Black Bean Brownies? They Actually Taste Amazing
Black Bean Brownies? 🤯 They Actually Taste Amazing! is a easy American (Vegan) recipe that serves 9. 255 calories per serving. Recipe by PlantbasedBrandon on YouTube.
Prep: 15 min | Cook: 24 min | Total: 49 min
Cost: $7.82 total, $0.87 per serving
Ingredients
- 1 can (15 oz) Black Beans (rinsed and drained)
- 1 tbsp Ground Flaxseed (for flax egg)
- 3 tbsp Water (for flax egg)
- 0.5 cup Almond Butter (smooth, unsweetened)
- 0.25 cup Almond Flour (fine texture)
- 0.25 cup Cocoa Powder (unsweetened, Dutch‑process preferred)
- 0.5 cup Maple Syrup (pure grade A)
- 1 tsp Vanilla Extract (pure vanilla)
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.75 cup Chocolate Chips (semi‑sweet or dark, can be chopped chocolate)
- 2 tbsp Mini Chocolate Chips (for topping, optional)
- 1 spray Avocado Oil (for greasing pan)
Instructions
Make the Flax Egg
Combine 1 tbsp ground flaxseed with 3 tbsp water in a small bowl, stir, and let sit for 2–3 minutes until thickened.
Time: PT3M
Rinse and Drain Beans
Open the 15‑oz can of black beans, pour into a colander, rinse under cold water, and let drain for about 1 minute.
Time: PT2M
Blend All Base Ingredients
Add the rinsed beans, ½ cup almond butter, ¼ cup almond flour, ¼ cup cocoa powder, the prepared flax egg, ½ cup maple syrup, 1 tsp vanilla extract, 1 tsp baking powder, and ½ tsp baking soda to the food processor. Pulse until the mixture is completely smooth and no bean chunks remain.
Time: PT4M
Add Chocolate Chips
Add ¾ cup chocolate chips (or chopped chocolate) to the processor and pulse a few times just to distribute them throughout the batter.
Time: PT1M
Prepare the Baking Pan
Spray the 8×8‑inch non‑stick pan with avocado oil spray, ensuring the entire surface is lightly coated.
Time: PT1M
Transfer Batter and Top
Pour the batter into the prepared pan, spreading evenly with a spatula. Tap the pan on the counter a few times to release air bubbles. Sprinkle the extra 2 tbsp mini chocolate chips on top.
Time: PT2M
Bake
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 but no wet batter.
Time: PT24M
Temperature: 350°F
Cool
Remove the pan from the oven and let the brownies cool in the pan for at least 1 hour before cutting.
Time: PT60M
Serve
Cut the set brownies into nine equal squares and serve. Store leftovers as directed.
Time: PT1M
Nutrition Facts
- Calories
- 255
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 14 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Egg‑Free, High‑Protein, High‑Fiber
Allergens: Tree nuts (almond butter, almond flour), Soy (often in chocolate chips)
Ingredient Substitutions
- Instead of Black Beans: cooked pinto beans, cooked kidney beans
- Instead of Ground Flaxseed: chia seed meal
- Instead of Almond Butter: cashew butter, sunflower seed butter
- Instead of Almond Flour: coconut flour (use less), oat flour (gluten‑free)
- Instead of Cocoa Powder: raw cacao powder
- Instead of Maple Syrup: agave nectar, brown rice syrup
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Baking Powder: baking soda + cream of tartar (1/4 tsp + 1/2 tsp)
- Instead of Baking Soda: baking powder (use double amount)
- Instead of Chocolate Chips: chopped dark chocolate, vegan chocolate chunks
- Instead of Mini Chocolate Chips: sprinkled cocoa nibs
- Instead of Avocado Oil: coconut oil spray, vegetable oil spray
Equipment Needed
- Food Processor
- Measuring Cups and Spoons
- 8×8‑inch Non‑Stick Square Pan
- Spatula
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Make the flax egg and let it thicken fully
- Process the beans until completely smooth – any bean chunks will affect texture
- Do not over‑bake; brownies should be moist and slightly fudgy when done
Chef Tips from the Video
- Use a high‑quality dark chocolate chip for a richer flavor
- If you have a silicone pan, you can lift the brownies out easily for clean squares
- A pinch of sea salt sprinkled on top before baking enhances chocolate depth
Troubleshooting
Brownies are dry and crumbly
Do not over‑bake; check at 20 minutes. Add 1‑2 tbsp extra maple syrup or a splash of almond milk next time.
Bean flavor is noticeable
Rinse beans thoroughly and blend until ultra‑smooth. Using a high‑speed blender can improve texture.
Batter is too thick to spread
Add 1‑2 tbsp water or unsweetened almond milk to loosen before transferring to the pan.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Not recommended beyond 2 hours due to moisture loss.
Make-Ahead Tips
- The batter can be refrigerated for up to 24 hours before baking; bring to room temperature before baking for even results
- Baked brownies keep well refrigerated and can be reheated briefly in the microwave or enjoyed cold
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 health‑focused home cooks to replace flour and eggs with plant‑based proteins while still delivering a classic American dessert. They reflect the broader vegan movement’s emphasis on using pantry staples like beans to boost nutrition without sacrificing indulgence.
What are the traditional regional variations of bean‑based brownies in the United States?
While the classic version uses black beans, some regions substitute pinto or kidney beans, and others add pumpkin puree for a seasonal twist. In the Pacific Northwest, oat flour often replaces almond flour for a lower‑fat version.
How is the authentic traditional way to serve black bean brownies in vegan gatherings?
They are typically served at room temperature, cut into squares, and optionally dusted with powdered sugar or paired with a scoop of dairy‑free vanilla ice cream. A drizzle of melted dark chocolate is also common for extra decadence.
What occasions or celebrations are black bean brownies traditionally associated with in vegan culture?
These brownies are popular at potlucks, birthday parties, and holiday gatherings where a plant‑based dessert is needed. Their high protein and fiber make them a favorite post‑workout treat as well.
How does the black bean brownie fit into the broader vegan dessert tradition?
It exemplifies the vegan trend of using legumes to replace wheat flour, providing moisture and structure while boosting nutrition. The recipe showcases how simple pantry ingredients can create a rich, indulgent dessert without dairy or eggs.
What are the authentic traditional ingredients for black bean brownies versus acceptable substitutes?
Traditional ingredients include black beans, almond butter, almond flour, cocoa powder, maple syrup, and a flax “egg.” Acceptable substitutes are any other cooked beans, nut‑butters (cashew, sunflower), gluten‑free flours (coconut, oat), and liquid sweeteners like agave or brown rice syrup.
What other vegan American dishes pair well with black bean brownies?
Serve them alongside a fresh fruit salad, a scoop of dairy‑free vanilla ice cream, or a drizzle of caramelized banana sauce. They also complement a hearty vegan chili dinner as a sweet finish.
What makes black bean brownies special or unique in vegan dessert cuisine?
The use of black beans provides natural moisture and a dense, fudgy texture while adding protein and fiber, eliminating the need for traditional flour and eggs. This creates a guilt‑free brownie that still feels indulgent.
What are the most common mistakes to avoid when making black bean brownies?
Common errors include over‑baking (which dries the brownies), not blending the beans enough (leaving gritty texture), and forgetting to let the flax egg thicken. Each of these can compromise the fudgy, smooth result.
Why does this black bean brownie recipe use a flax egg instead of commercial egg replacer?
Flax egg provides natural binding and a subtle nutty flavor that complements the almond butter, while keeping the recipe entirely whole‑food and free of processed additives found in many commercial replacers.
Can I make black bean brownies ahead of time and how should I store them?
Yes. After cooling, store the brownies in an airtight container in the refrigerator for up to five days or freeze for up to two months. Bring to room temperature or gently warm before serving for the best texture.
What does the YouTube channel PlantbasedBrandon specialize in?
PlantbasedBrandon focuses on simple, affordable, and health‑focused vegan recipes that often use pantry staples and aim to make plant‑based cooking accessible to beginners and families.
How does the YouTube channel PlantbasedBrandon's approach to vegan cooking differ from other vegan cooking channels?
PlantbasedBrandon emphasizes ultra‑easy, one‑bowl or one‑processor recipes with minimal equipment, often highlighting high‑protein, gluten‑free options, whereas many other channels focus on gourmet techniques or specialty ingredients.
Last updated: August 31, 2026
