Black bean brownies


Black bean replace the flour in this recipe for a lovely dense, dark chocolate brownie

10 mins

20 mins

82 kcals

makes 16



Months ago I saw a recipe for black bean brownies and was intrigued about what they would be like so I finally gave them a go! Black beans are high in protein and fibre and very good for you, and you would never know once the brownies are cooked that they are in there! After speaking to my consultant, I decided to syn the black beans as if they were flour, as this could be classed as a tweak, so the syns in the recipe reflect this and do not count the beans as free.

Next time I do these I think I will try them with some orange extract and zest which I think will be gorgeous!

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Black bean brownies

  • Author: Pip Payne
  • Total Time: 30 minutes
  • Yield: 16 1x


Black beans replace the flour in this recipe for a lovely dense, dark chocolate brownie 

Syns: 6 per brownie

(note, the black beans have been synned here as flour)


  • 1 can black beans (drained and rinsed)
  • 2 eggs
  • 3 tbsp sunflower oil
  • 75 g good quality cocoa powder
  • 50 g brown sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 30 g small milk chocolate chunks


  1. Preheat oven to 180c
  2. Whizz up all the ingredients in a mixer
  3. Line an 8 inch square cake tin with greaseproof paper and spray with frylight
  4. Spoon the mixture into the tin, and smooth over the top
  5. Evenly sprinkle over the chocolate chunks
  6. Bake for 15-20 minutes until risen and crispy on top
  7. Divide into 16 squares


Beautiful served with raspberries and fat-free creme fraiche

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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