These vegan black bean brownies taste like real brownies but have more protein and better ingredients. These are soft, fudgy, moist, and have zero bean flavor.
A perfect mix of black beans, almond butter, and vegan protein powder makes them more filling and more nutritious - making these such a tasty healthy snack idea. They are gluten free, dairy free, egg free, and flourless. Blend, bake, and enjoy!
When I think of brownies, I think of my high school bake sales when I used to whip up batches of brownies each week. Back then it was boxed mixes and extra chocolate chips.
Now I make brownie recipes that taste just as good with better ingredients. My Healthy Chocolate Banana Brownies were the first step in that direction, and these vegan black bean brownies are the next one. They are rich, simple to make, and always a hit.
These vegan black bean brownies taste like soft, rich chocolate squares. The base is simple, a can of black beans and creamy almond butter.
They are gluten free, dairy free, and flourless. You can't even taste the beans. My toddlers love these as a snack, so they are kid friendly and easy to make using only a blender.
Why You Will Love These Vegan Black Bean Brownies
- Easy to make with only a blender
- Taste like the real thing and made for alternate diets (gluten free, flourless and dairy free)
- High in protein with the added boost of protein powder
- Kid friendly and picky eater friendly.
- Great for meal prep and freezing.
Key Ingredients
Black beans. This is the key ingredient that makes these brownies flourless. Rinse very well.
Almond butter. Adds richness and helps bind the batter. Use any nut butter you like.
Maple syrup. Gives sweetness and keeps the brownies soft.
Cocoa powder. Adds deep chocolate flavor.
Vegan Chocolate Protein Powder. Increases protein and makes the texture dense and fudgy. Use any protein powder you like.
Vanilla Extract to boost the flavor
Baking powder and salt. Help the brownies rise and balance the taste.
Dairy free chocolate chips. Optional, but great for extra chocolate in each bite.
How to Make these Vegan Black Bean Brownies
These vegan black bean brownies are very simple to make. Start by heating your oven to 350 degrees. Line an 8 by 8 pan with parchment paper so the brownies lift out clean.
While the oven heats, add the rinsed black beans, almond butter, maple syrup, cocoa powder, vegan chocolate protein powder, vanilla, baking powder, and salt to a food processor or blender. Blend until the mixture is smooth. Stop and scrape the sides as needed so everything mixes well.
Bake for twenty to twenty five minutes depending on how fudgy you like them. The edges will look set, and a toothpick in the center should come out with a few moist crumbs. Let the brownies cool fully in the pan before slicing.
Easy. Simple ingredients. One blender. Perfect every time.
Make These Vegan Black Bean Brownies Your Way
If you like your brownies extra fudgy, add more chocolate chips. You can also bake them a few minutes less and chill them before cutting.
If you want a more cake like texture, bake them a little longer. Adding one tablespoon of extra cocoa powder also helps.
If you prefer a less sweet brownie, use a little less maple syrup. A spoon of almond butter keeps the texture soft.
You can also change up the flavor. Add walnuts or pecans for a crunch. Add a pinch of espresso powder for deeper chocolate flavor. Sprinkle flaky salt on top for a sweet and salty bite.
For meal prep or kid friendly snack ideas, cut them into small squares and store them in the refrigerator for four to five days. Warm one for ten seconds for a soft, gooey snack. They also pack well in lunchboxes with fruit.
Frequently Asked Questions
No. The cocoa, almond butter, and chocolate cover the bean flavor.
Yes, protein powder is optional and can be left out if needed.
Yes, any creamy nut butter works for this recipe.
Yes. Use sunflower seed butter. Keep the rest of the recipe the same.
The edges should look set; insert a toothpick in the center and it should come out clean.
Yes. Freeze in squares for up to three months.
Other Healthy Brownie Recipes You Might Enjoy
Recipe Card
Equipment
- 1 8x8 baking pan
- 1 Food Processor or Blender
- 1 set of mixing bowls and spoons
Ingredients
- 1 cup canned black beans drained and rinsed
- ½ cup creamy almond butter or any nut butter of choice
- ⅓ cup maple syrup or agave nectar
- ¼ cup cocoa powder
- 1 scoop about 20-25g vegan chocolate protein powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips optional, for extra chocolatey goodness
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking dish with parchment paper.
- In a food processor or blender, combine the drained and rinsed black beans, creamy almond butter, maple syrup (or agave nectar), cocoa powder, vegan chocolate protein powder, vanilla extract, baking powder, and salt. Blend until smooth and well combined. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is mixed evenly.
- If using dairy-free chocolate chips, fold them into the brownie batter until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. Smooth the top of the batter with the back of a spoon.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove the brownies from the oven and let them cool completely in the baking dish on a wire rack. Once cooled, slice into squares and enjoy!
Notes
- Rinse the black beans very well so the brownies taste clean.
- Use creamy almond butter for the smoothest texture.
- Blend the batter until it is completely smooth.
- Let the brownies cool fully before cutting so they hold together.
- To make these nut free, use sunflower seed butter instead of almond butter.
Nutrition
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