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Lawrence D. Smith

Fudgy Black Bean Brownies

These vegan Black Bean Brownies combine black beans, cocoa powder, rolled oats, almond butter, and plant-based milk to create a rich, fudgy chocolate dessert. Chocolate chips add extra sweetness, while chopped macadamia nuts provide a satisfying crunch. Everything comes together in a food processor before baking, making this a simple dessert for chocolate lovers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Brownies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans salt-free black beans drained and rinsed
  • 6 tablespoons cocoa powder
  • 1 cup rolled oats
  • 1 teaspoon sea salt
  • 1 cup plant-based milk
  • ½ cup almond butter
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1 cup chocolate chips or chocolate chunks plus extra for topping
  • ½ cup macadamia nuts chopped

Equipment

  • Food processor
  • Measuring cups and spoons
  • Spatula or mixing spoon
  • Baking pan
  • Parchment paper
  • Oven
  • Knife and cutting board (for chopping macadamia nuts)

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C) so it is ready when the brownie mixture is prepared.
  2. Prepare the Baking Pan: Grease a baking pan and line the bottom with parchment paper to help prevent the brownies from sticking.
  3. Blend the Main Ingredients: Place the drained and rinsed black beans, cocoa powder, rolled oats, sea salt, plant-based milk, almond butter, vanilla, and baking powder in a food processor. Process until the ingredients are thoroughly combined and the mixture becomes relatively smooth.
  4. Fold in the Chocolate and Nuts: Transfer the blended mixture to a suitable mixing bowl if needed. Stir in the chocolate chips or chunks and chopped macadamia nuts, distributing them evenly throughout the batter.
  5. Fill the Baking Pan: Pour the brownie batter into the prepared pan. Spread it out evenly, then sprinkle additional chocolate chips over the surface.
  6. Bake the Brownies: Place the pan in the preheated oven and bake for 18–20 minutes, following the source recipe's baking range. The brownies should be set enough to continue cooling in the pan.
  7. Cool Before Cutting: Remove the pan from the oven and allow the brownies to cool completely before lifting them out and cutting them into 12 pieces. Cooling fully helps the brownies hold their shape when sliced.

Notes

  • Black beans: Use two cans of salt-free black beans, making sure they are thoroughly drained and rinsed before blending.
  • Smooth batter: Process the main ingredients until well combined and relatively smooth for a consistent brownie texture.
  • Chocolate options: Use either chocolate chips or chopped chocolate chunks, depending on your preference.
  • Macadamia nuts: Chop the nuts before adding them to the batter so they are evenly distributed throughout the brownies.
  • Prepare the pan: Grease the baking pan and line its bottom with parchment paper to make removing the brownies easier.
  • Extra chocolate: Sprinkle additional chocolate chips over the batter before baking for a more chocolate-filled finish.
  • Baking time: Bake at 350°F for 18–20 minutes, following the original recipe's timing.
  • Cool completely: Let the brownies cool fully before removing them from the pan and slicing them into 12 pieces.
  • Gluten-free option: Choose certified gluten-free rolled oats and check the labels of the remaining ingredients if gluten avoidance is important.