Black Bean Chocolate Brownies

Black Bean Chocolate Brownies

This would have to be the healthiest chocolate brownie recipe I have ever seen. The list of ingredients is a far cry from the original brownie recipes, such as those served at Palmer House Chicago since 1893 or those in Fannie Farmer’s 1896 Boston Cooking-School Cook Book.  The black beans give the brownie substance and the avocado makes for a smooth and buttery texture. Throw in some dark chocolate and walnuts and there you have it – delicious, moist and rich brownies.

Black Bean Chocolate Brownies

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Sweets
Cuisine American
Servings 12 brownies


  • 240 g cooked black beans drained and rinsed*
  • 1/2 avocado
  • 1 cup brown sugar
  • 3 Tablespoons cocoa powder
  • 1/2 cup walnuts divided
  • 1 teaspoon baking powder
  • 5 ml natural vanilla extract
  • 20 ml coconut oil
  • 1 pinch salt
  • 150 g dark chocolate melted


  • Preheat oven to 180°C and line a 23cm x 33cm cake tin with baking paper.
    TIP: these brownies can be baked using a 12 muffin tray or use muffin papers.
  • Add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil, melted chocolate and the salt to a food processor.
  • Process the ingredients in the food processor for 1-2 minutes.
  • Chop the remaining walnuts and stir through the brownie mixture.
  • Evenly spread the mixture into the the cake tin.
  • Bake for 20-25 minutes.
  • Leave to cool before removing from the tin and cutting into squares.
  • Serve as is or warm with ice cream for dessert.


Storage:  store in the cupboard in an air tight container.
Credit: adapted with thanks from
*a 400g can of black beans drained and rinsed weighs approximately 240g

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