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Very Chocolatey Butter Bean Brownies

Maja ∣ Delicious & Healthy by Maya
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Healthy Vegan
Servings 16


  • 1,5 cup butter beans cooked
  • 1/2 cup ground hazelnuts
  • 1/2 cup agave syrup
  • 1/3 cup extra virgin coconut oil
  • 1/2 tsp Himalayan salt
  • 1 tsp vanilla powder
  • 1/2 cup rice flour
  • 1 cup cacao powder
  • 1/2 tsp xantam gum
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp instant coffee powder or coffee substitute I used Dandy Blend
  • 1 cup rice or oat or almond milk plus 2-3 tbsp if needed + 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/4 cup hazelnuts chopped, for decorating
  • 1/4 cup chopped chocolate or chocolate chips


  • Wash, drain and pat dry beans if using canned ones to avoid the bean-y taste.
  • Put them in food processor with melted coconut oil, agave syrup, salt and vanilla and blend until smooth and creamy.
  • Place in a bowl ground hazelnuts, cocoa, rice flour, xantan gum, instant coffee, baking soda and baking powder. Mix carefully and add milk with apple cider vinegar.
  • Now add blended mixture of beans to it and mix carefully. Keep mixing and adding milk gradually.
  • The consistency should be fairly thick but still pourable. At this point you can fold in chocolate chips if using.
  • Pour it in a lined tin 20x20 cm and sprinkle chopped hazelnuts on top (or chocolate if you prefer).
  • Bake on 180° for 30 minutes.
  • Test if it's done with a tooth pick. It should come out clean. They will still be pretty soft when ready.
  • Leave them to cool as they will firm up.
  • Keep in the fridge to get them to be even firmer
Keyword gluten free, gluten free vegan brownies, healthy brownies, healthy vegan brownies, refined sugar free