Best Ever Black Bean Brownie Recipe
Prep time:
Cook time:
Total time:
Recipe type: Vegan & Gluten-Free
Yield: 16
  • 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let to sit for 15-30 minutes)
  • ½ cup whole rolled oats
  • (1) 15-ounce can black beans, well rinsed and well drained
  • 2 tablespoons extra virgin olive oil (or other healthy oil of your choice)
  • ¾ cup cacao powder (or unsweetened cocoa powder if you prefer)
  • ¾ cup real maple syrup
  • 1 tablespoon high-quality vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup plus 2 tablespoons vegan dark chocolate chips, divided
  1. First, make the flax eggs as they need to sit for 15-30 minutes to gelatinize. While the flax egg mixture sits, prepare the rest of the ingredients.
  2. Preheat the oven to 350°F
  3. Spray an 8x8-inch baking pan with a healthy extra virgin olive oil spray, or use a paper towel with 1 teaspoon extra virgin olive oil to grease the pan.
  4. Place the ½ cup of whole rolled oats into the food processor and process for about 30 to 45 seconds until you have milled oat flour. Add the rest of the ingredients except the chocolate chips and process for about 2-3 minutes, stopping to scrape down the sides a few times. Mix until very well combined and thick. Once the brownie mix is made, add ¼ cup of dark chocolate chips and pulse once or twice to combine.
  5. Pour the mixture into an 8x8 baking dish and smooth evenly with a spatula. Sprinkle on an additional 2 tablespoons of dark chocolate chips if desired. A few tablespoons of chopped walnuts would also be a great addition to the top if desired.
  6. Bake for 20 to 25 minutes until the sides appear completely cooked. The middle will stay a little gooey but will firm up as it sets.
  7. Remove from the oven and let sit for at least 30 minutes before serving to allow the brownies to firm up. I find them even better the next day. Cut into 4 sections lengthwise and widthwise to have 16 brownies.
  8. Store in the refrigerator up to a week, or freeze up to three months.
- This recipe is written for an 8x8-inch dish
- I used a Cuisinart 12-cup food processor to make this recipe and many others and I highly recommend it for this recipe. An 8-cup food processor would work, too. A blender can work if that's your only option, just stop often and scrape down the sides and continue to blend until you have a smooth batter.
Recipe by Elizabeth Rider at