Black Bean Brownies
This is one of my favourite healthy treats, and they’re packed full of rich chocolatey flavour. Originating from Minimalist Baker these vegan and gluten-free brownies have been my go-to for baking when I’m craving something sweet but still reasonably healthy. In a pinch I’ve been know to have one for breakfast…
You can’t tell they’re made with black beans and a full-sized brownie is only 140 calories. Make them in a muffin tin for easy portions (mini-size works too!), and add a few chocolate chips (white or dark) or a few crushed walnuts for a special treat. They freeze and refrigerate well too!
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
- 1 15-oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs(2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water) (or 2 eggs)
- 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
- 3/4 cup (72 g) cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
- 1 1/2 tsp baking powder
- Optional 1 tbsp coffee – this brings out the chocolate flavour even more!
- Optional toppings: crush walnuts, pecans, or dairy-free semisweet chocolate chips. I prefer white chocolate ones for some contrast
- Preheat oven to 350 degrees F (176 C).
- Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point.
- 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.
- Add remaining ingredients (besides walnuts 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.
Serving size: 1 brownie Calories: 140 Fat: 6g Carbohydrates: 22g Sugar: 9g Sodium: 163mg Fiber: 7g Protein: 5g *Nutrition information is a rough estimate for 1 brownie without toppings.