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Recipe: Wholesome chocolate black bean brownies

Kinderling News & Features

A vegan, gluten free, dairy free and nut free brownie recipe that EVERYONE can get behind? This treat is scrumptious, nutritious, and packs a protein punch in kids' lunch boxes.

Rich Chocolate Black Bean Brownies (VEG/GF/NF/DF)

Prep time: 10 mins
Cook time: 25-30 mins
Makes: 16 mini brownies (approx) 


  • 1 ½ cups (270g) cooked black beans or 1x400g canned black beans, rinsed, drained
  • 3 eggs
  • 3 tbs coconut oil, plus a little more for coating the baking dish
  • 1/3 cup (30g) cacao powder
  • 2 tbs carob powder
  • ¼ tsp sea salt
  • 3 tsp vanilla powder or extract
  • 1 tsp baking powder
  • ½ cup (75g) coconut sugar (to sweeten further, add an extra ¼ cup (35g) coconut sugar or a pinch of stevia 


  • High-speed food processor 


  1. Preheat oven to 160°C.
  2. Grease a small square 20cm x 20cm baking dish with coconut oil.
  3. Place all the ingredients in a blender or food processor and process at a high speed until smooth.
  4. Pour the mixture into the prepared baking dish.
  5. Place in oven and bake for 25-30 mins. Check after 25 mins by sliding a knife into the brownie. If it comes out clean, the brownies are ready. Allow to cool before cutting into little squares. 

Serving and storing leftovers: Serve immediately, store in the fridge for up to four days or freeze for up to four months. Serve with coconut cream and fresh strawberries for a yummy dessert treat!

Mandy Sacher is a paediatric nutritionist and founder of Wholesome Child, a great resource for helping parents choose nutritious food for kids. She's also written Wholesome Child: A Complete Nutrition Guide and Cookbook, a handy alternative to processed, sugar-pumped sweets.