Raise yo hand if you’re a chocolate addict like me? I’m team vanilla when it comes to cake and ice cream, but nothing beats a decadent truffle, or fudgy brownie. This healthy brownie recipe is gluten free, refined sugar free, vegan, and is made with an absurd secret ingredient – black beans! For those of you who have never heard of this craze is probably thinking I’ve gone mad, but it’s surprisingly an amazing ingredient for brownies. I don’t know how anyone discovered this, but black beans can actually be a great substitute for flour in gluten free baking; especially brownies. The flavor of cocoa powder masks any trace of black beans. In fact, these black bean brownies make a great pre-workout snack since this lovely legume packs in some fiber and protein. Just pop a couple in your mouth for a filling snack. Did I really just suggest eating brownies before working out? Why yes, yes I did 😉 Try lathering on some almond butter for a delicious snack upgrade too. These brownie bites are chocolatey, fudgy, decadent, and flat out delicious. Not to mention super healthy, but that’s just an added bonus.
Tip: The most crucial step in this brownie recipe is pureeing the black beans to the right consistency. The last thing you want are pieces of black beans in your black bean brownies! A food processor works great for this task, but if you do not have a food processor, I recommend a quality blender or mashing them with the backside of a fork. This method may take some more elbow grease, but it works!
Black Bean Brownies
- 1 can black beans no salt added
- 2 flax eggs 2 Tablespoons ground flax seed + 5 Tablespoons water, can substitute with 2 eggs
- 4 Tablespoons coconut oil melted
- 1 teaspoon vanilla
- 1/2 cup coconut sugar (can substitute with cane sugar)
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
- 1/4 cup chopped walnuts optional
- Food processor recommended, but can use blender or alternatively back of a fork
- Mini cupcake tin
Preheat oven to 350 degrees Fahrenheit
Prepare flax eggs by mixing ground flax seed and water. Place in fridge.
Drain and rinse black beans in colander
Put black beans in blender or food processor
Blend the black beans into a smooth consistency
Transfer black beans to a medium sized mixing bowl. Add melted coconut oil and vanilla.
Remove flax eggs from fridge and put in bowl with black beans. Mix well.
In a small mixing bowl, combine coconut sugar, cocoa powder, and salt
Add dry ingredients to mixing bowl with wet ingredients. Mix well.
Fold in chocolate chips and chopped walnuts
Spray your non stick baking pan or mini cupcake tin with non stick cooking spray
Fill cupcake tins about 3/4 full
Baker for 13-15 minutes
Check if brownies are done by inserting a toothpick in the center and it comes out clean
Remove brownies from oven and let cool for 15-20 minutes
Using a butter knife, carefully remove brownies from tin and let cool completely on drying rack
Brownies typically crumble if you try messing with them directly out of the oven. Let brownies cool completely before trying to remove from cupcake tin.