These healthy chocolate fudge bean brownies have no flour, eggs or butter and are 100% plant based but people regularly call them the best brownies ever.
The recipe is also very simple and even if you’re not good at baking, like me, it’s hard to go wrong with making these.
It’s best not to tell anyone sceptical the secret ingredient until after they have tried them. They always prove to be very popular even with people that are not into plant based vegan foods or healthy living
I don’t use chocolate chips in my healthy brownies as it’s hard to find high quality chips with a high cocoa content in the UK. Instead I just chop up my favourite dark 85% cacao chocolate and it takes a few seconds to chop up a whole bar. I tend to aim chunks about 1-0.5 cm square.
These chunks sprinkled on top give a rustic home baked look to these bean brownies that I love.
Healthy Chocolate Fudge Mung Bean Brownies Video Recipe
For the mung beans you can use tinned, but I tend to cook a fresh batch for 15 mins on the high setting of a pressure cooker and you are left with fluffy soft beans that are perfect for this recipe. Also with the pressure cooker there is no need to pre-soak.
For the oats you can just use quick oats or grind your own. If your grinding your own choose soft crumbly oats and not the firm jumbo oats. Remember to use gluten free oats if you don’t eat gluten.
What are mung beans?
Apparently mung beans are not popular in many countries as many people asking me what they are. If you don’t have mung beans use black eye beans or black beans.
Bean Chocolate Brownies
Chocolate brownies made with beans so they're high in nutrition and good for you. The hidden beans in this healthy brownie you really can't taste as they just add an amazing texture. Try my bean brownie to get a filling healthy brownie thats loaded with goodness, plant protein and fibre.
Ingredients
- 1½ cups / 300g cooked Mung beans or black beans (1 tin)
- 3 tbsp Cocoa powder
- ½ cup / 40 g ground Oats
- 4 tbsp Maple syrup / date syrup / or any sweetener
- 6-8 pitted Dates
- 2 tbsp melted Coconut oil
- 2 tsp Vanilla extract
- ½ cup / 90g of Chocolate chips / chunks
- ½ tsp Baking powder
- pinch of Salt
- 2 tbsp Chocolate chips / chunks to top
Instructions
- Preheat the oven to 350 F / 180 C.
- Place everything for the bean brownies apart from the chocolate chips / chunks in a food processor and blend until smooth. You can use a blender if you don’t have a food processor but it will need to be blended in batches.
- Stir in the ½ cup / 90g of chocolate chips / chunks and then spread out in a 8″ pan. I use a silicon pan so they pop out easily, if using a metal pan you will need to grease it or place some grease proof paper inside.
- Bake in the oven for 16-20 mins until a knife comes out clean when poked in.
- Take out of the oven, sprinkle on 2 tbsp of chocolate chips and leave for 15 mins to cool before removing from the pan.
- Pop out the healthy brownies of the pan and slice into about 9 brownies.
- These high protein vegan brownies are best enjoyed still warm and gooey but will last a few days in the fridge. It’s best to re-heat if eating from the fridge.
Nutrition Information
Yield
9 healthy browniesServing Size
1Amount Per Serving Calories 221Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 46mgCarbohydrates 36gFiber 6gSugar 19gProtein 6g
If you like this recipe check out our sweet potato chocolate brownies.
Wonderful recipe! Made it for tomorrow’s Friday night meal… Waiting to see if anyone will guess the ingredients. Thanks!
Sound great, you’re very welcome. I’m sure it will go down well 🙂
I absolutely adore this recipe, however mine keeps coming out quite dry and crumbly. Any suggestions for making it more moist?? 🙂
Hi Jose, are you adding the coconut oil and chocolate chips? It might need a bit more liquid – as the recipes here mainly use whole natural ingredients they can need some adjustment due to natural variation.
Yes I have been – I followed the recipe to the letter – do you think more coconut oil would help or adding something wetter, eg nut milk?
When I cook mung beans I use a pressure cooker and they usually come out really soft – much softer than canned types. So either some more water or try cooking for a bit longer. Are you using fresh or canned?
I’ve been using canned, so i’ll have a go at adding more water, a little like I do with the chickpea blondie recipe 🙂
thanks!!
What a tasty recipe! I had some leftover mung beans from a recent meal that I prepared with chai spices, including a cinnamon stick, some whole cloves, allspice berries, and nutmeg. This afternoon I was seized by the craving for something chocolate-y and sweet, and suddenly I thought “mung bean brownies” and found your recipe through Google. I happened to have everything on hand (or close enough to it), including some dates that had been knocking around in the fridge and the remainder of a dark chocolate salted hazelnut bar that I chopped into pieces to add in lieu of chocolate chips. On a whim I also decided to add some walnuts. Yummy, they turned out really fudgy with a nice hint of spice to them from the chai-spiced beans. I am glad to have discovered your site and look forward to trying more of your recipes–I especially have my eye on those sweet and salty green pea cookies! 🙂
Thanks so much for sharing that Rosemary! Really nice to hear such great feedback. I tend to keep my recipes a bit basic so people can add what they like to them, the walnuts and spices sound like a great addition. I really like the green pea cookies but they did prove to be a bit controversial, but let me know what you think 🙂