These black bean brownies are rich and fudgy while also being oil and gluten-free. They only require a handful of ingredients and about 40 minutes. Everyone will love these, especially kids!
Have some black beans in the house that you don’t know what to do with? Make brownies!
I remember when I first went vegan, I was OBSESSED with bean desserts. From black bean brownies to white bean cookies, I thought it was so freaking cool that something like a bean could taste amazing in a dessert. My family, well…. not so much. They were not vegan at the time and were SO weirded out by the concept of bean desserts. There are definitely still people out there who are skeptical about the whole thing, so my recommendation is not to tell them and let them realize that it is delicious regardless.
Not only is this recipe easy, but it also only requires simple and easy-to-find ingredients. Black beans, sugar, cacao (or cocoa) powder, organic cane sugar, flaxseed meal, baking powder, vanilla extract, and salt. The walnuts and chocolate chips are optional but HIGHLY recommended 😉
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Who would have known that black beans were the secret ingredient to perfectly rich and fudgy brownies? These easy black bean brownies make for the perfect dessert as they are oil-free, gluten-free, flourless, rich in fiber, and ready in about 40 minutes. They are delicious and everyone will love these, especially kids!
¼ cup + 2 tablespoons dairy-free semi-sweet chocolate chunks
Prepare the flax eggs by mixing the flaxseed meal with the water in a small bowl. Set aside to thicken for about 15 minutes.
Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. You can oil the baking pan instead as well.
In a food processor, add in the sugar and process it enough to bring it to a finer texture. Whether you are using raw or not, the sugar should be broken down for better brownies. Add in the black beans and almond butter, and process until smooth.
Add in the prepared flax eggs, cacao powder, espresso, vanilla extract, baking powder, and sea salt, and process smooth. You may need to stop and scrape down the sides.
Add 1/4 cup of the chocolate chunks and mix them in by hand. Pour the batter into the lined baking dish and use a spatula to smooth out the top. Top with 2 tablespoons of walnuts and the remaining to tablespoons chocolate chunks as desired.
Place into the oven and bake for 25-30 minutes, or until a toothpick runs clean. remove the brownies from the oven and cool completely before digging in.
You can also use 2 tablespoons chia seeds in place of the 2 tablespoons flaxseed meal.
To make this recipe nut-free, avoid the optional walnuts and use sunflower butter in place of the peanut or almond butter. We have not yet tested the sunflower butter and cannot guarantee the results will be the same, but it is what we would do to make it nut-free!
Store the brownies in an airtight container in the refrigerator for 5-7 days.
The nutrition facts take into account the use of almond butter + all of the optional toppings.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie