Last updated - ; Published - By Rhian Williams 38 Comments
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These Vegan Black Bean Brownies are seriously fudgy, rich and indulgent and are the best secretly healthy dessert - you definitely won't notice theblack beans! They're packed full of protein and fibre and are perfect for satisfying sweet cravings. They're super easy to make, requiring just one bowl (food processor) to make and are ready in30 minutes! They're also gluten-free, grain-free, oil-free, refined sugar free anddate-sweetened.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the black beans, soaked and drained dates, cocoa powder, almond butter, salt and plant-based milk in afood processororblender.
- Once you've whizzed that all up until it's completely smooth, add the ground almonds (almond meal) and baking powder.
- And blend again briefly to combine.
- Transfer the batter to asquare baking tin.
Tip:Line the tin with greasedbaking paperto make it easier to remove the brownies after.
- Bake in the oven for 10-15 minutes - be very careful not to over-bake them!
- Leave to cool slightly before cutting into squares!
Substitutions you can make
- You can use any type of nut or seed butter - almond butter, peanut butter, cashew butter, sunflower seed butter, tahini etc.
- You can use any type of plant-based milk-almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- You can replace the ground almonds with ground hazelnuts or ground walnuts.
How long do these Black Bean Brownies keep for?
These Black Bean Brownies keep covered in the fridge for up to a few days- the taste or texture remains unchangedwhich means they're great for meal prep and making ahead for entertaining.
More vegan chocolate recipes
- Chocolate Cookie Ice Cream Sandwiches (also made with black beans!)
- Mississippi Mud Pie
- Chocolate Truffle Cake
- Chocolate Baked Donuts
- Chocolate Truffles
- Avocado Brownies
- Beetroot Brownies
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Vegan Black Bean Brownies (Gluten-Free)
These Vegan Black Bean Brownies are secretly healthy and full of plant-based protein and fibre!
4.10 from 60 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free black bean brownies, vegan black bean brownies, vegan brownies
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 brownies
Calories: 147kcal
Author: Rhian Williams
Ingredients
- 170 g (¾ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
- 400 g (14 oz) tin of black beans , drained and rinsed
- 35 g (⅓ cup) cocoa powder
- 2 tablespoons smooth almond butter (or sub peanut butter)
- 175 ml (¾ cup) unsweetened almond milk (or sub any other plant-based milk)
- Pinch salt to taste
- 135 g (1 ⅓ cup) ground almonds (almond meal) (or sub ground hazelnuts or walnuts)
- 2 teaspoons baking powder (ensure gluten-free if necessary)
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain away the water from the soaked dates and all to a food processor or blender with the black beans, cocoa powder, almond butter, almond milk and salt.
Blend until completely smooth, mixing it around a couple of times if necessary.
And the ground almonds and baking powder and blend briefly just to combine.
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper.
Bake in the oven for 10-15 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!
Leave to cool before cutting into squares.
Keeps covered in the fridge for up to a few days.
Video
Nutrition Facts
Vegan Black Bean Brownies (Gluten-Free)
Amount Per Serving
Calories 147Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 97mg4%
Potassium 286mg8%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 9g10%
Protein 5g10%
Vitamin C 0.6mg1%
Calcium 96mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Priti S.
Hi, what can I use if I don't have date? May be maple syrup, coconut sugar, jaggery??
Reply
Rhian Williams
Coconut sugar or jaggery would work I think!
Niki
Sadly not oil free - technically but I get your take on it. In doing the bean protocol you lose the toxic binding benefits when any fats as the beans bind to the fats... I love fat of course but need to separate. Do you think the almond butter could be subbed with something fat free? I hate applesauce as does my body but might be the only option I can think if and likely not as tasty, texture of fill satiety. I welcome any ideas! 🙂
Reply
Rhian Williams
To be honest you can leave out the almond butter if you want! Or you can add half a banana maybe, if you like the taste of bananas!
Eve
Hey! Could I add an egg? I know this is vegan but I just wondered if it would be okayReply
Rhian Williams
Hi - yes that should be ok, but you'd have to cut down on the milk a bit!
Anonymous
Lovely recipe but my turned out quite soggy/soft. Could you advise where I may have gone wrong?
Reply
Rhian Williams
sorry to hear that! did you make any substitutions?
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