Introducing vegan black bean brownies that are a healthy spin on the chocolatey dessert. This brownie recipe is totally gluten-free thanks to the black beans. You won't believe these brownies are vegan, gluten-free, AND refined sugar-free because these bite-sized brownies are so fudgy, chocolatey, and decadent!
Preheat oven to 350 degrees Fahrenheit. Grease mini cupcake tin and set aside.
Drain and rinse black beans well. Place in a food processor.
Add tahini, maple syrup, coconut sugar, and vanilla. Blend until smooth.
Add flour, cocoa powder, baking powder, baking soda, and salt. Pulse until just combined.
Remove blade from the food processor and add walnuts and chocolate chips. Use a rubber spatula to mix.
Using a cookie scoop, fill mini cupcake tin to the top (not overflowing). If you have empty compartments in the tin leftover, fill them halfway with water. This promotes even baking.
Top brownie bites with more chopped walnuts and chocolate chips.
Baker for 15-20 minutes. Check if brownies are done by inserting a toothpick in the center and it comes out clean.
Remove from oven and let cool for 10 minutes. Transfer to cooling rack.
Video
Notes
Leftovers keep in an airtight container in the fridge for 1-2 weeks.
Brownie bites can be stored in the freezer for a couple of months.