These brownies are decadent, crave-worthy, fudgey, moist...I could go on and on.  You would NEVER guess that there's a hidden vegetable in here that makes this sweet treat packed with protein and fiber!

Salted Caramel Brownies

For the Brownies

1 (15.5) ounce can Black Beans
3 Eggs
1/4 Cocoa Powder
3 tbsp Melted Coconut OIl
1/2 Cup Coconut Sugar
1 tsp Vanilla
1/2 tsp Baking Powder
Pinch of Salt
Flaked sea salt for decoration

For the Salted Caramel

2 tbsp maple syrup
1/2 Cup Coconut Sugar
1/2 Cup Coconut Milk
4 tbsp Ghee
1 tsp Vanilla
Pinch of Salt

  1. Start by making the caramel as this takes some time to chill
  2. In a sauce pot combine all of the ingredients
  3. Bring to a boil
  4. Let boil for 3-4 minutes and mixture will start to thicken and stick slightly to the back of a spoon
  5. Remove the mixture from the heat
  6. Chill in the freezer for at least an hour (overnight is preferable) 
  7. While the caramel is cooling, preheat the oven to 350 degrees
  8. Line an 8x8 baking dish with parchment paper or spray/coat with coconut oil or ghee
  9. Rinse and drain the black beans
  10. Puree the black beans in the food processor until creamy
  11. Add the remaining brownie ingredients to the food and mix until fully combined
  12. When combined, pour the batter into the baking pan
  13. *This step is optional* Before baking, I like to swirl a couple of tbsp of the caramel onto the top.  Drizzle the caramel in vertical lines and run a knife through it horizontally to create a swirl affect (pictured)
  14. Bake for 35 minutes
  15. Let the brownies cool completely (at least an hour)
  16. Pour the caramel on top of the cooled brownies and chill in the refrigerator for another hour (or more)
  17. Once cooled, cut the brownies into squares and sprinkle with sea salt