top of page

From Seed to Bump and Beyond

    Preconception, Pregnancy and Postnatal Nutrition

Protein Packed Black Bean Brownies

GF, VG,V, EF can be NUT FREE

You might be wondering why we've swapped traditional flour for black beans in these brownies. Well, besides adding a rich, fudgy texture, black beans are an excellent source of plant-based protein. For mums juggling countless tasks, protein is essential for maintaining energy levels and supporting muscle function.

But protein isn't the only star of the show. These brownies also boast a hefty dose of fibre, thanks to the raw cacao and black beans. Fibre plays a crucial role in digestive health, promoting regular bowel movements and keeping your gut happy and functioning smoothly—something every busy mum can appreciate.

So, whether you're powering through a busy morning, tackling afternoon chores, or craving a post-dinner treat, these black bean brownies are the perfect pick-me-up. Whip up a batch and keep them on hand for whenever hunger strikes. Your taste buds—and your energy levels—will thank you!


1 x 400g can of black beans

3/4 cup of cacao or cocoa

½ cup of coconut sugar or muscovado sugar

2 tsp of vanilla extract

6 tbsp of water

4 tbsp of flour optional (I used gluten free)

3 tbsp of coconut oil (Biona odourless)

2 tbsp of flaxseed

¼ tsp of sea salt

1 ½ tsp of baking powder

3 tsp of freeze dried decaf coffee with 2 tbsp of water (optional)

A handful chocolate chips

Optional extras – chopped pecans, walnuts, optional nut butter or dates


Pre-heat the oven to 180 degrees

Line a 20x20 cm tin with a baking sheet

Rinse black beans and boil for a few minutes, rinse and leave to cool.

Meanwhile mix flaxseed, coffee and water in a Nutri bullet and blend then leave to rest

Mix your cacao, sugar, salt, baking powder and flour in a bowl

Add drained black beans, vanilla extract and coconut oil to flax mix and blend in Nutri bullet to a smooth paste

Add this paste to your dry ingredients and mix together in a bowl with chocolate chips.

If you need more water you can add it here. The consistency is slightly thinner than icing

Poor mixture into baking tin, add optional nuts on top and sprinkle with extra salt (optional)

Bake in the oven for 25 minutes until edges pull away from the sides, check with a knife and if it comes out clean remove from oven and cool for 30 minutes. It may need another 5 mins if mixture still very wet.

Cut into squares and store in an air tight container in the fridge which will last approx. 3 days.

21 views0 comments

Recent Posts

See All


bottom of page