Beth's Black Bean Brownies

Beth's Black Bean Brownies


723 people made this

About this recipe: If you replace the flour with pureed black beans, you get delicious, dark, moist bownies that are gluten and dairy-free, too.


Makes: 16 brownies

  • 1 (400g) tin black beans, rinsed and drained
  • 3 eggs
  • 3 tablespoons (45 ml) vegetable oil
  • 20g cocoa powder
  • pinch salt
  • 1 teaspoon vanilla extract
  • 150g caster sugar
  • 1 teaspoon instant coffee (optional)
  • 85g chocolate chips (optional)

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 175 degrees C / gas mark 4. Lightly grease a 20cm square baking tin.
  2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar and instant coffee in a blender; blend until smooth; pour the mixture into the prepared tin. Sprinkle the chocolate chips over the top of the mixture.
  3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

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Reviews (3)


I bought a packet of dried black turtle beans as I am trying to be more healthy and they have a high fibre content. After looking up many recipes I found this one and was very keen to try it. I was more than suprised at the taste and texture of the brownies, incredible. I will be passing this recipe onto family and friends. Thankyou - 01 Dec 2011


My very picky son loved this. Will make again and use a deeper tin and remember to add the chocolate chips. - 29 Apr 2014


My ones came out way too eggy I think 2 eggs would be enough. - 11 Oct 2014

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