Vegan Black Bean Brownies

4.92 from 24 votes

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

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 264kcal

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

Preheat the oven to 350°F (180°C). Spray a 9x9 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 9x9 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.

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.