Healthy Dark Chocolate Brownies
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