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Vegan Black Bean Brownies Recipe
A Fudgy Vegan Black Bean Brownies Recipe You’ll Make on Repeat
This Vegan Black Bean Brownies Recipe is rich, fudgy, flourless, and secretly packed with plant-based protein—no eggs, no dairy, and naturally gluten free, but full of deep chocolate flavor that tastes like a classic brownie.
What Makes These Vegan Black Bean Brownies So Special?
Let me explain why I’m such a fan of this recipe.
These vegan black bean brownies are what I pull out when I want a dessert that feels indulgent but doesn’t leave me with a sugar crash. They’re a flourless vegan brownie, made mostly from black beans, cocoa, nut butter, and a touch of maple syrup. You get that chewy, fudgy center we all love in brownies, but you also get fiber, protein, and healthy fats hiding in every bite.
If you’ve never tried a black bean brownie recipe before, I know what you might be thinking: “Beans… in my brownies?” I thought the same thing the first time I heard about them, probably ten years ago at a potluck. A friend brought a pan of glossy, chocolatey squares, and I remember everyone going back for seconds. Only after the plate was nearly empty did she confess they were vegan black bean brownies. There was this collective, “Wait… what?” moment.
That’s the magic here.
These healthy vegan brownies are:
- Completely flourless and naturally gluten free
- Dairy free and eggless (so they’re a great vegan baked good for mixed-diet gatherings)
- Made in one blender or food processor—no whisking bowls all over your kitchen
- Sweetened with maple syrup and a little coconut sugar for a refined sugar free brownie option (with room to adjust for your taste)
They’re also a very practical dessert. I love them:
- For weeknight “I need something chocolate” cravings
- Cut into small squares and tucked into lunchboxes
- As a high protein vegan dessert after a light soup or salad dinner
- For friends who are plant based, gluten free, or just trying to eat a bit lighter
You know what? I’ve served these next to regular brownies, and my family has grabbed these fudgy vegan brownies first. That’s how you know you’ve got a keeper.
Why You’ll Love This Vegan Black Bean Brownies Recipe
Let’s get right to what you care about as the cook and eater. This Vegan Black Bean Brownies Recipe is:
- Naturally gluten free and flourless – No wheat, no fuss; perfect if you or your guests are avoiding gluten.
- Dairy free and eggless – A completely vegan chocolate brownie recipe that works for plant based and dairy-sensitive eaters.
- Fudgy, not cakey – Think dense, moist, and rich, more like a truffle-style brownie than a cake.
- Protein and fiber packed – Thanks to the black beans and nut butter, you’re getting a high protein vegan dessert with staying power.
- Easy to make in one blender or food processor – Toss everything in, blend, pour, bake; it’s very weeknight-friendly.
- Refined sugar free (with options) – Sweetened mostly with maple syrup; you can add a little coconut sugar if you want a more traditional sweetness.
- Kid and crowd approved – Nobody guesses there are beans in these vegan baked goods unless you tell them.
- Customizable – Add chocolate chips, nuts, espresso, orange zest… this basic vegan black bean dessert recipe is a great base for playing.
- Great make-ahead treat – They taste even better on day two, and they freeze beautifully.
Ingredients for the Best Vegan Black Bean Brownies
Here’s everything you need for this black bean brownie recipe. I’ll add quick notes and substitutions as we go.
Pan & Basic Supplies
- 1 8×8-inch baking pan (metal or glass, lined with parchment for easy removal)
- Cooking spray or a little oil for greasing, if you don’t line completely
Wet Ingredients
- 1 can (15 ounces) black beans, drained and rinsed very well
- Rinse until the water runs clear; this keeps the flavor clean and reduces any “bean” taste.
- 3 tablespoons neutral-flavored oil (like avocado oil, melted coconut oil, or canola)
- For richer brownies, use melted coconut oil; for a milder flavor, use avocado or canola.
- ¼ cup creamy nut or seed butter
- Almond butter, cashew butter, or peanut butter all work. For nut-free, use sunflower seed butter or tahini.
- ⅓ cup pure maple syrup
- You can also use agave syrup. If you like a sweeter brownie, bump this up to ½ cup.
- 2 tablespoons coconut sugar (optional but recommended for classic brownie sweetness)
- Brown sugar works too if you’re not avoiding refined sugar.
- 2 teaspoons pure vanilla extract
- Real vanilla makes a noticeable difference here, since the batter is simple.
- 2–3 tablespoons non-dairy milk, as needed
- Oat, almond, or soy milk all work. This just helps blend the batter smoothly.
Dry Ingredients
- ½ cup unsweetened cocoa powder
- Use a good-quality cocoa; Dutch-process gives a deeper chocolate flavor, but regular works too.
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Don’t skip the salt; it makes the chocolate flavor pop.
Mix-Ins (Optional but Wonderful)
- ½ cup dairy free dark chocolate chips or chunks
- Look for vegan chocolate chips; Enjoy Life and Trader Joe’s semi-sweet chips are good options.
- ¼ cup chopped nuts (walnuts or pecans)
- For texture and a classic brownie vibe, but leave them out if you want smooth, kid-friendly squares.
Step-by-Step Directions: How to Make Vegan Black Bean Brownies
This is a very forgiving easy vegan brownie recipe. The biggest “secret” is blending long enough so the batter is silky.
1. Prep your pan and oven
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch pan with parchment paper, leaving some overhang on two sides so you can lift the brownies out later.
- Lightly grease the exposed sides of the pan with oil or cooking spray.
Tip: If your parchment keeps curling, crumple it once, flatten it back out, then press it into the pan—it will behave better.
2. Rinse those beans really well
- Pour the black beans into a colander and rinse under cool running water for at least 30 seconds, stirring with your hand.
- Let them drain well. You don’t want extra water sneaking into your batter.
This is where a lot of people go wrong with vegan black bean dessert recipes: if the beans aren’t rinsed well, you can get a slight canned taste. Rinse, rinse, rinse.
3. Blend the wet ingredients
- Add the drained black beans to a food processor or blender.
- Add oil, nut or seed butter, maple syrup, coconut sugar (if using), vanilla, and 2 tablespoons of non-dairy milk.
- Blend on high until the mixture is very smooth and glossy, scraping down the sides once or twice.
If the mixture seems too thick to blend, add another tablespoon of milk. You want something the consistency of a thick chocolate pudding.
4. Add the dry ingredients
- To the same blender or food processor, add cocoa powder, baking powder, baking soda, and salt.
- Pulse several times, then blend again until everything is fully combined and the batter is thick, smooth, and shiny.
Here’s the thing: the smoother your batter, the more the black beans “disappear” into the final brownies. If you can still see pieces of bean skin, blend a little longer.
5. Fold in chocolate chips and nuts
- Remove the blade (carefully) and stir in the chocolate chips and nuts, if using.
- If your blender jar is hard to stir in, transfer the batter to a mixing bowl first, then fold in your mix-ins.
The batter will be thick—thicker than cake batter, more like cookie dough. That’s exactly what you want for fudgy vegan brownies.
6. Spread the batter into the pan
- Scrape the batter into your prepared pan.
- Use a spatula to spread it evenly into the corners, smoothing the top.
- For a pretty finish, sprinkle a few extra chocolate chips on top and gently press them into the batter.
Tip: A damp spatula or the back of a slightly wet spoon helps smooth the top without sticking.
7. Bake until just set
- Bake on the center rack of your oven for 20–25 minutes.
- Start checking at 18–20 minutes. The edges should look set and slightly pull away from the pan, and the center should look set but still a bit soft and glossy.
- A toothpick inserted in the center should come out mostly clean, with a few moist crumbs—but not wet batter.
Remember, for fudgy vegan brownies, it’s better to take them out a touch early than to overbake. They firm up as they cool.
8. Cool completely before slicing
- Set the pan on a wire rack and let the brownies cool completely, at least 30–45 minutes.
- Use the parchment overhang to lift them out of the pan.
- Slice into 9 large squares or 12–16 smaller squares, depending on how you want to serve them.
If you can stand to wait, chill them in the fridge for 1–2 hours after they cool. The texture gets extra fudgy, and the flavors deepen. This is one of those vegan gluten free desserts that actually tastes better the next day.
Servings & Timing
- Yield: 9 large brownies or 12–16 small brownies
- Prep Time: 15 minutes (including rinsing the beans)
- Bake Time: 20–25 minutes
- Cooling Time: 30–45 minutes (plus optional chilling)
- Total Time: About 1 hour 15 minutes
If you’re planning these for guests, I suggest baking them in the morning or the night before so they have plenty of time to cool and set.
Fun Variations on This Vegan Black Bean Brownies Recipe
Once you have the base, it’s easy to play. Here are some of my favorite spins on this healthy vegan brownie recipe:
- Mocha Black Bean Brownies – Add 1–2 teaspoons of instant espresso powder to the batter for a deep coffee-chocolate flavor.
- Mint Chocolate Vegan Brownies – Swap the vanilla for ½ teaspoon peppermint extract and top with crushed peppermint candy (use vegan candy if needed).
- Orange Dark Chocolate Brownies – Add 1 tablespoon orange zest and a splash of orange juice for a bright, slightly grown-up twist.
- Nutty Protein Brownies – Stir in extra chopped walnuts, pecans, or almonds for even more crunch and protein.
- Salted Caramel Swirl – Swirl a few tablespoons of vegan caramel sauce into the top of the batter and finish with flaky sea salt.
- Double Chocolate Chunk – Use mini chocolate chips in the batter plus larger chunks on top for serious chocolate lovers.
You can also adjust sweetness and richness depending on your crowd. For kids, I sometimes add a bit more maple syrup and an extra handful of chocolate chips so it leans closer to a classic vegan chocolate brownie.
How to Store, Freeze, and Reheat Your Vegan Black Bean Brownies
These flourless vegan brownies are very friendly when it comes to storage and make-ahead planning.
Room Temperature
- Store completely cooled brownies in an airtight container at room temperature for up to 2 days.
- If your kitchen is warm or humid, it’s safer to store them in the fridge instead.
Refrigerator
- Keep brownies in a covered container in the fridge for up to 5–6 days.
- The texture gets denser and fudgier as they chill—honestly, I think they’re even better cold.
Freezer
- Place sliced brownies in a single layer on a parchment-lined baking sheet and freeze until solid.
- Transfer frozen brownies to a freezer bag or container, separating layers with parchment.
- Store for up to 3 months.
Thawing & Reheating
- To thaw: Let a brownie sit at room temperature for 20–30 minutes, or overnight in the fridge.
- To reheat: Warm a brownie in the microwave for about 15–20 seconds for that “freshly baked” softness and melty chocolate chips.
Tip: For meal prep, I like to keep a small stash of these gluten free vegan brownies in the freezer. They’re perfect when you want a plant based dessert recipe that feels special but doesn’t require turning on the oven.
Notes & Tips from My Kitchen Testing
After making these vegan black bean brownies more times than I can count (my husband calls them my “Tuesday brownies”), here are a few things I’ve learned:
- Blend longer than you think. When you’re sure the batter is smooth, give it another 20–30 seconds. The smoother the batter, the more classic the brownie texture.
- Taste the batter for sweetness. Because the batter doesn’t contain eggs, it’s safe to taste. If it’s not sweet enough for you, add an extra tablespoon or two of maple syrup or sugar before baking.
- Don’t fear the slightly soft center. These are fudgy vegan brownies; if you bake until totally dry, they’ll be more cakey and less rich.
- Use good cocoa powder. Since these brownies rely heavily on cocoa for flavor, a higher quality brand really shines through. Hershey’s Special Dark or Guittard cocoa are good, easy-to-find options.
- Let them cool. I know, it’s hard. But cutting too early can make them seem underbaked and messy. Once cooled, they slice cleanly and hold together beautifully.
- For a higher protein boost, you can swap 1–2 tablespoons of the cocoa powder for a neutral-tasting vegan protein powder. Just know the texture might be a tiny bit denser.
- For a true refined sugar free brownie, skip the chocolate chips or use a stevia-sweetened or coconut sugar–sweetened chocolate, and stick with maple syrup and/or coconut sugar only.
You know what? These are the kind of brownies that quietly become a household standard. No big announcement, just… they’re gone every time you make them.
Vegan Black Bean Brownies FAQs
1. Do these vegan black bean brownies taste like beans?
No—they taste like rich chocolate brownies. If you rinse the black beans well and blend the batter until smooth, you won’t notice a bean flavor. The cocoa, vanilla, and maple syrup take the lead.
2. Can I make these brownies without a food processor or blender?
You’ll get the best texture with a machine, but in a pinch you can mash the beans very well with a fork or potato masher and then whisk everything together. The brownies may be a bit chunkier but still tasty.
3. Are these brownies really gluten free?
Yes, this is a flourless vegan brownie recipe, so there’s no wheat flour at all. Just be sure your cocoa powder, baking powder, and chocolate chips are certified gluten free if you need them to be.
4. Can I use honey instead of maple syrup?
For a fully vegan black bean brownies recipe, stick with maple syrup or agave. If you’re not strictly vegan, you can use honey, but it will add a distinct flavor and make the batter a little thicker.
5. How can I make these brownies sweeter?
Add an extra 2–3 tablespoons of maple syrup or coconut sugar, and don’t skip the chocolate chips. You can also dust the cooled brownies with a little powdered sugar.
6. Can I double this recipe?
Yes—double all the ingredients and bake in a 9×13-inch pan. The baking time will be closer to 25–30 minutes; check near the center with a toothpick.
7. Can I use another type of bean, like kidney or pinto?
Black beans work best for the color and flavor. In a pinch, you can use another mild-tasting bean such as navy beans, but the color and texture may change slightly.
8. Are these good for meal prep or snacks?
Absolutely. These healthy vegan brownies are great for meal prep since they store well, and each square gives you a bit of protein and fiber—nice for an afternoon snack with tea or coffee.
Final Thoughts: Your New Favorite Plant-Based Dessert
This Vegan Black Bean Brownies Recipe checks so many boxes: it’s a fudgy vegan brownie, a gluten free vegan dessert, a high protein vegan dessert, and above all, something that feels comforting and familiar. You get all the cozy chocolate goodness of a classic brownie, with ingredients that support how you actually want to feel.
If you try these vegan black bean brownies, I’d love to hear how they turn out—and if anyone in your house guesses they’re made with beans. Share your tweaks, tag a picture, or pair them with one of your favorite plant based dessert recipes next. Happy baking from my kitchen to yours.
Vegan Black Bean Brownies
Ingredients
- 1 can (15 ounces) black beans drained and rinsed very well
- 3 tablespoons neutral-flavored oil such as avocado oil, melted coconut oil, or canola
- 1/4 cup creamy nut or seed butter almond, cashew, peanut, sunflower seed butter, or tahini
- 1/3 cup pure maple syrup or agave syrup; increase up to 1/2 cup for sweeter brownies
- 2 tablespoons coconut sugar optional, for more classic brownie sweetness; brown sugar also works
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons non-dairy milk such as oat, almond, or soy milk; use as needed to help blend
- 1/2 cup unsweetened cocoa powder Dutch-process for deeper flavor, or regular cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup dairy free dark chocolate chips or chunks look for vegan chocolate chips
- 1/4 cup chopped nuts walnuts or pecans; optional
- 1 8x8-inch baking pan metal or glass, lined with parchment for easy removal
- cooking spray or oil for greasing exposed sides of the pan
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on two sides to lift the brownies out later. Lightly grease the exposed sides of the pan with oil or cooking spray.1 8x8-inch baking pan, cooking spray or oil
- Pour the black beans into a colander and rinse under cool running water for at least 30 seconds, stirring with your hand, until the water runs clear. Let them drain very well so no excess water sneaks into the batter.1 can (15 ounces) black beans
- Add the drained black beans to a food processor or blender. Add the oil, nut or seed butter, maple syrup, coconut sugar (if using), vanilla, and 2 tablespoons of non-dairy milk. Blend on high until the mixture is very smooth and glossy, scraping down the sides as needed. If the mixture is too thick to blend, add up to 1 more tablespoon of non-dairy milk; the consistency should be like thick chocolate pudding.1 can (15 ounces) black beans, 3 tablespoons neutral-flavored oil, 1/4 cup creamy nut or seed butter, 1/3 cup pure maple syrup, 2 tablespoons coconut sugar, 2 teaspoons pure vanilla extract, 2-3 tablespoons non-dairy milk
- To the same food processor or blender, add the cocoa powder, baking powder, baking soda, and salt. Pulse several times, then blend again until everything is fully combined and the batter is thick, smooth, and shiny. If you can still see pieces of bean skin, blend a bit longer.1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine sea salt
- Carefully remove the blade. Stir in the chocolate chips and chopped nuts, if using. If your blender jar is too tight to stir in the mix-ins easily, transfer the batter to a mixing bowl first, then fold in the chips and nuts. The batter will be thick, more like cookie dough than cake batter.1/2 cup dairy free dark chocolate chips or chunks, 1/4 cup chopped nuts
- Scrape the thick batter into the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top. If you like, sprinkle a few extra chocolate chips on top and gently press them into the batter. A damp spatula or slightly wet spoon can help smooth the surface without sticking.1 8x8-inch baking pan, 1/2 cup dairy free dark chocolate chips or chunks
- Bake on the center rack of the oven for 20–25 minutes. Start checking at 18–20 minutes. The edges should look set and just begin to pull away from the pan, and the center should look set but still slightly soft and glossy. A toothpick inserted in the center should come out mostly clean with a few moist crumbs, not wet batter.
- Set the pan on a wire rack and let the brownies cool completely, at least 30–45 minutes. Use the parchment overhang to lift the brownies out of the pan. Slice into 9 large squares or 12–16 smaller squares. For extra fudgy texture and deeper flavor, chill the cooled brownies in the fridge for 1–2 hours before serving.
Notes
Variations: Add 1–2 teaspoons instant espresso powder for mocha brownies; swap vanilla for 1/2 teaspoon peppermint extract for mint brownies; add 1 tablespoon orange zest and a splash of orange juice for orange chocolate brownies; swirl vegan caramel sauce into the top and sprinkle with flaky sea salt for salted caramel brownies. For higher protein, you can replace 1–2 tablespoons of cocoa powder with a neutral-tasting vegan protein powder (texture will be slightly denser). Taste the batter for sweetness before baking and adjust maple syrup or sugar as desired.
