These brownies are packed with protein – black beans, pecans and 3 eggs – but don’t worry, I would not call them “healthy protein brownies”….they are still a sweet treat.  I am testing out these brownies for a little yoga event for a friend (I’ll post about that next week); black beans in a dessert is new to me (they replace the flour), but I was pleasantly surprised.


We had a few friends and a lot of little kids over for chili tonight – a New Year’s Day party postponed due to sick kids last week – so I tried the brownies out on everyone.  Overall they were a hit, comments included that they are light and not too sweet.



My 3 year old sous chef helped me with these, you can guess who requested the one with the red m&m.


Protein Brownies

Category: Sides

Protein Brownies


  • 1 c chocolate chips
  • 1/2 c coconut oil
  • 1 t vanilla extract
  • 2 T cocoa powder
  • 3 T sugar
  • 1 t espresso powder or instant coffee (optional)
  • 1/2 t sea salt
  • 2/3 c black beans
  • 1/4 c pecans
  • 3 eggs
  • 1 1/2 t baking powder


  1. Preheat oven to 350
  2. In a medium sauce pan over low heat, add the first 7 ingredients (not the beans). Slowly melt the chocolate and then set aside to cool slightly
  3. Meanwhile, puree the beans in a food processor, scraping down the sides. Add the pecans and process until well chopped. Add the eggs and baking powder and process again.
  4. With the processor off, add the melted chocolate mixture to the processor slowly, mixing with a spoon (if your mixture is too hot and you add it too fast you could get scrambled eggs). When you have it all added, process again until everything is incorporated.
  5. Pour the batter into a buttered 9x9 pan and bake for 25 minutes at 350.
  6. Top with powdered sugar (use a small strainer)

Protein Brownies
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