desserts

Fudgy Black Bean Brownies (yes, really!)

These brownies are rich, chocolatey, and secretly packed with black beans (don’t knock it ’til you’ve tried it). Naturally sweetened and wonderfully fudgy, they’re perfect as a guilt-free treat.

12 servings

Dairy free, Gluten free, Vegan

60 min.

Ingredients

For the brownies

1 tbsp ground flax seeds
3 tbsp water
1 can Amaizin Black Beans (400g), drained and rinsed
60 g coconut oil, melted
80 g agave syrup (or maple syrup, or honey)
30 g oat flour
30 g cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
60 g chocolate chips

For the (optional) topping

200ml Amaizin Coconut Whipping Cream
Amaizin Coco Crispy Rolls or fresh fruit (like berries, kiwi, or banana)

The recipe

Let's start cooking

In a small bowl, mix the ground flax seeds with water. Let it sit for 5–10 minutes until thickened. Meanwhile, preheat your oven to 180°C.
Add the black beans, melted coconut oil, and agave syrup to a food processor. Blend for about 30 seconds until smooth.
Add the oat flour, cocoa powder, baking powder, salt, and the thickened flax egg. Blend again until you get a smooth, brownie-like batter.
Use a spatula to gently fold the chocolate chips into the batter.
Pour the batter into a lined brownie tin (15 x 15 cm works well, but a loaf or casserole dish also does the job). Bake for 30 minutes, until the top is set and a toothpick comes out clean.
Let the brownie cool on a wire rack for at least 30 minutes. This helps it firm up and gives you that perfect fudgy bite.
Once cooled, cut into 12 squares and enjoy! These brownies get even better the next day …if they last that long.
Optional: Coconut whip on top
Whip the Amaizin Coconut Whipping Cream until light and fluffy. Add a splash of water if it’s too thick. Spread over the cooled brownies and top with Coco Crispy Rolls and/or fresh fruit.

Serving tip: Cut them into mini bites and top with coconut whip and fruit for a party platter that disappears fast. Fun, fudgy, and Amaizin from first bite to last.