Black bean pecan brownies

August 31, 2016

Black bean and pecan brownies recipe

Black bean and pecan brownies

Black bean brownies. That’s right, people. We’ve put an eatwise twist on brownies to make them much healthier. And they taste GREAT.

We know beans in brownies sounds strange – we were unconvinced by the idea when it first starting doing the blog rounds too. But it works! The beans – basically a wholesome alternative to flour – give the brownies a fudgy texture, which is just like the real thing. And they don’t really have any flavour. So all you taste is the chocolate and nuts.

Black beans in anything gets our vote for their health benefits – fibrous and protein packed. This also means they’re super satiating and will keep you fuller for longer.

For anyone with a gluten intolerance, these babies contain zero gluten.

Makes 20 squares

You will need:

  • 2 cans black beans, drained and rinsed
  • 3 tbsp (60g) coconut oil, melted (We use Lucy Bee)
  • 4 tbsp (40g) cocoa or cacao powder
  • 2 large pinches of sea salt
  • 2 eggs
  • 1 tsp natural vanilla flavouring
  • 3/4 cup (120ml) honey
  • Shot espresso (optional)
  • 1/2 cup (75g) pecans or walnuts, roughly chopped
  • 1/2 cup (75g) 90% dark chocolate, roughly chopped


  1. Grease a shallow, non-stick baking tin with coconut oil and heat the oven to 180°C/350°F/gas 4.
  2. Blend the beans with the melted coconut oil, cocoa/cacao and salt until smooth. Transfer the mixture to a large bowl.
  3. In a separate bowl whisk together the eggs, vanilla, honey and espresso (if using) until combined. Then add to the beans and mix to combine.
  4. Spoon the mixture into the baking tray and scatter over the nuts and chocolate chunks.
  5. Bake for 25-30 mins until risen and the brownie is coming away from the tin. Cool for 10-15 mins in the tin, then transfer to a wire rack to cool properly.

This will keep for up to 5 days in the fridge. Or freeze for up to 3 months.

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