Dark Chocolate Brownies

Black Bean Brownies

Dark Chocolate Brownies


  • (1) 15 oz. can of black beans, drained and rinsed (“Eden Organic”)
  • ¼ cup refined coconut oil (“Spectrum”)
  • 2 large organic eggs v ¾ cup natural (non-alkalized) cocoa powder (“Shiloh Farms”)
  • 1 cup coconut palm sugar (“Wholly Wholesome”, “Sweet Tree”)
  • 1 teaspoon pure vanilla extract v 1/8 teaspoon cinnamon
  • 1 ½ teaspoons baking soda v ¼ teaspoon sea salt
  • ½ cup dark chocolate chips (“Sunspire Organic 65% Cacao Bittersweet Baking Chips”)


  1. Preheat oven to 350 degrees.
  2. Lightly grease a 12-cup muffin pan with coconut or grapeseed oil
  3. In a food processor, combine all ingredients except the chocolate chips. Blend until smooth. It should form a pudding like consistency.
  4. Pour the batter into a bowl and using a rubber spatula fold in the chocolate chips.
  5. Spoon the batter evenly into the muffin tin.
  6. Bake in the oven for 10-12 minutes or until the tops are solid.
  7. Remove from the oven and let cool for about 10 minutes before using a fork gently remove from the muffin tin.
  8. Store in an airtight container for 2-3 days or in the refrigerator for longer.
Optional Toppings: Crushed walnuts, pecans, shredded coconut.
Black Bean Brownies Yield: 12 Pieces Print
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