Description
These vegan fudgy black bean brownies are dense, chewy, and deeply chocolatey, made with just five simple ingredients. They are naturally gluten-free and dairy-free, offering a healthy-ish treat that tastes like indulgent chocolate without any bean flavor.
Ingredients
Scale
- 1 can (15oz / 425g) canned black beans, drained and rinsed thoroughly
- 1 cup (170g) dark chocolate chips (at least 60% cocoa)
- ½ cup (125g) smooth peanut butter
- ½ cup (120ml) pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 teaspoon instant espresso powder or finely ground coffee (optional)
- ½ teaspoon fine sea salt
- Optional: ½ cup dairy-free chocolate chips for folding in
- Optional: ½ cup chopped walnuts or pecans
- Optional: Sea salt flakes for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides, and spray with non-stick spray.
- Add the drained black beans, peanut butter, maple syrup, vanilla extract, cocoa powder, coffee grounds, and salt to a food processor or high-speed blender.
- Pulse a few times to break up the beans, then blend on high for 1-2 minutes until the mixture is completely smooth and creamy, resembling thick chocolate pudding. Scrape down sides and blend again if needed.
- If using chocolate bars or wanting extra fudginess, melt 1 cup of dark chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Let cool for a minute.
- Pour the melted chocolate into the black bean mixture and fold in with a spatula until combined. Fold in remaining chocolate chips or nuts if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes. The brownies are done when the top looks set and slightly shiny, and a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool in the pan for at least 30 minutes before lifting them out and slicing into squares. Sprinkle with sea salt flakes if desired.
Notes
Rinse black beans thoroughly to remove metallic flavor and excess sodium. Blend until completely smooth to avoid bean chunks. Do not overbake; the brownies should look slightly underdone in the center for a fudgy texture. They continue to cook as they cool. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 4
- Protein: 5
Keywords: vegan brownies, black bean brownies, gluten-free dessert, dairy-free baking, healthy brownies, easy vegan recipes, fudgy brownies