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Hello again!

I’m really excited for todays recipe. Brownies are one of my favorite desserts and I’ve tried many of them. This variation is made using black beans. You may have already heard about using this weird ingredient, but in case you haven’t I promise you won’t taste the beans. The beans make the brownies fudgey and rich tasting. When I first heard about using beans in brownies I was pretty skeptical but I’m glad I finally tried it because these were delicious!

These brownies aren’t vegan and I haven’t tried making them vegan yet, but I’m pretty sure you could make them vegan/eggless. If you do try this please tell me!


Ingredients brownies:
– 1 can black beans
– 50g cacao powder
– 20g speltflour
– ½ tsp baking powder
– 100 ml agave
– 2 tbsp coconut oil
– 2 eggs
-1 tbsp water
– ½ tsp vanilla extract

Preheat the oven to 170 degrees Celsius or 340 degrees Fahrenheit.
Drain and rinse the beans. Then it’s just a matter of combining all the ingredients in a food processor or blender and blending the mix until smooth.
Oil a brownie tin or glass baking dish and line the bottom with parchment paper. Pour the mix in and bake for about 30-40 minutes. If you stick in a toothpick it will still come out with crumbs but that is what you want. Make sure you don’t overbake if you wan’t fudgey brownies (that’s how I like them).

Chocolate layer:
– 2 tbsp coconut oil
– 2 tbsp cacao powder
– 1 tbsp agave or maple syrup
Combine and melt all the ingredients. Mix them well with a fork or whisk and pour over the brownies (after they’ve cooled down). Let the layer set in the fridge or freezer before devouring.

Click here for a printable version:



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