Vegan Black Bean Brownie

Another week another delicious snack to satisfy my mid-morning and mid-afternoon sweet cravings. This week, I decided to try and make some vegan black bean brownies. I have come across multiple black bean recipes in the past but I have never actually made them. I was afraid that the black beans would have an overpowering taste in the brownies. However, I was wrong! These brownies are exceptionally delicious as well as packed with fibre and low GI. I also did not add any natural sweeteners to these brownies. Instead, I used bananas to sweeten the brownies.

Needless to say, I was pretty impressed with how these brownies turned out and I would like to share the recipe with all of you. I hope you get a chance to make these brownies.

As always, please let me know what you think of this recipe. If you like what you see on my blog, please subscribe to my blog and/or follow me on Instagram for some food porn 🙂


For those counting calories and macros, please use the table below as a guide.

Vegan Black Bean Brownie Nutrition Facts.


  • 400g can of black beans, liquid removed, beans rinsed and drained well (or 1 1/3 cup cooked  black beans);
  • 2 ripe bananas, medium size;
  • 50g dates, soaked in hot water for 30 minutes;
  • 2 tbsp. TrueProtein peanut butter powder;
  • 2.5 tbsp. cacao powder;
  • 3 tbsp. water;
  • 15g walnuts, roughly chopped; and
  • 15g pecans, roughly chopped.


  1. Preheat the oven to 170 degrees Celsius and grease a square tin with cooking spray;
  2. In a food processor, place the bananas and process until it becomes creamy. Then add the black beans and process until the black beans are well combined and have a smooth consistency;
  3. Add the soaked dates (water discarded) to mixture and process until smooth;
  4. Add the peanut butter powder, cacao powder and water and process until well combined;
  5. Transfer the brownie mixture to the greased baking tin. Roughly scatter the chopped walnuts and pecans on top of the brownie mixture;

    Brownie mixture ready to be baked.
  6. Place the baking tin in the oven and bake for 20-25 minutes;
  7. Allow the brownie to cool once baked before slicing the brownie into 16 squares; and

    Yummy brownie ready to be devoured.
  8. Enjoy the brownie with your favourite tea. These brownies keep for up to a week in the fridge (but trust me, they won’t last that long as they are absolutely delicious and addictive).
Enjoying my brownie with a cuppa.




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