These fudgy vegan black bean brownies are rich, chocolatey, topped with a creamy peanut butter swirl, and taste like 100% pure brownie decadence (not beans!).
I can’t even begin to tell you guys how much I loved these brownies. Loved them! So much! Holy moly!
Here’s the thing: I have a hard time with brownie recipes. I don’t know what it is, but they’re a pain. It might have something to do with the fact that I tend to feel the need to come up with off-the-wall flavors and stir-ins and such, because we all have a basic brownie recipe, right? And in the case of most of my readers, you probably already have a basic vegan brownie recipe.
So I made these more out of fun than anything, thinking pretty much that it’s high time I got into the current millennium and tried some black bean brownies, like the rest of the internet.
Unexpected things happened.
One, this recipe was so easy to develop. It was super intuitive. Maybe I got lucky, but I threw some beans into the food processor along with a bunch of other ingredients until it tasted, looked, and felt like brownie batter. Magically, it worked out!
Secondly, these were just maybe my favorite brownies ever. Fudgy, chocolatey, and not beany tasting at all. That’s not to say the peanut butter swirl and chocolate chips on top didn’t help (because how could they not?), but the brownies themselves are solid.
I just whipped up a brand new batch for the holiday weekend, so I thought it was about time I got to sharing the recipe, in case any of you would like to do the same.
Peanut Butter Swirl Vegan Black Bean Brownies
Ingredients
- 1-15 oz. can black beans drained and rinsed
- 1/2 cup cocoa powder
- 1/3 cup granulated sugar, whatever kind you like, coconut, organic white sugar, I used turbinado
- 1/4 cup canola or coconut oil
- 1/4 cup unflavored soy or almond milk
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 tbsp. creamy natural peanut butter, or more, if you like
- 1/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350°. Lightly oil an 8 inch x 8 inch baking pan.
- Place beans, cocoa powder, sugar, oil, milk, vanilla, baking powder and salt into a food processor bowl and blend until completely smooth, stopping to scrape down sides of bowl as needed.
- Spread batter evenly into prepared pan. Distribute a few dollops of peanut butter on the top of batter and swirl with a knife or chopstick. Sprinkle with chocolate chips.
- Bake until a toothpick inserted into the center comes out clean, about 22-24 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven and transfer to a cooling rack. Allow to cool completely before cutting.
- Cut into 9 squares and serve.
Mary Ellen @ VNutrition says
July 4, 2016 at 12:36 PMI actually don’t have a basic vegan brownie recipe! I need to get on that – maybe during the holidays I can play around with one a bit…but for now I’ll be making these as nothing beats chocolate and peanut butter in my book!
Alissa Saenz says
July 5, 2016 at 9:50 PMAgreed! Chocolate and peanut butter anything is the best!!
Natalie | Feasting on Fruit says
July 4, 2016 at 12:55 PMWhoa drool alert!! Big time mouthwatering chocolate magic here, you are making me want chocolate already and I haven’t even had breakfast! They look so fudgey, it’s about time i hop on the black bean brownie train too. And I have the same problem with developing brownie recipes, always trying to break new ground, but honestly I will never get tired of the classic flavors like pb and chocolate <33
Alissa Saenz says
July 5, 2016 at 9:57 PMBrownie recipes can be such a pain! But yeah, you can never go wrong with peanut butter and chocolate, so I’m happy with this one! :)
Chelsey says
July 4, 2016 at 7:30 PMGood timing! My housemate and I were just talking about trying a black bean brownie recipe.
Alissa Saenz says
July 5, 2016 at 9:57 PMAwesome! I hope you both enjoy them!!
Jenna says
July 5, 2016 at 9:02 AMThese are so easy and so good! Thank you!!
Alissa Saenz says
July 5, 2016 at 9:57 PMGlad to hear it! Thanks so much Jenna!
Genie says
July 6, 2016 at 12:21 PMI am trying these today! Thank you?
Alissa Saenz says
July 10, 2016 at 10:42 AMEnjoy! :)
Ellen says
August 10, 2016 at 1:44 PMCan non-vegans tell these are made with black beans? I want to bring these as a healthy dessert to a party, but want to keep it a secret that they’re made with beans! I think it would deter non-vegans from eating/enjoying them!
Alissa Saenz says
August 13, 2016 at 9:25 PMI don’t think so. I served them to my family, and I don’t think my dad would’ve gone near them if he thought they were made with beans! He enjoyed them though. :)
Jo-Ann says
August 16, 2016 at 3:07 PMThese look so good! I don’t have a food processor though. Is that necessary or can I just use a beater to mix them?
Alissa Saenz says
August 18, 2016 at 9:58 AMThanks Jo-Ann! I wouldn’t recommend using a mixer. Even with the food processor, it takes a bit of time to get the mixture perfectly smooth. A blender might work, but I haven’t tried so I can’t say for sure.
Tori says
August 16, 2017 at 8:11 PMI used my ninja blender and they blitzed up perfectly. I don’t have a food processor so I normally try to stay from recipes that require one. It worked out perfectly though! However, I haven’t tried them yet because they are in the oven. :)
Noelle says
August 19, 2016 at 8:25 PMI have these in the oven right now. After the cool would I store them in the refrigerator or counter. Im making them for a birthday party tomorrow.
Alissa Saenz says
August 23, 2016 at 8:59 PMNice! I hope you enjoy them!
Mackenzie says
November 11, 2016 at 7:33 PMMine are still in the oven after 30+ minutes and not even close to firm ?
Alissa Saenz says
November 14, 2016 at 10:24 AMI’d take them out and let them sit. They firm up as they cool.
Kaitlin says
February 17, 2017 at 7:41 AMMine did the same thing and they never firmed up so we just ate them warm and a little mush but they tasted HORRIBLE!
Kelsie says
November 9, 2018 at 10:54 AMSame here:/ I cooked for 25 min and they are jelly like.
Tami Hart says
November 22, 2016 at 12:03 PMHi. These look fantastic. Do you have the nutritional information for these brownies?
Alissa Saenz says
November 22, 2016 at 9:20 PMThank you! I don’t, but this is a great tool for that if you’d like to take a crack at it yourself.
Pam says
November 28, 2016 at 8:59 AMOh no, I’ve ran out of peanut butter, but I have tahini, so going to try that instead XXXXXXXXX
Alissa Saenz says
November 29, 2016 at 9:22 AMI bet tahini would be delicious!
Max says
December 30, 2016 at 8:08 AMHi! Do you think these would work with kidney beans? It’s actually quite hard to find black beans in Germany ?
Alissa Saenz says
December 30, 2016 at 8:46 AMI haven’t tried this with kidney beans, but I’m pretty sure I saw a kidney bean brownie recipe on Pinterest, so I might work!
Kaitlin says
February 17, 2017 at 7:40 AMI just baked these yesterday and they were terrible! They looked and smelled so much better than they actually tasted. There was a strong sour black bean taste to them that the chocolate did not cover up. It was really sad because at first taste they are good but as you keep chewing the black bean taste comes through strong. I do not recommend.
Amanda says
March 31, 2017 at 4:43 PMI followed the recipe and mine are not baking, they just stay gooey (which is still delish!). Any suggestions/thoughts as to why they aren’t baking?
Kate says
July 2, 2017 at 3:08 PMSo mine would not set. I baked for 40 mins and they are still like pudding. What did I do wrong? This is my first vegan brownie so I am not sure if I put it back in and bake it even longer if it will set.
Annie says
August 29, 2017 at 6:59 PMThese were delicious!! I made them for a coworker and everyone LOVED them. She could not tell at all that they were made with black beans. I tried to make them again but in a bigger pan, just to see if the consistency was better or worse, and it was worse. So don’t go with a 9×13 pan! Follow the recipe.
Alissa Saenz says
September 1, 2017 at 9:19 AMAwesome!! I’m so glad they were a hit!
Max says
February 11, 2018 at 8:44 PMThanks for the recipe. Unfortunately, my brownies became more like a blob than anything else. The only difference between mine and the recipe was I used non dairy butter rather than coconut oil. Any suggestions? Thanks.
El says
February 28, 2018 at 2:40 PMWe thought these were not great. The black bean taste persists and dominates the recipe. We were disappointed.
Hannah Wolfe says
April 2, 2018 at 12:17 PMThese are so good, thanks for sharing! I added two scoops of hemp protein to mine. I also baked them in nine square silicone baking cups that I sprayed with cooking spray. Turned out great!
Oh, and I used my ninja blender, too, not a food processor!
Hannah Wolfe says
April 2, 2018 at 12:18 PM*nine individual square silicone baking cups
Alissa Saenz says
April 4, 2018 at 9:30 PMI’m so glad you enjoyed them!! And good to know the blender worked – I’ve had a few people ask about that!
Dave says
April 17, 2018 at 10:24 PMLoved these!
Stephanie says
May 29, 2018 at 10:01 PMMade this and even my non-vegan coworkers loved them! I subbed maple syrup for the sugar and it was perfect! I also used a blender in place of a food processor!
I baked mine for ~30 minutes and they were still goey but they were still delicious!
Alissa Saenz says
June 2, 2018 at 2:23 PMAwesome!! I’m so glad they were a hit!
Puja Ganatra says
July 1, 2018 at 8:53 PMI’ve made these at least a dozen times now! I have a basic brownie recipe but I actually prefer making these over anything else. They’re amazing! Even my non-vegan coworkers enjoyed them :)
Alissa Saenz says
July 1, 2018 at 9:44 PMThat is awesome!! I’m so glad you’re enjoying them!
Susi says
February 11, 2019 at 1:36 AMmy hubby just made these for me – he used canola oil instead of coconut oil, and golden sugar – they are sooooo very good; we served them with sliced, sugared strawberries
Alissa Saenz says
February 17, 2019 at 8:53 PMI’m so glad you like them! Thanks Susi!
Margaret says
February 15, 2019 at 9:48 AMAny tips on making these oil free? They are delicious otherwise!
Alissa Saenz says
February 17, 2019 at 8:38 PMI’m glad you like them! Applesauce might work – I’d love to hear how it works out if you try!
Kirsten says
February 25, 2019 at 9:06 PMWe had a similar issue with the brownies not getting firm. I left them in the oven for over 30 mins, and let them firm up in the fridge over an hour before trying to slice. I’m wondering if it’s a difference in brand of beans?
The flavor was wonderful, we scooped them into bowls and served with vegan whipped cream and sprinkles. Nobody knew they had beans, not even my husband, who hates beans. I will try again soon!
Alissa Saenz says
March 3, 2019 at 5:04 PMHmmm…it could be that! I’ll have to experiment with some different brands of beans. In any event, I’m glad they were a hit!
nm says
March 4, 2019 at 2:34 PMfollowed the recipe exactly and ended up baking them for more than 40 minutes at which point I gave up. disappointing waste of ingredients..
Jenny says
March 8, 2019 at 11:42 AMI used dried black beans (soaked and then boiled), coconut oil, and tahini instead of peanut butter. They were also very soft/mushy at 22-24 minutes but firmed up fine, and now that they are cool they are delicious and not too sweet, if a bit dry/dusty. I prefer a moister/fudgier brownie (maybe canned beans would be better, or beans boiled a bit longer) but overall they are still very good, not beany at all, and will probably be gone sooner rather than later… thanks!
Georgina Cullman says
April 19, 2019 at 3:30 PMdo you think this would work without the peanut butter? I have a nut allergy in my family.
Alissa Saenz says
April 21, 2019 at 6:32 PMThey should work just fine without the peanut butter. Enjoy!!