Black bean brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert or snack
Cuisine: vegan, gluten-free
Serves: 10-12 servings
Ingredients
  • 1 large flax egg (1 Tbsp ground flax seed + 3 Tbsp water)
  • 1 large flax egg (1 Tbsp ground flax seed + 3 Tbsp water)
  • ¼ cup rolled oats
  • ¼ cup rolled oats
  • 1 ½ cups black beans (398 mL can)
  • 1 ½ cups black beans (398 mL can)
  • 4 Tbsp cocoa powder
  • 4 Tbsp cocoa powder
  • ¼ tsp salt
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ½ cup coconut sugar
  • 3 Tbsp coconut oil
  • 3 Tbsp coconut oil
  • 2 tsp pure vanilla extract
  • 2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking powder
  • ½ cup dark chocolate chips
  • ½ cup dark chocolate chips
  • nuts (optional)
Instructions
  1. Preheat oven to 350°F or 177°C
  2. Mix ground flax and water to form the flax egg mix. Let rest for a few minutes.
  3. Place all ingredients except chocolate chips and nuts in a food processor and process until completely smooth. Scrap down the sides as needed. If the batter is too thick add 1 Tbsp of water at a time. The batter should not be runny but not excessively dense.
  4. Stir in the chocolate chips.
  5. Grease a baking pan (8” by 8” or equivalent) or a standard muffin pan.
  6. Pour batter in and add the nuts. Smooth the top with a spoon.
  7. Bake for 20- 25 minutes.
  8. Remove from the oven and let it cool for at least 20 minutes.
  9. Cut into squares or remove them gently from the muffin tin.
  10. Store brownies into an airtight container for a few days.
Nutrition Information
Serving size: 1 muffin, Calories: 115 kcal, Fat: 6 g, Carbohydrates: 16 g, Sodium: 78 mg, Fiber: 2 g, Protein: 1 g
Recipe by foods&foodies at https://foodsandfoodies.com/2017/03/black-bean-brownies/