Side | Dessert

Gooey Chocolate Brownies

  • 15 Mins

    Prep Time

  • 20-25 Mins

    Cook Time

  • 12


  • 208


  • 13g


  • 23g


  • 2g




  • ¾ Cup Canned Black Beans, drained and rinsed
  • ½ Cup Extra Virgin Olive Oil
  • 2 Eggs
  • ¼ Cup Unsweetened Cocoa Powder
  • ⅔ Cup Sugar
  • 1 Tsp Instant Coffee
  • 1 Tsp Vanilla
  • ½ Cup Mini Chocolate Chips, divided
  • ⅓ Cup Flour
  • ½ Tsp Baking Powder
  • ½ Tsp Salt
  • ¼ Cup Powdered Sugar (for dusting)
  • EEggs:

    Use a commercial egg replacer

  • GGluten:

    Use a cup-for-cup gluten-free flour


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Preheat Oven Preheat the oven to 350°F. Line a 9 x 9-inch square baking pan with parchment paper.

  • 3.

    Puree Ingredients In a blender, puree the rinsed black beans and extra virgin olive oil until smooth. Add the eggs, cocoa, sugar, coffee, and vanilla and blend well.

  • 4.

    Melt Chocolate Chips In a microwave safe bowl, melt ¼ cup of the chocolate chips. Add the melted chocolate to the blender and blend well.

  • 5.

    Whisk Ingredients In a bowl, whisk together the flour, baking powder, and salt. Add to the blender and blend until just incorporated.

  • 6.

    Pour Batter in Pan Stir in the remaining chocolate chips and pour the batter into the prepared baking pan.

  • 7.

    Bake, Let Cool, & Serve Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let brownies cool, dust with powdered sugar and serve.

  • 8.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes

Black Beans

Black beans contain a type of fiber important for helping to lower cholesterol levels, reducing the risk of heart disease. Black beans may also help lower inflammation in the body.

Fatigue Buster

  • Make in Advance

    Pre-measure the flour, baking powder, and salt ahead of time. Mixture will keep in a sealed container for up to 3 days.

  • Store Batch

    Brownies can be stored in the freezer for up to 3 months.

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