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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
Jun 18, 2012 | Joy McCarthy

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.


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.

Jun 18, 2012 BY Joy McCarthy
Catherine   •   June 18, 2012

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?


Joy McCarthy   •   June 19, 2012

I just updated the post Catherine! Thanks.


Rosa   •   June 19, 2012

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

Joy McCarthy   •   June 19, 2012

jenny   •   June 20, 2012

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

Joy McCarthy   •   June 20, 2012

Barb   •   June 20, 2012

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 :)


Moreen Murray   •   June 20, 2012

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


Erin @ The Grass Skirt   •   June 20, 2012

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


Holly   •   June 25, 2012

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   •   June 25, 2012

Sue Martindale   •   September 6, 2012

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


Kaitlin S   •   February 7, 2013

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


Noor   •   March 25, 2013

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!


Kristin   •   April 24, 2013

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


Haydee   •   April 8, 2015

I love these brownies...and so does my family. The fact that they're this healthy is a bonus. Thank you Joy for your wonderful recipes and your superb nutritional information. You are the person who makes nutrition joyous, interesting, doable and fun. :)


Larissa   •   April 19, 2015

Hi! How much protein do these brownies have per batch? Thanks,


Lindsay   •   April 2, 2017

These are insanely delicious. Yum yum yum!! Thank you!

Rachel Molenda   •   April 3, 2017

Kristin   •   January 24, 2018

Have you tried freezing these?

Rachel Molenda   •   January 25, 2018

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