Lisa Riley’s black bean brownies recipe

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Nutrition per portion

Calories 187 kCal 9%
Fat 6g 9%
  -  Saturates 2g 10%
Carbohydrates 23g 9%

Lisa Riley's recipe for black bean brownies is a fantastic twist on the much-loved chocolatey treat. At just 187 calories per portion and with only 2g of fat per portion, these black bean brownies are perfect if you want to indulge your sweet-tooth without ruining a healthy-eating plan. This recipe makes nine black bean brownies, so you might want to double the ingredients as they may not be around for long…        


  • 1 x 400g tin black beans, drained and rinsed
  • 50g cocoa powder
  • 50g rolled oats
  • 50g brown rice flour
  • 2 tsp baking powder
  • 4 large eggs
  • 4 tbsp almond milk
  • 6 tbsp maple syrup
  • 50g dark chocolate (90%)
  • Pinch of salt


  • Preheat the oven to 180°C / Fan 160°C / Gas 4.

  • Place the black beans , cocoa, oats, rice flour, baking powder, eggs, almond milk, maple syrup and a pinch of salt into the large bowl of a food processor. Blitz everything together for 3 – 4 minutes; you really want it to be as smooth as possible. Stop blitzing occasionally and scrape the mixture down the sides of the bowl to incorporate everything.

  • Stir through the chopped chocolate and transfer to a 20cm square cake tin lined with non-stick baking paper. Gently level the mixture out and pop it into the oven to bake for 20 minutes.

  • Check to see if it is done by using a cocktail stick or skewer inserted into the centre – if it comes out clean, then the cake is done. If it still has batter on it, return the cake to the oven for another 3-4 minutes before checking again.

  • Allow to cool for 10 minutes in the tin before using the baking paper to help lift it out. Remove the baking paper and place the cake on a wire rack to fully cool.

  • Once it has cooled down to room temperature, you can slice it into nine portions. These brownies are also great for the freezer, which makes it a very handy snack.

    Lose Weight for Life by Lisa Riley is available now, published by Michael Joseph, Trade Paperback, £16.99.

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