Healthy Vegan Brownies: Fudgy, Oil-Free, & Gluten-Free

May 19, 2018

These healthy vegan brownies are created with two unusual and wholesome ingredients.

Cooked black beans replaces most of the flour and avocado replaces the oil component. What you end up with is a fudgy, delicious, dairy-free, gluten-free, oil-free brownie.

There are many ways you can make these healthy vegan brownies your own. You could add chopped walnuts or non-dairy chocolate chips.  You could also replace the maple syrup with 3/4 cup of vegan sugar for a sweeter brownie.

Whatever you decide, no one will ever guess that they are eating a black bean avocado brownie. I call it desserts with nutritional benefits!

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Healthy Vegan Brownies – Fudgy & Oil-Free

Healthy Vegan Brownies, Fudgy, Oil-Free & Gluten-Free
 
Prep time
Cook time
Total time
 
These delicious, fudgy, healthy vegan brownies have two secret ingredients. Avocado instead of oil and black beans instead of flour and don't worry, you would never know black beans were an ingredient. Also, some people prefer these sweeter and use vegan sugar instead of the maple syrup.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 15-ounce carton cooked black beans, well rinsed and drained
  • ½ of small avocado
  • ½ cup cocoa powder
  • ½ cup oat flour (or gluten-free, wheat or white flour)
  • 2 flax eggs
  • ⅛ cup soy or nut milk
  • 1½ tsp vanilla extract
  • ¾ cup pure maple syrup (or ¾ vegan sugar)
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
Optional add-ins - walnuts & dairy-free chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees F
  2. Lightly grease a 9 x 9 baking dish and line the bottom with parchment paper.
  3. Add all the ingredients except the optional add-ins to a food processor. Puree for approximately 2-4 minutes. You want it smooth and it will be thick.
  4. Evenly distribute the batter into the baking dish.
  5. Bake for 30 -40 minutes or until the the top is dry and the edges start to pull away.
  6. Remove from oven and let cool for 30 minutes before removing from the pan.
  7. Store in an airtight container for a couple of day or refrigerate to keep longer.
  8. *Two flax eggs can be made by combining 2 tablespoons of ground flax and 5½ tablespoons of water. Put into the refrigerator for 10 minutes to thicken.

 

 

 

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23 thoughts on “Healthy Vegan Brownies: Fudgy, Oil-Free, & Gluten-Free

  1. Oh my gosh! I can’t wait to try these. They look delicious and even with my limited cooking skills, I might be able to pull these off 🙂

    1. Thanks Grover for taking the time and letting me know, and thanks for being part of our health & wellness community!

  2. Thank you so much for sharing this recipe. I am completely in love with these brownies. They taste amazing and super delicious. All my non vegan friends loved them as well and couldn’t get enough of them.

    1. Hi Jillian – thank you so much for taking the time and sharing your feedback ! and thanks for being part of our healthy community! Nancy

  3. I’m making these now for a group of church folks who are meeting here. Can’t wait to taste them myself and see how others respond to them.

    1. Hi Marley – I hope they enjoyed them. Thanks for stopping by and for being part of our healthy community!

  4. Oh man. I’ve had some good black bean brownies and these were not good. These tasted like cooked sweet black beans. So sad. So much syrup and avadaco in the trash 🙁

    1. Hi Jaime – I am so sorry that they didn’t work for you. I know how frustrating it is to make a recipe, not like it and waste all those ingredients. So many people have enjoyed the brownie recipe (see below) but like all food, not everything is for everybody. Thanks for your feedback and for being part of our healthy community.

  5. I didn’t have any black beans so used chick peas instead and it worked a treat! I also used rice malt syrup and reduced the quantity to 1/2 cup and they were still great! I’m going for round two today with black beans this time 🙂

    1. Love the idea of using chick peas Rachael. Thanks so much for taking the time to share. I appreciate it!

  6. Thank you so much for this amazing recipe! I used a 19oz can of beans and sprouted spelt flour. The brownies came out great, my whole family enjoyed them very much. I was looking for an oil-free recipe and using the avocado instead is brilliant!

    1. I appreciate the feedback and thanks for stopping by Christine and thanks for being part of our healthy community!

  7. Just popped these in the oven but we tried the batter and as a baker these are pretty darn close to tasting like traditional brownie batter. I substituted garbanzo beans for black, carob powder for cocoa, agave for maple syrup, and almond/coconut flour for the oat flour. All the same measurements. My hubby is on a very particular diet hence the substitutions and I didn’t have all ingredients on hand but very very good

    1. Hi Tanya – Thanks for the feedback and substitution ideas! And thanks for being part of our healthy community!

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