Black Bean Brownies

Perfectly dense, rich, and just sweet enough — these brownies are my go-to when chocolate cravings hit.

From Boxed Mix to Mediterranean

Before I started following the Mediterranean Diet, I always had a box of Betty Crocker brownie mix tucked in my cupboard — my go-to for those nights when I just needed something sweet. But between the vegetable oil and all that sugar, those brownies didn’t exactly fit our new eating habits.

A Mom Friend and a Surprising Swap

A few months ago, my kids were having a playdate, and one of my mom friends pulled out a bag of brownies she had brought along. She told me they were made with black beans and offered me one to try. To be honest, my expectations were pretty low… but they were surprisingly good!

Of course, I went home and immediately started looking up black bean brownie recipes.

Trial, Error, and Finally a Win

Full transparency — my first few batches were flops. They came out dry, cakey, and way too bland to be classified anywhere near brownies. But after a few tweaks (and maybe a few frustrated taste tests), I finally landed on a version that’s worth keeping.

They’re not quite as fudgy as the boxed kind, but they hit the spot when I want something chocolatey. I’ll sometimes have one à la mode with my Ninja Creami protein ice cream, or melt a little peanut butter to drizzle on top — hence, “Mediterranean-ish.” The base is solid… sometimes I just add a little extra.

Fresh from the oven — my black bean brownies cooling before slicing.

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Black Bean Brownies

Yield: 9 brownies

Author: Siena Haskell

Prep time: 10 MinCook time: 25 MinTotal Time: 35 MinTotal time: 1 H & 10 M

A healthier twist on classic brownies — these black bean brownies are rich, chocolatey, and surprisingly good for you.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed (≈ 1¾ cups)
• 2 eggs
• ⅓ cup + 1 tbsp avocado oil
• ⅓ cup honey or maple syrup (I usually use honey)
• 1 tsp vanilla extract
• 1 tbsp monk fruit sweetener powder (100% pure)
• ¼ cup white whole wheat flour
• ⅓ cup unsweetened cocoa powder
• ¼ cup plain non-fat Greek yogurt
• 1 tsp baking soda
• Pinch of salt
• ⅓ cup dark chocolate chips (optional)

Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease an 8x8-inch pan or line with parchment paper.
2. Blend the beans: In a food processor or blender, blend black beans until mostly smooth.
3. Add wet ingredients: Add eggs, avocado oil, honey, vanilla, and Greek yogurt. Blend again until smooth.
4. Mix in dry ingredients: In a separate bowl, whisk together monk fruit, flour, cocoa powder, baking soda, and salt. (Or, if you’re like me, just add them straight into the blender — no extra dishes!) Blend lightly until just combined.
5. Add chocolate chips: Fold in chocolate chips if using, then pour batter into prepared pan.
6. Bake: Bake for 25 minutes, or until the center is just set but still soft. They should look slightly underdone in the middle.
7. Cool and serve: Let brownies cool completely for at least 1 hour before slicing for the best texture.

Mediterranean Tips

• Swap honey for maple syrup if you prefer a vegan version.
• Stir in a tablespoon of tahini for a nutty, Mediterranean flavor twist.
• Sprinkle flaky sea salt on top before baking for a little contrast.

Nutrition Facts

Calories

233

Fat

13 g

Sat. Fat

4 g

Carbs

25 g

Fiber

5 g

Net carbs

19 g

Sugar

10 g

Protein

6 g

Sodium

350 mg

Cholesterol

37 mg

Nutrition facts are approximate and may vary.