Mint Chocolate Chip Brownie


16 servings


  • 1

    can black beans, drained and rinsed

  • 3

    Tbsp. coconut oil, melted

  • 1/2

    cup strong coffee

  • 3


  • 1/2

    cup unsweetened cocoa or cacao powder

  • 1

    tsp. vanilla extract

  • 2/3

    cup coconut sugar

  • 1/4

    tsp. sea salt

  • 2

    scoops chocolate Tone It Up Protein

  • 1 1/2

    tsp. baking powder

  • 1/4

    cup mint chocolate chips

  • coconut oil spray


STEP 1: Preheat the oven to 350 degrees.
STEP 2: In a blender or food processor, puree the beans, coconut oil, eggs, Tone It Up Protein, cocoa powder, coffee, salt, baking powder and vanilla extract.
STEP 3: Transfer mixture to a bowl and stir in the coconut sugar and mint chocolate chips.
STEP 4: Pour brownie mixture into an 8x8 baking pan greased with coconut oil spray. Bake for 30 minutes or until a toothpick comes out clean.


Okay, so not TECHNICALLY a cookie... but we don't think anyone will be sad to see these at a holiday party! We added mint chocolate chips to jazz up the already amazing brownie recipe!



  1. Interesting! I am looking forward to trying this. Can you taste the coffee at all? Thanks girls!! :)

  2. Substitute for the coffee???? Would love to make these but I don’t like coffee.

  3. I haven’t tried these brownies, but in other recipes the coffee or espresso is used to enhance the chocolate flavor. It’s sort of a secret baking trick. Hope this helps anyone wondering about the coffee!

  4. Just tried making a vegan version of this recipe and it didn’t work at all, unfortunately. After leaving it in the oven for almost 45 minutes, it was still “liquidity.” Maybe someone else will have better luck with this. :(

    1. I don’t usually have luck with TIU vegan recipes, especially desserts and pancakes. :( Wish they could include vegan alternatives that work.

      1. Hey girl! Have you tried swapping the eggs for flax or chia eggs? One trick that we always use is to make sure you let the chia seeds or ground flax seeds sit in the warm water for at least 1 minute before mixing into the recipe. 1 flax/chia egg = 1 Tbsp ground flax seeds or chia seeds + 3 Tbsp. warm water.

  5. I have been meaning to make these for a while now and finally got around to doing so….. they are amazing! I have tried other black bean brownie recipes and this one is by far my favorite. A little more cakey than I usually prefer my brownies, but these are pretty hard to beat, especially for the nutrition facts. No one will ever know there are black beans in them and they are a delicious healthy dessert option

  6. OMG guys!! There is a birthday in my family this weekend and I think I might have to make these. Question.. I have the newer Tone It Up protein – this recipe calls for “1 scoop” of the PerfectFit – is the scoop size the same/interchangeable? Thx!

  7. Any substitutions for the coconut sugar? Trying to see if I can make this with ingredients I already have in my kitchen :)

    1. I used Lakanto sugar free maple syrup in place of the coconut sugar and no coffee (I am sensitive to caffeine) They came out amazing!!!

    1. I used the vanilla and then added about a scoop of unsweetened cocoa powder, perfect!!

  8. I just made these this afternoon! So delicious! My roommate, who is always teasing me about my healthy foods, had one without knowing the ingredients and LOVED it! She was thrown when I told her about the black beans. But she had another anyway. hahaha

  9. I made these today and added some walnuts and used dark chocolate. They are amazing. I’ll be serving them for Thanksgiving dessert but won’t tell my family they are made from black beans…until after they have eaten them all. Then I will spring the surprise on them. This was my first attempt at a black bean brownie and had I not made and tasted them myself, I would not have believed how amazing they would be.

  10. What is the conversion for 1 scoop of protein into Tablespoons or cups, etc.? I don’t have Tone It Up protein at home and not all proteins have the same scoop size. Thanks!

  11. These are delicious! I had to use 1/2 cup of maple syrup instead of the coconut sugar because we didn’t have…. but it was delicious! I’d probably use the full amount but with maple syrup. Love these recipes, thank you!

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