Fudgy Black Bean Brownies


Easy Vegan Black Bean Brownies | Vegan Pantry Dessert Idea

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Are Black Bean Brownies Any Good?

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QUICK & EASY VEGAN BLACK BEAN BROWNIES | Plant Based + Oil Free + Gluten Free! Super Gooey & Fudgy!

Video taken from the channel: Plant Based Mary A


The *BEST* Black Bean Brownies

Video taken from the channel: Valeria Lipovetsky


Black Bean Brownies Recipe (VEGAN!) || William’s Kitchen EN

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Heart Healthy Flourless Black Bean Brownies / Brownies de Frijoles Negros

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How to Make Fudgy Black Bean Brownies | Flourless + Gluten-free

Video taken from the channel: Brittany Mullins

Fudgy Black Bean Brownies. Fudgy black bean brownies that satisfy your sweet tooth while keeping things healthier: no refined sugar, grain-free, and 125 calories per brownie!Fudgy Black Bean Brownies. The BEST Black Bean Brownies recipe – healthy, vegan, gluten free and really easy to make! These moist brownies are made with canned black beans and peanut butter making them extra fudgy.

Fudgy Black Bean Brownies that use beans in place of flour, making them gluten free. They’re not only made with beans, but with coconut oil and maple syrup, making them a truly delicious and guilt-free dessert! Black bean brownies may just be the sneakiest brownies yet!In a food processor or a powerful blender puree black beans until smooth, scraping the sides of bowl as needed.

Fit a large heat safe bowl over a pan of boiling water. Add pureed black beans. Fudgy black bean brownies made in a food processor.

Entirely naturally sweetened, swirled with date caramel and pecans. A sneaky vegan, gluten-free dessert. Brownies made with black beans are prepared with less than 10 ingredients which means they’ll be ready in no time! Black bean vegan brownies can be made sugar free as well. Fudgy Black Bean Brownies are easy, delicious, and thanks to black beans, even healthy too!

If you love fudgy brownies, these are the best!Instructions. Preheat oven to 350°F. Grease an 8×8-inch baking pan. Place beans, eggs, coconut oil, cacao powder, salt, vanilla and maple syrup in the bowl of a food processor or blender and blend until smooth.

Remove the blade and gently stir in your chocolate chips and walnuts, if using. Next time you bake a batch of brownies, opt for black beans instead of flour. The fudgy texture provided by the beans produces a healthy, gluten-free brownie that’s packed with fiber and protein. You can either use canned black beans for an easy fix or beans you’ve cooked from scratch. Black Bean Brownies 1 (15.5 ounce) can black beans.

The trick to making fudgy black bean brownies is to be patient! I always recommend 3 steps to achieve the best fudgy brownie texture. Don’t over-bake – the best baking time is 15 minutes on convection mode or 18 minutes on regular mode.

The brownie should be. Recipe: Fudgy Black Bean Brownies Less than 100 calories per serving These tasty brownies are made without any flour – so you can eat them even if you are avoiding wheat and/or gluten. The black bean is a surprising ingredient that gives this dessert.

List of related literature:

It took me many trials, but this recipe is, to me, the most perfect brownie—crispy, chewy edges with a fudgy center.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Roast the hazelnuts in a dry skillet over medium heat until fragrant and crunchy.

“The Tassajara Bread Book” by Edward Espe Brown
from The Tassajara Bread Book
by Edward Espe Brown
Shambhala, 2009

In medium skillet over medium heat, toast ¹∕ cup sliced almonds, 1 teaspoon ground cinnamon, and ¹∕ teaspoon cayenne until fragrant, about 3 minutes; set aside to cool.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Put the hazelnuts on a baking pan in a single layer and toast in the oven until fragrant, 8 to lo minutes.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

In medium skillet over medium heat, toast ½ cup sliced almonds, 1 teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper until fragrant, about 3 minutes; set aside to cool.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • OMG…I made these today (left out the flour and used 1/2 cup oats) and they are so good. I can’t stop eating them even my daughter likes them.
    Can you please �� do a video on how to make vegan / veggie patties……

  • I’ve made these before. I’m not a health guru or anything. Wish I ate better. But I have to say these are delicious and my family never knew that beans are in it��

  • Less sweet is good. Going to try this out once I get a tin of black beans. Your blender motor was working hard. Thanks for the great video.

  • The moment you put oil in, you turned it into a killer recipe. Please look at what oil does to the body, when heated. DR. Greger has a video on oil.

  • When I tasted the batter, I knew it would have a great taste. I did soak the black beans in milk for about four hours and drained it. I also use butter maple syrup. I blended the butter maple syrup with five dates because I thought it needed a bit more sweetness, I don’t like chocolate chips in my brownies. I not only added walnuts but I added pecans.

  • Loved these, just made them! Little note for anyone reading this: I would use high quality maple syrup (I only had low quality, next time I will use better), and dark chocolate chips (I used milk and thought it would be richer in flavor with dark).

  • Thanks for the great idea. Made these today and they really do taste like brownies. Topped them with some peanut butter keto ice cream. Delicious!!

  • I was just wondering what the purpose was for adding oil? Could it be omitted? Thanks for your awesome videos; they’re short sweet and very informational!

  • Made these last night and they were AMAZING! I have been searching for a whole food, plant based brownie recipe and yours is now my go to!!!!!

  • “Coz the Boys in tha Hood Are Always Hard. You come talking that trash, we’ll pull ya card. Knowin’ Nutin in life but to be legit. Don’t quote me Boy Coz I ain’t said S**t.

  • LOVE that you made these �� I tasted one for the first time recently (using an amazing meal delivery service here in London during the lockdown) and I’m going to try your recipe ��‍����

  • Great! I’ve been looking for this recipe for a very long time! But I had a question..
    What’s gonna happen if we skip baking soda and baking powder? Another question,..
    Why use BOTH baking soda and baking powder?

  • Omg thank u!! I just did it! I changed the oats for gluten free powder, bc i didnt have oats and it turned out so good!! My mom loved it!!♥️

  • Where did the chocolate zucchini muffins recipe go???!!!! That was my favorite. I was trying to make it today but couldn’t find it on your channel

  • Thank you so much for extending your concern and love to non-human animals who are subjected to our ignorance every second of the day, and for your contribution to help people making the transition, and transforming the whole vegan-eating-only-grass perspective into somethings so aesthetically pleasing to all the doors of perception.

  • Hi, thanks for sharing! will definitely try it! I am wondering what does apple sauce does here. it is a bit unusual but sounds great!

  • OMG these look SO good… I’m totally making these this week. I bet these would be great with hazelnuts instead of walnuts (we aren’t walnut fans in our house lol).

  • You should name these Mexican Chocolate bean brownies. With the cayenne that’s what they taste like. Made these for a friend and they where a hit I used pistachios instead of walnuts. Great recipe

  • I look forward to your videos so much. Love your family. You inspire us!
    Much love, health and happiness to you and your family. ♥️

  • i absolutly LOVE this recipe! this taste just like normal brownies plus they are healthy. i made them a couple of times and doing them again!! TYSM LY��

  • Hey guys, welcome to my channel! Ingredients are available in the description box and many more recipes are also available on my channel. Have fun and see you in the next video! ✨

  • Don’t you need a half tsp of apple cider vinegar to activate the baking soda, for fluffier brownies? Otherwise, why use the baking soda?

  • I will try this soon. u should try the microwave egg cake. just egg coco powder and sugar. I don’t cook it all the way, ya it’s raw egg. but so good and 100 cals. sometimes a little frozen whip cream good as well

  • is it the same video you posted some time ago?)I’m not so sure,but it seems to me that I.ve watched it already)I’m definitely becoming a fan of this channel)

  • I am so sceptical of this lmao… Have you ever thought about trying out beetroot brownies which are meant to be slightly healthier than normal brownies as well?

  • I made those once, I did everything you did step by step but they came out very wet inside, not fudgy but wet, I even put them back in the oven for another 10 minutes but there were no changes…. so sad, it smelled so good though

  • That looks pasty not cacky. Half the reason of eating brownies is about the cake like texture with a Crispy top and partially gooey creamy inside. I have tried different alternative brownies and they don’t measure up. Black bean is pasty on the surface of my tongue and not pleasant. I tried the egg whites and chocolate and it tased like chocolate foamy egg, it was suppose to have that meringue texture but it doesn’t work if you don’t have sugar. I’m sure there is a recipe out there that has the perfect layering dimension that hits the spot. Plus women shouldn’t be using to Stevia. Stevia was used as natural birth control in history but had been linked to permanent infertility in women as it effects the women’s reproductive system.

  • Tha patience you have while baking with Benjamin ❤ I usually don’t like having kids around when I’m focusing on something, like cleaning and cooking, coz they want to be involved, but they create more mess ��

  • What do you suggest besides stevia. Have read some bad things about it. Also is there a bitter after taste because of the stevia? Thanks.

  • Just made these and they are delicious! Thank you! Do you have a written out form of this recipe? I like to print out recipes I like.

  • In Shanghai there’s this very popular sweet red bean snack, street food, and these remind of that-sweetened beans. I guess wanting healthy brownies is like wanting dry water, but if you can fool the kids, why not!

  • I was just looking for a recipe on this yesterday! I even just bought 3 cans of black beans!! I can’t wait to try this!! Thank You SO MUCH! Valeria, You are the BEST! ❤������������

  • These brownies are healthy and delicious. I have tried them out when I saw one of your vlogs. Also the pumpkin muffins you make are excellent. I would like to see more healthy dessert recipes form you.

  • I made some today and they were SO delicious!!! Thank you so much for sharing this recipe. Everything else I’ve made in the past tasted like nonsense! Can’t thank you enough:)

  • I just made this. I tried a couple of other healthy black bean recipes but this one definitely the BEAT! It’s rich, moist and decadent! Couldn’t taste the black beans at all.

  • I’ve never had healthy brownies before… I can’t wait to try this! Looks really good! Also that kitchen is gorgeous… and the kids are just so adorable…

  • I MADE THESE!!! I made them for Mother’s day. I rate them 10 out of 10.. my mom also liked them! �� only problem is my two sisters who are at home deeply disliked them because they are not used to health foods. O well! That’s just more for me! I’ve been gladly eating the whole delicious pan of brownies mostly by myself. ������ they have more of a fudgy/ very moist texture. I used mini choc. chips. They remind me of brownies from a Chinese buffet! Thank You Valeria! Although I will not keep the recipe due to my two sisters, I am in Brownie Heaven. I recommend this recipe to those who eat health food regularly. I personally didn’t think they were bitter or too healthy tasting. They were AHH-MAZING! ❤ I look forward to more of your recipes!

  • I am really trying to be healthy in quarantine with healthy food and exercise. This and the workout routine is a perfect combo ����. And Ben in this video is such a treat. ��✨��

  • Hi Friends! Checkout the links below for some free stuff:)

    Join the FREE Healthy Plant Based Lifestyle Group �� http://bit.ly/37lEnkh

  • Thanks for the tip for the parchment paper! I was getting so frustrated with no-oil recipes that told me to use parchment paper for baking! ��

  • I’m sorry, but these are NOT heart healthy. You’re using eggs. That’s basically like smoking cigarettes in terms of how it affects the arteries. Eating an egg affects the arteries the same way as smoking cigarettes does. They contribute to heart disease. SO NOT heart healthy in the slightest.

  • Just made this today. For all those asking if the black bean makes the brownie taste weird it doesn’t! It was surprisingly very tasty, amazing amazing recipe thank you very much!!

  • Hello Valeria n all Lipovetskys…
    You are soo inspirational person! I love the way you guys multitask and give us wonderful content ��

    Love and bliss��

  • HI! I LOVE THE RECIPES. please never stop being so bubbly and childish on the chanel. it’s giving your followers and ever the haters (and there will be those too) life! i’m living for this glow and joy and playfulness! keep puting these videos out, i hit the bell!

  • Hey Brittany Mullins! Love your recipe! But can I use sunflower oil instead of coconut oil? And can I used chopped up chocolate instead of chocolate chips?

  • HI Valeria! Did you come up with this recipe or can you provide me with the link of the original? I’m doing a post about it and what to give credit:)

  • Love the video only suggestion. Show the process of removing from the pan /dish and cutting. So we can see what the texture should look like as a finished product.

  • Looks great! I really prefer video recipes that include measurements. I could just google recipeswithout measurements we watch the video AND still have to look it up.

  • Kevin, I’ve tricked so many people into thinking these are regular brownies. some of them say they’re the best they’ve had. great recipe!

  • Glad you don’t have a food processor. I bought mine years ago and it takes up alot of space and only gets used once or twice a year. Plus it’s annoying to clean.

  • Thank you for this video. I am a meat eater… our whole family is fully of huge.eat eaters..we hunt, we butcher. Etc BUT… i want more fruits and veggies in all of our diets. I have been eating more mestless options but need some snacks for kids as well. Going to give these a try. I look forward to your other videos! Thank you.for taking time to make this!!

  • Wasn’t this originally the vegan recipe you shared in the video with the plant based chef? Can you just leave out the eggs to make it plant based? ����

  • These look amazing! Funny story I haven’t actually tried black bean brownies yet but I’ll get on it. Also I’m going to experiment. Maybe use butternut squash puree…