Black Bean Brownies


January 21, 2015

A healthier chocolate brownie.

  • Prep: 10 mins
  • Cook: 25 mins


1 can of black beans (398ml)

2 1/2 tbsp flax meal

6 tbsp water

3 tbsp coconut oil

3/4 cup cacao powder

1/4 tsp sea salt

1 tbsp pure vanilla extract

1/3 cup raw organic cane sugar

1/2 tsp baking powder

walnuts for on top (optional)


1Preheat oven to 350 degrees

2Rinse and drain your black beans.

3Mix flax meal and water in your food processor bowl until combined

4Add in remaining ingredients (not walnuts) and pulse until mix is nice and smooth.

5If the batter appears too thick, add a tablespoon or two of water and pulse again.

6Split the mix evenly between the muffin cups and sprinkle with crushed walnuts

7Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides of the pan.

8Let cool before taking out of the tray 🙂

Tip: if using silicon muffin cups, the brownies will remain very moist so you will need to keep them in longer. I tried both with and without the silicon cups and prefer without for this recipe!
I came across this recipe from Kris Carr's website. They looked so good I tried it right away. The only thing I changed was the amount of sugar and black beans (not far off from original recipe) and they turned out great!


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