We served this brownie with the vegan Ben&Jerry’s ice cream with banana, walnuts, and chocolate. This was the first time I had the vegan Ben&Jerry’s and I’m obsessed with it. Actually – I think I’ll go get the ‘chocolate fudge brownie’ version I have in my freezer after finishing writing this recipe.


  • 2 tbsp. flax seeds

  • 5 tbsp. water

  • 1 can beans (black or kidney beans)

  • 3 tbsp. coconut oil or vegan butter (or “normal” butter if you’re not vegan)

  • 5 tbsp. of sweetener (maple syrup, honey)

  • ¼ cup of plant milk

  • 5 tbsp. almond flour (make you own by blending 4 tbsp. of whole almonds

  • 5 tbsp. cacao powder

  • ½ tsp vanilla powder (or 2 tsp. vanilla sugar)

  • 1.5 tsp. baking powder

  • A pinch of salt

  • 100 g Nuts (pecan nuts, walnuts, hazelnuts) + extra for topping the brownie

  • 100 g dark chocolate


  1. Turn the oven to 180 degrees Celsius

  2. If you use whole almonds start by blending them in a mini food processor and set aside

  3. Ground the flax seeds (preferably in a mini food processor)

  4. Mix the blended flax seeds and water and leave it to soak for a few minutes until it forms a gel

  5. Drain and rinse the beans

  6. Blend all ingredients (except nuts and chocolate) in a food processor until smooth

  7. Chop the nuts and chocolate and stir it into the dough

  8. Pour into a small baking tray (about 15 x 25 cm)

  9. Top with extra nuts and chocolate

  10. Bake for about 20-30 minutes – the middle should be firm, but you don’t have to bake it until you can stick a fork in it and it comes out clean

  11. ! I have baked this in two different ovens and the baking time was very different so make sure to check it regularly

  12. Leave the brownie to cool for 30 minutes or so before you transfer it to the fridge to let it cool completely

  13. Serve with ice-cream and seasonal fruit (I love figs in autumn and berries during summer)