Secret Ingredient Brownies

Secret Ingredient Brownies

Rae Lee Cooper



  • 1 C low sodium black beans, drained and rinsed.
  • 1/3 C pumpkin puree (can use canned pumpkin)
  • 1/4 C maple syrup
  • 3 Tbsp. Canola Oil
  • 2 Tbsp. peanut butter
  • 1 tsp. vanilla extract
  • 1/3 C unsweetened cocoa powder
  • 1/2 + 1 1/2 Tbsp. whole wheat flour
  • 1 tsp baking powder
  • ½ C  non-dairy chocolate chips

TOPPINGS (optional)

  • Crushed walnuts
  • Pecans


  1. Preheat oven to 350 degrees F (176 C).
  2. Lightly grease a mini muffin tin and set aside.
  3. Make sure you've rinsed and thoroughly drained your black beans at this point.
  4. Blend black beans, pumpkin puree, maple syrup, oil, peanut butter, cocoa powder, and vanilla extract in a blender or food processor.
  5. In a separate bowl, whisk together the whole-wheat flour and baking powder.
  6. Add the wet ingredients to the dry.  Fold in the chocolate chips without over-mixing.
  7. Scoop 1 tablespoon portions of batter in each backing tin slot.  Then with slightly moistened fingertips, press the tops to flatten.  Can decorate the top with crushed walnuts or pecans.
  8. Bake for 15-20 minutes, cool and serve. 


Makes 36 mini-brownies.

Recipe from:  From Plant to Plate, Tami Bivens, RD, 2018 Life and Health Network, pg. 235.