These vegan black bean brownies are fudgy and moist and decadently delicious. No one would guess that black beans are the main ingredient!
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.
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.
- 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.
- Add vegan chocolate chips and fold them 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.
- 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.
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.
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.
More Vegan Brownies Recipes
- Vegan Chocolate Brownies
- Raw Vegan Brownies
- Simple Vegan Brownies
- Vegan Zucchini Brownies
- Vegan Gluten Free Brownies
- Vegan Biscoff Brownies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Black Bean Brownies
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Thanks so much Cindy!
The BEST vegan, black bean brownie recipe I have ever tried! Moist, and chocolately!
Thanks so much Cathy!
Hi just made a batch with carob powder, oats flour, and coconut oil substitutes. Very tasty.
So glad it worked out great!