Hey there! Let me tell you a little story. I’ve always been a sucker for brownies—you know, the kind that is gooey, chocolatey, and completely irresistible. But after going vegan, I thought I had to give up that rich brownie experience. Turns out I was totally wrong! When I first heard about adding black beans to brownies, I wasn’t so sure about it either. I mean, black beans in a dessert? Trust me, once I gave this recipe a try, I was utterly amazed! These vegan black bean brownies are now one of my go-to treats, and I can’t wait to share them with you!
Why You’ll Love These Vegan Black Bean Brownies
Rich, Fudgy Texture
If you’re anything like me, texture matters when it comes to brownies. I want that perfect balance of fudgy and gooey, and these brownies deliver precisely that. You’d never know they’re made with black beans because they’re just so decadent.
Guilt-Free Indulgence
I love treating myself, but I don’t always want the sugar crash afterward. These brownies let you indulge without feeling like you’ve overdone it. Black beans pack them with fiber and protein, so they’re actually a little nutritious, too.
Easy to Make
I’m not a fan of complicated recipes. Who has the time? That’s why I love how simple this recipe is. All you need is a blender or food processor and a few essential ingredients, and you’re good to go. No fancy techniques, no stress.
Kid-Approved
Oh, and if you have kids, they’ll love these, too! I’ve tested this recipe on some picky little eaters, and they devoured them without a clue that they were made with beans.
Ingredients for Vegan Black Bean Brownies
Black Beans
Yep, black beans are the secret ingredient here. They give the brownies their dense, fudgy texture and add a good dose of protein and fiber. It’s like sneaking veggies into dessert, but way better.
Cocoa Powder
Good cocoa powder makes all the difference. I always go for unsweetened, high-quality cocoa to get that deep chocolate flavor that makes these brownies irresistible.
Maple Syrup
I really enjoy using maple syrup as a sweetener—it’s a great alternative to regular sugar! It adds a natural sweetness and a hint of richness without overpowering the chocolate.
Other Key Ingredients
- Dark Chocolate Chips: I like to stir these into the batter for extra melty chocolate pockets.
- Vanilla Extract: A splash of vanilla really brings out the chocolate flavor.
- Coconut Oil: This helps keep everything moist and adds a touch of richness.
- Baking Powder: Just a little to help the brownies rise slightly.
- Sea Salt: A pinch of salt makes the chocolate flavor pop.
Instructions for the Perfect Vegan Black Bean Brownies
Step 1: Prepare the Ingredients
First things first—grab a can of black beans and give them a good rinse. You don’t want any of that canned liquid messing with the flavor. Then, measure out your other ingredients so everything’s ready to go. Believe me, this little trick makes everything so much easier!
Step 2: Blend the Batter
Add the black beans, cocoa powder, maple syrup, vanilla extract, and coconut oil to your food processor and blend away! Blend everything until the batter turns smooth and creamy. Take your time with this step because a well-blended batter means no weird bean chunks in your brownies.
Step 3: Fold in Chocolate Chips
Once your batter is smooth, transfer it to a bowl and gently fold in the dark chocolate chips. This is where the magic happens—those little chocolate bits will melt into gooey pockets of deliciousness as the brownies bake.
Step 4: Bake and Cool
Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper. Evenly spread the batter in the pan and bake for 20-25 minutes. You’ll know they’re done when you stick a toothpick in the center, and it comes out with a few moist crumbs. Let them cool completely before slicing—this is the most challenging part because they smell amazing, but trust me, it’s worth the wait.
Tips For Vegan Black Bean Brownies
Don’t Overbake
I’ve learned this the hard way: Overbaking can turn your brownies from fudgy to dry. Keep an eye on them and pull them out when they’re just set.
Use High-Quality Cocoa
I can’t stress this enough. Great cocoa means excellent brownies. It’s totally worth spending a bit more on high-quality ingredients!
Blend Thoroughly
A smooth batter is key. If you don’t blend long enough, you might end up with a weird texture. Take your time with this step.
Optional Add-Ins
Feeling adventurous? Add some chopped walnuts for a delightful crunch, or sprinkle on shredded coconut to give it a fun tropical twist! I’ve even added a dash of cinnamon once, and it was divine.
Serving Suggestions and Storage Tips
Serving Ideas
I enjoy serving these brownies warm, paired with a scoop of vegan vanilla ice cream or a drizzle of creamy almond butter. They’re also perfect for packing into lunchboxes or enjoying as an afternoon pick-me-up.
How to Store
Keep your brownies in an airtight container at room temperature, and they’ll stay deliciously fresh for up to four days. Want them to last longer? Just place them in the fridge, and they’ll stay fresh for about a week.
Freezing Instructions
These brownies freeze like a dream. Individually wrap each piece in plastic wrap, then pop them into a freezer bag for easy storage. When you’re ready for a treat, thaw them at room temperature or give them a quick zap in the microwave.
Reheating Tips
If you’re like me and love that fresh-out-of-the-oven taste, just warm a brownie in the microwave for a few seconds. It brings back all that gooey goodness.Increase customer engagement and capture valuable leads. Download our free lead magnets designed to help you maximize your live chat ROI.
Unlock the power of real-time conversations. Explore our resources on improving customer engagement and driving meaningful interactions with live chat.
Boost your customer marketing efforts with live chat. Download our free resources and learn how to engage customers, build loyalty, and drive sales.
FAQs For Vegan Black Bean Brownies
Are black bean brownies actually healthy?
Totally! Black beans add protein, fiber, and nutrients, making these brownies a healthier choice than traditional ones. Plus, there’s no refined flour, so they’re gluten-free too.
Is it okay to use a different sweetener instead of maple syrup?
Absolutely. You can swap it with agave syrup, date syrup, or even coconut sugar. However, this might slightly alter the flavor.
Do these brownies taste like black beans?
Nope! That’s the beauty of it. The cocoa and chocolate chips completely mask the bean flavor, leaving you with rich, chocolatey goodness.
Can I make these brownies gluten-free?
They already are! Since there’s no flour involved, these brownies are naturally gluten-free.
What’s the best way to blend the batter?
A food processor works best, but a high-powered blender will also do the trick. Just make sure to blend thoroughly for a smooth, creamy batter.
Conclusion Vegan Black Bean Brownies
There you have it—my favorite vegan black bean brownies. I’ve made these countless times, and they never fail to impress. They’re rich, chocolatey, and surprisingly healthy. Whether you’re a seasoned vegan or just looking for a healthier dessert option, these brownies are a must-try.
So, go ahead, grab those black beans, and give this recipe a shot. I promise you won’t regret it. And hey, if you do try them, I’d love to hear how they turned out. Leave a comment or share your twist on the recipe. Happy baking!
Vegan black bean brownies
Ingredients
- 1 can 15 oz black beans, rinsed and drained
- 1/4 cup cocoa powder unsweetened, high-quality
- 1/2 cup maple syrup or your favorite liquid sweetener
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup dark chocolate chips vegan
- Optional: 1/4 cup chopped walnuts or shredded coconut for extra texture
Instructions
- Start by thoroughly rinsing and draining your black beans. This step is essential to get rid of any excess sodium and ensure your brownies don’t have any bean flavor.
- Place the rinsed black beans, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and a pinch of sea salt into a food processor or high-speed blender. Blend everything until it’s smooth and creamy.
- Make sure there are no chunks left—this is crucial for the best texture!
- Transfer the batter to a mixing bowl and gently fold in the dark chocolate chips. If you’re using any optional add-ins like walnuts or shredded coconut, now’s the time to add those, too.
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, then pour in the batter. Use a spatula to spread the batter across the pan evenly.
- Bake the brownies for 20-25 minutes, or until a toothpick inserted in the middle comes out mostly clean, with a few moist crumbs sticking to it.
- Avoid overbaking to keep that gooey texture.
- Let the brownies cool fully in the pan before slicing them. This gives them time to set and makes slicing easier and neater.
Notes
- Sweetener swaps: You can substitute maple syrup with agave syrup, date syrup, or even honey (if not strictly vegan).
- Oil alternatives: If you don’t have coconut oil, you can use any neutral-flavored oil like avocado or sunflower oil.
- Storage: Keep these brownies in an airtight container at room temperature, and they’ll stay fresh for up to 4 days. If you want to store them longer, pop them in the fridge for up to a week or freeze them for up to 3 months.
- Reheating tip: Warm a brownie in the microwave for 10-15 seconds to bring back that fresh-out-of-the-oven gooeyness.
- Serving suggestion: Pair these brownies with a scoop of vegan ice cream or drizzle them with almond butter for an extra indulgent treat.