Butter Bean Brownies

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The brownies….aren’t they like “the ultimate” chocolate treat?! With deep chocolate flavor and soft and rich melt in the mouth consistency..
I wanted to make these super healthy and nourishing so decided to use beans as base. I knew what ingredients I wanted to use but since I never made any with beans before (I only used beans in cookies before), I needed some reference for the ratios. I remembered amazing Chocolate Covered Katie‘s famous black bean brownies and rushed over to her blog for inspiration. So I used butter beans, hazelnuts and rice flour because I wanted to keep them gluten free, as main ingredients and I’ll tell you that they came out amazing! Soft, light melt in the mouth texture with a very deep dark chocolate flavor. Nobody could ever guess that they’re healthy or that there are the beans inside. Do I need to tell you that they’re almost gone?! In one evening!!

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These are gluten free, refined sugar free, rich in protein, fiber and antioxidants. I dare calling them a perfect chocolate dessert:-)

Here’s the recipe. It’s really simple and easy. And in my opinion, fail safe:-) You’ll be done with preparation in 20 minutes tops and then you just have to wait half an hour for them to bake and cool down a bit..

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Yields: 12 8×8 cm pieces
Preparation time 20 minutes, baking time 18 minutes


1,5 cup butter beans, cooked
1/2 cup roasted hazelnuts, ground
1/2 cup agave syrup
1/4 cup extra virgin olive oil
1/2 tsp Himalayan salt
1/2-1 tsp vanilla powder
1 tbsp molasses
1/2 cup rice flour
4 tbsp cacao powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coffee substitute (I used Dandy Blend)
50 gram chocolate, chopped (or 1 cup chocolate chips; I used Conscious Chocolate Plain Jane)
1 cup milk (I used oat milk) + 1/2 tsp apple cider vinegar


1. Wash and drain beans
2. Put them in food processor with agave syrup, salt and vanilla and blend until smooth and creamy
3. Add ground hazelnuts, cacao, molasses, coffee diluted in a tbsp of water and oil. Blend some more
4. Now add sifted flour, baking soda and baking powder. Mix carefully and add milk with apple cider vinegar. The consistency should be fairly thick but still pourable. Now add half the chocolate chunks/chips and mix carefully
5. Pour it in a lined tin and sprinkle the rest of chocolate on top. I used 24×34 cm tin
6. Bake on 180° for 16-18 minutes. Test if it’s done with a tooth pick. It should come out clean
7. Leave them to cool for at least 15 minutes. Keep in the fridge to get them to be even firmer

If you liked these, check out my other chocolate creations in dessert section. I highly recommend Almost Raw Hazelnut Chocolate Cake



  1. You are so gifted, all of your food looks so amazing. I’m not very interested in cooking and am by no means an exceptional cook but your recipes are so inspiring that I may just try.

  2. This looks great Maja, can’t wait to try it! Just a little suggestion/request: I know it can be quite time consuming to do, but it would be really helpful if you could include nutritional information for each recipe (at least approximations) 🙂 Keep up the great work!

  3. Aw I found your blog! 🙂 🙂

  4. Butter bean brownies? Oh my Maya!! These look so so wonderful!! Thanks for the detailed recipe sweetie!

    1. Hello dear!

      Thank you so much 🙂
      I love using pulses in sweets. They give such amazing texture 🙂
      Maja xx

  5. Hi dear,
    I am in love with this butter bean brownie recipe. What a wonderful idea, Maja! I hope you’ve had a wonderful summer vacation.
    Sending lots of love,

    1. Hi sweetie!
      Just catching up here… Thank you so much!
      Maja xx

  6. Love these Maya, wow, how luscious they look! And thank you for reminding me of Katie’s awesome work as well. Love to you both! Dee xx.

    1. Hi hun!

      thank you so much!
      Love to you..
      Maja xx

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