Black Bean Chocolate Brownie

My version of the Black Bean Chocolate Brownie - Devine!


  • 1  can of black beans, drained & rinsed
  • 2 eggs, large
  • 20 small Medjool dates, pitted (or pitted dates from a packet)
  • 1 espresso shot
  • 1 tsp pure vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup chunky chopped + 1/4 cup finely chopped Whittakers Chocolate (I prefer 62 – 80 % – this would be dependant on how rich and bitey you like it)
  • 1 TB Honey


    1. Preheat oven to 180ºC. Line 8 x 8 square baking dish with baking paper.
    2. Add all ingredients, except chocolate, to food processor and process until smooth. Add 1/2 cup chocolate and stir to mix. Pour batter into baking dish, top with 1/4 cup chocolate and bake for 30 minutes. Remove from the oven and let brownies cool for 5 minutes. Transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.
Storage Instructions: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

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