Dense and fudgy Vegan Black Bean Brownies are so incredibly delicious that you’ll forget how healthy they are! Completely flourless, naturally gluten and oil free, and loaded with walnuts, every bite tastes like a chocolate lover’s dream.
Brownies made out of beans?? You betcha! These Vegan Black Bean Brownies are so chocolatey, sweet, and fudgy. Plus, they’re naturally gluten free, oil free, and healthy!
You may never go back to regular vegan brownies recipes after taking a bite of these gluten free black bean brownies. They’re full of chocolatey goodness as well as walnuts and orange zest, and taste nothing like beans (so great, right?!).
I really think you’re going to love them because they’re:
- Made without flour, flax eggs, oil, or dairy!
- Can be made refined sugar free without the chocolate chips.
- Not overly sweet.
- Moist, chocolatey, and rich.
- The perfect healthy vegan dessert!
Looking for more healthy vegan gluten free brownies to try? Make these Raw Vegan Brownies next!
Black bean brownie ingredients
- Black beans - This is the perfect recipe to make when you have leftover cans of black beans to use up.
- Dates - Soaked dates help form the sticky brownie batter, keep everything intact, and add a touch of natural sweetness.
- Almond butter - Peanut butter, another nut butter, or seed butter also works.
- Maple syrup - You could also use granulated sugar or another liquid sweetener. If using granulated sugar, go with ⅓ to ½ of a cup.
- Cocoa powder - Because you can’t have chocolate brownies without cocoa powder!
- Instant espresso - Don’t worry, this doesn’t make the brownies taste like coffee! The espresso, instant coffee, or brewed coffee or espresso will only enhance the chocolatey flavor.
- Walnuts - Optional, but they add some nice texture. You can always replace these with almonds, pecans, peanuts, or another nut you love.
- Chopped chocolate - Use dark chocolate or vegan chocolate chips to make these vegan brownies taste extra chocolatey.
- Orange zest - This is also optional but tastes so fresh and bright among the rich chocolate.
Jump to:
How to make vegan black bean brownies
Dates and black beans are mixed together with wet and dry ingredients to form the easy chocolate brownie batter. After a few minutes in the oven, you’ll be able to enjoy this ooey gooey vegan dessert! Here’s how it’s done:
- Place the dates in a bowl and cover them in boiling water. Let them soak for a few minutes so they can soften, then drain the water.
- Add the soaked dates and black beans, milk, maple syrup, and almond butter to a food processor. Blend together and Mix until smooth.
- Add the rest of the ingredients to a large bowl along with the date and bean mixture and gently stir everything together until combined.
- Pour the brownie batter into a brownie pan and bake.
- Let the finished black bean brownies cool completely before slicing and enjoying. For full ingredients and instructions see printable recipe card below.
Tips for success
- You can make this healthy brownie recipe in a blender if you don’t own a food processor.
- Drain, rinse, and dry the canned black beans beforehand so the brownies don’t have too much liquid in the batter.
- Sprinkle a few extra chocolate chips on top of the brownie batter before they go in the oven.
- If you don’t own a brownie pan, use a regular 9 x 13 baking dish or a greased muffin tin instead.
- Make the gluten-free brownies easier to cut by placing the baked batch in the fridge first.
- For nut free black bean brownies, omit the walnuts and replace the almond butter with sunflower seed butter or soy butter instead. You might need an extra tablespoon or so of plant milk to thin the batter slightly.
- Decorate the cooled brownies with chocolate frosting, ganache, or cream cheese frosting.
Frequently asked questions
Nope! The bean flavor in the brownie batter is hidden by the chocolate, espresso, vanilla extract, dates, and maple syrup. All you’ll taste is a rich chocolate flavor.
Think of this black bean brownies recipe like energy or protein bars. The beans are full of protein, fiber, and nutrients, transforming what’s usually a sugar-loaded dessert into a healthy treat! The question should really be, “why WOULDN’T you use black beans in brownies?”
I love to heat up the brownies for a few seconds in the microwave before serving. Enjoy them with a scoop of vegan vanilla ice cream, or whipped cream, and sprinkles!
Keep the brownies in a sealed container in the fridge for up to 5 days so they stay fresh and moist.
Yep! Just wrap them really well in plastic and freeze for up to 2 months.
Hungry for more vegan chocolate desserts
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Vegan Black Bean Brownies (Gluten Free + No Oi)
- Total Time: 55 minutes
- Yield: 12-18 servings 1x
- Diet: Vegan
Description
Dense and fudgy Vegan Black Bean Brownies are so incredibly delicious that you’ll forget how healthy they are! Completely flourless, naturally gluten and oil free, and loaded with walnuts, every bite tastes like a chocolate lover’s dream.
Ingredients
For brownies:
- 2- 19 oz cans of black beans (no salt), rinsed well and drained well (pat them dry a little)
- 1 cup whole pitted dates
- ¼ cup unsweetened plant milk
- ½ cup of almond butter
- ⅓ cup of maple syrup
- 1 teaspoon vanilla extract
- ½ cup of unsweetened cocoa powder, I like Hershey's 100% natural
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 tablespoon instant coffee
- zest of 1 large orange
- ½ cup chopped walnuts
- 200 grams dairy free dark chocolate, chopped or 1 slightly heaped cup of vegan chocolate chips
Instructions
- Preheat the oven to 350° degrees. Set aside a 7x11 non stick baking pan or a glass pan of similar size or little larger. You can lightly grease pan or not for oil free.
- Add the dates to a bowl, cover with boiling water (from kettle) for a few minutes (this softens the dates). Drain the dates and add to a 10 cup (or larger) food processor along with black beans, milk, almond butter, maple syrup and vanilla. Process until smooth scraping down the sides as needed.
- Add the mixture to a large mixing bowl with the cocoa, salt, baking power and soda, cornstarch, coffee and zest. Mix until combined, the batter will be thick. Fold in the walnuts and chocolate. Spread the brownie batter into the prepared pan. sprinkle a few extra chocolate chips on top if desired.
- Bake for 35 minutes. Set brownies on wire rack. Run a sharp knife around the edge of pan. Cool to room temperature. At this point you can slice them but if you find them too soft, set them uncovered in the fridge for 30 minutes to chill. Slice serve and enjoy! Makes 12 -18 brownies, depending on how big you cut them.
Notes
- Store: brownies will keep in an air tight container in the fridge for up to 5 days. Wrap well and freeze for up to 2 months.
- Almond butter: sub peanut butter -or sunflower seed butter for nut free (omit walnuts)
Recipe was originally posted June, 2018 It has been updated with new photos and easy to follow instructions. The recipe itself is unchanged.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, gluten free
- Method: Oven
- Cuisine: American, Canadian
Katriina says
Does the recipe mean 2 x 19 oz cans or 2 cans, 19 oz altogether? I made this with over a kilogram of beans, but would like to make sure if it's correct or not... Next time I will make without orange zest, it tasted bitter. Otherwise it was so yummy! Katriina from Finland
Rich says
delicious! thank you! so easy even a dentist can make it.