Black Bean Brownies (Vegan, Gluten-Free)

Vegan protein brownies, gluten-free, and healthy with chia jam.

5 from 11 votes

Black Bean Brownies (Vegan, Gluten-Free)

Vegan Black Bean Brownies are gluten-free, fiber-rich, and support balanced blood sugar. Naturally sweetened and incredibly easy to make, this recipe was created by a Registered Dietitian Nutritionist to nourish your body without sacrificing flavor.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 260kcal

Author: Nisha Melvani

Equipment

Blender
8x8 or 9x7 baking dish
Oven

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
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)

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 ChiaProtein 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 facts do not include Rasperry Chia Topping.

Drain the beans thoroughly before adding them to the blender to avoid extra liquid.

Want a bone-boosting twist? Swap in prunes for the dates—they work beautifully.

For a nut-free version, use pumpkin seeds instead of walnuts.

Flour: While oat flour does work, I prefer the texture with almond flour.

Work fast: Once the beans are blended, move quickly—mix the wet and dry ingredients and get the batter into the oven right away for the fluffiest results.

The Raspberry Chia Protein Topping is optional and adds a tangy protein boost.

For sweeter brownies, add 1 to 2 tablespoons of maple syrup or sweetener when blending the beans and dates. Or add maple syrup to the Raspberry Chia Seed Topping.

Nutrition