Fudgy Vegan Black Bean Brownies (Secretly Healthy!)

What if I told you that you could bake a batch of incredibly rich, fudgy, and decadent chocolate brownies that are secretly packed with protein and fiber? And what if the secret ingredient was something you probably already have in your pantry? It sounds too good to be true, but get ready to have your mind blown.

This recipe for the best vegan black bean brownies is a true game-changer. By blending black beans into the batter, we create a supremely moist and dense texture that rivals any traditional brownie, but without any flour, oil, eggs, or dairy. I promise you can’t taste the beans at all—just pure, unadulterated chocolate bliss. This is the ultimate guilt-free dessert that will satisfy your sweet tooth and nourish your body at the same time.

Ingredients

This recipe uses a handful of simple, wholesome, plant-based ingredients that you blend together for the easiest brownie batter ever.

Timing

One of the best things about this recipe is how quickly it comes together, thanks to the blender doing all the hard work!

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Cooling Time: 30 minutes
• Total Time: Approximately 1 hour 5 minutes

Step-by-Step Instructions

Get ready for the easiest brownie recipe you’ll ever make. Your blender or food processor is the star of this show!

Step 1: Preheat Oven and Make Oat Flour

this now & bake later ❤️

First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides to act as handles for easy removal later. To make your own oat flour, place the 1 cup of rolled oats into a high-speed blender or food processor and blend for about 30-60 seconds, until they form a fine, powdery flour.

Step 2: Prepare the Beans and Blend the Batter

Open, drain, and thoroughly rinse your can of black beans. A fine-mesh colander works perfectly for this. Add the rinsed beans and all other ingredients—EXCEPT for the chocolate chips and walnuts—to the blender with the oat flour.

• Actionable Tip: Rinsing the beans extremely well is the secret to ensuring there is absolutely no “beany” taste in your final brownies. Don’t skip this step!

Step 3: Blend Until Silky Smooth

Blend the ingredients on high until the batter is completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to make sure everything is incorporated.

• Actionable Tip: If you have a blender with a tamper, use it to keep the thick batter moving. If the batter is too thick for your blender to handle, add another splash of plant milk, one tablespoon at a time, until it blends smoothly.

Step 4: Fold in the Mix-Ins

Pour the silky batter into a mixing bowl. Add the ½ cup of dairy-free chocolate chips and the optional chopped walnuts. Using a spatula, gently fold them into the batter until they are evenly distributed.

Step 5: Bake to Fudgy Perfection

Pour the batter into your prepared 8×8 baking dish and use a spatula to spread it into an even layer. If you’d like, sprinkle a few extra chocolate chips and walnuts over the top. Bake for 20-25 minutes. The brownies are done when the edges look set and are beginning to pull away slightly from the sides of the pan.

• Actionable Tip: A toothpick test won’t work well for these fudgy brownies. Rely on the visual cue of the set, darker edges and a top that no longer looks wet.

Step 6: Cool Completely Before Slicing

This is the most important step! Remove the brownies from the oven and let them cool completely in the pan on a wire rack. They will be very soft and fudgy when warm and will firm up significantly as they cool. Once cool, use the parchment paper handles to lift them out of the pan before slicing.

Nutritional Information

This is an estimate for one brownie, assuming the pan is cut into 16 squares. These brownies are a fantastic source of plant-based protein and fiber!

• Calories: 125 kcal
• Protein: 4 g
• Carbohydrates: 20 g
• Fat: 4 g
• Fiber: 4 g
• Sugar: 10 g

Healthier Alternatives

This recipe is already packed with healthy ingredients, but you can customize it even further!

• Refined Sugar-Free: Swap the brown sugar for an equal amount of coconut sugar. For a completely unrefined option, you can experiment with using about 1 cup of pitted Medjool dates (soaked in hot water first), though this will alter the texture slightly.
• Nut-Free: To make these nut-free, simply omit the optional walnuts. You can use sunflower seeds or pumpkin seeds for a bit of crunch if you’d like.
• Oil-Free: This recipe is already naturally oil-free, using applesauce for moisture!

Serving Suggestions

These rich and fudgy brownies are a treat all on their own, but here are a few ways to elevate them.

• A La Mode: Serve a slightly warmed brownie with a scoop of your favorite dairy-free vanilla ice cream for the ultimate decadent dessert.
• The Perfect Snack: Enjoy a brownie with a cold glass of plant-based milk or a hot cup of coffee for a perfect afternoon pick-me-up.
• Finishing Touch: A sprinkle of flaky sea salt on top of the brownies just after they come out of the oven perfectly balances the rich chocolate flavor.

Common Mistakes to Avoid

For the best black bean brownies ever, be sure to avoid these simple mistakes.

• Not Blending Enough: If you don’t blend the batter until it’s completely smooth, you might end up with small bits of bean skin in your brownies. Solution: Be patient and blend until the batter is silky, scraping down the sides as needed.
• Slicing While Warm: These brownies are incredibly fudgy and delicate when they are warm and will fall apart if you try to cut them. Solution: You MUST let them cool completely. For the cleanest cuts, chill them in the refrigerator for 30 minutes before slicing.
• Forgetting to Rinse the Beans: The liquid in canned beans has a distinct flavor that you don’t want in your dessert. Solution: Rinse the beans under running water until the water runs clear.

Storing Tips

These brownies are very moist and are best stored in the refrigerator.

• Refrigerate: Once cooled and sliced, store the brownies in an airtight container in the refrigerator. They will become even fudgier and will stay fresh for up to a week.
• Freezing: These brownies freeze beautifully! Place the sliced brownies in a single layer in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months.
• Thawing: You can enjoy them straight from the freezer for a super chewy treat, or let them thaw at room temperature for about 15-20 minutes.

Conclusion

This vegan black bean brownies recipe is the ultimate healthy dessert hack. It’s proof that you can have a rich, fudgy, and intensely chocolatey treat that is also packed with nutrients, fiber, and plant-based goodness. Incredibly easy to make and delicious to eat, this is a recipe that will delight everyone, whether they’re vegan or not!

We can’t wait for you to try this magical recipe! If you make these brownies, please leave a comment and a rating below to let us know how they turned out. We love hearing from you! For more delicious and healthy plant-based recipes, don’t forget to subscribe.

FAQs

Q1. Can you actually taste the black beans?

No, I promise! When the beans are rinsed very well and blended until completely smooth with rich cocoa powder and other flavors, their taste is completely undetectable. They simply provide an amazing, naturally fudgy texture and a boost of protein and fiber.

Q2. Do I have to use a high-speed blender?

While a high-speed blender like a Vitamix or Blendtec works best for creating a silky-smooth batter, a standard blender or a powerful food processor will also work. You may just need to blend for a bit longer and be more diligent about scraping down the sides.

Q3. Are these brownies gluten-free?

Yes, they are naturally gluten-free as long as you use certified gluten-free rolled oats. Oats are often processed in facilities that also handle wheat, so be sure to check the label if you have a gluten sensitivity or celiac disease.

Q4. Can I substitute a different kind of bean?

This recipe is specifically developed for the mild flavor and creamy texture of black beans. While it might be possible to use other beans like cannellini, the results have not been tested and the flavor and color will be different.

Fudgy Vegan Black Bean Brownies (Secretly Healthy!)

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 5 minutes
• Yield: 16 Brownies 1x
• Diet: Gluten Free

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Description

This recipe for the best vegan black bean brownies is a true game-changer. By blending black beans into the batter, we create a supremely moist and dense texture that rivals any traditional brownie, but without any flour, oil, eggs, or dairy. I promise you can’t taste the beans at all—just pure, unadulterated chocolate bliss. This is the ultimate guilt-free dessert that will satisfy your sweet tooth and nourish your body.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup Whole Rolled Oats
• 1 (15-oz) can Canned Black Beans, rinsed and drained (or 1.5 cups cooked)
• 1/4 cup Unsweetened Cocoa Powder
• 2/3 cup Dark Brown Sugar (or maple/date sugar)
• 1/4 cup Unsweetened Applesauce
• 1/2 cup Plant-Based Milk (like almond or soy)
• 1 tablespoon Pure Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Dairy-Free Chocolate Chips, plus more for topping
• 1/4 cup Chopped Walnuts (optional), plus more for topping

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Instructions

1. Preheat and Make Oat Flour: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides. Place the rolled oats into a high-speed blender and blend for 30-60 seconds, until they form a fine flour.
2. Blend the Batter: Thoroughly rinse and drain the black beans. Add the rinsed beans and all other ingredients—EXCEPT for the chocolate chips and walnuts—to the blender with the oat flour.
3. Blend Until Smooth: Blend on high until the batter is completely smooth and creamy, scraping down the sides as needed. If the batter is too thick, add another splash of plant milk, one tablespoon at a time.
4. Fold in Mix-Ins: Pour the batter into a mixing bowl. Add ½ cup of chocolate chips and the optional walnuts. Gently fold them into the batter.
5. Bake: Pour the batter into the prepared baking dish and spread evenly. Sprinkle with extra chocolate chips and walnuts if desired. Bake for 20-25 minutes, until the edges look set and are beginning to pull away from the sides.
6. Cool Completely: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. They will firm up as they cool. Once cool, use the parchment handles to lift them out before slicing.

Notes

• Rinse Beans Well: Rinsing the beans extremely well is the secret to ensuring there is absolutely no “beany” taste in your final brownies.
• Don’t Rely on a Toothpick: A toothpick test won’t work well for these fudgy brownies. The best way to check for doneness is to look for set, darker edges and a top that no longer appears wet.
• Cooling is Crucial: This is the most important step! The brownies will be very soft and delicate when warm. They must cool completely in the pan to firm up for clean slicing.
• Troubleshooting the Blend: If you have a blender with a tamper, use it to keep the thick batter moving. If not, don’t be afraid to add an extra tablespoon or two of plant milk to help it blend smoothly.

• Prep Time: 10 minutes
• Cooling Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert, Brownies, Healthy
• Method: Blending, Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 125 kcal
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 4 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg