Choc Bean Brownies

Healthy brownie

These tasty Choc Bean Brownies came about because I am terrible for buying a bunch of canned beans when they are on special! I literally buy multiples of each type and mow through the usual favourites.. chickpeas, kidney beans and lentils. Then low and behold, the old cannellini beans (or white beans) end up sitting on the shelf on their own in the pantry for the next 6 months. So I thought why not make these kinda boring white beans into a chocolatey delight! You can absolutely add black beans instead, if you have them. It’s a really quick recipe to whip up and look out, the warm chocolate decadence awaits! Add some ice-cream if you like or even coconut yoghurt to keep it super healthy.

Choc Bean Brownies

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Katie Dow


  • 1 400g tin white beans (cannelini) drained
  • 1/3 cup coconut oil
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup raw cacao
  • 3 large eggs or flax eggs* see recipe notes


  1. Preheat oven to 180/350 degrees.

  2. Drain the beans and add to food processor with the coconut oil, maple syrup and vanilla. Blend until smooth.

  3. Add cacao and blend again.

  4. Add the eggs and pulse until combined.

  5. Pour the batter into a lined brownie tin.

  6. Bake for 20 minutes or until the top is slightly cracked.

  7. Allow to cool and slice into 12 pieces. Serve on their own or with some icecream or yoghurt. Yum!

Recipe Notes

1 flax egg is 1 Tb flax meal mixed with 3 Tb water. Allow to sit for a couple of minutes to thicken up.