Black Bean Chia Brownie Recipe

Nooooo, that’s not a typo! I know black beans and brownies seem like a mismatched duo, but believe me when I tell you that you would never know your brownie was infused with the nutritious fibrelicious black bean.

I was going to hold back posting this recipe and keep it for my book, but since I’m going to be sharing 20-25 recipes from my website (based on YOUR requests), I thought it was only right that I share something so delicious (plus I don’t think my Instagram followers will allow me to post anymore brownie pics without sharing this recipe)!

The original recipe is from a lovely student of mine. However, I changed around a bunch of ingredients to make it a wee bit more joyous-healthified. It’s next to impossible for me to stick to a recipe.

And it’s also next to impossible not to want to eat the whole batch. I had two squares for breakfast actually and then suggested my man to take them to work. If you are an emotional eater, be cautious with these brownies and read my previous post first.

Ingredients:

  • 1 (15 oz / 425 g) can no-salt black beans, drained and rinsed (Eden Organic cans are BPA-free)
  • 3 large organic eggs
  • 1/3 cup organic coconut oil, softened (if you leave it at room temp, it will likely be soft like butter)
  • 2 tbsp chia seeds
  • 1/4 cup raw cacao powder (you could use cocoa powder, but it’s just not the same intense flavour or nearly as nutrient dense)
  • 2 tsp vanilla extract*
  • 1/2 cup coconut or sucanat sugar (use less sugar and stevia liquid if you like)
  • 1/2 cup semi-sweet dark chocolate chips*
  • 1/4 cup coconut raw cacao nibs (I bought Mum’s Original brand which is sprinkled with coconut sugar)**.

Method: Preheat oven to 350F. Grease an 8″ inch baking pan. Place the black beans, eggs, coconut oil, chia seeds, raw cacao powder, vanilla, coconut sugar into a large food processor or high power blender. Blend until smooth. Mix in the chocolate chips. Transfer mixture to your greased pan and sprinkle raw cacao nibs on top. Bake the brownies for 30-35 minutes. Cool before cutting into squares.

Makes: 24 small brownies.

*Make sure it’s gluten-free if you want to make this recipe truly GF.

**If you don’t have this product where you live, you could just mix 1 tbsp coconut sugar with 1/4 cup raw cacao nibs.

I’m in the process of choosing recipes for my book. I can only have about 20 from my website. So your suggestions are welcome and invited! Please comment below. Thank you!

Upcoming:

Fall Eat Well Feel Well 6-wk nutrition + yoga class

Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.

Joy has clients from all over the world and consults via phone and Skype. Contact Joy today and take the first step.

 

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16 Comments

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  1. Catherine Jun 18, 2012 at 4:57 pm #

    what size can of black beans? And if I prefer to cook my own beans how much does that turn out to be in cups?

  2. Joy McCarthy Jun 19, 2012 at 12:29 pm #

    I just updated the post Catherine! Thanks.

  3. Rosa Jun 19, 2012 at 4:35 pm #

    I can’t wait to make this for my girls, sneaky nutrition at its finest!

    • Joy McCarthy Jun 19, 2012 at 6:43 pm #

      haha so true!

  4. jenny Jun 20, 2012 at 12:17 am #

    hi Joy, which brand/kind of coconut oil do you use? do you require/recommend that coco oil always be raw?

    • Joy McCarthy Jun 20, 2012 at 10:20 am #

      I used Nutiva brand in this recipe. It’s one of my favourites for baking! Artisana brand makes a lovely raw coconut butter, but you can’t use that one for this recipe because it’s the oil plus the coco flesh.

      • jenny Jun 21, 2012 at 6:52 pm #

        made this last night! substituted the black beans for a mix of white beans and lentils, and skipped the raw cacao topping (ran out). thank you for this recipe! most bean brownie recipes are vegan, this was not, it was nice to try something different.

  5. Barb Jun 20, 2012 at 7:44 am #

    Joy, you have to include your “Kale Sweet Potato Quinoa (or Hemp) Bowl” recipe in your book! It’s become a staple food for me – and I know that others will just love it too :)

  6. Moreen Murray Jun 20, 2012 at 10:25 am #

    Looks yummy. Joy is there a way to make this vegan? Can I substitute ground flax seed and water as I usually do?

  7. Erin @ The Grass Skirt Jun 20, 2012 at 12:06 pm #

    I pinned this recipe, so I can make it soon. I’m having brownie cravings during my pregnancy, so these will be perfect! :)

  8. Holly Jun 25, 2012 at 11:29 am #

    Can’t wait to try these joyous-style brownies! I vote you include your chewy, delish, GF, chocolate quinoa cookies in your book. They are insanely good!

    • Joy McCarthy Jun 25, 2012 at 1:12 pm #

      Thanks for your suggestions!

  9. Sue Martindale Sep 6, 2012 at 3:47 pm #

    Can I substitute coconut oil for coconut butter and sucanat sugar for coconut sugar in your yummy recipes?

  10. Kaitlin S Feb 7, 2013 at 10:25 pm #

    Love these Joy. How do you suggest storing them? (fridge or just room temp?)

  11. Noor Mar 25, 2013 at 7:13 pm #

    Hi Joy! These are super YUMMY! Addictive! I took them to work and made everyone try them! They loved it and to see their faces when you tell them one of the main ingredients are black beans. lol!

  12. Kristin Apr 24, 2013 at 2:36 pm #

    i made these with an egg replacer with chia seeds. it turned out soo mushy :(

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