Dessert/ Snacks

Black Bean Brownie Bites

So they’re dark, rich, indulgent, fudgy and hella chocolatey…but made of black beans. I feel like all those things combined makes them totally Halloween appropriate/themed. Subtly themed without suggesting that they are solely for Halloween!

The texture of these is incredible! Rather than baking the mix in a tray I went for little bites baked in a silicon muffin tray; but you could of course bake the mixture in an 8 * 8 square tin and slice it up into thick chunks. I’ll leave a suggested baking time in the notes of the recipe.

I’m not all suggesting that a brownie, or baked or sweet good, needs or in any way should have something “healthy” in it, because a little bit of what you fancy in whatever form is healthy in my mind, but I was just intrigued to add some black beans for texture and it worked a treat! I will definitely be baking these again, I just love have a plethora of brownie recipes in my arsenal for whenever a craving strikes!

Recipe created for Linwoods Health Foods; this is not a sponsored post.

Black Bean Brownie Bites

Print Recipe
By Serves: 12 Prep Time: 15 minutes Cooking Time: 20 minutes


  • 2 tbsp milled Linwoods Flaxseed + 6 tbsp water
  • 2 cans of black beans, drained and rinsed well, approx. 430g
  • 125ml light tasting (refined) olive oil, not the good stuff!
  • 250g granulated sugar
  • 60g plain flour
  • 60g cocoa powder
  • 1 tsp baking powder
  • 150g dark chocolate chips



Preheat your oven to 180C (350F).


Grease a silicone muffin tray with spray oil.


Mix together flax and water in a small bowl and set to one side for 5 minutes.


Add black beans, flax mixture and oil to a food processor and blend until smooth.


Place black bean mixture into a bowl. Sieve in the flour, baking powder, and cocoa powder. Add in sugar and mix well to combine.


Fold in chocolate chips.


Divide mixture up evenly into your greased silicone muffin tray; mixture should make 12 brownie bites. If using an 8 inch square tin ensure it’s lined with baking paper and greased with spray oil. Spread mixture evenly using the back of a clean spoon.


Bake for 20 minutes as brownie bites of 25 - 30 minutes as a brownie tray bake.


Allow to cool for 15 minutes at room temperature and place into the fridge for an hour or two to cool full. Store in the fridge for up to four days or freeze for up to one month.


Brownies can be sliced much more easily when cooled fully.


Can be topped with some melted chocolate if desired.


Bake for 25 - 30 minutes if baking these in an 8 inch square tin. Allow to cool and chill in the fridge for a couple of hours before slicing!


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