An easy way to sneak healthy ingredients into delicious fudgy brownies. No need to tell what’s inside until they’re halfway through and asking for the recipe!
It seems absurd to put black beans into something as deliciously-sweet as chocolate brownies, but trust me, it works.
They’re fudgy, sweet, and are one of the best brownies I’ve had to date. The best part… you only need a blender and a muffin tin to make them. That means hardly any washing up afterwards! Who doesn’t love avoiding doing the dishes?
The outside of these brownies has a crispy texture, while the inside is all gooey and fudgy melt-in-your-mouth chocolatey goodness.
Before we get started in learning how to make these delicious fudgy black bean brownies – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make these black bean brownies, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!
Homemade Vegan Gluten-Free Black Bean Brownies
Black bean brownies (vegan, gluten-free and refined sugar-free) that require just one blender and about 30 minutes to make! A healthy, delicious dessert that can be enjoyed any time of day.
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 2 ripe bananas
- 1 15-oz can black beans, rinsed well and drained
- 3 tbsp coconut oil, melted
- 3/4 cup cacao powder
- 1/2 tsp sea salt
- 2-3 tbsp raw honey or maple syrup
- 1 1/2 tsp baking powder
- Vegan chocolate chips
- Crushed walnuts
- Preheat oven to 180°C (350°F), then lightly grease a standard-size muffin tray with some coconut oil. Rinse and drain your tin of black beans.
- Prepare flax egg by combining flaxseed meal and water in a blender, and pulse a couple of times to combine. Set aside to rest for 5-10 minutes.
- Add remaining ingredients (except toppings) and blend until a nice purée forms. The batter should be smooth but not runny.
- Evenly pour the batter into each muffin mould, smooth over the tops, then sprinkle with desired toppings.
- Bake for 20-25 minutes or until the tops have dried and the edges start to pull away from the sides of the muffin tray.
- Remove from oven and let cool for 30 minutes before removing from the pan. They’ll be tender as the insides are meant to be super fudgy, so ensure you remove them gently.
- These brownies can be stored in an airtight container on the counter for a few days, but refrigerate to keep longer.
DIY black bean brownies tutorial
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.
Have you added black beans to desserts like this before? What did you make? Share in the comments below.
Lots of love,