These vegan black bean brownies are truly a treat, and also grain free / gluten free. Trust us - they actually do taste good! A chocolate dessert full of healthy fiber - that's sweet!
recipe originally published May 12, 2010
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Welcome to the first recipe ever published on spabettie - vegan black bean brownies.
Back in 2010, most people were pretty skeptical of the black bean brownie. After all, it was an uber healthy, fiber rich baked good masquerading as your favorite chocolate treat.
I took the idea a step further and removed the eggs to make vegan black bean brownies! Ack! I removed what so many deemed the other "healthy" aspect!
Years later, in place of the eggs I left in some of the aquafaba from the can of beans. Not all of it - I measure a specific amount. (After many present day trials of aquafaba measurements - and delicious brownie fails - I have arrived at what I consider the optimal aquafaba.)
Want more brownie recipes? Try these Sweet Potato Brownies.
How To Make Black Bean Brownies
Along with the addition of beans, the other difference with this recipe is the absence of grains. I now use super fine almond flour in black bean brownies, but the original recipe used all purpose if that's what you'd like to use. Gluten free all purpose works also.
A starch like arrowroot, tapioca, potato or cornstarch, is often used as a thickener. Think gravies and sauces: I was taught at a young age to make a slurry of starch and water that is added to a sauce during the cooking process.
Starches like these can also decrease the density of gluten free baked goods, which is why it shows up in this recipe. In my many delicious tests, can you believe a couple of the results were too dense? I mean, I ate them, but still. I love a chewy brownie, and needed a bit of a lightening up here. Starch helps bind the brownie batter, providing structure and chew.
The method for this recipe is quick and easy, and just one step is different than a normal brownie recipe. The black beans are puréed to a smooth consistency, then added to the dry ingredients.
As you are stirring this black bean brownie brownie batter, you may think more liquid is needed. Keep going! This brownie batter has a thicker "paste" consistency, but I promise it comes together with little effort.
How long do black bean brownies last? Storage tips
Black Bean Brownies are so easy to freeze! I love to make a batch of brownies and wrap half to enjoy later. If I just NEED a brownie (you all understand the need for a brownie, right?) but know we won't be able to enjoy them all - traveling or other desserts are around to compete, ha! - I will wrap individual brownies in foil, then place them in a freezer bag. We can defrost single brownies as we want them later.
Usually though, we enjoy the whole pan of brownies within a few days. As long as these are in an airtight container, brownies are good for a week. Take one out to return to room temp, let it warm in the oven or zap in an air fryer or microwave, or eat cold right out of the fridge.
These black bean brownies taste really good cold.
Want more chocolate? Check out these recipes
- Oat Milk Ice Cream
- Best Chocolate Fudge Frosting
- Chocolate Bourbon Caramel Truffles
- Chocolate Biscuit Cake
- Pumpkin Caramel Chocolates
- Chocolate Mousse Cake
- Twix Cookie Bars
- Ginger Wasabi Chocolate Truffles
- Gluten Free Vegan Oreo Truffles
- Chocolate Oat No Bake Bars
Did You Make These Black Bean Brownies?
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Black Bean Brownies
Trust us, these brownies DO taste good! Rich and fudgy, you won't even know this chocolate dessert is packed with healthy fiber.
- ⅓ cup aquafaba (liquid from canned black beans)
- 1 (15 ounce) can black beans
- 2 tablespoons almond butter
- 3 teaspoons pure vanilla extract or paste
- ¾ cup coconut sugar *see notes for more options
- ½ cup cocoa powder
- ⅓ cup super fine almond flour *see notes for more options
- 2 tablespoons arrowroot starch *see notes for more options
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup chopped dairy free chocolate or chips
- Preheat oven to 350 °F. Line a square baking dish with parchment. Set aside.
- Measure ⅓ cup aquafaba from the can of beans. Pour the beans and remaining liquid through a fine mesh strainer. Do not rinse the beans.
- Add the ⅓ cup aquafaba to blender jar with drained black beans, almond butter and vanilla. Blend at highest speed until very smooth, pausing to scrape sides of blender jar as needed. Set aside.
- In mixing bowl, sift together sugar, cocoa powder, almond flour, starch, baking powder, and sea salt.
- Add blended bean mixture to dry ingredients. Fold together until just combined.
- Stir in chocolate chips.
- Transfer brownie batter into prepared baking dish.
- Bake at 350 °F for 40 minutes, or until an inserted toothpick comes out clean.
dairy, egg, soy, oil, and gluten free, vegan recipe
alternatives to coconut sugar: vegan granulated sugar, any sugar free replacement like allulose (see packaging for ratios)
alternatives to super fine almond flour: gluten free all purpose flour, if not gluten free, regular all purpose works
alternatives to arrowroot starch: tapioca starch, potato starch, cornstarch. these starches decrease the density, but not enough to make the brownie cakey.
Storage: These brownies keep for about a week, refrigerated in an airtight container.
To Freeze: wrap individual brownies in foil, then place them in a freezer bag. Defrost single brownies as you want them.
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Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 91mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Joslyn @ missfitbliss says
Ya-hum! Fiber and protein AND chocolate...oh my.
SQUEE, my first post ! 🙂
Kris @krazy_kris says
heee!! you found it... these are SO good - it's so funny, I got this recipe from my mom (she adapted from the newspaper!) and we made them for years before I ever had a blog. I have always taken photos of food (well, years before blogging!) and I made these one day and took photos - I just thought, let's start a blog! 😀
and also - I know YOU like beans, but some do not (especially in desserts). THIS recipe is extra good because of the chocolate on top - adds the sweet and masks any beany - ness... then I store them in the fridge so the chocolate top hardens. YUM !