Dark Chocolate Black Bean Brownies


If you know me, you know that I love dessert!

I claim to have a second stomach just for dessert. But I will say I am particular about what the dessert is… most popular is ice cream :) second place is anything rich in chocolate… yup anything.

Rich delicious creamy and chocolatey… it’s got my name all over it!

So over the weekend I decided to give Black Bean Brownies a second chance… the first time I made them they were impressive that they didn’t take like beans and how easy they were to make but they weren’t as fudgey as I had wanted them to be.

Sure they were grain free and refined sugar free and dairy free… but they weren’t AMAZING.

Sunday I picked up three cans of black beans to restock my cabinet (we go through a lot of black beans in our house) and I decide it was a great time to make a healthy dessert. I wanted to boost up

Here is the new and improved recipe…



  • 1 can black beans

  • 14 each medjool dates, pitted

  • 2 Tbsp maple syrup

  • 1/2 cup water

  • 1/2 cup coconut oil

  • 2 eggs (use flax or chia eggs if you want vegan)

  • 2 tsp vanilla extract

  • 3/4 cup cacao powder

  • 1/2 tsp baking soda

  • 1/2 tsp pink salt

  • 1/2 cup dark chocolate chips

  • 1/2 tsp Maldon Sea Salt (for garnishing)


  1. Preheat oven to 350 degrees F.

  2. Place the black beans, dates, and maple syrup in a food processor to blend smooth.

  3. Add the coconut oil, water, eggs, and vanilla to the food processor and blend again until smooth.

  4. In a large bowl mix all of the dry ingredients - cacao powder, baking powder, and salt together.

  5. Add the wet ingredients to the bowl and mix to fully combine. Then fold in the chocolate chips.

  6. Place in a 9x9 brownie pan and bake at 350 for 15-20 minutes. Poke with a tooth pick to check doneness.

  7. When finished sprinkle with flakey Maldon Sea Salt and enjoy!

    Note: Also good topped with peanut butter.


If you make this recipe be sure to tag @radiantandabundant on social media so I can see it!