Fudgy Black Bean Brownies

There are many different variations on this recipe, but compared to usual brownie recipes, these are lower in fat. If you know of someone who has a sweet tooth, bake these for them but don’t tell them your secret ingredient! They won’t know the difference.


  • ⅔ cup carob, cocoa, or cacao powder (add 2 Tbsp extra powder for super fudgy texture) [Note: cacao powder is your healthiest option because of its antioxidant content]
  • ⅓ cup garbanzo bean flour (you can also try brown rice or all-purpose flour)
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp xanthan gum
  • ½ cup carob, or semi-sweet, or vegan chocolate chips
  • 1 can 15 oz black beans drained and rinsed
  • ¼ cup vegetable oil (olive or coconut oil)
  • ½ cup agave/honey or cane sugar
  • 2 tsp vanilla extract
  • ½ cup applesauce
  • ⅓ cup cooked quinoa (optional)
  • 2 Tbsp instant espresso (optional)
  • ½ cup grated beets (optional, but a great option!)
  • walnuts added to the top before baking


  1. Preheat oven to 325’F. Line 8×8 baking dish with parchment paper.
  2. Whisk together cocoa powder, garbanzo bean flour, baking soda, salt, xanthan gum, espresso, white sugar and carob chips.
  3. In food processor combine all wet ingredients until creamy, then add to dry ingredients. The batter should be thick.
  4. Spread in pan and bake for 35 minutes.