Raspberry Goat Cheese Swirl Brownies


I was contemplating wether or not I should actually put “black bean” in the title of this recipe, because honestly, if you made these, gave them to your husband, and said you made yummy fudgy brownies… he would never know they were made of black beans… ever, and you would get away with secretly feeding him something healthy with lots of fiber and no refined sugar…

Ok. So I may or may not have done that to Justin. Eventually I came clean and told him what they were made of, and he honestly couldn’t believe it!! These brownies are THAT good, and you cannot whatsoever taste the beans! So I decided on “Raspberry Goat Cheese Swirl Brownies”…has a nice ring to it I think!



I know, I know, black bean brownies are nothing new. There are tons of recipes for this sneaky brownie, but THESE, top them all. That may sound a little overzealous of me, but really, they ARE the best. I adapted this recipe from two different recipes I found online, then added my “Christal modifications” to them! 🙂

They key to these brownies is the Raspberry Goat Cheese Swirl. Doesn’t that just sound nice? “Raspberry Swirl”. Mmmm. And it looks amazing too, great for pictures!



Although I wouldn’t go as far to say that you could eat as many as you like of course, (everything in moderation) but for a dessert, these really are quite high on the good-for-you scale. They do not contain any refined sugar or flour, are low in natural sugars (only 6g per brownie!) and they are a great source of fiber and protein! These brownies are also gluten free which is nice for those who cannot eat gluten! The goat cheese swirl is a delicious and light addition to the brownie that adds that little “somethin’ somethin'” that makes it really stand out from regular black bean brownies.



I am generally new to baking so I was surprised at how easy these brownies were to make. Although the recipe seems complicated at first glance, trust me, it’s a breeze!


Now go make these delectable treats and rate my recipe 🙂 !




Nutritionist in the Kitch


4.8 from 4 reviews
Raspberry Goat Cheese Swirl Brownies
Prep time
Cook time
Total time
Serves: 12
  • 1¾ cups black beans (no salt added)
  • ⅓ cup coconut oil , melted
  • ¼ cup cocoa powder
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  • ⅓ cup honey
  • 3 lightly beaten eggs
  • ¼ cup bittersweet chocolate, chopped up
  • 2 ounces light cream cheese
  • 1 ounce room-temperature goat cheese
  • 1 teaspoon room-temperature butter (optional)
  • 1 tablespoons maple syrup
  • ¼ teaspoon vanilla
  • ¼ cup frozen raspberries, thawed slightly and mashed
  1. Preheat oven to 350 degrees. Lightly grease an 8x8 pan.
  2. Begin by making the brownie base. Place beans, coconut oil, cocoa powder, salt, vanilla extract and honey into a blender/food processor, and blend until smooth.
  3. Fold in the chocolate and eggs.
  4. Pour mixture into the pan.
  5. Next, make the swirl mixture.
  6. Place cream cheese, goat cheese, butter, maple syrup and vanilla in a bowl.
  7. Blend with a hand blender, or whisk strongly by hand, until mixture is well blended and smooth.
  8. Spoon cheese mixture onto the top of the brownie base (it doesn't have to be an even layer).
  9. Gently crush the raspberries with your hands, and add them on top of the cheese layer.
  10. Take a knife and gently swirl the layers in the pan.
  11. Bake for about 30 minutes.
  12. Enjoy!
The brownies become even more fudgey as they cool and they develop a great taste and texture when refrigerated. They can also be enjoyed at room temperature, it's up to you!

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • I made these and they were so delicious! I want to make them again but I found that the first time I made them it was hard to swirl the cheese mixture over the base. The cheese mixture kind of just fell into the base because the base is still mushy. So the cheese ended up sort of in the middle of the brownie but it was still good 🙂 any advice on how you got the raspberry and cheese to stay on top and look so pretty? Maybe I should bake the bean base a little bit first and then put the cheese mixture on so it has a harder surface to spread on? Just let me know!

    • Hmm! I’m not sure why that would have happened! Typically I drop little dollops of the cheese and raspberries on and just cut through it with a knife… some will fall into the brownie batter, but some still stays on top! You could definitely try what you suggested with baking it a tad first! Good luck! 🙂

  • I was busy in August and I missed this post! Guess what just got added to my list of things to do this week 🙂 right after I make the newest recipe of flour-less brownies with salted peanutbutter topping 🙂

    • Hi Kelly-Anne! Yes they are great for kids and not packed full of refined sugar which sends the little ones bouncing off the walls! Thanks for the feedback 🙂

  • I love the way this recipe sounds, especially since I have a friend who is gluten intolerant now. However I also have a friend who is allergic to goat cheese. Do you think that if I switch out the goat cheese for a little light sour cream the recipe would turn out as good as yours?

    • Hi! I am not sure sour cream would do the trick, it might be too tart. You could probably do this with just cream cheese alone, and scrap the goats cheese altogether and that would turn out fine!

  • I just came across your page for the first time and I already adore it! I love your healthy spin on recipes and these black bean brownies look phenomenal! My boyfriend’s mom makes black bean brownies and they always turn out great, but she has never experimented with adding other ingredients like goat cheese and raspberries. I’m all about these! I’m trying to give you 5 stars out of 5, but the website doesn’t seem to want to let me. 😉

    • Thank you for the feedback Julia! I had made black bean brownies before that were somewhat boring, so this recipe amped it up a bit! I’m not sure why the rating isn’t working! Thank you for the thought though! 🙂

  • This sounds awesome! I am constantly looking for sneaky ways to make my hubby eat healthy! (Not me, nope, I got this health thing down… :))

    Quick question: Is the amount listed for the black beans before or after cooking? I assume after because of the “no salt” comment but just want to make sure… Also, if it really is after cooking, do you have an idea of what amount of dry beans would yield that amount after cooking?


    p.s. my blog is under construction so the link is probably not going to work in the near future… 🙂

    • Hi! The amount in the recipe is the amount of canned beans used. If you were to use dry beans, I would assume you would want to soak them prior to using in the recipe then just use the same amount called for! 🙂 I hope that answers the question!