Gluten-Free Black Bean Brownies
These fudgy brownies use the power of black beans to make a dense, moist treat. Bean-haters welcome! You won't even know they are in there - we promise!
Ingredients
- 1 15 oz can black beans (well rinsed and drained - Try Earth's Choice brand for an organic choice!)
- 2 eggs
- 3 Tbsp coconut oil, melted
- 3/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 heaping cup sugar
- 1 and 1/2 tsp baking powder
Directions
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Preheat oven to 350 degrees F
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Lightly grease a 12-slot standard size muffin pan.
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Puree all ingredients until smooth - about 3 minutes - scraping down sides as needed.
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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 ~25 minutes or until the tops are dry and the edges start to pull away from the sides.
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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!
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Store in an airtight container for up to a few days. Refrigerate to keep longer.
