Black Bean Brownies

Vegan Black Bean Brownies

‘Huh? Black beans and avocado in a brownie recipe?’ you might be asking. But don’t fret. One of the things we love about vegan food is experimenting with strange combinations, and this totally works! The black beans help bind all the ingredients together and the avocado is a great way to bolster the fatty content in the brownies.

Trust us! Give these scrumptious brownies a go and you won’t turn back. This recipe makes 12 delicious gluten-free brownies.

Black Bean Brownies

Print Recipe
Black Bean Brownies
Black Bean Brownies
12 brownies
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
12 brownies
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Black Bean Brownies
  1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
  2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
  3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
  4. Combine ingredients in the food processor for 1-2 minutes.
  5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
  6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
  7. Finely chop the remaining walnuts and sprinkle over brownies.
  8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
  9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.



  1. hello ! i wanted to know the nutritional value of one brownie. Could you help me ?

    1. Please?

    2. Did you get a reply to your inquiry? I would also like to know this. Carb, protein, fat grams.

      1. Nutritional Value Per Brownie

        Calories: 189
        Fat (g): 5.4
        Saturated (g): 0.2
        Monounsaturated (g): 2.4
        Sodium (mg): 15
        Potassium (mg): 67.2
        Carbs (g): 21.5
        Fiber (g): 3.8
        Sugars (g): 16.7
        Protein (g): 3.5
        Calcium (%): 0.4
        Iron (%): 1.7

        Hope this is helpful!!

        1. Hey Ella, great work! Thanks for posting this. Roxy (So Vegan)

        2. Was my question also. Thank you, much! Looks yum!!

  2. Do you cook the beans first? Or just drain them out of the can?

    1. The beans in the can are already cooked……

      1. Hey Britt, we just drained and dried the beans straight from the can. Thanks, Roxy (So Vegan)

  3. Hmmmm I made these with the measurements required and my batter came our much more liquid-y. Also, when I took them out of the oven, the tops completely separated from the rest of the brownie during removal. So strange. I’m still waiting to taste them! I popped them back into the oven for a couple minutes. Hopefully it helps. 😛

    1. Hey Michelle, how did it go? Oven temperatures can vary so hopefully popping them back in the oven worked for you? Thanks, Roxy (So Vegan)

  4. Could you use other kind of beans? Perhaps adzuki bean?

    1. Hey Maor, we haven’t tried with other types of beans so can’t suggest an alternative. Let us know how it goes if you do try it. Many thanks, Roxy (So Vegan)

  5. I have made these with great success several times. As we are a nut free home I simply replaced the walnuts with pumpkin seeds. Also I now use cakes cases as I found trying to remove them from a baking tray made them fall apart. Delicious and I think have a proper gooey brownie texture.

    1. Hi Verna, thanks for sharing the changes you made. Glad you enjoy them as much as we do 🙂 Roxy, So Vegan

  6. Can you use maple syrup instead of Brown sugar?

    1. You could probably use coconut sugar which has half the glycemic index. Or maybe halve with stevia?

      1. I am going to make these and I use Xylitol instead of the sugar. It’s a great way to keep from using any kind of sweetener that can affect blood sugar. Xylitol will not affect your insulin. I use it in all my baking. Try it! 😀

    2. Hi Tammy, I think maple syrup will make the mixture too runny. As Susan suggested, you could try substitute with coconut sugar. The substitution is 1:1 so you will need 1 cup of coconut sugar. Let us know how it goes. Thanks, Roxy (So Vegan)

  7. Can I cook my own black beans instead of using the canned one? Do you know how cups of beans that would amount to? Thanks

    1. Please I grow my own black beans and I am keen to try this recipe can you give me any idea what weight of beans I should use to make up 240 grams of cooked beans. Many thanks

      1. 240 grams is the cooked bean weight.

    2. Hi Uche, yes you can use your own black beans as long as you have cooked them. I think around 80g of dried beans should equate to 240g cooked beans. Thanks, Roxy (So Vegan)

  8. Fab recipe thank you and they are lovely served slightly warm with some soya cream 🙂

    1. Thanks Joanna! Roxy (So Vegan)

  9. Do you think I could substitute cocoa powder and some coconut oil mixed up for the 150 grams of dark chocolate melted?

    1. Hi Terri, I haven’t tried this but I think it should work well. Let me know how it goes. Thanks, Roxy (So Vegan)

  10. What weight is a cup?
    In the U.K. we do everything in grams or ounces for non-liquids and in millilitres for liquid. What weight of walnuts did you use and what weight of brown sugar?
    Many thanks 🙂

    1. Hi Katie, a cup of brown sugar is 200g and 1/2 a cup of walnuts is around 65grams. Hope this helps. Thanks, Roxy (So Vegan)

  11. What can I substitute for walnuts in a home with nut allergies?

    1. Hi Bella, you could try desiccated coconut or just leave out the nuts completely. Thanks, Roxy (So Vegan)

  12. Hey there

    I don’t have walnuts so can I use another nut? Also, I only have coconut sugar on hand, can I use this and if so, what quantity do you reckon?

    Thank you

    1. Hi Anina, for sure you can substitute the walnuts for any nuts you have in your cupboard. Also, you can substitute with coconut sugar just use the same amount as the recipe calls for which in this case is 1 cup. All the best. Roxy (So Vegan?

  13. Hi can you tell me do you store these in the fridge or freezer and how long do they last? I’m the only one in my house that can eat them and I want to make the most of them! Thank you for this, I’m just started by my journey with a vegan diet so this is a lovely alternative!

    1. Hi Ramona, we haven’t tried freezing the brownies so not sure about that. We keep ours in the fridge and they last 3-4 days. Thanks, Roxy (So Vegan)

  14. OMG these brownies are amazing! Thank you for the recipe! I’ve made them twice now and they worked perfectly. I even forgot the salt in the second batch and they still taste great. I used coconut sugar instead of brown sugar both times ,works perfectly. I also used a silicone muffin pan and they slide right out. These brownies are delicious warm and cold from the fridge. Such an easy healthy dessert! Thanks again!

    1. Hi Sara, glad you are enjoying the brownies as much as we are 🙂 Take care, Roxy (So Vegan)

  15. Hi folks. I love to soak my beans on my own. Do you have any idea how much dry beans I would need to soak to get 240g of soaked ones? Thanks so much!!!

  16. OMG! These brownies are AMAZING!!!! Just LOVE them and know they will be made again and again! I was wondering if you had a calorie count on them and their nutritional information?

  17. Yum !!!! Just made them. Used1/2 cup of Splenda brown sugar & they were sweet enough. Cannot tell that there are black beans in the brownies. Thx for a great recipe!

  18. So yummy. Made then today. Outside was good texture, inside a bit gooy, is this normal?

  19. Because I had my own cooked black beans ready in 2 cup portions, and 240g is a cup, I made two batches of this recipe to use up the avocado. The first batch I made exactly as directed, letting them cook for 22 minutes and allowing them to cool at least an hour before we tried to remove them from the muffin tin, and they turned out perfect. I mean really perfect. They came out of the pan intact with little effort. This is an excellent recipe that anyone can enjoy, vegan or not.

    The second batch I made in a 6×9 brownie pan, just to see if that might be easier. It might have been a tiny bit easier, and the cut brownies were yummy too, but softer, almost like soft fudge. I’d consider making them in the pan again for a quick treat, but cooking them in the muffin tins really makes them perfect.

    Thank you for this excellent recipe!

  20. I made these 6 times in the last ten days, everyone is absolutely in love with them! I used coconut sugar, and bake it for 33 minutes instead of 25 so it won’t fall apart! This recipe is perfect! I love making it, and it’s always a hit!!!❤️

    1. Hi Virag, that’s amazing! Thanks so much for getting in touch. All the best, Roxy (So Vegan)

  21. I am really craving these right now but I don’t have any avocados at hand. Any chance I could replace it for something else? Thank you for a great recipe, I’ve already made it a couple of times and it’s absolutely delicious!

    1. Hi Eve, you could try using vegan margarine instead. Let us know how it goes. Many thanks, Roxy (So Vegan)

      1. How much vegan marge would you use? Thanks.

  22. […] This surprisingly decadent recipes is courtesy of So Vegan […]

  23. Amazing and almost healthy. Everybody was thrilled that these were vegan plus made with beans. I was super happy

  24. […] to whose recipe I modified for the purpose of this […]

  25. Hi, I would like to use whole leaf stevia extract, which for this recipe works out to 1/2 tsp (equivalent to 1/2 cup sugar). Do you have any suggestions as to how I may adjust the recipe to account for this lower volume of sweetener? Thank you.

  26. If I can’t get any walnuts, is there anything else I could exchange with?

    1. Hi Yussie, you can replace the walnuts with any other type of nut. All the best, Roxy (So Vegan)

  27. I would like to bake them in a muffinpan with 24 small cups, does anybody know if I should reduce the baking time?

    1. Hi Anita, try checking the muffins after 10 minutes and bake longer if needed. Thanks, Roxy (So Vegan)

  28. Can I use chocholate syrup instead of melted chocholate ?

  29. […] Credit: adapted with thanks from […]

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