Looking for a healthier sweet treat that still hits the spot? These kidney bean brownies are rich, chocolatey and packed with protein, making them perfect for an after-dinner dessert or an energy-boosting snack. Serve with fresh berries or a dollop of yoghurt for a simple, feel-good indulgence.
At a Glance
Servings:
8 Brownies
Difficulty:
Easy
Prep Time:
10 min
Cooking Time:
25 min
Our kidney bean brownie recipe is about to become your new go-to bake. It’s quick, fuss-free and all made in one blender – ideal for busy days when you still want something homemade. The beans create a perfectly fudgy texture while adding a hidden protein boost (no one will guess!).
What you'll need:
- 1 x 400g tin kidney beans, drained and rinsed
- 2 eggs
- 3 tbsp cocoa powder
- 60ml maple syrup or honey
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of sea salt
- 50g dark chocolate chips (optional but recommended!)
Method:
- Preheat your oven to 180°C/Gas Mark 4 and line a small baking tin with parchment paper.
- Add the kidney beans, eggs, cocoa powder, maple syrup, coconut oil and vanilla extract into a blender or food processor. Blend until completely smooth.
Top tip: Take an extra minute here – the smoother the mix, the better the texture. - Pour the mixture into a bowl and stir through the baking powder, salt and chocolate chips.
- Transfer the batter into your lined baking tin, smoothing out the top evenly.
- Bake for 20–25 minutes, until just set in the middle.
- Leave to cool in the tin for at least 10 minutes before slicing – they’ll firm up as they cool.
- Serve warm or cold with yoghurt, berries or simply on their own for a delicious, protein-packed treat.