make an excellent ingredient for vegan brownies! I know it sounds a little weird if you haven’t tried it, but trust me. These brownies are fudgy, delicious, vegan and also gluten-free!
Oh FUDGE That’s Good!
How do you like your brownies? Crispy, chewy or fudgy? Well, with these black bean brownies, you don’t have to choose! They are crispy on the outside, yet smooth and fudgy in the middle. Another dimension is added with the walnuts, which add something to chew on and taste great with chocolate!
Now, we all know brownies are a treat, not a staple (even vegan ones). However, if given the choice I like my brownies to be on the healthy side (without necessarily “tasting” too healthy, if you know what I mean 😉). This is where thereally boost these brownies.
Many store bought brownies (fudgy or otherwise) are made with processed ingredients – especially the sugar and flour. These tend to break down in your system quickly, leaving you hungry and craving sugar! In contrast, a black bean brownie base has lots of protein and fiber. The fiber works to keep your gut healthy, and the protein keeps you satisfied and less likely to dip back into the cookie jar!
No gluten? No problem!
If you have celiac disease or gluten intolerance, this is the vegan dessert for you! These brownies are completely flourless. The, , and keep these brownies super rich, fudgy and chocolatey, but totally gluten-free.
Bhmph hmmpf drnnmph!
That’s what it sounds like when I try to talk through a mouthful of black bean brownies 😋. Once you make these you’ll understand! You and your friends or family won’t get much talking done until the plate is empty. However, when everyone is finished, they’ll be singing your praises!
So, why not give this vegan brownie recipe a try!
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
Delicious Black Bean Brownies with cacao, walnuts and a fudgy texture. These brownies are vegan, gluten-free and (be warned) a little addictive!
- 1 small can (15oz / 425g) black beans, well rinsed and drained
- 2 chia eggs (made using 2 tablespoons of ground chia seeds and 6 tablespoons water)
- 5 tablespoons coconut oil
- 3/4 cup cacao powder + extra for garnish
- 1 teaspoons vanilla extract
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup raw walnut pieces
- Cacao, for dusting
- Strawberries, raspberries (or other fresh fruit as desired)
- Preheat the oven to 350F/175C and line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).
- Prepare chia eggs by mixing together ground chia with 6 tablespoons of water. Allow to thicken for five minutes.
- Put all remaining ingredients into a high powered blender (besides the walnuts) and blend until well mixed and beans are puréed. Scrape down the sides. Add a little bit of plant milk if you find the mixture is too thick (don’t add more than 2 to 3 tablespoons of plant milk).
- Add the walnut pieces to the black bean brownie batter and mix well with a wooden spoon.
- Spoon black bean brownie batter into the prepared baking tin.
- Bake for 25 minutes or until a skewer inserted into the brownies comes out clean.
- Allow to cool for at least 20 minutes before cutting. Dust with cacao powder and top with fruit, if desired.
- Switch up this black bean brownie recipe by swapping out the walnuts for hazelnuts, almond or macadamia nuts.
- For a more indulgent black bean brownie, top with chocolate frosting!
- Nutrition facts are to be used as a guide only and are calculated without optional toppings.
Keywords: black bean brownies, vegan black back brownies, vegan fudge brownies, fudge vegan brownies, The Plant Riot
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