My Favourite Healthy Brownie Recipe: Gluten Free Vegan Chocolate Black Bean Brownies

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I found this recipe on minimalistbaker.com, where I get a lot of my recipes for vegan treats. It is my absolute favourite and I make it at least once a week. These are great for snacks or a cheat day. It is a great healthy substitute for when you want something chocolaty (which for me is all the time). These brownies are great with some peanut butter on top or some coconut whip cream.  Recently, I tried coconut whip cream and it is the best thing ever, its changed my world. This whip cream is vegan and the sugar and calories are not too bad. If you have not tried this you need to, it is amazing. I bring these brownies in to work all the time since everyone is always asking me to make them. People who thought they would be gross since they are vegan had their minds blown away with how good they are.

Vegan Gluten Free Black Bean Brownies
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious – the best kind of dessert.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free Brownies
Serves: 12
Ingredients
  • 1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
  • 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
  • 3/4 cup (72 g) cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup (105 g) organic cane 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
Instructions
  1. Preheat oven to 350 degrees F (176 C).
  2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point.
  3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  9. 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 are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
  10. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Information
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g

 

Comment if you try it out and let me know how you like it

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