Wednesday 05 October, 2016 0 Comments

There’s nothing more decadent than a fudgey, delicious brownie. Conventional brownies are full of gluten or refined grains, sugar and often store bought versions contain trans fats. Not a winning combo.

The good news is for brownie lovers, the traditional chocolate brownie has had a BePure make over. This recipe is gluten free, dairy free, refined sugar free, flourless and gets it’s fudgey texture from a surprise ingredient - black beans!

There are several black bean brownie recipes floating around the internet. We experimented with several before coming up with our own recipe. We’ve subbed ripe bananas in place of half the natural sweetener and included organic chocolate chunks.

This recipe is great to make with kids. It can be make entirely in a food processor and because it is gluten free, you don’t have to worry about overworking the batter and making a tough finished product.



¼ cup melted coconut oil

1 400g can of black beans, drained. We used the Ceres Organics brand.

⅓ cup cacao powder. You could also use cocoa powder.

2-3 Tbsp of liquid sweetener of choice. Maple syrup, honey etc. Start with 2 and adjust to taste.

2 eggs

¼ cup peanut butter

2 ripe bananas

1 tsp vanilla essence or vanilla bean paste

Pinch of himalayan rock salt

For decorating:

70 grams of dark chocolate, roughly chopped

1 Tablespoon peanut butter



Preheat your oven to 180 degrees celcius.

Grease and line a 20cm baking dish.

Place all the ingredients except for the dark chocolate and Tbsp of peanut butter into a food processor and process until smooth. About 2 minutes.

Spoon the batter into your prepared baking dish. Scatter the dark chocolate and peanut butter over the top of the mixture and swirl through the batter.

Place into the oven and bake for 20 minutes or until firm on top but soft in the middle.

Allow to cool and cut into squares. Will keep in the fridge for 5 days.... If it lasts that long!

Give this recipe a go and see how you get on.