Vegan Black Bean Brownies

These healthy Vegan Black Bean Brownies are rich, fudgy, and ultra chocolatey. This recipe uses only 10 ingredients, meaning these brownies are ready to dive-into in no time.

If you love chocolate desserts, this Chocolate Pudding Cake is a must!

A stack of vegan black bean brownies has chocolate chips sitting around it.

I never thought I’d be sharing a recipe for brownies made with black beans. And yet, here I am. Every time someone tastes them they love them. But then they’ll ask me something like, “What are the ingredients?”

Do I lead with black beans? No, I leave that until last. Because who wants to think they’re eating brownies with beans? And yet, they’re so good, they always ask for seconds.

Why This Recipe is a Winner

  • Black beans add an incredibly dense base to these brownies
  • Coconut oil gives this dessert a wonderful texture
  • Chocolate chips add a rich, chocolate flavor to every bite

It’s hard to imagine brownies made with black beans, but you may never go back to traditional brownies again. Of course, it’s not enough to have just any brownies, I had to make these black bean brownies vegan, too!

Ingredients to make vegan black bean brownies on a white counter top.

I also love to serve these brownies with a dollop of Coconut Whipped Cream on top.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

These easy vegan black bean brownies are made with only a few ingredients, including:

  • Coconut oil — I used virgin coconut oil for added coconut flavor to these brownies
  • Black beans — A 15-ounce can of black beans works great, or 1 ¾ cups of cooked black beans.
  • Sugar — I use granulated sugar, but you can substitute coconut sugar.
  • Chocolate Chips — Choose from many Dairy-free chocolate chips available these days.
  • Cocoa powder — I have used both natural and dutch-process cocoa powder and both work well.
  • Flour — I used all-purpose flour, but whole wheat pastry flour would work, too.
  • Cornstarch — We’ll add just a bit of cornstarch to serve as a binder. You can substitute arrowroot powder if you prefer.
  • Flax — We’ll add a bit of ground flax seeds, but you can substitute chia seeds.

I imagine you have several of these ingredients in your pantry right now. Although it’s true I’m making these vegan black bean brownies with flour, you’ll notice that it’s not too much. That makes an extra dense brownie, that’s sure to please.

Tip: Use virgin coconut oil for a more defined coconut flavor or refined coconut oil for a more neutral flavor.

How to Make Vegan Black Bean Brownies

Here’s a summary of the steps involved to make this recipe:

  1. Pulse Beans and Coconut Oil — Pulse together the melted coconut oil and black beans in a food processor.
  2. Sugar and Chocolate — Add the sugar and chocolate chips to the food processor. It will be a bit bumpy, but pulse in short bursts to break up the chocolate chips.
  3. Make the Batter — Add in the cocoa powder, flour, ground flax, cornstarch, and water. Give the mixture one more pulse until the ingredients are combined.
  4. Pour and Bake — Pour the brownie batter into the prepared pan, using a spatula to distribute it equally across the pan. Bake for 40 to 45 minutes, until a tester inserted in the middle, comes out clean.
  5. Cool — Once the brownies are done, remove them from the oven and set them aside to cool before serving. The brownies will firm up as they cool.
Blended black beans, chocolate chips, and sugar is in the bottom of food processor bowl.
Chocolate brownie batter is being poured into a baking dish.

Marly’s Tips

Here’s some tips for these vegan black bean brownies:

  • You can add ¼ cup chopped walnuts to the batter.
  • Make these into flourless black bean brownies by subbing almond flour for the flour (I do not recommend coconut flour).
  • Make black bean muffins by pouring the batter into greased muffin tins. Reduce the baking time to 25 minutes.

Sugar-Free Black Bean Brownies

Here are ideas to to reduce the refined sugars or to make keto black bean brownies:

  • Zero-Calorie Sweeteners — Substitute Swerve 1:1 with sugar.
  • Natural Sweeteners — Substitute 1 cup of Medjool dates (remove the pits first) for the sugar. You’ll need to pulse them in the food processor, and they’ll add natural sweetness.
  • Flour — Substitute almond flour for the all-purpose flour for a low-carb option.
  • Chocolate — Use sugar-free chocolate chips, such as Lilly’s dark chocolate chips made with stevia.

Reader Reviews

First vegan dessert I have made, and it was great! The family loved it. I took the left-overs to work so I wouldn’t eat them all. The guys at work were skeptical once I said the word vegan, but they all loved them. When they were done I told them about the black beans and the fiber, they couldn’t believe it!

Jessie H.

Hands down, the best black bean brownie recipe I’ve made!

Kerry A.

This has become my go-to brownie recipe!

Terry

Protein Brownies

You would think these healthy black bean brownies would be loaded with protein because of the black beans, however, they only deliver 3g of protein per brownie. If you want black bean protein brownies, feel free to add a quarter cup of chocolate plant-based protein powder. It will boost the protein level up to 5g of protein per brownie.

Regarding fiber, the average brownie has around 1 gram of fiber per serving. Because of the black beans, these brownies boast nearly 4 grams of fiber per serving.

A stack of 3 black bean brownies sit on a plate.

Are Black Bean Brownies Actually Good?

If you’re worried these black bean brownies taste beany, worry no more. You’ll get the added bonus of fiber, with the amazing decadent and delicious flavor of the best brownies ever.

More Vegan Brownies

These vegan black bean brownies are amazing! And if you’re ready for even more delicious brownies, start with these:

That’s it for these vegan black bean brownies.

A stack of 3 black bean brownies sit on a plate.

Vegan Black Bean Brownies

You will be swooning for these Vegan Black Bean Brownies, made with less than 10 ingredients. They're easy, delicious, and even healthy too!
4.91 from 10 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12
Calories: 264kcal

Ingredients

Instructions

  • Preheat oven to 350°F/175°C. Spray a 9-inch square baking pan with vegetable cooking spray.
  • Combine the coconut oil, black beans, and water in a food processor. Pulse until smooth.
  • Add the sugar and chocolate chips to the food processor. It will be a bit bumpy, but pulse for a few seconds (up to 20 to 30 seconds) to break up the chocolate chips. You can always chop the chocolate chips into pieces on a cutting board if you prefer not to put your food processor to the test.
  • Add in the cocoa powder, flour, ground flax, and cornstarch. Give the mixture one more pulse until the ingredients are combined.
  • Pour the brownie batter into the prepared pan, using a spatula to distribute it equally across the pan. Bake for 40 to 45 minutes, until a tester inserted in the middle, comes out clean.
  • Once the brownies are done, remove them from the oven and set them aside to cool before serving. The brownies will firm up as they cool.
  • Store brownies in an airtight container in the fridge for up to 5 days. Individual brownies can be frozen. Allow them to cool, slice them, and place them on a tray. Place in the freezer for 30 minutes. Then transfer to a freezer bag. They will keep in the freezer for up to 2 months.

(The products above contain sponsored links to products we use and recommend)

Video

Notes

Use extra dark cocoa powder (Dutch-process) to make these brownies even richer.
You can make these gluten-free by using gluten-free baking flour.
Make these into black bean muffins by pouring the batter into greased muffin tins and baking for 20 to 25 minutes.
Add water or use the liquid from the can of black beans. Each can has a varying amount of liquid so if yours doesn’t equal 4 tablespoons, supplement with water.
Calories: 264kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 218mg | Fiber: 4g | Sugar: 21g | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2021.

67 Responses to Vegan Black Bean Brownies

  1. Avatar thumbnail image for MarlyJaime Murphy Reply

    5 stars
    Hey there LOVE this recipe and make it often. Notice you took out cornstarch do you mind sending me the older recipe? Thank you

  2. Avatar thumbnail image for MarlyCrystal Reply

    5 stars
    Theses brownies are awesome and definitely my favorite brownies

    • Avatar thumbnail image for MarlyMarly

      Hi Crystal. I’m so glad to hear that!

  3. Avatar thumbnail image for MarlyBette Hadkin Reply

    I’d love to know the nutrition facts and macro facts for this recipe

    • Avatar thumbnail image for MarlyMarly

      Hi Bette. Thanks for your comment! Here’s more nutritional estimates per serving on these black bean brownies: calories: 292, carbs: 43, Protein: 3, Fat: 13, Fiber: 4. If you’d like to reduce carbs, I would suggest using almond flour and using a non calorie sweetener too. I hope this helps!

  4. Avatar thumbnail image for MarlyMary Reply

    Can I skip bean brine and use 1 or 2 eggs for the extra protein. I’m not vegan but am always looking for high protein snacks. I make my own black beans at home and want to use them in different recipes.

    • Avatar thumbnail image for MarlyMarly

      Hi Mary. If you’re looking for an alternative to the bean brine, I would highly recommend adding ground flax seeds. It’s a great egg substitute because it creates a binder, but it also has protein. There are many concerns about using animal-based protein, and the lack of fiber is high on that list. I hope this is helpful information. Wishing you the best! Marly

  5. Avatar thumbnail image for MarlyAlba Reply

    5 stars
    No one will EVER know!

    • Avatar thumbnail image for MarlyMarly

      It’ll be our secret! 🙂

  6. Avatar thumbnail image for MarlyHeidi Pafford Reply

    Am I right to say that the bean brine is actually what takes the place of the egg in these brownies? Heidi P.

    • Avatar thumbnail image for MarlyMarly

      That’s right! Although if you don’t like the idea of having bean brine in your brownies, you can drain them if you like. It will work either way!

  7. Avatar thumbnail image for MarlyBarbara Reply

    Hey, is it possible to prepare the dought the night before?

    • Avatar thumbnail image for MarlyMarly

      Hi Barbara! You could prepare the dough the night before, but if it were me, I’d just go ahead and bake it and then either freeze or refrigerate the brownies. They will taste just fine the next day!

  8. Avatar thumbnail image for MarlyRabab Reply

    Can I substitute granulated sugar with erythitol sugar , I am diabetic and on diet .

    • Avatar thumbnail image for MarlyMarly

      Hi Rabab. Thanks for your note! We have began experimenting with erythritol lately…in a quest to reduce refined sugars in our diet and have had great luck with it! I haven’t used it in this recipe but I think it would work great. I may have to try it out myself soon. Let me know how it goes!

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.