Black Bean Maple Brownies


I absolutely LOVE these. They are rich, velvety and delicious. They are also gluten-free, full of fibre and the black beans are great for heart health. Cacao is also full of antioxidants and is a healthy way to get your chocolate fix.

Prep Time: 10 minutes                                                                                              


  • 1 can of black beans, rinsed well and drained
  • 2 eggs
  • 2 tbsp coconut oil, melted
  • 1/2 cup of maple syrup
  • 3/4 cup of cacao powder
  • 1 tsp vanilla extract
  • A little pinch Himalayan rock salt (pink salt)
  • 1/2 tsp baking powder



  1. Prepare to cook with love. 
  2. Preheat oven to 170 degrees Celsius. 
  3. Line a baking tray with baking paper.
  4. Place all of the ingredients into a food processor and puree for 2 minutes. Scrap down the sides and then puree for another 2 minutes until you have a smooth, glossy mixture.
  5. Pour the mix into the baking paper and back in the oven for 15 minutes. 
  6. Allow to cool in the baking tray for a few minutes and then transfer to a cutting board to cool further.
  7. Cut into squares.  
  8. Eat and enjoy. 


I use 22% cacao which is quite rich. You can use 10% for a milder brownie. Store in an airtight container in the fridge for up to 4 days.