Black Bean Brownies with Chocolate Chunks
Servings: 12
Directions
Preheat oven to 350 degrees F (176 C).
Lightly grease a 12-slot standard size muffin pan or mini muffin pan. 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 for regular size or 15-20 minutes for mini size, 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 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.
Ingredients
1 15 oz. can black beans, well rinsed and drained
2 large flax eggs (2 heaping Tbsp flaxseed meal + 6 Tbsp water)
3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
¾ cup (72 g) cocoa powder (the higher quality the better)
¼ 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 ½ tsp baking powder
Optional toppings: crush walnuts, pecans or semisweet chocolate chips