You may have thought with a sigh that your brownie-eating days are over. I am delighted to tell you that is to the case.
Black beans??? Yikes. Can they really make a tasty brownie. The answer is an unequivocal yes.
However, even though this is way way healthier than your average brownie, if you have been tested or feel you have some insulin resistance, this recipe has appx. 9 grams sugar, so get your sugar issues in order before whipping these babies up.
Everyone else will be happy to note there is NO FLOUR in this recipe, and only requires a food processor or high-speed blender. Easy-peasy. Let’s get started.
1 15-oz can black beans. Rinse several times and drain for several minutes, shaking them down to get rid of any extra liquid.
2 eggs (if you want to avoid eggs you can use flax and water in about the same volume as two eggs. Pulse in the food processor a few times and wait a few minutes before adding the rest of the ingredients. If you need more coaching on this, search “Flax Eggs.”
3 tablespoons coconut oil, melted
3/4 cup cacao powder Don’t forget, cacao is a superfood. Chocolate is wonderful, before it is adulterated with sugars, unhealthy fats and alkalized, which is considered unhealthy by many.
1/4 tsp. salt, preferably Celtic, Himalayan, or if preferred, Kosher
1 tsp. pure vanilla extract
1/2 cup rounded coconut sugar. If using crystals, grind them down in a coffee grinder until they are fine granules
1 1/2 tsp baking powder. Use aluminum-free if possible
Optional toppings: 72% cacao or greater chocolate chunks, whole pecans, whole cashews, other nuts of your choice.
- rinse and thoroughly drain black beans. Add to food processor last to assure completely drained
- preheat oven to 350 degrees
- lightly grease a 12-muffin pan, regular size. Don’t use a mini muffin pan
- add all ingredients except toppings. Process 2-3 minutes, craping down sides a few times. Make sure completely smooth and there are no hiding black beans that refuse to be processed.
- if batter is too thick add a tablespoon or two of water and pulse again. Make it less thick than frosting but don’t make it soupy
- spoon the mixture into the muffin tin. They will be about half-full. Smooth top with spoon
- place chocolate chunks, chips or nuts on top
- bake for 20-26 minutes until tops are dry and edges start to pull away from sides. I baked mine for 20 minutes then added two minutes. Should have stopped at 20. The originator of this recipe baked hers for 25 minutes and had soft centers, which can be desirable. Mine were dry but still tasty. It all depends on your own oven, whether you use real eggs or flax eggs, and desired texture. They will be delicious any way.
- Can be stored covered for 2-3 days or refrigerated for longer.
Adapted from a recipe by Minimalist Baker
My son and husband scarfed these down quickly. Hope your family enjoys them too!