Black bean brownies

Jacqueline Alwill

Brown Paper Nutrition

Black bean brownies on repeat this winter! A truly fab gooey, fudgey, wholesome and fibre rich alternative to the norm with nut free options too. If you don’t have almond meal or chickpea flour feel free to use oats or a spelt flour instead.

I love adding the nut free (using oats or spelt flour) into a healthy school lunchbox (have a watch of some more of my lunchbox tips from my segment on Morning Show on 7) 


Gluten free : Dairy Free : Plant based

1x 400g tin BPA free black beans, rinsed and drained OR 250g cooked

1/2 cup raw cacao powder

1/2 cup almond meal or 1/2 cup chickpea flour for nut free

1/3 cup maple syrup

2 tbsp almond butter or swap for 2 tbsp extra virgin olive oil or melted coconut oil for nut free

2 tbsp extra virgin olive oil

1/2 tsp baking powder

2 tsp vanilla

2/3 cup dark chocolate broken (I used 1x 150g block Lindt 70% dark or use a vegan choc)

Heat oven to 180C and line a 12x20cm rectangular baking dish or loaf tin.

Process all ingredients, except chocolate, in a food processor until relatively smooth.   

Spread evenly into lined tin.

Sprinkle half the chocolate over, press it in, then repeat leaving some chocolate bits at the top of the brownie so they become all gooey and delicious on the top.

Bake 15-20 minutes (we have an electric oven so it took 20 minutes)

Cool completely before slicing and serving. Best stored in the fridge and eaten within 5 days.