• Izzy Grussgott

Vegan Brookies

Happy Monday! I saw this recipe from Vibrant and Pure and I was a bit skeptical about putting black beans in the brownie layer. I could have ate the entire batter...for both layers. The brownie was actually my favorite part. The beans made it super moist and yummy, and I promise you can’t even taste them. This makes 10 brookies if you put them into cupcakes like I did, or you can use an 8x8 baking dish. It takes 30 minutes to bake. Enjoy!



  • 1 15 oz can of black beans (strained and rinsed thoroughly)

  • 1/4 cup cacao powder

  • 1/4 cup flour (I typically use almond or oat flour)

  • 1/3 cup creamy nut butter

  • 1/2 cup coconut sugar

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon sea salt

  • Optional: dark chocolate chips/chunks


  • 1 + 1/4 cup oat flour

  • 1/4 cup creamy nut butter

  • 1/3 cup maple syrup

  • 2 tablespoons coconut sugar

  • 4 tablespoons coconut oil (softened or melted)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1 teaspoon vanilla

  • Optional: dark chocolate chips/chunks


  1. Preheat oven to 350.

  2. For the brownie layer, add all of the ingredients to a food processor and process until a smooth batter forms. Add optional chocolate chips and set aside.

  3. For the cookie layer, add all ingredients except the chocolate chips, and mix together until a dough forms. Fold in optional chocolate chips.

  4. Add brownie batter to the bottom of an 8×8 square baking dish and spread out until evenly distributed. Then take big chunks of cookie dough and place randomly on top of the brownie batter. Lightly press the cookie dough into the brownie batter before baking. *Instead of this step, I separate the brownie batter into cupcakes and then distributed the cookie batter on top.

  5. Bake for 30 minutes and let cool for an hour. The brownies may seem undone, but this is the nature of the black bean brownie.

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