These black bean brownies are a simple, low-carb, healthy vegan brownie sweetened with applesauce and have a delicious fluffy texture.
I like simple, healthy recipes that taste like classic recipes, but are packed with surprisingly healthy ingredients, like my Flourless Yogurt Mousse Brownies, Fudgy Date Brownies, or Sweet Potato Brownies. I love making brownies.
These black bean brownies are a simple dessert or snack that use less flour than classic brownies because the majority of the batter is made with black beans. As a result, black bean brownies are low in carbohydrates and high in protein and fiber.
Why you’ll love this brownie
These vegan black bean brownies are a delicious and fudgy treat that all your family and friends will love. they are:
Healthy Dairy Free, Low Carb, Vegan, Gluten Free, Egg Free
The fluffy texture and rich chocolate flavor are unmistakable brownies, but with just 5 grams of net carbs and 3 grams of protein per slice, they keep you full for longer.
Ingredients and Substitutes
This black bean brownie recipe is super easy to make. Only a few basic ingredients are needed.
Black Beans – I used canned organic black beans, washed and drained. Any brand is fine. Almond flour – Also known as almond flour, it is a low-carb flour that contains very few carbohydrates. Use ultra-fine almond flour to avoid a grainy texture. Unsweetened Applesauce – I used organic applesauce, but you can also use homemade applesauce. Make sure there is no added sugar. Organic unsweetened applesauce contains about 8 grams of net carbohydrates per 100 grams. Considering the small amount used in this recipe, it’s not that high in carbohydrates. Dark Chocolate – I made this recipe with unsweetened Stevia chocolate, but I have also tested 85% or 70% cacao. everything works perfectly. The darker the chocolate you use, the more bitter your brownies will be. Coconut oil – I prefer unrefined coconut oil. Baking powder – For slightly fluffy crumbs. Pecans – or chopped walnuts if you like.
How to make black bean brownies
This recipe starts by washing and draining the black beans. It can be done in a sieve or in a can. Next, melt the dark chocolate and coconut oil in a mixing bowl. To melt, place in the microwave for 30 seconds or in a double boiler for 2 minutes.
Pour the chocolate mixture into the bowl of a food processor or blender and add the drained black beans, baking powder, almond flour, and unsweetened applesauce. You can also add some chopped pecans or walnuts. Add a pinch of salt.
Mix the brownie batter until it is thick and homogeneous. Line an 8-inch x 8-inch square brownie pan with lightly greased parchment paper.
Pour black bean brownie batter into baking dish. If you like, add a teaspoon of vanilla extract to the dough for extra flavor. If you prefer chocolate-flavored brownies, you can also add some dark chocolate chips or cocoa powder.
Smooth the top with a silicone spatula. Bake the black bean brownies in a preheated oven at 150°C (300°F) for 25 to 45 minutes.
Let the brownies cool in the pan for 5 minutes. It is important to cook the dessert completely to the bottom. Then, pull off any overhanging parchment paper and transfer the brownies to a cooling rack to cool. To make gooey, caramelized pecans, first melt the coconut oil in a small skillet over low heat. Add chopped pecans or walnuts and maple syrup. Simmer until maple syrup caramelizes, 2 to 3 minutes. Using a spoon, pour the caramelized pecan topping over the cooked brownies. For the ultimate indulgence, add a little peanut butter, almond butter, sunflower seed butter, or other nut butter to your black bean brownies and serve with plant-based ice cream.
Precautions for storage
These black bean brownies can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them in individual containers and thaw them at room temperature. Or bake in the oven for 5 minutes.
FAQ
These vegan black bean brownies make 16 squares and each slice contains only 5 grams of net carbs and a negligible 1.4 grams of sugar. This is equivalent to 1/4 teaspoon of natural sugar in an apple.
You can also use liquid sweeteners, such as coconut nectar, agave syrup, or unsweetened maple syrup, but the flavors won’t be completely balanced.
No, this recipe does not call for eggs or flaxseed eggs. Applesauce provides binding power.
No, flaxseed flour or flaxseed flour has too much fiber compared to almond flour. It absorbs too much water, making the dough very dry and grainy.
No, there is no black bean flavor at all in this brownie, just a rich chocolate flavor.
Other healthy brownie recipes
If you like healthy brownies like this black bean brownie recipe, you’ll love these recipes.
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black bean brownie
Preheat oven to 300°F (150°C).
Line an 8-inch x 8-inch square brownie pan with parchment paper. Apply a little coconut oil to prevent sticking. Let’s set it aside.
Add the dark chocolate and coconut oil to a small mixing bowl and microwave for 30 seconds, stirring until completely melted. If you don’t have a microwave, use a pot and melt over low heat until completely melted. Let’s set it aside.
Add all ingredients to a food processor using the S-blade attachment: melted oil and chocolate mixture, black beans, baking powder, almond meal, and unsweetened applesauce.
Pour into the prepared tin and spread evenly.
Bake for up to 25-30 minutes.
Cool in the pan for 5 minutes, then lift the parchment paper to unmold the brownies.
Place the brownies on a rack and pour additional melted chocolate over them, if desired. I put the chocolate in a small bowl and melted it in the microwave. Stir at once for 30 seconds, repeat until melted, then pour over brownies.
caramelized pecan nuts
Melt the coconut oil in a small skillet over low heat.
Add coarsely chopped pecans and maple syrup.
Cook, stirring constantly, until caramelized, 2 to 3 minutes.
Spread on a cookie sheet and let cool.
Pour in the melted chocolate and sprinkle it over the brownies.
These brownies become very fluffy when stored in the refrigerator. We recommend storing them in a sealed plastic box in the refrigerator for 3 days or in a cookie jar in your pantry.
No Sugar/Low Carb: Do not use maple syrup to caramelize nuts. Use the same amount of sugar-free crystalline sweetener as Swerve.
Provided by: 1 brownie squarecalorie: 115.8 kcal (6%)carbohydrates: 8.7 g (3%)fiber: 3.5 g (15%)Net carbs: 5.2 gprotein: 3 g (6%)fat: 8.8 g (14%)Saturated fat: 3.7 g (twenty three%)Polyunsaturated fats: 0.4 gMonounsaturated fats: 0.8 gsodium: 30.2 mg (1%)potassium: 70.4 mg (2%)sugar: 2 g (2%)Vitamin A: 5.1 IUVitamin C: 0.1 mgcalcium: 35.3 mg (4%)iron: 0.7 mg (4%)magnesium: 13.3 mg (3%)zinc: 0.3 mg (2%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
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