Home Cooking & Recipes Vegan Dessert Recipe: Fudgy Brownies

Vegan Dessert Recipe: Fudgy Brownies

vegan fudgy brownies

vegan fudgy brownies

These Fudgy Brownies from Leafy Kitchen are a rich, decadent dessert and no one will ever guess that they’re packed with fiber and protein from black beans, as well as being gluten-free and vegan!


3 tablespoons of ground flaxseed
9 tablespoons of cold water
3 flaxseed eggs: (recipe: combine 1 tablespoon of ground flaxseed with 3 tablespoons of cold water to make 1 egg. Let it sit for about 10 – 25 minutes in the fridge to thicken before adding to the brownie batter).
1x 15-oz can black beans rinsed and drained and pureed in a food processor.
3 Tablespoons of coconut oil melted
1 teaspoon of vanilla extract
¼ cup unsweetened cocoa powder
2/3 cup of monk fruit sugar granules (A low glycemic sugar sweetener).
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup of vegan chocolate chips (Such as Navitas Cacoa nibs).

Chocolate glaze
1 1/2 cups of powdered sugar
1/4 cup of cocoa
1 Tablespoon of light corn syrup
1 teaspoon of vanilla extract
3 Tablespoons of cold water


Preheat oven to 350 degrees.
Make the 3-flaxseed eggs (See above).
Puree the black beans in food processor into a paste, then add the flaxseed eggs, oil, vanilla extract and mix well.
Add the sifted cocoa powder, monk fruit sugar, baking powder,salt, and fold with a spatula until combined into a smooth batter. Add a couple more table sppons of water if the batter is to thick (It should have the consistency of thick cream). (if using). Then stir in the chocolate chips.
Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the center feel solid when you shake the pan. Let the brownies to cool before cutting.
Dust with cocoa powder or powdered sugar or try the chocolate glaze.
For the Chocolate Glaze: Sift the powdered sugar and cocoa powder into a large bowl. Mix in the syrup and water and stir. Drizzle onto the brownies once they have cooled.

Recipe Source: Wendy Renshaw, the owner of Leafy Kitchen, http://leafykitchen.com/