Kathy Smart
North America's Gluten-Free Expert, Best-Selling Author Dr.Oz Guest, & Founder of Live the Smart Way

This recipe comes from a funny story as I was trying to convince my best friend, Anne that black beans could be used in a chocolate muffin or baked good recipe. It made sense to me... I was determined this could happen. Well...wow here is one of my favourite, double chocolate recipes to date! This recipe has been tested on teenage girls and boys. The verdict: amazing!


1 can of black beans 540 millilitre — rinsed

 3 eggs

1⁄2 cup of unsweetened cocoa

1⁄2 cup of butter or coconut oil

3⁄4 cup of Sucanat

1⁄2 cup of dark chocolate chips 

1 tablespoon of vanilla extract 

1⁄2 teaspoon of baking soda

2/3  cup of walnuts or pecans


Preheat oven to 350°F.

  • Add all ingredients, except walnuts, to a food processor and puree. 
  • Stir in walnuts. 
  • Add brownie batter to a pre-greased 7x7
    inch baking pan. 
  • Bake for 30 minutes or until toothpick comes out clean. 
  • Serve with melted dark chocolate, fresh mango and coconut milk ice cream. 


  • Easy to make
  • Vegetarian
  • High in protein and fibre
  • No added refined sugars