Black Bean Brownies: A Hormone-Friendly Chocolate Treat

Craving chocolate during your luteal phase? You’re not alone! These black bean brownies are the perfect solution: indulgent, satisfying, and won’t worsen any hormonal symptoms. Packed with fibre and protein, they’ll keep you full and happy without spiking your blood sugar.

Servings & Nutrition

• Serves: 10

• Protein: 9g per serving

• Fibre: 8g per serving

  
  

Ingredients

• 2 tins of black beans (470g), drained & rinsed

• 3 eggs

• 50ml coconut oil, melted

• 5ml vanilla extract

• 65g cocoa powder

• 30g coconut sugar

• 80g raw honey

• 1 tbsp baking powder

• Pinch of sea salt

• 100g dark chocolate, chopped and divided (save some for topping)

• 35g flaked almonds

  
  

Method

1. Prep your pan: Preheat oven to 175ºC and line an 8 x 11 brownie tray with parchment paper. If making more than 9 servings, use a larger dish.

2. Blend the base: In a food processor, combine black beans and eggs. With the processor running, stream in the melted coconut oil. Blend for about 60 seconds until the beans are smooth.

3. Add flavour: Add vanilla, cocoa, coconut sugar, honey, baking powder, and salt to the mixture. Blend until fully combined, scraping down the sides as needed.

4. Mix in chocolate: Add half of the chopped chocolate and pulse 5–6 times until incorporated.

5. Prepare for baking: Transfer the batter to the prepared pan and smooth it out evenly. Sprinkle the remaining chocolate and flaked almonds over the top.

6. Bake: 30–35 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.

7. Cool & chill: Let brownies cool completely, then refrigerate for at least 4 hours before cutting into squares.

   
   

Storage

These brownies keep well in the fridge for up to 4 days. For longer storage, pop them in the freezer.

These black bean brownies are a guilt-free chocolate fix that fits perfectly into a hormone-friendly eating plan. Enjoy a square (or two!) whenever those cravings hit.