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!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
35 mins


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; protein 2.7g 5% DV; carbohydrates 14.6g 5% DV; dietary fiber 1.6g 6% DV; sugars 7.2g; fat 7.4g 11% DV; saturated fat 3.9g 20% DV; cholesterol 10.2mg 3% DV; vitamin a iu 212.6IU 4% DV; vitamin cmg; folate 10.6mcg 3% DV; calcium 23.3mg 2% DV; iron 1mg 5% DV; magnesium 16.5mg 6% DV; potassium 64.3mg 2% DV; sodium 143.4mg 6% DV.