Black Bean Chocolate Brownies

Black Bean Chocolate Brownies

When I first started looking into healthy pudding options I could hardly believe anyone would put beans into a brownie mixture! But this is not only a fab tasting recipe, it’s also full of essential protein from the beans and bursts with antioxidants from the raw cacao powder.

You can find many recipes like these online, but the quantity of each ingredient can vary quite a lot from recipe to recipe. This is what I find works best:

Black Bean Chocolate Brownies


1 can of black beans, washed and drained (believe it or not, this will act as your flour)

3 eggs

3 tbs coconut oil, melted

65g raw cacao powder

170g of maple syrup

Vanilla extract 2-3 tsp (optional)

a pinch of salt

If you want your brownies to become a little more fluffy, cake- like, then add 1 tsp of baking powder. If you’d like them more fudge- like, don’t use the baking powder.



Mix all the ingredients in 1 bowl and blend until smooth.

Either pour into a lined square baking dish so you can cut chunks off later on or pour into greased muffin tins.

Bake in the preheated oven on 180 degree.


If your mixture is in muffin tins, it should only take about 10 minutes. Keep checking so that your brownies don’t get too dry. The edges will come off slightly from the tin when ready.


Serve on chilled dairy free yogurt and top with strawberries and mint.


Dani Binnington

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