Red Bean Fudgy Brownies
These Red Bean Fudgy Brownies are a rich, moist, naturally sweet treat made with hidden beans and wholesome ingredients. They’re gluten-free, refined sugar-free, and easy to make, perfect for a guilt-free dessert or snack.
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Equipment
- Baking pan
- Oven
- Food processor
- Spatula
Ingredients
- 1 can (400g) red beans (or black beans, drained and rinsed well)
- 2 ripe bananas
- 1/3 cup organic cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- 6 pitted dates (Medjool or other soft types)
- 2 tbsp pure maple syrup
- 3 tbsp natural peanut butter
- 1/2 cup fine rolled oats
- 1/2 tsp salt
- 1/4 cup oat milk or other plant-based milk
Add-ins
- 1/4 cup vegan chocolate chips
- 1/4 cup walnuts (optional)
Instructions
- Preheat oven – to 180°C fan / 355°F convection. For a conventional oven, use 200°C / 390°F.
- 1st Blend – blend beans, dates, oats and plant milk in a food processor until roughly combined.
- Add bananas – process until smooth.
- Mix remaining ingredients – except add-ins, blend to smooth batter.
- Fold in add-ins – gently incorporate chocolate chips and walnuts, reserving some for topping.
- Transfer batter – to a lined 20×30 cm (~ 8×12 inches) pan, layer no thicker than 3 cm (~1.2 inches), smooth surface. Add the remaining toppings, tucking them in slightly and carefully.
- Bake – in the center of the oven for 20–30 minutes, until top looks dry.
- Cool – 15 minutes in pan, then remove from the pan using parchment paper and cool completely in room temperatue before slicing.
- Store – in fridge up to 1 week, or freezer up to 2 months; warm squares for 30 seconds from frozen.
Video
Notes
- Nut-free option: replace peanut butter with sunflower seed or pumpkin seed butter and skip the walnuts.
- Flavor boosters: a pinch of cinnamon or espresso powder intensifies chocolate depth.