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vegan black bean brownie mini bites on a wire rack

7 Ingredient Vegan Black Bean Brownies (Gluten-Free)

Moist, chewy, vegan, black bean brownies. With only 7 ingredients, these brownies are easy to make in minutes. No bean flavor, just pure decadent, chocolate goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 mini-bites
Course: Dessert, Snack
Cuisine: American
Calories: 53
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups black beans (cooked) - or 1-15oz BPA-free can of black beans
  • 3 tbsp ground flax seeds
  • 1/4 cup vegan butter
  • 1/2 cup cane sugar - organic preferred
  • 2 tsp vanilla extract
  • 1/2 cup cacao powder - or cocoa powder
  • 1.4 tso sea salt
  • 1/2 cup vegan chocolate chips (optional)
Optional Toppings
  • extra chocolate chips
  • crushed walnuts or pecans
  • unsweetened shredded coconut
  • goji berries
  • crushed peppermint sticks or candy canes

Equipment

  • Food Processor
  • brownie pan - or mini-muffin pan
  • measuring cups and spoons
  • wire rack - for cooling
  • storage container

Method
 

Preparation:
  1. Preheat oven to 350°F, and place oven rack on second to lowest shelf.
  2. Grease brownie pan or line pan with unbleached parchment paper.
  3. In a small bowl, measure the ground flax and add 6 tablespoons of filtered water. Stir to combine and let sit to thicken.
Instructions:
  1. Place the black beans, vegan butter, flax egg, and vanilla extract, in a powerful food processor. Mix until completely smooth.
    two side by side pictures food processor with bean and flax egg food processor with ingredients blended smooth
  2. Add the cane sugar and cacao, and blend everything until smooth.
    two pictures side by side food processor with sugar and cocoa and a food processor with these ingredients blended smooth
  3. If using, gently fold in the vegan chocolate chips.
  4. Pour brownie batter into the prepared baking dish.
  5. If using, add your toppings of choice.
  6. Place the brownie pan in a preheated oven for approximately 30-40 minutes or until a toothpick comes out perfectly clean.
    two pictures side by side brownie batter in a mini muffin tin and mini muffins in a pan already baked
  7. When ready, take the brownies out of the oven and let cool in the pan for at least 10 minutes.
  8. Transfer brownies to a cooling rack, and cool to room temperature before storing.

Nutrition

Serving: 1brownieCalories: 53kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gSodium: 86mgPotassium: 74mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin C: 0.3mgCalcium: 9mgIron: 1mg

Notes

Recipe Tips:
  • If using canned black beans, make sure to drain and rinse completely before using.
  • Cane sugar is a highly pesticide-sprayed crop. It is best to buy organic to avoid unhealthy chemicals.
  • Feel free to use cocoa powder if you do not have cacao powder.
  • Look for pure vanilla extract. It's a bit more expensive but so much more potent and delicious.
  • Feel free to use kosher salt instead of sea salt.
How to Store:
  • For best results, store these vegan black bean brownies in an airtight container. I like to use glass dishes that have a tight-fitting lid.
  • They stay fresh on your kitchen counter for approximately 5-6 days.
  • You can also store these vegan brownies in the fridge for up to 7-8 days.
  • For longer storage, place these bean brownies in a freezer-safe container in the freezer.
  • These vegan black bean brownies can be stored for up to 6 months in the freezer.
ENJOY!

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