B is for Brownies

B is for Brownies

Yes, B is for brownies but in this case, let’s make it B for Black Bean Brownies. At first I thought what a weird idea to add beans to a sweet dish but it really does work and not only that: it is delicious! So, here is my sweet way to enjoy black beans.

Chocolatey black bean brownies

By adding beans you can increase the fibre content and reduce the need for too much fat. These black bean brownies are still very much an occasional treat food but at least they are a bit healthier than your ordinary piece of cake. I love making these fully plant-based and I will play further with this recipe to bring down the sugar and fat content. I will keep you posted on how I get on or do let me know in the comments what you’ve come up with.

Without further ado, let’s get baking!

Ingredients (makes 9 squares)

  • 1 can of black beans, drained & rinsed

  • 1/4 cup coconut oil, melted

  • 1.5 tbsp chia seeds soaked in 3 tbsp water

  • 1 tsp vanilla extract

  • 2 tbsp maple syrup

  • 1/2 cup coconut sugar (or brown sugar)

  • 2 tsp baking powder

  • 1/4 cup cacao powder

  • 1/4 tsp salt

  • 1/4 cup vegan chocolate chips or chopped up chocolate


  • Preheat the oven to 175 degrees C and line a 8×8 baking pan with greaseproof paper.
  • Place the beans in a blender and pulse together with coconut oil, soaked chia seeds, maple syrup and the vanilla essence.
  • Add in the sugar, cacao powder, baking powder and salt and pulse to combine. You may have to scrape the mix from the sides to fully combine.
  • Stir in the chocolate chips and pour the batter into the prepared tin, smoothing the top with a spatula.
  • Bake for 20-25 minutes – remove from oven and allow to cool for half an hour before cutting into squares.

    Once cooled and cut these can be frozen in a suitable container.

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