Vegan Gluten-Free Black Bean Brownies

Just tried this with chick peas as a substitute for black beans. Every bit as tasty.
I find that even if I bake these for 30 mins, they just don’t solidify. But I pop them in the fridge and by morning, they are ready to be devoured.

A friend made these and they are awesome! Can you substitute maple syrup for the sugar or do you think it would make them too gooey?

Best vegan brownies I have ever made. My three-year-old loves them and he is the pickiest little thing around. They are beautiful and people don’t know they’re vegan black bean brownies when I make them for parties shhhhh! Thank you so much! I also love all the ideas people have suggested!

Hi Dana, I made these in a square brownie pan, but they are really dense when eaten at room temp. When I heat it a bit, they go all melty and fudgy and just plain awesome, but I was wondering if you have any tips so that they’re softer and fudgy at room temp? I suspect the fact that the brownies were a little thinner than my usual ones may also be a factor. Thank you!! Candy.

I made these in cupcake cases last weekend and they turned out AMAZING. The kids were fighting over the last one yesterday! I would like to make sample sizes of them to hand out at my work in a couple of weeks. I see that you mentioned not putting them in mini-cupcake pans. Is that just because they would be too hard to get out? Do you think that they would cook up fine if they were in mini-cupcake cases? Thanks!

They are in the oven! So excited to try them, I can’t wait! Thank you so much for the recipe!

Can’t want to make these, I just had a batch of your Cinnamin Rolls last week.
Awesome! Dad loved them, They lasted 2 days.
But now I’m confused, since I’m new to eating a Vegan diet, I feel great, but I need to learn to prepare food all over . How does Flax Eggs? Or Free Range Eggs at all fit into Vegan recipes?
I thought that Vegan recipes do not include eggs. Flax eggs? Is that a certain egg I can find at a Trader Joes that is it used often on a Vegan diet?

I am looking for ways to make our snack foods a little healthier. Not necessarily interested in the vegan part, but I am interested in the healthy part. So I tried this recipe today. I did use regular eggs just because that is what I had on hand. And I used coconut sugar (which I am growing to love!). But I am soooo very excited about the way these turned out! Not a pretty as the ones pictured here, but definitely yummy! And the fact that my 13 year old son liked them is even more encouraging! After trying these brownies, we actually got excited about looking for more vegan dessert recipes! Which, if you knew how much we love our meats and cheeses in this house, you would find the humor in!

These are amazing! And so fudgy! I used 1/4 cup sugar (conservative) and 2 tablespoons of Stevia and they still tasted amazing. Definitely try if you want to cut down on sugar.

In the oven now! The batter was so good I wanted to eat it as a pudding. Yum. Excited for the brownies. Thanks for all of your recipes.

SO. GOOD. SERIOUSLY. Make these and then go and make https://minimalistbaker.com/vegan-brownie-chocolate-ice-cream/
YOU WILL NOT REGRET

These are so great! I was skeptical at first, but glad I made them! I added about 2 tbsp of water to the batter and a little extra sugar. Food processed the batter to the point I couldn’t taste bean anymore. Topped these bad boys off with a vegan version of Hershey’s chocolate icing and viola! Seriously delish and so easy to make!

I LOVE these brownies! I couldn’t believe how awesome these turned out considering how healthy the ingredients are. I make these all the time, and when I take them over to parties everyone asks me for the recipe.

For those skeptical about using black beans, read this.
I made this recipe for the first time last week. Being extremely nervous of making a dessert out of freakin black beans, I followed the recipe to a T ( only to realize much later that I forgot the baking powder, but that didn’t seem to effect much). Take care to blend these beans perfectly. Follow what the recipe says for consistency of the batter. Make it smooth.
I gave it to my not-so-healthy mom and she can’t taste the beans.
These are simply amazing. I’m so glad I came across this recipe. It’s very simply, and so delicious. Probly the best brownies I’ve had.
Just made a new batch, tried swirling in cinnamon. Let’s see how these turn out.

I’ve made these and your peanut butter version a few times now. Every time I make them I expect my VERY picky 14 year old son to call me out on something wrong about these brownies. But he LOVES them and has NO idea there are black beans in them.

This time I replaced the sugar with 3 1/2 Tbsp of Truvia to try out a sugar free version. I cut 40 calories and no change in flavor.

These are unbelievable. I’m truly grateful for you and your wonderful website. I await your cookbook with baited-black bean brownie scented-breath!

Gonna make these for my best friends birthday tonight! Do they bake the same in a cake pan or do they work better done in muffin tins?

Thanks
Klee

Okay…followed the instructions exactly, but baked for 55 minutes because it was still raw in the middle after 25, then after 35, etc. End result: it came out like a lava cake. Delicious! Very, very delicious. But…not brownies. To be fair, I did not use a muffin tin, but rather into a small square cake pan. Also, I’ve noticed that most others didn’t have this problem – so obviously user error, not program failure. ;)

Any ideas what I did wrong? Or could it be because I didn’t make them into muffins? I’d still like to have this as brownies, but I gotta say…having this turn to chocolate lava cake instead is a pretty great fail, if you ask me.

Thanks, Dana!

These are fantastic!!! I can not eat beans. I am miserable for an hour after I try. I get terrible cramps in my chest and stomach. I wanted to try these because I am always looking for ways to be able to eat beans without my body freaking out on me and these hit the mark. I can eat these and have zero bean related side effects. I added a tablespoon or so of oat flour to see if I could get a more cake like brownie and it worked. Took about 25 minutes and I let them cool slowly on the stove with the oven door open. No shrinkage or deflation. These are flipping great. And whoever can taste beans is doing something very wrong, there is no way even the most sensitive taste buds can pick up on it!

Just whipped up a batch yesterday. Loved the speedy process! They were delish, moist inside. I used my lecithin oil mix to grease the pans so they were very easy to remove from the muffin tin. (1/4 cup lecithin granules, 1/2 cup vegetable oil. Blend, store in jar in fridge. Brush with pastry brush on bread, muffin or other pans or use to provide a non-stick surface for frying).
Thanks!

For those who are afraid to try these!- There is a vegan restaurant where i live that serves vegan brownies with vegan ice cream! I have never EVER tasted such incredible brownies and had no idea what was really in them until the cook came out to ask how everything was and mentioned the brownies were made with black beans. I was in awe. I ate the whole thing alone and seriously.. i can not wait to make these. I know they’re going to be incredible.

hi.
do you soak the black beans overnight, to remove from them the stuff that causes gas?

Tried this recipe out for the first time last night! Amazing, decadent, rich and chocolatey chewey goodness. Tastes even better when refrigerated overnight, can’t even taste the starchness of the beans (if you don’t like that texture)
Thanks so much!

If I didn’t make these myself, I would not have known that they have no flour. Unbelievably, moist, tasty, dense, chewy, dark, sinful, divine. Very very good recipe! Thanks, Dana.

I made these exactly as written last night, they were delicious. I ended up baking them for about 20 minutes @ 350, might go down two minutes next time as these were more cakey than fudgey. The hardest part is not eating the batter before baking, but then again, you CAN because there’s no risk of raw batter yukkies. I served with homemade vegan chocolate coconut ice cream. My husband’s comment, “wow, that’s a LOT of chocolate,” was not off the mark. This recipe is a keeper!

I had made these using solid coconut melted in place of the coconut oil, some people can taste the coconut (good or bad, depending on how you like coconut!)

Yesterday I made them using another brand of chocolate hazelnut spread (like Nutella but a different brand) in place of the oil. I added about a Tablespoon of unsweetened vanilla almond milk because I was afraid the batter would be too thick.

The flavor was wonderful, the only problem was that the texture became a bit undesirable – sort of dry, grainy, & mealy. The only thing I didn’t technically do right is, I blended the flaxseed egg + beans for 3 minutes, then added the rest of the ingredients & blended again. I would think this would just make them creamier, not change the texture for the worse. Perhaps I should have used another egg replacer when using a nut butter?

I wonder if anyone has tried a nut spread in place of the coconut with any success? I would appreciate any suggestions anyone could offer from their knowledge/experience. I can’t use peanut butter & it doesn’t have to be vegan, but I would like to keep it as healthy as possible.

Dana, it’s about time I tell you how amazing these brownies are. I found your recipe back in January or so-ish. Earlier this year anyway. Since the start of the year, I have lost over 20 lbs. I’ve made many changes in my diet but you’ve given me back my daily chocolate fix. I have these down to a science (only change I made was using coconut sugar) and always have them on hand. I make a double batch and freeze them, taking out 1-2 every morning to thaw to have with my lunch. I confess I have had up to 5 in one day:) Anyhoo, I rave about them constantly and share your website when folks ask. I love it when people ask me how I am losing the weight – I always grin and tell them, “well I eat brownies every day”:)

Wow. Just wow. I have been trying to make these brownies for a while but kept remembering failed attempts in the past, and finally got around to it… The food processor is a genius *duh* idea that I never even thought of. and secondly, using dutch processed cocoa makes all the difference. I didnt know what a flax egg was and assumed I didn’t have one and so I just used two regular eggs. I later realized what it was and am hoping to try it next time. I would have loved mine to be a little bit more fudgy as they were a little cakey so may reduce the baking powder by a tad bit next time…if i have that right… Lastly they were very dark chocolate like so I wouldnt change the sugar but rather insert chocolate chips into the mix for a nice double chocolatey brownie. oh yea…and i keep forgetting that there was even black beans involved!!! literally… you can’t even tell. such a game changer. THANK YOU!!!

I was just wondering – can you make these with black SOY beans? Please let me know, I’m anxious to find out..

Just made these today! I have been wanting to try them for a while! Super good! I didn’t have normal sugar so I substituted with Truvia. Made each one under 100 calories so that’s a plus =)

My hopes for this honestly weren’t so high…I expected them to taste like chocolatey beans, with a not so great texture. I was wrong in the best way possible; they were a bit bitter, even after adding an extra quarter cup of sugar, but they were also cakey and delicious (coming from a 13 year old brownie lover with a major sweet tooth. Like, MAJOR.)

Love these brownies. I made them with natural peanut butter instead of coconut oil they were really good also.

Thank you so much Dana, I made it yesterday.. i cane so well. I was so surprised by the kidney bean in a brownie idea. I was hard to believe what i was eating. A perfect brownie, with all healthy ingredients. Thanks a tons.

These were absolutely delicious! I am vegan and am always on the lookout for new baked dessert recipes. Very happy with these brownies, and definitely will be using again! I added a little bit of maple syrup to the recipe and added a little less sugar too and they taste great, and great texture. Might add a little extra oil or something next time though to make them a little more moist? Other than that, wonderful recipe!

Unbelievably awesome. I promise there is no bean flavor….just luscious chocolate brownie flavor and texture. I followed the recipe exactly as written.

awesome recipe!!!! I tested it today and was a success.
Thank you!

I don’t know why I bothered baking these – the ‘raw’ version was perfectly delicious lol. Great recipe! You really can’t taste the beans, honestly :) x

This looks fantastic, thanks for the amazing recipe

How is this vegan? there are eggs.

Hi! I made these last night and they are amazing! Cannot taste the beans at all! Fooled everyone at work :P

I did find that in the morning I tried to move them and they crumbled a bit. Is there any way to fix that? Maybe cook a little longer!?

Oh, my! These are fabulous! This is now my go-to recipe for brownies. The only thing that I changed is that I increased the sugar a smidge for a toatl of 3/4 cup. My kids and I gobble them up! Thank you sooooooo much!

I just made these today and they turned out great! My only suggestions are make SURE you puree the black beans COMPLETELY. Smooth as butter, people. Also, make sure you add enough vanilla. Mine had a strange after taste I think was the Truvia I used, but other than that it was excellent.

Fantastic recipe! Substituted sugar for agave syrup, turned out great. No bean flavor detected, husband loved them.
Served with raspberry coconut vegan ice-cream – bliss!

Its simply delicious! Thank you very much Dana for sharing this recipe. Already thinking of doing them next time.

Ooooooh.M.G….sooooo good. Have no clue what a ‘flax egg’ is, so I used ‘normal eggs’ and old fashioned table sugar and low and behold absolutely delicious. I’ve eaten 3 thus far. So moist and yummy. LOVE this recipe even without a flax egg:-)

made these so many times already… and shared your page with everyone …. i soak and boil the dried beans and portion it out in 1 3/4 cup portions and freeze…. so easy to whip up a batch …. pull a bag out of the freezer … thaw and throw it in the blender….. my kids (5 and 6) LOVE LOVE LOVE these brownies … i even let them help me make them … did i mention that they LOVE these brownies :) have no fear to try these … u will never know that they’re made from beans… absolutely yummy!!!! thank you for this absolutely fantastic recipe :)

Tried making these last weekend, and wow! They came out fantastic. My boyfriend was very adamant when I told him I was making these but when he tasted the batter he was shocked at how good it tasted! My blender was having some issues with grinding up the batter since it was so dry (unfortunately I don’t own a food processor), so I threw in 2 tbsp of raw organic honey, and 1/4th a cup of chocolate almond milk. They were amazing! Thank you so much for my new favorite brownie recipe :)

My friends and family can’t get over how good these brownies are! I love letting them take a bite then telling them they are made with black beans! I made a little substitution. I used carob instead of cocoa because of a chocolate sensitivity and they were delicious!

This is a great idea of a recipe, my world was rocked! I tried experimenting with it yesterday with my mini food processor. I had two problems but I’m hoping I can fix that.
One- as I anticipated, I couldn’t get all the beans processed because the full batter took up most of the volume- and with the cocoa mixed in it was really hard to tell what was going on in there. So next time do you think it would be okay to to process the beans to a paste after the flax eggs and before the rest of the batter?
Two- I thought I followed the proportions of cocoa and sugar, but I threw in brown sugar instead and I’m sure I didn’t add enough proportionoally. I felt like I was eating cocoa powder cake- definitely not sweet enough and very intense on the cocoa. Has anyone experimented with the proportions of either, with success? I’m trying to cut out white sugar completely (although sometimes there is no substitute).
Third (bonus question!), I baked for 25 min, I thought they were just a little too cakey for me. Maybe if the beans are processed better they could be more fudgy. Any other ideas on how to make them fudgier?

Thank you!

I made 2 batches of these yesterday for my non vegan friends and family and they got snuffled up quicker than you can say black bean brownies. Not one person could guess that they were made out of beans!
They were yummy, fudgy, v chocolatey and couldn’t be easier to make – thank you for sharing the fab recipe. Will defo be making these again :)

I did substitute some ingredients because I didn’t have them on hand and these turned out AMAZING. I initially searched for a gluten-free recipe because I had no flour in the house and did not want to go to the store. I had black beans in the cupboard so thought why not :) I used agave nectar instead of sugar, 2 eggs because I didn’t have flax-seed, made a baking powder substitute with baking soda and cream of tartar and everything else from the recipe. Mine baked for 21 minutes and turned out perfect!

Hello there! So, this week I was advised by my doctor to avoid gluten for a month in order to figure out some triggers for my heart rate being so high after eating certain types of foods. That meant eliminating some of my favorites! I came across your website and the first recipe I tried was these unique brownies! I made them this morning and OMG they were beyond my expectations. These are literally gourmet quality and I can’t wait to make them again for my friends and coworkers! Brownies were never really healthy until now! hehe

I’ll admit I was VERY skeptical, but I can’t knock it til I try it! So there went nothing and out came some HIGHLY addictive, extremely rich, dark chocolatey squares of deliciousness. I did add about a cup of chocolate chips to the batter after blending everything, and then topped them with about .5 cup more and some walnuts and they were perfect! So perfect, that I have already eaten three today! I even took some to work, and the people I work with loved them too, and couldn’t believe there were no eggs and that black beans were the most predominate ingredient. Next time I think I will mix in butterscotch chips, walnuts and toast coconut on top, just to see what happens!

Hi there, I just made these and they taste good but leave a bitter taste at the end. What could be the cause of this? I used Raw Cacao Powder and didn’t use as much at was on the recipe.

Thanks so much,

Yoli

I just whipped these up – they are delicious !! I did replace the flaxseed eggs with eggs and would probably cook them a little less next time. But even so they were fantastic ! Thank you !

These are it!! I have been spending $3 per black bean brownie at a local bakery, occasionally asking an ingredient question when I purchase to find out how to make my beloved treat. I have tried 4 different black bean brownie recipes and am delighted to say, this is THE product I was hoping to recreate!! Thank you!!

About the cocoa powder (“the higher quality the better”). How does your Average Joe know what’s quality and what isn’t? A suggestion or two or three would be nice.

Meh. These were not really that good – bland, crumbly, so sad to waste the ingredients on them. We will stick with CCK’s black bean brownies from here on out.

These were amazing!! I didn’t tell anyone they were gluten free until after they were all gone and no one could believe they were made with black beans :)

Do you use sweetened or unsweetened cocoa??

Thank you for this recipe, it was wonderful! Tried them last night with a natural sugar substitute (since I’m trying to avoid sugar), and they came out delicious. I agree, not eating all the batter before you bake them is a challenge, but well worth it! I threw some walnuts on a few and plan on trying some of the plain ones with nut butters or berries as described.

Wish I could post a pic! I was VERY weary of this recipe… but it came out awesome. I also used mini cupcake papers, cooked for 12 minutes.. and they are genuinely beautiful and gooey. My daughter’s classmate’s parents are sending goodies for a birthday and I was warned before hand so I will send these to class with her so she doesn’t feel left out.

These are amazingly delicious. Made them for the first time yesterday and again today! My 18 month and my 3 year old also love them. Great paired with homemade chocolate coconut icecream. I think having a really good food processor with sharp blades, high quality beans and cocoa powder make all the difference. I ended up using 1 Cup of cocoa powder and squirted in a little bit of raw honey to sweeten out the bean flavor. I’m a huge Minimalist Baker fan! Thanks for sharing all of these recipes!

I made these the other day and really liked the taste BUT they fell too pieces. I read through a lot of the comments to see if another person also had that problem but it did not appear so (I didn’t read all of the comments, however). Any tips? I did not use raw sugar but I used everything else the recipe called for..

Can’t thank you enough for these wonderful brownies!! I made mine with 2 eggs as I didn’t have flax and I added a tiny bit more sugar (just a couple of teaspoons) and they are MIRACULOUSLY GOOD!!!

Thank you sooooo much!!!

All the best,
Marie

What beans/ingredients do you use to get your fiber up so high?

I can’t wait to make these. I have to be on a high fiber diet (25 g minimum… some days are harder than others, esp to eat chocolate, reach my fiber count and stay within my calories range…). I will have no trouble reaching my fiber and getting in my chocolate fix with these babies!! Never done a bean dessert yet… so very interested…. I am GF and my sister is GF/egg free. So this is perfect!!!

When I added up all my ingredients, I got for 12 servings: the following

Calories per serving: 139 (yeah!!!)
Fiber per serving: 4.3 ?? <– Why is mine so much lower? Still solid for only 140 calories!

I used (myfitnesspal calculated the recipe):
– Hershey unsweetened cocoa powder which is 2 g of fiber per 1 tbsp. = 24 g fiber total
– Black beans 385 calories for 1 15 oz can, 6 g of fiber per 1/2 cup. = 21 g fiber total.
– Flax eggs, 2 tbsp, = 2 g of fiber
– Ghiradelli Chocolate Chips, 48 chips =240 cal (this is what got it to 140 calories per brownie), 3 grams fiber total
– sugar = 284 cal, no fiber
– vanilla = 12 cal, no fiber
– salt = 0
-baking powder = 0
– coconut oil = 360 cal, no fiber

(Will definitely come back and rate once I have made them)

My kids and I whipped these up – they were very skeptical about the beans. But as the other ingredients were added the batter smelled amazing and I couldn’t keep their hands out of it! The texture was fantastic almost like a molten cake – I think next time I will use a touch less chocolate and add mini dairy free choco chips. I must say after the night in the fridge they set up nicely and made a great treat for the kids lunches!

Your 5-ingredient granola bars are far out!!! So when I saw that this recipe was also one of your top faves from internet surfers, I had to try it out. I have a toddler so also wanted to offer him a more nutritious dessert.

Well…..I wasn’t impressed. At. All. The mix was waaay too thick and needs something to thin it out a little. They were a real b*tch to mix/puree in my blender. My blender is a powerful, top-of-the-line Kitchenaid that has whipped up the toughest dishes with ease so imagine my surprise when I had to keep scraping the sides down with a spatula to get everything blended.

The final taste…texture was dry and grainy, they weren’t as gooey as your conventional brownie (try Smitten Kitchen’s brownies for example). The chocolate taste was decent but still lacked.

The only thing that saved these brownies was that I made Oh She Glows famous 2-ingredient chocolate frosting to put on top. This recipe is really quite amazing…I’m not vegan and was thoroughly impressed.

Turned out lovely, no taste of beans just chocolatey goodness !

These brownies are amazing! I have made them twice for my friends and family, they all loved them! Even the ones who turned their nose up at the thought of beans in brownies. My roommates and I love the rich taste and the thought of getting some healthy dessert. My only question would be how to get them a little thicker, mine are always thinner but still delicious. Keep posting great recipes minimalist baker <3 xoxo

I’ve made this recipe twice with adzuki beans as I didn’t have black beans. The second time I added some chopped cherries and almonds into the batter and both times they were DIVINE!!! Thank you so much for the recipe, it’s pure genius =)

Hey! I’m wondering if these need adjusting for high altitude? I’m at 5,300 feet :)

Will these be okay if I freeze them for about 10 days?

Can you use kidney beans instead of black beans?

Wow – bravo! These brownies have been tried by children, their parents and my comrades at the Nutritional Therapy Institute with rave reviews. Nobody can believe there are black beans in the recipe! I am pairing them with an chocolate avocado frosting for a special treat this weekend. Keep up the great work!

black beans- whoaah! lovely ingredient hehe :)

I am going to try to make these after all the rave reviews but I am going to cook my black beans from scratch b/c the canned beans may have BPH in them from the plastic lining on the inside of aluminum cans. A new study reports direct and immediate effects from eating food from a BPA-lined can: Your systolic blood pressure spikes 4.5 points. BPA is a known endocrine-disrupting chemical linked with cancer and lower testosterone.

I used 2 eggs and I was wondering if that’s why my brownies didn’t have an indent like yours did? Also, could you use another sweetener like honey or maple syrup? These were so good. I was so hesitant to make these but I’m glad I did. My daughter went to town on these and then I broke the news to her and although she wanted to change her mind she liked them!!

I just made these the other night. I followed the recipe almost to a T. The only change I made was I substituted the 1/2 cup raw sugar and instead used about 6 dates and added a chopped Vega maca chocolate bar to have a chocolate chip like filling. They turned out fantastic! I had my mother-in law and husband try them out and they were a hit. They normally snub my recipes because they know I always try to make healthier versions of favorite foods and would rather enjoy the real thing. So a big thank you for giving me ideas and something easy to always try out. Your recipes are great and the pictures are just mouthwatering! I look forward to your emails.

My 8-year old and I made these for the first time today for Dad’s birthday. I was a bit apprehensive but they are fabulous. My husband says that they are the best he’s ever tasted! Granted, we are vegetarian but he’s also the ultimate chocoholic. We used chick peas instead of black beans and we weren’t even too careful about exact measurments….we were a bit short on flax and I used a stick blender, and they turned out GREAT anyway. Many thanks….

Thank you so much for this recipe! Wow, these are amazing. Even better the next day after they’ve chilled. Thanks for your great site :)

Beans make those quite filling so it’s impossible to overeat. Win-win.

I adapted some things (red beans instead of black, honey instead of sugar, added some coffee and cinnamon), but they came out awesome. I added some raspberries on top for some sourness + extra fudgy texture, but I could’ve definitely added some more than a few per brownie. My mom thought those could also benefit from some kind of alcohol and I must agree – some sour liquor or perhaps rum next time.

I just made these today. I couldn’t get my hands on cocoa powder so I used cacao powder instead, I believe there is some difference but I decided to try the recipe anyway.
I was finishing up blending the ingredients when I realized I had forgotten to put the beans in.. so essentially I had blended up everything very well without the beans. After I realized I forgot them I added them in and blended more. I was a bit worried this would affect the outcome.

I cooked them, and I had to cook them a few minutes longer than suggested (I tend to do that with most recipes, could be something wrong with my oven or just my judgment about whether or not something is done baking! lol) but they taste awesome! I feel like in some bites you can get a tiny hint of bean taste, which may be from my mistake, or it may be that way regardless- but it’s almost nothing to note. It doesn’t take anything away from the brownie. In most other bites you don’t taste any bean at all. I think they’re delicious and I love this recipe, For once I didn’t have to adapt anything because of my food allergies, and they came out great. Very fun to make and I think I will be making these again :) I also like how they’re supposed to be made in muffin tins. Clever and makes things easier. Thanks for posting the recipe!

Wow, I made these last night and they are amazing! I’ve tried a bunch of different black bean brownie recipes over the years and this is my new favorite! I used coconut sugar and followed the recipe to a tee and they came out perfect in my jumbo muffin tins (that’s all I have so it made 6 big brownies!). 25 minutes bake time for me! Great recipe! Will tag my photo on IG later : )

The first of your recipes that I ever tried and I fell in love! These aren’t overly sweet, have the perfect texture and aren’t even bad for me. Pretty amazing. Thank you for all your recipes, I’ve been always trying your recipes since this one.

I can’t eat beans or cane sugar – so I made these with soaked and cooked split green peas and coconut sugar. They were delicious and very moist. Thanks for the wonderful recipe!

Hello! I’m going to be baking these this week, but I don’t have a food processor. (Well, I don’t have one that’s big enough!) Will a blender work?

Thank you!
M

First of all, I have never tried something from you guys that I haven’t LOVED! I finally tried these brownies yesterday and they are amazing.
I just have a question though: my brownies were much more fluffy and bigger than yours in the pictures. They were still delicious but just a different texture. Do you know what that may be from? I’m not vegan so I use regular eggs instead of flax eggs when called for, also (I used 2…). It didn’t bother me in the slightest, just curious! Thank you :)

I love this recipe. It is my go to, except, I use maple syrup and honey in lieu of sugar. I also wonder if we could cut down on the cocoa, but I haven’t tried it yet. I just tend to double the recipe and the amount of cocoa I add is borderline horrifying.

I am new to this site. I’m not a vegan, but GF, so I am looking at these with the idea of using real eggs. Do you think I need to adjust other ingredients? (Sorry if the idea grosses you out…)

~Rebecca

Dana, Why do you recommend not making these in mini pans? I want to make these for a large group and can make lots of them in a quicker way. Thanks, FAAF

I just made this recipe as exactly stated (the first time in my life I have done this with any recipe) and they are AWESOME!! Thanks guys!

hey,, i use chickpea flour pretty often in liu of chicken eggs,, which although has a very distainct chickpea taste works great a t binding,, in a spanish omellet it works wonders!!!
could i use this in the brownie recipe? till now the magic of the flaxseed has evaded me,, my brownies turn out like rocks with the flax ‘eggs’.

I’m a little late to the party but I found this awesome recipe yesterday and tried it today. The flavor was wonderful! But they were a little dry and crumbly. Suggestions? Thanks!

I just made these with a few changes:
I used two real eggs (I didn’t have any flax meal on hand)
Pureed dates instead of sugar (I had some I’ve been wanting to use, figured it’d be a neat experiment)
Tossed some chocolate chips in
put some peanut butter on top of some
I’m not vegan or gluten free, but I am trying to eat healthier and I really wanted a healthy brownie recipe. I hope they still turned out okay with my changes, if not, I’ll definitely try the original recipe because those look wonderful! The ones I made smell amazing! :)

Hello,
I made these last night and these are THE BEST- Black Bean Brownies ever. I did change it a little used 2 real eggs and I added 2 tablespoons of real peanutbutter. Baked in a dish for 25 min. Let cool for 30 mins. Then iced them with a very thin layer of chocolate- coconut icing. Cut them up and put them in the freezer.
Next time I will pulse a smaller amounts in my processor to make it even smoother.

So very yummy

Dana (and everyone else too!)

I made these as a dessert for a big Taco dinner and so made them mexican style. I added some cinnamon and 1/8 tsp of cayenne pepper! yummy!!! I topped each with a small piece of chill dark chocolate and they were so so so good, fabulous reviews from everyone at the dinner none of whom were vegan, and most of whom are picky with desserts! They didn’t even sink in the middle when I baked them!

(also as for the coconut oil comment someone put earlier, I put my coconut oil in without melting it and just gave it a minute longer to soften when mixing with the processor and it worked great.

Anyways thanks for the amazing recipe!
Naomi

Delicious, well thought-out and easy to make!

These are seriously LEGIT! I have made black bean brownies before but they always had a bit of a beany aftertaste. These are delicious! I can even trick my taste buds into believing I’m eating flour.
The trick is to let them cool completely, and then store them in the fridge overnight. The gooey center (which was not to my liking) becomes cakey and delicious. Top with a dollop of natural peanut butter and a spoonful of coconut cream and you have a protein-rich snack that tastes like dessert!
If I was serving these to non-vegan, non-GF friends I might kick them up a notch with some vegan dark chocolate mini-chips, or some vegan chocolate frosting, or both.

I recreated these brownies the other week and I have to say this is the best black bean brownie recipe I have ever used. And I have tried quite a few! Soft, moist, sweet and full of flavour. I’m not ashamed to say they didn’t last the week :-). Even my husband went back for seconds which is unknown with any of my vegan baking so far!

Lynsey

glasgowgirlsguide.blogspot.com

I HATE black beans so you can imagine my reluctance to try this but I’m very committed to my newfound gluten-free/sugar-free lifestyle so took a chance. I used 2 eggs instead of the flax egg & replaced the sugar with dates & raw honey. Sadly I didn’t notice until I was cleaning up that I used a 19oz can of beans but didn’t update the other ingredients. Consistency turned out great & can’t taste the beans at all but needs to be a bit sweeter. Will definitely try it again!!!