These vegan black bean brownies are super chocolatey, fudgy, chewy, and moist, and you can’t even tell they’re made with beans. This recipe is naturally gluten-free, dairy-free, egg-free, flourless, and ready in no time!
Fudgy, Moist Vegan Black Bean Brownies
Having stuffed brownies with zucchini, chickpeas, sweet potato, tofu, and peas – this time I’m making vegan black bean brownies. It turns out there really is no end to the love I have for brownies or packing them with hidden veggies and healthy ingredients.
If it’s not already obvious, I’m no stranger to hiding all sorts of ingredients in my vegan gluten-free desserts – in more than just my brownies too (oh hello gluten-free chocolate cake). Whether they’re in there for texture or to replace a non-vegan ingredient, when done ‘right’ you shouldn’t even be able to tell they’re there. After a little experimenting, this black bean brownie recipe has officially passed the taste test.
Black beans are neutral enough in flavor that they blend wonderfully into the brownie batter without being overwhelming in flavor. Instead, they provide the dense, moist, fudgy, chewy texture of regular brownies while remaining MUCH healthier than your standard brownie.
In fact, by including the black beans into these gluten-free brownies, this recipe is packed with fiber, omega-3s, protein, and heart-healthy, bone-healthy benefits. Best of all, though, no-one would guess these are healthy black bean brownies or that they contain beans at all!
The Ingredients
- Black beans: I use canned black beans, rinsed and drained.
- Chia eggs: I use chia ‘eggs’ in place of eggs in these vegan brownies. You could use flax ‘eggs’ too.
- Peanut butter: Or the nut butter of your choice. For a nut-free option, you could use sunflower seed butter. You could also use neutral oil instead.
- Cocoa powder: Or cacao powder. You could also experiment with using half cocoa and half Dutch-processed cocoa.
- Vanilla extract: A delicious addition to any brownie.
- Ground oats (or oat flour): Use certified gluten-free if needed. You can make your own oat flour at home by grinding rolled oats in a coffee/spice grinder or blender.
- Maple syrup: Or the liquid sweetener of your choice. If you have a sweet tooth, feel free to adjust this amount to your liking with an extra 1-2 tbsp syrup. For sugar-free brownies, you could use a sugar-free liquid sweetener.
- Baking powder: Will provide some lift to the brownies.
- Espresso powder (optional): Helps to enhance the depth of the cocoa flavor (without tasting like coffee!)
- Salt: Just a pinch, to enhance the cocoa flavor.
- Dairy-free chocolate: You can use chocolate chips or chopped chocolate for within and to top the black bean brownies.
Optional Add-Ins
- Natural Extracts: Extracts are an easy way to adapt this healthy brownie recipe. Mint, orange, rose, coffee, almond, etc.
- Spices: You can easily add a dash (or two) of your favorite spices; cinnamon, nutmeg, cayenne, ginger – or even candied ginger.
- Citrus zest: Lemon or orange zest of 1/2-1 fruit can really boost flavor.
- Crushed Nuts: You can add a small handful of crushed nuts into the vegan brownies batter or to sprinkle over the top. Walnuts, hazelnuts, almonds, and pecans would all work. For nut-free versions, you could add sunflower or pumpkin seeds.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below. Also, read the recipe notes for more ways to adapt this recipe.
How To Make Vegan Black Bean Brownies
Prepare the chia eggs
- First, preheat the oven to 350 °F/175 °C and line a 9×6-inch (23x15cm) baking pan (or 9×5-inch loaf pan) with parchment paper, leaving an overhang on two sides.
- Then prepare the chia eggs by combining 2 tbsp chia seeds with 1/3 cup (75 ml) water, mixing well. Then allow it to sit for a few minutes.
Combine the brownie batter
- Add all the ingredients except the chocolate and chia eggs into a food processor and mix for about 10 seconds.
- Then, scrape down the sides of the jug and add the chia eggs, mixing again until well combined and smooth.
- Finally, add the chopped chocolate and fold in/mix in with a spoon. For sweeter brownies, use 3 oz (90 g). Leave a little to sprinkle over the top of the brownies.
Bake the brownies
- Add the brownie batter to the pan and bake in the oven for 22-25 minutes.
I baked mine for 25 minutes, and they came out fudgy, but not too soft. If you prefer them very gooey and fudgy, then reduce the baking time by a few minutes.
- Let them cool completely (they will firm up once cooled), optionally top with vegan Nutella, slice, and enjoy! Also, they taste even better on day two, so TRY not to eat them all immediately.
How To Store?
You can store these vegan black bean brownies at room temperature (for a few days) or for up to a week in the refrigerator.
Alternatively, store the brownies wrapped tightly in the freezer for up to one month. Thaw them in the refrigerator or defrost/warm in the microwave.
How To Serve
I’m sure you don’t need my advice on how to devour these chewy vegan brownies, but I’ll let you in on a few of my favorite ways anyway:
- With a big scoop of ice-cream; vanilla, chocolate, caramel, peanut butter, etc.
- Drizzled with nut butter and some fresh berries.
- With a glass of your favorite dairy-free milk.
- Warmed up in the microwave for 10-15 seconds and dusted with a little powdered sugar.
- Chop the brownie up into small pieces and sprinkle it over other desserts, like this creamy chocolate pudding.
FAQs
Can I make these into sugar-free brownies?
Yes, this recipe is already refined sugar-free if using sugar-free chocolate. However, feel free to use a keto sweetener such as Erythritol. You may also be able to experiment with date paste in place of the sugar content – though I haven’t tried.
Can I make these into individual brownie bites?
Yes, you may be able to make these vegan black bean brownies into individual brownie bites by dividing the batter into a cupcake/muffin tin. I haven’t tried this, but I would suggest checking on them at 15 minutes, then increase the baking time if needed.
Can I use dried black beans rather than canned?
You can use dried black beans- but they’ll need to be soaked and cooked prior to using them in this recipe. I’d suggest using 3/4 cup (130 g) of the dried beans to soak and cook. You need 245 g cooked beans.
Recipe Notes & Variations
- You could glaze these vegan black bean brownies with a chocolate frosting, like the one I used for these healthy brownies, or make my vegan Nutella recipe.
- For extra flavor, add a swirl of nut butter through the top of the batter before baking or caramel sauce, like the one I use for these Caramel Stuffed Pancakes.
- Make sure the brownie batter is nice and smooth, so it doesn’t have an odd texture.
- If you don’t have a 9×6-inch pan, you could use a 9×5-inch loaf pan for this black bean brownie recipe.
Other Vegan Gluten-free Brownies
If you enjoyed this black bean brownie recipe, you may enjoy my other healthy vegan brownie recipes:
- Easy Vegan Cheesecake Brownies
- Caramel Chocolate Brownies
- Vegan Zucchini Brownies
- Flourless Chickpea Brownies
- Vegan Sweet Potato Brownies
- Healthy No-Bake Brownies
Or have a look at all of my vegan gluten-free desserts!
If you give these vegan black bean brownies a try, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Vegan Black Bean Brownies
Video
Ingredients
- 1 (15 oz/400 g) can black beans drained and rinsed
- 2 Tbsp ground chia seeds
- ⅓ cup (80 ml) water
- ¼ cup (60 g) peanut butter or nut/seed butter of choice
- ½ cup (40 g) cocoa powder
- 2 tsp vanilla extract
- ½ cup (45 g) ground oats gluten-free if needed (see notes)
- ⅓ cup (110 g) maple syrup (see notes)
- 1 tsp baking powder
- ¼ tsp sea salt
- ¼ tsp espresso powder (optional)
- 2-3 oz (60-90 g) dairy-free chocolate chopped (or chocolate chips)
Instructions
- Watch the video in the post for visual instructions.Line a 9x6-inch (23x15 cm) baking pan or 9x5-inch loaf pan with parchment paper (with an overhang on two sides) and preheat your oven to 350 °F (175 °C).
- Combine the ground chia seeds and water in a small bowl and let it sit for a few minutes.
- Meanwhile, add all ingredients (except the dairy-free chocolate) to a food processor and blend for about 10 seconds.
- Scrape down the sides of the food processor, add the chia mixture, and mix again until well combined.
- Now, add the chopped chocolate (or use chocolate chips) and stir with a spoon. You can use less if you prefer the brownies less sweet, or more for sweeter brownies.
- Add the brownie batter to the pan and bake in the oven for 20-25 minutes, depending on how fudgy you want them to be (shorter baking time means fudgier brownies).
- Let them cool completely (they will firm up once cooled), optionally top with vegan Nutella, slice, and enjoy! They taste even better on day two, so don't eat them all on day one.
Notes
- Oats: I used 45 grams of whole-grain rolled oats that I processed in my electric coffee/spice grinder. You can use store-bought oat flour.
- Maple syrup: Or use any liquid sweetener of your choice. If you have a sweet tooth, you can add up to 2 tablespoons of syrup in addition.
- Peanut butter: Any nut butter like almond butter will work. For a nut-free version, use sunflower seed butter or oil.
Nutrition information is an estimate and has been calculated automatically
Equipment
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This recipe is so good. No one realizes that it is made with beans.
So happy you liked the recipe! 😊 And yes, that’s always the best part when no one realizes it’s made with beans. Thanks for your lovely feedback! 💛
Hi! This recipe looks great! What size pan did you use for the brownies? Thanks
Hey Marie, I used a 9×5-inch loaf pan.
These are delicious and super easy to make! I like adding nuts to them.
So glad you enjoyed them, Pamela! Nuts are a great idea — adds the perfect crunch and a boost of flavor! 😊
These were my pleasant surprise of June of 2025! These are rocking good. I super rinsed the black beans and trust me when I say – no bean taste in these bad Boyz. I will say after I put them in the refrigerator they almost come out like Little Fudge bites. I made mine in a teeny tiny mini muffin pan. and I baked them off in my Breville toaster oven. They came out perfect. I believe I left them in anywhere between 15 and 16 minutes and I rotated the pan halfway through. I made a cooked chocolate frosting for the top that’s Texas fudgy and I have used shredded coconut pressed into the frosting, chopped peanuts on top a cracked chocolate covered cherry on top so it drizzles down over it. A full walnut oeessed on top and even an almond coconut topping! Because of their bite size it has been endless! thank you so much I now have a wonderful dessert recipe not only for myself but for when we have gluten-free friends over!!
Wow, what a fantastic review—thank you so much for sharing! I love how you turned them into little fudgy bites with all those delicious toppings. Baking them in a mini muffin pan in your toaster oven sounds genius and perfect for portion control. So happy to hear they’re a hit for both you and your gluten-free friends! Enjoy every bite! 😊
hi Ella for the black beans is it 400g of washed and drained black beans or the amount of beans left over from a 400g can of beans? as where I am a 400g can equates to 230g of beans after canning liquids are drained. please inform.
can I use ground flaxseed in place of chia seeds at the same amount as stated in ingredients list?
thank you!
really looking forward to making these
Hi Emma! You’ll need one full 400 g can of black beans before draining, which is about 250 g of drained beans. So yes, that matches exactly what you described.
And yes, you can use ground flaxseed instead of chia seeds.
AMAZING!! Used agave instead of maple syrup, 2.5 ox semisweet chocolate chips. Perfect without frosting, loved how moist & chocolaty they are. My go to brownie recipe. Thank you for creating this awesome recipe!!
So happy you loved them, Paula! 😍 Thanks for your sweet feedback! 🙂
Has anyone tried to freeze them?
thanks
Sure! I mentioned it in the post under “how to store”. 🙂
Hi,
Just made these ( allowing it completely cool) and added 1/4 tsp of orange extract. Mine came out almost to the height of shortbread cookies (maybe the size pan) but than again first time making brownies and not that shape as your shown here. I hope it will taste ok….I also made your vegan nutella to spread on it..it tastes better than the store bought Nutella because its not heart stopping sweet and without Palm Oil etc…Also I do not have measuring items with grams. indicator.
Even though I am not a chocolate fan,and I tasted mini bite size …the end result came out very fudgey and moist..and now I have to think of who’ll get these yummy treats.
It nice to make as a gift for someone who has kids…
Sounds like you made some great adjustments, Mia! The orange extract sounds like a delicious twist. The pan size can definitely affect the thickness, but as long as they turned out fudgy and moist, I’d say it’s a win! And I’m so glad you loved the homemade Nutella—it really is a game-changer. Such a thoughtful idea to gift these treats! 😊
Hello,
I’m not a brownie or chocolate fan but the recipe caught my interest..Reading through you mentioned extracts as an added suggestion..I have orange extract, about how much would you add..perhaps 1/4 tsp?
Thanks
Hi Mia, if you’re using orange extract, I’d suggest starting with 1/4 tsp—it adds a nice hint without overpowering. You can always adjust to taste! Let me know how it turns out.
Happy baking! 💛
Since I’m on Weight Watchers, I needed to make this recipe work for my points. Instead of the Maple Syrup (high in points) – I used sugar free brown sugar and they turned out great with only 4 points for 1 brownie.
My husband loved them and my lips are sealed that they were made with black beans!!!!!!!
That’s awesome, Sue! I am so glad they turned out great with sugar-free brown sugar. Thanks for your feedback. 🙂
Can I use gluten free 1 to 1 flour instead of oats? Don’t have buckwheat and can’t do oats. I have Teff flour strangely enough
Hi Nina, I think either option should work. 🙂
Thank you! Turned out well- I didn’t have enough maple syrup so added some monk fruit and date sugar. Had to keep adding to make it sweet enough for my family. Probably will be great warm with ice cream on top but I will never know lol
So glad they turned out well, Nina. 🙂
Thank you Ela, these turned out amazing. I used buckwheat flower because I didn’t have oat. These are my new favorite brownies, I’m already planning on making them again!
Aww, that makes me so happy. Thanks for your wonderful feedback, Emily. 🙂
Simply delicious. Possibly the best brownies I’ve tasted.
So happy to hear. Thanks a lot for your great feedback. 🙂
These look delicious! Is it possible to make with almond flour instead of oats? I can’t have oats :/
Hi Sarah, it might work, but I never tried it. Buckwheat flour should work fine. 🙂
if I have cooked beans, how many grams, also 400gr?
Thanks!
Hi, it’s about 250-270 grams (minus the liquid that is in a 15 oz/400 g can of beans).