I’ve been mixing chocolate with other ingredients in my bean bakes, but last week I decided to aim for pure chocolate decadence—within dietary and nutritional limits, of course.

I had two pieces for breakfast this morning. The result was that my Chocolate Monster was purring contentedly and, hence, I was very happy. As some of you may know, there’s nothing more aggravating than having a Chocolate Monster nipping away at you.

This bake, which has the taste and texture of a brownie made with flour, extends well beyond breakfast and makes a terrific snack and dessert. In fact, it’s so good, so healthy, and so good for dieters, I posted it on my Food Refashionista site as well.

Note: I used carob chips in this bake because I’m lactose-intolerant, but feel free to substitute regular chocolate chips, if you can.

Makes 8 servings (Photo shows 4 brownies, which equal 2 servings.)


  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 3 eggs (no substitutes)
  • ½ cup sweetener
  • ¼-½ cup carob chips, sweetened
  • 1 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • Cooking spray


  1. Put all ingredients into a food processor.
  2. Blend until smooth and chips are broken into small pieces. (If you prefer your chips whole, add after blending.)
  3. Spray a square 9″x 9″ pan with cooking spray.
  4. Pour batter into pan.
  5. Bake in 350° F oven for 40 minutes or until a knife inserted in the center comes out clean.
  6. Best served chilled.