These filling baked goodies are a stupendous substitute for any sugary morning pastry or sweet afternoon treat!  Still with mouth-watering chocolate sensations, these brownies won’t overloaded your body with sugary crappy-crap.  The can of beans in this recipe helps to sustain energy and keep you moving forward, instead of giving you a short-lasting sugar rush, then a big-time sugar crash.  Enjoy!


  • 1 can black beans, drained + rinsed
  • ¼ cup coconut oil, melted
  • 2 eggs — or flax eggs, or use an egg replacer
  • 1 tsp vanilla extract
  • 2 TB pure maple syrup
  • ½ cup cane sugar — or coconut sugar
  • ¼ cup cocoa powder
  • 2 tsp baking powder
  • 1 pinch salt


  • Walnuts — doing lots of nuts was splendid… gave some crunch to these soft brownies!
  • Chocolate chips, as much as feels good


  • Preheat oven to 350 F.
  • Place black beans in a food processor or heavy-duty blender, and pulse until smooth.
  • Add wet ingredients — eggs (or egg substitute), coconut oil, syrup, and vanilla — to blender and pulse again to mix it all together.
  • Add sugar, cocoa powder, baking powder, and salt, pulse until smooth.
  • Mix in chocolate chips + nuts, if desired.
  • Grease up an 8×8 or 9×9 pan with coconut oil.
  • Bake for 20-40 mins; until edges are harder — I know this is a wide spectrum, so try 20ish, and keep checking back.  I found that the coconut sugar option might need a longer oven time.
  • Let cool for at least 20 mins before cutting and digging in!