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vegan black bean brownies cut into squares on a cutting board

Vegan Black Bean Brownies (Gluten Free + No Oi)

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5 from 9 reviews

  • Author: Verna
  • Total Time: 55 minutes
  • Yield: 12-18 servings 1x
  • Diet: Vegan


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.



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
  • 1/4 cup unsweetened plant milk 
  • 1/2 cup of almond butter
  • 1/3 cup of maple syrup 
  • 1 teaspoon vanilla extract
  • 1/2 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
  • 1/2 cup chopped walnuts
  • 200 grams dairy free dark chocolate, chopped or 1 slightly heaped cup of vegan chocolate chips


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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