Black Bean Brownies

brownies from book enhanced.jpg

Makes 6 servings

* Gluten-free if using gluten-free oats



2 cups   canned black beans, rinsed

4 tbsp   cocoa powder, unsweetened

½ tsp     salt

½ cup    oats

¼ cup    maple syrup

⅓ cup    coconut oil, melted

2 tsp      vanilla extract

1 tsp      baking powder

½ cup    dairy-free dark chocolate chips (optional)



Preheat oven to 175C/350F.

Place all ingredients, except chocolate chips into a food processor. First pulse until mixed, then blend until smooth. If the mixture is very thick, add a drop of water.

Empty into a large bowl and fold in the chocolate chips.

Cover 20cm x 20cm (8’x8’) brownie tray with parchment paper.

Pour batter into prepared tray.

Bake 20-25 minutes until a knife comes out clean.

Let cool for 10-15 minutes before cutting.


These are delicious served with defrosted frozen berries.

If you can’t find chocolate chips you can just leave them out, or just break up ½ cup of a dark chocolate bar.

You’ll need a high-powered processor for this to get a smooth texture.

Any leftover beans can be frozen.