black bean brownies, healthy, happy, portrait, mary polleys

Black Bean Brownies

Cold weekends are for baking. The end. These brownies are vegan, gluten free and have a very unusual ingredient.

Black Bean Brownies

Serves 10-12


  • 1 can black beans
  • 2 flaxseed eggs (2T ground flaxseed, 6T water)
  • 3 T coconut oil
  • 3/4 cup cocoa powder
  • 1/4 t sea salt
  • 1 t baking powder
  • 1 T vanilla extract
  • 1/2 cup sugar
  • 1/4 cup honey
  • Optional toppings: Cacao nibs and coconut


  1. Preheat the oven to 350°F.
  2. In a small bowl, mix 2T ground flaxseed with 6T water. Let sit for a five minutes.
  3. Drain and rinse black beans, then add them to a food processor and blend. To the food processor, add your flaxseed eggs and mix everything together until smooth (or as smooth as possible).
  4. In a mixing bowl, stir cocoa powder and baking powder together. Transfer beans and flaxseed into the bowl and begin to mix. Add softened coconut oil (microwave it for ~20-30 seconds), sugar, honey and salt. The batter will not be as thin as typical brownie batter, but thinner than frosting.
  5. Portion batter out into non-stick muffin pan (makes 12). Sprinkle your chosen topping on — I did cacao nibs and coconut, but chocolate chips or nuts would work! Bake for 20-30 minutes. You’ll know they’re done when the edges rise up and start to look crispy.
  6. Remove from the oven and let cool for 20 minutes — otherwise, it all falls apart.

Photos: Mary Polleys

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  1. I’m inspired! Wow, these look amazing! Thanks for sharing your recipe and video. I love what you’re doing with your website. Certainly gained a fan today. I’ll let you know how the brownies go cause I’m going to try them! Thanks

  2. Finally had a chance to try them. lol OMG! Absolutely delicious!! I’m already planning for another batch Emily!!! Thanks again! I tell you, perfect recipe. I followed it all the way through. Loved it.