Chocolate-Cherry Fudge Brownies

black bean brownies2

“Well here we go, hot cake dough
Jellybeans banjo candy sto’
Polka dot backpack microphone” -Aceyalone

This right here is probably the epitome of “don’t knock it till you try it” recipes. Made with black beans instead of flour, it surely raises an eyebrow. But fear not, I wouldn’t share something disgusting with you. In fact, if I hadn’t told you about the black beans you would have never guessed.

black bean brownie ingredients

This is one of the cleanest brownie recipes I’ve come across. While I used eggs, the recipe offers a vegan option. Simply combine one tablespoon of freshly ground flax seeds with three tablespoons of water for each egg needed. Allow the mixture to sit for five minutes and then use it in place of the eggs. I haven’t tried it cause I personally don’t have anything against market-fresh eggs. But it’s nice to have an option for those strict vegans out there.

If you’re a clean recipe hunter like I am, make sure to poke around the cancer-healing cookbooks. They usually stay away from flour and sugar, which is what the eff I be talkin’ about, son!

Now, let’s get down to business…

Chocolate-Cherry Fudge Brownies
from Kicking Cancer in the Kitchen by Annette Ramke


12 ounces dark chocolate or vegan chocolate chips
3 tablespoons organic, unrefined coconut oil + more for greasing pan
1 can organic black beans
3 organic eggs (or the flax mixture explained above)
1/2 cup real maple syrup
1/2 cup organic rolled oats
2 teaspoons baking powder
1/2 cup pecans, finely chopped
1/4 cup dried cherries


Preheat oven to 350°F. Line the bottom of a 9×9 inch pan with parchment paper and then grease entire pan with coconut oil.

Melt the chocolate and coconut oil by placing them in a glass bowl on top of a simmering pot of water. Stir occasionally until melted and combined.

Transfer the melted chocolate mixture to a blender or food processor. Add all the remaining ingredients except for the cherries and pecans and blend until smooth. Stir in the pecans and cherries. Pour the batter into the prepared pan.

Bake for 30-35 minutes (50 minutes if using flax mixture), or until a toothpick inserted into the middle of the dish comes out mostly clean.

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