Black Bean Brownies

These moist Black Bean Brownies are a healthy alternative to traditional brownies. They are also gluten-free and vegan, making them suitable for a variety of dietary restrictions.

Cook Time: 40 minutes
Servings: 9


  • 2 cups black beans, cooked (or canned and water drained off)
  • 3 large eggs
  • ¼ cup coconut oil, melted
  • 1 tsp. vanilla
  • ¼ tsp. sea salt
  • ¾ cup cacao powder
  • 1/8 cup (30g) brown sugar
  • ¼ cup raw honey
  • ½ tsp. baking powder
  • 100g 75 – 80%,dark chocolate, chopped and divided
  • ¼ cup sliced almonds (about 24 almonds)


  1. Preheat oven to 180ᵒC and line an 8 x 8 baking dish with baking paper.
  2. Add cooked black beans and eggs to a food processor. Turn it on and stream in the melted coconut oil. Blend for 60 seconds or until black beans are very smooth.
  3. Add vanilla, cacao powder, sugar, honey and baking powder to the mixture. Blend until everything is incorporated, scraping down the sides if needed.
  4. Add half of the chocolate to the brownie batter and pulse 5 – 6 times until it is mixed in.
  5. Transfer batter to the prepared baking dish and smooth into an even layer. Sprinkle the remaining chocolate and sliced almonds evenly over the top. 
  6. Bake for 30 – 35 minutes or until a toothpick inserted (in the centre) comes out with a few moist crumbs.
  7. Let the brownies cool completely in the baking dish then refrigerate (for at least 4 hours) before cutting into squares.
  8. Transfer the brownies to a cooling rack to set completely.
  9. Enjoy.

To use less ingredients or make it slightly cheaper, leave out or reduce the amount of chocolate and almonds used. Nutritional info without chocolate and almonds: energy: 724kJ, carbohydrates: 11g, protein: 7,6g, fats:9,7g.

NUTRITIONAL INFO (per serving)
Energy 1052kJ  |  Protein 9,1g  |  Carbs 15g  |  Fat 15,8g