There’s something wonderful about creating recipes that are both indulgent and nutritious. It feels like hitting the jackpot!
If you know me in real life or follow me on Instagram, you already know I ADORE baking. I love classic recipes made with butter, but I also enjoy experimenting with new ingredients and modern twists. This recipe is one of those experiments.
Dear friend, let me introduce my black bean and cocoa brownies: simple, quick, and wholesome!
Brownies with black beans and chocolate — and no flour?!
Exactly! These treats contain no flour at all, so they’re naturally gluten-free and a great option for those with gluten intolerance or celiac disease.
But there’s even more…
They’re vegan (though I’ve also tested a version with eggs, which you’ll find below) and gluten-free, and they hide a “secret” ingredient: black beans!
Whenever I mention them, people react like ‘😱’. “How can a dessert this tasty be made from a…legume?!” they ask.
It’s simple: the beans give the brownies a perfectly moist, almost creamy texture.
And the flavor? One word: RICH. These brownies are deeply chocolatey, and no — you won’t taste the beans. Because the recipe uses plenty of unsweetened cocoa, they’re not overly sweet (I prefer that bitter chocolate edge, and my friends do too), so I recommend finishing them with good 75% dark chocolate or slightly less for a touch of sweetness.
Another idea: fold in large pieces of dark chocolate at the end for molten pockets of chocolate!
Family and friends gave them a big thumbs up!
You might wonder whether my family and friends approved once they learned these brownies were made from black beans. The answer: absolutely — they loved them!
I’m always thrilled when the people I bake for enjoy the results. When I told them a legume was the base of the dessert (after confirming no one had allergies) their eyes widened — it’s fun to watch the surprise and delight.
How to make these black bean and chocolate brownies
Few desserts are as easy as this one. Believe it or not, you’ll only need a blender — no bowls required. The steps are straightforward:
- Put all ingredients into the blender in this order: black beans, concentrated coffee (optional), unsweetened 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;
- Share with friends and family, reveal the secret ingredient and enjoy their reactions!
If you enjoy this recipe, please give it five stars — it would make me so happy!
Remember: if you recreate my recipe or make your own version, tag me on Instagram or send me a direct message — I love seeing your photos!
Vegan Chocolate Brownies
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Preparation:
10
Baking:
20
Total time:
30
Servings:
12 mini brownies
Ingredients
- 240 gr Cooked black beans – drained and rinsed
- 60 gr Unsweetened cocoa powder
- 3 tablespoons Ground flax seeds
- 6 tablespoons Water
Alternatively (instead of flax + water)
- 3 Whole eggs
- 50 gr Agave or maple syrup – or unrefined cane sugar
- ½ teaspoon Salt
- 30 gr Coconut oil – or neutral seed oil
- a few drops Vanilla extract
- 3 tablespoons Strong coffee
- 1 teaspoon Baking powder
- Chopped pistachios
- Chunks of dark chocolate
Optional topping:
- 100% peanut butter
Instructions
-
Preheat the oven to 175°C.
-
Combine flax seeds and water and let thicken for 5–10 minutes.
-
Using a food processor or blender, blend all ingredients: start with the beans and coffee, then add cocoa, syrup, salt, coconut oil (or seed oil) and vanilla.
-
Add the baking powder and the flax mixture (or the eggs, if using).
-
Lightly grease a square or rectangular baking pan and pour in the batter. Top with chopped pistachios and chocolate chunks, or spread peanut butter if you prefer.
-
Bake for about 20 minutes.
When removed from the oven, let cool completely before cutting into squares.
Nutrition
Calories from fat 54
Tried this recipe?
Mention @roberta.dallalba on Instagram or DM me!