Supreme Black Bean Brownies (Easy + Vegan)
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:
- flourless
- eggless
- gluten-free
- 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!
Top Tips
- 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.
PrintEASY 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
Ingredients
- 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
Instructions
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.
Makes 12
Notes
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.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
Wow Julie omg that’s awesome lol yes I will try using the banana which I always have on hand. Thanks so much for the suggestion. I will still invest in flax but its always nice to have other options.
Thank you lisa and I know right lol I love chocolate and peanut butter just so heavenly lol. I guess I will have to invest in flax. Sorry but I do have another question I seen 2 different flax one is seeds and one is meal. Which one to get.
Hi, this looks Yummy, I want to make this for tonight, anything chocolate is my weekness lol but what if you dont have flaxseed meal what can I use?
Thank You
I would suggest using 1/2 – 3/4 of a mashed banana.
If you don’t mind little seeds you could try making chia seed eggs. 2 tablespoons chia seeds + 6 tablespoons of water, mix together in a small bowl and let set about 7 – 10 minutes to thicken.
If you use any of these options we’d love to here how it went! :)
Hi Linda,
I don’t know about this specific recipe but I substituted flax eggs with chia eggs before. This might work here es well as it works the same way!
Other than that – I can’t wait to try them as well, they sound and look ridiculously good!
Thanks Julie, though still no luck for me peinting, even on the far left side of the print button.
I’ve been unable to print any of the recipes on the new website – the PRINT FRIENDLY button doesn’t seem to work. If you hover near the PRINT FRIENDLY button, the Pinterest symbol comes up and you can pin it, but not print. Glitch?
I see what you mean with the pin it button, strange. You can hit the button to print just be sure to hit it at the far left, seemed to work for me. Thank you for pointing that out, I’ll see what I can do about the pin it button.
Also, I’m glad you weren’t able to print yet as I just had to change the baking ‘soda’ to ‘powder’.
Thanks for pointing that out! :)
When do you add the flax eggs? I’m assuming that they go in the blender with everything else.
Oops, fixed! Thanks for pointing that out. :)
Looks delish! Are these made with a regular size muffin tin? I can’t tell. Thanks!
These are made in a regular size tin. Your welcome!
Wow, these looks (and sound) amazing! I love how you baked them in cupcake tins. Pinned!
Thank you! xo
Looks delicious! I’m going to try using frozen berries in place of the nut butter, should I leave them who,e or mash them slightly?
Great question! I was thinking about that as I was typing in fact. I think giving them a quick chop would be a good idea, especially if they are on the larger size. Sounds so good! I was eating mine with some fresh blackberries and that was pretty amazing. Enjoy!
Hi, I recently signed up for your newsletter, and want to tell you how much I love your recipes. These brownie cups look absolutely amazing, and the recipe is so original! I am planning to make them for a birthday celebration this weekend! And am definitely going to buy your ebook!
Thank you!
warm regards,
Jennifer
Thank you so much Jennifer! Your feedback makes my day. Have a great weekend and enjoy everything! :)