These decadent and fudgy Vegan Black bean Brownies definitely taste like the real deal, whilst being packed full of plant protein and essential minerals, such as Iron and Calcium.
Using Black beans and Chickpea Flour is a fun and creative way of using two different types of beans.
What You'll Need
- Black Beans - Black Beans are high in plant protein, as well as essential minerals, such as Iron and Calcium. They're cheap to buy, and this recipe is a great way to use up any that have been sat in a tin at the back of your cupboard for a while.
- Maple Syrup - This can be subbed out for Agave Syrup if needed. I like to use Maple Syrup for its flavour, and the fact that it contains vitamins, minerals and antioxidants. In particular it has Zinc, and Manganese - a mineral essential for healthy brain and nervous system function.
- Almond Butter – Sainsbury’s (UK Brand) own Almond Butter is the creamiest and most affordable option I’ve found. There are plenty of other brands that make it though, like Pip & Nut for example. Alternatively you can easily and inexpensively make your own, but you will need a high speed blender or food processor to get the job done. Simply add a cup or two of Almonds in to your food processor and blitz until creamy.
- Bicarbonate of Soda - This is used as a raising agent.
- Baking Powder - If you need these Brownies to be gluten free, then double check that the baking powder is, as not all are.
- Cacao Powder - I use Cacao Powder in this recipe instead of the more common Cocoa Powder. This is because it's high in antioxidants, has a great flavour, and is still inexpensive. I buy mine by the kilo from an online Health Food Store. You can also get them in almost all health food shops, or places like Amazon.
- Chickpea flour - Also known as Gram Flour. We use Chickpea flour in this recipe as it means more beans in the m,ix as well as making this recipe gluten free.
- Salt - It's optional on this recipe, but does really bring out the chocolaty flavour in these Brownies. People are scared of using salt in recipes, but it's worth remembering that we all need a little salt in our diets, as much as we need all the other nutrients.
- Light Brown Sugar - Light brown sugar is less refined than normal granulated sugar but you could also use coconut sugar, castor sugar or any other granulated sugar of choice.
- Chocolate Chunks - Optional, but well worth adding if you can.
- Food Processor
- Baking Tin
- Baking Parchment
How to Make Them
Step 1 - Rinse and drain you Black Beans thoroughly. Then add all of your ingredients, minus the Chocolate Chunks, together in to your food processor.
Step 2 - Blitz for 45-60 seconds, until well combined.
Step 3 - Add your Chocolate Chunks to the food processor.
Step 4 - Pulse 3 or 4 times, to mix the chocolate chunks in the batter.
Steps 5 & 6 - Spoon the mixture into a baking tray, lined with baking parchment, as pictured above. By spreading the brownie batter out like this, instead of one big lump of it, it will be considerably easier to level out.
Steps 7 & 8 - Evenly smooth out the mixture, using a spatula. The batter is very sticky, so try gently pressing your way across the tin with the Spatula, until the batter is level and spread out to the sides. Dragging it over the top doesn't always work too well.
Step 9 - Sprinkle with a few more Chocolate Chunks and then Bake in the oven for 20 minutes.
Step 10 - Remove from the oven and allow to cool slightly for 5 minutes. Then gently lift the Brownies out of the tin by using the overhanging parchment/baking paper, and transfer to a cooling rack. Allow to cool to room temperature before cutting in to 16 evenly sliced squares.
Substitutions & Variations
- You could add in chopped nuts, such as Pecans, Walnuts or Hazelnuts.
- You could also make these with Almond flour or any other gluten free flour, instead of Chickpea Flour.
- You can store Blackbean Brownies in an airtight container, at room temperature, for 4-5 days.
- You can freeze Vegan Blackbean Brownies in an airtight container and store them for up to 3 months.
If you'd like a recipe that doesn't use added sugars, then you can try our Chocolate Date Brownie Recipe instead. They're a tasty whole-food alternative.
Other Brownie, Cake and Dessert Ideas
Here are a few of our other Delicious Recipes you might like to try.
If you fancy a bowl of something delicious to tuck into then why not try our Edible Cookie Dough or our Edible Chocolate Cookie Dough.
If you'd like to try some more of our tasty treats, that can be had on the go as well as being enjoyed at home, then why not give our Vegan Caramel Slices or Delicious Date Brownies a go.
If it's a cake for a special occasion, or maybe just for an extra special treat, then our Lemon and Blackberry Cake is hard to beat. Scrumdiddlyumptious and simple to make, what's not to love!
Vegan Black Bean Brownies
- Baking Parchment
- 1 Baking Tin we use an 8 x 8 inch
- Cooling Rack
- 1 Food Processor
- 1 Large Spoon we use either a dessert or table spoon
- 1 Spatula
- 1 tin Black Beans rinsed and drained
- ¼ cup Chickpea Flour
- ⅓ cup Maple Syrup
- 3 tablespoon Light Brown Sugar sub Coconut Sugar, or other granulated sugar of choice
- ½ cup Almond Butter
- ¼ teaspoon Baking Powder
- ½ cup Cacao Powder
- ½ cup Chocolate Chunks dairy free if Vegan
- ¼ teaspoon Salt
- Rinse and drain the Black Beans thoroughly.
- Measure out all the other ingredients and add everything to the Food Processor, except for the chocolate chunks which you leave to one side.1 tin Black Beans, ¼ cup Chickpea Flour, ⅓ cup Maple Syrup, 3 tablespoon Light Brown Sugar, ½ cup Almond Butter, ¼ teaspoon Baking Powder, ½ cup Cacao Powder, ¼ teaspoon Salt
- Blend for 45 seconds to 1 minute, until the ingredients are well combined.
- Add the Chocolate Chunks to the mixture and then pulse 3-4 times to mix evenly into the Brownie batter. Reserving a few to add on top of the Brownie batter once it's in the baking tin½ cup Chocolate Chunks
- Line your baking tin with Baking Parchment. Then spoon out the Brownie batter into the lined baking tray. Placing each spoonful next to each other until the baking tin is covered.
- Evenly smooth out the mixture, using a Spatula. The batter is very sticky, so this is best done by gently pressing your way across the tin with the Spatula, until the batter is level and spread out to the sides. Dragging it over the top doesn't always work too well.
- Sprinkle over the reserved Chocolate Chunks to the top of your Brownies, just before baking.
- Put the tin into a preheated oven at 175°c and bake for 20 minutes. Then remove from the oven.
- Leave the tray out to cool for about 5 minutes before carefully transferring your Brownies to a cooling rack. Pick the Brownie up using the edges of the parchment paper, and leave on the parchment to cool completely.
- Once the Brownies have cooled completely cut into 16 evenly sized portions.
I'm a bit of a brownie monster and its been really nice to try something a bit different. Easy to make and came out really well.
We're glad to hear how much you enjoy them Trish. If you fancy trying another twist on brownies then why not give our Date Brownies try?