Black bean chocolate brownies - vegan, gluten-free, paleo

I had been hankering for chocolate brownies for a while but had been feeling guilty about all the over-indulging as of late *cough* honey muffins, nutella croffins, ice cream *cough*. So a little while back when we were about to spend a week with my vegan in-laws I thought I would bake a healthy vegan chocolate brownie. Beans are a vegetable so they're practically a salad amiright?!


Black bean brownies have been on my to try list for the longest time.  How intriguing, beans in a brownie. Would they be any good? Would they taste like a mole sauce masquerading as a brownie??

Well let me tell you, these brownies definitely do not taste like they're supposed to be healthy. They are decadently chocolately and moreish. I've made them several times - they are now a firm fav on the baking rotation. They don’t rise all that much but as a result are lovely and fudgey.  The texture reminded me a little of red bean desserts I grew up with in a nice way.

Black bean chocolate brownies

Vegan, paleo, gluten-free

Makes 20 bite sized squares

400g can black beans, drained and well rinsed
1/2 cup ground almonds (or you can sub out whole oats if not gluten free)
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup maple syrup (or honey if not vegan)
1/4 cup coconut oil (or other unflavoured oil)
1 Tablespoon vanilla extract
1 teaspoon baking powder
1/2 cup dark chocolate chips + extra for sprinkling on top (I used Pam's brand ones which are vegan)

1. Preheat the oven to 180 oC. Line a 20cm square baking tin with baking paper or foil.
2. Add all the ingredients (minus the chocolate chips) and process until very smooth. (If using oats, blend the oats first followed by the rest of the ingredients.) Then stir through the chocolate chips into the mixture. Pour into the prepared baking dish. Sprinkle some extra chocolate chips on top.
3. Bake at 180 oC for 20 minutes-30minutes until a skewer comes out clean-ish (the melted chocolate chips may leave chocolate on the skewer). Cool in the tin for 15 minutes before turning out to a wire rack to cool completely. Cut when completely cool with a sharp knife. Keeps in an airtight container for around a week, longer if kept in the fridge. I'd imagine they would freeze well too.