When craving something decadent and healthy treat, these Supreme Black Bean Brownies are perfect! Plus, they are vegan, gluten-free and so easy to make!
Why We Love This Recipe!
Hands down these are the best black bean brownies ever! They are full of all the chocolate decadence you could ever want, all while being healthy in just about every way.
What we love most is that they are:
- made with the simple ingredients
- virtually guilt free
- & vegan
If you haven’t tried your hand at making vegan black bean brownies, I hope this will inspire you.
There are many black bean brownie recipes around the web for you to try. Here is my spin on this simple, decadent & healthy treat.
Adding a dollop of peanut butter only makes it better. Each one is full of fiber, protein, and essential vitamins and minerals.
How To Make Easy Black Bean Brownies
Not only are vegan black bean brownies super healthy, but they’re super easy to make too!
Here is a quick overview with photos for reference:
Place the main ingredients in your blender/food processor. I know it doesn’t look too appealing, but…
Once you’ve blended everything together, you’ll get the most amazing chocolate batter ever. Out of beans, no less!
It blends up to be the consistency of pudding, and you’ll probably be licking the bowl clean as I did. In fact, I can’t decide if I like the batter or the brownies better, both are delicious!
Place the batter into your prepared muffin tin, add a teaspoon of peanut butter to the center, using a toothpick to give it a little swirl.
Place in the oven and bake, and in no time your home will begin to smell like cocoa heaven!
Once done, let cool a bit. They remind me somewhat of Reese’s peanut butter cups in brownie form (they were an old favorite before my transition).
Break one open and say Ahhh! They pair perfectly with a tall glass of milk or fresh seasonal berries.
And there you have it, delicious, guilt-free Supreme Vegan Black Bean Brownies!
- You may like to make these without the peanut butter swirl opting to mix in 1/2 cup or so of fresh raspberries, blackberries or blueberries to the batter for something different.
How To Store Leftovers
Store black bean brownies in an airtight container on the counter for up to 5 days. For longer storage, they can be kept in the refrigerator for up to 10 days.
Adjusting For Dietary Restrictions
- Oil-Free: In place of oil, use plain unsweetened applesauce.
- Nut-Free: In place of nut butter, use sunflower or cashew butter.
More Healthy Vegan Desserts!
- Southern Blackberry Cobbler
- Vegan Chocolate Chip Cookies
- Vegan Brownies
- One Bowl Vegan Peanut Butter Cookies
- See all vegan dessert recipes on TSV!
If you try this easy black bean brownie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
EASY BLACK BEAN BROWNIES (VEGAN + GLUTEN FREE)
Yep, there are black beans in these brownies! But you’d probably never know it unless you made them yourself. A truly decadent and healthy treat!
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: Makes 12 Brownies 1x
- Category: Dessert
- Cuisine: Vegan
- 1 can (15 oz.) black beans, drained and rinsed
- 1/2 heaping cup cocoa powder
- 1/2 cup pure maple syrup
- 3 tablespoons coconut* or neutral-flavored oil (or applesauce)
- 1 heaping teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1/4 cup semi-sweet chocolate morsels
- 12 teaspoons natural peanut butter or almond butter (divided), chilled
Preheat oven to 350 degrees F.
Make your flax egg in a small bowl by combining the flax-seed meal and water, mix well. Place in refrigerator for at 5 – 7 minutes to set. Should be thick and goupy when ready.
Prepare your muffin tin by lightly greasing it with oil. Use muffin liners if you prefer.
In a food processor/blender, add black beans, flax-eggs, cocoa powder, maple syrup, oil, baking powder, and vanilla. Blend until creamy stopping to scrape down the sides as needed. The batter should be about the consistency of pudding, not too thick, not too thin. Mix in chocolate chips.
Fill each cup about 1/4 – 1/3 full. Use any remaining batter to make sure all tins are equally filled. Place 1 teaspoon of chilled nut butter in the center of each cup. Using a toothpick, chopstick, or something pointy, swirl the nut butter into the chocolate.
Place in oven on middle rack and bake for 22 – 25 minutes. Let cool about 15 – 20 minutes. Using a butter knife, gently guide the knife around the outside of the muffin making sure it is away from the pan. Gently nudge under each brownie with the knife and lift removing from the tin.
Oil-free: Use plain unsweetened applesauce in place of oil.
Nut-Free: In place of nut butter, use sunflower or cashew butter.
I found the nut butter does best when chilled before baking, otherwise, it’s very runny when trying to mix with the batter and won’t look as good once baked.
You can use 1/4 cup maple syrup and 1/4 cup of your favorite healthier sugar. The first batch I tried this way and it was slightly drier but not by much.
You may like to opt-out of using the nut butter swirl and adding in 1/2 cup or so of fresh/frozen blueberries, raspberries or blackberries.
*If using coconut oil, be sure it’s in liquid form. Make sure maple syrup is at room temperature or it will harden the coconut oil with its coolness.
If you don’t have flaxseeds or flaxseed meal on hand, try using 3/4 of mashed banana. You can also try using a chia seed egg. Mix 2 tablespoon chia seeds + 6 tablespoons water in a small bowl, set aside for 7 – 10 minutes to thicken.