Ingredients
- 1 425-g can black beans (well rinsed and drained)
- 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water as original recipe is written)
- 45 g coconut oil (melted / or sub other oil of choice)
- 72 g cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 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
Instructions
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Preheat oven to 180 C.
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Lightly grease a 12-slot standard size muffin pan. Make sure you’ve rinsed and thoroughly drained your black beans at this point.
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Prepare flax egg by combining flax and water in the bowl of food processor. Pulse a couple times and then let rest for a few minutes.
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Add remaining ingredients and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
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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.
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Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
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Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
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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.
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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.
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Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Per Serving (1 of 12 brownies)
- Calories: 140
- Fat: 6g
- Sodium: 163mg
- Carbohydrates: 22g
- Fiber: 7g
- Sugar: 9g
- Protein: 5g
