Neal Barnard Black Bean Brownies Recipe

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Black Bean Brownies Recipe


Makes 16 brownies

A brownie made with beans? You bet! The beans add fiber, calcium, and protein, making these brownies a nutritious indulgence. They are free of saturated and trans fats.

Note: Trans fats and saturated fats more than triple your risk for Alzheimer’s disease.

  • 1/4 teaspoon safflower oil
  • 2 15-ounce cans low-sodium black beans, drained and rinsed
  • 1 cup pitted dates
  • 1 cup all-fruit raspberry jam
  • 1 tablespoon pure vanilla extract
  • 1/4 cup whole-wheat pastry flour
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt

Preheat the oven to 350 F and grease an 8x8-inch baking pan with the oil.

Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.

Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.

Per serving (1/16 of recipe): 145 calories, 5 g of protein, 1 g total fat, 7% calories from fat, 8 g fiber, 0 mg cholesterol, 110 mg sodium

Recipe from natural foods chef Christine Waltermyer, C.H.H.C.
Power Foods for the Brain by Neal Barnard, M.D.