There’s something special about creating recipes that are both indulgently delicious and genuinely nutritious. It feels like hitting the jackpot!
If you know me in real life—or follow me on Instagram—you know I LOVE baking. I enjoy classic recipes made with butter, but I also love experimenting with new ingredients and current trends. This recipe is one of those experiments.
Dear friend, let me introduce you to my black bean and cocoa brownies: simple, quick, and packed with nutrients!
Brownies with black beans and chocolate—without flour?
Exactly! These treats contain no flour at all, which makes them ideal for anyone with gluten intolerance or celiac disease.
But there’s more…
They’re vegan (I also tested an egg version and include that alternative below) and gluten-free, and they have a surprising secret ingredient: black beans!
Whenever I mention them, people react with total surprise: “How can a legume make such a delicious dessert?!” It’s simple: the beans give the brownies a perfect, moist, almost creamy texture.
And the taste? I have one word: RICH. These brownies are deeply chocolatey, and no, you won’t taste the beans. They’re not overly sweet because of the unsweetened cocoa in the batter (I enjoy slightly bitter flavors, and so do my friends), so top them with good dark chocolate—75% cocoa or lower—to add a touch of sweetness.
Another great idea is to fold in large chocolate chunks as a last step for pockets of melted chocolate.
Family and friends gave a big thumbs up!
You might wonder whether family and friends approved after learning the secret ingredient. The answer: absolutely—and enthusiastically!
I always love seeing their reactions when I reveal a legume was used as the base (I always double-check for allergies first). Their surprise is priceless and it’s so satisfying when they enjoy the final result.
How to make these black bean chocolate brownies
This is one of the easiest desserts you’ll make. Believe it or not, you only need a blender—no mixing bowls. There’s essentially one main process to achieve perfect brownies:
- Place all ingredients into the blender in this order: black beans, concentrated coffee (optional), cocoa, agave or maple syrup, a pinch of salt, coconut oil, vanilla extract, baking powder, and flax “egg” (or whole eggs). Blend until smooth.
- Bake at 175°C (350°F).
- Share with friends and family, tell them the secret ingredient, and enjoy their reactions!
If you enjoy this recipe, please give it 5 stars—it would make me so happy!
If you recreate one of my recipes or make your own version, tag me on Instagram or send me a private message—I love seeing your photos!
Brownies vegan al cioccolato
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10
20
30
12 mini brownies
Ingredienti
- 240 gr Fagioli neri già cotti – da sgocciolati e lavati
- 60 gr Cacao amaro
- 3 cucchiai Semi di lino tritati
- 6 cucchiai Acqua
In alternativa (al posto dei semi di lino + acqua)
- 3 Uova intere
- 50 gr Sciroppo d’agave o acero – oppure zucchero integrale di canna
- ½ cucchiaino Sale
- 30 gr Olio di cocco – o olio di semi
- poche gocce Estratto di vaniglia
- 3 cucchiai Caffè concentrato
- 1 cucchiaino Lievito per dolci
- Granella di pistacchi
- Cioccolato fondente a pezzi
Opzionale, guarnire con:
- Crema 100% arachidi
Istruzioni
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Preriscalda il forno a 175°.
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Unisci semi di lino e acqua e lascia rapprendere per 5–10 minuti.
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In un robot da cucina o frullatore, frulla i fagioli con il caffè concentrato (se lo usi), il cacao amaro, lo sciroppo d’acero o d’agave, il sale, l’olio, e l’estratto di vaniglia fino a ottenere un composto liscio.
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Aggiungi il lievito e il composto di semi di lino + acqua (o le uova, se usi l’alternativa) e mescola brevemente.
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Ungere leggermente una teglia quadrata o rettangolare con olio e versa l’impasto. Guarnisci con granella di pistacchi e pezzi di cioccolato o con un filo di burro di arachidi.
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Inforna per circa 20 minuti. Lascia raffreddare completamente prima di tagliare a cubetti.
Nutrition
Calorie derivate da grassi 54
Tried this recipe?
Mention @roberta.dallalba on Instagram or DM me!