Kim's Midnight Brownie Recipe As Seen on Dr. Oz

Total Time
Prep 10 mins
Cook 20 mins

This recipe was one of many that helped Kim lose over 200 pounds! The secret ingredient, black beans, stumped Dr. Oz.

Ingredients Nutrition


  1. Preheat oven to 350º.
  2. Lightly spray a 8x8 baking dish with nonstick cooking spray.
  3. In a food processor, or blender, mix all brownie ingredients (except chips) together.
  4. Chop on high, until smooth.
  5. Clean off sides and blend for another 20 seconds.
  6. Add the chips in and stir well.
  7. Spread into the 8x8 baking dish.
  8. Cook for 20 minutes, until toothpick comes out clean.
  9. Cool for about 1 hour in dish at room temperature.
Most Helpful

I've been making these for a while and DH loves them. It's all that he wants to eat for breakfast and he isn't even that crazy about chocolate. This can be made gluten free by subbing rice flour for the self-rising flour and increasing the baking powder to one half tablespoon. Also, subbing half diabetic syrup and half honey for the agave gives the flavor more depth. May 19, 2011: NOTE: For a vanilla cake (as this is a cake-like recipe when using self-rising flour): Sub 1 1/2c cooked & drained cannellini beans for the black beans, sub 1/4 c malt powder for the cocoa powder and skip the chocolate chips. Unless they have mini white chips, forget it as the regular ones aren't so good in this. You may add 1/4 finely chopped coconut to the white cake. This makes a mean bean cake! :)

dogsandwoods November 11, 2011

Loved these! I stopped eating sugar and made these for my birthday...they were fabulous! I have very picky eaters in my house (9, 6, and 3 year olds!) and they couldn't get enough of them. I know that the chocolate was a "cheat" for me, but it was my birthday! I put whipped cream made with agave, but I think the brownies were good on their own! Thanks for sharing!

steven4 January 26, 2011

These brownies are awesome! No one guessed the "secret ingredient". Agave syrup is a little pricey but worth it.

Chef MiaKate February 06, 2010