Vegan Black Bean 2-Bite Brownies
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
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
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.