The best vegan brownies happen to be crazy.
Crazy because they are crazy good, and because the combination of ingredients is entirely crazy.
I remember creating them thinking “this is whack… dates, potatoes…” (yep, potatoes)
Yet, they come together in a magical way to produce the best vegan brownie recipe!
Now, I know you guys adore the Sweet Potato Chocolate Cake.
I’m with you.
It’s good.
But you know what?
When putting together the recipes for PPF, I thought these Crazy Brownies would become the famous treat in that book.
Why these are the Best Vegan Brownies
This really is the best vegan brownie recipe. Why? Well, these plant-based brownies are:
- rich in chocolate flavor
- FUDGY!
- nut-free
- naturally gluten-free
- oil-free
- topped with a decadent ganache
I highly recommend that ganache. Yes, it’s another step, and technically optional.
But when going for that best vegan brownies experience? You want the ganache!
Best Vegan Brownies FAQ
Yes, pop into an airtight container (I like using zip tops), and refrigerate for a week or two, or freeze for longer. The brownies are amazing straight out of the freezer.
Yes. I recommend white kidney (cannellini beans). You can also use black beans, but I prefer the creaminess of the kidney/cannellini beans.
Yes, use raw or roasted cashew butter, and you may not need any milk, or just a tablespoon, depending on the density of the nut butter.
I highly recommend a food processor or the CookingPal Multo for the base. It’s very sticky and thick, and a blender (even high-speed) will be challenged incorporating these ingredients fully. For the ganache, I like to use a small processor – I use the processor attachment to the immersion blender. But, you can also soften the coconut butter/nut butter in a hot water bath and whisk/combine by hand until incorporated.
Let me know if you are already a fan of these or when you’re going to try them! x Dreena
Crazy Brownies
Ingredients
For Brownies
- 1/2 cup kidney beans
- 1/2 cup pitted dates
- 1/3 cup peeled precooked, and cooled yellow or red potato (see note)
- 2 tablespoons tahini or nut butter see note and nut-free option
- 2 tablespoons coconut butter see note
- 1/4 cup pure maple syrup
- 3 tablespoons nondairy milk
- 1/2 cup + 2 tbsp cocoa powder
- 1/2 cup coconut sugar
- 2 tablespoons arrowroot powder
- 1 teaspoon vanilla bean powder or 11/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 tablespoons nondairy chocolate chips mini are nice
For Ganache
- 1/4 cup coconut butter
- 3 tablespoons cocoa powder
- 2 pinches sea salt
- 3 – 3 1/2 tablespoons nondairy milk see note
- 3 tablespoons pure maple syrup
Instructions
For Brownies:
- Preheat oven to 350°F. Line an 8" × 8" brownie pan with parchment paper. Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add the maple syrup and milk and puree again. Add the cocoa powder, sugar, arrowroot, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined. (If your processor is too small, transfer the date mixture to a bowl, and use a spatula to incorporate the dry ingredients.) Stir in the chocolate chips. Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes (brownies will firm with cooling and are more fudgy with less baking, so don’t overbake). Remove, let cool completely, frost if desired, and cut into squares.
- Potato Note: Potatoes add moisture and density when combined with the beans. If you don’t have cooked potato, substitute 1/4 cup of potato starch and increase the milk to 5 tablespoons.
- Nut-Free Option/Tahini Note: I use a good-quality tahini, with a mellow, buttery flavor and smooth texture. If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.
- Coconut Butter Note: If you don’t have coconut butter, you can substitute another 11/2 tablespoons of a nut butter like macadamia, almond, or cashew butter—or more tahini.
- Frosting Note: Chocolate Ganache (below), is wickedly good on these brownies!
For Ganache
- In a small saucepan, combine the coconut butter, cocoa powder, sea salt, milk, and maple syrup over very low heat (or use a double boiler for better heat control). Whisk through until the coconut butter is melted and all the ingredients are smooth. Transfer to a glass dish to let cool. Refrigerate until completely chilled, then use for spreading between cookies for cookie sandwiches, and as a thick frosting for cakes or brownies.
Notes
- Potato Note: Potatoes add moisture and density when combined with the beans. If you don’t have cooked potato, substitute 1/4 cup of potato starch and increase the milk to 5 tablespoons.
- • Nut-Free Option/Tahini Note: I use a good-quality tahini, with a mellow, buttery flavor and smooth texture. If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.
- • Coconut Butter Note: If you don’t have coconut butter, you can substitute another 11/2 tablespoons of a nut butter like macadamia, almond, or cashew butter—or more tahini.
- • Frosting Note: Chocolate Ganache (below), is wickedly good on these brownies!
- Milk Note: I prefer plain soy or almond milk in this recipe.
photos by Nicole Axworthy
this post was originally published in 2018 and updated for October, 2021
S says
I’m obsessed with these brownies and think about them all the time since first making them years ago! They’re seriously the best brownies I’ve ever had. I just love the ingredients and consistency. Super satisfying and delicious! Thank you SO much!
Dreena Burton says
ahhhh I love to read this, thank you Savanna
Fiona says
I love your recipes, what icecream do you use with this delicious brownie? Do you have this icecream recipe in one of your books on amazon.com?
I’m from Australia, but there is nothing to compare with your American vegan no fat or oil recipes. Thankyou so much for sharing Dreena 🙂
Dreena Burton says
Hi Fiona, we used a storebought vegan ice cream for this photoshoot. But, I do have a lot of ice cream recipes in ‘Let Them Eat Vegan’. I’m also working on some ice cream recipes now using the Ninja CREAMi, I’m really enjoying using it as you can reblend your ice cream to soften. Here’s info: https://bit.ly/3TxQYtG
Lisa says
I love these brownies – they’re a hit with everyone – vegan or not! I love sharing them! To double this recipe, what size pan would you use? Also, would you adjust baking time and temp? Thank you for sharing delicious recipes Dreena!!
Dreena says
Hi Lisa, sorry for the late reply. Delighted you love the brownies! If doubling, I usually use an 8×11 or 8×12 pan, and bake just a few minutes longer. Hope that helps.
Nancy says
Another winner. Had some leftover sweet potato and kidney beans (Mushroom Chili) and made the brownies. What a delicious chocolate treat.
Thank you.
J says
Is it possible to use tofu instead of the kidney beans?
Dreena says
Hi J, I wouldn’t, they have different texture profiles. Are you unable to eat kidney beans?
Stephanie moore says
OMG these are seriously my favorite treat. Ever since I gave up sugar I have been wanting a clean brownie but haven’t found a recipe that is good. But these are delicious. I don’t add the coconut sugar instead I do a full cup of dates. Also Haven’t made the frosting yet. They are amazing without so haven’t needed to but will have to try sometime! Last time I made them I didn’t have potatoes so I used a sweet potato and just as good!! Your recipes rock !!!
Dreena says
Thank you very much, Stephanie! I love them so much too – they have that dense, moreish quality that I love in a brownie. And, glad the extra dates worked well. And, yeah… def try the frosting sometime! Cheers 🙂
Amy says
Do you have any suggestions on substituting the coconut sugar? Could I use more dates possibly? Also would it change the recipe much if I ground cocoa nibs myself and used those instead of cocoa powder? I know they are higher in fat….
Andrea says
Hi, can I sub potato starch for the arrowroot?
Dreena says
Hi Andrea, yes, should be okay, as long as it’s potato starch not flour. 🙂
Ellie says
Sorry Dreena I also wanted to confirm it’s only 1/2 cup of kidney beans as oppose to 1.5 cups? I took 1/2 cup of beans out and it seemed so little for the whole recipe. Thanks again!
Dreena says
Hi Ellie, sorry for the delay. Yes, indeed, just 1/2 cup – otherwise texture is off, too bean-y!
Ellie says
Thank you Dreena for your generosity in giving us your delicious recipe and all for free! I want to make this ASAP but don’t have arrowroot May I substitute corn starch or anything else or can I just omit? Thank you so much!
Dreena says
Again, sorry for delay – cornstarch should be a-ok.
Bujji says
YUMMY!! Substituted adzuki beans for kidney, sweet potato for regular and used oat milk and jaggery syrup since I had only these on hand. Thank you for sharing this recipe. I know it would be my go to recipe for brownies. Turned out tastier than the regular brownies. God bless!!
Heather says
Have you subbed sweet potatoes in for the yellow potatoes? I love this recipe . It was a turning point for my lifestyle change when I tried this brownie.
Dreena says
Hi Heather, you can for sure. The brownies will have a slightly softer texture and (to me) a slightly different flavor – but for sure you can. Love that you love the recipe so much!
Kairen says
Hi Dreena,
Can I use peanutbutter in stead of another nut butter?
Thanks!
Dreena says
For sure you can if you love PB!
Deb says
Can u put walnuts in the brownes
Dreena says
Hi Deb, absolutely, if you want to do so! Simply mix into the batter, you can toast/roast a little in advance for extra flavor if you want.
Deb says
I looked everywhere for your Berry patch brownies but cannot find the recipe can u help
Dreena says
Hi Deb, I had to reformat ALL my blog recipes with my redesign. I haven’t re-entered the recipe because it needs to be connected to a blog post. The recipe is in Let Them Eat Vegan if you have that book. Sorry about that!
Deb says
Hi there your brownies recipe sounds great can I use CACAO instead of cocoa powder
Dreena says
For sure, go ahead!
Gaby says
I’ve made these brownies before and they are awesome! Could I substitute the beans in the recipe for black beans?
Thanks
Dreena says
Hi Gaby, yes, that should work just fine!
Keren says
Hi Dreena,
Cooked or uncooked beans?
Dreena says
cooked
Monica says
Amazing recipe! Crazy delicious!
Monica says
Made these last night – from my Plant Powered Families book. They are CRAZY AMAZING! My family and I loved them! Thank you for your great recipes.
Dreena says
ahhhh fabulous! Thanks for popping back to share your feedback, Monica, and confirming I named the recipe right! ‘_
Jane says
Hi Dreena! Thumbs up for the Crazy Brownies! But am I allowed to say that we all still prefer Berry Patch Brownies?! It’s still your recipe so you still get credit for best brownie recipe ever!! One thing I might try is subbing coconut butter for the oil in Berry Patch for a healthier option……Whatever, you are undoubtedly the Brownie Queen!! xx
Brad says
Hi from NZ,
I love your recipes and take on life!
Is there a substitute for coconut butter in the Ganache? I avoid coconut due to the high saturated fat content.
Cheers,
Brad.
Dreena says
Hi Brad, thanks for the kind words. You can try raw cashew butter, it has a good mild/mellow flavor. It’s not as dry and dense as coconut butter, so you can use a touch less milk – just adjust as you go!
Jane says
I can’t believe someone would write ‘yuck’ – how rude! My absolute fave brownie recipe EVER is your Berry Patch Brownies. My family swoon every time I make them. But you did a good sell on these so maybe I will have to try…..I suppose one disincentive whenever I think I might do these is that you have to think ahead with the potato cooking and I tend to do things on a whim! But if you think they are the best I should give them a go!! Thanks for inspiration!
Linda from Veganosity says
I love brownies made with beans, these sound delicious! Thanks for the recipe.
Amy Katz from Veggies Save The Day says
Your desserts are always the best, Dreena! And I don’t feel guilty eating them. P.S. I love the new site design!
Mary Ellen | VNutrition says
These look delicious! So many different (yet tasty) ingredients, I totally get why you call them crazy!
Dreena says
yes! Thanks Mary
Rebecca @ Strength and Sunshine says
We all need a good classic brownie in our lives 🙂
Dreena says
or a few… 🙂
JoAnne says
Oil free?
Dreena says
Yes, they are.
Emily says
This is literally the best brownie recipe I have tried!!! It’s even better than any non-vegan ones. No weird aftertaste compared to other brownie recipes with beans. Thank you for including notes with substitutions. I have enjoyed every recipe I have tried of yours.