Can I substitute the black beans with another ingredient in vegan brownies?

Unfortunately no. While black beans may not seem like the most appetizing dessert ingredient, they are incredibly important in creating the perfect brownie texture without eggs.

Will my brownies taste like beans?

Nope! When blended thoroughly, the black beans add moisture and fiber without any bean flavor.

How can I make my vegan brownies fudgier rather than cakey?

This is a fudgy brownie recipe! We use more fat (vegan butter) and less flour. You can also slightly under-bake the brownies to retain more moisture. Avoid over-mixing the batter to prevent incorporating too much air.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend . Texture may vary slightly but they’ll still be fudgy.

How do I know when they’re done?

The edges should be set, and the center slightly soft but not liquid . A toothpick may come out with a few moist crumbs.

Best Vegan Brownies

Brownies topped with flaky salt on a white background.

Print Recipe

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5 from 1 review

Truly the BEST EVER Vegan Brownies. Fudgy, crackly-topped and chocolate-loaded brownies that rival even the best box mixes on the market!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: 16 2-inch Brownies 1x
Category: Brownies and Bars
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 15 ounce can black beans (rinsed and drained)*

1/3 cup water

1/2 cup vegan butter

4 ounces dark chocolate (50-70%)

1 cup granulated sugar

1 cup light brown sugar

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

3/4 teaspoon salt

1 cup cocoa powder, sifted

1 cup all purpose flour

1 cup nondairy chocolate chips

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside.
Blend: Add rinsed and drained black beans and water to a high speed blender and blend until completely smooth. Add a touch more water if needed. Set aside.
Melt: Add vegan butter and dark chocolate to a large, microwave-safe bowl. Microwave in 30 second increments, whisking after each until chocolate is completely melted and smooth.
Mix: Add granulated sugar and brown sugar to the bowl and whisk together. Mixture should become very thick. Add vanilla extract, instant espresso powder and black bean mixture to the bowl and whisk until completely smooth. Whisk in the salt and the cocoa powder. Add the all purpose flour and mix until a thick batter comes together. Do not over-mix. Fold in chocolate chips.
Bake: Pour brownie batter into your prepared pan and smooth the top with a rubber spatula. Bake in pre-heated oven for 40-45 minutes or until inserted toothpick comes out mostly clean. Allow brownies to cool completely before cutting.