NO BEAN TASTE-just rich, fudgy goodness in every bite! If you love rich, fudgy brownies but want something that actually leaves you feeling good, these Vegan Black Bean Brownies deliver. They are deeply chocolatey, naturally sweetened, gluten-free, and have zero bean flavor-just a dense, brownie-like crumb that firms up beautifully as it cools.
Nutritionist's Note
These brownies are vegan, gluten-free, and fiber-rich, with ingredients chosen to support steadier blood sugar and lasting satiety without sacrificing flavor or texture.
Why You'll Love These Brownies
- Ultra-fudgy texture with no flour
- Naturally sweetened (no refined sugar)
- Vegan and gluten-free
- Fiber-rich and more blood-sugar-friendly than traditional brownies
- Easy to make with just a blender and a bowl
- This is the kind of recipe you can serve to skeptics and only reveal the secret ingredient afterward.
Jump to:
- 👩🏼🌾 Ingredients & Health Benefits
- 🌾 Substitutions
- 📖 How to Make Vegan Black Bean Brownies
- Black Bean Brownies Recipe
- ⚖️ Convert the Recipe to Metric (g & mL)
- ✔️ Storage & Reheating Tips
- 🍪 More Healthy Vegan Treats
- 🙋🏽♀️ Recipe FAQs
- 🛍️ Shop Recipe Cookware and Ingredients
- 👩🏽🍳 Made this recipe?
- 🥮 Related Recipes
- 💬 Comments
👩🏼🌾 Ingredients & Health Benefits
As a Registered Dietitian Nutritionist, my goal is to highlight the health benefits of each ingredient. Below, I've included notes on the ingredients from a nutrition expert's perspective.
- Black beans replace flour entirely, creating a moist, fudgy base while adding fiber and plant-based protein. Their soluble fiber helps slow digestion, supporting a more balanced blood sugar and longer-lasting fullness. When blended well, they add structure without any noticeable bean taste.
- Almond flour is naturally gluten-free and packed with healthy fats, fiber, magnesium, and vitamin E. It's lower in carbs than traditional flour. Its rich, nutty flavor also adds moisture and depth to baked goods without the need for added oils.
- Walnuts (optional) are rich in ALA, a plant-based omega-3 fatty acid that supports heart health. Packed with antioxidants, fiber, and essential minerals.
- Dates: Provide natural sweetness along with fiber and potassium. Unlike refined sugar, dates come packaged with nutrients that help moderate glucose response. They also enhance moisture and create a caramel-like depth of flavor.
- Cocoa powder is packed with flavanols that may help support heart health. I use these tested brands. It adds rich chocolate flavor without added sugar.
See the printable recipe card below for quantities.
🌾 Substitutions
- Dates - Use prunes instead for bone-healthy brownies.
- Walnuts - Substitute with pumpkin seeds or omit them.
- Almond flour - Use almond meal or oat flour instead as needed (reduce water to ¾ cup for almond meal, and 1 cup if using oat flour).
- Water - Unsweetened non-dairy milk instead of water for a slightly richer texture.
- Nut-Free - Use oat flour and omit the walnuts. Use pumpkin seeds instead for a crunch.
- Chocolate chips - Add dark chocolate chips for a more decadent treat.
📖 How to Make Vegan Black Bean Brownies
This is an overview. The full instructions are in the recipe card below.
- Whisk the dry ingredients thoroughly before adding the blended beans. This evenly distributes the cocoa and baking powder, so the brownies bake uniformly and avoid bitter pockets or uneven rise.
- Blend the dates with the wet ingredients until silky smooth. This ensures even sweetness and the best fudgy texture. If using oat flour or almond meal instead of almond flour, you may need slightly less liquid. (See recipe notes.)
- Taste the blended mixture before mixing it with the dry ingredients. If you prefer sweeter brownies, blend in 1-2 tablespoons of maple or date syrup before baking.
- When combining the wet and dry ingredients, mix until incorporated. Overmixing can affect the final texture in flourless batters.
- Fold in the walnuts, pumpkin seeds, or chocolate chips, if using.
- Bake until the top is set and springs back lightly when pressed, even if the center feels soft. These brownies firm up significantly as they cool.
- Make the Raspberry Chia Protein Topping, if using. I use this one-ingredient protein powder.
- Or make my healthy walnut cream. Use this to frost the brownies once cool, or top with a dollop for serving.
Black Bean Brownies Recipe
Ingredients
- ¾ cup almond flour or oat flour (see note)
- ½ cup cocoa powder
- 1 teaspoon baking powder (preferably aluminum-free, sodium-free)
- 1 ½ cups black beans 1 (15-ounce) can or 1 ½ cups cooked, rinsed and drained
- 6 Medjool dates pitted
- 1 tablespoon vanilla extract
- 1 ¼ cups water or unsweetened nondairy milk
- ⅓ cup chopped walnuts or pumpkin seeds (or more to taste)
Optional Raspberry Chia Topping:
- 1 cup raspberries
- 3 tablespoons water
- 1 tablespoon chia seeds
- 1 tablespoon protein powder or almond powder or peanut powder
- Maple syrup or agave to taste (optional)
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EQUIPMENT
- Blender
- 8x8 or 9x7 baking dish
- Oven
Instructions
- Preheat the oven to 350ºF.
- Mix the dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt (if using). Break up any lumps.
- Blend the wet ingredients: In a high-speed blender, add the drained black beans, dates, vanilla, and water. Blend on high until completely smooth.
- Combine wet and dry: Pour the blended mixture into the bowl with the dry ingredients. Mix quickly and thoroughly until fully combined.
- Fold in the walnuts or pumpkin seeds. Add chocolate chips if using.
- Bake: Transfer the batter to a greased or parchment-lined 8x8-inch (or similar size) baking dish. Bake for about 35 minutes or until the top springs back slightly when pressed. They will firm up when left to cool.
- Make the Raspberry Chia Seed Topping (optional):Cook the berries: In a small saucepan over medium heat, heat the raspberries and water until simmering (about 3 minutes), mashing the berries as they cook.Stir in the chia seeds and cook for 1 minute.Remove from heat and let cool. Once slightly cooled, stir in the protein powder until fully dissolved, adding more water as needed. Set aside to thicken. Add optional maple syrup to taste.
- Let the brownies cool before adding the chia topping (if using) or slicing.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
⚖️ Convert the Recipe to Metric (g & mL)
Use these AI tools to do this:
✔️ Storage & Reheating Tips
These simple steps preserve flavor and texture.
- Storage: Once cool, refrigerate leftover black bean brownies in an airtight container for up to 4 days; they actually improve in texture after chilling. Or freeze for up to 3 months.
- Reheating: Warm brownies in a 300°F oven for 5-8 minutes, or microwave for 10-15 seconds until just heated through. Or eat straight from the fridge for a dense, fudgy texture.
🍪 More Healthy Vegan Treats
These No-Bake Oat Bars with peanut butter and banana are my easiest healthy vegan treats.
My soft-baked Oatmeal Protein Cookies are nut-free, gluten-free, dairy-free, soy-free, and refined sugar-free.
This Healthy Sweet Potato Protein Mousse is a delicious high-protein breakfast, post-workout snack, or healthy dessert.
Try my 7-ingredient Baked Berry Oatmeal (32 grams of protein) for the perfect make-ahead breakfast.
🙋🏽♀️ Recipe FAQs
Black beans replace flour and some of the fat in brownies, adding moisture and structure while boosting fiber and plant protein. When blended well, they create a fudgy texture without affecting flavor.
No, when prepared correctly, black bean brownies have a rich, fudgy chocolate flavor without a noticeable bean taste. The beans contribute to the moist texture and add nutritional benefits without compromising the classic brownie taste.
Absolutely. Canned black beans are convenient and work well in brownie recipes. Rinse them thoroughly to remove excess sodium or canning liquid, and drain well to avoid excess moisture in the batter.
Yes. Chickpeas or white beans can work, but black beans have the most neutral flavor and darkest color, which gives the best brownie-like appearance and taste.
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Let me know your thoughts on these Vegan Black Bean Brownies by leaving a ⭐️ rating below or sharing them on Instagram.
Louisa says
These are delicious. I have made them a few times, the first with the raspberry topping and the second time without (intended to make the walnut cream but may have eaten the batch before that happened!). Just one thing I did wrong the second time though - I was waiting for the top to spring back when lightly pressed, which never happened. So I kept putting it in for longer, maybe for 45-50 mins total, and I think I overcooked them. They were crumbly, but weren't last time. Still absolutely delightful but I think I should have just taken them earlier, let them cool and stay in the fridge for a long while and trust that they would firm up. Also, I did add some non-dairy choc chips. I had them written down from a previous time so I can't recall where that came from but added them again.
Nisha Melvani, RDN says
Thank you for your tips here. Glad you are enjoying them.
Steve says
First, I used oat flour, leftover pecans, and sliced almonds instead of almond flour and walnuts, respectively. This recipe is a happy surprise. I've tried every "healthy brownie" recipe floating around the internet, and not one made it into my regular rotation. These, however, have. If you drew a Venn diagram with health and flavor, you'd see a lot of overlap.
As a person who has an insatiable sweet tooth, this is a perfect substitute for other post-dinner sweet treats. One recommendation: double the date recipe. Despite the batter being sweet and delicious, I found that baking somehow reduced the sweetness considerably.
Also, I would strongly recommend the walnut cream icing with these, though I used cashews instead of walnuts.
Nisha Melvani, RDN says
I am so thrilled you love my brownies after trying so many recipes. Thank you for leaving some recommendations for others. Have a lovely holiday season.
Jasper says
Replaced cocoa powder with carob powder and it was sooo good. Healthy, very tasty, and satisfying, can’t be better. Thank you so much for sharing your recipes 🙏
Nisha Melvani, RDN says
Thank you for making them! So glad you enjoyed these.
Mehak says
What can I use to replace the protein powder in the topping?
Nisha Melvani, RDN says
Any thickener such as arrowroot or cornstarch could also work.
Carol says
These brownies are delicious!!! I make them weekly and vary the chia jam (raspberry, strawberry and cherry). For my oven 1 cup of water is sufficient. I appreciate all of your healthy recipes Nisha thank you! ❤️
Nisha Melvani, RDN says
Thank you for making them and leaving a comment. I appreciate it so much! Love the cherry chia jam addition!
Reem says
Can i replace flour with buckwheat? What are the measurements?
Nisha Melvani, RDN says
Try with the same amount.
Amy R says
You really don’t taste the beans. Great texture too. I’m in Austin TX and had to cook a little longer than the instructed cook time—we might have more humidity than NY. It does firm up once you let it sit.
Nisha Melvani, RDN says
Letting it rest is key! So glad you enjoyed it. Thank you.
charles solano says
Have you or would you try cutting in buckwheat flour for half of the almond flour ?
Nisha Melvani, RDN says
I think that would work.
aru says
This may sound a little cursed, but I purposely left some of the black beans slightly chunky/less puréed than the rest of the wet ingredients because I wanted to have a bit more of a bean flavor (sort of like red bean paste, but with black beans? haha). I'm very happy with how it turned out, the puréed beans did not have any bean flavor at all, and the partly intact beans had a hint of bean flavor, which was exactly what I wanted. These were super easy to make too, I don't have almond flour so I blended some steel-cut oats to make oat flour instead. I got impatient and took them out a little too early but thankfully they firmed up pretty well once they cooled off. My only complaint is that they were so delicious that I made my way through one third of the pan in one sitting(!!!!) Well... I don't feel THAT guilty about it because the ingredients are all healthy, LOL
Nisha Melvani, RDN says
Awww! I love your comment and tip for leaving the beans partially pureed! Thank you.
Gigi says
Great recipe! I have made these 3 times in 3 weeks. They are so good. I used almond meal instead of flour and needed only 3/4 cup of water. I added 2 tablespoons of maple syrup for a bit more sweetness.
With thanks from Australia.
Nisha Melvani, RDN says
So glad you are enjoying these brownies so much! Thank you for sharing your adjustments.
Marcelina says
Could i use chickpea flour?
Nisha Melvani, RDN says
Yes!
KT says
These are really good. Super fudgy. I didn't have medjool dates, so I used deglet. If you're also using deglet dates, use like 1.5 per one medjool date. The first time I made them, I used the same number and it wasn't sweet enough.
Nisha Melvani, RDN says
Thank you for the suggestion. Good point!
Lucia says
Perfect sweet treat which is also healty, not those “fake healthy” options - here these brownies are packed with flavor and nutritional benefits.
Only thing that could make these amazing recipes better would be having the measurements in metric system (grams, ml… ) - other than that, I usually use these recipes every single day 🙂 thank you! Greetings from Switzerland 🇨🇭
Nisha Melvani, RDN says
Fake healthy is not my thing! I hear you! Thank you for commenting.
Nina says
When do you add the walnuts?
Nisha Melvani, RDN says
After combining the wet and dry ingredients.
C-ko says
I made this on the weekend and it was absolutely incredible. The healthy chocolaty thing I didn’t know I needed. I didn’t make the sauce that goes with it, but I will try it next time. I ate these for breakfast and for snacks over the next two days they didn’t last long. My husband didn’t like that they weren’t especially sweet(and of course,“I didn’t make them for you!”), but I actually thought that’s what made them taste so good. Really great when you’re trying not to eat too much junk food, but you’re also craving something ‘more’.
Nisha Melvani, RDN says
That is exactly my experience with these brownies! So glad you enjoyed them as much as me! Thank you.
Linda says
Would date paste or syrup work instead of the dates?
Nisha Melvani, RDN says
Yes! Date paste would work.
Bec says
Can this be made with chickpea flour? Worried about it being too savoury if I use chickpea
Nisha Melvani, RDN says
I'm not sure how it would taste. You can test it if you like.
Erin Pelosi says
Hi, I found this recipe this morning and made them for breakfast. They are delicious…sweet enough for me. I made a strawberry compote instead of raspberry because it’s what I had. It was really good combo.
They took a while to cook. I baked them for the 35 mins and they were still mostly liquidy so I added an additional 20 minutes and they were still not done. But they were more firm just not set per instructions. I had to go to work so I turned off oven and left them in there. Hopefully they will be more firm later. Otherwise very delicious recipe and very easy to make. I love Nishas recipe ideas. ❤️😊
Nisha Melvani, RDN says
Hi. Did you use oat or almond flour? You could remove them after 35 minutes with the almond flour as they firm up once they cool! They will still be slightly moist though as no flour here! The next day they are even better!
Lauren says
Hi! I made these today and really liked them but I think I’d like them a little sweeter. Would you add anymore dates, coconut sugar, or something else? I didn’t make the chia topping but did sprinkle a few chocolate chips on them ☺️
Nisha Melvani, RDN says
Hi. You can add some maple syrup when blending, or make the chia topping and add a drizzle of maple to that. I have not tested it with more dates but adding one more should work too.
Maureen says
I am always looking for a healthy brownie recipe. Can’t wait to make these. Love your recipes. Very healthy 😊
Nisha Melvani, RDN says
Thank you.