Two of my favorite bloggers, John and Dana, from Minimalist Baker created a phenomenal gluten-free and vegan black bean brownie with only a few ingredients (keyword why their blog is called Minimalist Baker). I’ve never made black bean brownies before so I figured I’d take on the challenge. Anything that can easily be made with my Vitamix and popped into the oven is always a favorite of mine. I don’t know how many recipes I’ve pinned from John and Dana – this being one of them – but I haven’t tried any yet until this beauty. It was my first but definitely won’t be my last.
I made this recipe in hopes of giving them to my friends (like I do with most of my latest dessert creations) and although they were skeptical at first, they did enjoy them. They have a very rich taste because they are primarily beans and cocoa but the fudge-like texture from the coconut oil will remind you exactly of a sweet brownie. Yet they require no eggs, butter or flour! The great part of vegan goodies.
- 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
- Preheat your oven to 350 degrees and put 12 cupcake/muffin liners in a muffin pan
- Prepare your flax eggs in your blender and let sit for at least 5 minutes
- After you rinse off your black beans, combine them with your flax egg and the remaining ingredients up until the chocolate chips.
- Blend well until it looks like chocolate frosting.
- Pour into muffin liners and flatten out with finger or spoon.
- Sprinkle 1 tbsp chocolate chips onto some and the other 1 tbsp almonds on the other.
- (I left some without toppings just for those who are picky)
- Bake for 25 minutes or until the tops look dry
- 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.
These make for a great snack and pack a punch of protein (especially with added almonds) due to the black beans. I thought they’d be lovely frozen and I was a bit wrong… they were as rock hard. However if you microwave them for 10 seconds they’re back to their gooey and moist texture.
(And thank you to John and Dana for making the most delicious dairy-free recipes!)