cindy M says

      May 01, 2022 at 3:56 pm

      So delicious! They are soft and moist and a little cakey towards the top. The instant coffee really brings out the cocoa flavor. I used regular dark choc chips. This will be my new go to brownie recipe… it’s that good! Thanks..glad I found it.5 stars

      Reply
      • Alison Andrews says

        May 03, 2022 at 9:57 am

        Thanks so much Cindy!

        Reply
    4. Cathy says

      November 06, 2021 at 11:05 pm

      The BEST vegan, black bean brownie recipe I have ever tried! Moist, and chocolately!5 stars

      Reply
      • Alison Andrews says

        November 07, 2021 at 11:41 am

        Thanks so much Cathy!

        Reply
    5. Iris says

      October 17, 2021 at 3:56 pm

      Hi just made a batch with carob powder, oats flour, and coconut oil substitutes. Very tasty.

      Reply
      • Alison Andrews says

        October 18, 2021 at 1:53 pm

        So glad it worked out great!

        Reply
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