The Secret Ingredient in These Brownies Will Surprise You
The Secret Ingredient in These Brownies Will Surprise You is a easy American (Vegan) recipe that serves 8. 180 calories per serving. Recipe by PlantbasedBrandon on YouTube.
Prep: 15 min | Cook: 24 min | Total: 49 min
Cost: $3.86 total, $0.48 per serving
Ingredients
- 15 oz Black Beans (canned, drained and rinsed)
- 0.5 cup Cocoa Powder (unsweetened, high quality)
- 0.5 cup Maple Syrup (pure, grade A)
- 0.25 cup Coconut Oil (melted, extra‑virgin)
- 1 tablespoon Ground Flaxseed (for flax egg)
- 3 tablespoons Water (for flax egg)
- 1 teaspoon Vanilla Extract (pure)
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 0.5 cup Vegan Chocolate Chips (dark, dairy‑free)
Instructions
Prepare Flax Egg
Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl, stir, and let sit for 5 minutes until gelatinous.
Time: PT5M
Rinse and Drain Beans
Open the 15‑oz can of black beans, pour into a colander, rinse under cold water, and let drain for a minute.
Time: PT2M
Add Ingredients to Food Processor
Into the food processor bowl, add the drained beans, 0.5 cup cocoa powder, 0.5 cup maple syrup, 0.25 cup melted coconut oil, the prepared flax egg, 1 tsp vanilla, 0.5 tsp baking powder, and 0.25 tsp salt.
Time: PT3M
Blend to a Smooth Batter
Pulse the processor, then blend on high for about 30 seconds until the mixture is completely smooth with no bean chunks.
Time: PT1M
Fold in Chocolate Chips
Stop the processor, open the lid, add 0.5 cup vegan chocolate chips, and use a spatula to toss them gently until evenly distributed.
Time: PT2M
Prepare Baking Pan
Lightly grease the 8×8 non‑stick baking pan with a thin layer of coconut oil or spray.
Time: PT2M
Transfer Batter to Pan
Pour the batter into the prepared pan and use the spatula to spread it evenly.
Time: PT2M
Bake Brownies
Place the pan in a pre‑heated oven at 350°F and bake for 23–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Time: PT24M
Temperature: 350°F
Cool and Slice
Remove the pan from the oven, let the brownies cool in the pan for 10 minutes, then lift out (if parchment was used) and cut into squares.
Time: PT10M
Nutrition Facts
- Calories
- 180
- Protein
- 4g
- Carbohydrates
- 22g
- Fat
- 8g
- Fiber
- 4g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Soy (in chocolate chips), Tree nuts (if using nut‑based chocolate chips)
Ingredient Substitutions
- Instead of Black Beans: Cooked dry black beans (1 cup)
- Instead of Cocoa Powder: Dutch‑process cocoa powder
- Instead of Maple Syrup: Agave nectar, Brown rice syrup
- Instead of Coconut Oil: Olive oil, Vegetable oil
- Instead of Ground Flaxseed: Chia seed gel (1 tbsp chia + 3 tbsp water)
- Instead of Vanilla Extract: Maple extract
- Instead of Baking Powder: Baking soda (use 1/4 tsp)
- Instead of Vegan Chocolate Chips: Chopped dark chocolate
Equipment Needed
- Food Processor
- Measuring Cups
- Measuring Spoons
- Spatula
- 8×8 Non‑Stick Baking Pan
- Oven
- Parchment Paper (optional) (optional)
Critical Steps — Do Not Skip
- Allow the flax egg to sit for at least 5 minutes to fully thicken.
- Blend the beans and other ingredients until completely smooth; any remaining chunks affect texture.
- Do not overbake; check at 23 minutes for a moist crumb.
- Fold chocolate chips gently to keep them intact.
Chef Tips from the Video
- Use a high‑quality dark cocoa powder for a richer chocolate flavor.
- For extra fudginess, swirl in a tablespoon of almond butter before baking.
- Line the pan with parchment paper for a clean release and perfect squares.
Troubleshooting
Batter is too thick and won’t spread.
Add 1–2 tablespoons of water or plant milk and blend briefly until the desired consistency is reached.
Brownies are dry or crumbly.
Reduce bake time by 2–3 minutes and ensure the oven temperature is accurate; you can also add an extra tablespoon of maple syrup.
Chocolate chips melt into the batter.
Fold the chips in after blending and avoid further processing; keep the chips cold before adding.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- The batter can be prepared a day ahead and kept refrigerated; give it a quick stir before baking.
- Baked brownies freeze well; wrap individual squares in parchment before placing in a freezer bag.
Frequently Asked Questions
What is the cultural significance and history of black bean brownies in vegan American cuisine?
Black bean brownies emerged as a creative way for vegans and health‑conscious bakers to enjoy a fudgy treat without dairy or refined flour. They reflect the broader plant‑based movement in the United States that seeks nutritious, protein‑rich alternatives to traditional desserts.
How do black bean brownies fit into the broader vegan dessert tradition?
They are part of a growing trend of using beans, lentils, or other legumes as base ingredients to add moisture, fiber, and protein while keeping desserts gluten‑free and lower in refined sugar.
What traditional regional variations of bean‑based brownies exist in other cuisines?
In Mexican cuisine, black beans are sometimes incorporated into sweet cakes called "pastel de frijol". In the Philippines, mung bean (munggo) brownies have become popular among vegan bakers, showing how legumes are adapted worldwide.
What occasions are black bean brownies traditionally served at in vegan communities?
They are popular at potlucks, vegan brunches, birthday celebrations, and as a wholesome snack after workouts because they provide protein and antioxidants.
What are the authentic traditional ingredients for black bean brownies versus acceptable substitutes?
Authentic ingredients include cooked black beans, cocoa powder, a liquid sweetener (maple syrup or agave), a binding agent like a flax egg, and vegan chocolate chips. Substitutes can be dry‑cooked beans, other plant‑based sweeteners, chia egg, or dairy chocolate if dairy is acceptable.
What are common mistakes to avoid when making black bean brownies?
Common errors include under‑blending the beans (leaving chunks), over‑baking which dries the brownies, and adding chocolate chips too early, causing them to melt into the batter.
Why does this black bean brownie recipe use a flax egg instead of commercial egg replacer?
A flax egg provides natural binding and a subtle nutty flavor while keeping the recipe completely whole‑food and allergen‑friendly, unlike some processed egg replacers that contain soy or gluten.
Can I make black bean brownies ahead of time and how should I store them?
Yes. Store baked brownies in an airtight container in the refrigerator for up to five days or freeze them for up to two months. If preparing batter ahead, keep it refrigerated and give it a quick stir before baking.
What texture and appearance should I look for when the black bean brownies are done?
The top should be set and slightly cracked, while the interior remains moist and fudgy. A toothpick inserted should come out with a few moist crumbs, not wet batter.
What does the YouTube channel PlantbasedBrandon specialize in?
The YouTube channel PlantbasedBrandon focuses on simple, whole‑food vegan recipes that are accessible to beginners, emphasizing plant‑based nutrition, minimal equipment, and flavorful comfort foods.
How does the YouTube channel PlantbasedBrandon's approach to vegan baking differ from other vegan cooking channels?
PlantbasedBrandon emphasizes using everyday kitchen tools like a food processor and avoids specialty vegan products, aiming for budget‑friendly, quick recipes that still deliver gourmet taste, whereas many other channels rely on specialty flours or pre‑made mixes.
Last updated: August 28, 2026
