Chocolate bean brownies

Chocolate bean brownies made with black beans, cocoa powder and eggs. Extremely moist, flour-free brownies – a dessert with protein.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 220 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 14 g

Ingredients

• 250g black beans
• 3 organic eggs
• 50g cocoa powder
• 4 tbsp yacon syrup
• 3 tbsp coconut oil
• 1 tsp baking powder

Method

You’ll need: oven · cake tin · food processor · chopping board · knife · sieve

1. Preheat the oven to 180 °C (160 °C fan) and line a square baking tin with baking paper.
2. Tip the beans into a sieve, rinse them thoroughly and let them drain.
3. Put the beans, eggs, melted coconut oil and yacon syrup in a food processor and blend until smooth.
4. Mix the cocoa powder with the baking powder, add it to the bean mixture and blend again briefly.
5. Pour the batter into the tin, bake the brownies for 25 min and let them cool before cutting.

Good to know

Black beans in a brownie sound completely absurd at first. But once blended, they replace flour and butter entirely and make the brownies incredibly moist.

Swaps

Yacon syrup → maple syrup (if you prefer a slightly more classic sweetness and low-carb isn't your top priority).

Cooking tips

Rinsing the beans is by far the most important step for completely removing the typical tinned taste and the preserving liquid.

Storage

These brownies taste even moister and more chocolatey on the second day, straight from the fridge.

Allergens

Contains eggs. Completely gluten-free, nut-free and lactose-free.

Frequently asked questions

How long do chocolate bean brownies keep in the fridge?

These brownies taste even moister and more chocolatey on the second day, straight from the fridge.

Dairy-free recipes