Vegan Black Bean Brownies

Black beans in a brownie? Ew.

Those were my first thoughts when I initially heard of black bean brownies. I thought they would just be flavorless blocks of black beans, with the name ‘brownies’ stuck on only to attract attention.

However, I was wrong. So very deeply, profoundly mistaken. Black bean brownies do not taste anything like black beans. The added cocoa powder and chocolate chips completely mask any evidence of beans, and the result is moist, sweet, real brownies!

Plus, the beans majorly boost the amount of protein and fiber, which make these healthy-ish and delicious. There is still added oil and sugar, so I wouldn’t recommend going all out and eating the whole batch in a day, but one or two pieces a day is fine.

They’re great on their own, or as a topping for smoothie bowls, ice cream, or salty snacks (I love adding them to my popcorn). You can even take them with you on long runs as fuel.

Needless to say, I’m so excited to share my recipe with you, which I adapted from Marly’s website.

Besides the fact that it’s delicious, I love this recipe because all you need is a blender. No bowl, whisk, or cutting board necessary. You literally just dump all the ingredients in a blender, pour the mixture into a baking pan, and you’re done.

Dairy-free, easy, and rich– no doubt you’re gonna love ’em. 

If you make these, let me know by tagging me @runningvegannyc on Instagram! I can’t wait to see your beautiful creations 🙂



  • 1/2 cup oil (olive, coconut, etc.)
  • 1.5 cups black beans (or a 15 oz can)
  • 1 cup water
  • 3/4 cup organic cane sugar
  • 1 cup dairy-free chocolate chips (I used Equal Exchange brand)*
  • 1/4 cup cocoa powder
  • 1/2 cup flour (Any type is fine. I used GF oat flour, Bob’s Red Mill brand)
  • 1 tbsp ground flax seed
  • 1 tbsp corn starch


  1. Preheat oven to 350 Fahrenheit. Prepare a small baking pan by greasing the bottom with cooking spray.
  2. Pour oil and beans in blender. Blend until smooth.
  3. Add sugar and chocolate chips in blender. Blend until smooth.
  4. Add in the rest of the ingredients (flour, flax, and corn starch). Blend once more to combine all the ingredients.
  5. Pour the mixture in the pan and place the pan in the oven.
  6. Bake for 40-45 mins, or until a toothpick comes out clean.
  7. Let them cool for 30 minutes or so. You can eat them immediately, or refrigerate them.

*For extra texture and richness, add more chocolate chips to the batter after you’re done mixing everything. Just before transferring the batter to the pan, drop in some whole chocolate chips and then pour.


About the Author:

Anna is a New York City-based health/fitness blogger, podcaster, and marathoner. When not writing, you can find her running, cooking, or scoping out the newest vegan spots in NYC and beyond. You can read her work at, follow her on Instagram @runningvegannyc, and listen to her podcast Running Vegan Radio on iTunes.

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