I’m always looking for new ways to make some of my favorite guilt-free desserts. I’ll tell you why: 1) I don’t feel bad about feeding “healthy” sweet treats to my grandkids. And it’s something that we can enjoy making together. Win win! 2) My wife likes them. That’s all that matters right?!

I found a recipe for BLACK BEAN BROWNIES from a Kansas City gal’s blog. Shanna also blogs about all kinds of healthy alternatives to some of my all-time favorite food.Often times, it’s hard to find something delicious yet nutritious to eat and it’s extremely refreshing to read Shanna’s many uncomplicated health-conscious recipes. When you get a chance, check out @Wellnessforthewin on Instagram HERE. Find her healthy blog recipes HERE. I have a feeling your dinner routines might be changed for the better! 

My two tips for making these brownies are: 1) You must like bananas because the brownies contain just one banana, but you get a taste of banana in each bite! I’m a banana person so I did not mind this. 2) The brownies tasted slightly better the second day after being kept in the fridge overnight. They were especially good over ice cream.


Credited: Wellness For The Win

  • 1- 15.5 oz can of low sodium or no salt added black beans (drained and rinsed)
  • 2 Tbsp unsweetened 100% cocoa powder
  • ½ cup old-fashioned oats (or quick oats)
  • 1/3 cup honey*
  • 1 very ripe banana (the riper the better!)
  • 1 tbsp avocado oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking powder
  • 1 scoop Further Food Collagen** (optional)
  • ½ cup dark chocolate chips + 3 tbsp mini milk chocolate chips (NOT optional)
  • Optional toppings: chocolate chips, chopped walnuts, sprinkles

*Original recipe calls for pure maple syrup or agave – use either of these ingredients if you want to make them vegan.


  1. Preheat oven to 350 F. Lightly grease an 8×8 pan with nonstick cooking spray and set aside.
  2. Combine all ingredients except chocolate chips in a food processor or a very good blender (like a Ninja or Vitamix), and blend until completely smooth, about 1-2 minutes. Scrape down the sides and continue blending/pulsing as needed.
  3. Once the mixture is smooth, stir in the chocolate chips and pour into prepared 8×8 pan. (If you want to sprinkle extra chocolate chips and/or walnuts on top, do so now.)
  4. Bake the brownies for ~20-25 minutes. (Mine became more fudgy and cake-like around 24 minutes. I would recommend checking them around the 20-minute mark since all ovens cook a little differently!)
  5. Let brownies cool for about 10 minutes before cutting into them – if you can control yourself.

Let me know how these turn out for you!

25 minutes later..Looks just like regular brownies! It’s hard to believe there are black beans in this. Don’t tell my Grandkids!

Let me know if you end up making them, I’d love to hear about it.