Black Bean Brownies

I don't think I have met anyone who doesn't like brownies nor have I met anyone who can tell I have used black beans in my brownie recipe. Apart from the fact that the brownies look a lot darker than your usual brownie.

This brownie creation came about because I had a can of black beans in my cupboard, a LOT of cacao and I was feeling a little creative after having a taste test of a black bean brownie at my local organic coffee stop. 

My grade six teacher Mr Sheppard was an amazing teacher and he really impacted the person I am today. He would always reiterate to me that I had to KISS everything I ever did in life. 

Keep It Simple Stupid

and you know what... he really wasn't wrong.

So here is my KISSed black bean brownie recipe that I hope you all enjoy as much as Tom and I do for a snack or after dinner dessert.


  • 400g can black beans 
  • 3 eggs
  • 2/3 cup walnuts, crushed
  • 1/4 cup raw cacao 
  • 3 tbsp olive oil
  • 1/3 cup coconut sugar (or rapadura sugar)
  • 2 tsp baking powder
  • 1/4 tsp sea salt

Note: you do not have to add all the sugar


  1. Pre heat oven to 180'C and line baking tray (20cm square) with baking paper.
  2. Blend black beans in a high speed blender until smooth and creamy, transfer to a bowl.
  3. Add the rest of the ingredients into the black bean mixture and combine with a wooden spoon.
  4. Pour mixture into tray and bake in the oven for 30 minutes.
  5. Allow to cool once cooked and store in the fridge