Dairy free brownies
These vegan black bean brownies are healthy and full of fiber and protein. Easy to make. Perfect to have in the morning with coffee or as an afternoon snack. Kid friendly. Oil free, dairy free and egg free brownies. Can be made gluten free.
I made these healthy vegan black bean brownies because I wanted a brownie that I could eat with my morning coffee on a regular basis.
I wanted a brownie that would make me feel good and didn’t give me a stomach ache after.
So, these vegan black bean brownies were born.
These brownies are
- Egg free
- Dairy Free
- High in protein
- Oil free
- Can be made gluten free
- Easy to make
- Black beans – no, you won’t be able to taste these in the brownies. Black beans add protein and fiber to this recipe as well as making them moist and dense.
- Peanut butter – We’re replacing oil in this recipe with peanut butter. This adds protein to these brownies as well and cuts out the oil.
- Coconut sugar – Coconut sugar is great to use because it’s less processed and still has its fiber and minerals intact. If you can’t find coconut sugar, use date sugar or brown sugar.
- Oat flour – To make oat flour, just blend ½ cup of old fashioned or rolled oats in a blender until it breaks down into a flour.
- Baking powder – This helps give us a lift to the recipe.
- Cocoa powder
- Soy milk – Use whatever non-dairy milk you have on hand if you don’t have soy milk.
- Non-dairy chocolate chips – I love adding in chocolate chips after the batter is smooth. It adds another layer of chocolate and texture.
How to make dairy free brownies
- First, make you oat flour by blending ½ cup of old fashioned oats in the blender until it forms a flour.
- Mix everything in the food processor until smooth. Then fold in the chocolate chips.
- Oil a 9×9″ baking sheet and pour the mixture in. Bake at 350 degrees for 25 minutes, or until the center is cooked.
If you get the measuring cup wet before putting the peanut butter in it, it will help it to not stick to the cup.
If you want to learn how to cook black beans in the instant pot, stove top or slow cooker, check out my article on how to cook dried beans from scratch.
If you’d like some more tips on vegan baking, check out my vegan egg substitute guide for baking.
How to store
You can store these on the counter in an air tight container, or in the fridge.
These can also be frozen and then thawed if you make a big batch.
Can I make this gluten free?
Yes! This recipe is very easy to make gluten free. Just use certified gluten free oats to make the oat flour.
Or you can use a gluten free baking flour.
More recipes to try
- Easy vegan granola
- Fudgy sweet potato brownies
- Eggless chocolate mousse
- Crunchy vegan granola
- Peanut butter bliss balls
- Vegan rice crispy treats
- Vegan oatmeal raisin cookies
Share this recipe with someone who needs a good vegan brownie recipe.
Healthy vegan black bean brownies
- 15 oz black beans (drained and rinsed)
- 1 cup coconut sugar (or brown sugar)
- ⅓ cup oat flour (see notes section)
- ⅓ cup cocoa powder
- ½ cup soymilk
- ⅓ cup peanut butter (if you get the cup wet before putting peanut butter in, it makes it easier to spoon this out)
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 1 pinch salt
- ½ cup non-dairy chocolate chips
- Pre-heat oven to 350 degrees
- In a food processor, process all ingredients except for chocolate chips. Add more soymilk if needed but not too much. Once mixture is smooth, fold in chocolate chips, but don't process.15 oz black beans, 1 cup coconut sugar, ⅓ cup oat flour, ⅓ cup cocoa powder, ½ cup soymilk, ⅓ cup peanut butter, 1 teaspoon baking powder, 2 teaspoons vanilla, 1 pinch salt
- Oil or line a 9×9" pan. Place brownie mixture in pan. Bake for 20-25 minutes. Check with a toothpick
- Take out of the oven and let it cool for a bit. It will firm up as it sits in pan and cools
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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