These Black Bean Brownies are one of my absolute favourite ways to sneak a little extra goodness into the lunchbox. High in protein, high in fibre, and packed with that rich, fudgy chocolate flavour we all love—these are definitely a healthier treat… and yes, they’re lunchbox-friendly!
Lots of you asked for EGG-FREE, SUGAR-FREE, and NUT-FREE options, and these tick all those boxes. Just note: tahini is made from sesame, so it is an allergen. Always check your school’s policy.
Why I Love These Black Bean Brownies
You know I’m a big fan of a sneaky veg (or legume!) in my bakes, and these brownies are the perfect example. They blend beautifully into a silky batter and add the most gorgeous texture—nobody ever guesses what’s in them.
And between us… I don’t just save them for the kids. These are so delicious that I often have one myself mid-afternoon with a scoop of natural yogurt, a handful of berries, and a good cup of coffee.
Super Quick to Make
All you need is a blender. I used the Kenwood Multi Pro Go—a compact, handy little blender perfect for small jobs (previously gifted, @kenwood_ireland). Everything goes in, gets blitzed smooth, and off to the oven it goes- Minimal dishes (always a plus)
If you make these, please don’t forget to Like / Save / Share / Comment – And of course, tag me @littleloucooks with all your lunchbox bakes. I love seeing your creations!
Black Bean Brownies
Equipment
Ingredients
- 250 g tinned black beans or tinned chickpeas rinsed & drained
- 25 g oats
- 100 g light tahini or greek yoghurt
- 1 medium ripe banana or half cup of applesauce or 1 egg
- 1.5 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 ½ teaspoon vanilla extract
- 1 ½ tablespoon honey
- 50 g chocolate chips
- 100 g frozen raspberries
Instructions
- Preheat the oven 170c fan. Line an 8 inch square tin with parchment paper.
- To make the batter, blend the black beans, oats, tahini, banana, cocoa powder, baking powder, vanilla, half the choc chips and honey.
- Pour the mix into the tin, smooth out with a small spatula or the back of a spoon.
- Sprinkle over the rest of the chocolate chips and raspberries, push them into the batter.
- Bake for 25-30 minutes, test it with a skewer. **If still very soft cook for a bit longer as ovens vary.
- Leave to cool and slice into 9 squares.
- Lunchbox- I like to pack in a small pot with yoghurt and a spoon
- Storage: Store in an airtight container for 3 days.Freezer for 3 months. Defrost in an airtight container for 1-2 hours.
