Vegan Black Bean Fudge Brownies

Vegan Black Bean Fudge Brownies


My first reaction when one of my followers on Instagram told me about black bean brownies was something along the lines of: what? You can put beans in a brownie?? Once I let that thought kind of sink in, I was intrigued. I searched around a bit online and sure enough, black bean brownies was a thing. Seemed legit enough, so I got straight to it and started cooking up some black beans.


Vegan Black Bean Fudge Brownies


After that I just mixed some dates for sweetness, vanilla essence, cacao powder and a few tablespoons of peanut butter before popped it in the oven. I tried not to get my hopes up since I had a creeping suspicion that you would be able to taste the beans. I mean, it does seem a little bit too good to be true that you can make delicious fudge brownies that is also perfectly nutritionally balanced. One bite was all it took to win me over. In order to be completely sure that the beans were unnoticeable, I served it to my family as if they were just the regular brownies I usually make. I let them devour the entire thing before asking them whether they could guess the secret ingredient or not. My little sister asked if it was potatoes or rice (those ideas were certainly… umh, out of the box!). My parents were clueless. I dramatically revealed that it was in fact black beans. The response? “shut. the. front. door.”

Victory. *insert my trademark evil smirk*


Vegan Black Bean Fudge Brownies

Vegan Black Bean Fudge Brownies
Ingredients, makes 8 x 8 inch pan:

  • 3 cups cooked black beans (or drained and rinsed canned beans)
  • 2-3 cups dates, pitted *
  • 1/2 cup high-quality unsweetened cacao powder
  • 2 tbsp all-natural peanut butter (or almond butter if you dislike peanuts)
  • 1 1/2 tsp vanilla essence
  • 1/2 tsp maldon salt
  • Raspberries or other berries, for garnish

Optional add-ins:

  • 1/2 cup chopped walnuts
  • 1/2 cup sugar-free dark chocolate chips
  • 1/2 cup unsweetened shredded coconut



1. Preheat oven to 100 degrees Celsius/215 degrees Fahrenheit. Start by processing together the dates, vanilla and nut butter in a food processor (or high-speed blender) until you have a creamy paste. Add in the black beans as well, and continue until properly combined. You want this to get as smooth as possible without having to add any liquid. If you find that this is outright impossible, you can add up to 2 tbsp of water to make it easier. Scoop this into a bowl. Like you can see from the picture below, the dough should not be too sticky! If it is, you added in too much water. Do not panic though instead just follow the remaining steps, reading the last one thoroughly.

Vegan Black Bean Fudge Brownies

2. Add in the remaining ingredients into the bowl and knead it together using your hands in order to get it completely mixed. Now is the time to add in any add-ins if you wish (it tastes amazing plain as well!).

3. Grab a relatively small baking pan and line it with parchment. Dust the bottom of the pan with a bit of cacao powder before spreading in the batter. Press it down firmly using your palms and place the pan in the oven. It should bake for about 1 1/2 hours, or until it has a nice baked surface (see picture below). It will still be a bit “fudgy” though, which is why you have to allow it to cool completely before slicing into small squares. If you added too much water you might need to store it in the refrigerator for 1-2 hours to let the cake firm up more. It will not affect the taste. Garnish with a fresh berries and enjoy!.


Vegan Black Bean Fudge Brownies

Vegan Black Bean Fudge Brownies

Vegan Black Bean Fudge Brownies
Additional notes (*):

  • I made two batches of this, one using 2 cups of dates and another using 3 cups. Personally I preferred the one using less dates, because it was less sweet and had a richer and fuller taste. Both my parents agreed with this. My little sister (who has more of a sweet tooth) preferred the latter version. Therefore I will leave it to you to decide how much you want to use depending on your preferences. 


Vegan Black Bean Fudge Brownies


Enjoy and have a wonderful Easter!



  1. Cate says

    OMG! I made these for snacks on my flight tomorrow and I can’t believe how yummy they are! SO rich and fudgy. My mom even loved them and she’s so picky about my vegan cooking. This is definitely my new go-to recipe for brownies!!

  2. says

    Hi Solveig! What kind of dates do you use? I’m thinking about ordering them in bulk from a website to cut down on cost, and there are many different types to choose from. Right now I use Deglet, but is there one better? Thanks!~Judy

    • says

      I usually use Rotab dates! They are by far my favorite and are perfect for baking. Deglet noor are also a nice option. Just make sure they are not drenched in syrup as that kind of defeats the health-aspect of using dates! :)

    • says

      I have never attempted to make this without any nuts, so I really cannot vouch for the result. I personally find that the nuts really brings out the fullness of the brownies, all while making it taste very rich. It also aids in rounding out the taste, that way you avoid it tasting like beans. You might want to add some other sort of fat source, like maybe some sugar-free chopped dark chocolate? Hopefully you find a way to make it work!

      • says

        Good point, thanks! I don´t avoid oils, so I might add some unrefined red palm oil :) Not the same, I know, but it might work…will let you know!

        • says

          Ok, I think my beans had too much liquid in them, it´s more of a pudding even though I baked it reeeeally long and in the second round even on much higher temperature :D next time I´ll try to make my beans really dry and also add three cups of dates instead of two, so it tastes less beany and more like dessert :D in my case baking is always adjusting, adjusting, adjusting haha

  3. Jason says

    If i may suggest next time you should try using azuki beans instead of black beans. azuki beans have a mild sweet taste.

    ….by the way i really enjoy reading your blog.

  4. Savage says

    I’ll admit, I was a bit hesitant to try a bean brownie recipe – I tried one earlier this year and it was futile – but this sounded too interesting to pass up, what-with the dates added in. After my batch was cooled off and I had a bite of one – wow! It was amazing! Thanks so much for sharing this delicious, rich, healthy recipe!

  5. Ida says

    That sounds delicious! I Wonder how many dl there goes for one of your cups (we don’t have cups in DK, and I know the size of a ‘cup’ is different from country to country.
    Have a nice week!

  6. Ellen says

    So today is the first time I baked since going vegan two months ago, and this is what I decided to do. I wanted to do your lemon and blueberry cake originally since I love fresh fruity flavors more than chocolate, but my store was out of unsalted cashews(!!!!!!!) But these were divine, and so thought my mom who happen to be most skeptical about most things vegan.

  7. Lynn says

    I just made this last night and they are freaking awesome! My husband who is very skeptical and picky ate three last night! So good! Thanks for sharing the recipe!

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