• Cooking Time: 45 Mins
  • Servings: 45 (2-inch) Brownies
  • Preparation Time: 15 Mins


I found this recipe from a natural foods blog (, but tweaked it a bit to make it more manageable and to streamline the ingredients. People are always blown away when they find out about the secret ingredient in these brownies, and I get requests to make them again and again. If you like fudgy, rich brownies, then these healthier, coffee kissed brownies are for you!


  • 4 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 2 cups canned black beans, drained well
  • 1 cup walnuts, chopped (optional)
  • 1 tablespoon vanilla extract
  • ¼ cup granulated instant coffee
  • ¼ teaspoon sea salt
  • 4 large eggs
  • 1½ cups Honey


  • Preheat the oven to 325°F.
  • Line an 11- by 18-inch (rimmed) baking pan with Reynold's parchment paper and lightly oil with canola oil spray.
  • Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high.
  • Stir with a spoon to melt the chocolate completely.
  • Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor.
  • Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
  • In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt.
  • Mix well and set aside.
  • In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute.
  • Add the honey and beat well.
  • Set aside.
  • Add the bean/chocolate mixture to the coffee/chocolate mixture.
  • Stir until blended well.
  • Add the egg mixture, reserving about 1/2 cup.
  • Mix well.
  • Pour the batter into the prepared pan.
  • Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy.
  • Drizzle over the brownie batter.
  • Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.
  • Bake for 30 to 40 minutes, until the brownies are set.
  • Let cool in the pan completely before cutting into squares.
  • Refrigerate several hours, or over night for best results.
  • Enjoy!

Author Credit: Ania Catalano

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