There is something special about creating recipes that are both delicious and nutritious. It’s like hitting the jackpot!
If you know me in real life (or even just on Instagram), you know I LOVE baking. I enjoy traditional recipes made with butter and such, but I also love experimenting with new ingredients and testing current trends. This recipe is one of those experiments.
Dear friend, let me introduce my black bean and cocoa brownies: simple, quick and nourishing!
Black bean and chocolate brownies — without flour?!
Exactly! These little treats contain not a single gram of flour, which makes them perfect for anyone who is gluten-intolerant or has celiac disease.
But there’s even more to love…
They are not only vegan (I also tested a version with eggs and include that option below) and gluten-free, they also include a “secret” ingredient: black beans!
Whenever I mention them, people react with a surprised ‘😱’ and ask, “How can a dessert be so good if it’s made with a legume?!”
The secret is simple: the black beans give the batter the perfect moist and almost creamy texture. As for taste, one word sums it up: RICH. These brownies are deeply chocolatey and you won’t taste the beans. They are not overly sweet because the batter uses a generous amount of unsweetened cocoa. If you prefer something sweeter, top the brownies with good dark chocolate (75% cocoa or less) or fold chunks of dark chocolate into the batter as a final step.
Family and friends give a big thumbs up
You might wonder if my family and friends accepted these brownies after learning the secret ingredient. The answer is a resounding yes! Their surprise and enjoyment make me happiest — I love sharing food that pleases others. When I tell them a legume is the base (always checking for allergies first), their eyes widen and we all laugh — but then they keep coming back for seconds.
How to make these black bean and chocolate brownies
Few desserts are easier than this. Believe it or not, you only need a blender or food processor — no mixing bowls required. The process is essentially one main step to reach a perfect brownie:
- Place all ingredients into the blender jar in this order: black beans, concentrated coffee (optional), cocoa powder, agave or maple syrup, a pinch of salt, coconut oil, vanilla extract, baking powder and the egg substitute (or eggs) — then blend until smooth;
- Bake at 175°C (about 350°F);
- Share with friends and family, tell them the secret ingredient, and enjoy their reactions!
If you like this recipe, please leave a five-star rating — it would make me very happy!
If you make this recipe or create your own version, tag me on Instagram or send a private message — I love seeing your photos!
Vegan chocolate brownies
Easy and indulgent, these vegan chocolate brownies hide a secret ingredient!
Ingredients
- 240 g Cooked black beans (drained and rinsed)
- 60 g Unsweetened cocoa powder
- 3 tbsp Ground flaxseeds
- 6 tbsp Water
Alternatively (instead of flaxseed + water)
- 3 Whole eggs
- 50 g Agave or maple syrup or unrefined cane sugar
- ½ tsp Salt
- 30 g Coconut oil or neutral seed oil
- a few drops Vanilla extract
- 3 tbsp Concentrated coffee
- 1 tsp Baking powder
- Chopped pistachios
- Chunks of dark chocolate
Optional for topping
- 100% peanut butter
Instructions
- Preheat the oven to 175°C (350°F).
- Mix flaxseeds and water and let thicken for 5–10 minutes to make a flax “egg”.
- In a blender or food processor, blend all ingredients: start with the black beans together with concentrated coffee, cocoa, agave/maple syrup, salt, coconut oil (or seed oil) and vanilla extract until smooth.
- Stir in the baking powder and the flaxseed mixture (or the beaten eggs if using the non-vegan version).
- Grease a square or rectangular baking pan lightly with oil and pour in the batter. Top with chopped pistachios and chunks of dark chocolate, or swirl in peanut butter if you like.
- Bake for approximately 20 minutes. When you remove the brownies from the oven, allow them to cool before cutting into squares.
Nutrition
Calories from fat 54