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Black Bean Brownies



  • 2 cups black beans (cooked)

  • 3 eggs

  • 1/4 cup coconut oil (melted)

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt

  • 3/4 cup cocoa powder

  • 1/4 cup coconut sugar

  • 1/4 cup raw honey

  • 1/2 tsp baking powder

  • 3 1/2 ozs dark chocolate (chopped and divided)

  • 1/4 cup sliced almonds



Preheat oven to 350ºF (177ºC) and line an 8 x 8 baking dish with parchment
paper. (Use a bigger dish if making more than 9 servings.)

Add the cooked black beans and eggs to a food processor. Turn it on and
stream in the coconut oil. Let the food processor blend for about 60 seconds, or until the black beans are very smooth.

Add vanilla, salt, cocoa powder, coconut sugar, honey, and baking powder to
the black bean batter. Blend until all is incorporated, scraping down the sides of the bowl if needed.

Add half of the chocolate to the brownie batter and pulse 5 or 6 times until it is
mixed in.

Transfer brownie batter to the prepared baking dish and smooth into an even
layer. Sprinkle the remaining chocolate and the sliced almonds evenly over top of the brownies.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes
out with just a few moist crumbs.

Let the brownies cool completely before transferring to the fridge for at least 4
hours before cutting into squares. Enjoy!


Less ingredients: Omit the dark chocolate and almonds if desired.

Leftovers: These brownies keep well in the fridge up to 4 days. Freeze for longer.

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