If you are looking for some healthy and delightful chocolate brownies, these Vegan Black Bean Brownies are just for you!
Vegan Black Bean Brownies
I know what you are thinking. Black beans? In brownies? Let me give you a reassuring and over the top YES!!! It is a lovely ingredient for vegan brownies and is quite popular for good reason.
They give the perfect consistency and provide the right amount of moisture. Not to mention, black beans are one of the healthiest beans there is! Not only are they are good source of fiber and protein, but they can also help reduce blood sugar spikes. And as a type 1 diabetic, I appreciate that!
I made these for my kiddos and didn’t tell them the main ingredient. And guess what? They LOVED them!
How to Make Vegan Gluten Free Black Bean Brownies
Preheat oven to 350 degrees F. Line 9×13 (or 8×8 if you prefer them thicker) pan with parchment paper.
In a food processor, add all ingredients except for walnuts and chocolate chips. Blend until smooth.
Add walnuts and chocolate chip and mix well.
Pour the batter into the prepared pan.
(Optional) Add extra chocolate chips on the top of the batter.
Bake for 20 minutes or until done.
Let cool for 10 minutes before serving.
Can You Taste the Black Beans?
You really can’t! I mean, maybe a tiny bit, but it is not like eating beans. It doesn’t taste like beans at all. If anything, it is more like a familiar taste but you can’t tell it is black beans.
The flavors that really come through are chocolate, banana, and vanilla. A hint of maple even.
Black beans are a delicious ingredient to use for vegan baking! If black beans aren’t your thing, be sure to check out these almond flour brownies for a delicious alternative!
How to Store Vegan Black Bean Brownies
You will want to make sure these delicious vegan black bean brownies are stored in an airtight container snuggled in the fridge. It is always best to keep them cool.
If you want to keep them on the counter for a while that is fine too! But if there are leftovers, just make sure to pop them in the fridge so they last longer.
Are these Vegan brownies Gluten Free?
They sure are! You can rest assured that anything on this blog is going to be gluten free. There are many varieties of gluten free recipes such as keto, vegan, paleo, etc.. But they are ALL gluten free! My son has Celiac disease so we make it a point to keep gluten out of our house.
Some delicious vegan black bean brownies topping ideas that I like are:
Whipped Cream (I like to make my own – this is the homemade whipped cream recipe that I use)
Powdered sweetener (I use the Besti brand which is allulose and monk fruit)
And I’ve even been known to put some shredded coconut on top! Get creative with your toppings and enjoy!
Other Vegan Desserts You Might Like
- Preheat oven to 350 degrees F. Line 9x13 or 8x8 pan with parchment paper. Depends on thickness desired.
- In a food processor, add all ingredients except for walnuts and chocolate chips. Blend until smooth.
- Add walnuts and chocolate chips to the batter and mix well.
- Pour the batter into the prepared pan.
- (Optional) Add extra chocolate chips on the top of the batter.
- Bake for 20 minutes or until done. Let cool for 10 minutes before serving.
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Nature's Way Organic Extra Virgin Coconut Oil- Pure, Cold-pressed, Organic, Non-GMO, Gluten-free- 32 Ounce
Bob's Red Mill Resealable Gluten Free Baking Powder, 14 Oz (6 Pack)
Organic Cocoa Powder (2 pounds) by Anthony's, Batch Tested and Verified Gluten-Free & Non-GMO
Bob's Redmill 1 to 1 Gluten Free Baking Flour
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 70mgCarbohydrates: 22gNet Carbohydrates: 19gFiber: 3gSugar: 10gProtein: 4g
Nutrition is calculated using a third party plug-in. It is best to always validate!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.