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Spicy Vegan Black Bean Brownies

A spicy, chewy, rich, and decadent brownie made with black beans. No oil, no processed sugar, and gluten free.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Author: Linda & Alex


  • 2 tablespoon ground flax seed plus 6 tbsp 90 ml water, mixed well
  • 1 cup 132 g oat flour
  • 1 ¼ cup 141 g cacao or unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon finely ground sea salt
  • 2 teaspoon 5 g ground cinnamon
  • ½ teaspoon cayenne powder optional
  • 30 ounce 878 g cooked black beans, drained and rinsed well
  • 1 cup 240 ml pure maple syrup
  • 2 teaspoon 10 ml pure vanilla extract
  • ¼ 60 ml cup water, add more by the teaspoon if needed.


  • Preheat the oven to 350°F (176°C) and grease a 9 x 7 inch (28 x18 cm) pan.
  • Make the flax eggs and let sit.
  • Add the oat flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper to the food processor and grind the oats into flour. Add the beans, flax eggs, maple syrup, vanilla, and water and process until the batter is smooth and creamy. If it’s too thick add 1 teaspoon of water at a time until it’s spreadable, but not watery. It should be thicker than cake batter, but not as thick as cookie dough.
  • Bake for thirty minutes or until an inserted toothpick comes out clean. Cool on a rack.
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