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Flourless Black Bean Brownies

Yields: 16 Servings    |    Serving Size: 106.37g
Calories 185.11, Fat 6.25g, Saturated Fat 1.23g, Carbohydrates 30.11g, Cholesterol 0.0mg, Dietary Fiber 5.94g, Total Sugars 14.64g, Protein 4.69g, Sodium 159.54mg


  • 6 1/2 teaspoon safflower oil
  • 3 cup black beans, canned, low sodium
  • 1/2 cup fresh avocado, cubed
  • 1 cup maple syrup
  • 1 tbsp. vanilla extract
  • 2 tbsp. coffee, brewed with tap water
  • 1/2 cup unsweetened natural cocoa powder
  • 1 cup dry old fashioned rolled oats
  • 1/2 tsp. Kosher salt, coarse
  • 1 tsp. double acting baking powder
  • 1/2 cup bittersweet baking chips, 65% cacao
  • 1 pint fresh strawberries
  • 1/3 cup English walnuts, dried and chopped


Preheat oven at 350F

Prepare a 9x13 inch baking dish by greasing it with 1/2 teaspoon of coconut oil. Apply a large sheet of parchment paper on top of the oil. The paper should hang over the sides of the pan by a few inches. Grease the top of the paper with the other 1/2 teaspoon of coconut oil.

Place the remainder of the coconut oil and the next 10 ingredients into the bowl of a food processor. Blend for at least 2 to 3 minutes, or until the mixture is smooth.

Pour the batter into prepared dish and smooth out. Sprinkle the semi-sweet morsels and walnuts on top of the batter. Place in the preheated oven and bake for 27 - 30 minutes. The brownie will still be a bit wet in the center.

Take the brownies out of the oven and allow to cool on a wire rack in the pan for approximately 10 minutes. Grab the parchment paper from both sides even, remove from the pan. Allow to finish cooling on the rack for another 20 minutes. Cut into 16 squares and serve. The brownies are best enjoyed at room temperature.