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Black Bean Brownies

  • 1 19-oz can of black beans, drained and rinsed very well

  • 2 tbsp cocoa powder

  • 1/2 cup quick oats

  • 1/4 tsp salt

  • 1/3 cup pure maple syrup

  • 1/4 cup coconut oil

  • 2 tsp pure vanilla extract

  • 1/2 tsp baking powder

  • 1/2 cup to 2/3 cup chocolate chips

  • optional: more chips, for presentation

Total Time: 15 minutes

Yield: 9-12 brownies

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient!

  • Calories: 115

  • Fat: 5.5g

  • Carbs: 15g

  • Fiber: 3g

  • Protein: 2.5g

  • Adapted from

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