Trying to eat healthy, but still craving brownies? Have I got the solution for you! A dark chocolate, walnut, black bean brownie!
Yeah. Black bean brownie.
Now, hear me out. I made these without telling my boyfriend or my 4 year old that they were gluten-free, vegan and made from black beans until after they'd already scarfed down TWO each.
If a 4 year old will eat it, it must be good!
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs (2.5 T flaxseed meal + 6 T water OR 1 to 2 eggs - depending on how cakey you like it)
- 3 T 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 [I used ground up white sugar]
- 1 1/2 tsp baking powder
- Optional toppings: crush walnuts, pecans or semisweet chocolate chip
- Preheat oven to 350 degrees.
- Lightly grease a 12-slot standard size muffin pan (not mini).
- 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.
Nutrition Information [for flax, not eggs]
Calories: 140 calories Fat: 6g Carbohydrates: 22g Sugar: 9g Sodium: 163mg Fiber: 7g Protein: 5g
**If you do NOT have a food processor, these can be made in a Magic Bullet blender in stages!**
I topped some of the plain ones with peanut butter and a sprinkle of shredded coconut and holycrapohmygodddd they were delicious!
HIGHLY RECOMMENDED IF YOU ARE INTO DARK CHOCOLATE FLAVORED TREATS!
On a side note: I dropped another 8 lbs since that last post. Since 2011 I'm down 67 lbs!
Those were the same pair of glasses in both photos. Apparently half my weigh was carried in my face!