Yes, it has been a while since I posted a new Carpe Crustum but that doesn’t mean I haven’t been in the kitchen experimenting. My latest creation that I am absolutely extatic for are these amazing brownies. Packed with protein, gluten free (if you care about that stuff) and, amazingly very healthy.

I got this recipe from and, because I can’t leave well enough alone, I had to tweak it. So here is my take on these awesome brownies

  • 1 Can of Black Beans (Drained & Rinsed)
    Yes, I said black beans. Don’t freak! They’ll taste all right. Trust me.
  • 1/4 cup sweetener
  • 3 eggs (or 9 tbsp substitute egg)
  • 1 tsp. Vanilla Extract
  • 1/4 Cup Unsweetened Cocoa Powder
  • Pinch of Salt
  • 2 Tbsp butter or shortening (coconut oil was suggested in the original)
  • 1 tsp. Instant Coffee
  • 2 Tbsp. PB2 (powdered peanut butter)

Preheat your oven to 350deg. Grease a 9×9 square pan. Use a blender to blend all the ingredients together and poor the batter into the pan. Bake for 30 min or until the sides of your brownies pull away from the edges. cool in pan all the way. Cut and serve.

I got nine squares out of mine, each 70cal. each. It’s quick, it’s easy, it really hits the spot when you want something chocolaty, it’s very healthy!

Fun fact, coffee boosts the flavor of chocolate better than vanilla does. If you don’t want the added caffeine then use decaff instead. I add the PB2 because it boosts the chocolate flavor as well, but smooths it out so that it doesn’t punch you in the face.