Rich chocolate yet not too sweet, gooey and still crumbly, decadent but guilt-free. These brownies hit all the high points and are indulgent enough to fool the healthy dessert skeptics. But you’ll be the one grinning with the knowledge of just how good-for-you these treats are. Many black bean brownie recipes add either lots of sugar, lots of chemicals, or lots of fat. But this recipe takes another approach – they’re vegan, low fat, gluten free, and only contain natural sugars.
These brownies are further enhanced with the use of real, Dominican cocoa powder, which my friend Riya brought for me on a trip home during her Peace Corps stint. She warned me of how potent the cocoa powder is, and she was right! It’s so rich and dark, and exactly what I wanted 🙂
When you’re craving chocolate, make these. You’ll appreciate it, and the smell from the oven will drive you mad! But in a good way. Promise.
Ultimate Vegan Gluten Free Black Bean Brownies, slightly adapted from The Minimalist Baker
- 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
- 1 15oz can black beans, rinsed well and drained
- 3 tbsp coconut oil, melted (or other oil of choice)
- 3/4 C cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 1/2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 C maple syrup
Preheat oven to 350. Grease a standard size 12-cup muffin tin.
Make your flax eggs first – combine flaxseed meal and water in a small bowl. Stir well and let sit while you gather the other ingredients.
In a food processor, combine all ingredients, in the order they’re listed. Blend for a couple minutes, scraping down the sides as needed. Switch to “puree” to ensure that all black beans are broken down.
Scoop batter into prepared muffin tin. I used 1.5 ice cream scoops worth for each one. Smooth down the tops with the back of the scooper or a spoon (or your fingers).
Bake at 350 for 20 minutes. The tops will appear dry and the edges will begin to pull away from the tin.
Let cool on a rack for 30 minutes before removing from the pan. Gently remove them with a fork to finish cooling. Or, eat one right away 🙂
Store in an airtight container and refrigerate to make them last. As if! These will be devoured quickly, I’m sure of it.