GUYS MY ROOMMATE AND I JUST MADE THE MOST DELICIOUS BLACK BEAN BROWNIES OMG IM OBSESSED!! THEY ARE SO GOOEY AND DELICIOUS AND DON’T TASTE LIKE BLACK BEANS AT ALL! SO RICH AND GOOEY AND AHHHH!!
Black Bean Brownie Cups Recipe
1 can black beans (drained) 1 cup chocolate chips 2 packets stevia (~2 teaspoons stevia or 4 teaspoons sugar) 2 tablespoons vanilla 1/3 cup coconut oil (melted) ¼ cup cocoa powder ¼ tablespoon cinnamon 2 chia eggs (1 tablespoon chia seeds + 3 tablespoons warm water = 1 chia egg)
Put everything in a food processor (or at the very least the black beans because you don’t want chunky sweet black beans instead of brownies..)!! Then scoop into cupcake liners (makes 12) and bake at 350 degrees for ~17 min!
ENJOY THE AMAZINGNESS!! Share with your friends and family and EVERYONE!! Share the power and protein of black beans!!
Made these for dessert tonight, with alterations. I’m impressed! You can definitely tell they’re not made with flour, but I honestly don’t care. The texture is somewhere between cakey and fudgey and they’re delicious hot and fresh out of the oven.
Alterations:
I don’t have easy access to canned black beans, so I used dried and cooked them in a pressure cooker, then allowed them to cool completely before use.
I used two eggs instead of two chia eggs.
I added a tsp of instant espresso powder to really crank up the chocolate.
I don’t have a muffin tin, so I just used a regular glass baking dish, ungreased.
I would like to make these again, but denser (personal preference), so I’ll experiment with that. I feel like chocolate frosting/ganache would make a great topper, if you’re into that.
Edit: IMO, these are better at room temperature than fresh out of the oven; cooled, they have the density I like, so I won’t mess with the recipe any further.
YAS!!! I told y’all this was amazing - and honestly so easy to throw together!! I am NOT one for complicated recipes at all!
My all-time favorite black bean brownie recipe- it’s fall and comfort season so it’s time to bring these back and have another batch to enjoy snuggled under a blanket
➡️ To make the sweet potato puree, peel and cut 1 sweet potato into chunks. Cook them in water for 20 minutes. Rinse and let cool. Place them in a blender or food processor and blend until smooth.
Preheat oven to 180°C upper/lower heat.
Combine all ingredients in a bowl. Grease a baking dish (21 x 21cm) with oil (I used coconut oil), pour in the batter, and spread into an even layer using a spatula.
½ cup gluten free all purpose flour (Bob’s Red Mill)
½ cup gluten free oats / oat flour
½ cup coconut sugar
1 ½ tsp baking powder
2tbsp cinnamon
Wet ingredients:
2 ½ medium ripe banana
1 tbsp coconut oil
3tbsp almond milk
1tbsp agave syrup
Agave Cashew Cream
1 cup cashew, soaked in water over night
½ juice of lemon
4 tbsp agave syrup
8 tbsp almond milk
Preheat oven to 180c
Place dry ingredients into food processor, process into fine power. (If using OAT FLOUR, simply whisk together dry ingredients in a mixing bowl)
Place wet ingredients into blender/food processor, blend until smooth
Pour wet ingredients into dry, fold in until well incorporate, do not over mix
Pour batter into pound cake pan, place into preheated oven, bake for 20-25 minutes, until golden brown and skewer comes out clean
While bread is baking, make the cashew cream. Place all cashew cream ingredients into blender, blend until smooth. Pour cream into a container, place in fridge to chill for later use
Allow banana bread to cool for 10-15 minutes, serve with cashew cream
Serving Suggestion: Slice, toast both sides, serve with cashew cream (optional- drizzle with agave syrup)
Storage: Wrap bread with plastic film and store in air tight container. Consume within in 3 days.
