There’s something special about creating recipes that are both indulgent and nourishing. It feels like hitting the jackpot!
If you know me in real life or follow me on Instagram, you know I ADORE baking. I love classic pastry recipes made with butter, but I also enjoy experimenting with new ingredients and modern takes—and this recipe is one of those experiments.
Dear friend, allow me to introduce my black bean and cocoa brownies: simple, quick and wholesome!
Black bean brownies: chocolatey but… flour-free?
Exactly! These treats contain no flour at all, making them a great option for people with gluten sensitivity or celiac disease.
But there’s more…
They’re not only vegan (I also tested a version with eggs, which I’ll mention below) and gluten-free, they feature a surprising “secret” ingredient: black beans! Every time I reveal them, people react with a shocked emoji 😱 and ask, “How can a dessert this good be made with a legume?!”
It’s simple: the black beans provide the perfect texture—moist and almost creamy—without imparting a bean flavor. The result is rich and deeply chocolatey. Because the batter relies on unsweetened cocoa, these brownies aren’t overly sweet, which I personally enjoy, and so do my friends. To balance a touch of bitterness, top the brownies with good dark chocolate (75% or lower) for extra sweetness.
Another idea: fold in large chunks of chocolate into the batter as a finishing touch!
Approved by family and friends!
You might wonder whether family and friends approved of these brownies once they learned the main ingredient was black beans. The answer: absolutely—big time! I love seeing their surprised faces and hearing they enjoyed the brownies. When I told them the base was a legume (after confirming no one had allergies), they were wide-eyed—always a fun reaction!
How to make these black bean and chocolate brownies
Few desserts are as simple as this one. Believe it or not, you only need a blender—no bowls required. The method is essentially three steps:
- Place all ingredients in the blender in this order: black beans, coffee (optional), cocoa, agave or maple syrup, a pinch of salt, coconut oil, vanilla extract, baking powder and the egg substitute (or eggs). Blend until smooth.
- Bake at 175°C (350°F).
- Share with friends and family, reveal the secret ingredient, and enjoy their reactions!
If you like this recipe, please leave five stars — it would make me so happy!
If you recreate my recipe or adapt it, tag me on Instagram or send me a DM—I love seeing your photos!
Vegan chocolate brownies
Print
Pin
10 minutes
20 minutes
30 minutes
12 mini brownies
Ingredients
- 240 gr Cooked black beans – (drained and rinsed)
- 60 gr Unsweetened cocoa powder
- 3 tbsp Ground flax seeds
- 6 tbsp Water
Alternatively (instead of flax + water)
- 3 Whole eggs
- 50 gr Agave or maple syrup – or unrefined cane sugar
- ½ tsp Salt
- 30 gr Coconut oil – or neutral seed oil
- a few drops Vanilla extract
- 3 tbsp Concentrated coffee
- 1 tsp Baking powder
- Chopped pistachios
- Dark chocolate pieces
Optional topping:
- 100% peanut butter
Instructions
-
Preheat the oven to 175°C (350°F).
-
Combine ground flax and water, and let thicken for 5–10 minutes to form a flax “egg.”
-
In a food processor or blender, blend the black beans with concentrated coffee (if using), cocoa, syrup, salt, coconut oil (or seed oil) and vanilla until smooth.
-
Add the baking powder and the flax mixture (or whisked eggs if using) and blend briefly to combine.
-
Lightly oil a square or rectangular baking pan and pour in the batter. Top with chopped pistachios and chocolate pieces, or swirl in peanut butter if desired.
-
Bake for about 20 minutes. Let cool before cutting into squares.
Nutrition
Calories from fat 54
Tried this recipe?
Mention @roberta.dallalba on Instagram or DM me!