Vegan Kidney Bean Brownies (No Flour, Gluten-Free)

Squares of vegan kidney bean brownies over each other.

5 from 1 vote

Vegan Kidney Bean Brownies (No Flour, Gluten-Free)

These amazing vegan kidney bean brownies are gooey yet chewy, perfectly sweetened, packed with dark chocolate flavor and also, they are super healthy and rich in fiber! Makes for a great treat that's nutritious and satisfying, plus no one will know they are made with beans! 100% vegan, oil-free and gluten-free.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: healthy snacks, healthy vegan recipes, vegan brownies

Servings: squares

Calories: 321kcal

Author: Jessica Laroche

Ingredients

2 x 15 oz dark red kidney beans rinsed and well drained
⅔ cup rolled oats (65g.)
⅔ cup cane sugar or brown sugar (110g.)
⅓ cup cocoa powder or raw cacao powder (50g.)
½ cup almond butter (135g.) peanut butter works too
2 teaspoon baking powder
½ teaspoon salt
¾ cup vegan chocolate chips (135g.) plus more to garnish

Instructions

Preheat the oven to 350ºF and line a square pan (8 x 8) with parchment paper.
Rinse the beans and drain well, then transfer to a food processor. Add the oats, brown sugar, cocoa powder, baking powder, salt and almond butter, then process until smooth and uniform. You will have to take a few breaks and mix in the batter with a spoon or spatula, then porocess again. The batter will be very thick and sticky, this is normal!
Add the chocolate chips to the food processor and mix them in using a spoon or spatula.
Transfer the batter over the prepared baking dish and use your fingers to press into the pan. You can use the bottom of a glass to create an even surface, then garnish with more chocolate chips. Bake for 25-27 minutes, then let the brownies completely cool down in the pan before unmolding (pull on the hanging parchment paper) and slicing into 9 equal squares. Enjoy!

Video

Notes

Storage: keep the brownies in an airtight container at room temperature for 2 days, then transfer to the fridge for up to 5-6 days. You can also freeze these brownies for up to 3 months! You can pre-slice them, and pile them in a container with a small piece of parchment paper in between so they don't stick together. That way you can grab one square at a time.
The batter is very thick and will be sticky too, but this is expected and try to resist adding liquid to the better. If you are struggling to combine the batter with your food processor, then take many breaks to help mix the ingredients to a uniform consistency.
For a gooey brownie result, then make sure not to overbake them (they should still feel a little soft once out of the oven). For a more chewy bite, then bake them for a few extra minutes.
The brownies will be easier to slice in nice clean squares if they are cooled down properly first. Also, a warm knife (run it under hot water, then dry it) will help slice the brownies.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition