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Black Bean Brownie Pecan Pie

Pecan Pie Chocolate Brownies (Flourless!)

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x


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

pinch salt


Brownie Base:

  • 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: