Vegan Black Bean Brownies

Stack of three sugared black bean brownies.

5 from 2 votes

These fudgy vegan Black Bean Brownies are an easy, gluten-free, flourless dessert that is delicious and healthy! Add some espresso powder for a mocha flavor or chocolate chips for an extra dose of rich chocolatey flavor. Cut into cute heart shapes for Valentine's Day or serve them in bar form for any day of the year.

Prep Time10

Cook Time35

Total Time45

Course: Desserts & Sweet Treats

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 148kcal

Author: Jenn Sebestyen

Equipment

Ingredients

2 cups canned black beans drained, rinsed, and thoroughly dried
½ cup unsweetened cocoa powder
2 tablespoons flax meal
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon instant espresso powder optional
½ cup pure maple syrup
¼ cup unsweetened applesauce
2 teaspoons pure vanilla extract
¼ cup dairy free chocolate chips
organic powdered sugar optional

Instructions

Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper. Overhang the parchment paper on both ends by a few inches. This is very important as the brownies will still be very soft when they come out of the oven and the parchment paper will allow you to take the whole square of brownies out of the pan with ease.
Add all ingredients, except the chocolate chips and powdered sugar, to the bowl of a food processor. Process until smooth, stopping occasionally to scrape down the sides as necessary.
Remove the blade and set aside. Add the chocolate chips to the batter and gently stir to incorporate.
Spread the batter evenly into the prepared pan.
Bake for 35 to 40 minutes. The top should be set, but the center will still be soft. A toothpick will not (and should not) come out clean.
Let cool in the pan for 10 to 15 minutes. Carefully lift them out of the pan by holding onto the parchment paper overhang. They will probably still be soft and "bend" a little. This is ok, just be careful not to pull up on the sides too hard and break them.
Let cool on a wire rack for another 20 to 30 minutes. The brownies should be firmer now, but still soft and fudgy. Carefully cut out into heart shapes or into bars.
Once the brownies are completely cool, sprinkle with powdered sugar, if desired.

Notes

~ If using canned beans, be sure to drain and rinse them and then dry them really well. Any excess moisture left on the beans will affect the texture of the brownies. I let them sit in a colander while I gather the remaining ingredients and then I roll the beans around between two clean dish clothes (or paper towels).

~ The texture of these brownies are incredibly fudgy, but quite soft and delicate. If you prefer a firmer, more cake-y texture, you can replace up to ½ cup of the beans with oat flour. (If you do this, bake the brownies no more than 30 minutes).

~ Process the mixture really well in a food processor. Stop and scrape down the sides, as necessary. This can take several minutes to ensure a perfectly smooth texture. Taste the mixture and make sure there aren't any bean skins that have been left unprocessed.

~ Unfortunately, there is no easy way to check the doneness of these brownies. A toothpick inserted in the center will not come out clean. The top will be set but the center will still be fudgy and moist. I prefer the brownies to be cooked 35 to 40 minutes.

~ Let the brownies cool completely before attempting to cut them. They will be very soft and pliable when they come out of the oven.

~ Store them in the fridge for best texture.

Nutrition facts calculated without the powdered sugar topping.

Nutrition