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Black Bean Brownies from above

Mini Brownie Tart

Calling all chocoholics! Our incredibly moist brownie tart, swirled with a rich peanut-almond cream, is incredibly chocolatey—and entirely flourless.
Course Dessert
Cuisine American
Keyword vegan brownies
Prep Time 15 minutes
Cook Time 40 minutes
Calories 260 kcal
Author Nadine Horn and Jörg Mayer


  • 1 tablespoon ground flaxseed
  • tablespoons coconut oil
  • 1 cup plus 2 tablespoons (200 g) cooked and drained black beans
  • cup (25 g) unsweetened cocoa powder
  • 3 tablespoons muscovado or brown sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • ounces (50 g) vegan chocolate
  • 2 tablespoons natural peanut butter
  • 1 tablespoon almond butter


  1. Preheat the oven to 350°F (180°C). Line a 6-inch (15 cm) springform pan with parchment paper.
  2. Stir 2 tablespoons water into the flaxseed in a small bowl. Cover and set aside for 10 minutes.
  3. Melt the coconut oil. Transfer to a food processor. Add the beans, cocoa, sugar, baking powder, and salt and process until smooth.
  4. Coarsely chop the chocolate and fold into the batter. Spread the batter evenly into the prepared pan.
  5. Mix together the peanut and almond butters and drizzle over the batter. Use a fork or wooden skewer to swirl the nut butters in a marbleized pattern across the batter.
  6. Bake for 40 minutes, or until the batter is just set to the touch. Cool completely on a wire rack before unmolding and cutting.

Recipe Notes

Credit line: Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com