Black Bean Brownies

Looking for a sweet treat that satisfies your chocolate cravings and your health goals? 

These Black Bean Brownies are about to be your new best friend. Don’t let the beans fool you—these babies are rich, fudgy, and decadent, with zero gluten, zero dairy, and zero guilt. Packed with plant-based protein and fiber, they’re perfect for an afternoon snack, post-workout bite, or even breakfast (we won’t tell!). Whether you're vegan, gluten-free, or just down to try something deliciously different, this recipe is a total game-changer. Let’s bake!

Ingredients

+ 1 cup almond meal

+ 1 cup sugar (I used coconut)

+ 1 cup raw cacao powder

+ 1/2 cup flour (I used GF plain)

+ 1/2 cup tapioca flour

+ 1 tsp baking powder

+ 1 tsp vanilla essence

+ 3 x egg replacer or equivalent (I use Orgran Egg Replacer)

+ 1/2 cup coconut oil or butter

+ 1 x 400g tin black beans, drained and rinsed

+ 1/4-1/2 cup milk of choice (I used almond)

+ 180g chocolate chips (I used Noshu choc melts)

Method

1. Preheat oven to 180C fan forced and line a baking pan with baking paper. Mine was about 20cm x 15cm but whatever you've got is fine.

2. Mix all dry ingredients together in a large bowl (except the chocolate).

3. Add egg replacer, oil, black beans, vanilla essence to a blender and blend until combined.

4. Add the wet mixture to the dry mixture and mix until combined. If you need, add the 1/4-1/2 cup milk.

5. Lastly, add the choc melts (or choc chips) and fold into the mixture.

6. Bake for about 30 minutes, or until mostly cooked through.

7. Enjoy with your favourite Ice-Cream, Toppings etc.