Ingredients
1 can red kidney beans (400g), drained and rinsed very well
⅓ cup nut butter (almond, peanut, or cashew) OR sunflower seed butter for nut-free
2 tbsp milk of choice
¼ cup coconut oil, melted
⅓ cup maple syrup
½ cup dark chocolate (70%), melted and slightly cooled
½ cup unsweetened cocoa powder
1 egg
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
¼ cup chopped walnuts OR pumpkin seeds for nut-free
Method
Preheat the oven to 180°C. Line a small baking dish or loaf tin with baking paper.
Add everything except the walnuts or pumpkin seeds to a blender or food processor.
Blend until completely smooth. Really smooth. Kidney beans need a little extra blending to disappear properly.
Stir through the chopped walnuts or pumpkin seeds.
Let the batter rest for 10 minutes to help the texture become more brownie-like.
Pour into the prepared tin and smooth the top. Sprinkle with flaky salt if using.
Bake for 22–26 minutes, or until the centre is just set and a toothpick comes out mostly clean.
Let cool fully before slicing. They firm up significantly as they cool.
Why parents love this
More fibre and protein than standard brownies
Kidney beans provide iron, fibre, and longer-lasting energy
Healthy fats help make these more satisfying and blood sugar-friendly
Great freezer snack for busy weeks
A practical way to introduce legumes in a familiar format
Storage & safety
Fridge (airtight container): up to 5 days
These become even fudgier after chilling.
❄️ Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)
