5.02.2013

Vegan Gluten-Free Black Bean Brownies


Woah, where did the month of April go? Seriously. That was the fastest 30 days of my life---OH.MY.GOD. I have to interrupt regular programming to say that I just found a bug crawling on my sleeve. EWW. I hate bugs. I hate hate hate bugs. This is why I'm not happy that the month of April has gone by so fast. We're now officially headed towards the warmer weather months, and warmer weather means me finding bugs in my room every day. UGH. So annoying.


Anyways, let's not talk about about bugs. I don't want anyone to lose their appetite here. Let's talk Cinco de Mayo. Who's throwing a party? You put these homemade crunchwrap supremes on your menu right? And these baked chicken chimichangas? Good. Just checking. I was going to be a little concerned if you didn't. I mean, you do want your party to have great food right?

And dessert too. You can't forget dessert. That's what everyone's going to be looking forward to. That's why you'll be adding these amazing black bean brownies to your menu as well.


Oh yeah. I went non-traditional on you guys and put black beans in a dessert instead of a dish. But don't you worry your pretty little minds, the beans are totally undetectable. You can't taste them AT ALL, I promise. All anyone is going to think is that these are rich, fudgy, intensely chocolatey brownies, baked in a muffin tin for easy serving. You'll be the only one who knows that they are so much more, because they've got all these healthy good-for-you ingredients that make it completely okay to eat five of them in one sitting.


Just make sure you wait until every brownie is devoured to reveal the secret ingredient. I bet everyone's mouth will drop when they discover they just celebrated a staple of Mexican cuisine in the most unexpected way. It'll be priceless.

Vegan Gluten-Free Black Bean Brownies

Yield: 12 brownies
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Ingredients:

1 and 3/4 cups cooked black beans (OR one 15 oz. can, well drained and rinsed) 
2 flax eggs (2 and 1/2 tablespoons ground flaxseed + 6 tablespoons water)
3 tablespoons coconut oil
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
pinch of vanilla powder (or 1 teaspoon vanilla extract)
heaping 1/2 cup organic sugar
1 and 1/2 teaspoons baking powder

Directions:

Preheat oven to 350 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.

Add ground flaxseed and water to the bowl of a food processor; pulse a couple of times to combine, then let rest for 5-10 minutes. Add black beans, coconut oil, cocoa powder, salt, vanilla, sugar, and baking powder and puree until everything is combined and smooth. 

Distribute batter evenly into prepared muffin tin. Bake for 20-25 minutes, or until tops are dry and edges start to pull away from the sides of the tin. Let cool in tin for 30 minutes before removing and serving.

*Note: I forgot to melt the coconut oil when I made these but I don't think it made a huge difference, so you can make them either way. 

Adapted from Minimalist Baker
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