Yesterday,  I had baked brownies for the December meeting of the Professional Women’s Group of Basel, a nice community of women in which I am already active for over 10 years. Everybody liked them and were surprised to hear that they contain black beans. These are a relatively small type of bean that are SchwarzeBohnencommon in Mexico, but not found so often here. You can however buy them in Reformhäuser or in Bioshops like Alnatura from the brand Rapunzel:

To improve digestibility of beans, I always soak them overnight followed by a one day sprouting: simply drain them, wash them once in the evening and drain again, then cook them the next day. But simply soaking them for at least 8 hours works fine too.

For the recipe below that served 20 persons, I used 450g cooked beans, for which I soaked 200 g dry beans.

  • 450g cooked black beans
  • 200g coconut fat, melted (my prefered oil, but another oil/butter works too)
  • 4 eggs
  • 25g unsweetened cocoa powder
  • 150 gr sugar
  • 1 teaspoon instant coffee or espresso
  • 1/2 tsp ground vanilla (or 2 tsp vanilla extract)
  • 200 g dark chocolate, chopped (‘Kochschokolade’ is fine)
  • 70g flour (I prefer spelt = ‘Dinkel’)
  • 1 tsp baking powder
  • 1/2 tsp salt


Preheat the oven to 180 °C. Grease a approx 20x30cm baking pan.

In a blender, puree the beans well with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chopped chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan.

Recipe adapted from: Melissa d’Arabian
Black Bean Brownies

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