Black Bean Brownies with Coconut Cream Recipe – Graydon Skincare Black Bean Brownies with Coconut Cream Recipe
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Black Bean Brownies with Coconut Cream Recipe

Black Bean Brownies with Coconut Cream Recipe

Here's a healthy and delicious recipe you can try. These black bean brownies are delicious while being full of fiber and omega 3s. Topping them off with some blueberries or sunflower seeds gives it a nice crunch. I also love adding a bit of homemade coconut cream on top. Keep reading for the full brownie and coconut recipe! 


  • 1 15-oz. can black beans (make sure to rinse and drain) 
  • 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water as original recipe is written)
  • 3 Tbsp coconut oil (can substitute with other oils) 
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 heaping cup organic coconut sugar (slightly ground or pulsed in a food processor or coffee grinder for refined texture)
  • 1 1/2 tsp baking powder

TOPPINGS (optional)

  • Blueberries 
  • Sunflower seeds 
  • Whipped Coconut Cream
1. Preheat oven to 350 degrees F (176 C)
2. Lightly grease a 12-slot standard size muffin pan (not mini // adjust pan size if altering batch size). Make sure you've rinsed and thoroughly drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4.Add remaining ingredients and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth
If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny
5. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
6.Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
7. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
8. Store in an airtight container for up to a few days. Refrigerate to keep longer.
If you also want to make a coconut cream to go on top of your black bean brownies here is what you'll need: 
  • 1 can of unsweetened coconut milk 
  • 2 tablespoon of white sugar 
  • 1 teaspoon of pure vanilla extract 
  1. Refrigerate can of coconut milk, 8 hours or overnight.
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.