These Fudgy Vegan Black Bean Brownies With Mint are the perfect dessert for fans of mint and chocolate! These brownies are gooey, decadent and delicious with a rich chocolate flavor. The best part is that no one will know that there are black beans in this recipe...or that they're vegan. So if you're looking to satisfy your sweet tooth, bake up a batch of these vegan black bean brownies.
Making the Vegan Black Bean Brownies
To start, preheat your oven to 350 degrees. Prepare an 8" x 8" baking pan by lining it with parchment paper. I like to cut two pieces of parchment paper and cross them in the pan. It's super easy to just lift the finished brownies out of the dish by using the parchment paper.
To make the brownie batter, the best option is to use a food processor. If you don't have one you can also use a high-speed blender. To start, blend up the can of black beans (drained and rinsed), pure maple syrup, vegetable oil, and peppermint extract. You want to make sure there aren't any pieces of black beans left.
Next, excluding the chocolate chips, add the rest of the ingredients (flour, cocoa powder, ground flax, salt and baking powder) to the wet ingredients and blend until smooth. You may want to stop the blender and scrape down the sides as the dry ingredients can stick a bit. The batter will be thick...especially if you use the blender.
Stir in the vegan chocolate chips. With a rubber scraper, spoon the batter into the prepared baking dish and level it out. If you are adding the optional chocolate chips on top, sprinkle them on. Bake the vegan brownies for 18 minutes.
Remove the fudgy black bean brownies from the oven and let them rest in the baking pan for 10 minutes. Then, using the parchment paper, lift them out of the pan and onto a cooling rack. Set aside the baking dish for later. Let cool for another 10 minutes. Lastly, put them in the fridge for about 15-20 minutes to fully set. I like to put the brownies back into the baking dish while they're in the fridge. Although it might seem like a lot of cooling time, it's really important for the recipe.
Store the brownies in a sealed container at room temperature for up to 2 days or in the fridge for up to 4 days. Enjoy!
Do these brownies have a black bean flavor?
100% no! You can not taste any beans in this. Just chocolate and mint!
Can I use coconut oil in this recipe?
Sure! I use regular vegetable oil because it's a neutral oil. But coconut or canola oil would work fine too. I don't love the taste of olive oil in this recipe though so I wouldn't recommend it.
Are these healthy brownies?
Well, they are certainly healthier than regular brownies because the black beans add extra protein and fiber to them. However, there's also a good amount of sugar from the chocolate chips so I wouldn't call these a healthy treat.
Do I need to add all of the dairy-free chocolate chips?
Yes, you definitely need to add the ⅔ cup that are mixed in the batter. The chocolate chips sprinkled on top are optional although my family definitely thinks the more chocolate, the better.
Can I use something other than flax meal?
You can substitute chia seeds for flax meal if you need to. I like using the ground flax more as it helps give the brownies a fudge-like texture.
These fudgy brownies are the perfect dessert, especially with a scoop of vegan vanilla ice cream on top! My favorite part is the minty flavor paired with the chocolate. My kids think these are the best brownies and they even know that they contain black beans. If you haven't made brownies with black beans before, you are going to be pleasantly surprised that you absolutely can not taste them. This easy recipe is great to make any time of year.
Looking for other chocolate dessert recipes that fit in with a plant-based diet? Check out:
- Vegan Double Chocolate Chip Cookies With Peanuts
- Easy Vegan Zucchini Bread With Chocolate Chips
- Easy Vegan Chocolate and Peanut Butter Mug Cake
Fudgy Vegan Black Bean Brownies with Mint
- 1 can black beans, drained and rinsed
- ½ cup maple syrup
- ¼ cup vegetable oil
- 1 teaspoon peppermint extract
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon flaxseed meal
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ⅔ cup non-dairy chocolate chips (optional: more for sprinkling on top)
- Preheat oven to 350°. Prepare an 8" x 8" baking dish by lining it with parchment paper. I like to cut two pieces of parchment paper and put them in like a "t" so the brownies are easy to remove.
- To make the batter, for best results use a food processor. You can also use a high speed blender. In the food processor, combine the beans, maple syrup, oil and peppermint extract and mix until there aren't any bean pieces.
- Add in the flour, cocoa powder, flaxseed meal, salt, and baking powder and process until smooth.
- Stir in the chocolate chips and pour batter into the prepared baking dish.
- Optional: Sprinkle some extra chocolate chips on top.
- Bake in the preheated oven for 18 minutes.
- Remove the dish from the oven and let cool in the pan for 10 minutes. Use the parchment paper to lift the brownies from the pan and cool on a wire rack for at least 10 more minutes.
- To fully set the brownies, place in the fridge for an additional 15-20 minutes. Don't skip this cooling process or the texture won't be right.
- Slice, serve and enjoy.
- Leftover brownies can be stored in an airtight container at room temperature for 2 days or in the fridge for 4 days.
- My favorite brand of chocolate chips is Trader Joe's brand which are "accidentally vegan".