Pecan pie meets chocolate brownie in this innovative dessert that is just scary delicious!
Take a bite of these decadent, chocolatey brownies and you’d never guess they make the ‘healthy’ list with the flour swapped out for the secret ingredient…. black beans!!
Fiber Rich Black Bean Brownies
Packed with an impressive 7 grams of protein and 8 grams of fiber per half cup, black beans are a great source of soluble and insoluble fiber, plus essential folate and key minerals such as iron, manganese and magnesium.
Blended with decadent Savory Spice Store natural cocoa powder and dark chocolate chips, creating a rich, satisfying brownie base.
Brownie meets Pecan Pie
While the base is baking, and your kitchen is filled with chocolatey love, stir together the five minute pecan pie topping that elevates this dessert.
A divine caramel-y sauce with toasted pecans begins stove top and is added to the brownie base for another five minutes of oven time to allow the fusion of the layers.
This sauce is so seriously delicious you might want to make it in triple quantities to use as ice cream topping!
Chocolate pairs very well with wine!
My choice is a bold, fruity Tuscan red, with notes of balsamic and strawberry, the 2018 Che Fico Red Wine.
Brownie meets pecan pie in this innovative dessert, you’d never know the base is super healthy black beans!
Brownie Base Ingredients:
1 15-oz can black beans rinsed and drained
3 large Eggs
3 Tbsp Coconut Oil, melted
1 tsp. Vanilla Extract
¼ cup unsweetened Natural Cocoa Powder
⅔ cup Coconut Sugar (or reduce sugar to 1/3 cup, add 1/2 tsp. Smart Monk)
½ tsp Baking Powder
¼ tsp Salt
½ cup Dark or Semi-Sweet Chocolate Chips
Pecan Pie Topping:
1/4 Cup Unsalted Butter
1/2 cup Coconut Sugar (or reduce sugar to 1/4 cup, add 1/2 tsp. Smart Monk)
1 1/2 cups Pecans, rough chopped
1/4 cup Coconut Cream or Heavy Cream
- Preheat oven to 350 F
- Puree black beans in food processor into a rough paste.
- In a large bowl, mix the bean puree, eggs, oil, and vanilla.
- In a separate bowl, combine cocoa powder, sugar, baking powder and salt.
- Add the dry ingredients to the wet and stir in the chocolate chips.
- Prepare a 8×8 or 9×9 inch pan with grease and line with parchment paper.
- Pour in batter and bake for 25 minutes, while preparing the pecan topping.
Pecan Pie Filling:
- In a small saucepan set over medium heat, add the butter and brown sugar.
- Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn.
- Stir in pecans, heavy cream or coconut cream and salt, remove from the heat
- Remove the brownies from the oven, and spoon over the topping.
- Return to the oven and cook for 5 minutes more.
- Allow to cool, cut into squares.
- Store brownies covered at room temperature.
To cut down on the sugar in the recipe, a natural sweetener may be substituted for part of the recipe. My recommendation is to use stevia or monk fruit, I cover these in this article: