Simple Black Bean Brownies from Minimalist Baker
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Vegan and Gluten-free brownies from MinimalistBaker.com (slightly modified but not by much)
Ingredients
  • 1 can of black beans, rinsed well
  • 2 flax eggs (2.5 tbsp ground flaxseed + 6 tbsp water)
  • 3 tbsp coconut oil
  • ¾ cup unsweetened cocoa powder
  • ¼ tsp pink himalayan sea salt
  • 1 tsp vanilla extract
  • ⅓ cup coconut sugar
  • 1.5 tsp baking powder
  • 1 tbsp dairy-free chocolate chips
  • 1 tbsp sliced almonds
Instructions
  1. Preheat your oven to 350 degrees and put 12 cupcake/muffin liners in a muffin pan
  2. Prepare your flax eggs in your blender and let sit for at least 5 minutes
  3. After you rinse off your black beans, combine them with your flax egg and the remaining ingredients up until the chocolate chips.
  4. Blend well until it looks like chocolate frosting.
  5. Pour into muffin liners and flatten out with finger or spoon.
  6. Sprinkle 1 tbsp chocolate chips onto some and the other 1 tbsp almonds on the other.
  7. (I left some without toppings just for those who are picky)
  8. Bake for 25 minutes or until the tops look dry
  9. Put in the freezer for 15-30 minutes but not too long as they will dry out. Store in an airtight container for a few days. Can be refrigerated.
Recipe by Chickpea in the City at https://chickpeascity.com/simple-black-bean-brownies-from-minimalist-baker/