Last updated on August 26th, 2022 at 01:06 pm
I’ve been devouring these vegan black bean brownies for months. MONTHS! You know why? They don’t taste or smell like black beans. At all. In fact, they’re super fudgy, rich, and so wonderful. Great for meal prep, this easy black bean brownie recipe is gluten-free, vegan, healthy and high-fiber.
My Favorite Black Bean Brownies
I talked about my black bean brownies a while ago when I shared these chickpea blondies. I told you how delicious they were and how I’m gonna share the recipe and then I disappeared like a talented magician and abandoner.
Honestly, I now had about three months of these fudgy brownies. I’ve made them about 363 times and I’m kinda sick of them. They’re healthier, they’re super tasty, but I think I won’t be making any brownies for at least 3-4 more months.
However, you definitely want to have this easy recipe for black bean brownies for those days when you crave a really rich brownie. They’re exactly that, decadent, dense and super chocolatey. The type that might just knock you out for a while if it wasn’t for all the caffeine.
If you’re wondering, the black bean brownies don’t have that crunchy crust that we all love. Just saying – don’t want to disappoint you.
Another great thing about these black bean brownies is that they come together quickly and in one bowl or in a food processor. Spread them into a small baking pan and the job is almost done!
Here are the ingredients you need:
- dark chocolate
- coconut sugar
- raw cocoa powder
- canned black beans
- baking soda
- peanut or almond butter
I know, beans with chocolate sounds mouthwatering.
Sometimes I also add a little bit of water to make the brownies really fudgy. If you don’t have water, use almond milk. This statement kinda makes me feel like Marie Antoinette.
Note that if you do add water these might not turn out too rich, but they’re still delicious.
How To Make Black Bean Brownies
To make black bean brownies you need to:
- Open a can of black beans and rinse and drain them. We don’t need that slime in the brownies. Rinse and drain really good and make sure no black beans have escaped or been hurt.
- Then add all ingredients to a bowl except for the chocolate and smash them the same way you’d smash a mosquito – using an immersion blender. If you have a really good blender you can also use that one for the recipe.
- Then melt the chocolate with a little bit of coconut oil using that hazardous incubator called a microwave. Torture the chocolate in there for around 20-30s and if it hasn’t melted all the way through then torture it some more. Then stir the chocolate using a small spoon to melt any chocolate chunks that were left unmelted. Do it until it’s all smooth and delicious.
- Resist the urge to eat the melted chocolate with a spoon or your fingers. Drink some water instead and imagine it tastes like chocolate.
- Add the melted chocolate to the other ingredients and mix it in manually or automate it with a blender
- Line a small baking pan with parchment paper and spread the brownie mixture inside
- Bake at 350F/180C for about 20 minutes
- Take out and let the brownies cool off. Then eat some.
How To Store The Black Bean Brownies
If there are any brownies left put them into an airtight container and store in the fridge. These might even freeze well, but I haven’t tested it since they’re gone within 2-3 days.
Well, that’s it, we’ve got the most delicious, rich brownies! I hope you enjoy them as much as I did over the last few months and then when you get sick of them, take a break and do it again.
More Vegan Dessert Recipes:
- 30-Minute Delicious Peanut Butter Chickpea Blondies
- Healthy Oatmeal Apple Crumble Pie (Vegan)
- Oatmeal Pumpkin Pie Bars
- 1 can black beans, rinsed and drained
- 3 Tbsp cocoa powder
- 1/3 cup coconut sugar
- 1/2 cup dark chocolate
- 3 Tbsp coconut oil
- 1 tsp vanilla
- 1/2 tsp baking soda
- 4 Tbps peanut butter or almond butter
- pinch salt
- Preheat the oven to 350F / 180C.
- Rinse and drain the beans.
- Add all ingredients except for the chocolate to a bowl and mash using an immersion blender.
- Melt the chocolate with a little bit of coconut oil in the microwave in 20-30s intervals. (you'll probably need to do it twice).
- Add it to the black bean mixture and combine until you get a smooth, chocolatey, even mixture.
- Line a baking pan with parchment paper and spread the mixture evenly.
- Bake for about 20-30 minutes. I like to leave mine a little bit underbaked - I feel like it makes them fudgier.
- Take out of the oven and let the brownie cool off before slicing.
- Store in an airtight container in the fridge.
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 379mgCarbohydrates: 31gFiber: 6gSugar: 16gProtein: 8g
Originally published in September 2020, updated in August 2022.