Vegan Black Bean Brownies (Oil-Free)

Thank you so much to the US Dry Bean Council for sponsoring this post. Join me to celebrate World Pulses Day with U.S. Beans.

Hi peeps! 

Did you know it’s World Pulses Day?! 

“Pulse” is a catch-all phrase for legumes, like lentils, beans and peas. Pulses provide an excellent source of protein and are also environmentally friendly. 

In honor of World Pulses Day, I am so excited to share my newest recipe for vegan black bean brownies! They are everything you’d want in a brownie and more, except the best part about them is that they’re made with black beans as the base! 

black beans

Growing up, my mom  always used to make brownies. My favorite part was baking them with her and licking the sweet, chocolate batter off the spoon. I’d sit and wait (very impatiently) for them to be done. The kitchen never failed to smell AMAZING. 

The hardest part was waiting for the brownies to cool…I’d want to shove them all in my mouth immediately! 

The wait was worth it. 

My mom’s brownies were seriously the best – gooey, rich, fudgy, chocolate heaven. She’d have to hide the pan from me so I wouldn’t eat all of them. 

My freshman year of college, I decided to start eating a plant-based diet. I have now been vegan for almost 5 years.  I have had to find new ways to make my favorite dishes that exclude animal products. 

Unfortunately, my mom’s brownies contain eggs and dairy but have no fear, this vegan black bean brownie recipe is truly a winner. 

You’d never know it doesn’t have eggs or butter. 

I wanted to create a to-die-for brownie recipe that emulated my mom’s and I have to be honest, these brownies leave me beyond nostalgic.  They are perfection in a pan.

black bean brownies

These vegan black bean brownies are:




Perfectly sweetened 




Vegan Black Bean Brownies Picture

What better way to get your daily serving of beans in than inside of a delicious brownie?! You can’t taste the beans at all! 

Bean Health fact:

Did you know that eating beans beans can help balance sugar levels, increase digestive regularity, boost energy, and even help prevent certain cancers? 

As a health coach, I highly recommend including all kinds of beans in your diet. In these vegan black bean brownies you’ll get a ton of iron, magnesium, calcium, plant-powered protein and fiber! Yes please!

Beans are so great for your health as well as the planet – they are truly a superfood.. Also, they are a much more sustainable source of protein than meat. 

Vegan Black Bean Brownies (Oil-Free)

Are you drooling yet?! I am!

Want more info about beans?! Check it out here!

Vegan Black Bean Brownies

If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know! 

Vegan Black Bean Brownies

I can’t wait for you all to try this recipe and get more beans into your diet at the same time! You are going to have to stop yourselves from eating the whole pan.

Vegan Black Bean Brownies Picture

Share the Love

Pin this vegan black beans recipe on Pinterest, share the link on Facebook for friends and family to see, or post a picture of your creation on Instagram. 

Vegan Black Bean Brownies Picture

Also, don’t forget to tag me @healthygirlkitchen and use the hashtag #healthygirlkitchen. 

Want more free vegan recipes? Follow me on Instagram @healthygirlkitchen!

Vegan Black Bean Brownies (Oil-Free)

Moist, rich, decadent vegan brownies made with a base of black beans! Completely gluten-free, oil-free, 100% plant-based and super simple to make.
serving 12 brownies
prep time 5 minutes
cook time 25 minutes
total time 30 minutes

the ingredients

  • 1 15 oz can black beans unsalted, rinsed and drained
  • 1/2 cup creamy peanut butter
  • 1/4 cup almond flour
  • 1/4 cup cacao powder or cocoa
  • 1/2 cup maple syrup
  • 1.5 tbsp unsweetened applesauce
  • 1.5 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 cup vegan chocolate chips


  • Preheat the oven to 350 degrees F.
  • Add all ingredients into a food processor except for the chocolate chips. 
  • Blend until completely smooth and combined. Stir in ½ cup chocolate chips
  • Pour into non-stick 9x9 baking pan.
  • Sprinkle the remaining chocolate chips on top. 
  • Bake for 25 minutes, then let cool for about 1 hour. 
  • Serve and enjoy! 

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Debbra Lawrence says:

    This was my first attempt at a Vegan dessert and these were…..
    a m a z i n g! My husband who is not a fan of chocolate, my daughter who was freaked out with black beans her her chocolate and her boyfriend who despises beans, all had seconds. It is so rich, creamy, full of chocolate flavor and HEALTHY! I will definitely be making these again. Thank you CGW! 🙌💯5 stars

    1. Danielle Keith says:

      WOW!! I am so glad you loved them so much. Let me know when you make other CGW recipes! Your feedback means everything.


  2. Nayera says:

    What can I use instead of apple sauce?

    1. Danielle Keith says:

      Pumpkin purée or coconut oil would work!

  3. Jennifer says:

    Can I use a different flour if I don’t have almond flour? I have WW, and WW pastry

    1. Danielle Keith says:

      oat flour!

  4. Erin says:

    I saw this recipe and thought “I have everything I need to make these!” Turns out I was wrong… But I didn’t want to wait because I had a major chocolate craving! Turns out Great Northern Beans work for this recipe too, I just had to add about 2 tablespoons of a plant based milk to thin it out a bit. These are amazing and this recipe is a keeper for sure!

  5. Cindy says:

    I made these to share with friends and we all loved them! I’m about to make another batch right now! I’m wondering if anyone has tried them with almond butter? I have a few friends who can’t have peanuts and wonder if almond butter would work as well. Thanks for the great recipe!5 stars

    1. Danielle Keith says:

      yes you can use almond butter!

  6. Mariusz says:

    The recipe says, “no oil” but chocolate chips are 2/3 oil…5 stars

    1. Annie says:

      I swapped walnuts for the chips. More protein, less sugar and sooo crunchy. You could do slivered almonds, chopped hazelnuts, or maple and white chips! So yummy yummy!5 stars

  7. BETH A says:

    Without question, these are the BEST brownies I have ever eaten!5 stars

  8. Allison says:

    So good! I didn’t have the maple syrup so I ended up subbing with date paste. About half a cup boiling water and a cup of dates blended in a vitamix until smooth and I used a 1:1 ratio.

  9. Karen says:

    I made these for my non vegan family last night and everyone loved them. I served them like brownie sundaes with vanilla ice cream or almond banana nice cream with brownie sprinkles on top. It was beautiful and delicious. I did not have the applesauce so I replaced it with one large pitted Medjool date instead and worked out well. I will definitely be making these again!5 stars

  10. Claire says:

    Very good! I made my own beans without salt, and didn’t really think about it — then the brownies really needed a dash of salt, which I added on top.5 stars

  11. Roberta says:

    I don’t really like black beans but these are delicious. A new go to dessert.
    I’m wondering the calorie – fat content.

  12. Sara says:

    Can I use a bean other than black beans?

    1. Danielle Brown says:


  13. Jenny says:

    They were a little too moist and didn’t hold together great BUT I rolled them into balls, coated them in powdered sugar and chilled them for some AWESOME truffles 😋4 stars

  14. Kay says:

    This turned out great and used basic, already in pantry ingredients, which I appreciate! Thank you!5 stars

  15. Steve Sorrell says:

    I rarely ever comment on a recipe blog, but this time I HAVE to make an exception.

    My wife and I began our WFPBNO journey over 4 years ago. We found this recipe maybe about a year into it. Since then, it is a very rare day when these are not in our fridge…ready for desert every night. I double the recipe and cook them in a muffin pan (extending the cook time to 30 minutes, BTW). Our evening is just not complete without one of these brownie muffins after our meal. It is my educated guess that I’ve made over 2000 of these muffins in the last three and a half years. They are a staple in our house. Thank you so much for this recipe, and sorry it took me so long to show my gratitude!5 stars