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Black Bean Black Forest Brownies

Fudgy and chocolaty and basically perfect with a scoop of rum cherries - serve this with a dollop of coconut whip or 'nice cream' to make it dairy free.  This recipe is gluten free.

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Author Fraiche Nutrition


  • 19 oz can black beans, rinsed
  • 1/2 cup cocoa
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/3 cup sugar or coconut sugar
  • 2 tablespoons honey
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon baking powder
  • 1/4 cup melted coconut oil
  • 2/3 cup dark chocolate chips or chunks (dairy free if needed)


  1. Preheat the oven to 350F.  Grease a 8x8' pan and line with parchment paper.

  2. Place all of the ingredients except for the chocolate chips or chunks in a blender and blend on high speed until smooth, about 1 minute, scraping down sides if needed.

  3. Pour the mixture into the prepared pan.  Portion out 3/4 cup of the rum cherry mixture and randomly spoon it on top of the batter. Take a knife and run it through the batter to spread the cherries out a bit (not too much).  Sprinkle the chocolate chips or chunks evenly on top and bake until set, about 40 minutes.  Set aside to cool before serving.

  4. Serve with a dollop of coconut whip or 'nice cream' and a spoonful of the rum cherry sauce.