Outrageous Brownies
on Aug 14, 2024, Updated Sep 09, 2024
These Outrageous Brownies are rich, fudgy, and made with wholesome ingredients like black beans, dates, and oats. They’re naturally sweetened, low-fat, and so delicious that no one will believe they’re vegan. Perfect for satisfying your chocolate cravings guilt-free!
Why I Love This Recipe
Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here to share a recipe for the Best Vegan Brownies Ever. I love these brownies because they’re rich, fudgy, and decadent without any of the guilt. Made with wholesome ingredients like black beans, date paste, and oats, these brownies are not only vegan but also low-fat and naturally sweetened. They’re proof that you can indulge in a delicious dessert while still sticking to your healthy lifestyle. Trust me, once you try these, you’ll never go back to traditional brownies again! This recipe is featured in my newest book, Sweet Indulgence, where you’ll find even more delicious and healthy desserts!
If you happen to have a copy of the Sears Roebuck Catalog from 1898, you’ll find the first reference ever to the confection known as a “brownie.” That brownie was created in the kitchen of Chicago’s Palmer House, which today is the location of a Hilton Hotel that still serves the same brownie. While their brownie may not be as healthy as mine, it’s a reminder that many wonderful things originated in Chicago, including me! These brownies are incredibly moist and fudgy, and no one will ever guess they’re vegan, date-sweetened, and made with legumes. If you don’t think these are the best brownies ever, then you don’t know beans!
Key Ingredients
- Black Beans: These are the secret ingredient that makes these brownies extra moist and fudgy. They’re packed with protein, fiber, and nutrients, making these brownies both delicious and nutritious.
- Date Paste: Acts as a natural sweetener, adding a rich, caramel-like sweetness to the brownies without any refined sugar. Dates are also high in fiber and antioxidants.
- Unsweetened Plant Milk: Helps blend the ingredients together while keeping the brownies dairy-free and low-fat. Use your favorite plant milk, such as almond, soy, or oat milk.
- Vanilla Bean Powder: Adds a deep, rich vanilla flavor that complements the chocolatey goodness of the brownies.
- Cocoa Powder: Provides the rich chocolate flavor that we all love in brownies. Make sure to use a good quality unsweetened cocoa powder for the best results.
- Gluten-Free Rolled Oats: These serve as the base for the brownie batter, adding texture and making the brownies gluten-free.
The Process
Preheat your oven to 350°F. In a food processor fitted with the “S” blade, combine the black beans, date paste, and plant milk, and process until smooth.
Next, add the vanilla bean powder, baking powder, baking soda, and cocoa powder, and process again until well combined. Add the rolled oats and pulse briefly, just until incorporated.
Pour the batter into a 10-inch square silicone baking pan and spread it evenly. If you’re adding nuts or chocolate chips, sprinkle them on top and gently press them down with the palm of your hand.
Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean. Let the brownies cool completely before cutting them into squares. I love serving these chilled with a nice cold glass of homemade Vanilla Almond Mylk.
Chef’s Tips
- One day, my blender broke, and I used whole rolled oats instead of grinding them. The brownies turned out great, so I no longer bother grinding the oats.
- Feel free to add your favorite toppings, like nuts, chocolate chips, or even a sprinkle of sea salt for a sweet and salty combo.
How to Store Outrageous Brownies
Store the brownies in an airtight container in the refrigerator for up to a week. They also freeze well, so you can make a big batch and enjoy them whenever a chocolate craving strikes. Just let them thaw at room temperature before serving.
Frequently Asked Questions
Yes, you can use a blender instead, but make sure to blend until the mixture is completely smooth.
Vanilla bean powder is key for the best flavor! You can find it here.
Serving Suggestion
These brownies are perfect on their own, but for an extra indulgent treat, try serving them with a scoop of Banana Nice Cream or a drizzle of homemade chocolate sauce. They’re also fantastic with a sprinkle of sea salt or a dollop of whipped coconut cream
Summary
These Best Vegan Brownies Ever are fudgy, moist, and unbelievably delicious. Made with wholesome ingredients like black beans, dates, and oats, they’re a guilt-free treat that’s sure to satisfy your chocolate cravings. Whether you enjoy them fresh out of the oven or chilled, these brownies are sure to become a favorite in your household.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Outrageous Brownies
Equipment
- Food processor
Ingredients
- 15-ounce can salt-free black beans (rinsed and drained) or 1½ cups cooked black beans
- 1½ cups Date Paste
- ¾ cup unsweetened plant milk
- 1 tsp vanilla bean powder
- 1 tsp aluminum- and sodium-free baking powder
- ½ cup cocoa powder
- ½ tsp aluminum-and-sodium-free baking soda
- ¾ cup gluten-free rolled oats or oat flour
- 1 cup unsweetened or date-sweetened dairy-free chocolate chips, optional
- ½ cup finely chopped raw, unsalted pistachios, optional
Instructions
- Preheat oven to 350°.
- Place beans, Date Paste, and plant milk in a food processor fitted with the “S” blade and process until smooth.
- Add the vanilla bean powder, baking powder, baking soda, and cocoa powder and process again.
- Add the oats and process very briefly, just until combined.
- Pour the batter into a 10-inch square silicone baking pan. Sprinkle with nuts and/or chocolate chips, if using, and gently press the
- toppings down with the palm of your hand.
- Bake for 30-35 minutes until middle does not jiggle and a toothpick inserted comes out clean.
- Cool before cutting. I prefer to serve these chilled with a nice cold glass of homemade Vanilla Almond Mylk.
I love the looks of this recipe. How much baking soda? I don’t see it in the ingredient list.
Hi Sara! You’ll need ½ tsp of baking soda. Check out the recipe card for the full ingredient list. Enjoy!
The instructions say to add the baking powder and baking soda but there is no baking soda listed in the ingredients. Could you please clarify? Thank you
Hi Diana! You can find the full list of ingredients on the recipe card. You’ll need ½ tsp baking soda. Enjoy!
These are the BEST brownie’s I’ve ever had!! They are my husbands favorite and he eats the SAD diet.
He asks for them all the time.
What is the oven temperature?
Hi Karen! Oven temperature is 350. Hope you enjoy!
This recipe is DELICIOUS, nutritious, ànd easy to make. Chef AJ is amazing, do yourself a favor and buy all her cookbooks!
Can’t wait to try! Can vanilla liquid extract be used in place of the powder? If so, what amount?
Hi Kirsten, Yes! You can use pure vanilla extract instead of vanilla bean powder. Use half as much powder as you would extract, or substitute it 1:1, adjusting to taste if needed. Enjoy!
I printed out the recipe for Outrageous Brownies and noticed that there is one ingredient missing (on the print out), and there is no indication of temperature for the oven. When printed out, the missing ingredient is one half teaspoon Aluminum and sodium free baking soda. I had to go back to the original recipe to find out the oven temperature. Nevertheless, I just put the brownies in the oven and I can’t wait to taste them when they come out! I tasted the batter and it was really delicious. I also had to look up the substitute for vanilla bean powder. I found vanilla bean paste, and online I saw you can use the same amount of paste as powder.
I’ve made this recipe for the office and my anti-healthy food mother-in-law (love ya but it’s true!) and they all thought they were regular brownies. I am definitely not letting the secret out. My kids know but they love them and ask for them all the time. This is a winner! I will be making another batch tonight now that I have brownies on the mind. 🙂
Do you have a favorite brand of sodium free baking powder & soda? I’m not confident on what I’m finding. I’m also seeing articles saying that with sodium free baking soda, you have to double it in recipes. Are your recipes all built for sodium free, so until I get some, I should half the baking soda in your recipes?
Thank you for making such delicious recipes and sharing them with the world!
Hi Cassie! For sodium-free baking powder, I’d recommend Hain Pure Foods Featherweight. You’re right that with sodium-free baking soda, you generally need to double the amount in recipes. However, all my recipes are designed for regular baking soda, so if you’re using sodium-free, you should follow the typical recommendation and double it for the best results.
Made it and came out amazing! Thanks!
What brand of date sweetened chocolate chips do you recommend?