I’ve been searching for black bean brownies that actually live up to my expectations, and I think I’ve found them!!
These are actually dense and fudgy, but if you prefer cakey, take a look over here.
Fudgy Black Bean Brownies (gluten-free and vegan)
thanks, Minimalist Baker!
1 15 oz. can (~ 1.75 cups) black beans, well rinsed and drained
1 large egg OR 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
3 T coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder (the higher quality, the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 cup pure cane sugar
1 and 1/2 tsp baking powder
Mini chocolate chips to top (may sub nuts or other toppings)
- Preheat oven to 350 degrees. Lightly grease a 12-slot standard size muffin pan.
- 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. OR just pulse the egg.
- Add remaining ingredients (besides chocolate chips or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two 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. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
- Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.