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  • Writer's pictureMs.Bracen

My Twisted Chocolate Brownie

Taste good and healthy enough! :)

The cold weather makes me craving for something baked, sweet and gooey! Something to do with Chocolate!!!

I try not to bake too often because I always end up eating a lot of them. Recently I found a great recipe for a chocolate brownie but tweaked the recipe to make it healthier without compromising the flavour. This brownie is very balanced without being too sweet. You could eat two pieces without feeling guilty. :) This chocolate brownie has high protein and is easy to balance out the sweetness. It would be a good recipe for people who have diabetes.

Ingredients (9 pieces)

1/4 Cup 100% cocoa power

50~75g Dark chocolate (I used Wattie's 72% dark chocolate)

1 Can of Black beans

2 Tbsp Stevia sugar

3 Tbsp Almond meals

3 Eggs

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla essence (optional)

1. Pre-heat the oven to 120C

2. Blend black beans into a paste format. Make sure you blend beans with little juice in the can. You don’t have to blend too fine.

3. Break eggs into the bowl. add stevia, almond meal, salt and baking powder into the bowl and whisk them together. (add vanilla essence if you have)

4. Add black bean paste and cocoa powder to the bowl and mix

5. Break the chocolate into small pieces or just use chocolate buttons to make this process easy and add into the mixture.

6. Pour the mixture into the square tray with a baking sheet. Bake for about 20 mins (check it by poking the skewer into the middle of the mixture)

This brownie is so yummy even though it is cooled down - It gets a more gooey texture and you can taste darker chocolate.

I used Stevia sugar and a very small amount. You can control the sweetness by ditching or adding more stevia sugar or chocolate. I normally go with the dark chocolate option.

This is perfect for those who have Gluten allergies too.

I love eating my brownie with fluffy coffee for morning tea. :)

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