Vegan Black Bean Brownies

by Daniela

Looking for vegan fudge brownie recipe that is full of proteins and tastes divine? Try out these Vegan Black Bean Brownies with dates: they are easy to make, tasty and will last a whole week in the fridge (if you manage to save them, which won’t be easy).

Delicious vegan black bean brownies served on a plate

Are these black bean brownies healthy

These brownies are healthy because they are packed with good ingredients: black beans, flax seeds, dates, coconut oil, cocoa powder. The least healthy ingredient in this recipe is the dark brown sugar which is added to cover the slightly salty taste of the canned black beans. It is not a perfectly unhealthy ingredient as it contains some minerals and B vitamins. Also the quantity added to the recipe is not big. I used it due to its nice caramel flavour which contributes for the wonderful taste of this dessert. But if you want your brownies to be sugar free, you can substitute it by maple syrup, agave syrup or even stevia.

how to make vegan black bean brownies

How to make black bean brownies

It is really easy to prepare them! You only need a food processor, a bowl and a rubber spatula, besides few small bowls.
Majority of the ingredients, except the chocolate chips, the spelt flour and the baking powder, need to be pureed in the food processor. Transfer the pure to a bowl and fold the three left ingredients into the batter. Transfer to a rectangular pan lined with parchment paper and bake. It is all very quick and straight forward!

Vegan Black Bean Brownies served on a plate

How long can you store the Vegan Black Bean Brownies

You can store them for at least 5 days in airtight container in the refrigerator or even freeze them to keep for about a month.

vegan black bean brownie in a hand with a cup of tea

This is a very fudgy brownie: it resembles more chocolate fudge than a cake. It literally melts in your mouth!
If you prefer a more chewy brownie, try out these Chia Seed Brownies which are healthy as well.

Vegan Black Bean Brownies
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5 from 1 vote

Vegan Black Bean Brownies

Prep Time15 mins
Cook Time40 mins
Total Time55 mins


  • 1 can black beans, 15 oz or 400 g*
  • 1/3 cup cocoa powder, 35 g
  • 2 tbs coconut oil, 25 g
  • 15 medium medjool dates, pitted
  • 100 g dark brown sugar**
  • 2 tbs flax seed meal + 6 tbs water
  • 1/3 cup spelt flour, 40 g
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 3/4 cup dark chocolate chips, 130 g


  • Preheat oven to 360 degrees F /180 degrees C. Grease a small rectangular pan (approximately 5 x 3,5 inches) and line it with a sheet of parchment paper.
  • In a small bowl combine flax seed meal and water. Mix until smooth. These are the flax seed eggs.
  • In another bowl combine flour and baking powder. Mix to blend.
  • Drain the black beans but keep the water as it will be added separately to the mixture.
  • In a food processor combine the drained beans, cocoa powder, coconut oil, dates, brown sugar, flax seed eggs and vanilla extract. Pour about half of the drained bean water and process until smooth. Pour some more of the water, if needed, so the mixture becomes like a thin cake batter.
  • Transfer the mixture to a big bowl. Fold the dry ingredients and the chocolate chips into the brownie batter, until absorbed.
  • Pour into the prepared pan and bake for about 40 minutes or until a toothpick inserted in the centre comes out just with few crumbs.
  • Let cool for 30 minutes before serving. Alternatively serve the brownies refrigerated.
  • Store in airtight container in the fridge.


*Normally in Europe the cans are 400 g and in US they are 15 oz.
**You can substitute the dark brown sugar by same quantity of maple syrup, xylitol or agave syrup.
Cake Pan Conversions CalculatorAdapt any cake recipe to your pan with this calculator!
Tried this recipe? Show me your creation!Mention @daniscookings in Instagram or tag #daniscookings!

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Denitsa Mincheva Friday October 4th, 2019 - 10:23 AM

Тъкмо гледах подобна рецепта, само че с адзуки боб. Веднага си запазвам за опитване и твоята рецепта. Поздрави

Daniela Friday October 4th, 2019 - 11:40 AM

Дени, признавам, че адзуки бобът не ми е познат 🙂 Но според мен с почти всякакъв боб ще се получат добре, вероятно дори с бял.
Поздрави и от мен, радвам се, че рецептата ти допада!

Наталия Monday April 20th, 2020 - 08:52 PM

Даниела, здравейте! Направих браунито днес, чак когато тръгнах да слагам боба в кухненския робот се зачудих дали 400 гр трябва да е само бобът или боб + вода, реших че е второто и ако тестото не ми изглежда както трябва, ще добавя още една консерва 🙂 1 консерва си беше достатъчно, сложих по-малко захар и 11 фурми, че много сладко ми се видя. Тестото не беше особено течно, но пък беше много вкусно, според мен и без печене щеше да е супер, само да постои в хладилника малко. Сложих и боровинки вътре. Не се вдигна много, но пък вътре стана мокър и мнооооого вкусен. Мъжът ми много го хареса, мисля въобще да не му споделям за боба 🙂 благодаря Ви!

Daniela Monday April 20th, 2020 - 10:37 PM

Здравейте, Наталия! Много се радвам, че ви е харесало браунито 🙂 Благодаря и аз, че споделихте.


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