These Black Bean Wholefood Brownies are a rich, decadent, and nourishing treat that proves you don’t need traditional ingredients like refined sugar, butter, or flour to make dessert indulgent. Packed with natural, wholefood ingredients, these brownies are loaded with nutrients while staying moist, fudgy, and delicious. They’re the perfect guilt-free snack or dessert, combining plant-based goodness with a flavour-packed, chocolatey punch.
Black beans are the heart of these brownies and the base of the recipe. They are an excellent plant-based protein and fibre source, helping maintain stable blood sugar levels, improve digestion, and promote a feeling of fullness. They’re also rich in antioxidants and folate, vital for cell repair and overall wellness.
Ripe bananas, apple puree, and dried dates are used to naturally sweeten the brownies, eliminating the need for added sugars. Bananas provide potassium for heart health and energy, while apple puree adds moisture without extra fats. Dates are a natural sweetener that also contributes dietary fibre and essential minerals like magnesium and iron, making this treat both sweet and nutrient-dense.
A hint of natural vanilla essence boosts the flavour. At the same time, a small touch of chilli powder brings warmth and balances the sweetness, offering a subtle kick that enhances the chocolatey goodness. Chilli also supports metabolism and contains capsaicin, known for its anti-inflammatory and immunity-boosting properties.
The dry ingredients include rolled oats and a mix of cocoa powder and carob powder, which add structure and rich flavour to the brownies. Rolled oats are high in soluble fiber, which supports heart health and helps lower cholesterol levels. Cocoa powder is a powerful source of antioxidants and magnesium, promoting heart and brain health, while carob powder provides calcium and is naturally sweet with no caffeine, making it a great complement to cocoa.
For added texture and a boost of healthy fats, these brownies include chopped walnuts and dairy- and sugar-free chocolate chips. Walnuts are one of the best plant-based sources of omega-3 fatty acids, which support brain and heart health while also supplying protein, antioxidants, and minerals like magnesium and copper. Sugar-free chocolate chips add indulgence without the sugar crash, and their cacao base complements the rich flavour profile.
Finally, the brownies are beautifully decorated with ground almonds, which enhance the presentation and bring a subtle nutty flavour. They are packed with vitamin E, magnesium, and heart-healthy monounsaturated fats. They help create a satisfying texture while contributing to the overall nutrient density.
For an added twist, a touch of cold coffee can be used instead of water in the batter to intensify the chocolate flavour further, adding complexity to the brownies without additional calories.
With a perfect balance of natural sweetness, nourishing ingredients, and chocolate decadence, these Black Bean Wholefood Brownies offer a treat that is as good for your body as it is for your taste buds. They’re rich in fiber, plant-based protein, healthy fats, and antioxidants, making them an ideal dessert or snack for those looking for a healthier alternative to traditional brownies. Whether you’re a vegan, a health-conscious eater, or just someone who loves chocolate, these brownies are the perfect fusion of indulgence and nutrition.
TIPs:
• Cooking is only needed to firm up the oats to hold them together. So there’s no need to worry about under-cooking – so long as they have, they’re better moist than too dry.
• If you need them sweeter for kids, add a little brown sugar. You could also leave out the chilli.
• If you’re a chilli fan, add up to half a teaspoon of chilli powder.
• For people cutting out sugar, these are just the ticket! They’re diabetic-friendly too.
• Gluten-intolerant guests are not likely to have problems with these. But celiacs might. Use certified gluten-free oats for those with celiac disease.
• Dark chocolate chips may still contain milk. Check the ingredients label. If no dairy is listed, they’re probably dairy-free. (‘May contain milk’ type warnings cover the manufacturer if someone is highly allergic to dairy and reacts to trace amounts left on the machinery during product-line changeovers. For most people, there’s nothing to worry about.
• If you want a stimulant-free brownie, replace the cocoa with more carob and the coffee with decaf or cereal. Carob is milder than cocoa, and coffee helps add depth to the flavour.
• For people with IBS, cut some of the brownies mini-size (carob, beans, and apples are high in FODMAP sugars). Alternatively, omit the carob and use 1 cup of cocoa all up and raw or brown sugar instead of apple puree.
• These brownies freeze well, so maybe make a double batch and freeze half. Thaw a few hours before, then warm them slightly to bring out the flavour. Yum!
Blackbean Wholefood Brownies
Ingredients
Wet ingredients
- 2 large ripe bananas approx 1 cup
- 1 cup apple puree
- 2 tsp natural vanilla essence
- ¾ cup regular dried dates
- 1 can cooked black beans approx 1½ cups
- some water or cold coffee
Dry ingredients
- 1 cup rolled oats packed
- ¾ cup cocoa powder
- ¾ cup carob powder
- ¼ tsp chilli powder
- ½ cup chopped walnuts
- ⅓ cup dairy and sugar free choc chips
- 1-2 tbsp ground almond to decorate
Instructions
- Break the bananas into a blender, add the apple puree & vanilla. Blend. Loosely chop the dates to ensure no pits. Blend until the mix is smooth.
- Heat the oven to 180°C (350°F). Line a brownie pan with non-stick baking paper.
- Drain & rinse the beans, then stir them in batches into the wet ingredients still in the blender. Blend, adding just enough cold coffee to stop the blender gagging.
- Put the oats, cocoa, carob & chilli in a food processor. Whizz to course flour stage.
- Transfer the dry ingredients into a bowl and stir in the walnuts & chocolate chips.
- When the oven’s hot, mix the wet ingredients into the dry.
- Pour into the baking pan, smoothing it out to 1½ – 2cm thick.
- Bake approx 30 mins until they’re a little crusty on the outside but moist inside.
- Cool a little then rub ground almond across the top, dusting it into the cracks. Cut when cold. Store in the fridge and serve slightly warmed or at room temperature.
