Author Notes: Black bean brownies that are vegan, gluten-free, and require just one bowl.
Adapted from John and Dana of Minimalist Baker.
Only thing I did, add 1 tsp instant espresso coffee, I used coconut sugar and my batter was the little ticker.
15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
large flax eggs (2 tbsp flax meal and 4 tbs water )
tablespoons coconut oil, melted (or sub other oil of choice)
cup cocoa powder
teaspoon Himalayan pink salt
teaspoon vanilla extract
teaspoon instant espresso coffee
cup coconut sugar
teaspoons baking powder
toppings: roasted hazelnut , dry figs, prunes, sliced almond and dry apricot .
- Preheat oven to 350 degrees.
- Lightly grease a 12-slot standard size muffin pan.
- Make sure you've rinsed and thoroughly drained your black beans at this point.
- Prepare flax egg 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 and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth
- If the batter appears too thick, add 1-2 Tbs of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- Add toppings.
- Bake for25 minutes or until the tops are dry and the edges start to pull away from the sides.
- Remove from 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.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Best Recipe with Beans