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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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

