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Double Chocolate Brownies

These decadent brownies are so moist and rich and you would never guess they use black beans instead of refined flour that is typically used in traditional brownie recipes. The black beans and the oats make these brownies high in fibre and lower GI. The use of coconut oil provides a sweet taste helping lower the amount of sugar needed. I made a batch of these for my son and he gave them an 8 out of 10 and said you absolutely cannot taste the black beans. 


  • 1 1/2 cup cooked black beans

  • 2 tablespoons cacao/cocoa powder

  • 1/2 cup rolled oats

  • 1/4 teaspoon sea salt

  • 1/3 cup maple syrup

  • 1/4 cup extra virgin olive oil (I use Cobram light flavour, extra for greasing

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon baking powder

  • 1/2 cup dark chocolate chips

  • 5 Mejdool dates, pitted

  • Icing sugar for dusting (optional)



  1. Preheat oven to 180 degrees Celsius (350 degrees F). Line a 9 inch by 9 inch baking dish with baking paper. Coat the baking paper with a layer of oil.

  2. In a food processor, add the beans, cocoa powder, oats, sea salt, maple syrup, oil, and vanilla extract and process for 6 minutes.  Add dates and process for another two minutes.

  3. Transfer mixture to a bowl, and fold in the baking powder until completely mixed in. Stir in chocolate chips.

  4. Pour batter evenly into pan, and bake for 26 minutes, rotating after 18 minutes, or til slightly firm to the touch.

  5. Cool slightly, and then cut into squares.

  6. Sprinkle over sifted icing sugar. 

* This recipe was adapted from a recipe from the National Gourmet Institute

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