Fudgy mocha black bean brownies

Fudgy Mocha Black Bean Brownies

These brownies are so moist and delicious, no one will guess what's in them! A little black (bean) magic!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 9 (or 12 small brownies)
Calories 170 kcal


  • 1 cup very strong brewed Purity Coffee
  • 1 cup dried Dates, pitted
  • 1 1/2 cups (1 can) low sodium Black Beans, drained and rinsed if canned
  • 1/4 cup Pumpkin Puree
  • 1 tsp Vanilla extract
  • 2 Tbsp Pure maple syrup (optional - if you want sweeter brownies)
  • 2/3 cup Cocoa powder
  • 2/3 cup Whole wheat flour
  • 2 Tbsp ground Chia Seeds
  • 1 tsp Baking Powder
  • 1/4 cup chopped Pecans (optional)


  1. To the very strong, hot brewed coffee, add the dates, and allow to soak at least 20 minutes.

  2. After 20 minutes, pour the coffee and dates into your high-speed blender, and blend on high until very smooth. Set aside.

  3. Preheat oven to 350 degrees.

  4. To a food processor, add black beans, pumpkin puree, vanilla, and sweetened coffee syrup (and maple syrup if using). Process on high until the mixture is smooth.

  5. Meanwhile, combine the remaining ingredients (except pecans) in a bowl and stir to combine.

  6. Add the dry ingredients to the food processor, and pulse to mix.

  7. Transfer the mixture to an 8x8 or 9x9 brownie pan, lined with parchment paper. Sprinkle pecans over the top, if desired.

  8. Bake for about 30 minutes, until cracks begin to form on the top, and the edges are visibly cooked.

  9. Allow to cook in pan for 10 minutes before removing to a wire cooling rack.

  10. Allow to cool completely before slicing. Sprinkle with powdered sugar if desired.

Recipe Notes