• Rita Winthrop

Black Bean Brownies

As I'm getting ready to head to New York for work for a week, I always try to prep as much as I can so that Frank has less to do. Call me crazy, but I love prepping food, and so getting a weeks worth of treats, lunches, some casserole of some kind, is super relaxing to me. We're trying to be extra good about what we're eating for dessert - because that is of course our weakness. I love using both black beans or sweet potatoes to make brownies, and putting in a muffin tin to make a real quick sweet bite after dinner.

These brownies are so insanely easy - there is really no prep time, and they're cooked within about 20-30 minutes. They're also completely vegan, gluten free and no refined sugars (other than your added, optional chocolate chips on top!)


Start by preheating your oven to 350 degrees, and prepping your muffin tin. I oftentimes will use real eggs in this, but since I'm trying to incorporate more flax daily in our diets, I made two flax eggs (2 tablespoons ground flax to 6 tablespoons water - let it sit for a few minutes). In your high speed blender or food processor, pour a can of rinsed black beans, and the remaining ingredients other than the chips. Pulse and blend for a few minutes, and that's it. Evenly distribute in your muffin tin, and top with chopped nuts, peanut butter swirl, coconut, chocolate chips, or whatever you prefer. Bake for around 20-30 minutes and let thoroughly cool.


Black Bean Brownies (vegan/gf)

Prep Time: 3 minutes

Cook Time: 20-30 minutes


Ingredients

  • 1 can rinsed black beans

  • 2 flax eggs (see my notes above or use regular egg)

  • 1 cup cacao powder

  • 1/2 cup coconut sugar

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 tablespoons melted coconut oil

  • 1 tablespoon melted butter (I like this one)

  • Optional toppings: coconut, nut butter, chocolate chips, nuts, etc.

Directions

  1. Preheat oven to 350 degrees.

  2. Prepare flax egg and set aside. Add all remaining ingredients (the egg last) into a high speed blender or food processor and pulse for a few minutes.

  3. Evenly distribute into a muffin tin and top with your favorite toppings.

  4. Bake for 20 minutes until a knife comes out clean.

  5. Let cool and enjoy.


xx

Rita

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newport, ri