Triple B – Black Bean Brownies



Ever since my husband has gotten on board with this lifestyle, we’ve been looking for acceptable desserts. The chocolate ice cream I posted about is good, but it’s very very rich and you have to microwave it for a bit before you can eat it. We like “Outshine” yogurt bars, but they are too high in carbohydrate for me personally. Lately my go-to has been berries and whipped cream as well as a single square of Ghirardelli 86 chocolate. It’s good, it makes you feel like you’re having something sweet at the end of the day but it can get a bit repetative.

I found this recipe online today and thought I’d try it out. These are awesome high fiber, high protein, low net carb brownies (one brownie has 4g of net carbs, 2g of fiber, 3g of protein and only 55 calories!). The secret is making them with black beans. I have to admit, I was pretty dubious when I first cracked open that can of black beans and smelled it. How was I going to turn something that smelled like that into delicious chocolate brownies?

By the time I’d finished the batter though it looked and tasted like brownie batter. The finished product also looks and tastes just like a brownie. They are cakey, perhaps next time I’ll add less baking powder to get a more fudgy consistancy. They are husband and kid approved! I’m so glad that the kids like them because it’s just another thing to add to the list of treats I feel good about them eating.


Black Bean Brownies


Servings per recipe: 16

Calories: 55

Fat: 3.5g

Carb: 6g

Fiber: 2g

Protein: 3g



1 can of black beans

3 tablespoons of unsalted butter or coconut oil, softened

3 large eggs or 3/4 cup egg substitute

1 tsp vanilla extract

3/4 cup sucralose or xylitol

1/4 cup cocoa powder

1/4 cup natural peanut butter

1/2 tsp baking powder

2 tbsp dark or semisweet chocolate chips


Optional: More chocolate chips or nuts to sprinkle on top



– Thoroughly rinse and drain your beans, then put them in a paper towel and get them dry.

– Pulse the beans in a food processor until smooth.

– Add your peanut butter, pulse until it’s mixed in.

– Add your eggs, butter and vanilla and pulse again until smooth.

– Add your sugar substitute, cocoa powder and baking powder. Pulse until smooth.

– Carefully fold in your chocolate chips.

– Spoon into an 8 x 8 inch baking pan, bake at 350 F for 30 minutes.

This entry was posted in Cooking.