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–+ servings
sliced brownies with chocolate chips on parchment paper.

Vegan Black Bean Brownies

Print Recipe
Enjoy the fudgy flavor of these gluten-free vegan brownies. They’re easy to make and can be a regular treat you’ll enjoy weekly.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Calories 245
Author Jhanelle Golding

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 black beans, ⅓ cup oil
  • Add the oats, sugar, water, vanilla, instant coffee and salt. Blend until smooth.
    2 cups rolled oats, 1 ½ cups light brown sugar, 1 ¼ cups water, 2 tablespoons vanilla, ½ teaspoon instant coffee, ½ teaspoon 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 baking soda, 1 cup 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 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.

Nutrition

Calories: 245kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 116mg | Potassium: 260mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2IU | Calcium: 46mg | Iron: 2mg