There is something extra special about brownies in my opinion. I mean, they are reliably wonderful no matter what life is throwing your way. You’re having a bad day? Have a brownie! You’re graduating college? Have a brownie! You’re starting your period? Have a brownie! There is literally no occasion that a brownie isn’t called for. Unless, of course, you simply don’t like brownies, and then maybe the bigger problem is what the hell is wrong with you?!
Last night, I made the most delicious recipe I think to ever make it’s way from my kitchen, except for this brownie recipe, of course. It was adapted from another blog featuring plant-based recipes, and it was delicious. I had to make changes, as always, as I am never able to simply make a recipe, and must always without question put my own spin on things. So in the coming days, plan to see that pop-up here. To give you something to look forward to, I’ll tell you it is called Southwestern Cowboy Pie and will literally cause you to hear a choir of angels sing. It’s that good!
Before I go sharing that recipe, I thought I would share one that is a bit easier, and a great way to introduce vegan food into the diet at no cost to your waistline. I mean, who doesn’t need a brownie with zero guilt? That’s right, this brownie recipe, while necessarily ‘low-calorie’ is certainly chock full of major nutrient dense value, and will leave you wondering why you like(d) animal products ever.
I’m not sure what you all are doing for the July 4th holiday, but I will be screaming my head off at Cedar Point in Ohio. My hubby turns the big 4-0 this September, and as a big gift, I got him a long-weekend chasing thrills at one of the top coaster locals worldwide. Lucky me, I get to tag along for the adventure too, and while I love the greasy, calorie packed and nutrient lacking food every carnal and amusement park offers, you better believe I will be bypassing those lines for a personal piece of my own chocolate heaven, sugar free and guaranteed not to ruin my day in my bikini.
Enjoy, and have a great 4th of July!


(adapted from Dr. Joel Fuhrman’s Black Bean Brownie recipe)


  • 2 cups cooked black beans, canned (rinsed & drained)
  • 10 Medjool Dates (pits removed)
  • 2 tbsp almond butter
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1 tbsp chia seeds
  • small handful of either walnuts or unsweetened, shredded coconut
  • 2-3 tbsp unsweetened almond milk
  • 4 packets Splenda, or other sucralose sweetener


  • Put all ingredients into your food processor or high-powered blender.
  • Blend until a smooth batter forms, adding additional almond milk if needed. (The batter should appear similar to normal brownie batter, but slightly thicker)
  • Lightly grease an 8×8 metal pan. I like to use a tiny bit of coconut oil and a paper towel to ensure I’m not overdoing the fat!
  • Using a rubber spatula, scrape batter into pan and spread evenly into all corners, tapping pan lightly to help release any air-bubbles or uneven spots.
  • Bake brownies in a preheated 200 degree oven for 1 1/2 hours. ***Do NOT change the cook time on these. I know it is hard to not want to stop them sooner, but the full cook time is important for the final product; trust me I found out the hard way!
  • Once the brownies have cooked the full time, place them into the refrigerator to completely chill. You can try them warm (which I did the first time), but the flavor is enhanced warm, and chilled they taste like super, fudgy wonderful pieces of chocolate heaven.
  • Once totally chilled, cut into 6-8 pieces and enjoy.