Black Bean + Pumpkin Brownies

November 8, 2017 By Sarah White No Comments

Ladies & gentlemen, keep working your way through those cans of pumpkin puree with these black bean + pumpkin brownies. I typically don’t eat a ton of sweets since my body is extremely sensitive to sugar (queen hangry here) but these brownies have a whopping 10g of fibre per serving and contain no refined sugars to minimize blood sugar spikes. Best enjoyed warm with a big glass of homemade almond milk.

Black Bean + Pumpkin Brownies

Gluten-free, dairy-free, refined sugar-free, fibre-packed wonder treats. Enjoy. 


  • 1 can BPA-free black beans
  • 1/2 cup pumpkin puree 
  • 3 tbs coconut flour 
  • 1 tsp baking soda
  • 3 eggs
  • 1/3 cup maple syrup 
  • 1/2 cup good quality cocoa powder 
  • 1/3 cup mini chocolate chips 
  • 1 tsp salt 


Add all of the ingredients (except the chocolate chips) to a high-powered blender or food processor and blend until your batter is smooth (1 - 5 minutes). Gently mix in the mini chocolate chips then pour the batter into a greased baking pan and bake at 350F for 30 minutes. Cool on the counter for 10 minutes before serving.

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Dr. Sarah White | Naturopathic Doctor


Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.