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Black bean brownies


  • Author: Chefjar


  • Black beans ( soaked overnight)- 1 3/4 cup
  • Vegetable oil* ( any of your choice)- 3 tbsp
  • Flax-seeds- 2 1/2 tbsp
  • Water- 7 tbsp / 100 ml
  • Cocoa powder- 1/2 cup*
  • Salt- 1/4 tsp
  • Pure vanilla extract- 1 1/2 tsp
  • Baking powder- 1 1/2 tsp
  • Brown sugar- 1/2 cup
  • Topping
  • Blanched sliced almonds- 1 1/2 tbsp


  1. Preheat your oven to 180 C or 350 F with the rack in the middle of the oven.
  2. Grind flax-seeds using a grinder. Combine the ground flax-seeds with water.
  3. Transfer flax-seed mixture to a blender.
  4. Add remaining ingredients ( except the blanched sliced almonds) & beat about 4 minutes. Scrape down the sides when needed. The batter should be thick but not runny.
  5. Divide the batter between 9 muffin cups ( medium-sized). Top with blanched slice almond ( or any nuts of your choice).
  6. Bake for 25-30 minutes ( depends on your oven).
  7. Remove from the oven and allow to cool at least 20 minutes before removing from the muffin cups.
  8. These black bean brownies are very soft & can be crumbled easily, so remove very gently.
  9. Store the brownies in a an airtight container for up to 4 days.


* I don't recommend to use coconut oil as it becomes solid when refrigerated & can make brownies really hard.
* Real chocolate lovers can increase this amount up to 3/4 cup but the brownies will have a really bitter taste.

  • Category: Vegan/Gluten free/ Desserts
  • Cuisine: Vegan