Are you looking for a healthier dessert, or a healthier way to curb your fudge-y chocolate craving? This recipe is gluten, dairy and soy-free. The beans replace the flour, and give the brownies are fudge-y yet moist consistency. The brownies are even more delicious than they look - please, take my word for it. Give them a shot, take them to parties… spread the intention to eat cleaner. Last Christmas I gave bundles of these brownies as gifts to my clients - hoping they'd serve as a great supplement to the fat-laden treats we usually indulge in over the holidays. And guess what? They all LOVED them. They've even been requesting one or two from this current batch at their sessions this week!

*I made small bite brownies, though I think the texture might be better using a normal brownie pan instead of a mini muffin pan. I also omitted the instant coffee and the chocolate chips.


1 (15.5 ounce) can black beans, rinsed and drained 3 eggs 3 tbsp vegetable oil 1/4 cup cocoa powder 1 pinch salt 1 tsp vanilla extract 3/4 cup white sugar 1 tsp instant coffee (optional) 1/2 cup milk chocolate chips (optional)


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

2. Combine all ingredients into a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

*recipe found at, posted by Elizabeth.