Looking for a sweet treat to warm you up as the weather gets colder? Nothing is sweeter than gooey chocolate brownies, and we’ve got a delicious bean-powered recipe for you today. In fact, this recipe is especially unique as it incorporates Randall’s Black Beans as the base of a tasty brownie mix, meaning its packed with protein and healthier than your typical brownie batter.

The basics of a traditional brownie mix are here, but we’ve added in gooey caramel sauce and and plenty of crunchy, chopped up pecans. Your picky eaters will never notice the black bean base of these treats, as the powerful flavors of the chocolate chips and vanilla extract fill out the entire sweet flavor profile.

This recipe is brought to you by our friend Nicole Folgate. Check out her food blog Yes to Yum!

Black Bean Turtle Brownie


1 (14 oz) jar Randall Black Beans, drained and rinsed well
3 tablespoons vegetable oil
3 large eggs
⅓ cup cocoa powder
¼ teaspoon salt
1 teaspoon vanilla
¾ cup granulated sugar
½ cup caramel sauce
½  cup semi-sweet chocolate chips
½ cup chopped pecans


Preheat oven to 350° F. Line an 8×8 pan with foil and spray lightly with nonstick cooking spray.

Pulse beans and vegetable oil in a food processor (or blender) until smooth. Pour into a medium bowl and add eggs, cocoa powder, salt, vanilla, and sugar. Stir until thoroughly combined.

Pour half the brownie batter into the foil lined pan and bake for 9-11 minutes, or until the top is set. Drizzle caramel over the brownies and use the back of a spoon to spread it out if necessary. Pour the remaining batter over the top of the brownies, then sprinkle the pecan halves and chocolate chips on top. Bake for 16-18 minutes, or until the top of the brownies are set. Because there is caramel in the middle, these brownies will be very moist and fudge like. If you aren’t sure if they’re done, wiggle the pan a little bit. It shouldn’t jiggle at all and will be solid with a slightly glossy top.

Cool brownies on a wire rack. When ready to serve, carefully lift foil out of the pan and cut into 9 squares (or 12 smaller squares). Store leftovers in an airtight container. Also try them chilled!