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"Blackies" (Black Bean Brownies)

What you need: 

1 (15 1/2ounce) can black beans, rinsed and drained
3 egg replacers (I used 3/4 cup applesauce + 1 1/2 teaspoons baking powder)
3 tablespoons vegetable oil (I used canola)
1/4 cup cocoa powder
pinch salt
1 teaspoon vanilla extract
3/4 cup vegan sugar
1 teaspoon instant coffee or mint extract, to taste, optional
1/2 cup vegan chocolate chips, optional, but highly recommended
cayenne pepper, to taste, optional (don't use if using mint, but otherwise highly recommended)

What you do: 

1. Preheat oven to 350 degrees F. Grease 8x8" pan.
2. Blend everything together in your blender, and then pour into prepared pan.
3. Bake for 30 minutes or until the top is dry and the edges pull away from the side of the pan.
These are extremely gooey; keep this in mind! You can't taste the beans at all, and I practically ate the whole pan myself, they were so good. Try them; you'll be glad you did!

Preparation Time: 
40 minutes
Cooking Time: 
Recipe Category: 



These unfortunately did not turn out well for me. I had no problem with it being too wet, the texture was pretty darn good actually, but it was realllly thin in the pan and the flavour just really wasn't there. I added baking powder and actually a teeny tiny bit of flour to thicken it up a bit. I don't have a blender but I mashed everything up and I thought I had done so pretty well... so I will make these again when I get a blender, that may well be the issue.


these look good and i've added to my recipe box to try later.
if it's too gooey, maybe one could substitute bean flour for the mashed beans?  you can get chick pea or fava bean flour at health food stores ... usually in the bulk food section.  it's made entirely from beans and is nutritious.  but seeing that many people have had success with the recipe as-is, maybe the flour is unnecessary.


As you can see from the photos I posted, it doesn't come out like pudding when I make these.  You may want to make sure your beans are very well drained, and cut down somewhat on all liquid ingredients. 


I am eating these right now, it is a very quiclk and easy recipie although I wouldn't say it makes brownies per say, I did follow the recipie exactly, they were all mushy so I cooked them for (get this) an HOUR longer!! :o lol they still are very "pudding" like. the sides are crispy, I wonder how they would be in a muffin tin? Hmmmm This has GREAT flavor and is so weird I love it. I will have to experiment with getting it to set up. ;) Thanks!! yumm.


WOW..tis ii have to try ..may I ask //what are the round sliced  weiner looking things on top ?? Maybe my computer was wacky!!


Oh, yeah,  I should have mentioned that these should be stored in the fridge-- thanks!!

I think soy flour tends to give it a weird aftertaste...

You can try using the powdered egg substitute instead of applesauce; that might make it a little cakier.  These are definitely gooey brownies, and won't have the texture of the fluffy kind.

I have a Vitamix and never had a problem getting things smooth... I think it depends on how good your blender is...  you can try stopping the blender after a while, then hand-mixing everything in the blender and turning it on again.  That should get the chunks moved around enough to be blended properly.

Hope this helps...


Lamecarrot, how's your blender? It's probably not ever going to be super smooth unless your blender is a good one. As for the flour, Birdperson said the she added a couple TB. of flour in place of applesauce.


So- I was really psyched to try these.. and followed the recipe closely (minus the oil, as i didnt have anything but olive) but that was replaced with apple sauce. This, unfortunately didnt come out as i'd hoped (and read). Any tips on how to get the beans super smooth? I think this recipe needs a little flour, or at least something to help it be a little more.. brownie-ish. I'm totally willing to try this again, so PLEASE any tips???


Oh yeah, VERY IMPORTANT NOTE!! *Store these in the fridge.* It will be okay to keep these out on the counter for a day or so, but after that the beans start to get a little funky.


Any suggestions for a another type of bean to substitute?  Black beans are not very common where I am.. are they a dense bean?

You can substitute chick peas (garbanzos) for black beans.  I've made garbanzo brownies numerous times (including for a health fair) and people were in shock that brownies could be made with beans and couldn't believe how delicious they were. :)



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