Fudgy Black Bean Quinoa Brownies

Ok, raise your hand if you are done with your Christmas shopping.

No? Well I am about to make you feel better.

I haven’t started.  (Don’t you feel good about yourself now????)

Alex’s birthday is Wednesday and I’m actually quite pleased that I am done shopping for that.   I ordered everything from Amazon and it will be here Tuesday.  Nothing quite like waiting to the  last minute.

I’m looking at it as a good thing that I haven’t started, because every year the boys come up with a whole new list of things they really, really need just days before Christmas.  They sprung their sudden need for Angry Birds GO (something I’d never heard of) this morning.  Aren’t my boys lucky to have a Mom who procrastinates shopping?  Now I can get them what they really want.

Because it is the most stressful time of year to be a mom,  I’m giving you chocolate today.  Only these babies are the best kind of chocolate dessert.  The guilt free kind.

Brought to us by Jessica from Desserts with Benefits, these babies literally let you have your cake (err….brownie) and eat it too!
Fudgy Black Bean Quinoa Brownies

Rating: 51

Yield: 9

Calories per serving: 100

Fat per serving: 3.5g

Fudgy Black Bean Quinoa Brownies

This recipe is: eggless, sugar free, low fat, high fiber, gluten free, vegan!


  • Dry:
  • 144g (3/4 cup) Granulated Erythritol* (or dry sweetener of choice)
  • 60g (3/4 cup) Regular Cocoa Powder (unsweetened)
  • 34g (1/4 cup) Quinoa Flour
  • 1+1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Instant Coffee (I used Starbucks VIA Columbia)
  • 1/4 tsp Salt
  • Wet:
  • 20g (3 tbs) Ground Flaxseed
  • 1/3 cup Unsweetened Almond Milk
  • 1/2 cup + 1 tbs Fresh Blueberry Puree**
  • one 15.5oz can Black Beans, drained and rinsed well
  • 14g (1 tbs) Canola Oil
  • 1/2 tsp Vanilla Extract


  1. Preheat the oven to 350 degrees Fahrenheit and line an 9" brownie pan with parchment paper both ways, set aside.
  2. In a small bowl, stir the flaxseed and almond milk together, set aside to thicken.
  3. In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
  4. Rinse ~1 cup of fresh blueberries and puree in a blender. Pour all of the puree into a cup (no need to rinse out the blender, but try to pour at as much as possible). Measure 1/2 cup + 1 tbs and add back into the blender (drink the remaining blueberry puree ;D ) along with the black beans, oil, vanilla and thickened flaxseed mixture. Puree until all of the beans have been liquified. Pour into a clean large bowl.
  5. Add 1/3 of the dry ingredients to the blender mixture and whisk. Add another 1/3 of the dry to the wet and whisk, then finally add the last 1/3 and whisk again (batter should be thick, feel free to fold in ~1 cup of chocolate chips, you chocolate-lovers!)
  6. Scoop the batter into the prepared brownie pan and spread to the edges. Bake for 45 minutes. To test if the center is cooked tap the surface and if it's firm and springs back, it's ready. Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down. Peel off the parchment paper and let cool completely before slicing.


*If you want super sweet brownies add 1/2 tsp of stevia extract or top with this healthy white icing

**These brownies have no blueberry taste. I couldn't even tell they were in there! No one will notice either, they will be focused alllll on the chocolate

These get even better if eaten the next day! I didn't know it was possible, but they got even more fudgy and chocolatey. I suggest wrapping half of the brownies for later and eating the remainder the day of... you know, just so you can compare the two ;)

Servings 9, Calories 100, Fat 3.5g, Carbohydrates 18g, Protein 4g, Cholesterol 0mg, Sodium 290mg, Fiber 6g, Sugars 2g

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Jessica Stier is a university student majoring in Nutritional Sciences who also posts healthy dessert recipes over at Desserts with Benefits™! Jessica uses natural and nutritious ingredients to make dishes that you can feel good about eating because they are beneficial to your body and overall health.
Jessica now lives a healthy, active and balanced lifestyle after growing up unhealthy, sedentary and addicted to sugary, processed foods. She is determined to show people that healthy dessert does exist with every recipe she posts.
To learn more about Jessica and to see her healthy dessert recipes, check out here blog, Desserts with Benefits™!

  • Annie

    I would exchange coconut oil for the canola oil as, even when it’s “organic”, canola oil is a GMO and is not good for your body. http://articles.mercola.com/sites/articles/archive/2011/05/05/the-dirty-secret-gmo-companies-dont-want-you-to-know.aspx

    • Wendy Polisi

      As long as the canola oil is USDA organic, it is NOT GMO. From the article you linked to: “If you buy processed food, opt for products bearing the USDA 100% Organic label, as certified organics do not permit GMO’s.”

      I do agree, however, that coconut oil would be excellent here. It is my preference in all types of baking.

      • Annie

        I understand what you’re saying but since canola oil comes from rape seed which is toxic to the human body, it’s had to be genetically altered to remove that toxicity…..it concerns me that tests were never done regarding long term affects of the genetically altered canola oil on people consuming it. That is my primary concern about using anything “canola oil”. There is no canola plant as it comes from the rape seed plant.

        • Wendy Polisi

          I agree with what you are saying, just wanted to clarify for other readers that organic canola isn’t technically GMO. (Though it is a new oil to the market and it is correct that there is no canola plant.) This is a guest recipe – I personally don’t use canola unless it is the only option that is available organically when I’m traveling. Generally speaking, baked goods with canola can go rancid pretty quickly, thanks to the high sulphur content that makes mold development pretty quick. (Though I keep anything gluten free in the fridge.) Coconut oil is a much healthier option in my opinion – and I like the taste it lends to baked goods.

          • Annie

            I agree completely!! Coconut oil is so superior to all other oils and incredibly good for the body! I do love the recipes that you bring to our attention and make any adjustments that are required for what my body can handle but I get the “shudder effect” when I see canola oil in a very nutritious food recipe… Thank you for what you’re doing here!

            • Wendy Polisi

              Agreed! I love coconut oil for so many things. I keep it in the bathroom and use it for dry skin, I use it in place of diaper creme for Skye, it’s great instead of shaving cream, good for oil pulling….the uses go on and on. There is enough research out there to convince me that it is indeed the superior oil. Yes, it is a little bit of a pain to have to melt it when you are cooking, but so worth it. Yesterday I made THE BEST Strawberry Muffins and coconut oil was the only fat used.

              I am interested to see everyones response to the sweetener used here, because it is one I don’t have experience with.

              • Annie

                I’m going to look for it at my organic store, as long as it’s cane based. I will do a bit more research into it because I’m so hesitant anymore to believe half the stuff that companies and “experts” put out about products since their goal is usually the dollar rather than our health. I see that Amazon sells it so that would probably be the cheaper way to go. :)

                • Wendy Polisi

                  I believe that it is cane based. I did a little research before I posted the recipe, but i am with you – too often what is out there is more about the dollar than anything else. I’d be interested to know what you find out. I am ***supposed*** to be writing a baking cookbook next year and am trying to figure out what sweeteners I want to use.

                  • Annie

                    When I get some good, supported information for you, I’ll send it your way, with the back up! Thanks, Wendy!!

                    • Wendy Polisi

                      Thanks Annie! Hope your Sunday is great!

                    • Annie

                      Same to you, Wendy!!

  • http://atasteofmadness.blogspot.com/ ATasteOfMadness

    I have made black bean brownies before, and they truly are wonderful! I love your version, this looks great!

    • Wendy Polisi

      Thanks for stopping by!