These fudgy black bean brownies are super decadent and no one would ever guess that they are both vegan and gluten-free! Just blend the ingredients, fold in the chocolate chips and bake in the oven.
One of my husband's all-time favorite desserts is a warm, gooey brownie, so I've definitely made my fair share of brownies over the years. I love that the sweet chocolate flavor overpowers neutral tasting nutritious ingredients, something I've taken advantage of in these sweet potato brownies or cannelini bean brownies!
Truth be told though, I've never really been a fan of black bean brownies because of their texture. Most black bean brownie recipes tend to use a food processor, which I find causes grittiness and not the most authentic brownie texture.
But in this recipe, I use a blender so that the black beans get completely obliterated. There is no trace of beans once you finish preparing the batter. The end result is moist and fudgy brownies with no chunks!
These vegan brownies are packed with protein, iron and fiber. Black beans provide tremendous nutritional and health benefits for those following a plant-based diet, and this healthy treat is an easy and subtle way to consume them without the black bean flavor.
Ingredients
Cacao powder can work in place of unsweetened cocoa powder, but it'll cause the brownies to be slightly more bitter.
Instructions
1. Blend the black beans with the wet ingredients.
2. Whisk the dry ingredients in a separate bowl.
3. Combine the two mixtures.
4. Fold in the chocolate chips.
5. Pour the brownie batter into the prepared baking dish.
7. Bake, then allow it to cool before slicing. Enjoy!
Recipe Tips
- Reduce the oven temperature while baking. This is one of my favorite baking tricks. The initial high heat allows the brownies achieve a slight crispiness on the outside to hold their shape. Reducing the temperature after 10 minutes will allow the middle to continue cooking but remain soft and fudgy.
- Allow the brownies to cool before serving. While digging in right away is tempting, it is important to let them fully cool in order to allow them to set. Popping the baking dish in the freezer or refrigerator will speed up the process.
I hope you enjoy these vegan, nut-free, refined sugar-free and gluten-free black bean brownies! Please let me know what you think in the comments below or share photos @eatingbyelaine so I can see these delicious treats!
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Fudgy Vegan Black Bean Brownies (Gluten-Free)
- Total Time: 30 minutes
- Yield: 16 1x
- Diet: Vegan
Description
These fudgy black bean brownies are super decadent and no one would ever guess that they are both vegan and gluten-free! Just blend the ingredients, fold in the chocolate chips and bake in the oven.
Ingredients
- 1 cup cooked black beans (for canned, drain and rinse)
- 2 tsp pure vanilla extract
- ½ cup dairy-free milk
- ¼ cup melted coconut oil (or melted vegan butter)
- ¾ cup oat flour (gluten-free if desired)
- 1 cup maple sugar (or coconut sugar)
- ½ cup unsweetened cocoa powder (or cacao powder)
- 2 tsp baking soda
- ¼ tsp fine grain sea salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 400 degrees Fahrenheit. Brush an 8 x 8 baking dish lightly with coconut oil or avocado oil, or line it with parchment paper.
- Blend the black beans, milk, melted coconut oil and vanilla. Place black beans, milk, melted coconut oil and vanilla in a high-speed blender and blend until perfectly smooth and no chunks or bits of black beans remain. Set aside.
- Whisk the oat flour, sugar, cocoa powder, baking soda and salt in a mixing bowl.
- Combine the two mixtures. Pour in the black bean mixture from the blender into the mixing bowl. Use a spoon or hand mixer to fully incorporate until no lumps remain.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking dish.
- Bake. Bake for 10 minutes at 400 degrees. Then, without opening the oven, lower the temperature to 350 degrees and bake for another 12 minutes.
- Allow brownies to cool. Remove the brownies from the oven and allow to fully cool in the baking dish before slicing and enjoying. To speed up the cooling process, I recommend placing the baking dish in your freezer for 30 minutes before slicing.
Notes
Store brownies in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 8
- Cook Time: 22
- Category: Dessert
- Method: Oven
Elyse S says
Just making sure because I want to make these on the asap: the picture shows maple syrup but the text says maple sugar. Is it sugar? I use coconut sugar a lot so that would work. Thanks?
Elaine Gordon says
I'm so sorry, Elsye. That was a mistake and I recently updated it. It is maple sugar or coconut sugar. Not maple syrup. I apologize for the confusion - good eye!
Shandi Kemp says
Can I sub coconut or almond flour and either monk fruit or Stevia as the sugar?
Elaine Gordon says
Hi Shandi: Unfortunately in this recipe the oat flour is a must. It has a very different texture than both coconut flour and almond flour. If you use almond flour the brownies will fall apart and have too much liquid (oats absorb more than almond flour) and if you use coconut flour the brownies will be dry. With gluten-free and vegan baking it is important to follow the recipes exactly and not substitute flours in particular. As for the monk fruit and stevia question, would those be in liquid form? You need the liquid in this recipe from the maple syrup so unless the liquid volume and sweetness level is the exact same (at that same measurement) than I would not recommend. I've never baked with monk fruit or stevia so I really don't know but if you use you would have to compensate with more liquid and it will depend on the time of liquid. So basically overall I would also not recommend this substitute. It likely will not work at all. I hope that helps. Please let me know if you have any other questions. Best, Elaine
Courtney says
Can’t wait to make these! Quick question—1/4 cup melted coconut oil. Is that measured before or after melting? Like, measure out 1/4 cup h solid coconut oil and melt it, or melt coconut oil til you get to 1/4 cup liquid? This always confuses me. Thanks so much!
Elaine Gordon says
Hi, Courtney: It is measured after melting. I hope that helps. Best, Elaine
TAYLER ROSS says
My new favorite brownie recipe! They were so fudgy and delicious, you'd never know they were vegan!
Elaine Gordon says
I agree! Thanks so much for sharing!
Vicky says
Just tried making these fudgy vegan black bean brownies and wow, they're a game-changer! They're so decadent and fudgy, you'd never guess they're packed with healthy ingredients.
Elaine Gordon says
So glad you enjoyed them Vicky! Thank you for sharing!
Ana says
How would I add avocado to these? My favorite vegan bakery sold black bean avocado brownies and I have since moved away and crave them all the time. Please advise. =)
Elaine Gordon says
Oh sounds fun! I'm not sure as I would have to test that out.