These fudgy brownies with cocoa powder are ideal for people who love quick one-bowl recipes. They are bite sized so you can enjoy a healthy dessert and feel satisfied. You’d never even know there were black beans in this delicious no fuss recipe.
GUIDE
Course Dessert
Cuisine healthy
Servings 24mini brownies
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
INGREDIENTS
Ingredients
1 3/4cupblack beans or 1- 15 ounce can
2tablespoonlarge flax eggs2 tablespoons flaxseed meal + 6 tablespoons water
3tablespooncoconut oil
3/4cupcocoa powder
1/4teaspoonsalt
1teaspoonvanilla extract
10tablespoondatessoaked
2tablespooncoconut sugartaste test
1/2cupunsweetened coconut flakes
1 1/2teaspoonbaking powder
INSTRUCTIONS
Instructions
Preheat the oven to 350 F / 176 C.
If using a metal pan, lightly grease the mini muffin pan. You can also use a 12 slot muffin pan.
Make the flax egg by combining flaxseed powder and water in a bowl. Set aside for 5 minutes.
To the food processor or blender, add all ingredients and puree - about 3 minutes - scraping down the sides as needed. If the brownie batter is too thick, add a tablespoon of water and blend again. The brownie batter consistency should be not too thick but not runny.
Transfer the brownie batter into the mini muffin pan. Use a spoon to smooth the top of the brownie batter.
Bake for 10-12 minutes or until the tops are dry and the edges start to pull away from the sides.
Transfer from the oven and let cool in the muffin pan. Gently remove with a spoon.
Optional to top with peanut butter and salt.
NOTES
Notes
You can also substitute the flax egg with 1 regular egg.You can use a regular size muffin pan instead of the mini pan. This will make 12 muffins and the cooking time will increase to about 20 minutes.