Vegan Black Bean Brownies Recipe
This Vegan Black Bean Brownies Recipe gives you rich, fudgy chocolate squares that are secretly packed with protein, fiber, and feel-good ingredients—no eggs, no dairy, no flour, and no fuss.
If you’ve been hunting for a healthy vegan brownies option that still tastes like a real treat, you’re in the right place. These vegan black bean brownies are gluten free, naturally dairy free, and made with pantry staples. They’re a wonderful plant based dessert recipe to keep in your back pocket for weeknights, potlucks, or that “I need chocolate now” moment.
I started making this black bean brownie recipe a few years ago when my doctor gently hinted that maybe I didn’t need quite so much refined sugar in my life. I wanted something that felt indulgent but still supported my energy, especially during those long afternoons when I’m recipe testing and doing a thousand little things around the house. These fudgy vegan brownies have become my go-to: they’re moist, chocolatey, and no one ever guesses they’re made with beans instead of flour.
I also love that they fit so many diets at once. If you’re feeding a mixed crowd—vegan, gluten free, dairy free, egg free—these flourless vegan brownies keep everyone happy. They’re a high protein vegan dessert that doesn’t taste “healthy,” and I say that as someone with a lifelong love affair with classic brownies from a box mix.
And yes, my grown kids still raid the pan when they come over, so I’ll call that solid data.
Why You’ll Love This Recipe
- Naturally vegan, gluten free, and flourless—perfect for mixed-diet gatherings.
- Fudgy, not cakey—these vegan chocolate brownies stay moist and dense from the black beans.
- Refined sugar free brownies if you use maple syrup; no white sugar needed.
- High in fiber and protein, thanks to the beans and nut butter, so they’re more satisfying than typical brownies.
- Easy vegan brownie recipe—everything goes into a blender or food processor.
- Uses pantry staples: canned black beans, cocoa powder, maple syrup, and oats.
- Dairy free and eggless brownie recipe that still bakes up with shiny tops and soft centers.
- Kid-approved—a sneaky vegan black bean dessert that passes the “don’t tell them first” test.
- Perfect for meal prep—they freeze well, so you can stash a few squares for later.
Ingredients
Here’s exactly what you’ll need for this Vegan Black Bean Brownies Recipe. I’ll add a few quick notes so you know where you can play around a bit.
- 1 can (15 oz / 425 g) black beans, drained and rinsed very well
- Rinse until the water runs mostly clear; this helps with both flavor and texture.
- 3 tbsp ground flaxseed (for flax “eggs”)
- 6 tbsp water (to mix with flax)
- 1/2 cup (120 ml) pure maple syrup
- You can use agave or date syrup, but maple gives a lovely warm flavor.
- 1/4 cup (50 g) coconut sugar
- Brown sugar works in a pinch, but coconut sugar keeps it closer to refined sugar free.
- 1/4 cup (60 g) creamy nut butter (almond, cashew, or peanut)
- Use sunflower seed butter if you need a nut-free version.
- 1/4 cup (60 ml) melted coconut oil
- I like refined coconut oil for no coconut taste; avocado oil also works.
- 2 tsp pure vanilla extract
- 1/2 cup (45 g) unsweetened cocoa powder
- Use a good quality cocoa or cacao for deeper chocolate flavor.
- 1/3 cup (30 g) rolled oats (certified gluten free if needed)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4–1/2 tsp fine sea salt, to taste
- 1/2 cup (85 g) dairy-free chocolate chips, plus extra for topping
- I like Enjoy Life or Hu for vegan chocolate chips.
Optional (but lovely):
- 1–2 tbsp strong brewed coffee or espresso (cooled) – enhances the chocolate flavor without making them taste like coffee.
This ingredient list gives you classic fudgy vegan brownies that feel like dessert but act a bit more like a snack in your body.
Directions
You’ll need a blender or food processor, an 8×8-inch (20×20 cm) pan, and a little patience while they cool—always the hardest part.
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Prep your pan and oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides so you can lift the brownies out later. Lightly spray or grease the parchment for extra insurance. -
Make your flax “eggs”
In a small bowl, stir together 3 tbsp ground flaxseed and 6 tbsp water. Let it sit for 5–10 minutes, until thickened and gel-like. This acts as your egg replacement and helps bind your eggless brownie recipe. -
Blend the wet ingredients and beans
Add the rinsed black beans, flax mixture, maple syrup, coconut sugar, nut butter, melted coconut oil, vanilla, and optional coffee to a blender or food processor. Blend until very smooth and creamy, stopping to scrape down the sides. You don’t want visible bits of bean; this is key for that “no one knows” effect. -
Add the dry ingredients (except chocolate chips)
Add cocoa powder, rolled oats, baking powder, baking soda, and salt directly into the blender or food processor. Blend again until the batter is thick, smooth, and glossy. It will be thicker than traditional boxed brownie batter—that’s normal. -
Fold in the chocolate chips
Remove the blade if you’re using a food processor. Stir in 1/2 cup dairy-free chocolate chips by hand with a spatula so they stay nice and chunky. -
Spread in the pan
Transfer the batter to your prepared pan. Use a spatula to spread it evenly into the corners. The batter will be a bit sticky and thick; just nudge it gently and smooth the top. Sprinkle a handful of extra chocolate chips on top for that bakery-style look. -
Bake the brownies
Bake at 350°F (175°C) for 22–28 minutes. Start checking around 22 minutes. The edges should look set, the top should be slightly dry and crackly, and a toothpick inserted near the center should come out mostly clean with a few moist crumbs (not wet batter). Remember: slightly underbaked gives you the best fudgy vegan brownies. -
Cool completely (yes, really)
Place the pan on a cooling rack and let the brownies cool fully, at least 45–60 minutes. They firm up a lot as they cool because of the beans and flax; if you cut too early, they’ll be too soft and sticky. Once cool, use the parchment overhang to lift them out and cut into 12–16 squares. -
Serve and enjoy
Serve as-is, or add a sprinkle of flaky sea salt, a dollop of coconut whipped cream, or a few fresh berries for a fancier vegan gluten free dessert.
Servings & Timing
- Yield: 12 large or 16 smaller brownies
- Prep Time: 15–20 minutes
- Bake Time: 22–28 minutes
- Cool Time: 45–60 minutes
- Total Time: About 1 hour 30 minutes (mostly hands-off while they bake and cool)
Honestly, most of that time is you glancing longingly at the pan while the brownies cool.
Variations
Once you’ve made this Vegan Black Bean Brownies Recipe once or twice, you can play around with flavors and textures.
- Mint Chocolate Brownies – Add 1/2 tsp peppermint extract and a handful of crushed candy canes during the holidays.
- Mocha Brownies – Double the coffee, and stir in a spoonful of instant espresso powder for a stronger coffee-chocolate kick.
- Nutty Crunch Brownies – Fold in 1/3 cup chopped walnuts or pecans with the chocolate chips.
- Salted Caramel Swirl – Swirl a few spoonfuls of vegan caramel sauce into the top before baking and finish with flaky sea salt.
- Raspberry Brownies – Gently press fresh raspberries into the top of the batter for a bright, tangy contrast.
- Extra High Protein Vegan Dessert – Add 2–3 tbsp of your favorite neutral vegan protein powder and a splash more water if the batter gets too thick.
Storage & Reheating
Room temperature:
- These brownies keep well at cool room temperature for about 1–2 days, stored in an airtight container.
Refrigerator:
- For longer storage, keep them in the fridge for up to 5–6 days.
- I like to layer them with parchment in a container, so they don’t stick together.
Freezer:
- For a make-ahead vegan baked goods stash, freeze the brownies in a single layer on a sheet pan, then transfer to a freezer bag or container.
- They keep well for up to 3 months.
Reheating or thawing:
- Let frozen brownies thaw in the fridge or on the counter for 20–30 minutes.
- For that “freshly baked” feel, warm a piece in the microwave for about 10–15 seconds until just slightly warm and melty.
If you’re someone who likes a chewier texture, you may even prefer them straight from the fridge—my husband swears they’re best that way.
Notes
- Blend thoroughly: The number one secret to great vegan black bean brownies is blending the beans very smooth. If you still see bits of skin, keep going.
- Rinse the beans well: Don’t rush this. Good rinsing removes that “bean-y” flavor and extra salt from the can.
- Taste your batter: Since there are no eggs, you can safely taste and adjust sweetness or salt before baking. If you like a sweeter brownie, add a tablespoon or two more maple syrup or coconut sugar.
- Don’t skip the salt: A little salt wakes up the chocolate flavor and keeps these from tasting flat.
- Pan size matters: An 8×8 pan gives thicker, fudgier brownies. A 9×9 pan will bake faster and give thinner brownies—just watch the time.
- Let them rest: These are actually even better the next day as the flavors settle and the texture sets. Think of it like lasagna; the rest time is magic.
You know what? When I first tested these, I cut into them way too hot, decided they were a failure, and almost tossed the batch. The next morning, I tried a chilled square from the fridge and realized they were fantastic—so give them that cooling time.
FAQs
Can I taste the beans in these vegan black bean brownies?
Not if you rinse well and blend thoroughly. They mostly taste like rich vegan chocolate brownies with a bit of nuttiness from the nut butter.
Can I make this recipe without a blender or food processor?
You really need one for the best texture. A food processor works a bit better than a standard blender, but either is fine as long as it can handle thick batters.
Can I use dry beans instead of canned?
Yes, but they must be fully cooked and soft. You’ll need about 1 1/2 cups cooked black beans to replace one 15 oz can. Make sure they’re well-drained.
How do I make these brownies completely oil-free?
You can replace the melted coconut oil with more nut butter (about 2–3 extra tablespoons) and a splash of plant milk. The texture will be a little denser but still tasty.
Can I replace the maple syrup with another sweetener?
Agave or date syrup will work; just keep the same amount. Granulated sugar alone doesn’t add the same moisture, so you’d need extra liquid.
Are these safe for people with celiac disease?
Yes, as long as you use certified gluten free oats and double-check your chocolate chips and other packaged ingredients. This is a naturally flourless vegan brownies recipe.
My brownies came out too soft. What happened?
They may have needed a few more minutes in the oven, or more cooling time. Remember, they firm as they cool, so don’t judge them while piping hot.
Can I double this Vegan Black Bean Brownies Recipe?
Yes. Bake in a 9×13-inch pan, and add a few extra minutes of bake time, watching for the same visual cues.
Conclusion
This Vegan Black Bean Brownies Recipe brings together everything I want in a dessert these days: deep chocolate flavor, fudgy texture, and ingredients that still leave me feeling good afterward. It’s a healthy vegan brownies option that doesn’t feel like a compromise, whether you’re vegan, gluten free, or just curious about plant based dessert recipes.
If you make these vegan black bean brownies, I’d love to hear how they turn out—leave a comment, rate the recipe, or tell me what variation you tried. And if you’re craving more vegan gluten free dessert ideas, take a peek at the other treats on my blog; there’s a whole world of cozy, nourishing sweets waiting for you.
Vegan Black Bean Brownies
Ingredients
- 1 can (15 oz / 425 g) black beans drained and rinsed very well
- 3 tablespoons ground flaxseed for flax “eggs”
- 6 tablespoons water to mix with flaxseed
- 1/2 cup (120 ml) pure maple syrup or agave/date syrup
- 1/4 cup (50 g) coconut sugar or brown sugar
- 1/4 cup (60 g) creamy nut butter almond, cashew, or peanut; use sunflower seed butter for nut-free
- 1/4 cup (60 ml) melted coconut oil refined for no coconut taste; avocado oil also works
- 2 teaspoons pure vanilla extract
- 1/2 cup (45 g) unsweetened cocoa powder or cacao powder
- 1/3 cup (30 g) rolled oats use certified gluten free if needed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4–1/2 teaspoon fine sea salt to taste
- 1/2 cup (85 g) dairy-free chocolate chips plus extra for topping
- 1–2 tablespoons strong brewed coffee or espresso cooled; optional, enhances chocolate flavor
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out later. Lightly grease or spray the parchment.
- In a small bowl, stir together the ground flaxseed and water. Let sit for 5–10 minutes, until thickened and gel-like.3 tablespoons ground flaxseed, 6 tablespoons water
- Add the rinsed black beans, flax mixture, maple syrup, coconut sugar, nut butter, melted coconut oil, vanilla, and optional coffee to a blender or food processor. Blend until very smooth and creamy, scraping down the sides as needed so no visible bits of bean remain.1 can (15 oz / 425 g) black beans, 3 tablespoons ground flaxseed, 6 tablespoons water, 1/2 cup (120 ml) pure maple syrup, 1/4 cup (50 g) coconut sugar, 1/4 cup (60 g) creamy nut butter, 1/4 cup (60 ml) melted coconut oil, 2 teaspoons pure vanilla extract, 1–2 tablespoons strong brewed coffee or espresso
- Add the cocoa powder, rolled oats, baking powder, baking soda, and salt directly to the blender or food processor. Blend again until the batter is thick, smooth, and glossy. The batter will be thicker than traditional boxed brownie batter.1/2 cup (45 g) unsweetened cocoa powder, 1/3 cup (30 g) rolled oats, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4–1/2 teaspoon fine sea salt
- Remove the blade if using a food processor. Stir in the dairy-free chocolate chips by hand with a spatula so they stay intact and chunky.1/2 cup (85 g) dairy-free chocolate chips
- Transfer the batter to the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top. Sprinkle a handful of extra chocolate chips on top if desired.
- Bake at 350°F (175°C) for 22–28 minutes. Start checking around 22 minutes. The edges should look set, the top slightly dry and crackly, and a toothpick inserted near the center should come out mostly clean with a few moist crumbs but no wet batter.
- Place the pan on a cooling rack and let the brownies cool fully, at least 45–60 minutes. They firm up significantly as they cool. Once cool, use the parchment overhang to lift the slab out of the pan and cut into 12–16 squares.
- Serve as-is, or top with a sprinkle of flaky sea salt, coconut whipped cream, or fresh berries for a fancier dessert.
