Fudgy Vegan Black Bean Brownies with Mint

5 from 2 votes

These brownies are super chocolatey with a delicious mint flavor. Vegans and non-vegans love them and no one knows they are made with black beans!

Prep Time10

Cook Time19

Total Time29

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 205kcal

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 19 - 21 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 in the fridge for 4 days.

My favorite brand of chocolate chips is Trader Joe's brand which are "accidentally vegan".
While sprinkling additional chocolate chips on top is optional, for our family the more chocolate the better!
Make sure you don't skip the cooling time in the fridge. The brownies need that time to firm up.