Travel-friendly anti-inflammatory brownies

Travel-friendly anti-inflammatory brownies

Nothing says ‘holiday’ like snacking on fudgey, nutty brownies during a summer road trip. If you have a spare can of Black Beans in the cupboard, adding them to a recipe can be an easy way to pack an anti-inflammatory and high protein punch to a delicious travel treat.

Whether you’re planning travel-appropriate snacks for an upcoming holiday, or just looking to try a new spin on a classic dessert, Vicki Foord, Accredited Practising Dietitian, has the perfect recipe for you. Bon appetit!

Black Bean Brownies

serves: 20 | prep 10 min | cooking 30 min


  • 200g best-quality dark chocolate, roughly chopped
  • 200g unsalted butter, chopped
  • ¾ cup brown sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 400g can Black Beans, rinsed and drained well (anti-inflammatory ingredient)
  • ¾ cup plain flour
  • ¼ cup cocoa
  • ¾ cup pistachio nuts, roughly chopped (anti-inflammatory ingredient)


  1. Preheat oven to 180°C (160°C fan-forced). Grease and line the base and sides of a 18cm x 28cm slice pan with non-stick baking paper.

  2. Melt butter and chocolate in a large heat-proof bowl in the microwave on medium setting for 2 minutes. Add sugar and stir well to dissolve any lumps. Add eggs and vanilla extract.

  3. Puree the black beans using a food processor. Add pureed beans into the chocolate mixture, beat until well combined.

  4. Sift flour and cocoa powder in a separate large bowl. Add into the chocolate mixture and fold in ½ the pistachio nuts. Pour mixture into the lined baking pan. Sprinkle with remaining pistachio nuts.

  5. Bake for 25 minutes, or until the top is slightly risen and starting to crack. Remove from the oven and leave to cool completely before cutting into squares.

Nutritional Information

per serve


889 kJ

(211 cal)

Total Fat



Saturated Fat














About the author



Vicki Foord is an Accredited Practising Dietitian (APD), Sports Nutritionist and the Founding Director of Eat for Wellness, a private practice based in Melbourne. With over 9 years’ experience in nutrition, Vicki has a special interest in weight loss management and has helped many individuals achieve their health and well-being goals. Her other areas of expertise include diabetes management, gut health, IBS management (Monash University Low FODMAP certified) and Pre/Postnatal Nutrition.

With a father as a chef, Vicki spent the majority of her time in the kitchen. She loves cooking, experimenting with new foods, developing recipes and motivating others to eat well and stay well. 

Back to blog