Stack of brownies with a glass of milk

chocolate fudge brownies

Instead of flour, these brownies are made with black beans, so they are packed with protein, fibre and additional nutrients. The oats and pecans add even more vitamins and minerals. I sometimes grab one as a quick snack on the run.

Makes 16 brownies


1 and 1/2 cups 85% dark chocolate, broken into bite-sized chocolate chips

3 tbsp unrefined coconut oil, plus extra for greasing

1 x 400g can black beans, drained and rinsed

3 organic eggs

1/2 cup maple syrup

1/2 cup rolled oats

2 tsp baking powder

1/2 cup pecans, chopped

1/4 cup dried cherries, or other berries of your choice, diced


Pre-heat the oven to 180C/350F and lightly grease a 9-by-9-inch baking tray with coconut oil.

Melt the chocolate chips with the coconut oil in a glass bowl over a pot containing simmering water, stirring occasionally.

Transfer the melted chocolate to a food processor, add the remaining ingredients, except the pecans and cherries, and blend until smooth, scraping the sides if needed.

Stir in the pecans and cherries, and then pour the mix into the prepared tin.

Bake in the oven for approximately 35 minutes, or until a knife inserted into the middle comes out clean. To create a firm brownie, place them in the refrigerator for several hours before serving. For a warm gooey one, allow them to sit and then serve. Slice into your portion sizes prior to serving.

Andy’s Sugar Safe® Tips

Be sure to try these with a scoop of speedy raspberry ice cream.

Keep in mind that both maple syrup and honey contain fructose. As such, these should be consumed in moderation as an occasional treat. Research has shown that an excess of fructose can be harmful to your health. A useful tip is to keep your daily fructose consumption below 25g.

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