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We all love our desserts but try to enjoy our favorite treats with healthy twists as often as we can and we’ve seen it all. Applesauce replaces oil, flax replaces eggs, avocados replace fat and creates creamy texture and now black beans can be used. 

Blending well is key. Plus, I find making desserts with substitutions, especially in these brownies, a day ahead really deepens the flavor. Use a good deep, dark chocolate and enjoy! 


1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

2 tbsp dark cocoa powder 

1/2 cup quick oats 

1/4 tsp salt

1/3 cup pure maple syrup or agave

2 tbsp sugar 

1/4 vegetable oil 

2 tsp pure vanilla extract

1/2 tsp baking powder

2/3 cup dark chocolate chips


Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. 

Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! 

Best if made a day ahead.