Black bean brownies

Cold weekends are for baking. The end.

Well, weekends — no matter the weather — are also for spending time with friends. This weekend, I had a great time seeing friends from all walks of life. Friday night I went out with new friends and some dear friends. Saturday, Mary came up for a visit to take pictures of me at work in my (tiny) kitchen — stay tuned for those! Fun fact, I’ve known Mary since we were in middle school. Me in middle school = a little weird and oddly obsessed with Degrassi, 80s music and dancing my heart out. Lucky for me, I found girls with similar interests. Finally, today I got brunch with yoga teacher training friends at Washington Square Tavern in Brookline — I recommend!

Aside from teaching Zumba and yoga on Saturday, I tried this 40-minute FitSugar workout again this weekend. I liked it more the second time around — my arms are feeling it:

But here is what you’ve all been waiting for… the brownies. I got a number of requests for this recipe over the weekend and can’t keep it from you any longer. All photos compliments of the lovely Mary Polleys. So grateful!

Black bean brownies (gluten-free, vegan)

(Makes 12 brownies)


1 can black beans

2 flaxseed eggs (2T ground flaxseed, 6T water)

3 T coconut oil

3/4 cup cocoa powder

1/4 t sea salt

1 t baking powder

1 T vanilla extract

1/2 cup sugar

1/4 cup honey

*Optional toppings: Cacao nibs and coconut

Photo: Mary Polleys

Photo: Mary Polleys


  1. Preheat the oven to 350°F.
  2. In a small bowl, mix 2T ground flaxseed with 6T water. Let sit for a five minutes.
  3. Drain and rinse black beans, then add them to a food processor and blend. To the food processor, add your flaxseed eggs and mix everything together until smooth (or as smooth as possible).
  4. In a mixing bowl, stir cocoa powder and baking powder together. Transfer beans and flaxseed into the bowl and begin to mix. Add softened coconut oil (microwave it for ~20-30 seconds), sugar, honey and salt. The batterwill not be as thin as typical brownie batter, but thinner than frosting.


    Photo: Mary Polleys

  5. Portion batter out into non-stick muffin pan (makes 12). Sprinkle your chosen topping on — I did cacao nibs and coconut, but chocolate chips or nuts would work! Bake for 20-30 minutes. You’ll know they’re done when the edges rise up and start to look crispy.
  6. Remove from the oven and let cool for 20 minutes — otherwise, it all falls apart.

The great thing about these brownies? You can’t undercook them! They are okay to eat raw, though I think they taste better baked. :)

Photo: Mary Polleys

Photo: Mary Polleys


4 thoughts on “Black bean brownies

  1. Vitality Focus says:

    I’m inspired! Wow, these look amazing! Thanks for sharing your recipe and video. I love what you’re doing with your website. Certainly gained a fan today. I’ll let you know how the brownies go cause I’m going to try them! Thanks

  2. Vitality Focus says:

    Finally had a chance to try them. lol OMG! Absolutely delicious!! I’m already planning for another batch Emily!!! Thanks again! I tell you, perfect recipe. I followed it all the way through. Loved it.

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