Healthy chocolate brownie

This chocolate brownie recipe has been given a healthy glow-up. The secret ingredient? Black beans.
Healthy chocolate brownie
Immediate Media
16 pieces

There’s something very cosy about baking up a storm in your kitchen. A chocolate brownie is a time-honoured classic, but it doesn’t score many health points. Low in fat, with no added sugar and gluten-free (if a gluten-free baking powder is used), this chocolate brownie recipe makes a great healthy treat. The secret ingredient is canned black beans! You won’t taste them, but they create a fudgy texture in place of the usual flour. Just ensure you rinse them thoroughly as per the instructions below.




Preheat oven to 170°C (fan-forced). Line a shallow 23cm square baking tin with baking paper.


Put the beans, cocoa, coffee, sugar substitute, vanilla extract, eggs and yoghurt into a large bowl. Use a handheld blender to blitz until smooth (alternatively you can do this in a small food processor). Add the baking powder and blitz again.


Quickly tip the mixture into the lined tin and bake for 25-30 minutes or until set. Set aside in the tin to cool for 5 minutes. Transfer to a wire rack to cool completely. Remove the baking paper and cut the brownie into 16 squares.

Cook’s tip

Keep the brownie in an airtight container in the fridge for up to 3 days.

PER SERVE 478kJ (114Cal), protein 6g, total fat 2g (sat. fat 1g), carbs 18g, fibre 2g, sodium 66mg • Carb exchanges 1 • GI estimate low • Gluten-free option

Nutritional info

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