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Photo of Black bean brownies by WW

Black bean brownies

Total Time
45 min
10 min
35 min


Canned black beans, rinsed, drained

½ cup(s), (85g)

Coffe, long black

1¼ cup(s), strong

Reduced fat oil spread

120 g

No added sugar dark chocolate

115 g, chopped


4 large

Caster sugar

1¼ cup(s), (275g)

Vanilla bean extract, alcohol free

1 tsp

Plain flour

1 cup(s), (150g)


  1. Preheat oven to 170˚C. Line base and sides of a 22cm x 33cm tin with baking paper, allowing paper to hang over 2 long sides.
  2. Process beans and coffee in a food processor until smooth.
  3. Place spread and chocolate in a small saucepan over low heat and cook, stirring occasionally, until melted and combined.
  4. Meanwhile, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add chocolate mixture to eggs until well combined. Mix in black bean mixture, vanilla and salt until combined. Add flour and mix on low speed until well combined.
  5. Pour batter into prepared tin and bake for 25-30 minutes or until a tester inserted in centre of brownie comes out clean. Stand tin on a cooling rack for 10 minutes. Using baking paper, remove brownie from tin and place on cooling rack to cool completely. Cut into 24 pieces to serve.


SERVING SUGGESTION: Chopped walnuts to sprinkle or dust with 1 teaspoon cocoa powder. TIP: Adapt this basic recipe with a teaspoon of ground cinnamon or ¼ teaspoon of cayenne pepper.