Vegan Black Bean Brownies

4.75 from 4 votes

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.

Prep Time10

Cook Time17

Total Time27

Course: Desserts

Cuisine: American

Keyword: black bean brownies, black beans, brownies, dairy-free, egg-free, gluten-free, gluten-free vegan oil-free cookies, oats, oil-free, vegan, vegan black bean brownies, wfpb brownies, wfpb cookies

Servings: brownies

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

1/2 cup rolled oats (certified gluten-free, as needed)
15 ounce can of black beans rinsed and drained
1/2 cup coconut sugar (see notes for options)
1/3 cup water (or nondairy milk)
1/3 cup unsweetened cocoa powder
1/4 cup almond butter (see notes for other options; for richer brownies, use melted coconut oil)
1/2 teaspoon baking powder (certified gluten-free, as needed)
1 teaspoon vanilla extract
Optional: 1 teaspoon instant espresso powder
Optional: 1/8 teaspoon salt
Optional: 1/4 cup miniature semisweet chocolate chips

US Customary - Metric

Instructions

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.
In a food processor or blender, process the oats until they resemble a fine flour.
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.
Divide batter equally among prepared cups. If desired, sprinkle the tops with miniature chocolate chips.
Bake in preheated oven for 14 to 17 minutes until puffed and the centers are just set.
Transfer to a wire rack and cool completely before removing the brownies from the tin (Note: the centers will sink slightly).

Notes

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.

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.

Make in a Loaf Pan: If desired, you can also bake the brownies in a 9x5-inch (22.5x12.5 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.

Nutrition