Healthy Dark Chocolate Brownies

Healthy Dark Chocolate Brownies

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Ingredients

  • 1 1/2 cups black beans or one 15-oz can, drained and rinsed very well
  • 2 large flax eggs (2 heaping Tbsp flaxseed meal + 6 Tbsp water)
  • 3 Tbsp coconut oil, melted
  • 3/4 cup cocoa powder or cacao (the higher the quality, the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 heaping cup date or coconut sugar* or ⅓ cup pure maple syrup or honey.
  • 1 1/2 tsp baking powder
  • ½ cup dark chocolate chips (optional)
  • Optional toppings: crush walnuts pecans, or cashews

Instructions

  • Preheat oven to 350 F. Rinse and thoroughly drain black beans.
  • Prepare flax egg by combining flax and water in a bowl. Set aside for 5-10 minutes.
  • Lightly grease a 12-slot standard size muffin pan (not mini).
  • Add flax eggs to blender or food processor and remaining ingredients. Retain walnuts or other toppings for later. Puree ingredients for about 3 minutes, scraping down sides as needed to form a smooth batter. If it's too thick, add a tablespoon or two of water and pulse again. It should be slightly thinner than chocolate frosting but not runny.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • 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 will be very fudgy so don’t be concerned if they seem too moist.

Notes

Store in an airtight container for up to a few days.  Refrigerate to keep longer.
*Date or coconut sugar can be slightly ground or pulsed in a food processor or coffee grinder for refined texture.
Recipe from: Minimalist Baker