Vegan Black Bean Brownie Bites

Posted by on Jul 2, 2011 in food, happiness, recipe, vegan | 136 comments

Let me start by saying that I wouldn’t lie to you about such a serious matter as dessert, so hear me out on this one.

I too initially croaked at the thought of putting beans anywhere near my brownie pan, but after continually seeing them pop up on other blogs I decided to give them a try.

And? I’m so glad I did because not only do these pass off as brownies, they’re probably the best brownies I’ve ever had.

Yes, as in the best.

I spotted the recipe I wanted to try on Made in Sonoma. But, since I’ve been seriously digging small batch baking lately, I decided to make a few alterations to slim them down. Oh, and I made them vegan because that automatically makes them 10% healthier. At least I think.

This recipe is perfect for when you want something sweet and chocolatey but don’t want to blow your day’s diet. They’re packed full of fiber from the black beans and flaxseed, have a small dose of healthy coconut oil, and are very low in sugar. You could even omit the chocolate chips if you wanted to further lighten them up.

The taste of these – no joke – is incredible. When you bite into one you would never guess they weren’t a normal brownie. You can’t detect the slightest hint of black beans and you’ll want to make another batch right after you finish the first.

Feed these to your kids, your neighbors, your coworkers, your unsuspecting husbands. They will be in sheer delight.

Or, hoard them all to yourself like I did. It’s totally acceptable, too.

I would recommend digging into one of these with a little scoop of ice cream for extra decadence. But that’s coming from an ice cream addict, so feel free to disregard this last suggestion.

4.8 from 19 reviews

Vegan Black Bean Brownie Bites
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

These vegan brownies are gluten free, vegan and totally delicious. They taste just like rich, fudgey brownies and the black beans are entirely undetectable. Just ask my many pleased readers who’ve tested the recipe for themselves.
Ingredients
  • ⅓ of a 15 oz. can black beans, drained and rinsed (about ½ cup)
  • 1 flax egg (1 T flaxseed meal + 2.5 T water)
  • 1 T coconut oil (or other oil)
  • scant ¼ cup cocoa powder
  • dash salt
  • ½ t vanilla
  • ¼ c granulated sugar
  • ½ t baking powder
  • heaping ½ t finely ground espresso powder or instant coffee granules
  • ¼ c semisweet chocolate chips (dairy free for vegan)
  • dash of chocolate sprinkles

Instructions
  1. Preheat oven to 350 degrees. Lightly grease 6 muffin tins. Prepare flax egg by combining flax and water in small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee in a food processor (sift in sugar if clumpy) and puree. Then stir in chocolate chips and sprinkles. Pour batter into muffin tins and smooth the tops with a spoon. Bake for 17 minutes or until tops are dry and starting to pull away from the sides. Let cool for 30 minutes before removing from pan.

*Approximate Nutritional Stats at the bottom of this post. Adapted from  Made in Sonoma

Mmm. Healthful indulgence at its finest. Try these, won’t you? I know you won’t regret it.

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136 Comments

  1. Your photos are BEAUTIFUL and these look awesome. I have made some very similar before, but I am still dying to try this particular recipe.

    • Lauren, thanks for the kind words. I feel so encouraged when other people enjoy my recipes/photos. I hope you like this recipe if you decide to give it a try!

      • I tripled this to bring to a a party. I left out the chocolate chips but added walnuts and shaved coconut as a garnish. In a weak attempt to be extra healthy I only did 1/2 c. sugar. Needless to say i will follow the recipe next time, but my family liked them(which is saying a lot because they are very non vegan). THANKS!

        • yipee! Glad they worked out for you! These are becoming a screaming success!

  2. Oooh, thank you for the recipe! They look delicious.

  3. At first I saw “vegan” and thought to myself, YES! I can make these for my brother and his girlfriend.

    And then I saw the recipe and the pictures. And then I thought to myself, YES! I can make these for ME!!

    YUM! :D

    • Yes, make them soon! They’re a treat for everybody!

  4. So interesting- but they look extra chewy. I’ll have to give it a try next time I make brownies.

  5. I’m dying to try black bean brownies!! Those look so good!

  6. Okay, these have to be made STAT! haha. I tried black bean cookies once and they were a bust – my fault though for not pureeing them enough.

  7. These look incredible!! Almost like my secret ingredient fudge bites, but mine use garbonzos :) I love adding in secret ingredients like beans. It gives such a nutritional punch, an no one ever notices!!

  8. Love it! I’m recently obsessed with black bean chocolate desserts. Check out these two favorites: http://chocolateandcarrots.com/2011/02/secret-ingredient-chocolate-peanut-butter-cake AND http://chocolateandcarrots.com/2011/05/chocolate-peanut-butter-cupcakes-gluten-free So good! Yum!!!

    • Thanks for sharing, Caroline!

  9. I love how you made them in little muffin tins!

  10. I totally need to try them your way. They look super good and I’m glad you’re such a fan of black bean brownies now!

    I gave them to an unsuspecting coworker last time I made them. He had no idea black beans were in them – it was pretty funny.

  11. Mmmm, I am bookmarking this recipe so I can make them for my unsuspecting husband. Can’t even wait.

  12. Oh-Em-Gee. Those look sooo good!

  13. Great stats!! AND they look delicious to boot ;)

  14. liz really likes to make these and after getting your endorsement too, i’m definitely going to have to try it. i most assuredly will NOT be telling craig what’s in them though…he’d never eat them if he knew! haha!

    • Dude, he will NEVER know. They are even BETTER than normal brownies! Let me know how they turn out if you make them!

  15. Dana, these look delicious! Chocolate brownies + Amy = happy weekend.

    • I hope you like them, Amy!

  16. Dana, I made these last night, and they are so.good. I added a touch of cinnamon and used a few tablespoons of strongly brewed coffee instead of the instant coffee, and they actually rose quite a bit. So, so fudgy and delicious (and my friend had absolutely no idea that they weren’t conventional brownies–ha!).

    • Oh good to know! I’m glad they rose for you! I think the best part about these is you can’t tell a BIT that they are different than normal brownies. It’s great that your friend couldn’t even tell the difference!

      Glad you liked them :D.

    • Thanks for this comment; I was seconds from making these and realized I don’t have instant espresso and was wondering if coffee would work! Commencing baking right now….

      :)

  17. mmm, and the way they indent in the middle, making kindof a “cup” shape? perfect for the placement of that ice cream… or caramel sauce… more chocolate… :)

    • Great idea! I like the way you think :D.

  18. I made a black bean brownie batch from a recipe I found on the internetz a couple of months ago and it came out absolutely horrible. As in, I was ashamed for making them and then proceeding to feed them to my husband. The recipe for these already looks very different, so I think I shall try again.

    • Ryan, I’m sorry to hear you had a not-so-great experience with black bean brownies the first time. But I’d definitely encourage you to give these a try. I was skeptical at first, too, but they turned out AMAZING and I’d rather have these than regular brownies!

  19. my coworker is very skeptical of black bean brownies, so i have been meaning to find a recipe that is going to completely blow his mind. as in, he won’t know they have beans in them until i tell him!

  20. Are these a more ‘adult’ brownie or do you think the kiddos would eat them too? I’d like to make them for my son’s homeschool club, and it wouldn’t be a disaster if only the mama’s ate them, but it would be nice if the kiddo’s liked them too.

    • Honestly Jennifer, these brownies are BETTER than regular brownies. And I think they’re totally safe for kids. I bet if you don’t say anything the black beans will be completely undetectable.

  21. Well, the kiddos and mama’s loved them, no one could taste the black beans. I caught a couple of mom’s picking at the crumbs left in the pyrex dish! Sadly, I didn’t like them, not at all. One bite and I was making like Tom Hanks in BIG (I spit them out and wiped my tongue with a napkin). Different Strokes, I guess. I might make them again for a Halloween party, they are the easiest brownies I’ve ever made.

  22. …..help! Where did I go wrong?!
    To start with my batter was not pourable, but very stiff. I made the mistake (I think) of adding a little more water.
    They rose…then sank! But didn’t really set and stayed soft and squidgy – like a chocolate dessert, not something I could pick up!
    Still, totally delicious eaten with a spoon!
    I have no gallbladder so have to watch my fat intake. Loving your low fat recipes!

  23. Hi,
    These are amazing! They seem a bit fragile…any way to make them a little firmer? I’d like to mail some to people!
    Kim

    • Thanks! I’d suggest adding a little more flour or cocoa powder. Hope that helps!

  24. I am so upset… i wss excited to make these.. just eent to take them out pf the over snd what an oily bubbly gooie mess…. i followed directions to a tee..what the heck and there is no flour to asorb the oil grrrr

    • Sorry you had such trouble! That really saddens me because when I made mine, the cocoa powder and sugar were enough to absorb the liquids and they turned out as pictured, perfectly. I hope it wasn’t too much of an upset!

  25. Hi,
    Just wondering if anyone has baked these in a regular 8″x8″ or 9″x9″ pan? ALthough I love the 2 bite shape, I wonder about using a pan….?
    thanks, kim

    • Hi Kim,

      I never tried them in an 8×8 or 9×9 but I assume it would work. These brownies are a bit more fragile than your typical brownie so that’s why I went with the muffin tin so they wouldn’t lose their shape in cutting. But try it out and see how it works! It’s such a small batch you could try it both ways and see what works best for you.

      Thanks for stopping by!
      Dana

  26. yummmy! I love that each bite contains protein… so you can eat more!

  27. I LOVE this recipe!!! Love the egg replacement. I have en tripled the ingredients and baked these in an 8X8 pan for 25-30minutes. They came out great! Only thing I have to say is that the directions are a bit off. You didn’t say where or when you mix in the oil, cocoa powder, vanilla extract, and baking powder. So I processed all the ingredients minus the chips in the processor one good time. Then mixed the chips in by hand before putting it into my greased pan. We (including my 3 kids) ate them all up!

    • Simmy, that’s exactly how I did it. Sorry it wasn’t more clear in the directions. I’m glad they turned out for you! They’re definitely my favorite brownies to date!

  28. I’m so excited I had to write another comment. I can’t thank you enough! I’ve made other black bean brownies and other boxed brownie mix, but this recipe beats them all! I’ve made them again and this time I’m giving them away to my sons’ teachers and see if they can identify the secret ingredient. Calling them “BB Brownies” LOL Again, thanks for all the work and for sharing. As a mom of 3 I really appreciate the time folks like you put into “experimenting” so that I don’t have to. :)

    • Simmy, thanks for sharing! It warms my heart to know that these brownies have turned out so well for you. They’re definitely my favorite healthy/decadent treat! I’ll be curious to know whether or not the teachers can pick out the secret ingredient :D

      Much love!
      Dana

      • I forgot to write an update. The teachers loved the brownie bites and could not figure out what the surprise ingredient. I even had a wheat intolerant mom refuse to try them thinking it had flour. She gladly tried them out when I told her it wa flourless. Her comment was: ” Wow! It really does taste like brownies!” I said S.C.O.R.E!

        • Oh my word that’s so exciting! Thanks for writing back Simmy! I’m so glad to hear you and your friends liked the brownies!!

  29. i love healthy desserts and have made a number of different black bean brownie recipes in the past.

    these are BY FAR the best. you cannot tell there are black beans in them AT ALL. they would totally fool a non veg – and i didnt even use too many chocolate chips. i am so grateful to have come across this recipe. i’m also grateful the recipe was only for six brownies – because if not, i would be tempted to eat twice as many! thank you so much!

    • Yay yay yay! Thank you for saying so many good things about my brownies! I agree with you that the black beans are COMPLETELY undetectable. They taste like a friggin’ brownie, only softer and more indulgent. How great?!

      Thanks for sharing, Jessica!

  30. I am going to make these later today. After reading the recipe I am unclear on the size of the muffin tin. Is it regular size or mini muffin size?

    Hope you have a chance to answer this in time!

    Thank’s for the great recipes!

    Susan

    • Regular size muffin tin! Thanks for asking!

      • The brownies were a big hit! My husband says “this recipe is a keeper”! Thank you, for responding. I got your reply just before I started baking. Perfect timing! I check your site everyday and I can’t wait to try all your delicious recipes!

        • Susan! You are so sweet. I’m glad you got my response in time and that the brownies turned out well. So grateful to hear that you’re as excited about my recipes as I am! Makes my heart glad :D

          • Our 6 little brownies really made the rounds. I gave two away to the mother of the little baby that I watch. Her and her husband loved them, especially since they are also gluten free! My husband brought one brownie to work and had to split it four ways so that three co-workers could try it! Poor guy, he only had a tiny bite. The good news is that everyone liked it and went to your site for the recipe. My daughter is also going to try them out. She lives in another town and I raved about the recipe so much that she is making them asap! I am hoping that the more fans you get, the more recipes you will send our way! Thank you!!

          • Susan, thank you so much for spreading the love! I greatly appreciate it. I’ll see what I can do about creating more recipes like this one. Thanks again!

  31. Holy moly, these were amaaaa-zing! I’ve made them twice now as mini-muffins, and everyone loved them. I didn’t have black beans, so I used kidney beans instead, and also used agave nectar (omitted water in the flax egg). Unbelievable! Thank you for sharing this fabulous recipe! Love the use of coconut oil too. =D

    • Belinda! Thanks so much for saying hi and letting me know these turned out well for you. These are byfar my favorite brownies and I’m glad they’re finding a place in other healthy eaters’ hearts too. Much love!

    • How do you measure out the Agave nectar compared to the sugar? and Which one? there is 3 different kinds at my store?

      • If you use agave nectar – any kind – I would sub it in 1:1 for the sugar. If it looks a little too moist at that point, compensate with a little flour of some kind.

  32. Does the 2/5 T water that goes with the flax mean between 2 and 5 Tablespoons of water, or does it mean two-fifths of a tablespoon of water?

    • sorry for the delay! It’s 2.5 tablespoons, as in two and a half.

  33. Omg I just tried these.. they taste sooo sinful who would’ve thought they’ve got beans in them?? gluten free and egg free.. what a bonus! I love the fudgy texture inside though its a bit on the soft side. They turn out looking very black which was a bit of a shocker for me at first. They def don’t cut well as you said. I made them in a square tin and I totally agree with your decision to use a cupcake tin instead. Thanks for the eye opening recipe btw!

    Cheers :)

    • Adeline, thanks for sharing! I’m glad you liked the taste of these. A cupcake tin is the way to go on these, as you said. I’m sure you’ll find the texture and shape much more appeasing that way.

      Cheers to you as well!
      Dana

  34. would it matter if i substituded the black beans for brown beans?

    • Give it a try! It might work : )

  35. I tried this recipe. They were awesome. Thank you for sharing this recipe

  36. These look awesome! What does the coffee/espresso add, though? I am not a coffee drinker and don’t know that I necessarily want or need to go out and buy some just for this.

    • You can probably just skip it! It just adds a little depth and complement to the chocolate flavor. But try without though, just watch the consistency!

  37. I was pretty excited to find a recipe that is both gluten free and vegan… my first attempt fell in the middle so I just filled the center with raspberries. http://www.flickr.com/photos/jadegreenproductions/7214287514/

    I tried again, this time in mini silicon cupcake pans… I added mint extract to these ones and they turned out very lovely. I love chocolate mint. :) http://www.flickr.com/photos/jadegreenproductions/7214294328/

    • Lovely! Thanks for sharing. Those look great.

  38. I dont have flaxseeds,would chia seeds work (or 1/2 a egg??). I wonder if I could use stevia crystals for part of the sugar?? The added coffee and coconut oil should adds lots of wonderful flavor (other blk bean recipes I tried were pretty bland) !! I make regular brownies with the coconut oil and they are always requested for gatherings.Wanna make these now :)

    • Yes, I’m sure chia seeds would work. Not guaranteeing a similar texture, but let me know how it works!

  39. I doubled this recipe and it made 7….confused! Either way, the batter tasted good! In the oven now :)

    • Excellent finished product! Definitely going to make these again )and again and again)!

  40. These are really good! Even my husband, who is skeptical of all healthification of his favorite foods, liked them. I forgot the baking powder, so they turned out more like flourless chocolate cake. Speaking of which, is there supposed to be flour in them? Either way, I was thrilled – these rated far above the beet brownies I tried once!

  41. O.M.G. This is insanely delicious… I had no doubt it would be, but I just sat 47 minutes waiting for them to bake and then cool, and it was sooo worth the wait! But now that the wait is over, I’m going to make another batch as soon as I polish off the first set… Yummmeeee! I used miniature silcone baking cups and ending making 11 bite sized brownies, and I’ve already polished off 3… the next set I make is to share, but this set is for me! :-) thank you sooo much!

    • haha, so awesome to hear you liked them!!

  42. These look sooooo good!!! With so many positive reviews, I’m making them today. Yum!

    • Yay! Let me know how they turn out!

  43. Oh my goodness. I doubled the recipe and used 3 packets of the Starbucks “Via” instant coffee. These are ridiculously amazing!! And, I love that they’re gluten free w/o having to buy any weird ingredients!! Even my husband, whose tastes are slowly growing from incredibly timid to mildly adventurous, can’t get enough!!

    • Oh, I forgot, I made them without the coconut oil. They were still amazing.

  44. Made these tonight for a get-together I am going to tomorrow where the co-host is vegan. I had everyone in the house (6 people, including myself and two children) try it and none of them could detect the bean taste. Next time I make them though, I will be lining the tins with liners and not using as much chocolate chips (I increased the amount). I let them cool at room temperature for 30 minutes and ended up having to put them in the fridge to harden up a bit for another hour and they were still a little difficult to get out. Or I might just add the chips to the top next time instead of mixing them in because the chocolate chips that were in the bottom of the tin wells stuck right to it and were quite difficult to get out.. and they were pretty oiled up. I used grapeseed oil and dark cocoa powder and will probably also reduce the instant coffee amount next time.

  45. These were among the best brownies I’ve baked (including non-vegan). I told myself – oh wow 100 calories a brownie! and I could eat it for 6 days if I froze it!

    Nope. Ate 5 in one sitting. Totally worth the extra trip to the gym. I only managed to save one to see if it would be even better the next day and my roommate ate it and didn’t suspect ANYTHING and asked me where I bought the brownie! I guess that means I’ll have to bake another batch to see if it’ll be better the next day…

    Thanks so much for the recipe :)

    • haha! I lacked will power with these as well – totally worth the extra workout. Glad you enjoyed!

  46. Just made these and sampled one…DIVINE! I’m going to try and pass them off on my non-vegan, non-GF family this evening! :-) Thanks!

  47. Hi there, i found you on pinterest, this looks yammie, but what do you mean with beans? Coffee beans? Or choclate beans ore real beans? Thank you for sharing. Greetings from Janine from Germany

    • black beans!

  48. Ohhhhh so delectable! Thank you!

  49. Such a great recipe! My batter was a tad on the liquid side so I added 1 T of pastry flour, but I obviously misjudged it…it came out borderline-crumbly, but still very good. Next time I will trust the recipe and hope they turn out just right. Thanks!!

  50. I was so excited to find a black bean brownie recipe that was vegan! I just made these, and they are SOOOOO good. I triped the recipe and made an entire pan of “normal sized” ones and a pan of mini ones as well. Didn’t take me long to inhale three of the darn things… will watch myself the next time I make them, but man! They are amazing brownies, no matter if someone is vegan or not!

  51. Obsessed. Obsessed. Obsessed. These are absolutely amazing. I sub peanut butter for the coconut oil, as coconut oil isn’t something I keep in my kitchen. Amazing.

    My dirty little secret: I make them when my husband goes out of town so I don’t have to share them.

  52. The directions are typed out rather strange. Do I just add the coffee powder? or final coffee drink?

    • yep! add it straight in, strong coffee or instant coffee. I used a little finely ground espresso powder. Sorry for the confusion!

  53. One word… WOW! I made these last night and they are gooey, fudgy and absolutely delicious! I put them in the fridge overnight and they are even better today. Even though I let them sit for 30 minutes after they came out of the oven, they were a little difficult to get out of the muffin pan because they were nice and gooey. But they solidified a bit in the fridge and were MUCH easier to eat today. I will be making these again and again! I was looking for a vegan, gluten-free black bean brownie and this is a keeper! And the bonus is that I will actually be able to sneak some beans into my 3-year-old, who helped me make them :) Thanks for the great recipe!

    • Thanks! So glad you enjoyed these!

  54. Made the brownies tonight only I substituted rice syrup for the sugar and I was a little worried but they came out great and even my 7 yr old wanted another one and my husband told me to hide the rest! The syrup made the brownies a little more sticky so in the future I am thinking of adding a Tablespoon of oat flour to give it a little more solidity. I also used black beans that I had made myself. Super great recipe. Thank u for sharing.

  55. I will be trying these out
    I’m vegan (and trying to go somewhat low-carb with my diet) so I’m obsessed with these healthy dessert ideas
    The last black bean brownie recipe I tried said to add liquid coffee and it worked fine, but I’m curious how coffee granules will work, maybe they would mask the taste of the black beans even more

  56. Had company coming over last minute, so decided to make these because I am in love with this recipe. Ran to my pantry and there were no black beans. I’m glad to report that white beans can be substituted and the result is exactly the same!

  57. Wow! These were absolutely fantastic! All of my kids devoured them – even my extremely picky, bean-hating child. This is BY FAR the best gluten free, vegan brownie I have ever tasted. Thank you so much for this amazing recipe.

    • Yay! So glad you liked them, Kay!

  58. Do you think you could use black soy beans instead of regular black beans?

    • I really can’t wait. Wouldn’t hurt to try but it may yield a different taste/consistency.

  59. I loved this black bean brownie recipe! Will make again soon :) Thank you for all of your great ideas and recipes!

  60. The first batch was a bit loose, so made two more batches and added 1 heaping teaspoon of coconut flour to each and they are perfect! How deliciously healthy!

  61. don’t own a food processor :(

  62. I just tried these babies out today, and they were amazing!! My non-vegan room mates even gave them a 10/10 :)
    Thanks a lot for the recipe!!

  63. This is a fantastic recipe! Since the middle of them are a bit sunken in I added a tiny dollop of maple cashew cream ( cup of soaked cahews/1/4c water and a T of maple syrup, proccesed in vitamix) and topped it with a sprinkle of walnuts! Such a hit! THANK YOU!

  64. I just made these, and they are great! The batter tastes great, the house smells great, and the final product is delicious as well. I used agave and compensated for the liquid by adding a Tbsp of coconut flour per 1/4 c agave. I’m not GF, but figured, why ruin a good GF thing? I did have to cook them for about 5 minutes longer as well. I made some in a silicon cake bar pan, and some in a regular muffin tin (I tripled the recipe), both came out great! I’ve tried other black bean brownie recipes and didn’t like them nealry this much. I always seem to have leftover beans (and black beans are my son’s favorite) so I will definitely make these again, although probably not until I get some coconut sugar in the house, using agave for a triple batch was way too expensive!!

  65. Do you know if they would work with kidney beans? The recipe looks so good, and I want to try it, but we only have kidney beans. :)

    • I’d think it’d be OK, but the flavor might be a little different. Give it a try and see how it goes, though!

      • Thanks :)

  66. I made a triple batch of mini brownie bites for my vegan Superbowl party and they all disappeared! These were FANTASTIC! The non-vegans devoured these delicious brownies and refused to believe that I used black beans.

    I kept my brownies in the fridge overnight and they firmed up perfectly. The taste was more amazing than when I had baked them the night before as well. Thanks so much for this great recipe!

    • Yay! So glad they worked out for you. One of my favorite and most popular recipes to date!

  67. Just wanted to thank you for this recipe for chocolate bliss. Since we try to eat fat-free, I totally left out the oil, and they still turned out fantastic. I’ve made them several times for my husband and myself since we both love them, and friends we’ve shared them with have all liked them too.

  68. can we use a regular egg instead of flax egg and if so does that effect the nutrition a whole lot?

    • You can use a regular egg though I have not tried it myself. No, it would not affect the nutrition a lot, but would add more cholesterol/fat. Hope that helps!

  69. I just made a huge batch of these. The batter and finished product are super yummy, but after cooling for 30 minutes they are too gooey to get out of the tin (so I just crammed the delicious wad into my mouth). I used agave nectar in place of the sugar, but other than that, I followed the recipe. Suggestions?

  70. I made these yesterday. They were fabulous!

  71. Can’t wait to make these for a Friday night dinner party! Do you think I could freeze these? I’m just wondering how they would taste/hold up after they’ve thawed..

    Thank you! love your site :)

  72. Mind-blowing!! I’m shouting this recipe from the rooftops, people. With or without chocolate chips, it’s amazing how well these turn out. THis is seriously my first successful homemade brownie recipe, and they just happen to be simple and full of fiber. I am in love!

  73. I’m making these for Easter! Excited to try a new recipe while I’m transitioning into a vegan lifestyle AND excited to fool my family ;) haha!

  74. Will these freeze well? Has anyone tried?

  75. These turned out super good! I didn’t have vanilla, so I used maple syrup instead. I also added some cardamom…
    This recipe is going into my stash pile

  76. made these today and bout fell out of my chair at how DELISH these are. gooey, warm, chocolatey… everything you’d want in a brownie.. I would like them a bit bigger so it would not seem like i was eating so many. will serve to our teens and see what they think. I doubled the recipe (thank goodness) and used organic coconut palm sugar instead of regular sugar. did not have vegan chocolate chips so i used dark chocolate ones.. I will make these again and again. Usually take recipes and never comment.. i just had to come back to thank you for this goodness. I will now comb your site for other recipes i can try……

  77. I just pulled these babies out of the oven! OMG! Just a tiny taste and I am already in heaven! I doubled the batch, used parchment paper cupcake holders and added some oat flour to the mixture. I just can’t seem to follow a recipe exactly, always needing to make changes. Oh well..thanks for the inspiration and I’ll be bookmarking this page!!

    (My husband has stated in no uncertain terms that he would NEVER eat black bean brownies….we shall see about that!!)

  78. OMGGGGGG I was skeptical at first ALSO because I have made a Quinoa cake and sugar free GF cupcakes in the past few days and they were both horrible BUT I licked the spatula and died!!! I did use almond butter I made with flax and cinn instead of coc oil and I used honey instead of sugar and they’re in the oven. Thanks for sharing. Your website is presh!!

  79. I make these regularily – they are AMAZING.
    But I want to make them for a bake sale – so need to make one tray or slightly bigger cupcake / muffin size ones. Has anyone tried this?

  80. where does the cocoa get put it in?? the ingredients call for it but the directions do not

  81. The instructions say to puree the beans with sugar and coffee, but what about the rest of the ingredients? Do you mix them with the food processor, or by hand in a bowl? There seems to be some missing steps…

  82. I followed the directions exactly the first time but it barely made 4 muffins. My 12 cup muffin sheet makes small muffins so don’t see how 6 is possible. They were very good. Second time added coffee flavoring as I don’t drink any kind of coffee, and also added maple syrup flavoring, cinnamon, and used brown sugar. I doubled recipe and got barely 9 muffins. They were Yummy. For the third time I will substitute date sugar for the granulated sugar and either ground macadamia or hazelnut for the coconut oil for a truly 100% plant based dessert. Thanks for the recipe.

  83. I love this recipe! I doubled the recipe and will probably triple next time. I was hoping it would make more, but that’s what happens when you eat half the batter! ;)

  84. Wow!!! These are incredible! I soaked my beans and I substituted coconut sugar, egg and aded 1 tbl spoon of coconut oil . They turned out AMAZING!!! Thank you so much for such a great recipe. Will be what I make now

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  87. I apologize if you’ve already answered this…but is there anything you can substitute for the coffee/espresso? I don’t drink or have either….thanks!

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