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You are here: Home / Sweets & Treats / Flourless Vegan Brownies

Flourless Vegan Brownies

By Flora & Vino 2 Comments

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Flourless vegan brownies made with black beans, nut butter, and naturally sweetened with maple syrup and dark chocolate. The best black bean brownies!

Flourless Vegan Brownies sliced in pan with knife and chocolate chips by Flora & Vino

Where did September go, friends?! 

I haven’t done much baking this fall, so let’s change that today. 

And I have the perfect recipe; one I’ve been saving for just the right moment. 

I know what you’re thinking. 

“Black bean brownies, Lauren?! That’s SO 2017. ”

So let me preface this by saying that nothing about these black bean brownies tastes like black beans.  

These Flourless Vegan Brownies are dense, fudgy, and chocolate-y with just 5 easy ingredients.

The best part is that they’re packed with plant-based protein, fiber, and healthy fats. 

black beans, maple syrup, chocolate chips, cacao powder, and SunButter on parchment paper by Flora & Vino

What You Need to Make Flourless Vegan Brownies

Here’s what you need:

  • 15-oz. can black beans
  • almond, peanut, or sunflower seed butter
  • raw cacao powder
  • pure maple syrup
  • vegan dark chocolate chips

That’s it!

black bean brownie ingredients in Vitamix blender by Flora & Vino

How to Make the Best Black Bean Brownies

Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper. 

Add the beans, nut butter, cacao powder, and maple syrup to a food processor or high speed blender and process everything to blend, scraping down the sides as needed.

Continue to blender everything until the mixture is super smooth and creamy. 

Brownie batter with chocolate chips in glass bowl with spatula by Flora & Vino

Next, stir in the chocolate chips using a spatula.

You can stir the chocolate chips right into the blender or transfer the batter to a bowl and add the chocolate chips there. 

brownies mixed in bowl with chocolate chips and spatula by Flora & Vino

Add the batter to the prepared pan and use a spatula to spread the batter into a thin even layer.

Top with more chocolate chips for aesthetics, if you want! 

Bake the back bean brownies for 25 to 30 minutes, or until brownies are slightly firm to the touch and the edges pull away from the pan. 

brownies poured into parchment lined pan by Flora & Vino

How to Serve Flourless Vegan Brownies

Allow the brownies to cool for 15 minutes before slicing them into squares. 

These black bean brownies are delicious for a protein-packed dessert that tastes like a decadent treat. 

Store any leftover brownies in the refrigerator for one week and freeze them for long-term storage!

I love to bake a pan and enjoy squares for dessert after dinner.

Because these brownies are packed with protein and fiber, they’re suitable for breakfast and snacks, too! 

Flourless Vegan Brownies baked in parchment lined square pan by Flora & Vino

Swaps and Substitutions for Black Bean Brownies

You can adjust the sweetness of this recipe by adding more or less maple syrup. 

I heard a TikTok once say that we measure chocolate with our heart, right? 

If you LOVE chocolate chips, you can add more of them, too! 

I haven’t tested these brownies with any other beans, but it should work with another bean, too.

Pick any nut or seed butter that you have on hand, but I love SunButter or almond butter for a neutral flavor. 

Enjoy! 

Flourless Vegan Brownies sliced in pan with chocolate chips and knife by Flora & Vino

More Vegan Brownie Recipes

  • Vegan Cosmic Brownies

  • Sweet Potato SunButter Brownies

  • SunButter & Jelly Brownies

  • Pumpkin Almond Butter Brownies

  • Blueberry Mousse Brownies

  • No-Sugar-Added Black Bean Brownies

  • Cashew Butter Buckeye Brownies

  • Super Fudgy Vegan Brownies

  • Matcha Dusted Raw Brownies

  • Avocado SunButter Swirl Brownies

  • Black Sesame Butter Brownies

  • 1-Bowl Butternut Brownies

Flourless Vegan Brownies sliced in pan with chocolate chips and knife by Flora & Vino

I Want to Hear From You

If you make these Flourless Vegan Brownies, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Flourless Vegan Brownies stacked with chocolate chips and knife by Flora & Vino

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Flourless Vegan Brownies


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  • Author: Flora & Vino
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Description

Flourless vegan brownies made with black beans, nut butter, and naturally sweetened with maple syrup and dark chocolate. The best black bean brownies!


Ingredients

  • 1 15-oz. can black beans, drained and rinsed
  • ⅔ cup almond, peanut, or sunflower seed butter
  • 1/4 cup raw cacao powder
  • ½ cup pure maple syrup
  • ½ cup vegan dark chocolate chips + more for topping 

Instructions

  1. Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper. 
  2. Add the beans, nut butter, cacao powder, and maple syrup to a food processor or high speed blender and process to blend, scraping down the sides as needed. Continue to process until smooth. 
  3. Next, stir in the chocolate chips using a spatula.
  4. Add the batter to the prepared pan and use a spatula to spread the batter into a thin even layer. Top with more chocolate chips for aesthetics, if you want! 
  5. Bake for 25 to 30 minutes, or until brownies are slightly firm to the touch and the edges pull away from the pan. 
  6. Allow the brownies to cool for 15 minutes before slicing into squares. 
  7. Store any leftover brownies in the refrigerator for one week and freeze for long-term storage!

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar-Free, Sweets & Treats

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Reader Interactions

Comments

  1. Sierra

    February 21, 2025 at 8:48 am

    These make a great snack! I halved the recipe because I didn’t have an 8×8 pan and used 40g of agave. Next time, I will experiment with using 30g to achieve a darker cocoa flavor! I used black tahini, which is amazing in baked goods.

    Reply
    • Flora & Vino

      February 26, 2025 at 1:47 pm

      Hi Sierra,

      I’m so glad that you enjoyed these! I bet that black tahini was a delicious addition!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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