Fudgy One Bowl Black Bean Brownies (Gluten Free, Vegan)

Prep: 15 minutesCook: 22 minutesTotal: 37 minutes
Yield: 6 - 9Categories: Baking, Desserts
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These rich and decadent black bean brownies are the perfect combination of gooey centre and chewy outer edges making them an amazing sweet treat!

Black bean brownies have been on my ‘to make’ list for as long as I can remember but I just kept putting them off as I couldn’t really imagine them being that good! I eventually decided to bite the bullet and gave them a go, partly due to how successful my chickpea brownies were, and I have been kicking myself for not trying them sooner ever since!

The legumes really help these brownies keep their moisture meaning that they are still delicious even after a few days, (not that they’ll last that long), This, combined with the melted chocolate in the batter and the chocolate chunks mixed throughout result in a really rich and decadent dessert.

You could use milk chocolate, dark chocolate or dairy containing chocolate in this recipe and it would work exactly the same. I have noted the bake time to be 22 minutes, however, they could take anywhere between 20 and 25 minutes depending on how hot your oven gets so remember to keep an eye on your brownies to prevent them from burning.

They will feel quite soft when you take them out of the oven but I promise they will start to firm up once cool so please don’t panic and over bake them! These brownies will last up to five days in an airtight container. I used a 8 by 8 inch brownie tray for this recipe.

If you like these you may also like my Chickpea Blondies, my Chickpea Brownies or my Sneaky Tahini Brownies with hidden courgette which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 1 can black beans
  • 100g 1/2 cup dairy free choolate
  • 50g 3 tbsp peanut butter
  • 60ml 2 tbsp + 2 tsp maple syrup
  • 20ml 1 + 1/4 tbsp coconut oil (melted)
  • 5 tbsp cold water
  • 2 tbsp cocoa powder
  • 2 tbsp almond flour
  • 1 tbsp ground flaxseed
  • 1/2 tsp baking powder

Method

  1. Mix the flaxseed and the water together and set aside for a minimum of five minutes
  2. Drain the tin of black beans and rinse in cold water
  3. Move the black beans to a food processor and blitz until a smooth paste forms. You may need to stop occasionally and scrape down the sides of the food processor
  4. Add the flax egg, peanut butter, maple syrup and coconut oil to the black bean paste and blitz until a smooth, sticky batter starts to form
  5. Next, add the cocoa powder, baking powder and almond flour to the blender and blitz until well combined
  6. Add 50g of the chocolate into a bowl and place over a saucepan full of water. Melt the chocolate over a low heat, stirring occasionally so it does not burn
  7. Scrape the black bean mixture out of the food processor and into a large mixing bowl, pour in the melted chocolate and stir well
  8. Roughly chop the remaining 50g chocolate into chunks and add to the mixture, stir well to ensure they are evenly distributed throughout. You may want to hold some chocolate back to scatter across the top before you place the brownies in the oven
  9. Line a tin with parchment paper and pour the batter in, spreading it into all four corners and ensuring it is smooth on top
  10. Bake in a preheated oven for 22 minutes at 180 degrees Celsius

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