Chia Seed Black Bean Brownies

I had an extremely lazy weekend, but I did get a couple things done.  Like making these bad boys.  These brownies are made with black beans instead of flour.  I know, it sounds weird, but trust me, it works!  Just make sure they are reduced sodium, or better yet, sodium free, and rinse and drain them!  These are fudgy and delicious, and I promise, you don’t taste the beans.

What’s also cool about these brownies is that they have chia seeds in them, which contain a high amount of Omega-3  fatty acids.  If you don’t know the benefits of these healthful fats, they are definitely worth researching.  Along with play a key roll in brain function, studies show that they also reduce cholesterol, blood pressure, and can help prevent Alzheimer’s and dementia!

These little seeds, along with the black beans, make these brownies fiber gold mine’s coming in at 4.5 g per brownie!

Chia Seed Black Bean Brownie Recipe:

  • 1 can (15 oz) reduced sodium black beans, drained and rinsed
  • 1/4 cup (20g) cocoa powder
  • 1/2 cup stevia baking blend (I used NuStevia fiber blend)
  • 2 TB (24g) chia seeds
  • 3 large eggs
  • 1/3 cup (80g) apple sauce
  • 1 tsp Butter extract (optional)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (80g) chocolate chips (I used sunspire unsweetened carob chips)


  1. Preheat oven to 350 F.  Grease a 10×18 brownie pan or line it with parchment paper.
  2. Add all of the ingredients except chocolate chips to the bowl of a food processor and blend until combined.
  3. Take out blade an fold in chocolate chips.
  4. Pour batter into the pan and bake for about 22 minutes.
  5. Cool and enjoy!  Store leftovers in airtight container in your fridge.

Macros for 1 brownie (recipe makes 18): 70 calories 2.5F 9C (4.5F, 2S) 3.5P



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