Butterscotch Black Bean Brownies

Today I tried something new.


Something I never had any desire to try before, and probably would have never tried had I not been craving something chocolatey, fudge-y, and generally healthy.

I tried making brownies with black beans… And believe it or not, they actually turned out delicious.

I’d always heard people’s success stories with making brownies using black beans. I mean, who hasn’t? It seems like everyone recipe blogger out there has posted a recipe for these babies. Of course, that didn’t make me want to try them, not in the least!


And then came a snow day, where I was stuck inside, with nothing to do but bake, for a whole 8 hours.

Well, you can guess I ended up bored to tears and willing to experiment. And then came the black beans, the cocoa powder, and the rest is history!

But, like I said, this recipe’s on almost every healthy food blog out there. So, of course, I had to spice mine up a little!

Three words: butterscotch and coconut.


The butterscotch chocolate chips give these brownies a nice, for lack of a better word, oomph! They add just the right amount of sweetness, and let me tell you, when eating these brownies warm, the butterscotch gets all gooey and… like I said, oomph.

On the other hand, the coconut (or, rather, coconut oil) creates a fudgy texture and rich, sweet flavor. Therefore, even though these brownies are so healthy you could eat three without any guilt, you’ll be satisfied after just one.

How’s that for something new?

Butterscotch Black Bean Brownies

  • 3/4 c cooked black beans
  • 1/4 c melted coconut oil
  • 2 eggs (or 1/2 c egg whites)
  • 1/3 c unsweetened cocoa powder
  • 1/3 c stevia
  • 1/8 c honey (or agave)
  • 1/2 tbs vanilla extract
  • 1/2 c old fashioned oats
  • 3/4 tsp baking powder
  • 1/4 c applesauce
  • 1/4 c chocolate chips
  • 1/4 c butterscotch chips

Preheat oven to 350°F. Cream the coconut oil, applesauce, stevia, & honey. Add the egg whites, milk, lemon juice, vanilla extract, and honey. Stir until combined. In a separate bowl combine the flours, baking soda, flax seeds, and 1 tbs cinnamon. Slowly stir the dry mixture into the wet ingredients and mix on low until just combined. Scrape down the edges of the bowl and mix again until combined. Fold in raisins. Combine remaining 1/2 tbs cinnamon and 1/4 c sugar in a small bowl. Pour half the batter into a greased 9″x5″ pan and sprinkle with half the cinnamon-sugar mixture. Pour remaining batter into the pan and cover with the rest of the cinnamon-sugar. Using a knife, cut into the batter both lengthwise and widthwise to swirl the cinnamon-sugar mixture into the batter. Bake for 55 min to 1 hr, or until toothpick comes out clean. Let cool, cut, and enjoy!

Nutritional Information (from myfitnesspal.com)

Calories: 101

Fat: 6g

Carbs: 16g

Protein: 2g

(Yields 16 servings)

10 thoughts on “Butterscotch Black Bean Brownies

  1. Pingback: Cranberry cocoa and chia seed brownies (dairy, gluten and refined sugar free) | Tolu's Kitchen

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