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Fudgy Vegan Black Bean Brownies

These Fudgy Vegan Black Bean Brownies are the ultimate guilt-free chocolate treat. You’d never guess they’re made without flour, eggs or dairy - and that the secret ingredient is black beans! Naturally gluten-free, high in protein, and refined-sugar optional, these brownies have a deep chocolate flavour and a moist, fudgy texture that rivals traditional brownies. Perfect for anyone following a plant-based, gluten-free or dairy-free diet, these brownies are also ideal if you’re simply trying to sneak more fibre and nutrients into your desserts. Serve them with your morning coffee, as a wholesome afternoon snack, or even as a healthy dessert for family and friends — no one will guess how nourishing they really are. Tips & Variations
  • For extra decadence, sprinkle a few extra chocolate chips on top before baking.
  • If you prefer sweeter brownies, add the optional Stevia or coconut sugar.
  • Substitute oats with almond meal for a grain-free version.
  • These brownies keep well in the fridge for up to 5 days.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin about 400g black beans, drained and rinsed
  • 2 Tbsp unsweetened cocoa powder
  • ½ cup rolled oats
  • 3 Tbsp maple syrup date syrup, agave syrup, or honey (for non-vegan)
  • 1 Tbsp Stevia or coconut sugar optional, for extra sweetness
  • 2 pinches of salt
  • 2 Tbsp cold-pressed vegetable oil such as coconut or sunflower
  • 1 tsp vanilla paste or 2 tsp vanilla extract
  • ½ tsp baking powder
  • ½ cup good-quality dark chocolate chips or finely chopped chocolate

Method
 

  1. Preheat the oven to 170°C (350°F) and lightly grease a 20 x 20 cm baking tin.
  2. Blend all ingredients — except the chocolate chips — in a food processor until completely smooth and creamy. Take your time blending to ensure the batter has no lumps.
  3. Stir in the chocolate chips.
  4. Pour the batter into the prepared baking tin and smooth the surface.
  5. Bake for about 20 minutes, or until a skewer inserted into the centre comes out mostly clean but the cake is still slightly soft.
  6. Cool completely in the tin, then refrigerate for at least 2 hours or overnight to firm up.
  7. Slice into squares and serve chilled or at room temperature.