These are no typical brownie they are healthy and taste amazing. They are free from flour, grain and gluten. These brownies are made from black beans and maple syrup. They are proof that flour, grain and gluten free baking can taste amazing. You can play around with the sweetness personally I like them not too sweet and use walnuts and unsweetened cacao powder.

INGREDIENTS: (serves 6-8 but its up to you how big you cut your brownies)

  • 2 x 400g tins cooked black beans, drained
    60g  unsalted butter
    4 medium eggs
    70g  unsweetened cocoa powder
    150ml  maple syrup
    1½ tbsp vanilla extract
    1 tsp coffee extract, or use extra vanilla extract
    130g chopped walnuts


Preheat the oven to 170°C/330°F/gas mark 3½.

Rinse the black beans and leave to drain. Melt the butter in a saucepan over a gentle heat, then set it aside.

Place the drained beans, eggs, cocoa powder, maple syrup, vanilla extract and coffee extract (if using) into a food processor. Pulse a few times and then blend until smooth. Add the melted butter, very slowly so as not to cook the eggs, while the machine is running.  Then stir in most of the chopped walnuts, reserving a handful for the top.

Grease the inside of a 24 x 20cm (9¾ x 8in) china or glass baking-dish. Pour in the brownie batter and gently tap the baking-dish on to a kitchen counter to even out the batter. Sprinkle the remaining walnuts on top and bake for 40 to 45 minutes, until the brownie feels firm and springy and its surface is cracked.

Allow to cool completely before cutting into the tasty brownie. If you put the brownies in the fridge they go dense and fudge-like.