Black Bean Beet Brownies

Recipe and Photo by Sarah O’Toole of Cooking With CSA

  • 2 cans black beans, drained and rinsed
  • 1 1⁄2 cup soft dates, pitted
  • 1/2 cup strawberry jam (or strawberries, may want to include a few more dates)
  • 1/2 cup raw beets, washed and chopped
  • 1 Tbsp. vanilla extract
  • 1/2 cup brown rice flour
  • 1/2 cup cacao powder
  • 1/2 cup toasted carob powder
  • 1/4 cup non-dairy chocolate chips (Optional)
  • 1/4 tsp. sea salt


  1. Preheat oven to 350 degrees and lightly oil a 8×8 baking pan.
  2. Combine beets and strawberry jam (Or strawberries) into a food processor and process until smooth.
  3. Next add black beans, dates, vanilla and process until smooth.
  4. Add the flour, cacao, carob and salt and process again.
  5. Next sprinkle in chocolate chips if using.
  6. Pour into the baking pan and smooth out top with spatula.
  7. Bake for 35 minutes or until top looks set.
  8. Remove from oven and allow to cool completely before cutting.
  9. Store left over brownies in refrigerator.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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