Black Bean Brownie Recipe

This black bean brownie recipe will give you rich, gooey vegan brownies that are also gluten-free! No flour needed and it's super easy to make.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 124kcal

Author Louisa

Preheat the oven to 350°F. Lightly grease a baking dish.
Add the water and dates to a small saucepan and simmer over low heat for 5 to 7 minutes or until the dates soften. Drain and set aside.
Place the oats in the food processor and blend on High until the oats have turned into a fine flour.
Add the dates and the rest of the ingredients except for the chocolate chips to the food processor. Blend until it forms a smooth batter. Alternatively, you can leave the batter chunky if you want a brownie with more texture.
Pour the batter into a large mixing bowl and stir in the chocolate chips.
Transfer the batter to the prepared baking dish, top with extra chocolate chips, and bake for 18 to 20 minutes or until a toothpick inserted into the center comes out mostly clean. These are moist brownies, so the toothpick doesn't need to come out completely clean.
Cool to room temperature before slicing. Enjoy!

This black bean brownie recipe is sweetened with dates and maple syrup, but you can also add granulated sugar.
Let the vegan brownies cool in the pan for at least 10 minutes and another 10 minutes outside the pan before slicing. If you slice them warm, they will fall apart!
For make-ahead and leftovers, store the brownies in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To serve, thaw the frozen brownies at room temperature and warm them up in the microwave.