These one-bowl minty chocolate vegan black bean brownies are a nutrient-packed dessert that will satisfy your sweet tooth while providing nutritional benefits. They are rich in fiber and protein and provide a wonderful balance of chocolatey goodness and refreshing mint flavor.
Sprinkle some dark chocolate chips on top for a richer, more decadent flavor.
Ingredients you Need
These chocolate mint vegan brownie bites require just a handful of ingredients, many of which you likely already have in your pantry. It's the perfect recipe for a brownie emergency when no stores are open or nearby.
Canned black beans: You’ll need one 15-oz can, drained and rinsed. Black beans add protein and fiber to this recipe, making it a satisfying treat! Grab the no salt-added variety of canned black beans while watching your sodium intake.
Cacao powder: The key ingredient that gives most chocolatey treats their flavor is cocoa powder! This recipe calls for unprocessed natural cacao powder. My favorite right now is Stone Grindz, which I get at Uptown Market in Phoenix, but feel free to use any cocoa or cocoa powder you have.
Avocado oil: Raw, cold-pressed oil usually retains more of the fruit's flavor profile, while virgin avocado oil offers a milder taste. You can also use any other similar oil you have available.
Rolled oats: Another fantastic pantry staple, rolled oats help give these brownie bites a soft, tender, cake-like consistency. For extra protein, opt for the Bob’s Red Mill high protein oats, which provide 9 grams per ⅓ cup serving.
Salt: Often used in recipes to balance sweetness and enhance other flavors (like dark chocolate!). Use the salt you have in your pantry, or if you’ve used beans that have salt added, skip this ingredient.
Date syrup: Date syrup adds subtle fruity, caramelly flavors to these vegan black bean brownies, similar to brown sugar or molasses. If you don’t have date syrup, you can substitute maple syrup.
Peppermint extract: Peppermint adds a cool, refreshing flavor to complement the brownie’s rich, dark chocolate taste. This creates the perfect minty chocolate combination.
Baking powder: A combination of sodium bicarbonate and an acid, like cream of tartar. Baking powder helps to add air and lift into the brownie bites. This ingredient cannot be substituted.
Dark chocolate chips: The subtle bitterness of dark chocolate enhances the spiciness of peppermint and the sweetness of date syrup
How to make minty vegan black bean brownies
You’re going to love these vegan black bean brownies. Like a character in a romantasy book, they are tall, dark, and minty but not overly sweet. The batter comes together quickly using just your food processor and a spatula.
Step 1
Preheat the oven to 350 F. Lightly spray a 24-hole mini muffin tin with nonstick cooking spray, then set aside. You can use any spray oil here or simply dab a paper towel with oil and gently grease up the pan.
Step 2
This step is the most important detail. Combine all ingredients except chocolate chips in a food processor or high-powered blender. Blend until smooth. Once well mixed, fold the chocolate chips into the batter. If you want to top the muffins as I did, you can either leave out a few chocolate chips or add more in the next step.
Step 3
Fill the mini muffin tin wells with batter until they are about ¾ full. They will rise a bit because you added baking soda. Add chocolate chips on top for a boost of dark chocolate flavor.
Step 4
Bake for about 15 minutes or until the toothpick comes out clean. They should look "done" not gooey or wet still.
Step 5
Place the mini muffin pan on a baking rack to cool for about 10 minutes. Use a knife to carefully remove the brownie bites from the pan, allowing them to cool completely on the baking rack. You can store any leftovers in an airtight container for up to 1 week, or freeze for up to 2 months.
Equipment you need
- Spatula
- Food Processor or High Powered Blender
- 24-hole mini muffin tin
- Wire baking rack
Recipe
Minty Vegan Black Bean Brownies
Ingredients
- 1 15 ounce can black beans, drained and rinsed
- 2 tablespoons cocoa powder
- ¼ cup avocado oil
- ½ cup rolled oats
- ¼ cup + 2 tablespoons date syrup
- ½-1 teaspoon peppermint extract ½ is a more subtle flavor, 1 teaspoon is minty goodness!
- ½ teaspoon baking powder
- pinch salt unless using regular salted beans
- ¾ cup dark chocolate chips leave ~2 tablespoons out for topping
Instructions
- Preheat the oven to 350 F. Lightly spray a 24-hole mini muffin tin with nonstick cooking spray, then set aside.
- Combine all ingredients except chocolate chips in a food processor or high-powered blender. Blend until smooth. Once well mixed, fold the chocolate chips into the batter.
- Fill the mini muffin tin wells with batter until they are about ¾ full. They will rise a little. Add chocolate chips for a boost of dark chocolate flavor.
- Bake for about 15 minutes or until the toothpick comes out clean.
- Place the mini muffin pan on a baking rack to cool for about 10 minutes. Use a knife to carefully remove the brownie bites from the pan, allowing them to cool completely on the baking rack. Store any leftovers in an airtight container for up to 1 week, or freeze for up to 2 months.
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Frequently asked questions
You have questions; I have answers. Here are some of the most common questions about this recipe. If you have other questions, leave a comment, and I’ll do my best to help you out.
What is the difference between mint and peppermint?
Mint and peppermint have similar taste profiles, but there are some key differences. Mint has a subtly sweet taste with a pleasant cooling sensation, while peppermint packs a stronger cooling punch with a spicier flavor profile. You CAN use them interchangeably in recipes.
Mint and peppermint belong to the Mentha genus, featuring aromatic plants. They thrive in diverse environments and have similar flavors due to menthol, the compound responsible for the cooling effect found in candies, gums, toothpaste, and baked goods.
What do black beans replace in baking?
Black beans are used as a substitute for flour, eggs, or fat in many vegan recipes. This recipe has no eggs, which means you can lick the batter straight from the spoon without any risk of salmonella Yay!
Why are you adding black beans to brownies?
Incorporating black beans into brownies adds a nutrient element to your sweet treats. Black beans are an excellent source of plant-based protein and fiber, and they can help lower the total fat content in recipes, which may reduce overall calories. While these brownies remain a dessert, they contribute to increasing the inclusion of legumes and whole grains.
Are canned beans healthy?
Yes, canned beans are healthy! They are a go-to vegan pantry staple because they’re easy to heat and enjoy on days when you just don’t feel like cooking a big meal. Not only are they an excellent, affordable source of protein and fiber, but they also have a long shelf life.
Canned beans are pre-cooked during the canning process, making them safe to eat without reheating. This allows for easy addition to dishes, saving you time and energy.
Some canned goods contain salt to aid preservation and enhance flavor. If you’re watching your salt, one way to reduce it is to purchase canned goods with no salt added. However, draining and rinsing your beans can also reduce the salt content by up to 41%.
Rinsing beans also removes some of the resistant starch in the bean liquid that can cause GI issues like gas and bloating.
