Vegan Black Bean Brownies
Enjoy the fudgy flavor of vegan black bean brownies. They’re easy to make and can be a regular treat you’ll enjoy weekly.
These vegan gluten-free brownies have a burst of rich cocoa flavor. They have a dense but chewy, fudgy texture. Sweet, but not too sweet.
They practically melt in your mouth. You’ll savor every bite. And the best part, they happen to be both gluten-free and vegan.
Are black beans the secret to helping these brownies retain that classic fudgy texture without flour or eggs? Yes, it sounds bizarre, but just bear with me.
The beans add structure and moisture to the brownies, plus extra protein. They give them a starchy texture reminiscent of flour. And you don’t even taste them, trust me.
You don’t even need a bowl to make them. Everything comes together quickly in a blender.
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Key Ingredient Notes
- Black Beans – use canned beans or cook from scratch
- Oil – Use any mild flavored vegetable oil, for example, canola oil.
- Oats – for added texture and structure.
- Sugar – light brown sugar adds a richer flavor but white sugar can also be used. Learn how to make brown sugar!
- Instant coffee – adding just enough enhances the chocolate flavor without the coffee taste.
- Baking soda – works best with natural cocoa powder. Use twice the amount of baking powder if you prefer to use dutch-processed cocoa powder.
Step-by-Step Instructions
- Preheat your oven to 350˚F (180˚C). Lightly oil or line a 10-inch brownie pan with parchment paper.
- Add the black beans and oil to a high-speed blender. Blend until smooth.
- Add the oats, sugar, water, vanilla, instant coffee, and salt. Blend until smooth.
- With the blender still running, add the baking soda and cocoa. If it’s not mixing in quickly enough, stop the blender and stir with a spoon
- Pour the batter into the pan and top with chocolate chips. If you like, you can also push a few into the batter.
- Bake for 15-20 minutes or until the edge is cooked. The center should be soft and slightly under-baked but not runny.
- Remove from the oven and let cool fully before slicing into 16 equal portions and serving.
Tips and Tricks
- If you don’t have a blender, don’t worry! You can grind the beans and oats separately in a food processor and mix them with the other ingredients in a large bowl.
- Sift the cocoa powder to remove any lumps if you’ll be mixing in a bowl.
- Make sure not to overbake. The edges should be cooked and almost dry to the touch, but the center should be soft but not runny. If you insert a toothpick into the middle, a few sticky crumbs should come out.
Variations and Substitutions
- When using Dutch-processed cocoa powder, use 1 tsp baking powder instead of baking soda.
- Instead of topping with chocolate chips, you can use peanuts, walnuts, pecans, macadamia nuts, powdered sugar, or vegan chocolate buttercream frosting.
- You can use espresso powder in the place of instant coffee or replace the water in the recipe with a cup of coffee (make sure it’s cooled before blending)
- For a wheat-based version, try my Fudgy Vegan Brownies.
Storage
Store the brownies in a sealed container at room temperature for about two days, or in the refrigerator for up to a week.
For longer storage, these are perfect for freezing. Thaw at room temperature or in the microwave for a warm gooey treat. For more details, check out How To Store Brownies.
Enjoy warm brownies as is or with a scoop of your favorite vegan ice cream.
Can I use dry beans?
Yes. If you prefer to soak and cook your own beans, that’s perfectly fine. Just keep in mind the extra day it takes to prepare dry beans before you make your brownies.
I don’t have a 10-inch pan. Can I use an 8-inch?
You absolutely can! But make sure the pan is at least 3 inches deep or make half the amount.
The baking time will be a little longer, though. Check it every few minutes to make sure they don’t overbake. You can also use a 9 by 11-inch baking pan.
Do I need to use coffee?
No, it’s not necessary. It makes the cocoa flavor stand out more, but the brownies are just as good without it.
Can I use dutch-processed cocoa?
Sure, you can. Use the same amount as you would for natural cocoa powder but use one teaspoon of baking powder instead of baking soda.
More chocolate dessert recipes
- Vegan Buckeye Brownies
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Crinkle Cookies
- Vegan White Chocolate Cranberry Cookies
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Levain Cookies
- Vegan Chocolate Cake
Vegan Black Bean Brownies
Equipment
- High Speed Blender
- 10-inch or 9-by-13-inch baking pan
Ingredients
- 2 cans (500 g) black beans, 15oz/425g cans, drained and rinsed (See Notes)
- ⅓ cup (86 ml) oil
- 2 cups (160 g) rolled oats, instant or old-fashioned
- 1 ½ cups (300 g) light brown sugar, or granulated sugar
- 1 ¼ cups (300 ml) water
- 2 tablespoons (30 ml) vanilla
- ½ teaspoon (1 g) instant coffee
- ½ teaspoon (3 g) salt
- ½ teaspoon (2 g) baking soda
- 1 cup (80 g) natural cocoa powder
- ½ cup (120 g) dairy-free chocolate chips
Instructions
- Lightly oil or line a 10-inch brownie pan with parchment paper. Preheat the oven to 350°F (180°C)
- Add the black beans and oil to a high speed blender. Blend until smooth.2 cans (500 g) black beans ,⅓ cup (86 ml) oil
- Add the oats, sugar, water, vanilla, instant coffee and salt. Blend until smooth.2 cups (160 g) rolled oats ,1 ½ cups (300 g) light brown sugar ,1 ¼ cups (300 ml) water ,2 tablespoons (30 ml) vanilla ,½ teaspoon (1 g) instant coffee ,½ teaspoon (3 g) salt
- While the blend is still running, gradually add the baking soda and cocoa powder. If it’s not mixing in quickly, stop the blender and stir with a spoon.½ teaspoon (2 g) baking soda ,1 cup (80 g) natural cocoa powder
- Pour the batter into the pan and top with chocolate chips. You can also push a few into the batter.½ cup (120 g) dairy-free chocolate chips
- Bake for 15 to 20 minutes or until the edges are cooked. The center should still be soft and slightly under-baked but not runny.
- Remove from the oven and cool fully before slicing into 16 equal portions.
Notes
- If you don’t have a high-speed blender, you can ground the oats and blend the beans separately in a food processor then mix with the remaining ingredients in a large bowl.
- 2 cans of drained cooked beans are about 3 cups or 500g. If you’re using dried beans, cook about 1 cup.
- Use 1 tsp baking powder in place of baking soda when using dutch-processed cocoa powder.
- For more tips and suggestions, please check the article.
- Recipe adapted from Chocolate Covered Katie’s Black Bean Brownies.