Vegan Black Bean Brownies

I have made this recipe 6 times in the past month and I think I have perfected it.  I brought them into work today and they were gobbled up by all the carnivores!  These are also gluten free, making them a perfect dessert when you are cooking for people with different dietary restrictions.  

My husband liked them so much he ate a whole pan one evening.. once you read the ingredients you will realize why that meant he woke up a few times that night!  One per person is the recommended serving!!


  • 1 15oz can of black beans, rinsed and drained
  • 2 flax eggs***
  • 3 tbsp grape seed oil 
  • 3/4 cup cocoa powder
  • 2/3 cup coconut sugar
  • 1.5 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup vegan chocolate chips
  • 1/4 cup chopped walnuts 


In a food processor or high power blender mix the beans, flax eggs, cocoa powder and oil until the there are no dry spots.  Add the rest of the ingredients except chocolate chips and walnuts) and mix until fully combined. Stir in the chocolate chips, reserving a few for the topping.

Divide the batter into 6 large, 12 regular or 25 mini muffin tins (I prefer the large).  Sprinkle chocolate chips and chopped walnuts on top.

Bake in greased muffin tins for 25 minutes or until the edges begin to pull away from the pan.  Let the brownies cool for at least 30 minutes before serving.  These are a very ‘fudgey’ brownie so don’t be concerned when they are very soft when hot.  

I served these at a dinner party with whipped coconut cream and they we a hit!

**1 flax egg = 1 heaping tbsp ground flax and 3 tbsp water mixed together and allowed to sit for 15 minutes 


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