Black Bean Brownies

Black Bean Brownies

When you think of ‘healthy’ snacks, a brownie might not be the first thing that comes to mind. But think again, because we’re about to deliver a tray of chocolately goodness packed with plant-based protein, iron and fibre.

The secret ingredient is a can of black beans, which you’re probably more used to seeing in burritos than brownies. These nutrient-dense beans are popular in Latin American dishes and are a great vegetarian source of protein and iron. They also contain big doses of folate, magnesium, potassium, antioxidants, and phytonutrients. Best of all, after a few seconds in the food processor they make the perfect base for a rich, dense brownie you won’t believe is good for you.

This recipe is adapted from one by Chocolate-Covered Katie. For a vegan version, substitute the honey for maple or agave syrup and use dairy-free chocolate.

  • 1 can black beans (drained and rinsed)
  • 2 tbsp cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup honey
  • 2 tbsp raw or coconut sugar
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup good-quality dark chocolate chunks
  • Extra dark chocolate chunks (optional)

Preheat oven to 180 degrees Celsius. Add rinsed black beans to a food processor and pulse several times. Add remaining ingredients (except chocolate) and process until smooth. Stir in the chocolate chunks, then pour the mixture into a greased brownie pan. Sprinkle extra chocolate chips over the top. Bake for 15-20 minutes, and let cool in the pan for 15 minutes before cutting into squares.