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.
—anka
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Ingredients
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1
15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
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2
large flax eggs (2 tbsp flax meal and 4 tbs water )
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3 tablespoons
coconut oil, melted (or sub other oil of choice)
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3/4 cup
cocoa powder
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1/4 teaspoon
Himalayan pink salt
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1 teaspoon
vanilla extract
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1 teaspoon
instant espresso coffee
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1/2 cup
coconut sugar
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1 1/2 teaspoons
baking powder
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toppings: roasted hazelnut , dry figs, prunes, sliced almond and dry apricot .
Directions
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Preheat oven to 350 degrees.
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Lightly grease a 12-slot standard size muffin pan.
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Make sure you've rinsed and thoroughly drained your black beans at this point.
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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.
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Add remaining ingredients and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth
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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.
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Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
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Add toppings.
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Bake for25 minutes or until the tops are dry and the edges start to pull away from the sides.
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Remove from oven and let cool for 30 minutes before removing from pan.
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They will be tender, so remove gently with a fork.
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Store in an airtight container for up to a few days. Refrigerate to keep longer.
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