Black Bean Brownies

Black Bean Brownies4

You know you’ve found a good recipe when within less than 24 hours every single crumb is gone. All gone. Enjoyed and savored. This is one of those recipes. Now, I have been making black bean cakes and brownies for years now – and they have been pretty good, but I simply love this recipe. Maybe it is the simplicity or the lack of heavy oil…whatever the reason, these are delicious. Let’s talk about black beans for a minute. Full of fiber and protein, these babies promote a healthy gut, but did you know that black beans are a rich source of folate and phytonutrients? Sometimes we can get caught up in thinking that fruits and vegetables have the corner on the market when it comes to phytonutrients, but not so. Black beans happen to be my favorite legume, so I love that they provide so much nutrition! It’s time to get out your muffin tin and get baking…you’re gonna love these!

Black Bean Brownies3


Black Bean Brownies

1 15 oz. can black beans, well rinsed and drained
2 T flaxseed meal mixed with 5 T water
3 T applesauce
3/4 cup cocoa powder (I like Droste brand)
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup coconut sugar
1 1/2 tsp baking powder
Toppings: mini dark chocolate chips (I like Enjoy Life brand) and shredded coconut

Preheat the oven to 350 degrees. Lightly grease a 12-slot standard size muffin pan (I used coconut oil). Rinse and drain your black beans. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes. Add remaining ingredients (besides toppings) and puree – about 3 minutes – scraping down the sides as needed. You want to get a smooth consistency. If the batter is too thick, add a Tbsp or two of water and pulse again. I needed to add a bit of water to my batter. It should be slightly less thick than chocolate frosting but you don’t want it runny. Evenly distribute the batter into the greased muffin tin and smooth the tops with a spatula. Sprinkle with mini dark chocolate chips and shredded coconut.
Bake for about 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. Mine took about 24 minutes. Remove from the oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Store in an airtight container for up to a few days. Refrigerate to keep longer or wrap and freeze.

(Adapted slightly from Recipe Source: Minimalist Baker)

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