Black Bean Brownies with Coconut Peanut Butter Sauce


This recipe is an oldie but goodie. When I first became vegan in 2011, I was on the hunt for vegan and gluten free dessert recipes. Through researching I found many recipes for black bean brownies. I adapted this recipe based on several brownie recipes that were not vegan. I made these for the first time in 2013, but recently made them for a family dinner. After making these a few weeks ago, I recommend using coconut oil instead of olive oil from my original recipe and omitting the bananas. The bananas can have an overpowering taste. Without further ado, here are the ingredients you will need:


  • 1 can black beans
  • ½ cup olive oil (coconut oil)
  • 2 eggs (2 flax eggs)
  • ¼ cup cocoa ( ½ cup carob powder)
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips (carob chips) (optional)
  • 2 bananas (optional)
  • 1/3 cup flour (gluten free all-purpose flour)
  • ½ teaspoon baking powder
  • 1 cup all natural peanut butter
  • 1 cup coconut milk
  • Unsweetened shredded coconut


  1. For flax eggs mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water. Let sit for 2-3 minutes or until it firms up.
  2. Puree black beans and oil in blender (if you do not have a blender you can mash the beans with a fork and combine with the oil)
  3. Add in eggs(flax eggs), sugar, cocoa(carob powder), and vanilla extract and puree
  4. Then add chocolate (carob) chips
  5. In a separate bowl mix flour and baking powder
  6. Then combine the pureed ingredients and dry ingredients
  7. Bake at 375 degrees for about 25-40 minutes

Peanut Butter-Coconut Sauce

  1. While the brownies are baking pour a cup of all natural peanut butter and a cup of coconut milk in a saucepan.
  2. Add a 1-2 TB of sugar to taste
  3. A dash of sea salt
  4. Heat the pan on low-to medium. Stir the ingredients until they are completely blended

Final Product

  1. Once brownies are done baking take them out of oven and stick a fork or toothpick in to make sure they are done.
  2. Pour peanut butter-coconut sauce on top.
  3. Sprinkle shredded coconut on top.
  4. Bake for another 5-10 minutes, or until the coconut has browned
  5. Take out of oven, and let cool before eating.
  6. It is helpful to put the brownies in the freezer for a few hours until they have firmed up.

Other Notes:
I made these for my family including some very young toddlers. I ommitted the carob chips because I didn’t want my son and other toddlers to have a hard time eating. I think these would be good without the sauce on top and with powdered sugar sprinkled on top as well.

I hope you enjoy this recipe.

As always,
Be happy, be healthy, be the best you yet!

Love Always,

Tanika Monique

Always & Forever
Forever & Always

One thought on “Black Bean Brownies with Coconut Peanut Butter Sauce

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