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Vegan Black Bean Brownies

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Author Jennifer Rao - Around the World in 80 Cakes


  • 1 cup (4.8 oz) all-purpose flour (dip & sweep method)
  • 3/4 cup (2.5 oz) dutch processed cocoa powder (spooned into a cup)
  • 3/4 teas baking powder
  • 3/4 teas salt
  • 1 1/2 cups sugar
  • 1 15-oz can black beans, drained and rinsed
  • 3/4 cup (6 oz) rice milk (or other non-dairy milk)


  1. Preheat the oven to 350F. Grease a 9x9 inch square pan using baking spray (the kind with flour in it). Spread the spray around using a pastry brush. If you don't have baking spray you can grease and flour the pan.
  2. Sift all the dry ingredients together into a medium bowl. Whisk well to combine, set aside.
  3. Put the drained and rinsed beans into a blender along with the rice milk. If you don't have non-dairy milk you could use water in it's place. Puree the beans for about one minute. The mixture should be fairly smooth.
  4. Pour the bean puree into the dry ingredients and stir until all the liquid is absorbed and well combined.
  5. Pour the batter into the prepared pan and smooth out. Tap on the counter a few times to eliminate any air bubbles.
  6. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Allow to cool on a wire rack for at least one hour before cutting. Store in an air tight container in the fridge.