Monday Munchie

Cocoa Black Bean Brownies

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  • 1 15 oz. Can of Black Beans
  • 3/4 c. Unsweetened Cocoa Powder
  • 1/4 c. Coconut Flour (or flour of choice)
  • 1/4 c. Coconut Sugar (or sugar of choice)
  • 1/4 tsp. Salt
  • 1 1/2 tsp. Baking Powder
  • 1/4 tsp. Pure Vanilla Extract
  • 3 tbsp. Organic Coconut Oil (or oil of choice)
  • 2 heaping tbsp. Flax Meal
  • 2 large Organic Cage-Free Eggs
  • 6 tbsp. Water
  • 1 Banana (mashed)
  • 1/4 – 1/2 c. Dark Chocolate Chips (optional)
  • 1/4 – 1/2 c. Walnuts (optional)


Preheat oven to 350 degrees F (176 degree C). Lightly grease either a muffin tin or Pyrex dish with non-stick spray. Combine eggs, water, flax meal, organic coconut oil, and vanilla extract in a separate small bowl. Puree black beans in a food processor (eg. Magic Bullet). Combine unsweetened cocoa powder, coconut flour, coconut sugar, salt, and baking powder in a large bowl. Add pureed black beans and egg mixture to dry ingredients. Mix thoroughly (use electric mixer if needed). Add mashed banana and dark chocolate chips and/or walnuts, and thoroughly combine with other ingredients. Evenly distribute brownie mixture into muffin tin(s) or Pyrex dish. Bake for 20 – 26 minutes or until top(s) is/are dry and edges start to pull away from sides. *Note: if cooked in a Pyrex dish bake time may be slightly longer. Remove from oven at let cool for 30 minutes before removing from muffin tin(s) or Pyrex dish. Gently remove brownies with a fork as they will be tender and very moist and fudgy. Store in an airtight container for up to a few days.







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