4 Ingredient Vegan Brownie Recipe for Easy Delicious Treats

If you’ve ever craved a rich, fudgy brownie but wanted to keep things simple and plant-based, this 4 ingredient vegan brownie recipe is your new best friend. It’s incredibly easy to whip up, requiring minimal ingredients that you probably already have in your pantry.

The best part? These brownies are moist, chocolatey, and satisfy your sweet tooth without any compromise on taste or texture.

Whether you’re a seasoned vegan or simply exploring healthier dessert options, this recipe proves that delicious treats don’t have to be complicated or loaded with artificial ingredients.

Perfect for a quick dessert, an after-school snack, or even a delightful addition to your weekend baking routine, these brownies come together in just minutes and bake up beautifully. Plus, they’re free from eggs, dairy, and refined sugars, making them a guilt-free indulgence.

Let’s dive in and discover why this recipe will become a staple in your kitchen!

Why You’ll Love This Recipe

This 4 ingredient vegan brownie recipe is a game changer for several reasons. First, it’s incredibly simple—no need for dozens of pantry items or complicated steps.

Just four wholesome ingredients combine to create a deep chocolate flavor and perfect fudgy texture.

Second, it’s versatile. Whether you’re vegan, gluten-free (with a simple flour swap), or just looking to eat cleaner, this recipe adapts easily without losing its decadence.

Third, it’s a healthier alternative to traditional brownies, made without oil or refined sugar, relying on natural sweetness and healthy fats.

Lastly, it’s quick. From mixing to baking, you’ll have brownies ready in under 30 minutes, ideal for last-minute cravings or unexpected guests.

You can even customize these brownies with add-ins or toppings to suit your mood.

Ingredients

• 1 cup black beans (drained and rinsed, canned or cooked)
• 1/2 cup natural peanut butter (or any other nut/seed butter)
• 1/3 cup maple syrup (or agave nectar)
• 1/4 cup cocoa powder (unsweetened, preferably Dutch-processed)

Equipment

• Food processor or high-speed blender
• 8×8 inch baking pan
• Mixing bowl (optional, if mixing by hand)
• Spatula
• Measuring cups and spoons
• Parchment paper or non-stick spray

Instructions

1. Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper or lightly grease it with non-stick spray.
2. Prepare the black beans: Drain and rinse the black beans thoroughly to remove any excess liquid or sodium from canned beans. Pat them dry if needed.
3. Blend the ingredients: In a food processor or blender, add the black beans, peanut butter, maple syrup, and cocoa powder. Blend until the mixture is smooth and creamy, scraping down the sides as necessary. The batter should be thick but spreadable.
4. Pour the batter into your prepared baking pan. Use a spatula to spread it evenly and smooth the top.
5. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
6. Cool completely in the pan on a wire rack before slicing. This allows the brownies to firm up and enhances their fudgy texture.
7. Slice and serve. Enjoy them warm or at room temperature. Store leftovers in an airtight container at room temp for up to 3 days or refrigerate for up to a week.

Tips & Variations

“The secret to perfectly fudgy vegan brownies is to not overbake and to use smooth nut butter for creaminess.”

Substitute nut butters: Feel free to swap peanut butter for almond, cashew, or sunflower seed butter for a different flavor profile.

Add texture: Stir in 1/4 cup chopped nuts, vegan chocolate chips, or shredded coconut before baking for extra crunch and interest.

Sweetener swaps: If you don’t have maple syrup, agave nectar or even date syrup work beautifully. Adjust sweetness to taste.

Gluten-free option: These brownies are naturally gluten-free, but if you want a more cakey texture, add 2 tablespoons of gluten-free flour to the batter.

Make it mocha: Add 1 teaspoon of instant coffee powder to the batter for a rich mocha twist.

Storage: Freeze leftover brownies for up to 3 months. Thaw at room temperature or warm gently before serving.

Nutrition Facts

Serving Suggestions

These brownies are perfect on their own, but you can elevate them with a few simple additions. Serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream for a decadent dessert.

For a breakfast treat, spread a thin layer of almond butter on top and sprinkle with sliced bananas or berries. They also pair wonderfully with a hot cup of coffee or a creamy chai latte.

If you want to get creative, drizzle some melted vegan dark chocolate over the top or dust with powdered sugar and chopped nuts for extra flair.

Conclusion

This 4 ingredient vegan brownie recipe is proof that you don’t need complicated ingredients or long preparation times to enjoy a delicious, healthy dessert. The combination of black beans and peanut butter creates an incredibly moist and fudgy texture that rivals traditional brownies, while the natural sweetness of maple syrup keeps things wholesome.

Whether you’re new to vegan baking or just looking for a quick and easy recipe, this will soon become a favorite in your recipe collection. Don’t forget to check out other delicious recipes on our site, like the Breakfast Wellington Recipe for a savory brunch or the indulgent Bordeaux Fudge Recipe for more chocolate goodness.

For hearty dinner inspiration, try the Braised Pork Ribs With Radish Recipe.

Happy baking and enjoy every bite of your vegan brownie adventure!

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