Dessert, Food, Vegan / April 24, 2017

Black Bean Brownies – Easy & Vegan!

Lately I have been trying to cut back on refined sugars, which is pretty difficult when you have a mean ol’ sweet tooth. So in my quest to find some good refined sugar free desserts I came across a couple things but few of them caught my attention like these black bean brownies. I was pretty skeptical, 1. Because I do not really care for beans, 2. Beans in a brownie just did not sound appealing to me.

Well all of that changed last night when I REEEEEEEEEAAAAAAALLLLLLLYYYYY wanted a sweet treat without feeling bad about it. I had the thought process “either this works, or it doesn’t and it’s a sign from God you don’t need any sweets.” lol

Black Bean BrowniesBlack Bean Brownies

To my surprise these black bean brownies were AMAZING! They were just the right amount of chocolate and sweetness needed to satisfy that 7pm craving. Another thing that I absolutely loved about these brownies is the fact you can make the batter in your food processor and clean up is easy peesy.

Black Bean Brownies

These brownies were so good! Since they’re naturally sweetened, and packed with about 5 g protein per brownie you really do not feel guilty for eating one, or even two (hey, who am I to judge?)

BLACK BEAN BROWNIES

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Yield: 10-11 brownie bites

Ingredients:

  • 1 15 oz can black beans, rinsed & dried very well
  • 2 tablespoons flax seed meal
  • 6 tablespoons water
  • 1/2 cup AP flour (gluten free flour will work too)
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1/4 cup + 1 tablespoon maple syrup or honey (if not vegan)
  • pinch salt
  • 1/4 cup vegan chocolate chips (optional)
  • 1/4 cup chopped pecans (optional)

Instructions:

  1. Preheat oven to 375 degrees. Mix together flax seed meal and water in a small bowl, set aside for 5 minutes.
  2. Add all ingredients to a food processor (except chocolate chips and pecans). Blend until completely smooth. Once smooth, stir in chocolate chips if you plan on using them.
  3. Cut 3 inch long strips with parchment paper. (Just long enough to fit into the mold with the ends sticking up on the sides, making for a easy release). Spray a muffin tin with non stick and place a strip into the bottom, place about 1-1/2 tablespoons of batter per muffin mold.
  4. Top with chopped pecans if you plan on using them. Bake for 25 minutes, remove from the oven and optionally top with a few more chocolate chips on each brownie. Cool for at least 10-15 minutes before releasing from the mold and serving.
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