Blackbean brownies
Prep: 15 min
Cook: 15 min
Servings: 6
These fudgy, flourless brownies are so easy to whip up with pantry staples.


  • olive or canola oil spray
  • 1 egg
  • 1/3 cup brown sugar
  • 1 1/2 tbs oil
  • 1 400 g can black beans, drained and rinsed
  • 4 tbs cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder


  1. Preheat oven to 180°C (160°C fan forced). Lightly spray a muffin tin or use patty pans to line. This recipe makes 6 brownie bites . To double the recipe you will need a large food processor.
  2. Add ingredients in order listed to a small food processor. Blend till smooth, scraping down the sides a couple of times. Add a tablespoon of water if the batter is not blending.
  3. Spoon batter into the prepared muffin tray (about 1/3 cup per muffin). Bake for 15 minutes and then test. Take out of the oven when they are coming away from the edges of the tin, not jiggly, but still quite wet inside. Let cool in the tray – they will keep cooking a bit but hopefully stay moist and fudgy.


Add a teaspoon or two of instant coffee for extra kick 

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

Nutrition Information

per serving per 100g
Energy 649 kJ 896 kJ
155 Cal 214 Cal
Protein 5.7 g 7.9 g
Fat, total 7.1 g 9.8 g
— saturated 1.1 g 1.5 g
Carbohydrate 14.7 g 20.2 g
— sugars 10.6 g 14.6 g
Sodium 74 mg 102 mg
Fibre 5.2 g 7.2 g

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