Vegan Amazing Fudgy Brownies

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These vegan amazing fudgy brownies are so rich and fudgy – it’s like a heavenly mouthful with every bite. What gives them their amazing fudgy texture is the mixture of black beans, dark chocolate and a little rom.
The beans go completely unnoticed. But they add that amazing brownie texture that’s normally so hard to get in vegan brownies – and that’s why I secretly call this the best vegan brownies recipe ever…and as if that wasn’t enough, they are also packed with protein (so really when you think about it, they’re actually healthy)

These brownies are by far my go to recipe when I have anyone coming over and I want to impress them with vegan cooking. No one has ever guessed that they are vegan, because they just taste and look so decadent, fudgy and chocolatey.

How to get the right fudgy brownies texture

To achieve the ideal chocolatey and fudgy consistency, I am using the combined power of melted chocolate and black beans. Together these two ingredients create magic, but I didn’t stop there. Oh no, because I’m a certified chocolataholic I added extra depth and flavors by adding cocoa powder. Just to give these babies an extra kick, I like to use bit of rom, You could potentially substitute the rom for whiskey or almond milk if you prefer not to use alcohol.
Of course I couldn’t leave out coffee and vanilla, because we all know how much chocolate and coffee love each other. It’s like a match made in heaven that enhances every flavor and brings out the best in any cake.

I could honestly eat these brownies for breakfast, lunch and every meal in between – that’s why I’m happy that these heavenly mouthfuls are pretty healthy. The black beans add lots of protein and the dark chocolate is full of antioxidants and copper.

What’s great about these vegan Amazing Fudgy brownies:

  • Super easy and quick to make
  • Fudgy, delicious and loaded with chocolate
  • Almost, kinda healthy – loaded with protein, vitamins and minerals and healthy fats
  • Meal prep friendly – you can make these in advance and freeze them for later. They’re just as amazing and deliciously fudgy after being frozen
  • A crowdpleaser
  • Vegan, Gluten free and soy free

So how are these amazing fudgy brownies made? It’s so simple:

  • Drain the black beans and put them in a blender along with the fresh dates, syrup, coconut oil, dark coffee and rom and blend until everything is blended together. Next, add the pecans, dark chocolate, cacao powder and blend quickly again until the pecans are roughly shopped. Add the almond flour and mix everything together.
  • Line a small baking tray (10×7″) with baking paper. Pour the cake mixture into the tray and spread it out in an even layer.
  • Bake the cake in the middle of the oven at 350F for about 30 minutes. Take the cake out to cool at room temperature and then later in the refrigerator.
  • Sprinkle the cake with mini chocolate chips or alternatively sprinkle with crushed roasted coffee beans. Put the cake back in the refrigerator until the chocolate has set. Serve and enjoy.

Amazing Fudgy Brownies (vegan)

These vegan amazing fudgy brownies are so rich and fudgy – it's like a heavenly mouthful with every bite. What gives them their amazing fudgy texture is the mixture of black beans, dark chocolate and a little rum.
Course Cake
Cuisine American
Keyword brownies, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 brownies
Author Simone – Munchyesta.com

Ingredients

  • 17oz (480g) Black Beans Drained
  • ½ cup (100g) pitted Medjool Dates
  • 2 tbsp Coconut Oil
  • ½ cup (1dl) Maple Syrup
  • 3-4 tbsp Rum or Rum essence
  • 4 tbsp Very strong Coffee
  • 1⅓ (200g) Pecans
  • ½ cup (100g) Dark Chocolate
  • 3 tbsp Cacao Powder
  • tsp Vanilla Extract
  • 1 cup (125g) Almond Flour or All-purpose flour
  • Pinch of salt

Instructions

  • Drain the black beans and put them in a blender along with the fresh dates, syrup, coconut oil, dark coffee and rom and blend until everything is blended together.
    Next, add the pecans, dark chocolate, cacao powder and blend quickly again until the pecans are roughly shopped. Add the almond flour and mix everything together.
  • Line a small baking tray (10×7") with baking paper. Pour the cake mixture into the tray and spread it out in an even layer.
  • Bake the cake in the middle of the oven at 350F for about 30 minutes. Take the cake out to cool at room temperature and then later in the refrigerator.
  • Sprinkle the cake with mini chocolate chips or alternatively sprinkle with crushed roasted coffee beans. Put the cake back in the refrigerator until the chocolate has set.
    Serve and enjoy.

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