snowy mountain

Bean Milk Chocolate Brownies

These brownies lifted me up during a tough time right after I broke my foot and have a special place in my heart.

This is a versatile recipe: change up the bean type, change up the chocolate type, the nut butter type, and have some fun! I love them with pinto beans and milk chocolate though.

Total time (from buttering to baked): 30 minutes. Makes 9×9″ pan of brownies.

Materials: Processor; measuring vessels; 9×9″ pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 180 grams beans (~1 cup depending on the bean)
  • 5 Medjool dates, chopped
  • 2 eggs
  • 3 tbsp almond butter
  • 180 grams milk chocolate melted in 1 tbsp butter
milk chocolate brownie with beans and dates


  1. Preheat the oven to 350˚F and butter a 9×9″ pan.
  2. Blend/process together all ingredients except for the chocolate. Melt the chocolate with the butter in the microwave. Slowly add to the blended mixture. Add additional chocolate chips if desired!
  3. Bake at 350˚F for ~20 minutes. Let cool completely before slicing (better the next day, too).

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