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Black Bean Brownies


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)

  • 2 tbsp cocoa powder (10g)

  • 1/2 cup of Teff flour (if you don't have this, you can substitute quick oats, or if Teff is kind of strong for you, use 1/4 cup oats, 1/4 cup Teff)

  • 1/4 tsp salt

  • 1/2 cup pure maple syrup

  • 1/4 cup coconut or vegetable oil

  • 2 tsp pure vanilla extract

  • 1/2 tsp baking powder

  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk)

  • optional: more chips or cacao nibs sprinkled on top, for presentation


  • Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor). Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chocolate chips and/or cacao nibs over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will firm up. Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient. No one will guess!

I have made these many times and they are always a big hit! And they check all the boxes: Easy, healthy, delicious, relatively quick. Enjoy and let us know how you like them!

(adapted from a recipe by Chocolate Covered Katie)

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