Decadent Chocolate Black Bean Mexican Brownies


I didn’t get a good picture of these before I called my neighbor to come down and try these spicy little gems. They ain’t pretty and are super delicate, so I would suggest possibly making them in a muffin tine, or it could even pass as a cake.  OR you could let them bake longer than I did and then let them sit longer than I did before cutting into them.  Oops.  They smelled ridiculous, so I couldn’t wait to get my hands on them.  They also have NO flour in them so if you don’t let them rest, they will fall apart.  Side note:  usually healthy little things like this taste even better the next day.  So, just be PATIENT.  It’s hard for me.  It’s just hard for me when it comes to chocolate.  I will say – they actually looked very pretty before I cut into them.  🙂

I had a half a can of black beans left over from my tempeh tacos, so I decided to put them to good use!  I started with a vegan, gluten free recipe from the Minimalist Baker, but I really changed a few things and made them not vegan and spicy.  (Again, oops.)  You could use a flax egg instead of a real egg if you want to keep it vegan.  Feel free to add more or less cinnamon and spice to your liking.

I hope you enjoy these delicate little decadent chocolate morsels!!


  • 1/2 15 oz can of black beans
  • 1 egg
  • 1.5 Tbs of coconut oil melted
  • 1/2 cup of cocoa powder
  • dash of salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup  coconut sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp of cayenne pepper or chili powder or combo – read the star below*
  • chocolate chips
  1. Preheat oven to 350 degrees F
  2. Lightly grease a 12-slot standard size muffin pan or brownie tin.  Make sure you’ve rinsed and thoroughly drained your black beans at this point.
  3. Add remaining ingredients besides the chocolate chips – and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. *with the spices – I added a dash of both and kept adding because I really wanted to taste the spice.  Make sure to start with a little and taste before you bake to get the right amount of spice.
  4. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  5. Evenly distribute the batter into tin.
  6. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  7. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I
  8. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point.
  9. Store in an airtight container for up to a few days. Refrigerate to keep longer.



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