Black bean brownies

Black Bean Coffee Brownies

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!

5 min
20 min


  • 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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