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.

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 use coconut oil instead of vegan butter in vegan brownies?

Yes, you can substitute coconut oil for vegan butter in a 1:1 ratio. Keep in mind that coconut oil may impart a slight coconut flavor to the brownies.

Why do you use both granulated sugar and light brown sugar in vegan brownies?

Granulated sugar provides structure and sweetness, while light brown sugar adds moisture and a slight caramel flavor due to its molasses content. Using both sugars helps achieve the desired texture and flavor balance.

Can I make vegan brownies gluten-free?

This recipe has not been tested gluten-free so proceed at your own risk. You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent to help with the texture.

How do I know when vegan brownies are done baking?

Vegan brownies are done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The top should be set and slightly cracked. Start checking a few minutes before the recommended baking time to avoid overbaking.

Best Vegan Brownies

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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
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: 9 3-inch Brownies 1x
Category: Brownies and Bars
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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

1/3 c water

1/2 c vegan butter

4oz dark chocolate (50-70%)

1 c granulated sugar

1 c light brown sugar

2 tsp vanilla extract

1 tsp instant espresso powder

3/4 tsp sea salt

1 c cocoa powder

1 c all purpose flour

1 c 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. Add black beans and water to a high speed blender and blend until completely smooth. Set aside.
Brownie Batter: Add vegan butter and dark chocolate to a large, microwave-safe bowl. Microwave in 30 second increments, whisking after each until completely melted and smooth. Add sugar and light 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. Add in sea salt, cocoa powder and all purpose flour. Whisk until thick batter comes together. Do not over-mix. Fold in chocolate chips.
Bake: Pour brownie batter into prepared pan and smooth top with a rubber spatula. Bake in pre-heated oven for 40-45 minutes or until toothpick inserted into center of brownies comes out mostly clean. Allow brownies to cool completely before cutting.

Equipment

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Notes

*Brownies will keep for 2-3 days in an airtight container at room temperature or can be frozen for up to 1 month.

*When purchasing black beans, be sure to read the ingredients and make sure there are no added spices in the can. Salt is ok. You won't taste the black beans at all so don't worry!

*If you're having trouble blending the beans, you can add a small amount of water to the blender to get things moving.

*If you like your brownies slightly under-baked, remove them from the oven when a toothpick inserted in the center comes out with some melted chocolate on it.

Find it online: https://censoredbaker.com/best-vegan-brownies/