Hey! It’s been a while since I’ve posted and this recipe has been sitting in my “drafts” folder for a few weeks now soooo I say it’s time I publish it :)
Eric and I are constantly trying to find interesting new recipes that are healthier or cleaner than the “normal” version. When I first heard about black bean brownies, I was skeptical… really skeptical. BUT I must say, I was incredibly wrong.
We have made these multiple times now, even sent them to people as gifts – that’s how impressive they are! We use chia seed eggs instead of chicken eggs so these come out with a gooey, hot-fudge center that is to die for.
You’ll definitely need a food processor or blender to prepare these and I found a clean coffee grinder to be handy for refining the sugar and chia seeds. If you don’t have chia seeds or prefer to use chicken eggs, I’d recommend baking at 325°F until brownies are thoroughly cooked inside (nobody got time for salmonella…) You won’t yield a nice, gooey center buuut you’ll still have high protein, low fat brownies so it’s all good.
We hope you get as much enjoyment out of these as we do!
Original recipe can be found here – Minimalist Baker
Black Bean Brownies
1 15 oz. can black beans, well rinsed and drained
2 large chia eggs (2 tablespoons fine ground chia seeds + 6 tablespoons water, stir and set aside)
3 tablespoons coconut oil, melted
3/4 cup cocoa powder
1/4 tsp sea salt
2 teaspoons vanilla extract
1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Preheat oven to 350°F. Prepare chia eggs (or other egg alternatives) and set aside to get gelly-fied. Then, mix eggs and all other ingredients (except toppings) in food processor and puree. Use a rubber spatula to scrape down the sizes if need. Continue pulsing until batter becomes smooth and slightly thinner than cake frosting. If batter is too thick, add a tablespoon of water or creamy alternative (coconut milk, almond milk, etc..) until batter is thinner. Do not let it get thin & runny like normal brownie batter. Pour batter into cupcake/muffin tin and use a spoon to smooth out the tops. Sprinkle toppings (I added walnuts to some of mine) on top and pop in the oven. Bake for 25-30 minutes or until the tops appear dry and edges begin to pull away from the pan. Remove from oven and allow to cool (if you can resist) for about 15 minutes. When the brownies are still hot, the inside will be like hot fudge, yum! Don’t worry about the gooey inside, no eggs – no problem! :) Enjoy
Estimated Nutritional Info:
Serving Size: 1 brownie (recipe makes 12 standard brownies)
Calories: 205 Calories from Fat: 48
Total Fat: 5g Saturated Fat: 3.5g
Trans Fat: 0g Sodium: 42mg
Potassium: 740mg Total Carbohydrates: 34g
Sugar: 9.3g Protein: 9g
High in potassium, magnesium, thiamin, manganese, calcium, and dietary fiber. Low in sodium and no cholesterol!
**This recipe is naturally gluten free, vegan, and delicious!**