Celebrate your chocolate cravings with the healthiest and fluffiest vegan pinto or 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!
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)!
Check out the VIDEO Tutorial
You can also view to video here.
I was talking on the phone with my mother the other day when she asked what I was up to and I told her that Curren and I are reading and shooting photos and a video for these awesome vegan black bean brownies.
“Mom, they are so delicious and there is no egg in them! They are super moist, gluten-free, oil-free and have pumpkin and beans in them too! Haha, if you could only hear her repulsed reaction.
See my mom is the best brownie and chocolate chip cookie baker only her versions are made full fat with lots of gooey delicious chocolate oozing out of each bite. Sorry friends, wipe up the drool from your mouth because I promise your body will love and thrive off these egg-less brownies more than any other!
The funny thing is if someone tells me the same description I told my mom I would say I just need to try them for myself. That being said, are you at least trying them right now with your eyes before you make them yourself?
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 drizzle icing on top or melt vegan chocolate morsels (or milk chocolate if dairy is not an issue) on top or into the batter before baking.
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!
As I take a bite of one now there is no taste of bean, just pure mouthwatering fluffy chocolate bliss!
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!
There are a few tips and tricks too for making the best brownies.
Tips for the perfect vegan brownie recipe:
- 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 1/4 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 brownies:
- 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.
Nutritional value of simple 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!
Fluffiest Vegan Black Bean Brownies (Gluten Free, Nut Free, Dairy Free)
- 3/4 cup gluten free flour mix
- 1/4 cup tapioca flour
- 1/2 cup coconut sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon cinnamon
- 1 cup black beans or pinto beans drained rinsed and cooked
- 1/4 cup pumpkin puree
- 1 1/2 teaspoon vanilla extract
- 1 cup almond milk or coconut milk
- 1/3 cup maple syrup
- 1/2 cup chocolate chip morsels 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.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 125 mg||5 %|
|Potassium 142 mg||4 %|
|Total Carbohydrate 27 g||9 %|
|Dietary Fiber 3 g||12 %|
|Sugars 13 g|
|Protein 2 g||5 %|
|Vitamin A||8 %|
|Vitamin C||0 %|