Have Two Fudge Brownies Version 2.0

In this recipe revamp we've replaced the flour with black beans and reduced the refined sugar by 50%.

  • Prep time: 10 min
  • Makes: 20 brownies (but everyone eats two)
  • Cook time: 20 min

Nutritional Information

PER SERVING (1 brownie)

  • Calories 60
  • Potassium* 40 mg
  • Saturated Fat 0.5 g
  • Fat 3.5 g
  • Cholesterol 25 mg
  • Carbohydrates 8 g
  • Fibre 1 g
  • Sugar 6 g
  • Protein 1 g
  • Sodium 55 mg
  • Iron 0.4 mg
  • Calcium 10 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1/4 tsp / 1 ml
1/2 tsp / 2 ml
baking powder
1/2 cup / 125 ml
cocoa powder
1 tsp / 5 ml
1/4 cup / 50 ml
vegetable oil
1/2 cup / 125 ml
Egg Creations Whole Eggs Original, well shaken
2/3 cup / 150 ml
granulated sugar
1 can / 398 ml
black beans, drained and rinsed


  1. Preheat oven to 350°F (180°C).

  2. Purée black beans in a food processor until very smooth. Scrape into a bowl and stir in sugar, eggs, oil and vanilla. Sift cocoa, baking powder and salt over top; stir just until evenly blended.

  3. Pour into parchment paper-lined, 8-inch (20 cm) square pan. Bake for 20 minutes or until edges slightly cracked and top is just set (do not overbake). Cool completely before cutting into squares. Reserve in refrigerator for up to 3 days.


  1. Stir in 1/4 cup (50 ml) mini chocolate chips for an extra chocolaty brownie.

  2. Slice chilled for the best results.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Scrambled Eggs

For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.

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