Yep, that’s right. Black bean brownies. The combination of black beans and cocoa powder may seem a little odd, but in fact these gluten free, vegan gems are surprisingly delectable. And, with only a few simple ingredients (including protein-rich superfoods), they are delightfully guilt-free, too!

So, if you must satisfy your sweet tooth, step away from that boxed brownie mix and grab your can opener.

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BLACK BEAN BROWNIES (from the Minimalist Baker)


  • 1 15 oz. can (~ 1 3/4 cups) black beans, rinsed and drained
  • 2 large flax eggs
    • 2 Tbsp flaxseed meal (ground, raw flax meal)
    • 5 Tbsp water (room temp)
  • 3 Tbsp coconut oil, melted (or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar
  • 1 Tbsp maple syrup
  • 1 1/2 tsp baking powder
  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips


  1. Preheat oven to 350 °F
  2. Lightly grease a 9×9 baking pan or standard size muffin pan (not mini)
  3. Rinsed and thoroughly drain black beans
  4. Prepare 2 flax eggs by combining flax meal and water in the food processor. Pulse a couple times and then let rest for a couple minutes.
  5. Add remaining ingredients (except for toppings) and puree for about 3 minutes until the mixture is a smooth consistency. Scrape down sides of food processor as needed.
  6. If the batter appears too thick, add a Tbsp or two of almond milk or water, then pulse again. You’re aiming for a smooth yet thick consistency. Not runny.
  7. Pour the better in the baking pan or (if using muffin tins) evenly distribute the batter into each cup of the muffin tin.
  8. Optional: Sprinkle with toppings of choice.
  9. Bake for about 20-26 minutes, or until the top is dry and the edges retract from the wall of the pan.
  10. Remove from oven and cool for 30 minutes before removing from pan.
  11. When they’re ready to remove, use a fork. Note, the insides will be fudgy.
  12. Once cool, store in an airtight container for up to a few days. Refrigerate to keep longer.

Notes: For more pazazz, add 1-2 Tbsp of almond butter, peanut butter or avocado (in the food processor). You won’t regret it 🙂

NUTRITION INFORMATION (does not include toppings or extras)

  • Calories: 140 calories
  • Fat: 6 g
  • Carbohydrates: 22 g
  • Sugar: 9 g
  • Sodium: 163 mg
  • Fiber: 7 g
  • Protein: 5 g

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Happy Saturday!

Coach Jentry