Black Bean Brownies

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Sweet, chocolate indulgence!

Yield: one pan


  • 1 (15 oz) can black beans or 1 ½ cups home cooked, drained
  • ½ cup maple syrup
  • ½ cup water, or use cooking water from beans 
  • ½ cup apple sauce or prune purée
  • 2 Tbsp ground flax
  • 2 tsp vanilla
  • ¾ cup whole wheat flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt, optional
  • ½ cup optional add-ins: chopped walnuts, dairy free chocolate chips


  1. Preheat oven to 350°F. Set aside a non-stick Brownie Pan or spray an 8” x 8” pan and wipe out the excess.  
  2. Add to food processor the black beans, maple syrup, water, apple sauce, prune paste, ground flax, and vanilla. Process until smooth then empty contents to mixing bowl. 
  3. Add the flour, cocoa powder, baking powder and baking soda to small bowl and whisk to combine. 
  4. Add to the wet ingredients the walnuts, chocolate chips and the flour. Mix well to combine.
  5. Pour mixture into baking pan. Using a spoon, evenly distribute the batter and smooth out the top. Bake for 30 minutes or until toothpick test come out clean.
  6. Store brownies in a sealed container and in the fridge. Eat within five days.