Black bean brownies – vegan recipe with almonds

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These black bean brownies taste incredibly moist, chocolaty and slightly nutty. They are made without wheat flour, eggs or other animal products. You can make them quickly and easily at home using ordinary ingredients. You can find a detailed black bean brownie recipe with the exact quantities and step-by-step instructions below.

Use can or cooked beans

Use good quality can black beans or kidney beans for this recipe, as you would for the kidney bean fritters. Rinse them thoroughly with clean water.

Optionally, you can also use dried black beans or kidney beans and cook them yourself. Soak them in plenty of cold water overnight beforehand. This will reduce the cooking time.

Black bean brownies with cocoa and chocolate

Cocoa powder provides the chocolate flavor in the black bean brownies. Use high-quality sugar-free baking cocoa for this, just like for the Crazy Cake or the no-bake peanut butter chocolate cake.

To make the black bean brownies even more chocolatey, I stirred coarsely chopped chocolate into the batter and sprinkled it over the cake before baking. Use delicious dark chocolate with a high cocoa content, just like for the vegan chocolate mousse or the zucchini brownies. If you want to make the brownies using black beans without granulated sugar, use sugar-free chocolate.

Alternatively, you can leave the chocolate out of the recipe. Then add a little more cocoa powder to the batter. You can use about 60 grams.

Apple puree as egg substitute and for moistness

Apple puree is used as an egg substitute in the recipe and binds the batter, just like in the vegan applesauce cake recipe, the vegan carrot cake cupcakes recipe or the vegan carrot cake recipe. It also makes the black bean brownies particularly moist.

Bananas are a good alternative to apple puree, as in the vegan banana muffins or vegan syrniki recipe. Take very ripe or overripe fruit and mash it with a fork to make a puree. You will need two small bananas for the recipe.

These brownies using black beans are

• chocolaty,
• moist,
• tender,
• slightly nutty,
• soft,
• heavenly delicious,
• vegan,
• healthy,
• flourless,
• eggless,
• with ground almonds,
• with chocolate,
• quick and easy to make,
• ideal for dessert with a cup of coffee or tea.

How to make black bean brownies: tips and tricks

• Use high-quality can black beans or kidney beans for this recipe.
• You can replace can beans with cooked beans.
• Puree the beans thoroughly so that there are no chunks left. Then you won’t taste them in the brownies.
• Use good quality sugar-free baking cocoa.
• Use delicious dark chocolate with a high cocoa content. For sugar-free brownies, you need chocolate without sugar.
• You can omit the chocolate from the batter and use a little more baking cocoa instead.
• You can adjust the amount of agave syrup to taste. You can use maple syrup or date syrup instead of agave syrup.
• I have used soy milk. Any other plant-based milk will work just as well.
• Apple puree serves as an egg substitute and provides a good binding. You can replace it with two small, very ripe bananas mashed with a fork.
• Chocolate drops can also be used instead of chopped chocolate.
• I used a 37 cm x 26 cm rectangular baking tin in the recipe.
• Do not bake the black bean brownies longer than necessary so that they taste moist and not dry. Test with a skewer to check that they are done. The brownies are done when the wooden skewer comes out with moist crumbs still on it. 
• After baking, the cake is very soft, but becomes firmer after cooling.
• The brownies using black beans only taste best the next day. Keep them in the fridge.

Did you make the black bean brownies using this recipe? I look forward to your results, your star rating and your comment below on how you liked them.

Try out these other vegan cake recipes:

• Vegan nut chocolate jam loaf cake – quick recipe
• Vegan coffee nut bundt cake – with dried plums
• Chocolate cake with buckwheat flour vegan – lightning recipe

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