Healthy Vegan Black Bean Brownies
These delicious gluten-free and vegan black bean brownies are so yummy no one will ever guess they’re healthy and made with beans!
- Dietary Needs: Vegan, gluten-free, oil-free, can be nut-free.
- Easy to make in 30 minutes with less than 10 everyday ingredients.
- 175 calories each with 5 grams of protein and fiber per serving.
- Super yummy rich, fudge-like texture.
- Customize with different add-ins like walnuts, pecans, raspberries or white chocolate chips.
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Black Beans: You’ll need 2 cups of cooked or canned black beans, which is one 19 oz can. Drain and rinse well before use.
- Ground Flax: Be sure to use ground flax and not whole flax seeds. You’ll be mixing the ground flax with water to create a flax “egg”.
- Oat Flour: You can easily make your own using rolled oats in a food processor or high-speed blender. You can also use store-bought oat flour. A suitable substitute for oat flour is spelt flour, all-purpose flour or a gluten-free baking flour such as Bob’s Red Mill.
- Almond Butter: Use any plain almond butter (no added sugar). You can also use peanut butter or any other nut or seed butter.
- Cocoa Powder: Dark unsweetened cocoa powder is best but any kind works. You can also use raw cacao powder.
- Maple Syrup: Can be substitute with agave syrup if needed.
- Chocolate Chips: For dairy-free brownies, make sure to choose a vegan chocolate chip such as Enjoy Life or Camino or any chopped dairy-free dark chocolate. You can use sugar-free chocolate chips for a lower-sugar recipe.
How to Make Black Bean Brownies
Before You Start: Preheat the oven to 375 F. Line a 7 or 8 inch square baking pan with parchment paper.
Step 1: Mix the ground flax with the water in a small dish and let sit for 5 minutes until it resembles a gel-like consistency.
Step 2: Blend everything (including flax egg) except the chocolate chips in a food processor until you have a thick, smooth chocolate batter.
Step 3: Add the chocolate chips to the food processor and pulse a few times to combine or transfer everything to a bowl and mix well.
Quick Tip: For some extra crunch, try mixing in up to 1/2 cup chopped walnuts or pecans.
Step 4: Scoop the batter into the prepared baking pan and spread evenly using a spatula. Sprinkle some extra chocolate chips on top if you like!
Bake for 25-30 minutes then let cool in the pan for at least one hour. Slice and enjoy!
Black bean brownies are still brownies but they definitely have some added nutrition benefits when compared to regular brownies, such as a higher fiber and protein content.
This recipe is also dairy-free, gluten-free and can be made nut-free for those with dietary restrictions or allergies.
Yes! Simple swap the almond butter for tahini or sunflower seed butter to make nut-free black bean brownies.
Yes, these are gluten-free though make sure you use gluten-free certified oats to make the oat flour, if needed.
Definitely! I always make my own oat flour. To make some, just add rolled or quick oats to a high-speed blender or food processor and blend into a fine, flour-like consistency.
How to Store
- Let the brownies cool completely before storing.
- Room Temperature: Store in a sealed container for 2-3 days.
- Fridge: Store in a sealed container for 5-6 days.
- Freezer: Note that freezing may affect the texture of the brownies. To freeze, store in an airtight freezer-safe container or bag for up to 3 months. For best results, wrap in plastic wrap or foil and then place in a freezer bag or container. Thaw briefly at room temperature or in the microwave before serving.
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- 2 cups canned back beans, drained and rinsed (250 g)
- 2 tablespoons ground flax seeds (14 g) + 4 tablespoons of water
- 1/3 cup oat flour (35 g)
- 1/4 cup almond butter (60 g)
- 1/3 cup cocoa powder (30 g)
- 1/2 cup maple syrup (95 g)
- 1/2 cup chocolate chips (75 g, plus additional for topping if desired)
- 1 teaspoon vanilla extract (5 mL)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 tsp salt
- Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the edges and preheat the oven to 375 F (190 C).
- Combine the 2 tablespoons of ground flax seeds with the 4 tablespoons of water, stir and let sit for 5 minutes to make a flax “egg”.
- Add everything except the chocolate chips (including the flax egg) to a food processor and process, scraping down the sides as needed until you have a thick, smooth batter.
- Add the chocolate chips and pulse a few times to combine or transfer everything to a bowl and stir to combine the chocolate chips. If you’d like any other add-ins such as walnuts, pecans or cranberries, mix those in now as well.
- Scoop the batter into the lined baking pan and spread the batter evenly using a spatula.
- Sprinkle some more chocolate chips evenly over the top and bake for 25-30 minutes.
- Let cool in the pan for at least one hour before cutting and serving.
Let cool completely before storing. Store in a sealed container at room temperature for 2-3 days, in the fridge for 5-6 days or in the freezer for up to 3 months.
Use gluten-free certified oats to make the oat flour if needed. For a nut-free recipe, use tahini or sunflower seed butter instead of almond butter.
- Serving Size: 1 brownie
- Calories: 175
- Sugar: 13 g
- Sodium: 157 mg
- Fat: 7 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 5 g
Keywords: vegan black bean brownies, gluten-free black bean brownies