Chocolate Love: Black Bean Cocoa Brownies

Black Bean Cocoa Brownies - Recipe

Guilt-free chocolate for Valentine’s Day, or any other day


I like me some chocolate as much as the next yogi.   I recently went to a forum organized by The Arthritis Society that said that eating cocoa was good for preventing inflammation.   Naturally I decided I needed to increase the amount of cocoa in my diet immediately.  I needed to do it though in a way that wouldn’t increase my waist line, another no-no if we’re to keep our joints healthy and our bodies happy.

The solution: black bean and chocolate brownies.  Ewww.  I’ll be honest: they don’t taste like the real thing but they are packed with fiber, cocoa, and healthy goodness.  Try them.  The below recipe is modified from Minimalist Baker and serves 12.


1 3/4 cups cooked black beans.  You can use rinsed and drained canned beans here too (1 – 425 g can).
2 large flax eggs (2 heaping Tbsp ground flaxseed meal + 6 Tbsp water)
3 Tbsp canola oil
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup maple syrup
1 1/2 tsp baking powder
Optional toppings: crushed walnuts ( photo), pecans, or semisweet chocolate chips


  • Preheat oven to 350 degrees
  • Lightly grease a standard size muffin tin.
  • Combine flax and water in a food processor.  Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients (except walnuts or other toppings) and puree until smooth, scrape down sides as needed.
  • Evenly distribute the batter into the muffin tin and smooth down the tops with a spoon or your finger.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
  • Remove from the oven and let cool for 30 minutes before removing from the tin; gently remove with a fork.
  • Store in the fridge for up to a few days.  Refrigerate to keep longer.

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