Black Bean Protein Brownies


  • 1x 398ml can of black beans 
  • ½ cup (50g) cocoa powder (high quality)
  • ¼ cup (50g) vegan chocolate protein powder
  • ½ cup (95g) coconut sugar or monk fruit sugar
  • 2 vegan egg replacements 
  • 4 tbsp. melted coconut oil
  • 1 tsp. baking powder
  • ½ tsp. vanilla extract
  • ¼ cup (40g) chocolate chips (sugar-free)
  • ¼ cup (30g) walnuts (optional) 

Topping (optional):

  • 9 tsp. leftover raspberry jam from breakfast parfait or store-bought 
  • vegan chocolate frosting 
  • ½ cup (160g) coconut cream (from the top of a can of coconut milk)
  • ¼ cup (30g) chocolate chips (sugar-free) 


Preheat your oven to 325°F (160°C). Grease only 9 holes in a 12 hole muffin tin. 

Mix the vegan egg replacements with water and set aside. [Tip: You can use flax eggs instead by mixing 2 tablespoon of flax meal with 4 tablespoon of  water.] 

Blend the coconut sugar or monk fruit sugar in a blender until it forms a powder. Drain and rinse your black beans and pour them into the blender with the sugar. 

Now add in the cocoa powder, baking powder, protein powder, vanilla extract and coconut oil. Turn on the blender and blend on low until the mixture forms a smooth batter. 

Pour the batter into a bowl and fold in your chocolate chips and walnuts. 

Pour the batter equally into the greased muffin tin. Place the tin into the oven and bake for 25-28 minutes (they will be a bit fudgy in the middle). Remove the tin from the oven and place onto a wire rack to cool completely. 

To make the topping take only the thick cream from a can of coconut milk, leaving the clear liquid behind. Place this coconut cream into a saucepan along with the chocolate chips and heat on low until all chocolate has completely melted. Pour into a container and place into the freezer for 20 minutes until it firms up. After 20 minutes, remove from the freezer and beat with an electric whisk for 30 seconds to 1 minute on high. 

To assemble, place the brownies upside down and top with a little chocolate frosting and a spoon of raspberry jam. 

Store in an airtight container in the fridge for up to 5 days.