Rich Chocolate Black Bean Brownies

The Balanced Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 8


  • 460 g pre-cooked black beans equal to 2 cans, rinsed and drained
  • 4 large ripe bananas
  • 50 g spelt flour
  • 120 g dark cocoa powder at least 70% cocoa
  • 1 tsp vanilla paste
  • 3 tsp baking powder
  • pinch sea salt
  • 300 mls pure Maple syrup
  • 110 mls melted coconut oil
  • 2 tbsp granulated zylitol or stevia


  • Line a 12x12" shallow (roughly 3" depth) baking tray with baking paper.
  • Pre-heat the oven to 170 degrees C.
  • Place all the ingredients into a food processor and process until smooth.
  • Pour the batter into the prepared baking tray and smooth over evenly.
  • Place the baking tray in the oven and back for 25 minutes, check with a skewer in the centre of the brownie to see that it is cooked but still moist.  Bake for up to a further 5-10 minutes as required.  The brownie should feel heavy and dense but not dried out.
  • Remove from the oven and allow to cool for 20 minutes before transferring to a cooling rack to cool further.
  • The brownie will continue to set as it cools.
  • Divide the brownies into 8 portions and serve with a dusting of cocoa powder.


I prefer to use dark 70% cocoa powder for this brownie as it adds a rich, chocolate flavour.  
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