Black Bean Brownies (Vegan, Gluten-Free)
Simple fudgy brownies that are also flourless, vegan, refined sugar-free, and oil-free. Perfect for a healthy dessert, or for when that midday chocolate craving hits.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Desserts & Sweets
- Method: Bake
Ingredients
Scale
- 1 15 oz can black beans (or 1 1/2 cups), rinsed thoroughly and drained
- ¼ cup creamy almond butter
- ¼ cup + 2 tbsp cocoa powder
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- ⅔ cup coconut sugar
- 1 tbsp balsamic vinegar
- ¼ tsp salt
- ½ tsp baking soda
- 1 tbsp non-dairy milk, if needed
- ¾ cup chocolate chips (not optional!)
Instructions
- Preheat oven to 350F/177C. In a food processor, process black beans until smooth, then add in almond butter, cocoa powder, ground flax, vanilla, coconut sugar, vinegar, salt, and baking soda.
- Process until thick and smooth, stopping to scrape down the sides. The batter will be very thick (add a tablespoon of extra non-dairy milk if needed).
- Next, add the chocolate chips and pulse a few times to combine, then transfer batter into a lined 9×9 inch baking pan and spread evenly. Bake for 20-25 minutes until top begins to crack, and allow to cool completely before cutting into squares.
Notes
- The balsamic vinegar enhances the chocolate flavor, and I don’t recommend omitting it!
- I used dark chocolate chips but you can use any brand of chocolate chips that’s dairy-free, or even chopped up chunks of chocolate.
- It’s crucial not to over-bake these brownies, as they’ll become dry; it’s better to underbake them, if anything, to ensure they’re moist and fudgy (the recipe doesn’t contain eggs so you don’t have to worry about “raw” batter).
- Store at room temperature, as they tend to dry out if put in the fridge.
Find it online: https://theplantbasedwok.com/black-bean-brownies/