Black Bean Brownies 🍫


  • 1 can (15 oz) of black beans (1.5 cups cooked)*
  • 1/4 cup of rolled oats (or oat flour)
  • 1/4 cup of nut or seed butter (or neutral oil of choice)* 
  • 1/3 cup of cacao powder
  • 1/2 cup of dates (or any other sweetener of choice)*
  • 1 tbsp vanilla extract
  • 2 tsp apple cider vinegar
  • 1/2 tsp baking soda (not powder)*
  • 1/2 cup dark chocolate chips (use sugar free if desired)
  • 1/4 tsp salt


  1. Preheat your oven to 160°C (320° F).
  2. Grease an 8 x 8 inch square baking dish with some oil and/or line with parchment paper.
  3. In a food processor, start by processing the oats into a flour. You can proceed by adding in the remaining ingredients, except for the dark chocolate, and process until smooth.
  4. With the use of a spatula, transfer the batter to you greased and/or lined baking dish. If you want to add in any extra ingredients (e.g; walnuts, chocolate chips, etc), you can do so now. Use the spatula to spread the batter evenly across the dish.
  5. Finally, add on the chopped dark chocolate (or chips), and press them into the batter.
  6. Bake for approximately 25-30 mins (or until the top begins to crack and the center is firm).
  7. Remove from the dish by pulling out the parchment paper, and allow to cool completely before attempting to cut them into squares.  
  8. Serve warm or cool and enjoy!


  • Black beans: If using canned beans, make sure to rinse and drain them thoroughly. If cooking your own, make sure not to season them, as you want these to be neutral.
  • Sweetener: While you can perfectly use a liquid sweetener for this recipe, know that the consistency will be more dense than if you were to use a granulated sugar. This is due the chemical nature of granulated sugar, which is dry and crystalline. So, while you are free to make any adjustments that you want, simply keep in mind that baking consists of a series of chemical reactions, for which changes to the types/ quantities of ingredients is likely to have drastic effects on the final result of the food.
  • Oil: If substituting nut/seed butter for oil, I would recommend a neutral oil, such as coconut, or olive.
  • Rising agent: If you do not have baking soda, you can replace it for baking powder by doubling the portion and omitting the vinegar.


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