Tuesday, April 4, 2017

Black Bean Brownies

Yield: 12

2 flax eggs (2 heaping tbsp ground flax + 6 tbsp water)
1 3/4 cups black beans, well rinsed and drained
3 tbsp coconut oil, melted
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp vanilla extract
1/4 cup turbinado sugar
1/4 cup cane sugar
1 1/2 tsp baking powder
optional: chopped walnuts, chocolate chips

1. Preheat oven to 350F.
2. Lightly grease a standard size muffin pan (not mini). 
3. In a small bowl, prepare flax eggs by combining ground flax and water and let rest for a few minutes.
4. Add remaining ingredients, except any optional additions, to a blender or food processor. Puree about 3 minutes, scraping down sides as needed. The mixture should be pretty smooth, slightly less thick than chocolate frosting but nowhere close to runny.
5. Add any optional toppings if using. Stir to combine.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon.
7. Bake for 25 to 28 minutes or until the tops are dry and the edges start to pull away from the sides. 
8. Remove from oven and let cool for 30 minutes before removing from pan. They are very tender, so remove gently with a fork. 
9. Store in an airtight container for up to a few days on counter or in refrigerator.


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