When I’m baking without animal products, i’m motivated by two things – knowing that I’m not harming animals, and knowing that I’m making something really delicious that I can eat without guilt.

These brownies tick both these boxes, and I really hope you like them!

I’ve used cups in this recipe, as I’m too pressed for time to re-test and weigh today, so if you don’t have a “baking cup” just use a small teacup, I promise it works well.


Note: I’m not 100% vegan yet, about 70% of the way there…and learning all the time.

Bee’s Vegan Aquafaba chocolate brownies

  • 1 cup Aquafaba (the liquid from around two tins of black beans, which can be saved to make some great spicy refried black beans for supper)
  • ½ cup groundnut OR coconut oil, plus some more to grease the baking tin
  • 1 cup unrefined molasses sugar
  • 1/2 cup maple / brown rice / molasses syrup
  • 1 cup dairy free dark chocolate – chopped roughly
  • 1, ½ cups of plain flour (wholemeal if you fancy)
  • ½ cup chopped pecans or other nuts of your choice (optional)
  • a generous pinch of flaky salt
  • 2 tsp vanilla bean extract
  • 2 teaspoon instant espresso coffee / ground coffee (optional, adds depth of flavour)
  • 1/2 cup dairy free dark chocolate chips



Preheat your oven to 175 degrees and line, or oil an 8 inch square baking tin / brownie pan. If you don’t have one, then a lasagne dish or a pie tin work well too.

In a small saucepan over a gentle heat, warm the aquafaba, coconut oil, molasses sugar and maple (or rice / molasses) syrup and chopped dark chocolate for a few minutes until you have a lovely thick, gooey mess. Don’t let it simmer or boil.

Take off the heat and add in the plain flour, chopped nuts if you’re using them, vanilla, coffee, and pinch of flaky salt. Mix thoroughly then throw in your chocolate chips and pour into your baking tin.

Bake for around 40 minutes at 175 degrees celsius and allow to cool completely before serving. This is the tricky bit – so remember, a teaspoon of hot brownie from the edge is fine – its just “quality control”!





These are my favourite new creation – a “healthier” dark chocolate vegan brownie, that you make in a nutribullet (or magimix, or with a stick blender, or potato masher…)

I’m a massive fan of learning new tricks when baking, and this recipe definitely ticks that box…


For me, the most important thing in baking is the TASTE. Baked goods have to be delicious, better even, than your favourite indulgent version – otherwise, what’s the point?  For me, my favourite brownie ever is the Ottolenghi hazlenut brownies, which taste incredible.

Baked goods need to taste good, but, if they then have a secret, healthier or different ingredient combination, then this is what makes them truly “better”. These brownies are vegan, which is great for many reasons, gluten free, great for coeliacs or those with IBS, dairy free, great for lactose intolerant people like my friend Kate, and made with beans, great if you love beans.


So here, with great pleasure, because these bean brownies are really lush indeed, is the recipe!

The only piece of kit that you need is a blender, or a chopper, a masher, or something, anything that will blitz your black beans into a smooth, speckledy paste…oh and a bowl, a spoon, some scales…agh you get it…Bee.xx

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Bee’s vegan black bean nutribullet brownies


400g tinned ready to cook black beans (or pre-soaked and cooked black beans, which take forever to prepare but are much cheaper)

2 tbsp ground flax seeds, mixed with 6 tbsp hot water to a thick gooey paste

70g brown sugar (or coconut sugar)

80g cocoa powder (or about 70g raw cacao)

80g dark chocolate, chips or finely chopped (dairy free if needed, save some for the top!)

60g maple syrup / honey (obvs not vegan)

3 tbsp melted coconut / olive / vegetable oil

1 tsp good quality vanilla extract

1 tsp baking powder

1 large pinch of sea salt (optional, for the top)

2-3 tbsp warm peanut butter (optional, for beautiful drizzling)


Throw the beans, oil, flax mush and vanilla extract into your blender / nutribullet (I used the 900W version with the giant cup thing) / magi mix and blitz until you have a smooth speckled paste. You can do this by hand, but you’d need to very finely chop the beans up to ensure there are no bean skins in your teeth after eating – which takes forever.

Add the rest of the ingredients (barring the choc chips) into the mix, and blitz again until well combined. If the mixture is too thick to mix, add a splash of non-dairy milk and blitz again.

Pour / scrape / dollop your mix into a lined brownie pan, I used a 20cm x 30cm pan, and spread evenly. Pour on your peanut butter and sprinkle the salt and a few choc chips on top. Bake at 160 degrees celcius for around 30 – 40 mins, when a knife tip will still come out gooey, but that’s what you want, right?

Allow to cool, and enjoy.