45¢ per serving
Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious -- the best kind of dessert.
Author: Minimalist Baker
15 oz. can black beans, rinsed
2 large flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water)
3 Tbsp coconut oil, melted
3/4 cup cocoa powder
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 use a ripe banana)
1 1/2 tsp baking powder
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 and then let rest for a few minutes. Add remaining ingredients and puree -- about 3 minutes - scraping down the 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 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.