Serving Size: 8×8 pan full of black bean brownies
- 1 15 oz. can (1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs
- 3 tbsp 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 raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
- 1 1/2 tsp baking powder
- Optional toppings: crush walnuts, pecans or semisweet chocolate chips
- Preheat oven to 350 degrees.
- 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.
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
- 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 moist and rich.
- Remove from pan and continue to cool for 1-2 hours.
I found that refrigerating them and eating them the next day was the most effective way to eat them. They are extremely fragile when hot, so definitely be patient and let them cool.