Vegan Bean Brownie

cakes + muffins

Vegan black bean brownies that require just 1 bowl and about 30 minutes to prepare! You can use any kind of bean you have in the pantry, don't be shy or scared, the bean taste is nowhere to be found. Healthy, easy, and delicious - the best kind of dessert.

  • df - dairy free
  • gf - gluten free
  • v - vegetarian
  • veg -vegan
  • ingredients
  • 1 can or 1 3/4 cups cooked black beans
  • 2 Tbsp flax meal (blended flax seeds)
  • 6 Tbsp water
  • 3 Tbsp coconut oil
  • 3/4 cup/75 g cacao powder
  • pinch salt
  • 1 tsp vanilla extract
  • 1/2 cup/110 g coconut sugar
  • 1 1/2 tsp baking powder
  • toppings
  • crushed walnuts
  • pieces of dark chocolate

To make the vegan bean brownie preheat oven to 180 degrees Celsius. Lightly grease a smaller baking pan. Prepare flax egg by combining flax and water in the bowl and then let rest for a few minutes. Add to a food processor with the remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it very smooth.

If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the baking pan. Sprinkle with walnuts and dark chocolate pieces. Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist.

If you refrigerate them they will be a bit harder, because the coconut oil will solidify, but just as good!

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