Han’s Black Bean Brownies – GF Baking

Han's Black Bean Brownie

I’ve been reluctant for some time to post anything cooked, though as I’ve been inspired to create some gluten free, vegan and refined sugar free baked goodies I couldn’t help but share a few things I’ve been experimenting with in the kitchen lately.

Including black beans or sweet potato in your baking is an interesting way to bind ingredients together and add some extra nutritional value to your treats. Using black beans in your brownies along with melted chocolate makes them sticky and YUM – plus the added extra protein for those that are focused on that element in their eating regime. These are a decadent but healthy treat when compared to the commercial alternative, as well as dark and moreish. I hope you enjoy them as much we did.

NOTE: Ridiculous with vegan ice-cream, vanilla cashew or coconut cream for an indulgent eating experience, or if you’re trying to impress someone this will absolutely do it. 🙂


  • 125ml melted coconut oil
  • 170g Loving Earth Dark Choc, or Green + Blacks
  • Egg replacer: 2 tbsp chia seeds in 1/4 cup water, or 2 large eggs
  • 400g cooked Black Beans
  • 1/3 cup cacao powder
  • 3 tbsp almond meal
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 – 2/3 cup sweetener of your choice – I used a combination of carob syrup, honey and maple syrup to make up the measurement
  • 2 tsp vanilla extract or seeds of 1 bean
  • 1/2 cup pecan halves
  • Optional: Coffee extract or 1/2 shot cold pressed coffee

Set the oven to 170 degrees C, fan forced. Grease a square glass baking dish with coconut oil, and set aside. Gently melt the dark chocolate and coconut oil in a bowl over a pot of simmering water being careful not to let the steam or any water into the mixture. Stirring until the two have combined and are shiny. Remove from heat and set aside to cool slightly.

Use a food processor to combine the drained and rinsed black beans, vanilla, sweetener, egg alternative or eggs, salt, cinnamon, cacao powder and almond meal. Once combined, with the food processor mixing on low, slowly pour in the cooled choc-coconut oil mixture until combined, thick and smooth. Taste the batter to see if it needs more sweetener for your taste. Fold in the pecans last and then pour batter into prepared pan, spread evenly. Bake for about 30-40 mins, until it has come away from the sides and the middle is just firm to touch.

black bean brownie-the raw model


Today’s Affirmation:
I let my creativity flow and grow more abundant. 

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