Black Bean Brownie Bites

Stopping with just one of these two-bite brownies is hard! Don’t worry; these brownie bites are protein and fiber rich. Eat more than one—guilt free!

Some treats are perfect for any time of the year, but with the Super Bowl and Valentine’s Day fast approaching, they become a little extra special. And if you add the maca root powder and pair it with the chocolate, this treat also works as an aphrodisiac.

Protein and fiber rich, these two-bite brownies can be eaten for breakfast and even suffice as pre-workout fuel with the bonus of a little caffeine kick from the chocolate and espresso (if you’re going the espresso route). No matter when you choose to have them or why you want them; it’s a super easy-to-make recipe and one we suggest you share with all those you love. Make them as a gift and include the recipe. Just be sure to credit the creator, thanks.


Black Bean Brownie Bites

Prep Time
Total Time


  • 1 15 oz. can organic black or adzuki beans, drained or 1 ¾ cups pre-cooked
  • ½ cup cacao powder
  • ¼ teaspoon sea salt
  • 2 tablespoons ground flax
  • 5 tablespoons coconut water
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract (or 2 teaspoons brandy or coffee liqueur)
  • ½ cup maple syrup or agave or coconut syrup, (1/3 cup is fine for me)
  • ½ cup Sunbutter (smooth or crunchy or Organic)
  • 1/3 cup chopped chocolate – choose organic, dairy free
  • Fleur de sel


  • 1 teaspoon espresso powder or ground coffee
  • 2 tablespoons maca powder
  • 1–2 servings Sunwarrior vanilla, chocolate, or mocha protein powder
  • Sprinkle with coconut flakes or fleur de sel before baking

Topping Options:

Raw-Tella or raw hazelnut n cacao nut butter, chocolate shavings, espresso, Sunwarrior protein or raw cacao powder, or cacao nibs


  1. Pre-heat the oven to 350 degrees , and prepare a mini muffin tin with a brush of coconut oil or mini parchment paper cups.
  2. Mix the ground flax with the coconut water
  3. Measure all the ingredients (except toppings) into the bowl or a food processor or high-speed blender and blast until just smooth. Taste and adjust sweetener if desired then stir in the chopped chocolate.
  4. Spoon into the prepared muffin cups to two-thirds full then top each with approximately ½ teaspoon Sunbutter, swirling until marbled slightly. Sprinkle with sea salt. Bake approx. 20–25 minutes or until the brownies are just done. They will still look soft in the center, and that’s ideal.
  5. Let cool on a rack for a few minutes, enjoy as is or drizzle each with a little raw-Tella or chocolate shavings and any of the variations if using. Continue to cool completely then store in a covered container or freeze up to one month.


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