Vegan black bean brownies are even better than the low sugar black bean brownie recipe I posted last week! Different than last week’s version, these vegan black bean brownies are made with flax eggs in place of chicken eggs and egg whites. They are also made with organic sugar in place of the stevia. But, you could definitely substitute stevia for sugar or part of the sugar in this recipe to make a vegan low sugar recipe! I am going to give that a try next time around! I love black bean brownies!!!
Vegan Black Bean Brownies – Recipe
2 cups of cooked black beans. (as I mentioned before, we buy dry beans in bulk and cook them as needed. If you are using canned beans, this is probably about one can, drained.)
3 flax eggs. Flax eggs are made by whisking together 3 tablespoons of flaxseed meal with 6 tablespoons of water. Prepare this mixture as you are gathering your ingredients, and set aside. The water and flax meal will settle together and “gel” into a type of eggy consistency for use in your recipe!
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup organic sugar
1 and 1/2 tsp baking powder
3 Tbs water
Optional toppings: walnuts, pecans, or other favorite brownie nut, chocolate chips, fresh fruit, or (if you’re really daring) sprinkles.
- Preheat oven to 350 degrees F.
- Prepare your baking pan. For bite-sized brownies: Grease a 24 mini muffin pan with 1 tsp melted coconut oil. You can drip one drop of coconut oil into each muffin slot. Then, spread with a spatula or with your finger. For traditional brownies: place parchment paper into a 9×9 or 8×8 square pan, or grease with oil. If you are making a double batch (why wouldn’t you want to make a double batch!?) a 9×13 cake pan works perfectly!
- Prepare ingredients, including your flax eggs. To make flax eggs, pulse flax meal and water in a food processor until combined. Let sit until ready for step 4. The mixture will appear thick and look sticky, much like real eggs.
- Add all other ingredients to the food process, leaving optional toppings to the side.
- Puree in food processor for 3-5 minutes, or until smooth. Scrape down the edges as needed.
- Optional: For the chocolate-yist version, fold in 1-2 cups of chocolate chips before step 7.
- Evenly distribute the batter into mini muffin tin, square brownie pan, or cake pan.
- Top with nuts of sprinkles, if desired.
- Bake for 15-20 minutes until brownie tops are dry and start to crack.
- Cool in the pan for about 15-20 minutes before transferring to a baking rack and cooling completely.
Just like the low sugar non-vegan version of this recipe, I have found the best results to come after a day of refrigeration. I suggest storing your brownies in an air-tight container in the fridge, but they are also ok on the counter in cooler weather. Also, don’t forget that these are vegan black bean brownies! Brownie batter spoon anyone???
- 2 cups black beans
- 3 Tablespoons flaxseed meal
- 6 Tablespoons water
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup organic sugar
- 1 and 1/2 tsp baking powder
- 3 Tbs water
- In a food processor, combine flaxseed meal and 6 tbs of water and pulse until combined. Let sit until all other ingredients are gathered and ready for the next step.
- Preheat oven to 350 degrees F.
- Grease a mini muffin pan or place parchment paper into brownie or cake pan.
- Combine all ingredients in a food processor (with flaxseed eggs) an blend for 3-5 minutes, until smooth.
- Evenly distribute into muffin tin or spread evenly into square or rectangle pan.
- Bake for 15-20 minutes, until tops appear dry and brownies begin to crack.
- Cool in pan for 15-20 minutes, then cool completely on a cooling rack.
- For the most chocolatey version, fold 1 to 2 cups of chocolate chips into the batter right before baking. At this point, you can also top with your favorite brownie nuts or sprinkles!
- Keep brownies in an air tight container, on the counter in cooler seasons, or in the refrigerator in warmer seasons. I recommend refrigerating the brownies for at least 24 hours before serving. The flavors of the chocolate and vanilla really permeate through the brownie and the beans this way.