Black Bean Brownies – Willey’s Weekly Bake 131


This week is a little bit of an experiment having seen these brownies around along with sweet potato ones I have been wanting to give them a go. Now don’t get me wrong I love a good fudgey gooey brownie but they aren’t the healthiest of bakes, these are heading in the right direction with much less fat and sugar and no flour they are a great gluten free alternative. I wanted to make sure that these brownies still satisfied your brownies craving but weren’t quite as bad for you. After looking at a number of recipes I adapted them to create my own, now it might need some adjustments as this was my first time but please let me know how you get on!


  • 1 tin of Black beans
  • 100g Dark Chocolate
  • 50g Cocoa powder
  • 100g Caster sugar
  • 2tbsp of Margaine
  • Drop of vanilla bean paste
  • 1/2 Medium Avocado
  • 2 Eggs
  • 1 tsp of Baking powder
  • 1 tsp of instant coffee
  • Pinch of salt


  1. Preheat the oven to 180 degrees celsius and grease and line a baking tin 20 x 30cm. IMG_1310
  2. In a large bowl add the cocoa powder, sugar, and baking powder, and put to one side. IMG_1314
  3. Rinse the tin of black beans in cold water and leave to drain. IMG_1313
  4. Make the coffee with just enough water 1-2 tsp.
  5. First add the black beans to the blender along with the half an avocado and vanilla, blend until smooth. It should form a thick paste. IMG_1311
  6. Add the eggs and coffee to the blender until the paste loosens and is well mixed. IMG_1309
  7. In the bowl containing the sugar and cocoa powder add the melted butter and dark chocolate along with the bean mixture and mix together until no lumps.
  8. Pour the mixture into the prepared tin and level using a spatula, if desired add some extra chocolate chips/chunks or nuts if you prefer. IMG_1306
  9. Bake in the oven for 30-40 minutes until crispy on the edges but soft and gooey in the middle.
  10. Remove whole brownie from the tin and leave to cool before cutting.


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