Black Bean Brownies - SO VEGAN (2024)

DessertsParty

by Roxy, So VeganJanuary 13, 2017April 3, 2023

January 13, 2017April 3, 2023

Our gluten-free brownies use black beans instead of flour and avocado instead of vegan margarine for a healthier twist.

These flour-less brownies mean they are also gluten-free. This also makes the texture light and extra fudgy.
We use avocado as a healthier alternative to vegan butter or vegetable oil. Avocado also contains fats, which are unsaturated so they can help to maintain cholesterol levels.
Cooking times can vary depending on the oven, but try to avoid over-baking the brownies. They should still be gooey in the middle and they’ll harden the longer you leave them out of the oven.

Black Bean Brownies
This one is a classic SO VEGAN recipe! Our Black Bean Brownies. Who’s tried these before? 😍
Posted by So Vegan on Friday, 23 July 2021

Prep Time 10 mins

Cook Time 20 mins

Servings 9 brownies

Ingredients

coconut oil
1 x 400 g (14.1 oz) tin of black beans, drained + rinsed
1/2 avocado, flesh only
140 g (4.9 oz) light brown sugar, (approx. 1 cup)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
salt
150 g (5.3 oz) dark chocolate, 70%

Method

Preheat the oven to 180°C fan / 400°F and grease 9 holes of a muffin tray with coconut oil.
Add the black beans, avocado, sugar, cocoa powder, half the walnuts, baking powder, vanilla extract, 1 tablespoon of coconut oil and a pinch of salt to a food processor.
Melt 120 g (4.2 oz) of the dark chocolate in a double boiler, then transfer to the food processor and blend for 1-2 minutes or until smooth. Then evenly distribute the mixture between 9 holes of the muffin tray.
Roughly chop the remaining chocolate and walnuts and sprinkle over each brownie. Bake for 20-25 minutes.
Remove the brownies from the oven and leave them to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Run a knife around each muffin hole to ease the brownies out.

Winter Salad

Homemade Baked Beans

Spelt Chocolate Chunk Cookies

April 23, 2024

Refined Sugar Free Chocolate Cake

March 4, 2024

Sesame + Peanut Butter Chocolate Bark

February 12, 2024

Whipped ‘Ricotta’ On Toast

January 23, 2024

Chocolate Self Saucing Pudding

December 19, 2023

Maple Roasted Carrot Hummus

September 27, 2023

Pan con Tomate

August 4, 2023

Beetroot Burger

July 4, 2023

Cauliflower Tikka Wraps

May 29, 2023

Sugar Free Carrot Cake

May 26, 2023

84 Comments

AliyahJanuary 14, 2017 - 11:32 am

hello ! i wanted to know the nutritional value of one brownie. Could you help me ?

Whoraisedyou?January 20, 2017 - 1:31 am

Please?

KathyJanuary 24, 2017 - 11:11 am

Did you get a reply to your inquiry? I would also like to know this. Carb, protein, fat grams.

Ella AshdownJanuary 24, 2017 - 3:09 pm

Nutritional Value Per Brownie

Calories: 189
Fat (g): 5.4
Saturated (g): 0.2
Monounsaturated (g): 2.4
Sodium (mg): 15
Potassium (mg): 67.2
Carbs (g): 21.5
Fiber (g): 3.8
Sugars (g): 16.7
Protein (g): 3.5
Calcium (%): 0.4
Iron (%): 1.7

Hope this is helpful!!

RoxyFebruary 8, 2017 - 2:06 pm

Hey Ella, great work! Thanks for posting this. Roxy (So Vegan)

TamaraFebruary 18, 2017 - 10:37 pm

Was my question also. Thank you, much! Looks yum!!

BrittJanuary 19, 2017 - 2:02 pm

Do you cook the beans first? Or just drain them out of the can?

Whoraisedyou?January 20, 2017 - 1:31 am

The beans in the can are already cooked……

RoxyFebruary 8, 2017 - 2:26 pm

Hey Britt, we just drained and dried the beans straight from the can. Thanks, Roxy (So Vegan)

MichelleJanuary 24, 2017 - 5:13 am

Hmmmm I made these with the measurements required and my batter came our much more liquid-y. Also, when I took them out of the oven, the tops completely separated from the rest of the brownie during removal. So strange. I’m still waiting to taste them! I popped them back into the oven for a couple minutes. Hopefully it helps. 😛

RoxyFebruary 8, 2017 - 2:24 pm

Hey Michelle, how did it go? Oven temperatures can vary so hopefully popping them back in the oven worked for you? Thanks, Roxy (So Vegan)

MaorJanuary 25, 2017 - 9:02 pm

Could you use other kind of beans? Perhaps adzuki bean?

RoxyFebruary 8, 2017 - 2:06 pm

Hey Maor, we haven’t tried with other types of beans so can’t suggest an alternative. Let us know how it goes if you do try it. Many thanks, Roxy (So Vegan)

See Also

3-Ingredient Cranberry Brie Bites

SaraFebruary 26, 2017 - 12:02 am

OMG these brownies are amazing! Thank you for the recipe! I’ve made them twice now and they worked perfectly. I even forgot the salt in the second batch and they still taste great. I used coconut sugar instead of brown sugar both times ,works perfectly. I also used a silicone muffin pan and they slide right out. These brownies are delicious warm and cold from the fridge. Such an easy healthy dessert! Thanks again!

RoxyOctober 1, 2017 - 6:26 am

Hi Sara, glad you are enjoying the brownies as much as we are 🙂 Take care, Roxy (So Vegan)

KatharinaFebruary 26, 2017 - 1:41 pm

Hi folks. I love to soak my beans on my own. Do you have any idea how much dry beans I would need to soak to get 240g of soaked ones? Thanks so much!!!

LauraFebruary 26, 2017 - 9:24 pm

OMG! These brownies are AMAZING!!!! Just LOVE them and know they will be made again and again! I was wondering if you had a calorie count on them and their nutritional information?

Sandra SFebruary 26, 2017 - 10:14 pm

Yum !!!! Just made them. Used1/2 cup of Splenda brown sugar & they were sweet enough. Cannot tell that there are black beans in the brownies. Thx for a great recipe!

AllisonFebruary 27, 2017 - 4:27 am

So yummy. Made then today. Outside was good texture, inside a bit gooy, is this normal?

slcMarch 5, 2017 - 2:43 pm

Because I had my own cooked black beans ready in 2 cup portions, and 240g is a cup, I made two batches of this recipe to use up the avocado. The first batch I made exactly as directed, letting them cook for 22 minutes and allowing them to cool at least an hour before we tried to remove them from the muffin tin, and they turned out perfect. I mean really perfect. They came out of the pan intact with little effort. This is an excellent recipe that anyone can enjoy, vegan or not.

The second batch I made in a 6×9 brownie pan, just to see if that might be easier. It might have been a tiny bit easier, and the cut brownies were yummy too, but softer, almost like soft fudge. I’d consider making them in the pan again for a quick treat, but cooking them in the muffin tins really makes them perfect.

Thank you for this excellent recipe!

ViragMarch 11, 2017 - 6:07 am

I made these 6 times in the last ten days, everyone is absolutely in love with them! I used coconut sugar, and bake it for 33 minutes instead of 25 so it won’t fall apart! This recipe is perfect! I love making it, and it’s always a hit!!!❤️

RoxyMarch 12, 2017 - 1:31 pm

Hi Virag, that’s amazing! Thanks so much for getting in touch. All the best, Roxy (So Vegan)

EveMarch 14, 2017 - 1:23 pm

I am really craving these right now but I don’t have any avocados at hand. Any chance I could replace it for something else? Thank you for a great recipe, I’ve already made it a couple of times and it’s absolutely delicious!

RoxyMarch 17, 2017 - 1:47 pm

Hi Eve, you could try using vegan margarine instead. Let us know how it goes. Many thanks, Roxy (So Vegan)

PamelaJune 15, 2017 - 10:18 am

How much vegan marge would you use? Thanks.

Special Brownies, not that kind of special – The V SourceApril 5, 2017 - 11:22 pm

[…] This surprisingly decadent recipes is courtesy of So Vegan […]

AntoniaApril 6, 2017 - 6:35 pm

Amazing and almost healthy. Everybody was thrilled that these were vegan plus made with beans. I was super happy

Black Bean and Avocado Brownies | The Vegan BlastApril 11, 2017 - 2:27 pm

[…] to wearesovegan.comwhose recipe I modified for the purpose of this […]

samMay 6, 2017 - 10:02 pm

Hi, I would like to use whole leaf stevia extract, which for this recipe works out to 1/2 tsp (equivalent to 1/2 cup sugar). Do you have any suggestions as to how I may adjust the recipe to account for this lower volume of sweetener? Thank you.

YussieMay 18, 2017 - 9:03 am

If I can’t get any walnuts, is there anything else I could exchange with?

RoxyJune 5, 2017 - 10:37 pm

Hi Yussie, you can replace the walnuts with any other type of nut. All the best, Roxy (So Vegan)

AnitaJune 7, 2017 - 7:11 pm

I would like to bake them in a muffinpan with 24 small cups, does anybody know if I should reduce the baking time?

RoxyOctober 1, 2017 - 6:28 am

Hi Anita, try checking the muffins after 10 minutes and bake longer if needed. Thanks, Roxy (So Vegan)

CindyJune 20, 2017 - 8:52 pm

Can I use chocholate syrup instead of melted chocholate ?

Karen CollierSeptember 29, 2018 - 7:35 pm

Every time I make these I get asked to share the recipe. They are that good. They are so delicious and easy to make. My friends and co-workers can not believe that black beans and avocados yield such a delicious and moist brownie, and that they are vegan & gluten free. Thank you, So Vegan, for this awesome recipe.

Roxy, So VeganOctober 15, 2018 - 1:25 pm

Hi Karen! So glad your colleagues and friends love this recipe! Agree that it’s super delicious 🙂 Thanks so much for your kind words. All the best, Roxy & Ben

SabaOctober 5, 2018 - 6:20 pm

Hello. Can we add honey instead of sugar? Can you please tell me honey quantity?

Roxy, So VeganOctober 15, 2018 - 1:23 pm

Hi Saba, you can try substituting honey instead but we have never made it with honey as it’s not vegan so I can’t say exactly the quantity that you will need. Add a little at a time until you get to the desired consistency. Hope this helps. Best, Roxy

GennyOctober 6, 2018 - 12:05 am

My husband is celiac so finding gluten free walnuts (nuts and seeds in general) is almost impossible – do you have to substitute or can you simply omit the nuts without changing the consistency drastically?

Roxy, So VeganOctober 15, 2018 - 1:26 pm

H Genny, you could try adding desiccated coconut instead. Hope this helps. Best, Roxy

BrendaNovember 3, 2018 - 3:02 pm

Hi Roxy! Is the dark chocolate sweetened?

Roxy, So VeganNovember 3, 2018 - 10:17 pm

Hi Brenda, yes we use sweetened dark chocolate with 70% + cocoa content. You could try with unsweetened chocolate if you prefer. Best, Roxy

BrendaNovember 4, 2018 - 3:35 am

Thank you for your quick reply! I got all the ingredients today! I will let you know how taste! 🙂

CasNovember 4, 2018 - 4:34 am

Hi, sounds yummy, but any way we could make these sugar free? Swerve or stevia?

VarieJanuary 30, 2019 - 6:50 pm

These were literally the best brownies I have ever made! I just left out the nuts because I prefer brownies without nuts. They were the perfect amount of gooey and SO delicious. My non-vegan husband said they are the best brownies he’s ever had too! Thank you for this!

Roxy, So VeganMarch 10, 2019 - 8:48 pm

Hi Varie, so glad you like the recipe 🙂 All the best, Roxy

Carolyn WiseFebruary 25, 2019 - 6:33 pm

I’m trying to figure out how many chocolate chips in cups would equal 150 g. Does anyone know?

CarmenMarch 3, 2019 - 9:21 pm

Hi, it’s 3/4 cup, or 6ounces if using a chocolate bar.

CarmenMarch 3, 2019 - 9:11 pm

These are amazing and easy to make. I used pinto beans and they turned out great. I also only used 3l4 c sugar and they were plenty sweet. I used 24 mini silicone cups (ungreased) and it was a perfect batch size. My family loved them!

Roxy, So VeganMarch 10, 2019 - 8:48 pm

Hi Carmen, sounds great 🙂 Roxy

NickyMay 4, 2019 - 4:58 am

Making these right now. When they come out of the oven are they firm or still soft on top? They look good just not sure if they are so posed to be firmer.

Roxy, So VeganMay 9, 2019 - 10:31 am

Hey Nicky, how did it go? Thanks 🙂 Roxy

CarlyAugust 19, 2019 - 12:37 am

Just made them and they’re delicious, thank you!!

Roxy, So VeganAugust 21, 2019 - 4:29 pm

Yey so glad you enjoyed them 🙂 Roxy

the pep boysJuly 16, 2020 - 4:29 pm

What’s up everyone, it’s my first visit at this site, and article is in fact fruitful in support of me,
keep up posting such articles or reviews.

BiancaJuly 23, 2021 - 3:07 pm

Is there a way to go around melting the dark chocolate? Using an alternative perhaps?

FarahJuly 25, 2021 - 8:00 pm

Can we use other plant oil in the place of coconut oil? Please! I have everything else ready to go and really want to try this asap.

Ben, So VeganJuly 26, 2021 - 10:57 am

We haven’t tested this using a different oil so we can’t be sure, sorry

LaurenJuly 31, 2021 - 3:12 pm

Hi, just wonduring if these are freezer friendly? thanks

AnonymousApril 13, 2022 - 8:46 pm

I’m not Vegan by any means but made these today, WOW, they are really good. Not sure if the Trader Joe’s 72% Chocolate is vegan but they are really good. The recipe ended up make 8 for me, I have a silicone muffin form, I also used Veg spray to coat the silicone but followed the recipe other than that. Super Good and Super Moist, they can out of the silicone nicely after cooling them on the counter for 30 minutes and then chilling them in the fridge for another 30 minutes. Definitely will be making these again, probably tonight to use the other half of my avacado.