Dairy Free + Dessert + Easy Healthy Recipes + Snack + Snacks/Sweet Treats + Sugar Free

Rich Chocolate Black Bean Brownies

17 September 2017
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I first tried these brownies whilst interviewing the wonderful Mandy, from Wholesome Child, for Juice with Jess. I could not believe how tasty they were – and with so little added sweetener? The genius here is the black beans – making these brownies super fudgey, and high in folate, iron and fibre. Perfect for kiddies and adults alike! The recipe is from Mandy’s new book, Wholesome Child: A complete nutrition guide and cookbook.


Makes: 16 mini brownies

  • 1 1/2 cups (270g) cooked black beans or 1 x 400g canned black beans, rinsed and drained
  • 3 eggs
  • 3 tbsp coconut oil, plus a little more to coat baking dish
  • 1/3 cup (30g) cacao powder
  • 2 tbsp carob powder
  • 1/4 tsp sea salt
  • 3 tsp vanilla powder or extract
  • 1 tsp baking powder
  • 1/2 cup (75g) coconut sugar (to sweeten further add an extra 1/4 cup (35g) coconut sugar or a pinch of stevia



  1. Preheat oven to 160°C (160° fan-forced).
  2. Grease a small square 20cm x 20cm baking dish with coconut oil.
  3. Place all the ingredients in a blender and process at a high speed until smooth.
  4. Pour the mixture into the prepared baking dish.
  5. Place in oven and bake for 25-30mins. Check after 25mins by sliding a knife into the brownie. If it comes away clean, the brownies are ready. Allow to cool before cutting into little squares.


Serve immediately, store in fridge for 4 days or freeze for up to 4 months. Serve with coconut cream and fresh strawberries for a dessert treat.


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