Celebrate your chocolate cravings with the healthiest and fluffiest vegan black bean brownies around! These are dreamy and cake-like and packed with fiber rich beans, pumpkin puree and minimal amounts of non processed sugars. Chocolate you can feel good about eating!
Why make these bean brownies
You work hard and have earned it! The most delectable chocolate sweet treat that is super guilt-free!
Don't worry guilt-free does not mean taste-free by all means! In fact you may have to hold yourself back from eating the whole pan of brownies (don't say I did not warn you)!
I promise your body will love and thrive off these egg-less brownies more than any other healthy brownie! These brownies are healthier, gluten-free, guilt-free, full of fiber, plant-based, and quite tasty! But if you want a more decadent chocolate brownie try these coconut oil brownies which are super fudgy!
You can also view to video here.
The kids love them, the hubby loves them and I love to enjoy these brownies as a guilt-free (almost) fat free dessert! At first I thought about making just an egg-free brownie, then changed it to mix it with the trending black bean version.
As we prepare for Valentine's Day are enjoying cutting them into cute hearts! You can spread frosting on top, drizzle chocolate ganache, or melt vegan chocolate morsels (or milk chocolate if dairy is not an issue) on top after the vegan black bean brownies are cooled.
The kids could not get their hands off them and I had to refrain them big time from eating the whole batch of my healthy brownies. I am saving the rest to surprise them on Valentine's Day!
The tricky tactic with working with gluten free flours is that most baked goods turn out dry and hard but adding pumpkin puree and beans to replace the egg provides moisture. In addition the combination of tapioca flour with a basic gluten free flour mix provides a baked good that is not dried out!
- gluten free flour mix
- tapioca flour
- coconut sugar
- cocoa powder
- baking powder
- baking soda
- Himalayan salt
- black beans or pinto beans canned, drained and rinsed or use 1 cup of homemade black beans that are drained
- pumpkin puree (not pumpkin pie mix)
- vanilla extract
- almond milk or coconut milk
- maple syrup
- vegan and allergy friendly chocolate chips
Tips for the perfect vegan brownie
- Find a binding agent that works such as pumpkin puree, mashed banana, flax paste or chia seeds. I love using chia seeds in my egg-less banana bread which is super moist and keeps baked goods together. If working with pumpkin, banana, flax paste or chia seeds, use about the same amount as you would an egg which is ¼ cup per egg. For these vegan bean brownies, I went with pumpkin puree for the recipe.
- Mix like you do regular brownies and separate the wet ingredients from the dry ones first before combining all the ingredients together. This prevents lumping in the batter.
How to make this recipe
- Mix together all the dry ingredients such as flours, baking powder, baking soda, salt, sugar, cocoa powder and any spices.
- Blend all the wet ingredients together in a blender for the perfect texture. If you are making black bean brownies it is required to add the beans in this step. Blending is the fastest and quickest way to get the job done and is easier than mixing:-) Certain muffins and baked goods are different though as over-mixing can produce a flat cake or cookie but with these brownies, it works great to blend.
- Fold together both wet and dry ingredients. Add chocolate chips now or melt them and drizzle on the top in the end. For these brownies, it calls for the maple syrup to be left last and separate from the blender process. I have made it both ways and adding the syrup last makes the brownies more moist.
- It is fine to over-bake these vegan black bean brownies slightly but with other brownies it can dry out. Make sure to use a toothpick or knife to test if the recipe is done baking. It is done when the knife comes out clean from the center.
- Bake at a temperature of 350 degrees for about 30 minutes or until a knife inserted in the center comes out clean.
Nutrition elements in black bean brownies
- Black beans or Pinto beans are packed with fiber, high in antioxidants, protein, B vitamins, iron, magnesium, potassium. May reduce the risk of diabetes, heart disease and certain cancers.
- Pumpkin is packed with fiber, vitamin A, cooper, potassium and mono-unsaturated fatty acids. Mono-unsaturated fatty acids are beneficial in aiding to prevent heart disease.
- Cocoa Powder is packed with minerals such as calcium and potassium. Cocoa powder is known to help lower LDL cholesterol, reduces the chances of blood clots, is packed with antioxidants, increases blood flow to the arteries, and assists in cognitive memory.
- Cinnamon lowers bad cholesterol and aids in balancing blood pressure.
Who can resist the fact that these vegan gluten free brownies are:
These vegan black bean brownies really are incredibly fluffy and moist! Make them with either black beans, pinto beans or a combination of both!
Happy Valentine's Day, loves!
If you make these vegan black bean brownies from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Vegan Black Bean Brownies (Gluten Free, Nut Free, Dairy Free)
- ¾ cup gluten free flour mix
- ¼ cup tapioca flour
- ½ cup coconut sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt
- ¼ teaspoon cinnamon
- 1 cup black beans or pinto beans canned, drained and rinsed
- ¼ cup pumpkin puree
- 1 ½ teaspoon vanilla extract
- 1 cup almond milk or coconut milk
- ⅓ cup maple syrup
- ½ cup chocolate chips vegan
- Preheat the oven to 350 degrees F. Spray with cooking spray a 9x6 inch baking pan or 8x8 inch pan and set aside.
- In a large mixing bowl stir together the gluten free flour, tapioca flour, coconut sugar, cocoa powder, baking powder, baking soda, Himalayan salt and cinnamon.
- In a blender add the beans, pumpkin puree, vanilla extract and almond milk. Blend on high to combine. Stir the wet ingredients into the dry ingredients slightly and add the maple syrup. Mix well to combined.
- Add chocolate chips into the batter or save them to melt and drizzle on top after the brownies are finished cooking. Once cooked, let them cool completely before removing from the pan.
- Bake for 30-35 minutes or until a knife inserted into the center comes out clean.