Vegan Gluten-Free Black Bean Brownies

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Stack of Vegan Gluten-Free Black Bean Brownies with walnuts

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.

Colander of rinsed black beans and food processor of flaxseed meal for making black bean brownies
Measuring cup of cocoa powder

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.

Measuring cups of sugar
Food processor filled with batter for making Black Bean Brownies

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.

Muffin tin filled with Black Bean Brownies with half of them topped with walnuts
Batch of our Vegan Gluten-Free Black Bean Brownies on a cooling rack

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!

Showing the fudgy texture of the inside of one of our Black Bean Brownies

Enjoy these plain, with some vegan ice cream (coffee, chocolate, or vanilla), 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 Brownie Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter filled with a batch of the Ultimate Black Bean Brownies

Vegan Gluten-Free Black Bean Brownies

Black bean brownies (vegan and gluten-free) that require just 1 bowl and about 30 minutes to prepare! Healthy, easy, and delicious — the best kind of dessert.
Author Minimalist Baker
Print
Stack of 4 Vegan Gluten-Free Black Bean Brownies made with walnuts
4.78 from 712 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 heaping Tbsp flaxseed meal
  • 6 Tbsp water
  • 1 15-oz. can black beans (well rinsed and drained // 1 can yields ~ 1 3/4 cups)
  • 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

  • Preheat oven to 350 degrees F (176 C).
  • 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.
  • 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.
  • Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  • 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.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • 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.
  • 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.
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.

Video

Notes

*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 12 servings)

Serving: 1 brownies Calories: 113 Carbohydrates: 18 g Protein: 3 g Fat: 4.7 g Saturated Fat: 3.3 g Polyunsaturated Fat: 0.52 g Monounsaturated Fat: 0.58 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 194 mg Potassium: 176 mg Fiber: 4.6 g Sugar: 9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 60 mg Iron: 1.4 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad they were a hit. Thank you for the lovely review, Hayley! xo

  1. Lauren Hart says

    I’m excited to try these, do you think Maple syrup would work in place of the cane sugar? Cheers

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, we haven’t tried maple syrup in this recipe, but we think it could work, but might make the batter too wet. Let us know how it goes if you give it a try!

  2. Carolyn says

    Hi,

    Really keen to make these as my toddler loves black bean brownies. However I do not have flaxmeal, what do you suggest is a best substitute?

  3. Rosemary Jackson says

    Very Yummy , would definitely bake again , made another version but this one is healthier. And best of all I had all of the ingredients. I may have unbaked by just a few minutes but Still moist , chocolately and rich in flavor ! Thanks .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Rosemary! Thanks so much for sharing. xo

  4. Janet says

    Hi MB! I’d like to serve these bite-sized at a bridal shower. Can they be made in a mini-muffin pan and how long to bake? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janet, Love that idea! It should work well. We’d estimate 10-15 minutes, checking for when the tops are dry and the edges start to pull away from the sides.

  5. Joanisa says

    I didn’t have all of the ingredients – I subbed cacao powder for cocoa powder, MCT oil for coconut oil, and flax seeds instead of flaxseed meal. I had to put in the vitamix instead of a food processor to grind the flax seeds. Do not recommend doing what I did! Even after baking for 10 minutes longer than recommended the inside was still totally raw. Not yummy fudgy goodness, but I oof can’t serve this. Bummed! Will have to try again following recipe more closely.

  6. Lisa says

    My new favorite brownie recipe! So much healthier because of the black beans and very moist. The second time I made them, I added chopped walnuts and chocolate chips to the batter in addition to on top. Pure magic.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy this recipe, Lisa. Thank you for the lovely review! xo

  7. Kristyna says

    Mine turned out super dry somehow. I used two eggs instead of flax and baked for 18 minute. The middles were dry and they were very crumbly…not sure why.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ray, other readers have reported subbing the oil for applesauce with success. Hope that helps!

  8. Deb says

    These brownies are amazingly delicious & are my go to when I need a chocolate fix. I have shared the recipe many times and not one negative response. Today I used chick peas in place of the black beans (1st time) and they are every bit as good as the ones made with black beans. So I now have an alternate…always a plus. Thank you for the wonderful recipes ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a great idea to swap chickpeas! Thank you for your kind words and lovely review, Deb! xo

  9. Leslie says

    I normally don’t try and trick my kids into eating things, but I knew black beans and chocolate would be a hard no, so I cooked these babies while they were at school, disposed of all evidence, and left a tempting plate of goodies for their after-school-snack on the counter. Oh yeah, I definitely tried one first just in case everyone had lied in their reviews, but alas, they were actually delicious. The 12 and 14 year-old boys gobbled them up without question! I treated myself to another one after dinner with some fresh raspberries-great suggestion! These are a definite addition to the rotation. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha, love this, Leslie! We’re so glad these were a hit with your family. Thank you for sharing! xo

  10. Judi says

    Great recipe! Very easy, as promised. I added 1/2 tsp of chocolate extract. There was nothing wrong with the sweetness level, however I drizzled my local honey on top for the extra sweetness I prefer. Although if I was making it vegan, I’d definitely go for a raspberry topping. Would make a beautiful pairing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the brownies, Judi! Thank you for the lovely review and for sharing your modifications! xo

  11. Megan says

    Wow. These are easy and delicious! So fudgy!! Used cacao powder instead of cocoa powder. Would never know they were black bean based and vegan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gaby, are you referring to nut-free? If so, you could use a different oil and not include the optional nuts.

  12. Melanie says

    Oh my yumminess!!! These are amazing. 😃 I made them to take to a morning tea and they nearly didn’t make it out the door. Soooo good warm from the oven. My fussy 7yo son, who refuses to eat black beans, thought they were delicious. Big win! 🙌 I didn’t have a food processor but was able to successfully blend them in a Nutra Ninja blender. Other than that, I followed the recipe to the letter (unusual for me 😅), topped with coconut chips & cooked them in silicone cupcake moulds. Such an easy recipe so I’ll definitely make these again. Thank you so much. 🙏💕✨

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your son enjoyed them, Melanie. Thank you for the lovely review! xo

  13. Jane says

    I made these with a 1:1 swap with roasted carob instead of cocoa, and without the oil. Perfection! I made them 3 times without oil, and this last time i thought I’d include it, just to see what change it made. I’m not a fan. It made them crumbly, and altered the flavor. Back to your original recipe without the oil. I’m a huge fan! Thanks!

  14. Lisa says

    I’ve made these twice now (once for my yoga retreat) and everyone loved them! I baked them in a standard square baking dish lined with parchment paper for easy removal and cleanup for 30+ min–then turned the oven off and let them sit in the oven to cool. Topped with walnuts, cacao nibs, coconut shreds and large flakes of sea salt. A real winner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Lisa! Thank you for the lovely review and for sharing your modifications! xo

  15. Squeaky says

    Ok hear me out.
    WAFFLES
    Yea, I waffled this recipe. They were DELICIOUS

    I am not vegan, so used a regular egg. I also used maple syrup to sweeten, that’s more my style. To give it a bit more structure I added 1/4 cup cassava flour. I’m not convinced this was necessary, might add half that next time. Because there will be many next times.

    I made them in my mini dash waffle iron brushed with a bit of coconut oil. They took 5 minutes. I used a slightly heaping 1/4 cup per waffle and it made 8.

    I might also cut back the maple syrup next time, they were very sweet. But as this is something I would only rarely make, I’ll probably leave as is and just enjoy.

    Served with blueberries and pecans and a bit more maple syrup.

    Yum!

  16. Jenny says

    I made these earlier this week, and they were so much better than I expected! I threw in some chopped up gf mint Oreos and chocolate chunks, and the recipe made 11 brownies. I didn’t try them straight from the fridge yet, but I expect them to be AMAZING cold. Thanks for a good, healthy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiff, we haven’t tried coconut sugar or maple syrup in this recipe, but we think using the same amount would be worth trying. Maple syrup might make the batter too wet, but we aren’t sure. Let us know how it goes!

  17. Teegba says

    I cannot believe how much I love these! They are very different from my normal treats. Followed the recipe exactly and they are wonderful. I’m on chemotherapy and supposed to increase my protein intake. These black bean brownies are a great way to help. I’ll be making these often and sharing with others. Thank you for the recipe!

  18. Betty says

    I substituted 2.5 ounces of agave syrup for the cane sugar and used standard size muffin tins (made 8 muffins, each filled about 2/3). Had to bake a few more minutes – turned out slightly crisp outside, gooey chocolate interior. Yum!

  19. Lauren McElwain says

    Unreal. Without a doubt the best black bean brownie recipe I have ever tried. I have made all of the other more popular ones (won’t name names) and they always fell short. For some reason I wanted to give them another try with this recipe and I am SO glad I did!! These are not only the best black bean brownies, but also one of the best brownies I have ever had. I’ve been vegan for 8 years so take it as you will. Best vegan brownie hands down and I have tried all the ones loaded with vegan butter and the whole nine yards these are healthier and you would never know. I also love the size. Makes it so easy! I froze them and they lasted really well. Try this recipe!

  20. MM says

    Not bad, but definitely the texture of mashed beans shines through. Very fudgy/moist. I took mine out when they were just starting to pull away from the silicon muffin cups; wish I had left them in a couple minutes longer. Used Rancho Gordo black beans cooked on the tender side with just a little salt and drained well, Ghiradelli cocoa and melted Kerrygold butter because I had some to use up. I miss the chew of a brownie. Stashed in the freezer (because frozen brownies are so good!) and look forward to a supply of healthy-ish chocolatey treats, but won’t try this again.

  21. marjorie almer says

    Made these! And I’m no chef!! And they are So GOOD!
    Q: can I make in regular brownie (square) pan?
    And Q:I was confused about flax egg- should I make two flax eggs? ( 2 tablespoons flax & 5 tablespoons water) and then 6 tablespoons water in batter? ( see, told I’m no chef)
    Loved these and will make again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marjorie, we’re so glad you enjoyed them! Use 6 tablespoons water + 2 heaping tablespoons flaxseed meal to make 2 flax eggs, but don’t add any additional water. Depending on the size of your pan, you could bake them for 25-35 minutes, until the top is dry and the edges start to pull away. Let us know how it goes!

  22. Kate says

    Can’t wait to make these! I am trying to cut back on sugar and was wondering if monk fruit sweetener instead of coconut or cane sugar?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, if you’re using a 1-1 granulated monk fruit sweetener, it might work, but we wouldn’t recommend using drops as the texture won’t be right. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nova, unfortunately we don’t think this recipe would work with dates because the cane sugar is very helpful for the right texture (as there are no dry ingredients). But if you try it, we’d suggest 1/2 cup of pitted dates.

  23. Kate says

    Hi!
    I’m not vegan but I eat EVERYTHING – good or bad, lol.
    I was just wondering if I could substitute the organic cane sugar with maple syrup? I use it a lot here in Canada (along with coconut oil)), in most of my dessert recipes.
    Thanks a bunch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we haven’t tried this with maple syrup.. it could work but cane sugar is helpful here for the right texture, since there isn’t any flour, it helps them to have structure. You might need more cocoa powder to help “dry” it out. Let us know if you try anything!

  24. Josie says

    Best brownie recipe EVER! Thank you so much for all the amazing recipes you offer :) I’ve shared this recipe with so many people who all equally love it.

    I’m going to try to make these with maple syrup instead of sugar and add a bit of GF flour– will update!

  25. Xenia says

    Make these often and they are so so good, and then made them tonight in a slight rush and they turned out absolutely terrible! Any idea what could’ve gone wrong?

      • Xenia says

        Nope! Everything went in! Hubby was making them while I was making muffins, so it was a bit chaotic, but sure everything went in. We did figure out that he only drained the beans and didn’t rinse them, but when I say they were bad, I mean they might’ve been one of the worst things we’ve ever made, had to throw them out!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So sad! Is it possible one of the ingredients was old/spoiled? For example, were the flax seeds rancid? We’d suggest smelling/tasting each ingredient to see if that could be the issue.

  26. Sharmain says

    Used 2 c adzuki beans, home cooked. 1 apple chopped, 1 1/2 TBSP coconut oil. Slightly less than 1/2 c sugar, ground close to powder like. 1 tsp psyllium husk. Baked in 8 x 8 glass pan, parchment lined. Pressed in chopped toasted walnuts and chocolate chips to top. Baked about 25 minutes. Very soft after overnight in fridge, more like a very thick chocolate mousse. But delicious! My 3rd time making, first 2 I followed recipe strictly and very good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey! We haven’t tried it, but other readers have had success substituting coconut sugar for the cane sugar. Hope this helps! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, coconut sugar should work but we haven’t tried any other sugar substitutes. Let us know how it goes!

  27. Kathy says

    Hi,
    To replace the flax eggs, should I use one or two eggs since I do eat eggs.
    Thanks for all your delicious recipes!
    Kathy

  28. Jenni says

    Hi there,
    I can’t wait to try these! Do you think I could use vegan hot chocolate powder in place of the cocoa??

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenni, we imagine that hot chocolate powder has some added ingredients that might change the taste or texture of the brownies, and they might not be as chocolaty, but it could be worth a try. Let us know how it goes!

  29. Mariela says

    I don’t know how to thank you enough for this. So so good. The only adjustment I did, because I like firmer brownies, was to bake them in a large tin, so that the batter spreads thinly. They are excellent, thank you!

  30. Madeline says

    I use a lot of Minimalist Baker recipes. I saw the picture of your brownies with dips in the middle. To your recipe I added 1/4 cup Gf flour and 1/2 teaspoon xanthan gum. I put chocolate chips in the batter and walnuts on top. They kept the rounded top and were still chewy and moist.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Iris, we think it would be okay, but a liquid sweetener will make the batter runnier, so you may need to compensate with more cocoa powder and/or some gluten free flour. Let us know if you try it!

  31. Gigi says

    I made this as directed. These were amazing! I put nuts and chocolate chips on top. So moist and excellent texture. You would never guess there were black beans it, but I appreciate a dessert that has some fiber and nutrition! Wow. I will make these often. Thank you!

      • Olivia Snyder says

        I made this to celebrate my favorite musician’s birthday and we decided to make it in a pan instead of cupcake tin and then we put vegan frosting on it and decorated it. I have some feedback though, they have an after taste of salt and strong chocolate. We followed the recipe exactly so I don’t know what happened. Does anyone have any ideas?

  32. Carissa Highman says

    I’ve made these so many times and have loved them every time. I will say it is way better in my experience to use a food processor instead of a blender as the skin of the bean seemed to stay intact with the blender. Making them again now and can’t wait!

  33. Amber says

    I’m brownie lover who hasn’t been able to find a recipe I love since I went vegan 7 years ago.

    I really want to like these but I just can’t get around the bean flavor. I bought a vegan black bean brownie at a farmers market last month and really enjoyed it so I don’t think it’s just the fact that it’s black bean based.

    Cons: Strong black bean flavor, a bit like “burnt coffee”. I am a person who likes my coffee with lots of milk and sugar, so maybe that’s my problem. The flavor was just too sharp and not sufficiently sweet for my taste buds.

    Problem Solving ideas: Could that be caused by using too much cocoa powder? Or maybe I need a higher quality cocoa powder (I used Whole Foods brand). Maybe I need to add more sugar? For reference, I used cane sugar. Perhaps my sugar wasn’t quite at “heaping” levels.
    FYI It was more edible to me when i put some peanut butter on it, but I don’t want to have to eat my brownies with peanut butter.

    For background: I used a fraction fewer black beans (some fell on the counter when transporting them to the food processor), 3 chocolate chips pressed into each brownie, and some chopped pecans on top.

    Pros: They look beautiful and the texture is wonderful.

    I love minimalist baker, but I wish I’d seen a more critical review with suggestions. Then I could have modified it by adding more sugar to the recipe and maybe a bit less beans? Not sure. Open to suggestions/ideas!

    Giving 3 stars for the texture and possibility that more sugar might help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, sorry to hear you didn’t enjoy these brownies. This recipe does go more “dark chocolate” in taste, so more sugar could help if you make them again. Your cocoa powder shouldn’t be an issue! We also have easy vegan gluten-free brownies and sweet potato brownies that are both on the sweeter side. Thanks for your honest review! xo

  34. Suee33 says

    This is one of my go to recipes – naturally gluten free – moist and delicious. Plus it is fast and easy – all in your food processor.

  35. Ella Rock says

    I was bored and stumbled upon this recipe. I had everything in my pantry so I figured I might as well give it a try. Omg…. I was shocked at how good these are! The texture is so moist and fudgy. As a vegan I’ve ended up making a lot of date based brownies, but these are beyond compare. I found that they get a little too soft (almost oily?) when left out, so I personally prefer keeping them in the fridge.. but either way you can’t go wrong!

    • Suee33 says

      Agree, these are great brownies, but keep them in the refrigerator, if they all don’t get eaten at once!! They are so good cold – not to be left on the counter, in my opinion.

  36. Myranda says

    Really enjoyed the fudgy texture and flavor of these. Were a little like a mini brownie lava cake but that definitely wasn’t a bad thing. My husband ate three in one setting so I don’t think we’ll have leftovers for long! Were definitely a win and will likely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed them! Thank you for sharing, Myranda! xo

  37. Carla Bowker says

    This brownies are amazing!!!! I love how heathy they are while tasting JUST like a classic brownie. I also love that they don’t have much sugar! They are so rich and gooey. My family loves them. Thank you soooo much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carla. We’re so glad you and your family enjoy them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  38. Nina says

    Oh my gosh these are great! Delicious, rich yet not too sweet fudgy goodness. I am not a great baker so I usually don’t make “standard” baked items let alone vegan/gluten free/etc. I found this recipe incredibly simple, quick to put together with pantry staples. I don’t have a large food processor so prepped the flax egg in my mini processor and then transferred to our Blendtec when ready. I also don’t have cupcake/muffin tins so baked it in a ceramic dish – I did have to bake for about 35 minutes to get them to set. Topped with crushed pecans and these are out of this world! Absolutely never would guess there are black beans inside. My little guy enjoyed licking the spatula and having a “healthy” brownie after. Thanks MB! This will be on my rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoyed this recipe, Nina. Thanks so much for the lovely review and for sharing your modifications!

  39. Megan says

    Fudgy and delicious! I must have filled the muffins tins up a bit more because these only made 7 brownies for me, so I just baked them for longer!

  40. chrissy says

    Shockingly good recipe! Will have fun trying all the variations! Having a sensitive tummy: the low fat, gluten free, and low ph (7) of the dutch process cocoa makes it a winner for me! Thanks so much for a healthy alternative for my chocolate obsession😍

  41. Sheena Kelly says

    I’ve made these brownies many times and they are always a big hit! I don’t pre-grind the sugar and the brownies are always super smooth. I’ve topped with walnuts, almonds, and chocolate chips but I think the walnuts are my favorite. I’ve also frozen them (for about a week) and they thawed perfectly. Amazing recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sheena! We are so glad you enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      • Caitlan Pianzio says

        Decided to make this to help with my sweet tooth. The batter was a great indication of the flavor and I was very excited. I followed the recipe but also added a little maple syrup for extra sweetness. I placed it in the oven for about 26 min and pulled them out only to find them still in a batter like state in the middle. I put them back in for another 10 min then took them out again. Still they were very jiggly but I thought maybe that they needed to set. After one hour to cool I went to cut only to find it was still just batter on the inside. I then turned The oven back on and put them in for another 30 min. The batter like state seemed to settle but they are still very gooey. I cannot figure out what I did wrong.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Caitlan! So sorry these didn’t work out for you. What size of pan did you use? Because this recipe was made in a muffin tin the type of pan may have made the difference in the final texture.

  42. Caitlin B says

    Is there a bake time or temperature adjustment I could make to bake these in a mini pan? I’m looking to make bite size for a school group. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin! Depending on the size of your pan you could bake them for 25-35 minutes, until the top is dry and the edges start to pull away. Hope this helps!

  43. Janet Decardenas says

    Yummy! Rich, chocolaty. Crispy on the outside and moist on the inside when baked in cupcake pan. So delicious and I’ve made these many times.

  44. Elodie says

    I made it as a whole cake instead of muffins (as i dont have the forms) and used only half the sugar (but i guess my cocoa powder comes a bit sweet). I cooked for 20min and it worked out great, everyone was surprised to hear there was a full can of black beans in there. It is super rich and delicious.
    Will definitely do again

  45. Jeneen says

    I’ve tried these a couple of times and maybe I am not understanding what consistency I need and haven’t added enough water. Both times I made them they are DRY even with baking at 20 mins. Is there a liquid in the ingredient list that is missing?? Great flavour but I need eat with ice cream or yogurt as they basically crumble. I used a food processor both times.

  46. Dani says

    First and foremost I’ve been making recipes and keep coming back to this site for the past 5-6 years. I’m trying this recipe for the first time. They’re still in the oven but I did get a sneak taste YUM. I did not have black beans, only white. I followed the recipe as is after that with a couple of optional additions: chocolate chunks and walnuts and topped the brownies with some flaky sea salt and a sprinkle of raw sugar for crunch and texture. All I know is your raw brownies have had my health conscious friends BEGGING me for the recipe they’re insane. Most recipes that I make from your site receive “need-to-have-recipe-now!” reactions from friends and family 😍 You never disappoint. I’m not vegan but I absolutely love and make a ton of your recipes! And it does help me incorporate more plant based meals and snacks in my life.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Dani!

      • Madison says

        These are awesome. I was on the fence about using a regular egg vs. flax because I’m not vegan but I went with the flax. Used Dutch process cocoa and put a few chocolate chips on top. Texture was perfect, crumbly but moist. My only qualm was that the batter was hard to work with and it got on everything but I used a silicon muffin pan and was able to get these out cleanly.

  47. angie says

    I have made these brownies several times. I love them and so do my friends and family. I do NOT use any oil. I have substituted either apple sauce or date paste for the oil. I subtract 1 tablespoon of water from the flax eggs since I am adding the date paste/ applesauce. I make everything in the food processor and it comes out great. The batter is thick ~ almost like a frosting. I spoon it into silicon heart shaped muffin molds about 2/3 full. My batch makes 8 brownies. I bake them for about 25 minutes. Cool BEFORE removing from silicon molds, the centers are moist but not raw. These are RICH with a deep chocolate flavor. I use 2 kinds of coca powder when I make them. They are sweet but not too sweet. I add about 1/2 cup walnuts. SO delicious.

  48. Patti says

    I have to know before I invest my time and energy and end up eating the entire batch myself…will my teenagers be fooled?! They seem to know nearly every time I try to health-ify something!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patti, it’s very possible! We’d suggest reading the comments to see what others have said.

  49. Mark Robinson says

    Dates and a little extra water worked great! Very decadent.

    I will try apple or banana blend in lieu of oil to approach guilt free.

    Many thanks!

  50. H says

    Wow! What a recipe. i thought it looked a little odd but it certainly works – not for the fainthearted perhaps as it’s very chocolatey but I think this will be my new go-to for any need-all-the-chocolate-now situations. I am commenting in case it may help others in terms of the can of black beans. I can see how the recipe might not work it you don’t carefully check your can. Cans in the UK are a standard 400g. I weighed out the drained beans and got 215g beans. I disregarded the 15g for the purposes of weight (though added them into the mix) and had to do a bit of maths for the rest of the ingredients by taking away 1/5th of the grams of each ingredient (I worked out what the drained weight of your can of beans might be via another website), I could see it was one of those recipes where winging it might not work first time round. Glad I did this as it is perfect, fluffy-fudgy and delicious :-) Thanks.

  51. jaimie says

    i would definitely recommend baking for at lesst 26 minutes. best way to remove from pan is to turn the entire pan upside down and tap them out because the brownies are extremely “fudgy”

    • jacqui martinez says

      I have made this recipe 4 times in less than 2 weeks. I’d like to blame my husband for eating all of them, but I think it’s just me!

      I sub olive oil for the coconut oil and monkfruit sugar instead of cane sugar and it works just fine in my opinion!

      The brownies are a little on the sweet side for me… I’m wondering if it’s the monkfruit. I may try reducing the monkfruit slightly on the next batch and adding in some cassava flour! Do you think this would work and if so, any idea on proportion?

      I will keep scanning comments!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Ha, love it! Thank you for sharing, Jacqui! We only have a little experience using monk fruit, but it’s possible it’s contributing to a sweeter result because these brownies are typically more on the dark chocolate vs. sweet side. Adding cassava would likely make them more cakey and less fudgy. You could try cassava if you’re going for a more cakey result, but keep in mind it’s quite absorbent, so we’d suggest starting with just 1-2 Tbsp.

  52. Britta says

    I doubled the recipe using the convenient servings dial, however I did not realize that the flax egg recipe within the recipe does not scale when you change the servings. It’s still unclear to me if the 2 T flaxseed flour to 6 T water is for a single egg, or for the default recipe asking for 2 eggs.

    Result was very underwhelming. Perhaps due to the incorrect number of flax eggs, or maybe because I’m not vegan and I expect brownies to taste a certain way with a certain consistency and texture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Britta, we’re sorry to hear that happened and for the confusion! 2 Tbsp flax to 6 Tbsp water is for two flax eggs or a batch of 12 brownies. It does sound like there wasn’t enough flax and water if you doubled the batch, but didn’t use 4 Tbsp flax and 12 Tbsp water. We’ll take another look and see if we can make improvements to the clarity.

  53. Christy says

    Was craving a nice gf vegan brownie and these definitely hit the spot. Best part was that they were super quick to whip up and didnt require mixing bowls! I added chopped walnuts and a few mini vegan chcoclate chips which were really good in the recipe.
    Your recipes never disappoint!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoyed them, Christy! Thank you for your kind words and lovely review! xo

  54. Rosie says

    This recipe worked out perfectly for me! The only substitution I had to make was to use coconut sugar as I didn’t have any cane sugar. Ran the ingredients through the food processor for 3 min. and the batter was the perfect consistency. I really liked the fact that they were made in individual muffin cups – great, easy family pleasing recipe!

  55. Riley says

    These are fudgy and delicious! I used a Ninja blender, and it was a bit difficult since the Ninja cups are tall and narrow. It was only blending the black beans at the bottom that were closer to the blade, and it wasn’t able to reach the top beans since it was a thick batter (even with a bit of added water). I’m gonna try halving the recipe next time, so that hopefully the Ninja can handle half the amount of beans better. I also used 2 eggs, and mixed in cranberry & walnuts, and both me and my partner loved them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Riley, thank you for sharing your experience! We’re glad you both enjoyed them. If you have a food processor, that would work better. Or as you suggested, a half batch might be a better fit for the Ninja.

  56. Donna says

    These are SO delicious! I made them as is & subbed chick peas for the black beans the next time. I doubled the recipe & spread the batter in a brownie pan. Wow, those were great if not even better! Thanks for a new favorite fudgy chocolate recipe! My whole family loves these!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy them, Donna. Thank you for the lovely review!

  57. Meg says

    These weren’t actually too bad!! I thought they’d be weird considering black beans but the I love the texture that the beans give. I used half 1:1 sugar substitute and half granulated white sugar (105g in total), and used a zig zag potato masher instead of a food processor since it was in use. I’m not sure if it’s because of the substitution, but the end result was way too sweet for me, but it was good with my parents. Also recommend following the recipe and using a food processor because potato mashers just can’t get it that smooth and although we didn’t mind the occasional piece of black bean, it definitely could’ve gone better! Will try this again with slightly less sugar and an actual food processor next time! Should turn out pretty good :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Meg! A food processor should definitely help with texture. Let us know how it goes next time!

  58. Helena says

    I have black bean flour. Any idea how to make brownies with the flour instead of fresh beans? I’m at a lost and can’t seem to find anything online. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helena, we’ve never experimented with black bean flour – so sorry! Let us know if you try it!

  59. Kathy says

    These are unbelievably good. Put them in the fridge before eating them if you like it dense and fudgey! I bought a food processor just to be able to make this recipe!! No regrets!!! Thank you so much!

  60. Tish Lambert says

    I’ve been making this for years. You can change out the coconut oil for peanut butter for oil free. So delicious! We love it as is, or with date caramel & toasted coconut on top.

  61. V says

    SO chocolatey and delicious! I subbed 2 chicken eggs for flax eggs. The batter looked a little dry, so I added another tablespoon of oil. I baked in a glass brownie pan for 25 minutes. The results were cakey and still a little dry somehow, but tasty! My guess is that the added protein from the eggs affected the resulting structure. Perhaps one egg will work better! Putting them in the refrigerator to firm up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, Thanks for sharing your experience! Eggs do make these less fudgy. Flax is best here!

  62. Kar says

    What can you sub for the cane sugar? I would prefer to use maple syrup? Would it be a 1 for 1 substitute? Has anyone tried it with a sugar substitute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kar, we’d suggest trying a granulated sweetener such as coconut sugar so it doesn’t have as much impact on the texture. Hope that helps!

    • Alicia Ullrich says

      Maple syrup tastes amazing! You might just have to balance out the liquid/dry ratio. Personally i added some flour:)

  63. Nicole MacDonald says

    Love these! I made them today for the first time and they were a hit, even with my husband who once asked me never to serve him black bean brownies for fear of what a bean might taste like in a dessert 😂 I don’t have a large food processor so it took a little longer, but I made it work using my small food chopper to grind up the beans, and then my immersion blender to mix all the ingredients together. Total cook time was 27 minutes in my oven. These are super fudgy and moist, I can’t wait to make them again. Thanks for the recipe!

      • Tina says

        I made it this past weekend and i learned i need to do a double portion, cause 2 of us ate it all in a day. They are delicious and easy to prepare. I shared the recipe with everyone i know who has a sweet tooth.

        I love your website with healthy and tasty recipes! Thank you for sharing then with us, they really bright up these lonely long covid days.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed them, Tina! Thanks so much your kind words and lovely review! xo

  64. Christina Rodriguez says

    I have made these Brownies several times and I think they are delicious. Today I am making them again, but will freeze half for another time. I love this website and I really enjoy so many of the recipes I have picked up from this site.

    I have been doing a lot of non vegan non plant based baking this past year of this pandemic and it sure has shown up on my labs. I just found out that my Cholesterol is starting to climb which is not unusual in someone of 68 years but I am positive this past year of mega baking and eating is the cause.

    Thank you for all that you do to offer us healthy alternatives to the foods we all love.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Christina! Glad you enjoyed these. And so glad you are enjoying more vegan baking!