These vegan black bean brownies are fudgy and moist and decadently delicious. No one would guess that black beans are the main ingredient!
- 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)*
- 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 Tbsp of ground flaxseed meal with 6 Tbsp 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 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.
*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
- 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