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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
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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

  • 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
US Customary - Metric

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