Name: Vegan Caramel Black Bean Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: vegan
Ingredients: 2 tbsp ground flax meal + 6 tbsp water (18g); 1.5 cup black beans (258g // 1 15oz can black beans rinsed and drained); 1/3 cup peanut butter (83g); 1/3 cup cocoa powder (50g); ½ cup coconut sugar (90g); 1 tsp vanilla (5g); ¼ tsp baking soda (1g); 1/2 tsp salt; 1/2 cup dark chocolate, chopped (75g); 3-4 tbsp Nature’s Charm Caramel Sauce (45g); flaky salt for topping, optional

flourless vegan black bean brownies on parchment paper with caramel sauce cut into 9 squares landscape photo

These Vegan Black Bean Brownies are so fudgy and decadent you won’t believe they’re actually healthy and so easy to make! They require just 9 pantry staple ingredients that are gluten free, oil free and refined sugar free!

This Post is Kindly Sponsored by Natures Charm

gluten free vegan black bean brownies on parchment paper with caramel sauce on top cut into squares close up shot

Beans in dessert is not a new thing by any means– one of my very first posts on the blog was actually this Chickpea Cookie Dough recipe! Beans really don’t taste like much… they usually end up tasting like however you flavour it. They have a great body and can have a really nice texture to them when blended well.

I’ve made brownies using pumpkin and avocado, and a rich brownie like chocolate cake using tofu… so next up I wanted to tackle some brownies made from beans!

And since I used to make this healthy brownie batter back in university with black beans every single night for dessert, I knew black beans would work really well with chocolate.

And yesss guys, they were a huge success!! Literally, my ideal brownie. Fudgy, rich and decadent. Plus, they don’t dry out at all even after a couple days!

ingredients for flourless black bean brownies with caramel sauce

Ingredients in These Healthy Black Bean Brownies

These brownies are made with just 9 wholesome ingredients ya’ll, and I’m guessing you already have these in your pantry too!

Black Beans: a fiber rich base that replaces flour in brownies and makes them extra moist.
Flax meal: replaces eggs and holds this brownie together.
Peanut Butter: replaces butter, makes it richer and also acts as a binder.
Cocoa Powder: cause they’re brownies!!
Coconut Sugar: keeps these brownies refined sugar free.
Dark Chocolate: makes these brownies extra fudgy.
Nature’s Charm Caramel Sauce: a delicious sweet n’ gooey addition!

How to Make Vegan Black Bean Brownies

My favourite thing about this recipe (other than the fact that they’re freaking delicious) is that they’re so easy to make in just the food processor! No stirring and worrying about over-mixing. Here’s a brief run down:

Blend all the ingredients together into a food processor except the dark chocolate until combined and smooth.
Add in the chocolate and pulse the mixture together.
Transfer brownie batter into a 6×6 inch lined baking pan. Smooth out the top evenly using a spatula. Spoon caramel sauce on top, then spread or swirl it so it melts evenly.
Bake for 30 minutes or until the top begins to get crackly. Cool completely before cutting.

And the Result?

Slightly crispy edges and super fudgy and chocolaty on the inside… oh, and that gooey sweet caramel top just brings it up 10 notches.

flourless vegan black bean brownies on parchment paper with caramel sauce on top cut into squares close up shot

Extra Tips to Perfect Vegan Brownies

Don’t Let the Batter Heat Up: When blending, make sure the batter does not become too warm or the chocolate will melt into the batter and it can get pretty difficult to smooth out the brownie.
Use a Small Baking Pan: This keeps these brownies thick, moist and gooey. You CAN use a 8×8 inch baking pan but note that they will be thinner and you may want to reduce baking time by 5-10 minutes.
Use End-of-the-Jar Nut Butter: I’ve used both “runny” nut butter and the stuff at the bottom of a nut butter– I’ve found the dryer stuff to work really well in this recipe. Runny nut butter makes these brownies more moist and melt-y whereas the dryer stuff makes them more dense and truffle like.

How to Store Black Bean Brownies

Since these brownies have beans in them they should be kept in the fridge in an air tight container. Black bean brownies will last in the fridge for 5-7 days or up to 2 months in the freezer. Eat chilled, at room temperature or microwave for 15 seconds to get them warm and gooey.

Helpful Equipment to Make This Recipe

healthy vegan brownies on parchment paper with caramel sauce on top cut into squares close up side shot

I hope you try and love these vegan black bean brownies as much as I do! They’re a great healthy dessert for when you’re craving something sweet but still a little more nutritious 🙂

fudgy eggless black bean brownies on parchment paper with caramel sauce bite shot

Craving More Heathy Vegan Chocolate Desserts? Check Out:

oil free vegan black bean brownies on parchment paper with caramel sauce and flaky salt on top cut into squares close up shot

If you recreate this Vegan Caramel Black Bean Brownies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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