Borlotti Bean Brownies


  • 1 package Jack’s Quality borlotti beans, drained and rinsed of stock
  • 6 Tbs raw cacao powder or cocoa powder
  • 2 Tbs flax powder (ground flax seeds)
  • 2 tsp pure vanilla
  • 1 Cup coconut palm sugar
  • 2 tsp balsamic vinegar
  • ¼ cup of Almond Butter needs to be added to the ingredients.
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 Cup dairy free chocolate chips


  • Preheat the oven to 375°F and line a 9-inch square baking dish with parchment paper.
  • In a large food processor fitted with an S-blade, process the borlotti beans, almond butter, cocoa powder, vanilla and balsamic vinegar until smooth.
  • To the pureed beans mix, add ground flax, palm sugar, sea salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed evenly.
  • Add the chocolate chips to the batter and pulse a few times to mix them in.
  • Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you’ll need to use the spatula to spread it evenly into the pan.
  • Bake until the top begins to crack and the center feels relatively firm to a light touch, about 35-40 minutes.
  • Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.
  • Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week.