Fudgy Black Bean Brownies with Cherries, Pecans and Coconut


The Snackable Recipe Contest with Over $3500 in Cash Prizes! Show us your Sweet, Savory & Sippable Dairy-Free Recipes!These fudgy black bean brownies are like a sundae on their own! They’re spiked with fresh cherries, nuts and coconut to compliment the rich, chocolaty goodness. And unlike most brownies, these are healthy enough for a sweet snack! The recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Fiona Green.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook

Fudgy Black Bean Brownies with Cherries, Pecans and Coconut. The recipe is naturally dairy-free and gluten-free, and you can omit the pecans if you prefer nut-free!To qualify for the contest, this recipe for fudgy black bean brownies uses Coconut Milk Beverage from So Delicious Dairy Free.

Special Diet Notes: Fudgy Black Bean Brownies

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free and vegetarian.

For nut-free, dairy-free fudgy black bean brownies, simply omit the pecans.

Confuse eggs with dairy? You’re not alone! See this post: Are Eggs Dairy?

Fudgy Black Bean Brownies with Cherries, Pecans and Coconut
Prep time
Cook time
Total time
Serves: 12 to 16 brownies
  • 1 can (15 ounces) black beans, drained and rinsed
  • ¾ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 2 eggs, beaten
  • 3 tablespoons coconut oil
  • ¾ cup coconut sugar
  • ½ cup sorghum flour*
  • ½ cup cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 cup frozen cherries, halved
  • ½ cup pecan halves, chopped
  • ½ cup coconut flakes
  1. Preheat oven to 350ºF.
  2. In a food processor mix the beans, milk beverage, eggs and oil until well combined and relatively smooth. Add the sugar, flour, cocoa powder, baking powder, and salt and mix until the ingredients are well combined.
  3. Stir in the chopped cherries and nuts then pour into a greased 8x10-inch baking pan. Sprinklethe top with coconut flakes.
  4. Bake for 35 to 40 minutes, or until a toothpick inserted into center of pan comes out clean.
Not gluten-free? You can certainly substitute your favorite wheat flour for the sorghum flour, if desired.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. These brownies are made with black beans instead of flour, so you get plenty of protein, fiber and extra nutrients. The oats and pecans add even more vitamins and minerals, so you enjoy a chocolaty, decadent dessert that is nutritious.

  2. Although I’ve heard about how black beans work incredibly well in chocolate desserts, I’ve never tried it. This looks like a great way to start down that path. I don’t know where I’ll end up, but I’m pretty sure that wherever it is, I’ll be licking my lips 🙂

  3. Brilliant! I love LOVE the ingredients going on in this brownie. Cherries, coconut, pecans… chocolate?! How amazing-er would this be if made with chocolate so delicious almond milk….??? 🙂

    Fiona, you rocked this one! Great photo, too!

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