5 min
20 min


BLACK BEANS IN BAKING Yes, you can really use black (and many other) beans in baking! The texture offered up by using black beans is rich and dense, perfect for a brownie. What’s more, you gain a lot of great nutrition: fiber, protein, and potassium to name three nutritional components of black beans that regular old flour-based brownies won’t give you!


  • 1 15- oz can black beans drained and rinsed very well (250g after draining)
  • 2 tsp unsweetened cocoa powder
  • 3 Tbsp quick-cooking oats
  • 1/4 tsp Greek sea salt
  • ½ cup Greek blossom or thyme honey
  • 3 Tbsp extra virgin Greek olive oil
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 5 oz / 150g dark chocolate chips for the batter
  • 3 – 4 Tbsp dark chocolate chips to serve


  1. Line the bottom of an oiled 8X8 inch ( 20X20-cm) pan with baking paper and set aside until ready to use.
  2. Preheat your oven 350 F /180 C.
  3. Place all the ingredients except for the chocolate chips in a food processor and process at high speed until the mixture is completely smooth. Mix in the chocolate chips for the batter and stir with a spatula.
  4. Transfer the mixture to the pan and bake for 18-20 minutes, or until set.
  5. Let the brownies rest in the pan for 15 minutes and then sprinkle with the rest of the chocolate chips so that the cake is a bit cooler and the chips do not melt.
  6. Cut in 9 or 12 pieces, cover and let stand overnight to firm up. Serve and enjoy!

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