• Megan Sullivan

Vegan Black Bean Brownies

Healthy Vegan & Gluten Free Brownies

A family favorite and a great way to get some veggies/protein into the kids (these are gluten and dairy free). We make this often. I originally found this on the Minimalist Baker .

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Prep time - 5 mins; Cook time - 25mins;

Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious - the best kind of dessert.


-1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained

-2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water

- )3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)

- 3/4 cup (72 g) cocoa powder (the higher quality the better)

- 1/4 tsp seasalt

- 1 tsp pure vanilla extractheaping

- 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture

- 1 1/2 tsp baking powderOptional toppings: crush walnuts, pecans or semisweet chocolate chips


- Preheat oven to 350 degrees F (176 C).

- Lightly grease a 12-slot standard size muffin pan (not mini).

- Make sure you've rinsed and thoroughly drained your black beans at this point.

- Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

- Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed.

You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again.

It should be slightly less thick than chocolate frosting but nowhere close to runny.

- Evenly disstribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 20 -25 minutes to bake

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.Store in an airtight container for up to a few days. Refrigerate to keep longer.

*Do make a Non Vegan Option use one Egg*

Nutrition Information

Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g

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