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

  • 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)
  1. 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.

  2. 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.

  3. Process the ingredients in the food processor for 1-2 minutes.

  4. Chop the remaining walnuts and stir through the brownie mixture.

  5. Evenly spread the mixture into the the cake tin.

  6. Bake for 20-25 minutes.

  7. Leave to cool before removing from the tin and cutting into squares.

  8. 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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