Beans are a vegan’s best friend. High in protein and carbohydrates, they’re low GI and super satisfying. Bean-based brownies have been kicking around for a while, but I’d never experimented with a recipe. Until now. This afternoon the tin of black beans in the cupboard caught my eye. Hey, it seemed to say. It’s brownie time.

Give this recipe a whirl. I served them to my traditional-brownie-loving family who scraped up every last morsel. They didn’t believe me when I revealed the secret ingredient. These make for some incredibly moist, rich, delectable and healthy brownies. I tweaked the recipe from the minimalist baker ( There’s no flour, so these babies are also gluten free. Serve as is, or with a dollop of ice-cream for a delectable treat.

Vegan black bean brownies (GF)

1 x 400g tin of black beans

2 tsp Orgran egg-replacement (with 2 tbs water)

3 tsp creamed coconut, melted

3/4 cup raw cacao powder

pinch of sea salt

1 tsp pure vanilla extract

1/2 cup raw sugar

1 1/2 tsp baking powder


Drain and rinse the beans, then blitz in a blender or food processor with the egg replacement and coconut. Add to the remaining ingredients in a bowl and mix well to combine. Spoon the mixture into a lightly greased muffin tray, smooth down and bake at 180 degrees celsius for 20 – 25 min until the edges start to come away from the edges. Allow to cool in the tray for 30 min, then store in an airtight container. These will keep for several days, if they manage to last that long.

Enjoy. These might just change your life.


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