Black-bean brownies with peanut-butter icing

July 15, 2019 (Last Updated: July 11, 2019)
Black-bean brownies with peanut-butter icing

Tapping into the global trend of taking on a more plant-based lifestyle, we give you the green light to add more of Mother Nature to your plate. These black-bean brownies with peanut-butter icing are as tasty as they are wholesome. In fact, they’re so good, they’ll make eco-warriors out of even the hardiest of carnivores!

Recipe by Claire Ferrandi and Dashania Murugas
Styling by Claire Ferrandi
Photograph by Dylan Swart

Black-bean brownies with peanut-butter icing

Serves: 9
Cooking Time: 1 hr



  • 2 tbsp golden linseed flour (find at
  • 125ml (½ cup) water
  • 1 x 400g tin black beans, drained and rinsed
  • 100g maple syrup
  • 50g castor sugar
  • 2 tsp vanilla extract
  • pinch salt
  • 70g cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp canola oil

  • 3 tbsp maple syrup
  • 60ml (¼ cup) water
  • 300g smooth peanut butter
  • pinch salt
  • vegan dark chocolate, to top (optional)
  • vegan chocolate clusters, to top (optional)



For the brownies, preheat the oven to 180˚C. Grease the base and sides of a 20cm-square cake tin. Cut a rectangle of baking paper large enough to line the base and 2 of the sides, leaving some overhang (the overhang will help you to lift the brownies out of the tin once they’re baked).


Place the golden linseed flour and 125ml (½ cup) water in a medium bowl and stir until well combined. Set aside until slightly thickened, about 5 minutes.


Place the black beans, 100g maple syrup, castor sugar, vanilla extract, salt, cocoa powder, baking powder, bicarbonate of soda and canola oil in a blender and blitz until smooth. Add the linseed-water mixture and blitz again until smooth.


Transfer the mixture to the prepared cake tin and smooth the top using the back of a spoon. Bake in the preheated oven until set, 30 – 40 minutes. Remove from oven and set aside to cool in the tin.


For the icing, place the 3 tbsp maple syrup and 60ml (¼ cup) water, along with the remaining ingredients, in a medium bowl. Mix until combined and smooth.


Remove the brownie from the tin and cut the slab into 9 equal-sized squares. Top each square with a dollop of icing, as well as a few pieces of vegan dark chocolate and chocolate clusters, if desired.

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