Easy Vegan Black Bean Brownies with Walnuts

A stack of 3 vegan black bean brownies topped with pecans.

4.50 from 10 votes

Easy vegan Black Bean Brownies! Here's the perfect scenario-a dense, moist brownie packed with cocoa, polyphenols and bean nutrition-protein, fiber, and even antioxidants! Gluten free, grain free, and absolutely delicious!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American, Gluten Free, Grain Free, MIND Diet, Vegan, Vegetarian

Keyword: black bean brownies

Diet: DASH, Gluten Free, Grain Free, MIND Diet, Vegan, Vegetarian

Servings:

Calories: 151kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

Nonstick cooking spray
One 15-ounce can black beans no salt added, rinsed and drained (or 1 3/4 cup cooked)
1/2 cup honey or agave nectar or maple syrup
1/2 cup unsweetened cocoa powder
2 tablespoons chia seeds
1 teaspoon pure vanilla extract
3 tablespoons canola oil or avocado oil
1/2 teaspoon baking powder
1/2 cup dairy-free dark-chocolate chips
1/2 cup chopped walnuts I used pecans

Instructions

Preheat the oven to 350 degrees F (180 degrees C). Spray an 8 by 8-inch baking dish with nonstick cooking spray.
Place the black beans, sweetener, cocoa powder, chia seeds, vanilla, canola oil, and baking powder in a blender. Process until smooth. Scrape down the sides halfway through blending if needed.
Pour the batter into the prepared baking dish.
Sprinkle the chocolate chips and walnuts evenly across the top of the brownies.
Bake for 45 to 50 minutes, until the edges pull away from the side of the pan and the brownies are firm.
Cool for a few minutes, and slice into 16 squares.

Notes

Reprinted with permission from Plant-Powered for Life by Sharon Palmer.
To keep the nuts from getting too brown or burning, either stir them in to the batter, or place a piece of aluminum foil on top of the brownies half way through baking.

Nutrition