Black Bean Berry Brownies

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Photo by Adobe Stock/nata_vkusidey

These fudge brownies are sweet without the addition of refined white sugar and offer a rich texture to delight the most serious chocolate lover’s palate.


  • 2 tablespoons coconut oil, melted
  • 1⁄2 cup packed pitted Medjool dates, (about 9 dates)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1⁄2 teaspoon instant coffee grounds
  • 1-1⁄2 teaspoons vanilla
  • 1 ounce freeze-dried strawberries or raspberries, divided
  • 1⁄2 cup cocoa powder
  • 1⁄4 cup almond meal
  • 1-1⁄2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 2 eggs
  • 1⁄4 cup mini chocolate chips


  1. Preheat oven to 375 degrees Fahrenheit. Oil an 8-by-8-inch baking dish with coconut oil.
  2. Soak dates in hot water. Remove dates and reserve water.
  3. Add rinsed beans, coconut oil, coffee grounds, vanilla, and dates to large food processor. Process for about 3 minutes, or until smooth. Add 1⁄4 cup berries, cocoa powder, almond meal, baking powder, and salt. Process again until smooth, adding 1⁄4 cup reserved date water to thin the batter slightly.
  4. Whisk eggs separately in a large bowl. Transfer bean mixture to bowl, gently folding in eggs with a spatula.
  5. Stir in chocolate chips and remaining berries.
  6. Pour batter into baking dish.
  7. Bake for 30 to 35 minutes, or until brownies are set in the center. Allow brownies to cool completely before slicing.
  8. Brownies will keep for a couple of days at room temperature, stored in an airtight container. Refrigerate for longer storage.

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