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    Home » Recipes » Brownies

    Vegan Black Bean Brownies

    Publish Date Feb 14, 2022 · Updated: Sep 7, 2022 by Yasmin

    Jump to Recipe Print Recipe
    GFSFVG

    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.

    Blackbean brownies on a cooling rack, with one stood on edge.
    Fudgy Vegan Black Bean Brownies.
    Jump to:
    • What You'll Need
    • How to Make Them
    • Substitutions & Variations
    • Storage
    • FAQ's
    • Other Brownie, Cake and Dessert Ideas
    • Recipe
    • Comments

    What You'll Need

    Ingredients

    Ingredients photo for the vegan black bean brownies laid out in individual clear glass bowls, on a white background.
    Vegan Black Bean Brownie Ingredients.
    • 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.

    Equipment

    • Food Processor
    • Spatula
    • Baking Tin
    • Baking Parchment

    How to Make Them

    Side by side photos of the vegan black bean brownie ingredients before and after blending together in the food processor.
    Steps 1 & 2.

    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.

    Side by side photos of the brownie batter in the food processor, on the left, with the chocolate chunks added, and on the right, after pulsing them through the batter.
    Steps 3 & 4.

    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.

    Side by side photos showing the vegan black bean brownie batter being spooned in to the baking tin, during and after.
    Steps 5 & 6.

    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.

    Two photos of the baking tin, filled with brownie batter, on a white background. On the left, being spread out. On the right, after being evenly spread out.
    Steps 7 & 8.

    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.

    Side by side photos of the vegan blackbean brownies, before and after baking.
    Steps 9 & 10.

    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.

    An overhead image of the vegan blackbean brownies on white baking paper, on a black cooling rack.
    Brownies on the cooling rack.

    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.

    Storage

    • 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.

    FAQ's

    Is it possible to make these without using added sugar?

    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.

    • Healthy Blueberry Oatmeal Crumble Bars (Vegan & Gluten free)
    • Healthy Vegan Baked Oats with Berries
    • Lemon and Blackberry Cake
    • Vegan Caramel Slices

    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!

    Recipe

    Blackbean brownies arranged on a cooling rack, with central brown on its side.

    Vegan Black Bean Brownies

    These Decadent, Fudgy Vegan Brownies definitely taste like the real deal, and by using Black Beans and Chickpea flour, they are packed full of plant protein and essential minerals, such as Iron and Calcium.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, British, Chocolate, Dessert, Vegan
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 16
    Calories: 154kcal
    Author: Yasmin

    Equipment

    • 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

    Ingredients

    US Customary - Metric
    • 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

    Instructions

    • 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 tin
      ½ cup Chocolate Chunks
      Side by side photos of the brownie batter in the food processor, on the left, with the chocolate chunks added, and on the right, after pulsing them through the batter.
    • 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.
      Side by side photos showing the vegan black bean brownie batter being spooned in to the baking tin, during and after.
    • 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.
      Two photos of the baking tin, filled with brownie batter, on a white background. On the left, being spread out. On the right, after being evenly spread out.
    • 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.

    Nutrition

    Calories: 154kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 178mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin E: 2mg | Vitamin K: 1µg | Calcium: 48mg | Copper: 1mg | Folate: 36µg | Iron: 1mg | Manganese: 1mg | Magnesium: 52mg | Phosphorus: 83mg | Selenium: 1µg | Zinc: 1mg
    Did you make this recipe?Let us know what you thought of it in the comment section below. We'd love to hear from you!

    More Brownies

    • Vegan Date Brownies (3 Ingredients)

    Reader Interactions

    Comments

    1. Trish

      February 23, 2022 at 4:49 pm

      5 stars
      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.

      Reply
      • Yasmin

        April 04, 2022 at 3:02 pm

        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?

        Reply

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