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 1/3 to 1/2 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.
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?”
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!