Chocolate, nuts, and caramel are certainly hard to resist so it's easy to see why turtle brownies are always a favorite. This recipe has black beans in the batter for added fiber. We won't tell if you won't--and we promise nobody will ever know! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil.

  • Combine the beans, 1/2 cup chocolate pieces, and the melted butter in a food processor. Cover and process until smooth. Add egg, sugar, cocoa powder, and vanilla; cover and process until combined. Combine flour, baking powder, and salt in a bowl. Add to the chocolate mixture. Cover and process just until combined.

  • Spread the batter in the prepared baking pan. Bake 10 minutes. Sprinkle with nuts and the remaining 2 tablespoons chocolate pieces. Bake 10 to 12 minutes or until toothpick inserted 2 inches from edge of the pan comes out clean. Cool in the pan on a wire rack.

  • Before serving, drizzle with caramel topping. Cut into 16 brownies.


Tip: If using a sugar substitute, we recommend Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition Per Serving with Substitute: Same as below, except 130 cal., 15 g carb. (7 g sugars).

Nutrition Facts

130 calories; total fat 7.4g 11% DV; saturated fat 3.9g; cholesterol 10mg 3% DV; sodium 143mg 6% DV; potassium 64mg 2% DV; carbohydrates 14.6g 5% DV; fiber 1.6g 6% DV; sugar 7g; protein 2.7g 5% DV; exchange other carbs 1; vitamin a iu 213IU; vitamin cmg; folate 11mcg; calcium 23mg; iron 1mg; magnesium 16mg.