Hidden Bean Brownies
A recent sunday lunch of my own
“This recipe makes a generous tray of brownies. Because they are rich, chocolatey and packed with nourishing ingredients like cannellini beans, eggs, cacao and dark chocolate, I like to cut them into smaller squares. Think of them as a nutrient-dense little treat xo”
There is something deeply satisfying about a recipe that feels like a treat, tastes like a treat, and still brings a little extra nourishment to the table. These hidden bean brownies are exactly that.
They are rich, chocolatey, soft and dense, with little pockets of dark chocolate throughout. But tucked quietly inside the batter is a full tin of cannellini beans. And nope, they do not taste like beans! Cannellini beans are mild, creamy and surprisingly perfect for baking. Once blended with butter, coconut oil, maple syrup and chocolate, they simply become part of the texture.
This is one of those recipes that reminds us food does not need to sit neatly in one category. It can be delicious and nourishing. Sweet and satisfying. A proper brownie, while also offering a little more than the usual flour-sugar-butter situation.
The beans add fibre, plant-based protein, iron, magnesium and slow-release carbohydrates. The eggs bring extra protein and richness. The cacao, cocoa and dark chocolate give that deep chocolate flavour, while the coconut sugar and maple syrup bring sweetness with a slightly caramel-like edge.
They are still brownies, of course. This is not about pretending dessert needs to be transformed into a health food. But it is lovely when something sweet also has a bit of substance behind it.
These brownies are especially good for lunchboxes, afternoon tea, postpartum snacks, hungry kids, chocolate cravings or those times when you want something that feels comforting but not completely empty. They are dense and nutrient-rich, so smaller pieces are usually enough.
The recipe below makes a generous tray because it is a doubled batch; you can eat half now and freeze half for later. You can cut it into around 24 larger brownies or 32 smaller snack-sized squares.
The beans stay hidden, the chocolate does the talking, and everyone wins.
Ingredients
300g butter
60g coconut oil
1 tin cannellini beans, drained and rinsed
4 tablespoons maple syrup
6 eggs
250g coconut sugar
1 tablespoon vanilla bean paste
100g flour
3/4 cup cacao
3/4 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon Celtic salt
200g chopped dark chocolate
Makes
24 large brownies or 32 smaller squares
Method
Preheat oven to 180°C and line a large baking tin with baking paper.
Melt the butter and coconut oil together, then allow to cool slightly.
In a blender or food processor, blend the cannellini beans, maple syrup, melted butter and coconut oil until very smooth.
In a separate large bowl, whisk the eggs, coconut sugar and vanilla bean paste until well combined.
Add the blended bean mixture to the egg mixture and stir until smooth.
Add the flour, cacao, cocoa, baking powder and salt. Mix until just combined.
Fold through the chopped dark chocolate.
Pour the mixture into the prepared tin and smooth the top.
Bake for approximately 25–35 minutes, or until the edges are set and the centre is still slightly soft. The baking time will depend on the size of your tin and how fudgy you like your brownies.
Allow to cool in the tin before slicing.
Store in an airtight container. These are lovely at room temperature, chilled from the fridge, frozen for later or gently warmed.
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