Rich, fudgy, ultra chocolatey, you will be swooning for these easy Vegan Black Bean Brownies. This simple black bean brownies recipe is made with less than 10 ingredients which means they’ll be ready in no time! Below you’ll find tips for how to make these sugar free as well. They’re easy, delicious, and thanks to black beans, even healthy too! If you love fudgy brownies, these are the best! See the tips below for making them with applesauce.
Making Chocolate Brownies
Sometimes I’m about all the chocolate. But most of the time I’m looking for ways to feed myself that chocolate in a way that’s as healthy as possible, without sacrificing taste. It’s hard to imagine brownies made with beans, but that’s what I did. In fact, that’s how these Vegan Fudgy Black Bean Brownies came about.
Healthy Desserts
I’ve had a passion for fiber for quite awhile. In fact, that’s one reason I have such a thing with using chickpeas. That passion has grown even more intense since listening to Dr. Garth Davis on the Rich Roll Podcast.
Do you know what he said that really caught my attention? Most of us would never have to deal with our weight if we focused on getting 35 grams of fiber per day.
Then there’s Dr. Gregor’s video, Do Vegetarians Get Enough Protein, where he points out that we’re getting more than enough protein, but missing the fiber target dramatically.
Expert Tips
Here’s some expert tips to help you make these Vegan Black Bean Brownies as easily as possible:
- Use the whole can of beans, including the brine (it serves as an egg replacer)
- Make these brownies gluten-free by subbing the flour with gluten-free baking flour
- If you love walnuts, add 1/4 cup chopped walnuts to the batter
- If you prefer a less “fudgy” texture to your brownies. omit the bean brine and replace with 1/4 cup sugar free applesauce
- Make these into flourless brownies by subbing almond flour for the flour (I do not recommend coconut flour)
- Use extra dark cocoa powder for an even richer brownie
- You know I love peanut butter, so I definitely like subbing coconut oil for some PB sometimes
- To make black bean muffins, simply pour the batter into greased muffin tins and reduce the baking time to 25 minutes.
There’s so many ways to make these Vegan Fudgy Black Bean Brownies unique to you and your needs! Just experiment until you find the way you like to make them best. I also love to serve these brownies with a dab of Coconut Whipped Cream on top!
How to Make Vegan Black Bean Brownies
I use a food processor to make these brownies because it makes the batter (including the beans) nice and smooth. You’ll need less than 10 ingredients for this recipe and these are:
- coconut oil
- black beans (15 oz can)
- sugar (you can use coconut sugar)
- chocolate chips
- cocoa powder
- all-purpose flour (but I think whole wheat pastry flour would work too)
- cornstarch
- ground flax seeds
I imagine you have several of these recipes right in your pantry.
Vegan Black Bean Brownies Sugar Free
The recipe for these vegan black bean brownies includes granulated sugar. Of course, you can also sub coconut sugar. Some studies have shown that coconut sugar is better regulated by the body.
Alternatively, you can make these black bean brownies sugar free by using Swerve in the recipe. Just substitute 1:1 with sugar to reduce the sugar dramatically.
If you want it to be truly sugar free, you’ll also need to find sugar free chocolate chips as well. I really enjoy Lilly’s dark chocolate chips made with stevia.
Protein Brownies
You would think that these black bean brownies would be loaded with protein because of the black beans, however, they only deliver 3g of protein per brownie. Compared to most desserts, that’s not bad.
However, if you want an additional protein boost, feel free to add a quarter cup of plant-based protein powder. It will boost the protein level up to 5g of protein per brownie.
Are You Getting Your Fiber?
According to Dr. Gregor (and many other nutritional experts) most Americans are not getting enough fiber. In fact, on average, we’re consuming about 15 grams of fiber a day. That’s not a lot when you consider the recommendation of 30-35 grams per day.
So, how are we supposed to up our fiber game?
I’m convinced that adding fiber is the way to go, but that doesn’t mean we have to give up some of the foods we love. That’s where these black bean brownies come in. Whereas the average brownie has less than 1 gram of fiber per serving, by including black beans in the ingredients, these Vegan Fudgy Black Bean Brownies boast nearly 4 grams of fiber per serving.
Go ahead. Have another!
Do Black Bean Brownies Taste Good?
They’re not just good…they’re crazy good!
So, in summary, these brownies are:
- chocolatey
- gooey
- rich
- decadent
- full of fiber
- easy to make
What else could you ask for!
We hope you love these Vegan Fudgy Black Bean Brownies as much as we do! If you decide to make them, take a photo and share them using #namelymarly on Instagram. We love seeing your photos!
Vegan Fudgy Black Bean Brownies
Ingredients
- ½ cup coconut oil
- 15 oz can black beans with bean brine
- 1½ cups granulated sugar
- ¾ cups dairy-free chocolate chips
- ¼ cup cocoa powder
- ½ cup all-purpose flour (substitute gluten-free baking flour)
- 1 tablespoon ground flaxseed
- 1 tablespoon cornstarch
Instructions
- Heat your oven to 350F. Spray a 8″ square baking pan with vegetable cooking spray.
- Combine the coconut oil and black beans 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 – 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 your prepared pan, using a spatula to get it all. Bake for 40 – 45 minutes, until a tester inserted in the middle comes out clean.
- Once the brownies are done, remove them from the oven and set aside to cool before serving. Serve warm (or not – they’re delicious either way).
- 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 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.
Notes
Enjoy!
That’s actually a great comeback to people who ask vegetarians “where do you get your protein?”–saying “where do you get your fiber?” lol. It is an awfully neglected nutrient, and if I can get it from eating brownies then all the better! 😀
I never thought about it as a comeback to that age-old question. LOVE IT!! Maybe we should design a t-shirt.
These look beyond perfect!!!! I want a huge bite!
In step #2, do you mean black beans, not chickpeas?
Great catch! I experimented making this recipe with black beans or chickpeas. Or said better – I made them once when we were out of black beans and only chickpeas were available. 🙂 You know what? They were great both ways, but the black beans version won out. The recipe has been edited. Thanks!
I am going to a Halloween Party and I want to make cupcakes. Do you think this recipe would work well? I have these great cupcake papers with blood dripping on them and so I will make icing and red beet juice dribbles on top. I will take a photo when I make them. Love the sound of these fudgy chocolate-ie brownies.
Hi Marianne! This is a great question. I have used this recipe as cupcakes, but I could see where it could work. It doesn’t raise a lot, so it would result in some very dense, but tasty cupcakes! Please send me your photo – I’d love to see it!
Can I use xylophone instead of sugar. I am diabetic
I assume you mean xylitol? I haven’t used xylitol in this recipe, but I’ve had great success with it in other recipes. I typically use a 1:1 ratio when baking with xylitol, but if I were you, I might start with 1 cup and see what if that works. Let me know how it goes!
These look great! When you say bean brine, do you mean that you just dump in the whole can instead of rinsing? Thanks!
Hi Ali – Yes, just pour the whole can (liquid and all) in the food processor. It’s amazing what a difference that makes!
is bean brine the liquid that comes in the can ?
Hi Trisha! Yes, bean brine is the liquid in the can. I’ll add a note to the recipe to clarify. 🙂
do you need to melt the coconut oil first? I don’t use it often so I am never sure.
I don’t typically melt the coconut oil, but if it’s cold where you are, you might need to. I will put a container in the microwave with water and heat that up for about a minute and sit the container of coconut oil in that to loosen it up. Hope that helps!
When you said with bean brine, do you mean the liquid in the can? Use the whole can-beans and liquid??
Hi Nancy – Yes, the bean brine is the liquid in the can. I’ll add a note to the recipe to clarify. Thanks!
Can you substitute Turbinado sugar for the granulated sugar?
Hi Jana – I’ve always had good luck substituting turbaned sugar for granulated sugar. I use a 1:1 ratio. I have not tried that substitution with this recipe so I can’t say for sure, but I think it should be just fine. Let me know how it goes!
This recipe sounds delicious. I was wondering, would it also work with different beans, like kidney beans?
Kidney beans have a distinct flavor that I think might come through in the finished product. That said, I would probably try it if it were the only beans I have in the house. Just be prepared the final outcome is not guaranteed. I have tried this recipe with a can of chickpeas and it worked great! Hope that’s helpful – let me know how it goes!
I don’t have flaxseeds. What could be a good substitute?
You could just replace it with cornstarch. Let me know how it turns out!
These look so great ! Do you think almond meal could be used instead of all purpose flour??
I have used almond meal in other recipes with great success and since there’s just a little bit of flour in this recipe, I think it should work fine. That said, I haven’t tried that so I can’t say for sure. Of course, now I totally want to try it!
Would honey work instead of sugar?
I haven’t tried using honey in this recipe so I can’t say for sure. It could change the texture of the finished brownies.
I really love black bean brownies so I’m all over this! They looks so fudgy and delicious….yum!
Thanks so much! I hope you love this recipe. We sure do. By the way, loving your snapchat! 🙂
Made these last week and had to make them again this week because they were soooooo delicious! Great recipe.
Thanks, Derek! I’m so glad to hear this. Just so you know, you have company…we made this recipe again too…and again. 🙂
HI! instead of Black beans what can i use??
I love this question Ivalu, because I’ve actually made this same recipe using chickpeas instead. Just like with the black beans, pour the entire can into the food processor, including the liquid from the can. You can add some powdered cocoa if you’d like to make it a little darker, or go with it as is for a more lighter chocolate color. Let me know how it goes!
I’ve made these brownies twice already, they’re absolutely delicious. The second time I added some seasalt (about half a tablespoon), that worked out great as well!
Added in some pecan nuts and rosemary for a ‘grown up’ version, taking out the choc chips (gasp)
Ended up lovely! So fudgy, and not cloyingly sweet.
I was so skeptical about combing black beans with brownies that I read through review after review on Google to see if the hype was true. After making this recipe tonight I can hands down say, this is one of the best brownie recipe I have ever made. And not just for black bean brownies – all brownies. Thank you so much for sharing! Can’t wait to make this again and again.
I’d like to double or even triple this recipe for a party… Anything I should look out for? Thanks!
The taste was phenomenal! Couldn’t even taste the beans! However, they turned out very ver gooey. Do I just add more flour or bake longer? (I baked for 40 minutes)
Hi Jen, You’re making me think I should make another batch…like maybe tonight! Sometimes these brownies seem too gooey when they’re first pulled out of the oven, but after they cool they firm up. This is especially true if you store them in the fridge. They will firm up quite a bit. If not, yes, I would recommend cooking a little longer, but I’d put a piece of foil over the top so the top doesn’t get too crispy. Hope this helps!
Hi I’m just wondering if you used Cacao powder? Traditional cocoa powder would have milk in it no? Which would mean these aren’t Vegan?
Hi Allison. Thanks for your note. Most cocoa powders are made after the cocoa butter is removed from the bean. What’s left is ground into a powder, creating cocoa powder. However, there might be some cocoa powders where milk products have been added. For the most part, I have no trouble finding dairy-free cocoa powders. Hope that’s helpful!
Surprised to see, white refined sugar, white refined flour and refined cornstarch in this “healthy” recipe.. Mmmm wouldn’t go near it!!!
Hi Paula. Thanks for your comment. I understand that the word “healthy” is relative. I mean, some people think raisins are not healthy. I get that. This recipe uses only a half a cup of flour, compared to 15 oz (basically 2 cups) of black beans. That’s a pretty good ratio. I agree that it’s important to pay attention to how much sugar we consume. I care about these things as well which is one of the reasons we have reserve treats like these brownies for indulgences.
Sounds delicious and would like to try this recipe. Is the 40 grams of sugar listed on the nutrition facts for the entire pan of brownies or for one serving (doesn’t say how many servings per pan)? Also wondering how using maple syrup instead of sugar would change the texture. Do you know if it would it make them more fudgy or less fudgy? And If using home made black beans how much liquid (water I guess) to add since there wouldn’t be any brine from a can?
Hi Janice. Thanks for your note. You raised a good point and I went back to the recipe and changed the serving size. Because these vegan black bean brownies are so rich, we always cut them into smaller slices. The nutritional information provided is by serving. I have never tried using maple syrup with this recipe, but I totally would do it. I would reduce the amount of maple syrup by about 1/4 to 1/2 cup vs. the sugar. And you might need less liquid anyway so the fact that you’re not using canned beans is good. I would probably have some water at the ready, and if the batter is too dense, add a tablespoon at a time until you get the right spreadability (you want some denseness, otherwise it won’t set right). I hope this is helpful!
First vegan desert i have made, and it was great! Family loved it. I took the left-overs to work so i wouldnt 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 couldnt believe it. They are more than willing to help me eat more when i make them again. Thanks for everything!
Hi Jessie! I’m so glad you (and everyone else) liked this recipe! It’s one of my favorites too, because it’s indulgent, but also healthy because of the beans! I used to have the same thing when I took delicious vegan treats to work. People would be so hesitant, but then they’d love it! 🙂
Hands down, the best black bean brownie recipe I’ve made! I subbed almond flour for all purpose and instead of the sugar, I used 1/2 c of coconut nectar and 3 medjool dates. HEAVEN!
Kerry! I’m so glad to hear this. And your substitutions sound DIVINE! I love almond flour…and coconut nectar! OMG! 🙂
This has become my go-to brownie recipe. I use coconut sugar and white spelt flour but only out of preference. The ingredients and ratios are spot-on in my opinion, Gooey yumminess! Thanks
The brownies I made with this recipe turned out wonderfully. I used almond butter instead of coconut oil and used whole wheat flour. This is the best brownie recipe I’ve ever tried! Thanks for this! 🙂
Can I substitute granulated sugar with erythitol sugar , I am diabetic and on diet .
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!
Hey, is it possible to prepare the dought the night before?
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!
Am I right to say that the bean brine is actually what takes the place of the egg in these brownies? Heidi P.
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!
No one will EVER know!
It’ll be our secret! 🙂