vegan black bean brownie

Healthy Meets Delicous Recipe: Magic Bean Brownies (vegan, gluten-free, wheat-free, low-carb)

If you follow me on instagram then you’ll have recently seen me making these brownies. I asked folks to guess the magic main ingredient and of course nobody guessed correctly. Yup black beans!s No wheat, grain or nut flour of any kind is used.

If you tell people you’re making cake with black beans…..well I bet you are screwing up your face. I’ve baked it on numerous occasions and never tell people what’s in it until after they’ve tasted, declared it delicious and licked their fingers clean.

This recipe is ridiculously healthy yet it doesn’t taste it. Try it. You won’t believe how good it is. Thanks to Minimalist Baker for the inspiration.


INGREDIENTS for 20x20cm tin:
  • 1 400g tin of black bins – must be rinsed and washed thoroughly or you will get tinge of bean taste
  • 2 tablespoons of chia seeds + 6 tablespoons of water
  • 1/2 cup cacao powder
  • 3 tablespoons melted coconut oil
  • dash of salt (if the tinned beans are in salt water then omit)
  • 1 teaspoon vanilla paste/ seeds from half a vanilla pod
  • 1/2 cup of coconut sugar
  • 1 teaspoon baking powder
  • 2 tablespoons of raw cacao nibs
  • Hazelnuts for topping


  1. Heat oven to 175C.
  2. Drain tin of beans and rinse thoroughly – if not you will get a tinge of bean taste in the end result.
  3. Place chia seeds and water into blender, pulse a few times leave to stand for 10 minutes.
  4. Add the rest of the ingredients except for the cacao nibs and nuts into the chia seed mixture in the blender and mix for approximately two minutes until mixture is fairly smooth. To begin with you might need to scrape down the sides and shake the container to get it to mix.
  5. The consistency of the mixture should thickbutpourable. If it’s too thick (chia seeds absorb a lot of water) then add a bit of water by the teaspoon and blend until it’s right.

    vegan black bean brownie mixture
    The consistency of mixture should be thick but pourable
  6. Stir in half the cacao nibs then pour into tin.
  7. Before placing tin in oven, sprinkle with hazelnuts and rest of the cacao nibs.

    vegan black bean brownie
    Black bean mixture topped with raw cacao nibs and hazelnuts
  8. Bake for 30 minutes. If it’s still gooey in the centre after this time, I sometimes serve as fondant. Or else bake for longer and keep checking in five-minute intervals.
  9. I tend to tuck into it warm but if you plan to cut up in to squares, leave to cool completely or put in fridge before cutting.
  10. Serve and amaze your family and friends!

    vegan black bean brownie
    delicious vegan chocolate black bean brownie

  1. A lot of Japanese desserts have beans in them – usually red ones but these sounds amazing! Definitely going to give it a go! x

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