Black Bean & Raspberry Brownie



Created by:

Total time:
35 min
10 min
25 min




420gBlack Beans (canned & drained)
0.3cupSunflower Oil
3tbspFlaxseed Meal or Linseed Meal
3tspVanilla Essence (imitation)
160gGolden Syrup
0.5cupWholemeal Flour (plain)
0.5cupCocoa Powder
0.5tspBaking Powder
0.5cupFrozen Raspberries
1unitSalt (pinch)


  1. Preheat the oven to 180 degrees celsius. Line a baking dish with baking paper
  2. Add the flaxseed meal to a small bowl as well as the water. Whisk together and allow to sit to become gel like.
  3. Strain and rinse black beans and add to blender/ food processor or use a stick blender (or mash beans using a fork).
  4. Add sunflower oil, golden syrup (160g or 0.3 cup plus 2 tbsp), vanilla extract and flaxseed mixture. Blend on high until smooth and creamy (or mix by hand).
  5. In a large mixing bowl sieve wholemeal flour, cocoa powder and baking powder and mix to combine.
  6. Pour black bean mixture into flour mixture and stir to combine.
  7. Pour brownie mixture into baking paper lined brownie tin and push raspberries into the brownie mixture. Place in oven for 20 - 25 minutes.

Recipe description

Vegetarian, Vegan, Dairy Free, Egg Free & Nut Free A delicious brownie packed with protein and dietary fibre, that tastes great. The raspberries provide a refreshing burst of flavour combined with a rich and fudgy chocolate brownie. Recipe requires a blender/ stick blender or food processor or potato masher. Tip: try not to add extra golden syrup or fruit as this will make the recipe RED.


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