Vegan Black Bean Brownies (GF, Oil-Free)

Learn how to make a batch of decadent, yet nutritious, vegan black bean brownies! The brownies are gluten-free, oil-free, and have 5 grams of protein each.

The Best Black Bean Brownies Recipe

The market for fitness “food” is swamped with a catchall of powders, goops, bars, and countless other processed, packaged wonder-eats, all promising ultimate performance for everyone from endurance runners, weight lifters, and weekend athletes.

But the greatest feat of strength and endurance is trying to eat any of it for days, let alone weeks or months, on end.

It is so much more delicious, fun, economical, and effective to make and eat real food, throughout the day, to maximize performance.

That definitely includes dessert 😊. For example, these Vegan Black Bean Brownies.

They are, quite possibly, the most luscious, fudgy, chocolate-rich brownies you have ever tasted. Eating this healthy brownie will also make you feel like a superhero.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• 5 grams protein per brownie
• High Fiber (4 grams fiber per brownie)
• Quick and easy to make
• No cutting required (made in a muffin tin)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Meanwhile, this indulgence will be providing you with a host of nutrients that will power you through triathlons, marathons (of running, errands, chores, you name it), and leviathan loads of lifting (of weights, laundry, leaf bags), and everything in between. Here’s why:

• Black Beans: You need carbs to fuel your muscles and protein to build and repair your muscles; beans have a perfect balance of both. They also have a low-glycemic index, are high in fiber, rich in minerals and vitamins, and cheap.
• Coconut Oil: The fat in raw coconut oil is mainly saturated, but it’s different from saturated fat from animal products. The saturated fats in coconut oil — known as medium-chain triglycerides — are absorbed by the liver, meaning they act more like a carbohydrate, supplying a high dose of energy without sugar.  See my notes for making an oil-free version.
• Unsweetened Cocoa Powder: We should all add more cocoa powder to our lives because it is a treasure trove of antioxidants, namely flavonoids. These antioxidants lower the oxidative stress of strenuous activities, shortening recovery time.
• Coconut Sugar: Coconut sugar (also called coconut palm sugar) is a natural sweetener made from the sap of coconut palm flower buds. The sap is gently heated until the moisture evaporates, leaving behind golden-brown crystals with a mild, caramel-like flavor—similar to brown sugar but a bit less sweet.
• Rolled Oats: Use any type of rolled oats (such as old-fashioned rolled oats or quick-cooking oats). They will be blended until smooth. Be sure to use certified gluten-free oats if you need the brownies to be 100% gluten-free.
• Smooth Almond Butter: Any nut butter or seed butter will do in place of the almond butter. For extra-rich brownies, use coconut oil or avocado oil.
• Baking Powder: Use a brand that is certified gluten-free, as needed.
• Vanilla Extract: You can also use a tsp of vanilla bean paste.
• Optional:
  • Instant Espresso Powder and Miniature Chocolate Chips. Instant espresso powder deepens the chocolate flavor of the brownies. Add 3 to 4 tbsp mini chocolate chips if you want to gild the lily with melt-y chocolate goodness.

You will also need a small amount of water to blend the batter. If you like, use an equal amount of nondairy milk (e.g., almond milk, oat milk, coconut milk, cashew milk, or soy milk) in place of the water.

I have kept the salt optional. If you are using canned beans with salt, and/or almond butter with added salt, you may want to skip any added salt (you can taste the batter, before baking, to decide).

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

1. Preheat the oven to 350F (180C). Line 10 cups of a standard size muffin tin with silicone liners (or paper liners or foil liners). If you eat oil, you can, alternatively, spray the cups with nonstick cooking spray.
2. In a food processor or blender, process the oats until they resemble a fine flour. 
3. Add the drained & rinsed beans, coconut sugar, water, cocoa powder, almond butter, baking powder, vanilla extract, optional espresso powder and optional salt to the oats. Process until smooth, stopping to scrape down the sides of the container several times.
4. Divide the brownie batter equally among prepared cups. If desired, sprinkle the tops with miniature chocolate chips (Note: you can, alternatively, stir the chips into batter)
5. Bake in preheated oven for 14 to 17 minutes until puffed and the centers are just set. 
6. Transfer to a wire rack and cool completely before removing the brownies from the tin (Note: the centers will sink slightly).

Taste & Texture

The brownies taste the way dark chocolate brownies should: rich and decadent. You will not taste the beans! The texture is rich and fudgy.

Storage

Store the cooled brownies in an airtight container at cool room temperature for 2 days, in the refrigerator for up to 5 days or the freezer for up to 6 months. 

Ingredient Substitutions

• Coconut Sugar Options:  An equal amount of brown sugar, date sugar or the granulated sweetener of your choice can be used in place of the coconut sugar. You can also substitute maple syrup, agave nectar, brown rice syrup, or (if you do not follow a vegan diet) honey. If using one of these liquid sweeteners, reduce the amount of water by 1 tablespoon.
• Almond Butter Options: An equal amount of any other smooth nut butter or seed butter can be used in place of the almond butter. For example, peanut butter, sunflower seed butter, cashew butter, or pumpkin seed butter. For richer brownies, use an equal amount of melted coconut oil or avocado oil. 
• Black Bean Options: I have only tested the recipe with canned black beans, but you should be able to use canned white beans or pinto beans with equal success.
• Oats Option: You can use an equal weight of oat flour (50 grams) to replace the rolled oats. One 1/2 cup of oat flour is 60 grams, so remove about 1 tablespoon of flour from the half cup of flour (if you are not weighing the flour).

FAQ

• Can I make the brownies in a pan (rather than a muffin tine)? Yes, you can bake the brownies in a 9×5-inch (22.5×12.5 cm) loaf pan. Line the pan with parchment paper (or spray with nonstick cooking spray). Bake for 24 to 28 minutes until just set at the center. Cool completely in pan before cutting and removing from the pan.
• Can I add nuts or seeds to the brownies? Yes! Stir in 1/4 cup to 1/2 cup of chopped pecans, walnuts, hazelnuts, almonds, sunflower seeds (toasted sunflower seeds are amazing in these brownies) or toasted green pumpkin seeds (pepitas).

More Vegan & Gluten-Free Brownies

• Tiger Nut Flour Brownies {grain-free}
• Vegan Almond Flour Brownies {grain-free, gluten-free}
• Chickpea Flour Brownies {grain-free}
• 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
• Grain-Free Zucchini Brownies 
• Vegan Coconut Flour Brownies {grain-free, oil-free}
• 5-Ingredient Vegan Banana Brownies {grain-free, oil-free}
• Clean & Lean 70 Calorie Brownies
• Breakfast Blender Brownies
• Sweet Potato Brownies {grain-free, oil-free}