Auckland, Baking, chocolate, Dairyfree, Dessert, Healthy, Photography, Recipes, Sweet
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Healthy Chocolate Berry Fudge Brownie


I love a good brownie. While I usually stick to the traditional recipe of flour, sugar, butter, eggs, etc. I have always wanted to try something different. Introducing a healthy version for Chocolate Berry Fudge Brownie, from Nadia Lim’s latest cookbook, Fresh Start. The secret ingredient in these brownies are black beans!

At first, I was a bit skeptical of not having flour in my brownie, but Nadia says in her book:

“This brownie contains a secret ingredient that makes it so much healthier than other brownies (as well as gluten free). You’ll never believe it, but black beans make a great substitute to flour in baking – the end result is a moist, fudgy chocolate brownie (that you could never tell contained beans). You’ll have to make it to believe it!”

And she is right! The brownie tastes great. You would never believe that there are black beans in there, and the texture is fudgy and moist. I would describe the inside as being like a set chocolate mousse, as opposed to the firm brownie texture.

It is healthier than your standard brownie, and it also gluten-free and has the option to be dairy-free too. I have added an optional extra below, topping the brownie with Fresh As Freeze Dried Raspberries before serving.


This recipe makes approximately 16-20 pieces.


1/4 cup melted butter or coconut oil
4 tablespoons of pure maple syrup (you can also use liquid honey)
100g dark eating chocolate (I used 70% Lindt)
1 x 400g can of black beans, rinsed and drained
1 teaspoon baking powder
2 free-range eggs
1 cup of fresh or berries (e.g. blueberries, raspberries, boysenberries etc)
My added optional extra: Fresh As Freeze Dried Raspberries (or any other berries to match which ones you put in your brownie)


1. Preheat oven to 150 degrees celsius/300 Fahrenheit. Lightly grease and line a roughly 18-21cm square cake or baking dish with baking paper.

2. Place coconut oil/butter, maple syrup/honey and dark chocolate in a medium pot and gently heat over medium heat, stirring frequently, until chocolate is melted. Allow to cool slightly.

3. Transfer to a food processor or blender with black beans, baking powder and eggs and blend until smooth and well combined, scraping down the sides of the food processor/blender with a spatula a few times to make sure all the ingredients get well blended together.


4. Spoon mixture into prepared tin. Scatter berries over the top (if using defrosted frozen berries, make sure you drain as much liquid off them as possible before scattering over the brownie mixture.) and bake for 20-25 minutes (20 minutes if you prefer it more fudgy, 25 minutes if you prefer it slightly firmer) until it is mostly set around the edges, but still slightly soft/fudgy in the middle.

5. Allow to cool for 5 minutes or so on the bench, before placing in the fridge for about 20 minutes to set. Cut into 16-20 pieces with a large sharp knife.

6. Sprinkle freeze dried raspberries over the top of the brownie and serve with a nice hot cup of tea or with a scoop of vanilla/dairy free ice cream for dessert.



This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Terri from Food Meanderings.


  1. Pingback: Healthy Starts Round up – Our Growing Edge | FOODMEANDERINGS.COM

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