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Vegan Fudgey Brownies

Though this chocolate-y, vegan dessert keeps a week in the fridge, it won't last that long!
Chocolate-y with a secret ingredient. Photo: Marty Clarke

This is an excellent, semi-healthy AND VEGAN dessert. And yes, my wife Kimberley gave me this recipe! 


  • 1 15 oz can Black beans (drained and rinsed)
  • ¼ cup Cocoa powder (the darker, the more chocolatey)
  • ½ cup Chocolate chips
  • 1 tsp Vanilla
  • ¼ tsp Baking soda
  • ¼ tsp Baking powder
  • ½ cup Almond butter (or another nut butter)
  • ¼ cup Almond flour
  • ½ cup Maple syrup
  • 1 Tbsp Coconut oil melted
  • ¼ tsp Salt


  • Preheat oven to 350F.
  • In a food processor, blend the nut butter, almond flour, black beans, cocoa powder, coconut oil, vanilla, baking soda, maple syrup, baking powder and salt.
  • Once creamy and smooth, take off the lid and stir in the chocolate chips. Do not chop or process the chips.
  • Pour batter into an 8x8 inch greased pan and add more chocolate chips on top if desired.
  • Bake for 18-21 minutes or until a toothpick comes out clean.
  • Keeps in the refrigerator for 1 week.