Vegan Gluten Free Black Bean Brownies
Hello & Happy Thursday!!
Black bean brownies exploded a few years ago. There we endless recipes, but they either had too much going on, featured white flour or the texture was just too off. I’m all about healthier alternatives, but when you comprise the traditional version too much, I just don’t see the value in the recipe.
That being said, I was interested in revisiting this beloved concept to see if I could create a version with even less ingredients than my Avocado Brownies, and I nailed it!
If you’re fearful that you’ll be able to pick up on the incorporation of beans in this recipe, you won’t. They simply make the brownies a lil more dense and more filling. So if you’re worried about eating too many, you’re in luck, 1 brownie will be satisfying given the protein and fiber unlike other vegan brownies.
What’s fab about these brownies is that they feature minimal staple ingredients, are packed with protein and fiber, contain no flour period, no flax eggs, natural sugar derived from the bananas, are quick, easy, perf for any season, great for entertaining, can easily be made in bulk, are affordable, you can top with whatever you like such as various nuts, and you can pair with some ice cream if you’re looking for something even more indulgent!
If you’re searching for that effortless staple vegan brownie, you have to try the vegan gluten free Black Bean Brownies!!
Why this recipe rocks:
Minimal staple ingredients
Packs protein and fiber with the beans
Can easily be made in bulk
Perf for any season!
Eat Drink Shrink
Yields 6-8 depending on size
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3 tbsp coconut oil
- 2/3 cup coconut sugar
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 can black beans, drained, rinsed
- 1 large banana (5 tbsp of fluid or more)
- 2/3 cup dark chocolate chips
- 1 1/2 tsp baking soda
- 1 tbsp coffee grains, optional
- Preheat oven to 350 degrees. Line an 8 inch baking pan with parchment paper, set aside.
- In the bowl of a food processor combine all of the ingredients (minus the chocolate chips) and blend until smooth.
- Scrape down the sides of the bowl and blend a few times to ensure that everything is blended well.
- Layer into the lined baking pan and spread into an even layer.
- Top with dark chocolate chips. Bake for 20-25 minutes until a toothpick is inserted and comes out clean. I recommend making a aluminum foil tent midway to prevent the chocolate chips from drying out.
- Remove from heat. Allow to cool for 5-7 minutes. Slice and enjoy! Store in an airtight container for 1 week.