Chocolate Bean Brownie

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August 1, 2018

What’s the secret to our super moist and gooey brownies? Canned black-eyed beans! It’s a secret ingredient that no one will be able to match (or guess!). For delicious and irresistible brownies… look no further!

This delicious recipe was made by Azmina Govindji for Love Canned Food.

  • Prep: 10 mins
  • Cook: 25 mins
  • Serves: 8 Servings


1Preheat the oven to 180C/160Fan/gas mark 4. Lightly grease a 15cm X 23cm brownie tin and line with greaseproof paper.

2Place the beans, the whole egg and a pinch of salt in a blender and process until smooth.

3Put the butter, sugar and cocoa powder in a large bowl and beat with an electric whisk until fluffy, gradually beat in the remaining eggs. Mix in the bean mixture, cinnamon and baking powder the fold in the chocolate chunks.

4Pour the mixture into the prepared tin and bake for 25mins, or until firm to the touch. Allow to cool then cut into squares and dust with icing sugar.

Nutritional information

Energy (kcal) 270
Fat (g) 16.1
Sat fat (g) 9.1
Carbs (g) 22.1
Sugar (g) 16.7
Fibre (g) 3.9
Protein (g) 7.4
Salt (g) 0.38


Sunflower oil for greasing

1 x 400g canned black eyed beans

3 large eggs

Pinch salt

100g unsalted butter, softened

100g light muscovado sugar

50g cocoa powder

1 level tsp baking powder

Pinch ground cinnamon

50g dark chocolate

1 tsp Icing sugar to dust


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