Looking for a brownie recipe that ticks all the plant-based boxes?


This recipe uses dates as the sweetener and a whole can of black beans and you’d never know!

Beans are a part of the legume family (as are lentils) and are half protein and half complex carbohydrate.
The carbohydrate in legumes is a type of fiber called resistant starch.
This means the carbohydrate resists getting absorbed in the small intestine but instead makes its way down to your large intestine where it feeds your good gut bacteria.

You can watch how I make them and tweak the original recipe in the cooking demonstration below.

I use these black bean brownies as my go-to plant-based treat.

The recipe doesn’t take too long to prepare, but you do need a food processor to puree the dates and black beans.
I’ve used many different appliances and the trick is to start with blending the dates first, then add the beans, and make sure they’re well blended before adding the remaining ingredients.

My tweaks to the original black bean brownie recipe:

  1. Use 200ml of boiling water to soak the dates and use all of this liquid instead of the almond milk.
  2. Blend the cooled dates and water first.
  3. Then add beans and blend well.
  4. Add remaining ingredients and blend well.
  5. Instead of using a baking tin, I use the silicone mini muffin trays – one batch makes exactly 24 mini muffins.
  6. As soon as they come out of the oven, place half a square of the 70% or 85% Lindt dark chocolate on each muffin. When the chocolate has melted, spread out with the back of a spoon.
  7. Place the trays in the fridge to cool. Muffins should pop out easily when chilled.
You have to make them undercover! 
Don’t let your friends and family know what’s in them until after they’ve tried them. 
You can find Rhian’s Black Bean Brownie recipe by clicking the button below.
If you make them take a photo and tag me on socials.


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