Awwww, YEEEAAAHHHH!  Dark chocolate brownies with black beans for protein?  My version is even healthier than the original.


Servings: 16
Preparation time: 10 minutes
Cooking time: 30 minutes



  • 1 can (15 oz.) black beans, drained and rinsed

  • ½ cup dark chocolate chips (or chopped dark chocolate bar like our go-to, Ghiradelli’s 72% Twilight Dark)

  • ¼ cup almond flour

  • 1 cup sugar OR 2 cups sugar substitute (like Stevia or erythritol)

  • ¼ cup unsweetened cocoa

  • ½ tsp. baking powder

  • ¼ tsp. baking soda

  • ⅛ tsp. kosher salt

  • 2 large eggs

  • 3 Tbsp. coconut oil, melted

  • 1 ½ tsp. vanilla extract

  • 1 each large piece of parchment paper

  • ¼ cup dark chocolate chips (optional topping)

  • ¼ cup chopped walnuts (optional topping)


  1. Preheat oven to 350 degrees F.

  2. Line 8″ x 8″ x 2″ baking pan with parchment paper and grease with butter.

  3. Combine beans, chocolate chips, flour, sugar, cocoa, baking powder, baking soda, salt, eggs, oil and vanilla extract in bowl of food processor.

  4. Secure food processor lid and blend until mixture is smooth, about 2 minutes.

  5. Spread batter evenly into prepared baking pan, using rubber spatula to scrape batter from bowl. If desired, sprinkle chocolate chips and walnuts evenly over top.

  6. Bake 30 minutes or until toothpick inserted in center of brownies comes out clean.

  7. Remove pan from oven and allow brownies to cool completely before cutting into squares.