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Bean Brownies

Prep Time:

15 minutes

Cook Time:

25–30 minutes

Makes:

4 servings

These vegan bean brownies are rich, fudgy, and naturally sweetened with dates. White beans make them extra creamy while keeping them wholesome and protein-packed. Perfect for a chocolate treat that feels indulgent but is still plant-based.

Ingredients

  • 1 cup (200 g) cooked white beans

  • 3 tbsp (40 g) coconut oil

  • 1/2 cup (60 g) dates, pitted and soaked in warm water for 10 minutes

  • 1/4 cup (50 g) plant-based yogurt

  • 3/4 cup (100 g) gluten-free flour

  • 1 tsp baking powder

  • a pinch of salt

  • 2 tbsp (20 g) mixed nuts, chopped

  • 2 tbsp (20 g) dark chocolate, chopped

  • 1 tsp cocoa powder

Instructions

  1. Drain and rinse the white beans.


  2. In a food processor, combine the beans, coconut oil, soaked dates, and plant-based yogurt. Blend until smooth and creamy.


  3. In a mixing bowl, combine the gluten-free flour, baking powder, and salt.


  4. Chop the nuts and dark chocolate and add them to the bowl. Mix everything together.


  5. Pour the creamy bean mixture into the dry ingredients and stir until fully combined.


  6. Divide the batter into two portions. Mix the cocoa powder thoroughly into one portion to create the chocolate layer.


  7. Line a rectangular baking dish with parchment paper. Spread the plain batter first, then the chocolate batter on top. Use a wooden skewer to create a marbled pattern.


  8. Bake at 350°F (180°C) convection for 25–30 minutes, until set. Let cool before slicing.


  9. Optional: Top the brownies with a bit of plant-based yogurt and some chopped nuts for extra creaminess and crunch.

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