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Author Notes: Black bean brownies that are vegan, gluten free, and require just one bowl.
Adapted from John and Dana of Minimalist Baker.
Only think I did, add 1 tsp instant espresso coffee, I used coconut sugar and my batter was little ticker .
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs (2 tbs flax meal and 4 tbs water )
- 3 tablespoons coconut oil, melted (or sub other oil of choice)
- 3/4 cup cocoa powder
- 1/4 teaspoon Himalayan pink salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso coffee
- 1/2 cup coconut sugar
- 1 1/2 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