Lisa Riley’s black bean brownies recipe

(11 ratings)

Black bean brownies
  • healthy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories187 Kcal9%
Fat6 g9%
Saturated Fat2 g10%
Carbohydrates23 g9%

These sweet black bean brownies by Lisa Riley are just 187 calories per brownie square.

Packed with protein thanks to the black beans, these rich brownies are made with rolled oats, brown rice flour, and almond milk making them a little healthier than a classic chocolate brownie recipe.


  • 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




  1. Preheat the oven to 180°C / Fan 160°C / Gas 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Top tips for making black bean brownies

For a different texture and flavour swap the black beans for the same amount of other beans instead like kidney, cannellini, or butter beans.

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Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.