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Vegan Black Bean 2-Bite Brownies


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Adapted from Made in Sonoma. Deborah Niles and Sherry Zitter


Ingredients You'll Need

1/3 of a 15 oz. can black beans, drained and rinsed [~1/2 cup]
1 flax "egg" [1 Tbsp. flaxseed meal, 2/5 Tbsp. water]
1 T coconut oil [or sub canola, vegetable, etc.]
scant 1/4 cup cocoa powder
dash salt
1/2 tsp. vanilla extract
1/4 cup granulated sugar
1/2 tsp. baking powder
heaping 1/2 tsp. finely ground espresso powder or instant coffee granules
1/4 cup semisweet chocolate chips [non-dairy for vegan]
dash of chocolate sprinkles


Directions

Preheat oven to 350 degrees. Lightly grease 6 muffin tins. (I use mini-muffin tins and make 12 very small ones)


Prepare flax egg by combining flax and water in a small bowl and letting it rest for 3-5 minutes.


Combine black beans through instant coffee in a food processor [sift in sugar if clumpy] and puree. Then stir in chocolate chips and sprinkles. Pour batter evenly into 6 muffin tins and smooth the tops with a spoon.


Bake for 17 minutes or until tops are dry and starting to pull away from the sides. Let cool for 30 minutes before removing from pan.


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