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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
Recipe type: Dessert
Cuisine: Vegan, Gluten Free Brownies
Serves: 12
INGREDIENTS
- 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)
- 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
- 1/2 cup coconut nectar
- 1/2 cup applesauce
- 1 1/2 tsp baking powder
- 1/4 cup walnuts
- Optional toppings: crush walnuts or semisweet chocolate chips
INSTRUCTIONS
- 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 a small bowl. Set aside.
- Add black beans, oil, cocoa, salt, vanilla, coconut nectar, applesauce, baking powder, and walnuts to a blender. Blend until smooth.
- Add the flax egg and continue to blend the mixture until 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 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.
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