Gluten Free Black Bean Pecan Brownies

Gluten Free Black Bean Pecan Brownies
We’ve put an eatwise twist on brownies to make them much healthier. And they taste GREAT. We know beans in brownies sounds strange - but it works! The beans – basically a wholesome alternative to flour – give the brownies a fudgy texture, which is just like the real thing. And they don’t really have any flavour. So all you taste is the chocolate and nuts. Black beans in anything gets our vote for their health benefits – fibrous and protein packed. This also means they’re super satiating and will keep you fuller for longer.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 20 squares
Gluten Free Black Bean Pecan Brownies


  • 2 cans black beans, drained and rinsed
  • 3 tbsp (60g) coconut oil, melted (We use Lucy Bee)
  • 4 tbsp (40g) cocoa or cacao powder
  • 2 large pinches of sea salt
  • 2 eggs
  • 1 tsp natural vanilla flavouring
  • 3/4 cup (120ml) honey
  • Shot espresso (optional)
  • 1/2 cup (75g) pecans or walnuts, roughly chopped
  • 1/2 cup (75g) 90% dark chocolate, roughly chopped

How to make

  1. Grease a shallow, non-stick baking tin with coconut oil and heat the oven to 180°C/350°F/gas 4.

  2. Blend the beans with the melted coconut oil, cocoa/cacao and salt until smooth. Transfer the mixture to a large bowl.

  3. In a separate bowl whisk together the eggs, vanilla, honey and espresso (if using) until combined. Then add to the beans and mix to combine.

  4. Spoon the mixture into the baking tray and scatter over the nuts and chocolate chunks.

  5. Bake for 25-30 mins until risen and the brownie is coming away from the tin. Cool for 10-15 mins in the tin, then transfer to a wire rack to cool properly.

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