Vegan Gluten Free Black Bean Brownies


I’ve been looking for a really good vegan brownie recipe for a while now and I couldn’t find one that really appealed to me, so I went ahead and tried out my own. I initially got the idea to make black bean brownies from an experiment I tried a while ago making black bean brownies, which turned out really well, however they weren’t fully vegan. I used the similar recipe I tried before but modified it to be vegan! They turned out sooo well! They’re super fudgey and gooey in the middle which I love! The black beans offer a slight crunch in some bites which is also really tasty.

Aside from the taste, these brownies are very healthy and energy dense. The black beans provide an abundance of energy and protein with 6 grams of protein per brownie!! Along with the black beans, the flax eggs in this recipe provide fibre making our digestive systems very happy!

Please try these out and comment on how you like them and if there are changes you think can be made!!


Ingredients (makes 12):

  • 1 can 15oz. black beans
  • 2 flax eggs (2 tbsp ground flax, 5 tbsp water)
  • 3 tbsp coconut oil, melted
  • 3/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp almond milk
  • 1/2 cup raw sugar
  • 1 1/2 tsp baking powder
  • Walnuts, chocolate chips, or other toppings.. (optional)


  1. Preheat oven to 350 F.
  2. Grease muffin pan, or square pan.
  3. Prepare flax eggs by mixing 2 tbsp ground flax in 5 tbsp water. Let sit for a few minutes to thicken.
  4. Add beans to a food processor and blend, or mash by hand until it becomes a puree.
  5. Add flax eggs, coconut oil, cocoa powder, salt, vanilla extract, almond milk, sugar, and baking powder.
  6. Mix until it becomes a thicker consistancy. Mixture shouldn’t be too runny, but if it is too thick like icing, add more almond milk, tsp by tsp.
  7. Pour mixture into pan evenly. Place desired toppings on top.
  8. Bake for 20-25 minutes. Middles will be more gooey and fudgey than outsides but that’s how it is supposed to be.
  9. Let cool in pan for 25-30 minutes. Then place onto cooling tray or plate.
  10. Store on counter for a week, or in a fridge or freezer for longer.

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