Black Bean Brownies

This is how you have brownies while maintaining a healthy lifestyle. You make them without refined sugar or flour. You make them with black beans, cacao, flax seeds, and coconut sugar. I know it sounds iffy, but trust me. They’re delicious. Sometimes, I put one in a bowl, pop it in the microwave for 10 seconds, and top it with raspberry jam. I lay in bed with my cute little brownie and eat in silence. Completely satisfied silence.

Other times, I make a salted ‘date caramel’, spoon it on top with a single pecan, and remember how my favorite dessert tastes like-without the guilt.

Brownies can be healthy.  Happy Sunday. #modeleats

p.s. I’ll be hosting a huge giveaway next week to reward all of you wonderful people that read my blog! xx



Black Bean Brownies


  • 1 15 oz. can black beans, rinsed and drained
  • 2 Tbsp Ground Flax Seeds
  • 5 Tbsp Water
  • 3 T coconut oil, melted (or sub other oil of choice)
  • 1/2-3/4 cup cacao (the more cacao the fudgier and richer the flavor, I like them lighter)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar or raw sugar (ground fine into a powder)
  • 1 1/2 tsp baking powder
  • Optional:chopped walnuts, pecans, or semisweet chocolate chips


  1. Preheat oven to 350 degrees. Rinse and drain the black beans, set aside. Lightly grease a 12-slot standard size muffin pan. Grind 1/2 cup of coconut sugar to a fine grain or powder in the bowl of a food processor or coffee grinder. Pour into a small bowl to set aside and make your flax egg.
  2. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  3. Add remaining ingredients (besides the toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth. If it seems too thick, add a tablespoon of water at a time until you get a smooth 'cake-like' batter (but not runny).
  4. Evenly distribute the batter into the muffin tin and drop the tin a couple of times on the count to even out the tops.
  5. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  6. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
  7. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides will be fudgy, they're not underdone, just yummy ;).
  8. Store in an airtight container for up to a few days. Refrigerate to keep longer.


One thought on “Black Bean Brownies

  1. I can’t believe I have raised a daughter who is so committed to sugar free, gluten free and dairy free. I for one enjoy sugar. But I am convinced I can still enjoy desserts without the ‘bad’ stuff. I tried these brownies and they are delicious. I would totally make them.

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