These healthy chocolate fudge mung 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 as it’s hard to find high quality chips with a high cocoa content. 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 that I love.
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.
Healthy Chocolate Fudge Mung Bean Brownies Recipe
- Total time: 35m
- Yield: 9 large brownies
- Calories: 90 cal
- 1½ cups / 300g cooked Mung 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
How to make
- Preheat the oven to 350 F / 180 C.
- Place everything 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 of the pan and slice into about 9 brownies.
- They 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.
Healthy Chocolate Fudge Mung Bean Brownies Video Recipe
If you like this recipe check out our sweet potato chocolate brownies.