Raise your hand if you’re a chocolate addict like me? These vegan black bean brownies are also gluten-free, refined sugar-free, and made with an absurd secret ingredient – black beans!
For those of you who have never heard of this craze is probably thinking I’ve gone mad, but it’s surprisingly an amazing ingredient for baked goods. Chickpeas are also fantastic in desserts too! If a healthy ingredient is added to a dessert and taste isn’t sacrificed, I’m ALL in!
Ingredients in vegan black bean brownies:
- Can of black beans
- Tahini (can substitute any nut butter here)
- Maple syrup
- Coconut sugar
- GF flour
- Cocoa powder
- Baking soda
- Baking powder
- Chocolate chips
A note on the black beans…
You want to use canned black beans. They must be rinsed and drained before use. I recommend using unsalted or low sodium black beans; however, I’ve made them with salted beans and there wasn’t much of a difference!
How to make black bean brownies
- Start by combining the black beans, tahini, maple syrup, coconut sugar, and vanilla in a food processor (fig. 1)
- Blend until nice and smooth (fig. 2)
- Add flour, cocoa powder, baking soda, baking powder, and salt (fig. 3)
- Pulse until just combined (fig. 4)
Tip: If you do not have a food processor, I recommend a quality blender or mashing them with the backside of a fork. The mashing method may take some more elbow grease, but it works!
Remove the blade and mix in the chocolate chips and walnut pieces.
Using a cookie scoop, spoon black bean brownie mix into a greased mini cupcake tin. Top with more chocolate chips and walnuts (because why not?!)
Bake at 350F for 15-20 minutes. You can check doneness by inserting a toothpick and ensuring it comes out clean.
Add-in and substitution suggestions
- Other kinds of nuts (pecans or hazelnuts would be delicious!)
- Substitute tahini with peanut butter to make a classic flavor combo!
- Instead of using chocolate chips, you can use cacao nibs
- Mix in some chopped almonds and coconut shreds
The flavor of cocoa powder masks any trace of black beans. In fact, these black bean brownies make a great pre-workout snack since this lovely legume packs in some fiber and protein. Just pop a couple in your mouth for a filling snack.
Did I really just suggest eating brownies before working out?
Why yes, yes I did 😉
Try lathering on some almond butter for a delicious snack upgrade too. These brownie bites are chocolatey, fudgy, decadent, and flat-out delicious.
Not to mention super healthy, but that’s just an added bonus!
Storing and freezing brownie bites:
- These brownie bites will keep in the fridge for a couple of weeks in an airtight container.
- They also freeze well! Put them in an airtight container and keep in the freezer for a couple of months. They are not super hard directly out of the freezer either so they can be eaten straight away!
If you tried these vegan black bean brownies, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this healthy dessert recipe, you’ll LOVE:
Vegan + GF Cinnamon Rolls
Vegan + GF Thumbprint Cookies
Vegan Chocolate Chip Cookies
Vegan Black Bean Brownies
- 1 14.5-ounce can black beans rinsed and drained
- 1/3 cup tahini can substitute with another nut butter
- 1/4 cup maple syrup
- 1/4 cup coconut sugar can substitute with brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup gf flour can substitue with all-purpose flour if not gluten-free
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips plus more for topping
- 1/4 cup chopped walnuts plus more for topping
- Food processor recommended, but can use blender or alternatively back of a fork
- Mini cupcake tin
- Cookie scoop
- Preheat oven to 350 degrees Fahrenheit. Grease mini cupcake tin and set aside.
- Drain and rinse black beans well. Place in a food processor.
- Add tahini, maple syrup, coconut sugar, and vanilla. Blend until smooth.
- Add flour, cocoa powder, baking powder, baking soda, and salt. Pulse until just combined.
- Remove blade from the food processor and add walnuts and chocolate chips. Use a rubber spatula to mix.
- Using a cookie scoop, fill mini cupcake tin to the top (not overflowing). If you have empty compartments in the tin leftover, fill them halfway with water. This promotes even baking.
- Top brownie bites with more chopped walnuts and chocolate chips.
- Baker for 15-20 minutes. Check if brownies are done by inserting a toothpick in the center and it comes out clean.
- Remove from oven and let cool for 10 minutes. Transfer to cooling rack.
- Leftovers keep in an airtight container in the fridge for 1-2 weeks.
- Brownie bites can be stored in the freezer for a couple of months.
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6 thoughts on “Vegan Black Bean Brownie Bites + VIDEO!”
These. Look. INCREDIBLE. I’ve never tried a black bean brownie or related item though I have heard great things. Looks awesome.
Thanks so much! I understand the skepticism with black bean brownies but they are magical.
When I was looking for gluten-free recipes I came across this recipe and I’m so glad I did! These taste so good! No trace of black bean whatsoever. I omitted nuts because my son is allergic. Will be making again!
SO glad you enjoyed, Dana!
Hi,I would love to make the recipe,but I dont know what is the weight of the beans’s can?because some recipes use 400gr,some recipes use less.
Im really excited about making this recipe 😊
Hi Sacra! It would be a standard 15 ounce can of black beans so that is about 425 gr. I hope you enjoy the recipe! 🙂