Black bean fudge brownie stack!Because black beans are not just for tacos!

If there’s one bean I favour it’s the little old black bean and I just love everything about them.  I’ve been blind to their amazing versatility as I usually just throw them in a Mexican stew or a big avocado salad, so I was pretty excited to combine my black bean love with my equal adoration of cocoa. I’m thinking, dark, chocolatey, fudge-like, gooey, crumbly at the sides and soft in the middle. I was right, this is exactly how they are…..were.Two black bean brownies......

Traditionally, chocolate fudge brownies are chock a block with bad fats, white sugar, digestive clogging gluten and dirty dairy but these are the perfect example of how something which really is ultra healthy can still be delicious. Let’s change all that, there really is no need to go without or crave junk when chocolate fudge brownies like this are knocking about. That’s good information to have. Make them and see for yourself, don’t take my word for it. If you don’t make them, please do take my word for it!Simple process

To achieve a fudgey brownie like texture I used agave rather than brown sugar and dotted each brownie with dark chocolate chips and pecan pieces for a richer more decadent treat. Scrap that, they’re hardly a treat with an ingredient list like this, more an everyday necessity. The black beans, chia, coconut oil and cocoa make this chocolate brownie a shining example of wholesome goodness brimming with health attributes, a brownie that kicks plant butt and makes you feel better than OK. Oh and don’t worry about eating the raw brownie batter straight off the spoon……it’s all plants so get stuck in. Just as good uncooked?

So, here’s the black bean brownie lowdown:

grain free
dairy free
gluten free
iron rich
high fibre
good source of protein
so delicious

Please try these! Black bean chocolate brownies

Healthy black bean chocolate fudge brownies

(makes 12)

2 tablespoons chia seed soaked in  6 tablespoons of water
230 gram black beans (drained weight)
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla essence
4 tablespoons agave syrup
2 tablespoons coconut oil
3 tablespoons almond milk
pecans + chocolate chips to dress


1. Preheat oven to 175 ºC. Add the chia egg to your blender  or food processor + blitz for 30 seconds. Next add the remaining ingredients apart from pecans + chocolate chips + pulse until a smooth batter is achieved. The ideal consistency should be quite hard to pour but not as thick as frosting. Add more milk/water if it is too thick.
2. Lightly grease a 12 cup muffin tin. Spoon equal amounts of the mixture into the tin + dress with nuts + chocolate chips if desired. Bake for 25-3o minutes. They are ready when the outside of the muffin has come away slightly from the sides of the tin but some softness in the middle.
3. Allow to cool fully before loosening the edges with a fork to remove. They are pretty delicate so handle with care.

Note: The chia seeds can be replaced by 1 egg for a non vegan version. The agave syrup can be replaced by brown rice syrup, honey (non vegan), maple syrup or 1/4 cup regular sugar.

Adapted from Minimalist Baker.

19 comments on “Healthy Black Bean Chocolate Fudge Brownies (Gluten Free + Vegan)”

  1. I have made this recipe a number of times and I love it! I add raspberries to it and an extra egg. It is rich and smooth and absolutely delicious!
    I would love to see more recipes with interesting ingredients rather than flours.

  2. I love these! I was planning on taking a chocolate cake (made with garbanzo beans) to my in-laws, but my husband was like: “How about those brownies?” They are definitely going to be the holiday go-to recipe this season! Yum.

    • Wow, sounds great! Still trying to convince my family, I very much loved these brownies.
      Hope it went down well with the in-laws?!

  3. Great recipe! Turned out so well, I didn’t change anything. Took me a while to find tinned black beans in Australia but worth the wait!

  4. I am loving these brownies. I must admit to be skeptical of the idea at first, but the taste and texture are great. Gave them to my omni husband and buddy, both of whom gave it their seal of approval.

  5. ok WOW – this recipe is amazing! I am currently overseas but I can not wait to get home and try this. they look SOOOO yummy. Thanks for sharing, I’ll be passing this one on to some of my clients for sure. (i’m a gluten free diet coach)

    Thanks again, Jema Lee

  6. Loved this recipe! I usually make a delicious raw brownie recipe with dates but have been looking for recipes to explore with black bean. This was fab! Thanks for sharing this delicious protein packed recipe.

  7. These sound and look great! I have some pretty restrictive dietary requirements and have been searching high and low for recipies to satisfy my sweet tooth. One question, if I were to use already made black bean flour, how many cups would that be? Thank you!

      • Thank you Russel! I made these tonight starting with 1 cup of flour. The flour was pretty dry ao I found I had to use quite a bit more almond milk. I also used a little more agave. Omitted the chocolate chips because sadly, I cannot have them 🙁 In lieu of that next time I will add a little bit of coconut sugar for some additional flavoured sweetness. Thank you for this simple and great recipie!

  8. If you want to keep it nut-free as well for the chia seeds you can add applesauce with egg replacer, or just apple sauce by itself. I’m allergic to seeds and nuts but am also vegan and they turned out just as delicious so thought i’d share! I also sub the almond milk for rice milk 🙂 they were deliscious thank you for sharing a recipe that I could modify to fit my dietary needs and sweet tooth!

Leave a Reply

Your email address will not be published. Required fields are marked *