It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients.
Just last week I attempted a vegan gluten free brownie recipe that was a total flop. They didn’t set at all and sort of remained “soup” in the pan. So disappointing. The worst part? I’d wasted an entire bar and a half of my favorite dark chocolate and a decent amount of Earth Balance in the process. Not cheap, not cheap, not cool.
Then I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” See, I do reason sometimes, especially when it comes to dessert.
These brownies are ridiculously simple to make. They require a handful of ingredients you likely have on hand, and all you need is a food processor (or a blender) and a muffin tin. Does clean up get much easier than that? Let me answer that, NO.
Besides being simple they’re insanely delicious. The edges have a slight crispness and the inside is all fudgy, chocolaty goodness. Plus, you don’t have to dirty a knife cutting into them – they’re already baked into bite-size deliciousness. How convenient!
Enjoy these plain, with some vegan ice cream, dunked in almond milk, slathered with peanut butter or topped with fresh berries (credit to my smart friend Arleigh for the berry idea).
Better yet, I have another idea for these beauties coming up next week. Wish me luck! In the meantime, bake these brownies and tell no one what’s inside…until they’re three bites in and begging for the recipe. Hooray for healthy deception!
More Black Bean Dessert Recipes
- Vegan Peppermint Black Bean Brownies
- Vegan Gluten-Free Peanut Butter Swirl Brownies
- Refined-Sugar-Free Turtle Brownies (GF)
- Vegan Chocolate Protein Pudding
Vegan Gluten-Free Black Bean Brownies
Ingredients
- 1 15-oz. can black beans (well rinsed and drained // 1 can yields ~ 1 3/4 cups)
- 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water as original recipe is written // or sub chicken eggs with varied results if not vegan)
- 3 Tbsp coconut oil (melted // or sub other oil of choice)
- 3/4 cup cocoa powder (the higher quality the better // such as this one)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 heaping cup organic cane sugar (slightly ground or pulsed in a food processor or coffee grinder for refined texture)
- 1 1/2 tsp baking powder
TOPPINGS optional
- Crushed walnuts
- Pecans
- Dairy-free semisweet chocolate chips
Instructions
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Preheat oven to 350 degrees F (176 C).
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Lightly grease a 12-slot standard size muffin pan (not mini // adjust pan size if altering batch size). Make sure you've rinsed and thoroughly drained your black beans at this point.
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Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
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Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
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If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
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Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
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Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
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Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
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Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
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Store in an airtight container for up to a few days. Refrigerate to keep longer.
Notes
*Nutrition information is a rough estimate calculated without toppings.
Nutrition Per Serving (1 of 12 brownies)
- Calories: 113
- Fat: 4.7g
- Saturated fat: 3.3g
- Polyunsaturated fat: 0.52g
- Monounsaturated fat: 0.58g
- Sodium: 194mg
- Potassium: 176mg
- Carbohydrates: 18g
- Fiber: 4.6g
- Sugar: 9g
- Protein: 3g
- Calcium: 60mg
- Iron: 1.4mg
I WILL NEVER LOVE ANOTHER FLOURY BROWNIE AGAIN.
I bet this recipe is DELICIOUS as-is. I avoid refined sugar so here are my modifications:
– 3 tbsp raw, creamy almond butter instead of oil or butter
– 6 dates and 4 prunes, soaked and drained and thrown in with the ingredients in the food processor
– about 1/2 cup of unsweetened flaked coconut (because why not)
– 1 tbsp coconut sugar (it gives the dried prunes and dates just that little sweet push they need)
– I did go for the chopped walnut recommendation in my second batch but folded them in instead of serving over the top
I served the batter with apple slices for a dessert and baked the rest and I honestly can’t get enough. This is one of those recipes I’m wondering where I’ve been my whole life, and how many more recipes like this I’ve been missing out on!
Thank you, Dana, for always being a seriously reliable source. Every single time I look up a recipe online, I search for Minimalist Baker as the source.
x
Emilie (also from Portland!)
Aw, thanks so much for your kind words and lovely review, Emilie! We’re so glad you enjoy them! xo
Hi there. I made this for the first time last night – made it in my blender and it turned out great, except it was messy in the blender. I never thought about using my kitchenaid – would have been great in there I think (don’t have a processor). Anyway – the only concern I have is the sugar. Has anyone tried it with honey or maple syrup instead? Thanks again – tasted great and texture was perfect!
Hi Beverley, thanks for sharing! We would recommend searching the comments to see what others have done in regard to maple syrup and honey. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!
So SO good.
I’ve made these at least a dozen times a year since I found on your site in 2015! I’m only sad I didn’t leave a rave review earlier. I’ve send your recipe to so many people, even passed along today! I’ve made for birthdays, valentines, or just any occasion to have something sweet!
My 4 year old loves these topped with chocolate chips so much.
Ps We use chicken eggs a lot more these days and they seem to rise more.
Thanks so much for all the amazing recipes.
Aw, we’re so glad you enjoy it, Juliana! Thanks so much for sharing!
I’ve never had a recipe from you that hasn’t been genius level. What I particularly liked was the idea to put it in muffin tins, this way the portion sizes are controlled and I can limit my consumption. I usually eat 2 or 3 and then put the rest in the freezer. When I want one, I just gently heat it up in the oven (or microwave, if I am in a hurry!). Although i love baked goods, I don’t have a real sweet tooth, so I omitted the sugar and added a tablespoon of Stevia. The choc chips were sweet enough for me. I also made a second batch and experimented with less oil and adding coconut milk instead. Equally delicious, just more cake like and less fudge. Thanks again, Dana!
Great idea, Jean! Thanks so much for your kind words and lovely review! xo
These are amazing!! I ended up making them in my mini muffin tin. They made a perfect 24. I cooked them for 11 mins and they turned out great! The second time I made them, I added a scoop of greens(powder + 2Tbsp water) to the batter (anyway I can sneak veg to my kids I will)! They were delicious both ways!
Thanks for the recipe!!
We’re so glad to hear it! Thanks for sharing!
This was a first for me! No flour brownies… Honestly, I really loved the batter before I cooked it! I would rate that 5 stars. I think next time I will make it a little denser and try freezing it to set a raw brownie! Cooked these are fudgy and delicious, and I was missing something texture-wise I might get used to if I keep eating them! ? I love your recipes, and Minimalist Baker has become a go-to for me. Thank you!
Thanks for sharing, Jenin!
I keep having issues with them not seeming done all the way… I’ve cooked them even longer up to 30 minutes.
Will they appear cooked when you are done baking them or must they cool completely following? I followed everything just as mentioned
The insides are meant to be very fudgy, so it sounds like you’re doing it right! Have you taste tested?
I am fully obsessed with the use of the muffin pan to make bite size brownies- I don’t think I’ll ever go back to using a flat pan- might try a mini muffin pan next time! Other honorable mentions: used an instant pot to make my own black beans, found out that flax and flax meal cannot be used interchangeably, and I used sunflower oil in lieu of coconut oil. <3
Hi Dana! I am looking forward to making this recipe, but only have chia at home. Have you heard of these working with chia eggs? I’m on a phone so I can’t search the other reader comments, but I would love to get your thoughts. Thanks!
Hi Stacey, we haven’t tried it, but some other readers have tried it with success!
The only thing I did different was olive oil instead of coconut oil. Came out delicious!!! My husband, 3 and 4 year old kids loved it. I barely had one because they are it all but it tasted amazing soom going to make it again so I can have more than one :)
Whoop! We’re so glad you all enjoyed them! Thanks for sharing! xo
Hi! I made these in a mini-muffin pan and reduced the cooking time to 10 minutes. They turned out beautifully, and it made about 30 2-bite sized brownies.
Thanks for the great recipe.
Thanks for sharing, Jennifer!
Hi Dana! thanks for sharing this amazing recipe, from sure I will do it.
But Ill do it with black beans bought by weight. Could you help me with those amounts?
Thank you so much !!!!
Hmm, I’m not exactly sure. The gram measurement is a 425 g can of black beans, drained. So I’m guessing that would be about 300g without the excess liquid and can?
First of all, thank you Dana for making my transition to a cleaner diet so easy. There are no words to express the depth of my gratitude. I am thinking I really can beat this sugar addiction! That being said, do you think that subbing out dates for the cane sugar would work well? I am really trying to eliminate processed sugar from my diet. Keep up the amazing work!
Hi Daisy, thanks so much for your kind words! Some other readers have used dates in various ways in this recipe. You can search the comments by using the ctrl+F or command+F function on your keyboard. Hope that helps!
Absolutely delicious and so easy to prepare!
I did have to add almost double the amount of water, could be that my heaped tbsps of flaxseed flour were too heaped :).. also, I substituted 1/2c of organic br sugar for 1 heaped tbsp of blackstrap molasses – just my way of incorporating it into my family’s diet for it’s mega benefits whilst avoiding any resistance *grin*. My husband couldn’t guess what the substitute for flour was and he loved them even more after the big reveal! My 2,5 yr old twins are fans too! Thank you for this mega alternative to a classic dessert option.
Whoop! We’re so glad to hear it, Erika! Thanks so much for the lovely review!
I’d like to do these in mini muffin trays (for a toddler birthday), how long would you recommend I let them bake for?
Hi Alexis, we haven’t tried them in a mini muffin pan, but another reader mentioned success at 350 for 12-15 minutes. Let us know how it goes!
I made these brownies on Halloween for my newly vegan-ized husband. We were blown away by how good these are. I was too lazy to grind the organic sugar so I substituted regular white sugar, and I used vanilla paste instead of extract. Plus, I had some black cocoa powder on hand, so I added about 1 tablespoon of that too. I sprinkled the tops with chocolate chips and walnut pieces. Your description of how to tell when they are properly baked was spot on. Mine took only 20 minutes to bake and it was nice to know they were done. I let them cool completely before removing them from the pan, and they came out perfectly. Hubby requested I make them again today. Looks like I will be stocking up on black beans! Thanks so much for this recipe.
We’re so glad you both enjoyed them, Elle! Thanks so much for the lovely review!
hi….when you quote coconut oil in the recipe, is that for the batter or for oiling the muffin pan? thanks!
The coconut oil is added to the batter. A little extra coconut oil is used for oiling the pan.
This is my second time around making these brownies. The first time I made them, I was at the cottage and used my family’s old (like, really old) food processor. The old food processor didn’t break down the skins on the black beans enough and left them with a less-than-pleasant texture. Plus, everyone was walking around with black bean skins stuck to the teeth for the rest of the night.
This time around, however, I used my KitchenAid mini food processor and it did a much better job of breaking down the skins…to the point where they were undetectable. The flavour of these is great and the texture is dense and chewy. I found the recipe only made 8 standard muffin-size brownies (instead of the 12 listed). I baked them for 22 minutes.
**Make sure you allow them to cool in the pan about 30 minutes before removing them! They will break if taken out of the pan if you take them out too early but hold together fine if you allow them to cool for a bit first.
Wonderful! Thanks for sharing!!
This is a delicious brownie recipe! Thanks for sharing. I did as one other reviewer suggested and used cannellini beans in place of the black beans and it worked perfectly. I will definitely keep this as my “go to” brownie recipe!
Thanks so much for the lovely review, Elaine. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Made it last night and loved it! I also added some salt flakes (and the other suggested toppings!) on top which was delicious!
Mine took 25 minutes but would definitely not bake them any longer to prevent the burnt cocoa taste. Oh and ofcourse let them cool like Dana says so they ‘set’. Tried one right out of the oven (impatient) and it was really soft and crumbly.
Thanks for the feedback, Bobby! Glad you enjoyed them. These are definitely a little more tender than traditional brownies. But we love the healthier ingredients!
update: 3 people have asked me for the recipe! :)
Whoop! :D
I made a few changes the second time around. Great Northern white beans made for a lighter texture. The cocoa gives the dark color, no need to use black beans. I added a half teaspoon of instant espresso powder and also a few dried prunes for depth of flavor. As always, topped with chocolate chips and pecan halves.
SMART! Thanks for sharing, Mary!
My spouse and I made this recipe countless times with these modifications:
– We used leftover pinto beans from our taco night instead of black beans (I purposely began leaving out the garlic and onion when I made beans because I knew I would be making these brownies!)
– Regular eggs instead of flax
-No vanilla because we never had any :( – I do not consider this an improvement, but we worked with what we had
-Maple syrup or honey in place of the sugar (and I think we reduced it to 1/3 cup?)
-We omitted incorporating the salt but sprinkled pink Himalayan salt on top of the batter right before going into the oven
-8×8 instead of cupcake pan
-sometimes we added chocolate chips
Definitely not vegan but 100% gluten free and they were amazing! We made them in our Magic Bullet which took a lot of patience as you can’t run the motor continuously but so worth it. It ought to be noted that it took a long time to puree the pinto beans but the velvety texture was so worth it.
Yay! Thanks for sharing, Lilian!
I baked these for 24 minutes and it was too long. They came out dry and burnt tasting.
Hmm, it sounds like something definitely went wrong. Did you make any modifications? Do you have a conventional or convection oven?
I used cacao instead of cocoa powder and put mine in an 8×8 pan. It’s almost been 40 minutes at 350 and still don’t seem to be cooked yet… Any ideas?
The cacao powder shouldn’t be the issue. I’m guessing it’s the 8×8 pan. These do work best in muffin tins. I’ll refer you to this recipe for cooking recommendations in an 8×8.
So good. I’ve made this recipe many times. I’ve made “cookies” out of them, and doubled the recipe to make in a 9×12 pan and bake for 40mins. I always add either a little spelt or oatmeal flour (and a little less sugar), which just makes them turn out a little more cakey and not so gooey.
Yum! We are so glad you enjoy this recipe, Kalah! Thanks for sharing your modifications!
Great recipe! Taste even better than regular brownies. Will make this again and again… :)
So kind! Thanks, Camille!
I love these brownies. Have made them more than once. I don’t even remember how many times. You’re recipes are no fail every time.
Yay! Thanks so much for the lovely review, Liva! xo
I reduced the oil by substituting applesauce and they were still so good. They turned out to have more of a flourless cake texture. Very dense and soft. A little homemade hazelnut spread on top with some raspberries and my family devoured them. Sooo good
So glad your family enjoyed these, Carla! Thanks so much for sharing! xo
These came out great! I followed the recipe as written, except we added peanut butter cups in between layers of the batter. Definitely made them not healthy, but made for a fantastic treat.
I’ve never tried a black bean brownie before, and I am impressed! I’ll be making these again. I tend to go a little overboard with baked goods so I wanted something healthier than the normal brownie, and I’m glad I found this recipe. Substitutions: I used eggs instead of flaxseed, brown sugar instead of cane, and subbed one tbs of light olive oil for coconut, and I added chocolate chips on top. I didn’t do individual servings, but used a 9×9 pan (25 minutes was perfect), with a greased parchment sling, let them cool and then chilled the pan in the fridge before slicing (they sliced beautifully). Thanks for developing this recipe!
Thanks for sharing, Julie!!
I made this recipe (minus the nuts) for my friend that’s on the auto-immune protocol diet and they turned out amazing! So fudgey and rich and decadent. I added mini marshmallows on top during the last few minutes of bake time, then torched the tops afterwards for incredible healthy s’mores brownies. Will definitely make again! And I also used silicone muffin cups, which made taking them out a breeze.
These turned out delicious! My stepdaughter was requesting to make black bean brownies and we came across this recipe. The only modification I made was that we used eggs because we didn’t have flax meal to make the flax egg on hand. They turned out a little less fudgey as described, with a more cake-like texture – and still amazing! We’ll have to try it again with the flax egg just to see the difference. My skeptical husband even loved them – we will definitely be making these again!
This recipe is phenomenal! If you love uber-rich, decadent (think molten lava cake) brownies,
this is the recipe for you!
I needed a chocolate fix and followed this recipe replacing the oil with unsweetened applesauce, and the sugar with maple syrup.
I was in a hurry and didn’t want to mess with muffin cups so I put it in a loaf pan and cooked it for the recommended time. OMG! It is heavenly!
Thanks so much for the lovely review, Carmen. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Sounds great! Is there an alternative to flax egg? To be honest I kind of hate flax seeds. I like all other seeds though. Could I use some other seed? Or regular eggs? Thanks!
Oh yeah you can almost always sub an egg. I say 1 small chicken egg per 1 flax egg. Let us know how it goes!
I bet you could use chia seed eggs t keep them vegan?
I simply cannot believe these brownies are made of black beans …no eggs or flour!! They were not only simple to make, they taste AMAZING! I’m trying to make better decisions in terms of eating choices! With this recipe there is no sacrificing! Thank you for sharing!
So glad you enjoyed them! Thanks for sharing! xo
I made these today for non-vegan friends. The brownies were a complete hit. They were blown away by the fact that there wasn’t any flour and instead beans and flax seeds were used.
I am a complete novice in the kitchen and especially with baking, and so was very nervous about entertaining. I want to thakyou for the recipe and the inspiration to make something vegan, relatively healthy yet tasty for my friends and their 4 year old twin girls as well as my husband and 4 year old little boy. Thanks to you we had A successful dinner party.
Yay! So glad to hear it, Neerali! xo
Just made these for a picnic with friends, followed the recipe exactly and baked for 20 minutes topped with walnuts. Have just eaten one chilled from the fridge and it is SO delicious and nice and gooey on the inside. I used a good quality fair-trade organic cocoa powder and the flavour is lovely. Will be serving them with blueberries or strawberries, I think that will go well. Love that they’re individual little cakes, it makes a nice change from brownie squares. Thank you!
Great – thanks, Katie!!
It’s a fantastic recipe as is. The only thing I did different was add 1 tsp of cinnamon. I adore it with chocolate. We are plant based and my kiddo cannot have gluten so this was a really great, simple recipe.
thank you this recipe is yummy! I used my silicone muffin pan and it worked great :))
Thanks for sharing, Kim!
So rich and dark and fudgy! I even forgot there were black beans in it. My new favorite go-to healthy brownie recipe!
So glad to hear it, Stephanie! Thanks for sharing!
Yummmm! I like to make a recipe as written before modifying. So, my first try I only subbed maple syrup for the sugar. However, I completely forgot the oil. I was bringing them to a work dessert party, so I knew I would be making another batch. They were good, but not as sweet as I knew people would expect. Maybe it was a problem with the maple syrup substitution.
My second batch was amazing! I remembered the oil and added some extra brown sugar, along with the maple syrup sub again. Topped with vegan chocolate chips. They were a hit. No taste of black beans at all. A bit gooey inside. I used a good Dutch processed cocoa. And I made some of them in a mini cupcake pan because I was doing a double batch.
I will definitely be making these again. I might try using dates as a sweetener.
Thanks for sharing, Heather!!
Darn, I forgot to add the baking powder. What’s going to happen to them?
They probably won’t rise and may end up more gummy in the center. But still tasty :)
Fudge
Hi there
This sounds like a GREAT recipe! I am looking for something to make for potlucks this weekend and I happen to have a bunch of dry black beans in my cupboard. I have all of the other ingredients too. I assume that using real eggs shouldn’t be a problem? As well, have you tried it with beans that don’t come from a can?
Thanks!
Hi Shannon, other readers have used chicken eggs with success! We haven’t tried this recipe with black beans made from dried beans, but as long as they are thoroughly cooked, we think it should work. Let us know if you give it a try!
I loved this! I wasn’t sure it would be good after tasting the batter, but once it was cooked…heavenly!
Thanks for sharing, Brooke!
I have now made this a number of times over the past year or so, I am currently sitting in front of the oven waiting for my fourth dozen to be done, as I am baking for my two daughters’ birthday party and one of their best friends has a complex range of food intolerances. This is one of two cake-type recipes her guts can tolerate, and she really likes it.
The only change I made was to use chia instead of flaxseed, because that is what I had in quantity.
Thank you for this recipe. I like eating, but not so much cooking and baking. Something like this is very achievable for a novice.
Thanks for sharing, Andrea!
I am eating the final few brownies one whole week on, and they are still fine. They have been sitting in a box on the kitchen counter.
I followed most of the recipe. I had to use olive oil because that’s what I had. I used dark chocolate cocoa powder because I thought it would help make it taste more “chocolate-y”. I had to mix it like one of the other commentors said with the nutribullet and separate bowl. To me, I can taste the beans and flax quite distinctly. The texture is fine, like fudgy brownies, but it tastes only very slightly chocolate. It tastes like if I were to eat black beans and Grape Nuts together. Please Help! I was going to try it again with canola oil, regular cocoa, and mixed better in a real food processor. Will this fix the flavor?
That’s strange! Did you make any modifications? Olive oil can have a strong flavor, so perhaps that was aprt of it. Did you add chocolate chips or nuts? That tends to enhance the chocolate flavor as well. And did you use a good quality cocoa or cacao powder?
Dark cocoa has a more mellow flavor as compared to regular cocoa. The dutching process takes the sharp flavor down. Try half reg and half dutched for cocoa.
Can I substitute maple syrup for the sugar, or would that change the pre-bake consistency too much?
It would, but it’s worth a shot!
Who thought you can bake with black beans! Super delicious. I used real eggs and mixed in hazelnuts and chocolate chips. The kids loved it.
So good and fudgy. Can’t believe it’s vegan and tasty. Thank you!
I was curious if using brown sugar, golden or dark, would be an ok substitute for the cane sugar and if not, do you have a different sugar recommendation?
Hi Stacey, other readers have used brown sugar with success! Hope that helps!
I’ve just made these for the first (of many) times. And I have a problem . . . . . how do I not forget myself on the whole batch. These are by far the best brownies I’ve ever made, vegan, gluten free, regular, these are THE best.
Oh, and I substituted 90ml of aquafina for the flax eggs (am out of flaxseed atm) and brown sugar for cane.
Thanks so much for the lovely review, Lorri. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Hi Dana,
I love this recipe and make them all the time. I made two batches in advance and had planned on freezing them. It says at the top of the post they will freeze well for up to a month, but I noticed a comment stating you haven’t frozen them. I was wondering if you are able to clarify. I would rather enjoy these and make more if needed to prevent waste! Thanks!
Hi Ali, we haven’t tried freezing them, but have tried something similar with success which is why we indicated they could be frozen. Hope that clarifies!
These are awesome, thanks so much :x
I love this recipe and have successfully made it several times in the past. They are so tasty.
For some reason my last two attempts have failed. They end up as little chocolate puddles in the baking tin, although the sides cook through. Any suggestions?
Hmm, that’s rather odd! The only thing that might have changed in terms of the recipe is that it now says 1/2 heaping cup cane sugar where as before it might have been a more precise measurement (such as 1/2 heaping cup + 1 Tbsp). Hope that helps!
Love these! Will probably add a little more sugar or add agave next time if I make them for non -vegans who are quick to criticize. For me, they were great, really rich! I topped mine with chocolate chunks! I will definitely make them again.
Loved these! This is the first time I’ve used beans in baking. I’m super impressed at the results! Can’t taste the beans at all.
Few things I found while making them:
My old nutribullet could not handle all the ingredients. I used the nutribullet to make the flaxseed ‘egg’, then I added the beans and melted oil and blended all the wet ingredients. I then mixed the wet and dry ingredients together in a mixing bowl.
In summary: Great texture, super rich and so easy to make! ?
These are really excellent. I had only half a can of black beans left (I used some to make some shrimp and veggie wraps, yum!), so I halved this recipe. I didn’t quite have 7.5 oz of beans, so I just added some prunes until I had the correct weight. The brownies turned out so nicely! The prunes added a sweet fruity undertone that actually turned out way nicer than I expected.
Made them and they were absolute chocolate heaven!! They were so goos I had to leave a comment and I never did this before – so that’s how good they were!! I used organic high quality cocoa, also cooked black beans (organic) and sprinkled on top with some vegan 70% dark chocolate- couldn’t tell they were made out of beans. And topped with fresh blueberries when serving, definitely deserve 5 stars! Next time I will top with some walnuts I bet it will be awesome as well
This is an amazing recipe, not overly sweet, baked up beautifully with edges and a fudge center. No need to bake even, serve batter alongside fruit as brownie dip. Thanks for this, this will be in our rotation.
I am on an oil free diet. Is there a substitute I can use? Can’t wait to try it!
Applesauce!
Can you recommend a high quality dutch pressed cocoa powder?
We use this one!
Ah but that one is not Dutch processed. Dutch processed = processed with alkali. The Repunzel brand says its non-alkalized. That means it’s a “natural” cocoa powder – the kind more traditionally used in the US. For a tasty Dutch process cocoa powder, try Divine brand or Lake Champlain – both fair trade and high quality :-)
I made these and loved the texture and that they were quick and easy to make. I could not taste the beans and that was amazing. I used a food processor and made sure to process well, stopping several times to scrap the sides of the bowl.
I personally did not like the amount of cocoa in the recipe I thought it made the brownies too bitter. (Disclaimer: I love milk chocolate, dark chocolate not so much.) However, my husband and mother-in-love loved them.
I made a couple modifications using a chia seed egg instead of flax because I found out in the middle of mixing I was out of flax. I added cinnamon and used maple syrup instead of sugar.
I will definitely try the recipe again with less cocoa. I saw a comment that recommended using dutch process cocoa, which I have. I also will try the date paste as a sweetener next too.
Thanks for posting your recipe. The comments with substitutions and recommendations are helpful.
I love finding healthy alternatives for my food vices!
I substituted Xylitol for the sugar, i’m doubled the recipe and put into a small cake pan. This is for a special birthday. I’m wondering how long it’s gonna take to cook it. I will find out in about 30 minutes. THANK U!
Dana
I made these brownies tonight and they are delicious. I like how low the carbs are too.
Hi! Thank you so much for an awesome recipe! I made them in mini muffin tins and the recipe made 24 — I took them to a party and everyone loved them! Yay! People couldn’t believe they had black beans!! Gotta make some more!
Whoop! Thanks for sharing, Lisa!
How many minutes did you cook them for in the mini muffin tin? I’m actually doing them in minis myself right now.
I made these, but with red kidney beans, as black beans aren’t available where I live. I stirred in dried cranberries and chocolate chips, and baked for just 15 minutes (I tend to burn everything for some reason). They were really good: I enjoyed them but so did my omnivorous and junk-food loving teenage sons. I’m really pleased that bean brownies are popular in my house. It’s nice to bake for the family but I’m much more comfortable baking often when the brownies are basically a vegetable ?.
Hey Dana ! we made this with some changes and LOVED it a lot.
Thanks so much for a keeper. I have several bookmarked from your blog and keep hopping back to look for doable , vegan recipes all the time :-) stay blessed and keep posting those yummy treats !
I’d love to try these, but do you think, I can replace the black beans with kidney beans?
Sandra
Yes, others have had success with kidney beans!
Thank you so much for the quick answer. I must admit, I didn’t read all the comments.
I’ll try with kidney beans!
I made these and followed the recipe exactly. They were fantastic and looked just like the picture! Rave reviews from my co-workers who had no idea there were beans in them. I will make these again.
We can eat eggs, so is it okay to just use two real eggs in this recipe?
Yes!
Beautiful recipe. Works every time and is loved by all who try them. My food processor broke down so I made these using the vitamin plus a coffee grinder for the flax. It worked very well.
Oh no! Glad to hear that you were able to still make them though, Rachel!
Oops, I meant vitamix, not vitamins. ?
Yum!! These brownies are soooo good! I used real eggs as I am not vegan but I’m sure they would be just as good with flax eggs. They are rich, chocolatey and satisfying and I will definitely be making them again, thanks!
These were great, thank you!!! On a related note, I don’t use regular sugar in bakery recipes, I always sub for over-ripe bananas because the sweetness has fibre and goodness. Would highly recommend this as a sub if you’re not a fan of sugar. Those artificial sugar substitutes aren’t always what they’re cracked up to be. Love all your recipes! You make being a vegan fun.
How many bananas did you use I try to stay away from sugar and will not use artificial sugar as it is bad for you please advise I want to make these but not use sugar
How much banana did you use for this recipe? I would like to do this!
Hi, I am also not a fan of regular sugar and was wondering, Can you use dates in this recipe, you think?
Hi Nicole, some other readers have used dates in various ways in this recipe. You can search the comments by using the ctrl+F or command+F function on your keyboard. Hope that helps!
I just made this for the first time. It was very good, but a bit bitter. I used cacao powder. Pardon my ignorance, but would that make a difference, as opposed to using cocoa powder?
Hmm that should not have made much of a difference as they can generally be swapped out for one another. Did you add more than the recipe called for or make any other recipe changes?
I’ve been making these brownies on the regular for a few years and they’re STILL the best, most healthy brownies I’ve found. Thank you! I love them! x
Yay!
Are these freezer friendly? Want to store them for my daughters preschool days!! :)
Yes!
Yum. I’ve made these three times in three weeks. I used muffin papers and also modified to make more flavor/spice by adding all of the following:
1 Tbsp finely ground coffee, 1 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp ground turmeric, 1/2 tsp ground coriander, 1/4 tsp cayenne
Thank you for sharing your additions, Susan!
These brownies are the best! I have changed it up a little using pyure organic stevia and also adding a chocolate protein powder. I sprinkle organic cashews on top! Makes for a great chocolate treat! I also make them in a blender because I only have a small food processor. Works great! Thank you for sharing the recipe.
Thanks for sharing your changes, Cindy! We are glad you enjoyed it!
Didn’t the stevia go bitter with the choc? mine did but my girl still ate them ??
I just made these. I am not sure about the people saying you can taste the Black Beans. I couldn’t taste them at all. Followed the recipe and made sure i ground my sugar in a coffee grinder. Put all the ingredients into my Vitamix and it turned out nice and smooth. I cooked for 26 min and they turned out perfect. I topped mine with some non dairy chocolate chips and they were wonderful. I will be making these again.
Really wonderful texture but for me something is missing in the flavour department. I will use top-grade cocoa next time (used a decent one this time but I can probably find one with more flavour) and I’d likely increase the sugar to match the amount of cocoa–3/4 cup (this equals 1 TBSP of sugar per brownie–not an unreasonable amount in my books, but I know that not everyone is comfortable with even that amount of sugar and I respect that).
I topped each one with a few walnut pieces and chocolate chips and Maldon salt flakes and they looked really beautiful. And again, A++ in the texture department.
Enjoying your cookbook immensely. You are an extremely talented baker and cook!
This easy recipe has become a weekly staple in our house! Daughter and I have newly-found food sensitivities (13 in all), and these brownies have helped us deal, in a serious way!
I sub avocado oil for coconut (one of our sensitivities of course) and even subbed applesauce one time, both with great results.
I always toss all the ingredients in my Vitamix and use the tamper really quick to get a super smooth batter…I sometimes even sneak in a handful of spinach or another veggie just ’cause…and kiddos are none the wiser!
I bake 24 mini muffins at 350 for about 12-15 min. Perfect! Thank you for your easy, adaptable, creative recipes!
Made these. Loved them. Made them again. Made too much of them. Heheh
Freezeable?
Glad you enjoyed them! We haven’t tried storing them in the freezer, but if you test it out, report back!
Hi Dana,
I’ve made these a few times and my friends and I love them! The only problem I had was I used a Kitchen Aid mixer; it didn’t blend the skins very well. Next time I will try my food processor. Two questions–would a blender work with a little liquid, and have you ever used agave or honey instead of sugar?
Thank you!
Yes, a food processor or blender will work + agave or honey will work!
Hi,
I would love to make these but I’d like to sub the sugar with honey or syrup but how much would you say?
Also can you notice the coconut taste as my boy doesn’t like coconut
Thank you,
Izzy
Hi Izzy, either sweetener should work fine and you can use the same amount. We don’t find it has a coconut taste, but if you would like to be extra careful, you can use refined coconut oil which does not have much flavor. If you give it a try, we would love to hear how it goes!
Thank you for this recipe! I use powdered stevia/xylitol mix (same amount) instead of sugar, and 1C of cacao/cocoa mix instead of 3/4C, and add 2 scoops of plant protein + a bit of warm water to make up for the extra dry (sometimes some dark, sugar free choc drops like today). Everything else the same. This is my go-to recipe for delicious healthy snack that feels like a treat (I freeze 2/3 of it). They are soooo so delicious (I too had tried many bean ones before that did not work) you really got it right, thank you!
I made these today and they are quite intense but pretty good! My 3-year-old made them with me and she loved eating the dough before it went in the oven. But when we ate them she only had half. Probably because they are quite heavy. My 1-year-old ate an entire brownie and seemed so happy :-)
Will make them again probably with maple or date syrup and maybe add some almond flour if it’s too runny.
Thank you so much for this amazingly simple recipe. They come out perfect and delicious every time.
Yay! We’re glad to hear it Chris!
These brownies are wonderfully fudgy! You would never know there was beans in them (for all you skeptics)! Never doubt the deliciousness of vegggies. Thank you for sharing this with us.
Hi,
I only have dried black beans. I bought them as they were cheap but found they took forever to cook no matter what I tried so wondering if they’d work here?
I’m guessing I’d still have to soak them overnight but wondering if anyone had tried this recipe with dried black beans
Dried beans work, but they will never get soft if they are old. Check the expiration date. If it isn’t at least a year out, don’t buy it. I’m a bean aficionado, and anything using beans I have to try, including these bean brownies. I made mine from fresh beans and it worked out great. Thank you for including the amout of drained beans. This is the 4th recipe I looked at and chose it purely for the measurement of the drained beans. Glad I did. I made mine with real eggs.
Yes. I soak them for 24 hrs. and cook them in the instapot using the pressure cook setting for 10 min. They turn out nice and soft – perfect for making these brownies.
Also, like Marcia stated, “old beans will never get soft” no matter how long you cook them. I learned this fact from experience!
Can I use 1/2 sugar and 1/2 powdered stevia or dates?
That should work! See comments below for tips :D
Have to admit, I did not read every single post – you seem to have hit the mother lode on comments!. Has anyone used agave syrup for sweetener? If so, how did that work out?
Hi Tamela! If you scan the comments above, you’ll find that others have had success with agave and other sweeteners. Good luck!
I just made these (and subsequently almost burned myself tasting them before I was supposed to) and I used toasted carob instead of cocoa, as well as the only muffin tin I have (a jumbo one) and they turned out perfectly! I reduced the heat and lengthened the cook time so the bigger brownies wouldn’t cook on the outside too quickly and the insides would get at least somewhat done lol! But it worked well because they’re flawless! Since you have to use about 1.5x the carob to cocoa ratio I had to gradually add more water until the consistency was right. Topped with dairy free chocolate chips and gained 5lbs ;)
Thanks for the recipe!! Awesome!
Great, easy recipe. Delicious results! I didn’t have cocoa powder so I used carob powder (which is sweeter) and so I only used half the sugar. I would expect, due to the changes, that the results would be less “chocolatey” (and maybe less sweet) – and it’s true, they weren’t “decadent” tasting – but oh soooo goooood!! I’ll be making them often. :)
The best black bean brownie recipe I’ve made; even the picky 6 year old loved it. Needed to add 4 tbsp water while blending to achieve the correct consistency. Used my silicone muffin trays so no need to grease the pan. Quick and easy!
These are INSANELY good! I’ve done Chocolate Covered Katie’s recipe before and hers are also very good, but this time I wanted something that was grain-free and hers use oats. These have the best real brownie texture (probably thanks to cooking them in a muffin tin – smart AND automatic portion control!) They’re a tiny bit crunchy on the edges and perfectly fudgy in the middle. I used coconut sugar instead of cane sugar with no issues. Wow! I can’t wait to make these for unsuspecting friends who have no idea they’re vegan, grain free and made with BEANS! :)
1. What oven settings are we supposed to use? Top heater with the fan or?
2. When I cut it, the brownie collapse into a big hole. Is this normal?
3. Is the batter supposed to be stuck together like a dough or sth else?
4. For flax, do we mix with water only blend or blend flax only, add water later?
Thanks, have a lovely day! XOXO
Hi Scarlet, 1) conventional oven, 2) Let them cool more next time before cutting, 3) It should be similar to cake batter, but slightly more thick, 4) stir flaxseed meal with water to make flax eggs. Like this: https://minimalistbaker.com/how-to-make-a-flax-egg/! Hope that helps!
I have an unnatural affinity for beans. When I found this recipe for black beans in brownies, I just had to try it. I think I like them better than brownies from scratch recipe that I have been using! I’m not a vegan, so I opted to use two extra large eggs instead – still great! Next time, I may try a different oil. I found the coconut oil solidified quickly in the batter.
These are AWESOME! Didn’t substitute a thing!
I used one of those pre-cut brownie pans and made 9 brownies with this recipe. I still baked this for 30 minutes and they came out of the oven great :)
I absolutely love this recipe and have made it several times. My daughter (who despises healthy food) gobbles these right up. I’ve also sent my husband off to work with them to give to his fellow soldiers. Thumbs up all around. My only question is why can’t a mini muffin pan be used? I have a Wilton silicone bite sized brownie “pan” that makes 24, and would love to use this recipe. Didn’t know if there was a specific reason why I shouldn’t, or if I can, and you simply just didn’t use it when baking your batch. Thanks!
Also, I’m not a vegan and I am constantly making your recipes. Love them!
Hi Kim! Glad to hear that these brownies have been a hit in your home! You can use a muffin pan, as well as a mini muffin pan if you prefer. The only thing to keep in mind when converting your recipe for the mini pan is that baking times differ depending on the size of the brownies, so make sure to keep an eye on the clock. If you make mini brownies, report back on how it goes!
Can you advise me how I can prevent my brownie tops from burning and how I can make a sweet batter that is as smooth as frosting? I’ve tried this recipe twice using artificial sweetener and paper muffin liners. The second time, I used truvia instead of a stevia extract. That allowed a larger volume of sweetener, which I thought would add moisture, since sweeteners melt. (I still used 1/2 the volume as prescribed for cane sugar). I also added 2 tbsp water to get a smoother texture which made the batter very sticky.
But, again, the brownies tasted bitter and the tops burned.
Hi Sam, it sounds like the artificial sweetener might be causing problems. For bitterness, try adding more sweetener. For burning, try covering with foil when baking. Hope that helps!
I loved this recipe! The brownies turned out yummy :D I only had loads of black beans as I was supposed to use them in a black bean chilli but they wouldn’t soften. I did use coconut sugar instead of palm sugar and chia seeds instead of flax seeds, thoroughly lush and guilt free! I’ve shared this recipe to my local vegan thread too.
Have baked these about a dozen times. The only modifications I have done is to replace oil with applesauce (only if I am making them for, ummm, myself). I have brought them into work and they get gobbled up without anyone knowing they are vegan, gluten free, and contain beans. I usually do had a healthy amount of chocolate chips to them as suggested and rarely add the walnuts. Enjoy!
Amazing work thanks Dana! This was my first all vegan intentional dish and I did this with a blender and used recipe pretty much as is. What a delightful perfect way to enjoy this treat. If you can restrain yourself they somehow taste even better the next day!
In your ingredients list, the 1 15-oz. (425 g) can of black beans is grossly inaccurate. 1 can of black beans is more like 250g.
Not sure about the grocery stores around you, but ours carries different sizes of cans!
Hi Dana, this brownies looks very interesting. it’s kinda hard to find black beans in my country, can you suggests substitutes for black beans?
(i’m sorry if my english is not good)
Hi! I would follow this recipe if you would like to make brownies, as there isn’t a substitute for black beans in this recipe. Hope this helps!
Do you have any recipes/suggestions for how to modify this for a savory bean muffin type thing?
Thanks!!!
Hmm, maybe use this recipe for inspiration: https://minimalistbaker.com/baked-quinoa-black-bean-falafel/
Perfect brownies. Mine came out even better than the photo, with less sinking in the middle. The only changes I made were subbing coconut sugar and adding a few walnuts into the batter. Love the muffin tin idea, I’ll always do this now. This will be my go to recipe!
These are my go-to easy allergy-friendly dessert! My son can’t eat most of the Top 8, so these are a lifesaver. After making them for a couple years, I would say definitely err on the side of undercooking versus overcooking these. They go especially well with coconut ice cream :) Oh, and be sure to tell people the secret ingredient ahead of time! I personally know 2 people who are allergic to legumes who obviously wouldn’t think to ask ahead of time if brownies contain beans.
THANK YOU SO MUCH for this staple recipe!
Do you think these would work using organic coconut sugar instead of cane sugar?
Hi Terri! We haven’t tried it, but many other people have and had success with it!
These are the best!!! I am not vegan but am trying to limit meat and gluten free and eat healthier. I will also say I am not much of a baker. I did use half xylitol and half coconut sugar as I didn’t have the sugar specified in the recipe. These were so insanely delicious and so healthy compared to a processed flour version. I had my hubby try one without telling him what was in it and he loved it. He was so shocked there were black beans in them. No black bean taste at all. Just decadent chocolate goodness. Yum!!!
Can I put cupcake liners in my muffin pan? Thanks! Trying to surprise my daughter in law by making these. :)
Hi! That should work!
These puff up a lot (reminds me of souffle). Not really like a proper fudgy brownie, but still, not bad. Using dark cocoa powder would be better, as would adding chocolate chips
Hi Dana,
I would love to feature this amazing Brownie recipe in our website GreenThickies. I will not be posting the actual recipes, but I will only use one image from the post, title, a small quote and link directly back to your post.
Will that be all right?
Thanks :)
Katherine,
Greenthickies
(P.S. I already read the FAQ, but just thought I would ask anyway) :)
Hi Katherine, yes, that seems to follow our policy. Thanks for asking!
These brownies were so delicious! The whole family loved them, and they had no idea of the ingredients – until I told them following their last bite :). They were rich, moist, and full of chocolaty flavor. I followed the recipe exactly.
It’s the third time i make these!! All the family adores them! Thanks.
Could I use egg whites instead of the flaxegg?
Hi! That should work!
SOFT COOKIES TOO: Thank you for this great recipe: I use navy beans which work great. Recently I added about 1/2 cup left over bean juice and 1/2 c oatmeal flour, refrigerated overnight and baked the next day at 350 for 30-35 minutes on a cookie sheet w/ parchment. It made delicious, soft cookies … as an alternative to brownies.
Awesome! Thanks for sharing!
I made these for friends over for dinner and they were amazing!! Got so many compliments! They are not too sweet which is good because the date caramel is so it is a nice balance. I made them the night before and they held up well. Didn’t crumble. A definite make again. Trust me, you do not know they are made with beans.
I brought these to work and my coworkers could not believe they were 1.gluten free 2.vegan 3. Made with black beans(!?!)!!
They turned out so well!! The texture and taste are both fabulous, my 10 year old nephew can’t get enough of them!
Definitely going to be a go-to recipe for me :))
Delicious!! I added chia and made them with real eggs because I didn’t have flax meal, next time I’m going to try making them vegan. I was skeptical about the beans but they turned out great!
I seen the comment regarding someone keeping their baked brownies in the fridge over night and tasting amazing. Has anyone tried freezing them? Thank you!
Freezing should work well!
Hi Dana, could i substitute the two flax eggs for two small hens eggs?
yes!
My brownies came out super tight so i ended up adding 4-5 tbsp. of unsweetened almond milk. Turned out great!
I wanted to make them into min muffins. What do you think the cooking time would be on them?
Perhaps try half the time? We aren’t sure as we haven’t tried it! Let us know how it goes!
I made these for the first time yesterday and they were delicious. My only problem was with how delicate they were. By the time I stored them in a container, they were practically crumbling apart. I think next time I will try to bake them a few minutes longer so they really set. Other than that, the taste was amazing!
best every and easiest to make brownies I’ve found! Accidentally forgot to add coconut oil on my second go at these and they came out pretty awesome!
Fantastic thick smooth chocolatey taste!
I also note that the insides are pudding-like until they are cooled off. So do not worry for those who cannot seem to turn off the oven…
Hi Dana,
This recipe looks amazing! If I were to substitute the sugar with date paste, any other suggestions on how to tweak the recipe for a liquid sweetener?
Thank you for your help!
Hi Angela, a liquid sweetener will likely make them runnier, so we’d recommend compensating with more cocoa powder and/or some gluten free flour. Let us know how it goes!
I made these tonight, but did not have all the ingredients and did not want to add fat. What I did: used 2 ripe bananas in place of the flax eggs and oil. Only two things I would do differently next time. I would buy a better brand of cocoa as I used Hersey’s (all I had) and I would not use baking cups, but rather put directly in the pan as the recipe suggested. Had I done this there would have been less sticking.
My sister who is not vegan started eating these with the vegan ice cream I made and then asked what they were made from. When I told her they had black beans in them, she quit eating and said she could taste the beans. So, my advice, don’t tell your family and they will never know.
Great recipe, thank you for sharing.
Made these, awesome! Used 5 oz bittersweet choc chips for cocoa and oil (added with beans while blending and they melted while blending) also eggs for flax. They did not collapse like picture, but stayed domed. Put 4 chocolate chips on each after baking and spread when melted. They do NOT taste like beans, but like a really delicious brownie! Thank you so much!
I’ve been a bit dubious about black bean brownies, but these came out amazing. I made them for my last day at work and everyone went nuts for them and couldn’t believe when I told them what they’re made of (but I worked somewhere super open minded so it was a good kind of surprise!).
I made a double batch in a muffin tin and wish I had made more. But little bits of them stuck to the pan, so the only thing I’ll change next time is that I might dust the pan lightly with GF flour.
OMG, I made these brownies already four times and everytime they come more and more delicious. The reason why? I added a bit more liquid. About 2 tbsp of water, and they come out fluffy and so good. Nothing else, this recipe is spot on. I put a piece of dark chocolate in the middle and also ( for those with no vegan or GF problems) a drop of caramel mixed with Baileys. Oh boy, serve them with a scoop of vanilla ice cream and berries and you have a sumptuous desert. ( For the vegan friends I used cashew ice cream and fresh organic berries) this is winner and nobody tasted the beans at all. I believe adding more liquid make the butter more thinner and easy to mix.
These were surprisingly really great! I’m usually sensitive to bean flavors, but cannot detect even a hint of bean in these. I used regular canned black beans (organic, salt added) and rinsed them really well, omitting the salt in the recipe. I also used Hershey’s “Special Dark” cocoa powder, which is a mix of regular and dutch processed cocoa. No substitutions, although I did need to add a splash of liquid to keep my food processor from seizing up (I used almond milk). They’re really fudgy — maybe a bit stodgy for some people’s tastes, but not mine! Great for a passover recipe (in our tradition we eat beans and can use chemical leavening agents). Thanks so much! :D
Question: Does the 15oz. beans refer to just beans or beans + liquid inside the can? We use the metric system so I’m not quite sure.
Thank you for the answer, looking forward to making these!
The beans + liquid
What can you sub for the can sugar? i have maple syrup, honey or dates on hand… wondering if that would mess up the recipe.
Hi Vanessa! Maple syrup, regular white sugar or honey should work nicely. Good luck! :D
Absolute perfection! I have been so good about my eating habits lately, and I didn’t want to screw it all up with indulgence…but DAMMIT I WANTED BROWNIES! Found this recipe (I’ve used others from the site before) and had all the ingredients, so I gave it a shot. Holy Chocamole! They are so good. I didn’t tell my kids about the beans until after they flipped out over how good they are and not they think I’m just messing with them…couldn’t possibly be healthy, beany “brownies”. These things are legit. Thanks so much!
I followed the recipe exactly, but prepped my pan with good Irish butter- because I like the richness it adds to chocolate, and I’m not vegan.
The batter alone for these brownies was divine (they almost didn’t make it into actual brownies). They actually pass as brownies. I’ve made some pretty awful baked goods with beans and these were a vast improvement. I made them in my Vitamix so my batter was super smooth with no hint of beans. If you are a fan of dark chocolate I think that you’ll love these!
Absolutely fantastic recipe! Didn’t follow it 100%.. used chia instead of flax and coconut sugar instead of cane. Also my measurements were a tad adjusted, but turned out beautifully! Beans are undetectable, crunchy exterior and a fudgy soft inside. Just stunning! This ones for the books! Thanks! :)
Hello! How much in advance can I make these if keeping in airtight containers at room temp? Thanks!
Hi Danae! You could make them a couple of days ahead, but any longer than that and you’d want to refrigerate them! The fresher, the better but you can get away with a couple days!
These just came out of the oven and they really are good! I made them with 2 eggs and melted butter. I’ve run out of raw sugar, so i used white sugar and 1/2 Tb molasses to get the same nutrition. I made it in an 8×8″ pan and also added bittersweet chocolate chips. ;) They were fluffy and yummy! The was maybe a very slight hint of beaniness, but if i didn’t know the ingredients i don’t think i would have noticed at all. Next time i will try using dates, my preferred sweetener.
While i love them, DH and DD felt they were too bitter. I will do a bit of experimenting. Adzuki brand and kidney beans would be sweeter i think. And using a higher quality cocoa would probably help too.
Hi Dana, wondering about making these without oil i’m SOS free… I think I can sub the sugar for maple syrup …appreciate your thoughts…love your recipes!
Hi! Using maple syrup will likely make them runnier, so I’d recommend compensating with more cocoa powder and/or some gluten free flour. Let me know how it goes!
This recipe is fantastic. I’ve made them in muffin tins, following the recipe almost exactly (only change was I used melted Earth Balance rather than coconut oil), with a few chocolate chips sprinkled on top, and they were perfect. Last night I made another batch, but this time I put them in a pan so that I could marble peanut butter through them. I’m not sure of the exact pan size (it’s rectangular, but probably equivalent to an 8×8), but they are thinner than in muffin tins, which I should have thought of when I decided on a baking time. I baked them a bit longer than the muffin-shaped ones, and they were over-done. That said, they are absolutely delicious. They come out of the pan easily, and are just a bit crumbly/dry.
I will continue making this recipe often. My 10-year-old picky eater loves them, and I’m happy to get extra protein and fiber into his dessert. Of course there are so many possible variations. Most of all — it’s super easy! I throw everything into my Ninja Master Prep, which is what I use these days instead of a food processor, and they come together in minutes with easy cleanup.
To clarify this was very moist in the middle of the pan only the outer pieces somewhat held to together after 30min in the oven.
I used all the exact ingredients and measurements but I used a 8×8 pan instead because I didn’t have a muffin tray. The flavor was great but the consistency was questionable, maybe because I didn’t use the muffin tray?
I wasn’t sure how much water to add when you said, “add till it’s slightly less thick than chocolate frosting.” I don’t really eat frosting so I don’t really have a good reference. I added like 4 tbs of water and it still seemed like it was thicker than what I remember of frosting. Can you possibly give exact measurement of how much water you added please. Also is it bad to throw this back in the oven after storing it in the fridge to cook it up longer?
Thanks for the great vegan recipe!
Hi! Be sure to adjust the baking time accordingly when using a pan rather than a muffin tin. I would have kept them in the oven longer and that may have helped! As for the consistency, frosting is fairly thick (think thicker than a cake batter)
I am not sure you’ll have much luck trying to bake it more after having it in the fridge, but let me know how it goes! Better luck next time!
I baked mine for about 40 minutes and the texture was fluffy and perfect. I didn’t add any water.
To clarify, a toothpick came out clean when i took it out of the oven.
I made this and the only change was monkfruit sugar in place of the regular sugar. They turned out perfect! And zero sugar calories that way! Thanks for the great recipe
Delicious! Husband says “don’t expect macrobiotic desserts to taste like the original”, to which I replied “1) I am not trying to eat macrobiotic and 2) I’m going to be optimistic until I have no reason to be.” He is now convinced!
Maybe I processed mine longer than suggested but it was my first time (ever) with my estate sale food processor. At any rate my batter was smoother than the photos and mine weren’t as collapsed as those in the pictures. Also, I had a pouch of cocoa from a farmer’s market. It turned out to be a scant cup, (maybe 7/8 instead of 3/4) all of which was added to the batter for expediency and convenience. That additional powder could have accounted for the more robust physical result. The batter that resulted from the additional cocoa had a consistency that didn’t require additional water.
I’ll be branching out to Dana’s variations of these brownies. Peppermint. Peanut butter. Date caramel? New to me, but YES!!
These are sooo good, be patient with learning to use new ingredients!
I found this recipe around 3 years ago and I’ve made these brownies countless times. It’s my go to recipe. I’ve followed the recipe and I’ve also subbed the sugar for date sugar, coconut sugar and maple syrup. I’ve added carob chips once or twice, dairy-free chocolate chips and cacao nibs.
This recipe has never steered me wrong.
It’s perfect for curbing a little bit of the sweet tooth and for people who don’t like sweets but can appreciate a good dessert.
1. I doubled the recipe to make a 9×13 pan instead of cupcakes.
2. I used canned organic black beans, so I rinsed them thoroughly…as I do anything from a can. For liquid, I used filtered water from my handy dandy Berkee lol… I know I used less than a cup of water, but not sure of exact amount…just added for thinning purposes.
3. Instead of coconut oil, I used 1 small golden beet (pre-baked and peeled), and 3 Tablespoons of raw cashew butter (made in-house at Common Ground…no oil or salt)
4. I think I made 3 “flax eggs instead of 2, but I’m having a brainfart and can’t remember for sure.
5. I added 1 1/2 teaspoons of baking soda to go along with the baking powder.
6. I baked for 27 minutes (original recipe called for 20-26 minutes for cupcakes), then added almond slivers and baked for 12 more minutes to roast a bit without burning them.
Deep, rich, dark chocolate flavor.
I would add a photo, but don’t know how to do that on my cell phone….
Hi’ya I have a question. Would it work out to use only date caramel to sweeten these? I am trying to stay away from most other sugars, and to cut down on my grocery bill. How would I use the date caramel to sweeten these?
Many Thanks for your response.
Hi Laura, we haven’t tried that and aren’t sure whether it would work. We would say just make sure it gets mixed in all the way so you don’t have some sweet and some bitter bites. If you give it a try, let us know how it goes!
Incredible brownies! I don’t know why I’ve never made black bean brownies yet in my 3 years as a vegan :o I used kidney beans and made 9 slightly larger brownies :-) so rich and fudgey! 10/10
These look scrumptious! However, I Was wondering if I could use chia seed meal that I have on hand , instead of flaxseed?
Hi! I would think it might work, but I haven’t tried that so no guarantees. If you give it a try, let me know how it goes!
As a glutenfree, I am so grateful for your tasty recepies. It says these do not burn. Mine did slightly. So will cover them after halftime next time. I used a mixture of cake and palmsugar. As palmsugar is less sweet, I increased the amount a bit. Still, I will increase more next time. These are not very sweet. Just a tip for all the glutenfree bakers out there, Doves farm quick yeast really makes a difference. Creates airholes like gluten. Also. I don’t knead again after the dough has risen. Just cut or scoop out my rolls. Otherwise the air is kneaded out and they don’t rise again as glutencontaining meals do.
OK. I am returning to this site to review these brownies as no one usually does that. Usually, it goes like “These sound great. I will have to try it!” or “Sounds wonderful!”. No one returns to tell their experience with them!
I made these little fudgy, gooey morsels of protein and was instantly in heaven! I could not believe they didn’t have flour in them. I even took some to my 80+ year old parents who are stuck in the traditional method of cooking and they LOVED them and couldn’t taste the bean content. My father is more adventurous in food as he is looking for the health aspect as much if not more than the taste aspect. My mother is the opposite. All for taste and doesn’t venture outside of the usual cake and pie recipes. She even loved them.
I compare the texture to those brownies you buy at the gas station, wrapped in cello with the colored dots on top but the taste is WAAAAY better! So have no fear! Make these!
I started a diet not long after making these and these are my go-to evil food, but I accept it because of the protein I am getting in these! Plus no blockages in the out door from the gluten! LOL
Fantastic recipe, you can’t go wrong! I replaced the sugar with lucuma powder and added about a cup or carob juice/syrup and they came out amazing, real tasting brownie! The only comment is that tasted a bit chalky but otherwise beautiful, thanks a lot!
Made these tonight and they came out perfectly, just like you described. Thanks!
Can these be made in an 8×8 pan? Thanks!
Karen, I made them tonight and wouldn’t recommend that. They stay gooey and fudgy in the middle, and I’m not sure they’d bake/set enough if you don’t use muffin tins. Mine have cooled now but are still soft and decadent, the type of brownie you want to eat with a fork.
Hi! That should work, but will likely take longer to bake. Just watch them closely and bake longer if needed.
These brownies are amazing!! I rinsed the beans well, and no bean taste. My 12 and 8 year old sons devoured these and begged to make a second batch. The fact that they’re made with beans upped the “cool” factor with them. On the second batch, I added a little extra sugar but otherwise followed the recipe without modifications. I have made many of your recipes and love your site!
These were amazing!!!! No bean flavor and the texture was chewy and chocolately. I will be making these again for sure
I tried this recipe and it’s so good !!! My kids loved them. I made a variation, I used jaggery instead of sugar and I think they were perfect!
Thanks
Mona
I made these today, and they were absolutely amazing! I used applesauce for my egg replacement, rather than flax seed. Turned out great! Thanks for the fabulous recipes. I have loved everything I’ve made from your site!
Made them and they are good. I substituted half honey and half coconut nectar for sugar. They don’t taste like black beans per se but they are a dark tasting brownie. We are getting used to different tastes as we’ve been journeying into the vegan world. I’ve made other brownies and they didn’t turn out. These are moist and tasty . Will make again though as I like the fact that there is no flour in them.
Thanks so much for the lovely review, Molly. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These were perfect!!! They taste like amazing dark chocolate brownies and you can’t taste the black beans at all– AS LONG AS YOU MIX EM UP REAAAALL GOOD. I dumped all the ingredients in the food processor and used extra coconut oil and a generous “heaping” of sugar. They’d taste amazing with walnuts. I love this recipe, can’t wait to make these for unsuspecting victims– I mean friends ;D. Thank you!!!!
I am having trouble blending the bottom part of the batter. Any suggestions? Thanks in advance!
Scrape and blend!
I just made this exact to recipe. IT IS SO GOOD! I will be trying more of your recipes. Thank you!
I’ve made these twice and both times met with success. I hold game nights and have a friend who is both vegan and gluten free. I love trying to make things that she can eat and others find delicious as well. This recipe was a winner! I tasted the batter and added about one more tablespoon of coconut butter and a little more sugar to taste. I felt your recipe was written clearly and also provided me with the flexibility to adjust to my sweet tooth.
they’re in the oven now! my modifications were– 25oz can of black beans, 1 lg egg, 3tbs of butter, a touch of cinn, 1/2 cup maple syrup, no salt and backing soda and ACV to act as a rising agent. the batter tasted great and i’m egerly anticipating the final results. this is a great site, thanks for the guidelines. happy baking ya’ll :)
Thanks so much for the lovely review and for sharing your modifications, Kippy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Can you make this recipe in a Vita-mix blender, or does it need a food processor due to the consistency required? If you can, what speed # do you recommend?
Hmm, low?
I used my ninja on dough and it worked great
I’ve always used the vitamix with this recipe. What works for me is to blend the beans, vanilla and eggs together in the vitamix on low speed until smooth. With a silicone spoonula I scrape the mixture out into a bowl with the dry ingredients and mix them together with an electric hand mixer or by hand. I’ve tried mixing everything at once and the beans (skins) don’t come out very smooth and blended. It also sounded like it was putting to much stress on the motor. If you choose to mix everything in the vitamix at least blend the beans and the the wet ingredients together first and then add the dry ingredients slowly. I’ve tried it this way and it works better than trying to mix everything together all at once.
Sorry – not sure what kind of vegans you know lol! Eggs are not vegan. Please provide a genuinely vegan version of this recipe and I will be all over it!
What are you referring to? Flax eggs ARE vegan. It is flax seed meal + water.
If you don’t care about being vegan, can you just use real eggs and expect the same delicious brownies?
Yes, just look in the FAQ’s for baking!
That should work!
I’m looking for a healthier brownie recipe, though not necessarily vegan. Is it possible to use real eggs in this recipe, or even perhaps another fat like avocado, or will that mess with the structure while baking? Thanks!
Chicken eggs should work
Can I use egg replacer instead of the flax egg?
It’s worth a shot!
YUM!!! Just made these and feel they don’t taste beanie at all! Nor do the have that typical “gluten free” taste or texture. I added probably 1-2tbsp finely ground coffee, and one tbsp maple syrup when my batter was too thick (instead of water). Topped with walnuts. Absolutley delish. At Christmas I am gonna make them with peppermint extract and top them with a chocolate-peppermint ganache. Caveat: I did blend them in my food processor for longer than the instructions suggested. If you don’t have a super high-powered food processor/blender, I think this is the key to a smooth texture.
And I forgot the baking powder and they’re gooey delicious
One word, YUM! I honestly think the people that are saying they can taste the black beans really didn’t make the brownies. My husband who turns his nose up at all things vegan had no clue they were made with beans and weren’t loaded with anmial products.
I made these and they were delicious! Very chocolatey! I mostly followed the recipe…using brown sugar instead of turbinado, and 2 whole eggs in place of the flax (It’s what i had on hand. I’m not vegan, just looking for healthier recipes). I also added 1tsp instant coffee to enhance the choc flavor. They came out a little cakier than your pics show but my husb thought they were perfect. Very rich tasting. I didn’t tell him what I was making but after I tasted the batter (yum!), I gave him a taste…he thought I was making bourbon brownies or cake (we had previously looked at bourbon pecan brownie recipes). He ate two and loved it before I told him what was in it. He still was asking if I’d put booze in it! There’s a VERY MILD undertone that’s reminiscent of chocolate and booze. These are awesome! Will def make again!
Hi Dana: Thanks for this recipe. I used a can of Goya and mine didn’t taste like beans. Because of your use of baking powder as leavener I think you should really specify Dutch-processed cocoa powder in your recipe. I used mostly Dutch-processed and date paste for my sweetener. This resulted in an edible, but bitter brownie. One person actually liked it this way. For me though, I lightly drizzled mine with maple syrup. Next batch I might try again with a 1/4 cup coconut sugar and 1 tablespoon agave. I include both sweeteners because I’ve found coconut sugar alone tends to produce baked goods with a botox-like texture. Thanks for the non-wheat alternative!
I would just like to say Dana is the best cook EVER. If it wasn’t for her recipes and blogs I would have never made it through my vegan transition. Thank you for sharing your wonderful recipes with us. I plan on making these brownies TONIGHT!
Aww, thanks for your kind words, Moriah!
These are fantastic, but why do they sink in the middle and what can be done to prevent this?
Hi Nicole, you can see from our pictures that’s just how this recipe is! They’re still delicious, although, if you’d like to remedy it, you could try using chicken eggs! Other readers have suggested that!
Yum! I made these with the following adjustments :
-1/2 cup raw cacao powder instead of 3/4 cup
-two bananas
-omitted the flax egg and sugar
-2-3 drops of stevia
-~2 tsp each mesquite powder and lucuma powder
-~6 tsp almond meal
-more sea salt than the recipe called for (salted chocolate anything is the shit)
I think banana and stevia makes a fine sugar-free version. The centers were smooth like mousse… I could have used a bit more sweetness, but they have been devoured, so that’s saying something.
I have a packet of black turtle beans. Can I use this instead of the canned beans? Would I have to cook them first? Sorry if this is obvious! :p
Not at all May! While we haven’t tried black turtle beans with this recipe, I think they should work! And, yes, cook them first!
AHHhhh made these for the second time and they were SOOOOO good. Even better this time i think when I ground up my own flax seeds . My non vegan friend who’s trying to avoid carbs and floury type things was sooo impressed!! amazing recipe and one which will be on rotation. Who doesn’t want their kids eating more beans?! wonderful x
I LOVE this recipe, I bake it for my friends, and people with allergies love it, people who eat without health conscious diets, kinda can’t seem t get over the fact that this is made with beans.
Well, all that said, I do this to the recipe
1. I use 2 eggs
2. I put ALL ingredients in a Ninja and blend – A regular blender really struggled with this recipe
3. I add 3 – 4 tbsp of honey because it is a little too dry for me and the honey truly gave it a wonderful moistness and didn’t make it over sweet at all.
Try it for yourself!
What are black beans? I am in London so need to get this right! Thanks!
Hi Sharon, we used canned black beans. Should be available at the supermarket.
Pro tip: if you are using a NutriBullet for mixing, add the baking soda AFTER you’ve mixed the other ingredients. It took two times for me to learn this lesson and both times the batter exploded a little bit… Oops. Bit different from a food processor because it’s airtight. Lesson learned ?
I’ve just mad these for the third time–LOVE them. We have a lot of nut allergies in the family, so with the double batch I made for tomorrow’s picnic, I crushed some starlight mints and sprinkled them over the tops of a dozen. GENIUS. And pretty. Unless you don’t like chocolate and mint together. And if you don’t like chocolate and mint together, what is WRONG with you? :)
Made these using adzuki beans and soft brown sugar instead of cane sugar. Yummy!
I made these and they were delicious! I tested them on my coworkers and didn’t mention the base consisted of black beans until after they ate them. I did substitute 2 regular eggs for flax eggs. So yummy :D
I’m new to this site and been wanting to make ‘bean’ desserts. I’ve checked out other sites. This recipe looked great as I did not want to use chocolate chips which was prevalent in most others. I read all the comments and did this recipe using canned garbanzo beans (been wanting to use up) and chia seeds in lieu of flax since I have a whole bag just sitting in the cupboard. Other than needing to tweak the liquid in the chia egg substitute, the recipe was wonderful. Super moist on the inside and rich tasting. I had a couple of folks, one who hates beans, try it. They loved it. Now I’m waiting for my target audience, 10 year old triplets to try it. I’m not a vegan but I am all for health. I will try this using black beans and perhaps other beans I have in the cupboard to see if there’s a taste difference or if the primary use of beans is for texture.
Holy moly this recipe rocks!! I added the zest of one whole large organic orange and my whole house smells like Terrys. So delicious, worked a treat-thankyou!
They are just fantastic! I´ve made them with black beluga lentils instead of beans. Works really good and helps cleaning out your kitchen storage, if no beans are available, go ahead with beluga lentils :)
Thanks for this recipe, Dana!
These are absolutely fantastic! They are full of flavor and could take on a traditional brownie any day in a taste test – Seriously impressive. Thank you for the recipe!
So if you are using real eggs I would recommend adding them last and pulsing a few times to get them incorporated. Mine came out cakey, however they are still delish and I drizzle a little maple Syrup on top. Yummy!! I will be making another batch with chia eggs shortly. Also I used a mini-muffin pan and the cook time is a lot less so watch them closely. Overall an awesome recipe! Thank you so much!
Most of these recipes are good but I have to say I am thoroughly disappointed. Though they have no flour they leave a terrible floury taste in your mouth. They are also very dry and no where near sweet enough. Very disappointed.
You have to be very careful not to overbake. They do dry out if you don’t err on the side of caution. But hey, no egg, so totally safe to eat under baked ! And just add more sugar if you prefer a less dark option:)
These are amazingly delicious. They turned out perfect! They are moist as well as fudgy. Almost gooey, but solid at the same time! I made them in little Twinkie type oblong small pans. Same amount of time. Yielded four brownies.
Although i love making almost all of your recipies, i didn’t really like this one. Sorry :)
I think the beans mixed with sugar and cocoa taste bad. I’d prefer it with flour — although, yes, i know you were going for gluten-free.
But for the ones who are ok with gluten, like me, would it be fine to replace beans with flour and sugar with some kind of sweetener, like sodium cyclamate or aspartam?
Hi Pavlos, we think that might alter the recipe too much so we aren’t sure if it would turn out. Let us know if you give it a try! For brownies with flour, we would say use this recipe as a guide instead: https://minimalistbaker.com/simple-vegan-brownies/
I made all your brownie recipes and this one is my favorite!
I made it yesterday and kept in fridge overnight and today, cooled, are THE BOMB! These are literally the best brownies full stop!!! Not only vegan, but overall the best I ever had and made!!! I can’t believe it’s so good!!! It will be my go-to recipe from now on.
I stuck to the recipe, except I made it in a baking dish, so baked for 45 minutes.
Also, the raw batter could be easily served as chocolate mousse with some berry sauce or something.
Thank you so much for this! :)
Oh, one more thing. I noticed also others had some issues with using blender. After mine started to make odd noises I decided to continue with stick blender, as I don’t have a food processor. That worked great.
Oh geesh! I’m so tuckered and decided to bake at 11pm at night. I drained the black beans and put them to the side and totally failed to get the beans in the food processor with the other ingredients. Of course I realized this after I popped the brownies in the oven. If they turn out at all I’ll be overjoyed. Don’t forget the beans!!!
I love this recipe! Although I added 50g of plain chocolate to it as well, which definitely makes it less healthy! I also added raspberries :D They’re super good with a date/chocolate icing too!
OMG!! I got up bright and early this morning , as in 4:00 AM. Popped open this recipe to make for breakfast – no judging – and as I’m licking the bowl I was wondering why no rising action in this recipe.
That would be because I didn’t see the baking powder in the recipe until after the brownies had been in the oven for 6 minutes and too late to scoop out all of the batter from all 12 muffins cups , add it to the batter, stir and refill muffin cups. Yes, I have done that before :)
So this batch may not have been as ..poofy … but that only means that I have to make the second batch to know exactly how they should look – taste – though I’m pretty sure the taste will be as good as the first batch. Yay for mistakes
I dont have a food processor, and had to add extra water due to using a blender. they were so amazing!!!! so chocolatey and delicious
If I am making my own beans, about how many cooked beans will I need for this recipe? A cup, 1 1/4 cup? Thanks!
~1 3/4 cups
Just made these. They’re very good, especially for people who like dark chocolate. Next time I’ll try making them with soy milk powder for a milder chocolate taste.
what a nice idea with the cashew chocolate frosting. I ran out of cocoa so I had to sub with a some carob. So it was a lot milder than I would have liked and had more of a ‘milk chocolate’ flavour, and the other person who tasted it said complained that he could taste the beans. Still good, but def gotta get more cocoa. I’ll try again then, and I like the idea of topping it with a chocolate cashew frosting, but I think that this is a pretty good recipe for a first time using black beans as s sweet dish! Thanks for sharing this.
Hey guys,
I follow this recipe to a T but mine tend to come out very crumbly- to the point where they fall apart when being stored. Does anyone have a recommendation on how to prevent this? Or, a substitute ingredient that can be used?
Thank you
Hmm, assuming you didn’t change any ingredients, these shouldn’t be too crumbly. They are a bit fragile but they shouldn’t have crumbled!
I usually have to add water to my blender as it fills up, because it just won’t blend without it. Do you think this could be why? Thanks Dana
a food processor is best for this recipe because of that issue.
Gotcha! Thanks for your help. I really do love this recipe.
Not sure why but mine only made 8. They didn’t rise that much. Maybe I did something wrong?
They aren’t meant to rise ‘too’ much.
I made a triple batch of these today. So yummy! A definite keeper recipe!
Thanks for such a great recipe!! I used brown sugar and cashew nuts which I mixed through the batter- delicious, better cold than warm though! This is my new favourite food! I brought some adzuki beans and as Ellie has already tried it with adzuki, that will be the next thing I cook! Thanks so much, I love your website, the recipes and photography are gorgeous!
Thank you so much for providing the measurements in gramms also! Delicious brownies! Greetings from Germany
These brownies are unbelievably AWESOME!!! You would never know that there were black beans in them! All you taste is rich dark chocolate!!
Yay! Thanks for sharing, Donna!
I have had my eye on this recipe for some time now. I was a little reluctant of how it would turn out. But since I began my workout routine again, my sweet tooth has been going full charge. I love these healthy version recipes b/c it doesn’t make me feel guilty when I eat them since I know what’s in them and their better for my health. I used the flax eggs which was pure genius., who knew! I guess that’s what help with the “gooey” middle. I subbed organic sugar for brown sugar since I didn’t have any in the house. I also used apple sauce so I didn’t have to add so much sugar. But honestly these brownies are still way healthier than the processed version in the store. My seven year old keeps trying to decide whether he likes them or not. He’s eaten 4 so far, but still on the fence with the amount of sweetness he’s used to. lol…All in all, great recipe. I’ll be making them again, next time, will try exact organic sugar. Thanks, God Bless!
Made these yesterday and they came out GREAT! Used Miyoko’s vegan butter rather than coconut oil and used regular white sugar because that’s what I had. Topped with chocolate chips and chopped pecans. It was difficult pouring the batter from the food processor into the muffin tins, so next time I will spoon the batter using a large spoon to start then go around again to top them off evenly. Excellent recipe!
I just made them but I used raw cacao instead of cocoa and they have a very strong chocolate flavor… I think I should have added more sugar. The texture was crumbly.
Amazing ! Hubby and I loved these brownies. We made them “special” ? Thanks!
?? nice Sarah! I just burst out with laughter in the work breakroom.
I just made them with a teaspoon of cinnamon and half a teaspoon of cooking lavender and it was F.A.N.T.A.S.T.I.C.!!!! My favorite vegan recipe right now! :D
I made them using chia seed eggs, and they were amazing!
Meant to rate this a 5!
Perfect thank you :D Was about to ask if chia eggs would be fine instead of flax. My gut told me yes!
Substitute for “flax eggs”?
The comment right above yours says the flax eggs were replaced with 2 bananas. Another reader also substituted real eggs for the flax eggs.
Love the recipe, I made them for my kids foodie class but had to replace the flax egg, due to allergies. I used 2 bananas instead of flax egg and dates instead of sugar and the results were amazing! Thanks for posting the recipe, it really helped :)
HI there, how many dates did you use instead of the sugar? Thanks :)
Hi Nicole, I used 8-10 soaked medjool dates.
Thanks Vanessa. Can’t wait to try it!
What if I replace black beans by beluga black lentils? Would it work?
Hmm, I’ve never tried that. But if you do, let me know!
Made these yesterday for a friend who doesn’t eat refined sugar so I used xylitol. Hmmm… she liked them so I suppose that was good but I didn’t like them with xylitol. They were very crumbly and not over-baked but not fudgy – I would say more moist than fudgy. Not sure if it was the xylitol so just in case anyone was going to try the recipe with xylitol… this is my experience :).
Dear Dana, I love this recipe! I used Adzuki bean to make these brownies. They were scrumptious! I grew up eating Adzuki bean, but only as Asian desserts. Your recipe gave me a new way to eat Adzuki bean. I am new to your blog (2 weeks) and I bought a copy of your cook book. Love it! Thank you so much for sharing your artistry of cooking simple food.
I have just made these in a brownie tray substituting sugar for xylitol and the brownies are amazing!
they are just cooling now but I was so excited to let me really picky husband try some and he said they are pretty good too!. Will be making again for sure :)