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Black Bean Brownies

Yields1 Serving

Black Bean brownies

 1 cup rolled oats (wheat-free if needed)
 ¼ cup Flaxseed Meal (or use seeds and blend into a meal yourself with a blender)
 6 tbsp Raw cacao powder
 1 cup Milk of your choice (Almond)
 3 tbsp melted coconut oil
 1 Egg
 1 can of Organic black beans, drained and rinsed
 ½ cup Honey, Mayple Syrup or Rice Malt Syrup
 ¼ tsp baking soda (aluminum-free)
 ¼ tsp Sea Salt
 1 cup Raw Nuts of your choice - Almonds or walnuts, roughly chopped

Preheat the oven to 190 degrees Celsius. Add the oats, flaxseed meal, cacao powder, salt and baking soda to the bowl of a food processor, and blend until they form a flour-like consistency.


Next, add almond milk, coconut oil, egg and honey (or your choice of sweetener) and blend until well combined.


Add in the black beans (drained and rinsed) & blend for 20 seconds or until the mixture has formed a thick batter.
Taste the batter and add more honey and cacao powder if needed. You want the consistency to be similar to a normal brownie mix.


Line large pan with baking paper, then pour the batter into the lined pan. Smooth the top with a spatula and, if desired, sprinkle the nuts over the brownie mix.


Bake in the oven for 20 minutes. I like my brownies gooey on the inside, but if you prefer yours to be more well-done, bake them a little longer or until a knife comes out of the centre dry.


Removing them from the oven when they are still a little underdone is what makes them so fudgey and moist. The longer they bake, the dryer they will be. Eat while warm or store them in refrigerator for up to a week or can freeze some for 3 months.

Nutrition Facts

Servings 0