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Black bean cheesecake swirl brownies

Mocha cheesecake swirl brownies

Total Time
35 min
15 min
20 min



3 medium

Canned black beans, rinsed, drained

1 400g can, (1 x 400g can)

Caster sugar

¾ cup(s), (165g)

Cocoa powder

¼ cup(s), (25g)

Vegetable oil

¼ cup(s), (60ml)

Baking powder

½ tsp

Vanilla bean extract, alcohol free

1 tsp

Instant coffee powder

½ tsp

Plain flour

cup(s), (50g)

Dark chocolate chips

½ cup(s), (100g)

Light cream cheese

¼ cup(s), (65g), at room temperate


  1. Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil and line with baking paper.
  2. Separate 1 egg. Place the white in a medium bowl and set aside. Place yolk in a food processor with the remaining 2 eggs, beans, ½ cup (110g) sugar, cocoa, oil, baking powder, ½ teaspoon vanilla, coffee and ½ teaspoon salt. Process until smooth, stopping occasionally to scrape down the side of processor bowl. Add flour and choc chips and pulse until just combined. Pour mixture into prepared tin.
  3. Add cream cheese and remaining ¼ cup (55g) sugar and ½ teaspoon vanilla to the reserved egg white. Beat with electric beaters until fluffy. Dollop heaped teaspoons of cream cheese mixture over brownie mixture. Drag a flat-blade knife through the cream cheese mixture to create a swirl pattern.
  4. Bake for about 20 minutes or until just firm in centre when lightly touched with fingertips. Cool completely in the tin before cutting into 16 squares to serve.