These are not your boring run-of-the-mill vegan black bean brownies. This healthy dessert recipe offers a unique twist with chickpea cookie dough! That’s right, these fudgy brownies get covered in edible cookie dough!
If you’ve never tried black bean brownies, I promise these don’t taste like black beans. The cocoa powder and maple syrup sweeten and mask the bean flavor. And the beans themselves add a rich, fudgy texture. Plus, if you top your vegan black bean brownies with chickpea cookie dough, that means you’re getting two sources of legume protein!
Each serving (one-ninth of the cookie dough brownies) is 335 calories and nearly 8 grams of protein. One whole egg contains 6 grams of protein, just to put it into perspective. 💪
Why You Should Make This Recipe
- It’s a healthier alternative to standard brownies, since these contain black beans.
- This recipe is vegan, dairy free, and gluten free.
- You could top your vegan black bean brownies with vegan caramel sauce, fresh fruit, or just leave them plain if you don’t want to make chickpea cookie dough.
- It’s perfect for any and every occasion: birthday, anniversary, date night, a random Tuesday.
- Canned black beans – Add a rich source of protein, fiber and complex carbohydrates
- Maple syrup – Feel free to substitute agave nectar (or honey if you’re not strictly vegan)
- Coconut oil – Most brownies use vegetable oil, but this recipe uses coconut oil for added health benefits
- Vanilla extract – Enhances the sweet flavors of the brownies
- Quick-cooking oats – Provides structure to the brownie batter as it bakes
- Cocoa powder – Adds a rich, intense chocolatey flavor
- Baking powder – Acts as the leavening agent to help the brownies rise in the oven
- Salt – Brings out the flavors of the rest of the ingredients
- Chocolate chips – Adds a sweet crunch in each bite; use vegan chocolate chips if you’re strictly vegan
How to Make Vegan Black Bean Brownies
Prepare the oven and baking dish: Preheat oven to 350°F. Grease an 8-inch by 8-inch baking dish.
Rinse and puree the black beans: Thoroughly rinse and drain a can of black beans. Puree them in a food processor or a blender for a couple minutes. The smoother you can blend them, the smoother your brownies will be.
Mix the brownie batter: Add the remaining ingredients except for the chocolate chips in the food processor or a blender. Blend for a few more minutes, until the batter is smooth and creamy.
Fold in the chocolate chips: Remove the blade from the food processor or blender. Use a spoon or spatula to fold the chocolate chips into the brownie batter.
Bake the vegan black bean brownies: Pour the brownie batter into the baking dish and bake for about 15 to 20 minutes, until the top looks set and it doesn’t jiggle anymore. Set aside to cool for at least 15 minutes.
How to Store Vegan Black Bean Brownies
It’s best to store these vegan black bean brownies in the fridge, since they could go bad after a day or two sitting on the counter. Store in an airtight container in the fridge for 3 to 5 days.
You can leave refrigerated brownies on the counter for an hour to warm and soften. Or when I’m feeling lazy, I just zap a vegan black bean brownie in the microwave for 10 seconds. It gets warm and soft and gooey. Also known as brownie perfection.
Are black beans good for you?
Yes! If you are able to digest legumes, black beans are a great source of plant-based protein, complex carbohydrates, antioxidants, Vitamin A and Vitamin C.
Are black bean brownies healthy?
These vegan black bean brownies are a healthier alternative to other brownies packed with added sugar and unhealthy fats. Also, this recipe doesn’t contain any dairy or gluten, so if you have a food sensitivity, these brownies are a healthier option.
Can you taste black beans in these brownies?
You won’t be able to taste the black beans since the rich flavors of cocoa powder, maple syrup and chocolate chips will take center stage.
What do black beans replace in brownies?
Pureed black beans replace flour and eggs in this recipe. They create a fudgy texture that holds the structure together.
More Healthy Dessert Recipes
- Sweet & Healthy Dessert Falafel
- No Bake Mint Chocolate Chip Pie
- Honey and Spiced Poached Pears
- No Bake Vegan Pumpkin Pie
- Vegan Berry Frozen Yogurt
The recipe for these black bean brownies is from Chocolate Covered Katie. Thank you, Katie, for putting these sweet morsels into the world for everyone to enjoy!!
Vegan Black Bean Brownies with Chickpea Cookie Dough
Vegan Black Bean Brownies
- 1 can (15 ounces) black beans, rinsed thoroughly and drained
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tsp vanilla extract
- ½ cup quick-cooking oats
- 2 Tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips [vegan]
Vegan Chickpea Cookie Dough
- 1 can (15 ounces) chickpeas, rinsed and dried and the skins removed
- 1 pinch salt
- 1 tsp vanilla extract or almond extract
- ¼ cup nut butter or seed butter, of your choice
- 2 Tbsp maple syrup
- ¼ cup mini chocolate chips or chopped chocolate chips
Make the Black Bean Brownies
- Preheat oven to 350°F. Grease an 8-inch by 8-inch baking tin.Blend all the ingredients except for the chocolate chips in a food processor or a blender for a few minutes, until it is smooth and creamy.
- Remove the blade from the food processor or blender. Use a spoon or spatula to fold in the chocolate chips. Pour the brownie batter into your greased baking tin.
- Bake the black bean brownies for about 15-20 minutes until the top looks set and it doesn't jiggle anymore. Set the brownie tin aside to cool for at least 15 minutes.
Make the Chickpea Cookie Dough
- Blend all the ingredients except for the chocolate chips in a food processor or a blender for a few minutes, until it is smooth and creamy.
- Remove the blade from the food processor or blender. Use a spoon or spatula to fold in the chocolate chips.
- Spread the chickpea cookie dough over the brownies and enjoy!!