Black bean brownies
portions
Ingredients
- 1.5 cups Cooked black beans
- 2 pcs Eggs
- 45 gr Coconut oil
- 72 gr Cocoa powder
- 0.25 tsp Sea salt
- 1 tsp Vanilla extract
- 105 gr Organic cane sugar
- 1.5 tsp Baking powder
Method
- Preheat oven to 175 degrees
- Lightly grease a 6-slot standard size muffin pan (not mini // adjust pan size if altering batch size). Make sure you've rinsed and thoroughly drained your black beans at this point.
- Add all ingredients (besides walnuts or other toppings) to food processor 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.