Fudgy Black Bean Brownies
Prep time
Cook time
Total time
(egg-free, gluten-free, nut-free, soy-free, vegan; dairy-free with dairy-free chocolate)
Recipe type: Dessert, Baking
Serves: 12
  • 12 dried dates or prunes
  • 1½ cups water
  • ⅔ cup + ½ cup dark or milk chocolate (separated), coarsely chopped OR ⅔ cup dark chocolate and ¼ cup cacao powder
  • ½ cup coconut oil (or other oil or butter)
  • ½ cup agave syrup (or ⅔ cup rapadura sugar)
  • 1 tsp vanilla extract
  • 1 cup Bob's Red Mill Black Bean Flour
  • 1 cup quinoa flour
  • 1 tsp baking soda
  • 1 tsp salt
  1. Preheat oven to 175°C. Line a brownie or other deep rimmed tray with parchment paper.
  2. In a small saucepan, simmer dates in 1½ cups of water until soft and rehydrated.
  3. Microwave ⅔ cup of chocolate in a glass on high for 20 second bursts until melted (or use simmering saucepan as a double boiler to melt)
  4. Blend the water and dates together before adding the chocolate, oil, agave syrup and vanilla. Blend until well combined and smooth.
  5. Mix all dry ingredients together in a large bowl and add these to wet mixture. Add ¼ cup remaining chocolate or cacao.
  6. Smooth into lined tray, using the back of a spoon to spread brownie mixture into corners of the tray. Bake for 35 – 40 minutes for a fudgy dense centre, or up to 50 minutes for a firmer bite.
  7. Remove from oven and allow to cool in the tray before cutting into squares to serve.
Recipe by @OmNomAlly at https://omnomally.com/2011/09/04/black-bean-brownies/