Healthy 6 Ingredient Black Bean Brownies

Posted on Aug 24, 2017

EZ Diet Note:  I don’t know about the brownie picture above. I’ve made a couple batches of these brownies and they come out looking more like fudge and very rich at 6 tablespoons of cacao powder. Not too sweet though, I might cut the syrup and use Stevia the next time. I’ll cut back on cacao powder to 4 or 5 tablespoons the next time. You don’t have to worry about having too many of these because they’re so rich. It’s a good balance. But this recipe needs adjustments. And the picture advertised is not what these brownies look like.


Ever heard of brownies that are actually nutritious? Well, these definitely are. Don’t let black beans put you off — no one would ever be able to guess.

These gooey and fudgy brownies are healthy, delicious, and really satisfy your sugar cravings. (And contain only six ingredients!) I make a batch of these and keep them in the fridge all week to snack on in the afternoons.

They’re packed with about 8 grams of protein per serving, making them the perfect pre-workout snack.

Protein-Packed Black Bean Brownies (Vegan and Gluten-Free)


1½ cans cooked (unsalted) black beans, drained and rinsed (630 calories)

1¼ cup ground almonds (800 calories)

12 medjool dates*  (240 calories)

4 tablespoons pure maple syrup (200 calories, I would try Stevia at 0 calories)

6 heaped tablespoons cacao powder (145 calories, I would drop this to 4 or 5)

3 eggs (210 calories)

Total 2,225 Calories – equally in 2 aluminum pie pans is 1,112 calories pie

Small slice (1/8th pie) 140 calories, and Large slice (1/6th pie) 185 calories.

Optional topping



1. Preheat the oven to 180°C/350°F. Place the drained beans and dates in a food processor and pulse a few times, then blend until smooth. Add the rest of the ingredients and process for another minute.

2. Line up a baking pan with parchment (I used an 8-inch-square cake pan) or grease it with coconut oil. Pour in the mixture and distribute evenly into the pan.

3. Sprinkle walnut pieces on top (if using) and bake for about 25 minutes until flaky on top but still gooey in the center (the brownies will firm up as they cool). Remove from oven and let cool for 15 minutes before cutting into squares.

Store in an air-tight container for up to a week in the fridge.

*if the dates aren’t soft enough, soak them in warm water for 10 minutes and discard the water before using them.

As seen at


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