Vegan Black Bean Brownies (Moist & Fudgy)
These fudgy brownies are made with black beans, cacao or cocoa, chia seeds, dates (or organic maple syrup) and peanut butter for a naturally gluten-free treat packed with fibre and plant protein. Sweetened with a touch of maple syrup or dates and blended until smooth, they’re rich, chocolatey, moist and surprisingly nourishing — proof that healthy baking can still taste indulgent. Check out the notes below as there so so many great adaptations you can make to this to personalise them to your exact liking.
Equipment
- 1 Blender
- 1 Lined 20cm baking tin.
Ingredients
- 1 tin black beans
- 2 tbsp chia seeds (you can use ground chia seeds or ground flax seeds instead)
- 1/3 cup water
- 1/2 cup ground oats or oat flour (I use ready oats) (or you can omit altogether and recipe still works, but quantity less)
- 1/4 cup cacao powder or cocoa powder (use 1/2 cup if you like it more chocolatey and indulgent tasting - see notes below)
- 1/3 cup organic maple syrup (you could replace some or all with medjool dates to make even healthier - see notes below (4-5))
- 1/4 cup peanut butter (or almond butter) (I use smooth)
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/4 tsp just a pinch of sea salt (optional)
Optional Ingredients
- 1-2 tbsp Collagen powder (bovine)
- 1-2 tbsp dark chocolate chips (totally optional) (if you want a more indulgent treat)
- 1-2 tbsp chopped nuts or seeds (you can add to the mixture, or sprinkle on the top)
Instructions
- Preheat oven to 180°C (350°F).
- Mix the chia seeds + water and leave for 5 minutes to thicken (this acts as the egg).
- Add black beans, chia mixture, peanut butter, maple syrup (or dates if using dates) and vanilla to a blender or food processor. Blend until very smooth.
- Add the dry ingredients to the mix (i.e. cocoa, pinch of salt, baking powder, collagen if using and oat flour if using. Blend until all mixed together.
- Fold in chocolate chips if using. NB - I don't as find them chocolatey enough for me and Isabelle.
- Pour batter into a lined 20cm baking tin.
- Bake 20–25 minutes until the top is set but the centre is still slightly soft.
- Let cool before slicing (they firm up as they cool). Cut into 12 or 15 pieces (for macros, please see below).
- Enjoy!!!
- Store in the fridge or they can also be frozen if wanted.
Notes
Cacao v's Cocoa
Cacao powder is raw, minimally processed, and nutrient-dense, whereas cocoa is roasted at high temperatures and often can be highly processed, resulting in a milder, sweeter, but less nutritious product. Cocoa is often more popular for baking due to the sweeter flavour - however, you can buy Organic Cocoa which is 100% cocoa and nothing else added. Isabelle prefers these made with cocoa or with less Cacao a it is bitter. If you do use Cacao you may find you want to add more dates or maple syrup. Maple Syrup Notes & Alternatives
I get an organic maple syrup on line and is is naturally low in FODMAPS which is helpful if you have a sensitivity to them, but note that black beans are fibrous and thus high in FODMAPs, but in small portions FODMAPs may not cause a problem and it could just be the quantity of FODMAPs eaten over the course of the day. This recipe is great using fresh Mejool Dates - I put four dates instead of the syrup and it worked well when I made this recipe with cocoa for Isabelle. You can always add more dates or a little honey or maple syrup if you prefer something sweeter. Oat Flour/Ground Oats
I used Sainsbury's Ready Oats - which is essentially Ready Brek that I used to make Isabelle's baby breakfast with. It's made of ground oats, oat flour and has added vitamins. You can get gluten-free oat flour or omit this altogether or use another flour. I ran out of oat flour so made the recipe without - it was still great - it was a little wetter and took a little longer in the oven, and it was also the time I made it with dates instead of maple syrup but still a winner with Isabelle. Macros - Per Brownie (15 pieces)
Cacao powder is raw, minimally processed, and nutrient-dense, whereas cocoa is roasted at high temperatures and often can be highly processed, resulting in a milder, sweeter, but less nutritious product. Cocoa is often more popular for baking due to the sweeter flavour - however, you can buy Organic Cocoa which is 100% cocoa and nothing else added. Isabelle prefers these made with cocoa or with less Cacao a it is bitter. If you do use Cacao you may find you want to add more dates or maple syrup. Maple Syrup Notes & Alternatives
I get an organic maple syrup on line and is is naturally low in FODMAPS which is helpful if you have a sensitivity to them, but note that black beans are fibrous and thus high in FODMAPs, but in small portions FODMAPs may not cause a problem and it could just be the quantity of FODMAPs eaten over the course of the day. This recipe is great using fresh Mejool Dates - I put four dates instead of the syrup and it worked well when I made this recipe with cocoa for Isabelle. You can always add more dates or a little honey or maple syrup if you prefer something sweeter. Oat Flour/Ground Oats
I used Sainsbury's Ready Oats - which is essentially Ready Brek that I used to make Isabelle's baby breakfast with. It's made of ground oats, oat flour and has added vitamins. You can get gluten-free oat flour or omit this altogether or use another flour. I ran out of oat flour so made the recipe without - it was still great - it was a little wetter and took a little longer in the oven, and it was also the time I made it with dates instead of maple syrup but still a winner with Isabelle. Macros - Per Brownie (15 pieces)
- Calories: ~71 kcal
- Protein: ~2.9 g
- Carbohydrates: ~9 g
- Fat: ~3 g
- Fibre: ~2.2 g
- Calories: ~89 kcal
- Protein: ~3.7 g
- Carbs: ~11 g
- Fat: ~3.8 g
- Fibre: ~2.7 g
- Calories: ~76 kcal
- Protein: ~4.1 g
- Carbohydrates: ~9.1 g
- Fat: ~3.0 g
- Fibre: ~2.2 g
- Calories:82 kcal
- Protein: 4.4g
- Carbs: 11.2g
- Fat: 3.0g fat
- Fibre: 3.2g
