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stack of three black bean brownies

Vegan Black Bean Brownies

Course: Dessert
Cuisine: American
Keyword: easy vegan brownies, vegan black bean brownies
Prep Time: 10 minutes
Cook Time: 18 minutes
soaking time for dates: 30 minutes
Total Time: 58 minutes
Servings: 12
Calories: 173kcal
Author: Cindy Rainey
These vegan black bean brownies are made with black beans, oats, coconut butter, Medjool dates, and maple syrup. They are delicious, nutritious, and easy vegan brownies to make.
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  • 10 Medjool dates pitted

Dry Ingredients

  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 Tablespoons cocoa powder
  • teaspoons instant coffee powder/crystals

Wet Ingredients

  • Soaked Medjool Dates (see above)
  • 15 ounce canned black beans do not drain
  • 1 teaspoon vanilla extract
  • 1/4 cup real maple syrup


  • 1/2 cup vegan chocolate chips
  • more chocolate chips for topping optional


  • Take the pits out of the Medjool dates and soak in hot water for 30 minutes. While they are soaking, you can assemble the other ingredients, prepare your pan, and preheat the oven to 350°
  • Prepare the baking pan by cutting a piece of parchment that will hang off the sides of your pan a couple of inches and will fit the bottom of the pan. I spray the pan with cooking spray to help the parchment stick. See the blog post above for an example photo.

Dry Ingredients

  • Put old-fashioned oats, baking powder, salt, cocoa powder, and instant coffee powder into a dry high-speed blender. Blend for about 30 seconds until the oats are a fine powder.
  • Pour processed oats mixture into a medium-large mixing bowl and set aside.

Wet Ingredients

  • Drain the pitted, soaked dates and put into the same high speed blender along with maple syrup, vanilla and black beans.
  • It is important you do not drain the can of beans. Pour the whole thing in, including the liquid (make sure your beans do not have added seasonings - just beans.) If you didn't read the instructions through and already drained the beans, just add in 1/4 cup water. Be prepared to add in up to two Tablespoons more water if it isn't processing smoothly.
  • Blend/process on high for two minutes. You will probably need to use the tamper provided with your blender and tamp it down as it is blending. The mixture will be quite thick.
  • With a rubber spatula, scrape out the processed black bean mixture into the dry mixture. Add in the chocolate chips. Stir until well blended.

Baking Instructions

  • Pour the brownie mixture into the prepared 9x9 baking pan. Scrape the sides of the bowl if necessary and smooth the top.
  • Sprinkle on a handful of vegan chocolate baking chips.
  • Bake in a 350° oven for 15-18 minutes. It will feel dry and somewhat firm to a gentle touch. Remove from the oven.
  • Allow cooling in the pan for about 10 minutes. Then, using both hands, pick up the brownies holding onto the sides of the parchment paper and lift to a cooling rack. Allow cooling for up to 30 more minutes on the rack.
  • Cut into 12 pieces. These brownies will continue to firm up as they cool. I have put the entire pan in the fridge when I was short on time. It work out great!


Calories: 173kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 235mg | Potassium: 341mg | Fiber: 5g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg