The Best Vegan Black Bean Brownies - You'd never believe these brownies are made from black beans! They're fudgy and delicious, and they're packed full of natural plant-based protein.
I can still remember my brother showing me Rocco Dispirito's book, Now Eat This, and proclaiming that he had made black bean brownies.
What in the world...?
I kind of blew him off at the time, thinking there was no way I'd make that.
Fast forward a bit, and here I am with my own black bean brownie recipe!
Two of these brownies has about as much protein as an egg!
Black bean brownies are obviously nothing new, but this recipe is the result of my personal experimenting.
In order to accommodate all of our allergies and make the recipe the best it could be, I eliminated nuts, seeds, and eggs.
I LOVE using beans in desserts because our entire family tolerates them well and they're so versatile.
The beans are truly undetectable in these, and they have that rich and fudgy consistency (not cakey) that is characteristic of a traditional brownie.
Black bean brownies rules
In my experience, there are a couple of do's and do not's with these treats.
- DO process the oats before adding the remaining ingredients. If you don't, there can be little pieces of oat throughout the brownie that kids don't appreciate.
- DO NOT touch them before they sit for at least 30 minutes. Because there is no binding agent, this time allows them to really 'set' and hold together.
- DO eat them cold! This is honestly how they taste best, which is torturous because you have to wait, but it is worth it!
The Best Vegan Black Bean Brownies
- ¼ cup oats
- 1 15 ounce can black beans rinsed and drained
- ½ cup cocoa powder
- ½ tsp sea salt
- ½ tsp baking soda
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- ⅛ tsp powdered stevia extract
- 2 tsp vanilla
- 1-2 Tbsp water as needed
- 3 Tbsp dark chocolate chips optional
- Preheat the oven to 350 degrees.
- Add the oats to the processor FIRST, and process them until they resemble a flour.
- Add the remaining ingredients (except the chocolate chips), and process until smooth and well combined.
- Add water in as needed to create a pourable, but thick, batter. I usually use one tablespoon.
- Pulse in the chocolate chips, if using, or save them for the top!
- Pour the batter into a well-oiled 8 x 8 baking dish.
- Bake for 20-25 minutes (knife or toothpick should come out clean).
- Put the brownies in the fridge to cool (still in the pan), untouched for about 30 minutes. This is crucial to keeping the shape of the brownie, as there is no binding agent present.
- Once cooled, cut and serve!