Vegan Black Bean Brownies

By Lilian Dikmans

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These Vegan Black Bean Brownies are super fudgy. Gluten free, grain free and dairy free too. All you have to do is throw the ingredients into a food processor, blend and bake. Easy.

I love the texture that the black beans give to brownies. In conjunction with the nut butter, their interior stays super moist and delicious. I recommend using cashew butter or almond butter in this recipe. For the sweetener, I like to use pure maple syrup. But I’ve given you some options in the notes under the recipe below.

The key to getting these brownies to come out perfectly fudgy is to make sure you don’t overcook them. I find 20 minutes in my fan-forced oven at 180°C works best. They will still be soft when they come out, but they firm up as they cool. Best to wait until they’re completely cold before cutting them up. If you’re impatient, like me, you can chill them in the fridge or freezer once they’ve cooled down enough to speed up the process.

Vegan Black Bean Brownies
Vegan Black Bean Brownies
Vegan Black Bean Brownies
The brownies are also gluten free and grain free.

Vegan Black Bean Brownies

Serves: 12
Prep time: 10 mins
Cook time: 20 mins


  • 1 x 400g can black beans, drained and rinsed well
  • 1/2 cup cashew butter (or almond butter)
  • 3/4 cup pure maple syrup (see note below)
  • 1 x 20ml tablespoon extra virgin coconut oil
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened desiccated coconut
  • 1/4 cup raw cacao powder (or cocoa powder)
  • 1/2 teaspoon baking powder
  • Pinch of sea salt


  1. Preheat your oven to 180°C (fan-forced) and line a 20cm x 20cm square cake tin with non-stick baking paper.
  2. Place all ingredients into a food processor or high-speed blender and blend until smooth.
  3. Pour the mixture into the lined tin and use the back of a spoon to even out the surface. Bake in the preheated oven for 20 minutes.
  4. Allow the brownies to cool completely in the tin. They need to finish firming up as they get cold. Once cold, cut into pieces. Store in an airtight container in the fridge.


You can reduce the maple syrup to 1/2 cup if you prefer. I happily eat them with 1/2 cup of maple syrup. But if you like things on the sweeter side, use 3/4 cup. You could use rice malt syrup instead of maple syrup, but if you do, you will need 3/4 cup as its sweetness is a lot more subtle than maple syrup.

You might also like my 4 Ingredient Brownie Batter Bites.

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