Fudgy Black Bean Brownie

This healthy black bean brownie recipe is incredibly easy to make. It has become my family’s favourite go-to treat, and it’s so simple that even my sons can make it themselves without my help.

These brownies are the perfect treat for anyone with a sweet tooth. Made with wholesome ingredients like black beans, cocoa powder, and maple syrup, these brownies are both delicious and rich in nutrients. Whether you’re vegan, gluten-free, or just looking to cut back on refined sugar, these brownies are the perfect guilt-free indulgence. Try them out today and taste the difference!

SERVINGS 12

INGREDIENTS:

100g dates
2 tbsp maple syrup
30g peanut butter
120 unsweetened soy drink
1 tsp vanilla extract
100g dark chocolate (70-85% cacao solids. 70 g for brownie butter and 30g as a topping)
50g almond flour
340g canned black beans
1 tbsp of flaxseeds if you are vegan, or 1 egg
60g cocoa powder
1 tsp baking powder
30 g hazelnuts

METHOD:

TIP: It’s a good idea—though not strictly necessary—to soak the dates in hot water for about 10 minutes before blending. This softens them and makes the blending process much easier and smoother.

Preheat your oven to 180°C and line a 23 x 30 cm baking sheet with baking paper.
In a food processor, blend the dates (drained if soaked), maple syrup, peanut butter, soy drink, and vanilla extract until a creamy purée forms.
Add the black beans, cocoa, baking powder, almond flour, and flaxseeds. Blend again until the mixture is smooth and well combined.
Roughly chop the chocolate into small chunks. Stir 70g of the chocolate pieces (reserving the rest for the glaze) and the hazelnuts into the mixture.
Spread the mixture evenly onto the prepared baking sheet.
Bake for 20 minutes. Once done, remove from the oven and allow it to cool completely.
If you’d like to glaze the top, drizzle with melted chocolate. To melt the chocolate, use a double boiler or place a heatproof bowl over a pot of simmering water, stirring until smooth.