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Fudgy black bean brownies

From Shelby Moose, Crossing Rivers Health Registered Dietitian


  • 1 – 15 oz can black beans, drained and rinsed
  • 3 large eggs
  • 3 tbsp oil (I use coconut oil)
  • 3/4 cup sugar (you could substitute with coconut sugar or honey)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract (optional: I don’t use)
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 cup mini semi-sweet chocolate chips, divided (I use dark chocolate chips sometimes)


  1. Preheat the oven to 350 degrees.
  2. Lightly oil or coat an 8x8 baking pan with nonstick cooking spray. Set aside.
  3. Place the black beans in the bowl of a food processor and process until smooth and creamy (I use my blender).
  4. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder, and salt. Process until smooth.
  5. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  6. Pour the batter into the prepared pan, smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
  7. Bake 30-35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
  8. Cool in the pan before slicing into 2-inch squares.

Serves 16 servings, eat within a week or freeze.

If you are interested in making an appointment with Shelby, ask your primary care provider for a referral.