Hi friends!

My name is Brittyn & I’m the dietitian behind Local Roots! I am based in San Francisco, CA sharing my passion for local & plant-based nutrition. xoxo

GF/Vegan Black Bean Brownies

GF/Vegan Black Bean Brownies

Have you ever wondered if there's a healthier alternative to the sugar and fat-packed desserts we all love?? Well, as a matter of fact, there is! However, most people wouldn't believe that the secret recipe is... beans. Yup, beans! Not only do they replace the milk and flour in a recipe, but they also bring a whopping amount of fiber and protein! I've tasted cookies made from chickpeas that you would never know the difference! If you're not a beans fan, you'd be happy to know you can't even taste them! I even got the thumbs up from my unreasonably picky little brother! So, last night I was mega-craving some chocolate and decided to try out some for myself!


  • 1- 15 oz can (~ 1 3/4 cups) black beans, rinsed & drained

  • 3 tbsp coconut oil, melted

  • 1/2 cup cacao powder** (or sub 3/4 cup cocoa powder)

  • 2 flax eggs

  • 1/4 tsp sea salt

  • 1 tsp pure vanilla extract

  • 1/2 cup organic cane or coconut sugar (if using larger crystals, grind in food processor to make finer crystals)

  • 1.5 tsp baking powder

  • Toppings of your choice! Try walnuts, vegan chocolate chips, or coconut (add the last 5 minutes to toast or after baking)

** I used cacao powder in this recipe because it is a less refined and processed version of cocoa powder. It has a slightly more bitter and strong taste than cocoa. If you only have cocoa, sub 3/4 cup cocoa for 1/2 cup cacao powder! 


  1. Preheat oven to 350 degrees F

  2. Lightly grease a standard size muffin pan (12 slot).

  3. Thoroughly drain and rinse your black beans

  4. Prepare flax egg and add to blender with black beans

  5. Add remaining ingredients (besides toppings) and blend in blender or food processor until smooth. Scrape down sides until all is completely blended.

  6. If the batter is too thick, add a Tbsp or two of water and blend again. The consistency should be thick (think a little less thick than frosting) but not runny!

  7. Use a spoon to fill 12 slot muffin tin

  8. Sprinkle with toppings (optional)

  9. Bake for 20-25 minutes, checking at 20. The brownies will begin to pull away from the pan

  10. Remove from oven and let cool for 20 minutes. They can be fragile, so be careful removing from the tin! (If the insides are fudge-y, that's great! They're meant to be both crispy and creamy. And since they're vegan- no need to worry about eggs!)

  11. Store in the fridge for up to 5 days in an airtight container

  12. Enjoy!! Drizzle with peanut butter or Jason's chocolate hazelnut butter for an extra treat!

Nutrition Facts

Serving size: 1 brownie

Calories: 150 calories | Carbs: 24 g | Fat: 6 g | Protein: 6 g | Fiber: 7 g | Sugar: 9 g 

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