Black Bean Brownies

Our Black Bean Brownies are out of this world. If you’re looking for a fudgy-soft brownie, you’ve come to the right place. The secret ingredient is black beans, but don’t panic as you won’t be able to taste them at all! These brownies are incredibly straightforward to make, packed with protein and gluten-free since we've used oats. These brownies take no time to whip up either, so they’re great if you need a sweet little bite ASAP.

What stands out

Our Black Bean Brownies are seriously impressive and no one ever believes they have a can of black beans in them! The black beans make the batter so moist and fudgy and help cut down on the sweetness. These brownies are also naturally gluten-free as there’s no all-purpose flour in them, just oats. We also love that this makes a nice big pan, so it’s to slice up for a potluck, bake sale, or even as a birthday cake if you add a little icing on top! As a sweet bite, these Black Bean Brownies can’t be beat.

How to Prepare

Preheat the oven to 350°F (177°C) and then line an 8 x 8-inch baking pan with parchment paper. We like to leave an overhang on all sides for straightforward removal.

In a food processor fitted with the metal blade attachment, process the oats until finely ground.

Transfer the oat flour to a small bo wl and then whisk in the cocoa powder, baking powder, and salt until no lumps remain.

In the same food processor, add the drained black beans and the coffee. Process until smooth.

Add the dark brown sugar, avocado oil, and vanilla extract. Process, scraping down the sides of the bowl periodically, until the mixture is well combined.

Add the dry ingredients into the food processor and process until the mixture is smooth and the dry ingredients are thoroughly incorporated.

Remove the metal blade from the food processor bowl and fold in ½ cup of the chocolate chips with a rubber spatula.

Transfer the batter to the prepared baking pan and evenly smooth using a small offset spatula.

Sprinkle the remaining chocolate chips over the surface of the batter.

Bake for 15 to 20 minutes or until the center is just set and the edges are dry and start to pull away from the pan.

Remove from the oven and place on a wire cooling rack to cool completely before slicing; at least 30 minutes. Enjoy!

Kitchen tip

When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have sad, deflated Black Bean Brownies.

Swaps

1. You can replace the avocado oil with melted coconut oil or mildly flavored olive oil in these Black Bean Brownies.
2. If you have instant espresso or coffee, replace the strong brewed coffee with 2 teaspoons (2 grams) instant espresso powder or coffee dissolved in 3 tablespoons (45 ml) of hot water.
3. If you are not vegan, you can certainly use regular chocolate chips in these Black Bean Brownies instead.
4. If you don’t have chocolate chips, you can use the same amount of roughly chopped chocolate of choice.
5. If desired, fold in the full amount of the chocolate into the batter for a smooth-topped brownie.
6. Instead of dark brown sugar, you could use golden yellow sugar instead. Just note that the resulting brownie may be lighter in color and have a less noticeable caramel undertone.
7. Feel free to add other mix-ins to this Black Bean Brownies batter such as chopped nuts, toffee bits, white chocolate, or even coconut flakes.

Serve it with

• Sere these Black Bean Brownies with coffee or tea for an after-dinner treat.
• With a scoop of vegan, regular ice cream or our Cottage Cheese Ice Cream.
• Serve these Black Bean Brownies with strawberries, raspberries, or blueberries and some whipped coconut cream to keep it vegan.

Questions

is this brownie recipe vegan?

Yes, this Black Bean Brownie recipe is vegan as long as you use vegan chocolate. Most dark chocolates with a high percentage of cocoa are vegan. To ensure that the chocolate is vegan, check the ingredient list for milk solids, animal enzymes, or animal products (e.g. gelatin) and the package for vegan certification.

is this black bean brownies recipe gluten-free?

Yes, it is as long as you ensure the oats you use are certified gluten-free. Double-check the packaging as some manufacturers have factories that process wheat products which may cause cross-contamination.

why did our brownies not rise properly?

When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have sad, deflated brownies.

what else can we add to the black bean brownies?

Feel free to add other mix-ins to the brownie batter such as chopped nuts, toffee bits, white chocolate, or even coconut flakes.

strong What can we use instead of coffee?

If you prefer not to use coffee, you can substitute it with the same amount of water or a non-dairy milk of your choice. The coffee enhances the chocolate flavor, but it’s not essential.

strong How can we tell when the brownies are done?

The Black Bean Brownies are done when the center is just set and the edges are dry and start to pull away from the pan. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.

Ingredients

Makes 16 brownies

• ⅔ cup large rolled oats
• ¼ cup cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 1 can black beans, drained and rinsed
• 3 tablespoons strong brewed coffee
• ⅔ cup dark brown sugar
• ¼ cup avocado oil, or any neutral oil
• 1 tablespoon pure vanilla extract
• ⅔ cup vegan chocolate chips, (or roughly chopped chocolate), divided

Equipment

• Measuring Cups + Spoons
• Liquid Measuring Cup
• 8 x 8 Baking Dish
• Parchment Paper
• Large Food Processor
• Mixing Bowls

Method

1. Preheat the oven to 350°F (177°C). Lightly grease and line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
2. In a food processor fitted with the metal blade attachment, process the oats until finely ground. Transfer the oat flour to a small bowl. Whisk in the cocoa powder, baking powder, and salt until well combined and no lumps remain.
3. In the same food processor, add the drained black beans and the coffee. Process until a smooth paste is formed. Add the dark brown sugar, oil, and vanilla extract. Process, scraping down the sides of the bowl periodically, until the mixture is well combined.
4. Add the dry ingredients into the food processor and process until the mixture is smooth and the dry ingredients are thoroughly incorporated.
5. Remove the metal blade from the food processor bowl and fold in ½ cup (85 grams) of the chocolate chips with a rubber spatula. Transfer the batter to the prepared baking pan and evenly smooth using a small offset spatula. Sprinkle the remaining chocolate chips over the surface of the batter.
6. Bake for 15 to 20 minutes or until the center is just set and the edges are dry and starting to pull away from the pan. Remove from the oven and place on a wire cooling rack to cool completely before slicing; at least 30 minutes. Enjoy!