Bean Brownie Recipe Vegan: Fudgy, Easy, and Delicious

There’s something absolutely magical about biting into a rich, fudgy brownie — especially when it’s secretly packed with wholesome, plant-based ingredients. My vegan bean brownie recipe is here to challenge everything you thought you knew about guilt-free desserts!

These brownies are decadently chocolatey, thick, and chewy, but they’re also made with a surprising star: beans. That’s right — beans lend an incredibly moist texture and a boost of protein and fiber, making this treat perfect for anyone looking for a healthier twist on a classic favorite.

Whether you’re vegan, trying to sneak more nutrients into your sweets, or just looking for a new way to satisfy your chocolate cravings, this recipe delivers. You won’t taste the beans, but you’ll definitely appreciate the dreamy, melt-in-your-mouth consistency.

So grab your blender and let’s bake up a batch of brownies that will wow your friends, family, and even the most skeptical dessert lovers!

Why You’ll Love This Recipe

• Fudgy & Moist: Beans create an irresistibly dense, chewy texture that rivals traditional brownies.
• Easy to Make: No complicated steps, and you probably have most ingredients already in your pantry.
• Protein-Packed: With beans as the base, each brownie offers a bit of plant-based protein and fiber.
• Free from Dairy & Eggs: 100% vegan and allergy-friendly, so everyone can enjoy!
• Customizable: Add your favorite nuts, chocolate chips, or even a swirl of nut butter.
• Perfect for Sneaky Veggies: Kids (and adults!) won’t guess the secret ingredient.

Ingredients

Equipment

• Food processor or high-speed blender
• 8×8-inch (20×20 cm) baking pan
• Parchment paper (for easy removal)
• Measuring cups and spoons
• Mixing spoon or spatula
• Small bowl (for melting coconut oil)
• Oven mitts
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, allowing some overhang for easy brownie removal.
2. Prepare the beans: Drain and rinse the black beans thoroughly. Pat them dry with a paper towel to remove excess moisture.
3. Blend the base: In your food processor or blender, combine the black beans, oats, cocoa powder, maple syrup, baking powder, baking soda, salt, vanilla, and melted coconut oil.
   
   Blend until completely smooth and creamy. Scrape down the sides as needed to make sure there are no chunks.
4. Mix in chocolate chips: Remove the blade from your food processor and fold in the chocolate chips (and nuts, if using) with a spatula.
5. Spread the batter: Scoop the thick batter into your prepared pan. Use a spatula to spread it evenly to the corners.
   
   It will be thick — that’s what makes them so fudgy!
6. Top and bake: Sprinkle a few extra chocolate chips on top for a gooey finish. Bake for 22-28 minutes, or until the edges look set and a toothpick comes out mostly clean (a few crumbs are perfect).
7. Cool completely: Place the pan on a wire rack and let the brownies cool for at least 20 minutes before lifting them out.
   

   Tip: For the fudgiest brownies, refrigerate for 1 hour before slicing. They’ll firm up and cut beautifully!

8. Slice and enjoy: Lift the brownies out with the parchment paper, slice into squares, and savor every bite!

Tips & Variations

• Make it gluten-free: Use certified gluten-free oats for a totally gluten-free treat.
• Switch up the beans: Kidney beans or white beans can be used for a slightly different flavor and texture.
• Boost the nutrition: Add 1-2 tbsp ground flaxseed or chia seeds for extra fiber and omega-3s.
• Flavor boosters: Try adding 1/2 tsp instant espresso powder or a dash of cinnamon for depth.
• Nut-free option: Omit nuts and ensure your chocolate chips are nut-free if you have allergies.
• Other sweeteners: Agave syrup or date syrup work well in place of maple syrup.
• Storage: Store brownies in an airtight container at room temperature for 2 days, or refrigerate for up to a week. They also freeze beautifully for up to 2 months!
• Extra gooey: Underbake by 2 minutes for a molten, super-fudgy center.

Nutrition Facts

Note: Nutrition values are estimates and will vary based on ingredient choices and portion size.

Serving Suggestions

• Classic: Serve warm with a scoop of vegan vanilla ice cream or a drizzle of melted chocolate.
• With fruit: Top with fresh berries or sliced bananas for a burst of freshness.
• For breakfast: Crumble a brownie over vegan yogurt and add a sprinkle of granola for a decadent parfait.
• Dessert board: Add to a vegan dessert platter with Lazy Cookie Cake and Go Macro Bars for an impressive sweet spread.
• Special occasions: Decorate with a dusting of powdered sugar, a few edible flowers, or a sprinkle of sea salt.

Conclusion

If you’re searching for a brownie recipe that’s as nutritious as it is delicious, this vegan bean brownie recipe is a true winner. You get all the classic chocolatey flavor and fudgy texture, but with the benefits of beans — no one will ever guess your secret!

Whether you’re baking for a crowd, meal prepping healthy snacks, or just indulging your sweet tooth, these brownies are sure to become a staple in your kitchen.

Don’t hesitate to experiment with add-ins and toppings to make these brownies uniquely yours. And if you’re on a plant-based baking adventure, be sure to check out other wholesome treats like my Vegan Kodiak Banana Muffins, or treat yourself to a cozy dessert like Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce.

Happy baking, and let the chocolatey goodness begin!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Black Bean Brownies”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These fudgy vegan brownies use black beans as the base for a rich, chocolatey treat. They are easy to make and packed with protein and fiber.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “9 brownies”, “recipeIngredient”: [“1 can (15 oz) black beans, drained and rinsed”, “2 tbsp ground flaxseed + 5 tbsp water”, “1/2 cup maple syrup”, “1/4 cup unsweetened cocoa powder”, “1/4 cup melted coconut oil”, “1/2 cup rolled oats”, “1/2 tsp baking powder”, “1/4 tsp sea salt”, “1 tsp vanilla extract”, “1/3 cup dairy-free chocolate chips”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line an 8×8-inch pan with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Mix flaxseed and water in a small bowl and set aside for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add black beans, flax mixture, maple syrup, cocoa powder, coconut oil, oats, baking powder, salt, and vanilla to a food processor.”}, {“@type”: “HowToStep”, “text”: “Blend until completely smooth.”}, {“@type”: “HowToStep”, “text”: “Fold in chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Spread batter evenly in the prepared pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 25 minutes or until a toothpick comes out mostly clean.”}, {“@type”: “HowToStep”, “text”: “Let cool completely before slicing.”}], “nutrition”: {“calories”: “160”, “proteinContent”: “4g”, “fatContent”: “6g”, “carbohydrateContent”: “23g”}}