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!

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 also love our simple vegan brownies recipe, so check that 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 some 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 mix to a mixing bowl and add in some all purpose flour, cocoa powder, sugar, baking powder, salt and instant coffee and mix into a thick batter.
• Add 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.

Recipe Tips

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.

The 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

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

Vegan Black Bean Brownies

---

★★★★★

5 from 7 reviews

• Author: Alison Andrews
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 16
• Diet: Vegan

Print Recipe

Pin Recipe

Description

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

---

Ingredients

• 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal + 6 Tbsp Hot Water)
• 2 15oz (425g) Cans Black Beans (Drained and Rinsed)*
• 1/2 cup (120ml) Canola Oil*
• 2 tsp Vanilla Extract
• 1/2 cup (63g) All Purpose Flour*
• 3/4 cup (65g) Unsweetened Cocoa Powder
• 1 and 1/2 cups (300g) White Granulated Sugar
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Finely Ground or Instant Coffee (Optional)*
• 1 cup (175g) Vegan Chocolate Chips (Plus more to place directly on top of the brownies)*

---

Instructions

1. 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. 
2. Prepare your flax eggs by mixing 2 Tbsp of ground flaxseed meal with 6 Tbsp of hot water. Let it sit for a minute to become gloopy.
3. 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.
4. Transfer the mix to a mixing bowl and add in the all purpose flour, cocoa powder, sugar, baking powder, salt and instant coffee and mix into a thick batter. 
5. Add the chocolate chips and fold them in. 
6. Transfer to your prepared 9×9 square dish and smooth down. 
7. Sprinkle more chocolate chips directly on top of the brownies. 
8. Bake for 40 minutes. The tops of the brownies should be shiny and cracked and dry. 
9. Allow to cool for a few minutes before lifting the brownies out using the parchment paper overhang and place them on a cutting board. 
10. Allow to cool completely before cutting into squares. 

---

Notes

*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. 

*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. 

*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. 

*The finely ground coffee or instant coffee 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. 

*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. 

*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.

• Category: Dessert
• Method: Bake
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Brownie (of 16)
• Calories: 264
• Sugar: 24g
• Sodium: 225mg
• Fat: 11.5g
• Saturated Fat: 3g
• Carbohydrates: 39.3g
• Fiber: 5.9g
• Protein: 4.7g

Keywords: vegan black bean brownies