Vegan Grain-Free Black Bean Brownies

I know, your probably thinking.. what is this girl thinking. Black beans in the brownies? Yes, I might be a little crazy and I once was skeptical too. I mainly never made them because I knew if I made them once I’d be hooked. Sure enough, I’m hooked.

I’m a fudgy brownie kind of girl. Don’t give me the dry cake like brownies, those will not do. Give me a moist fudge brownie and it’ll make me weak at the knees. My hubby has a very similar reaction to brownies lol.

We use to make them quite often, loaded with sugar of course. With my clean eating lifestyle change, having a pan of these in the house is simply counter-productive.

These however are lower sugar, vegan and grain-free! They have now become my go-to dessert when I’m feeling a urge for chocolate. Which lets be honest, is quite often.

At just 57 calories a brownie and 2 g of protein each I’m going to call these a homerun.

I understand you can bake these in a 8×8 pan for about 25-32 minutes.

While I have not tried it I don’t see why not. I like making them in a mini cupcake pan because then I am able to easily divide the nutrition for each brownie bite. Also, putting it into a 8×8 pan its so easy to keep slicing ‘slivers’ off the edges over the day.

Because believe me they are that delicious. I stored mine in the fridge as I read a comment that storing them in the fridge enhances the flavor? Do it, they were totally right.

balanced, black bean, brownie, clean eating, low sugar, protein, vegan, vegetarian, wellness, recipe

Vegan Black Bean Brownies

Dessert

Vegan, Gluten-Free

Healthy vegan and grain-free fudgy black bean brownies. Low sugar and low fat.

Print Recipe

Yield: 24

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30 min

Ingredients:

• 1 (15oz) can black beans drained
• 2 Flax Eggs (1 TBS ground flax + 3 TBS water per egg) or 2 eggs
• 1/2 cup cocoa powder
• 1/3 cup sugar
• 1/2 teaspoon olive oil
• 1 Tablespoon unsweetened almond milk
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground coffee
• 1/4 cup semi-sweet chocolate chips

(For even healthier version: Take out 1/3 cup sugar and substitute 1/3 cup blueberries and 1/3 cup dried cherries)

Directions:

1. Preheat oven to 350F. Coat mini muffin tin with a little olive oil and set aside.
2. In food processor, add black beans and puree. Add flax eggs and pulse a couple more times till fully combined.
3. Add cocoa powder, sugar, olive oil, almond milk, balsamic vinegar, baking powder, baking soda, and ground coffee. Pulse a 10-15 times to combine completely.
4. Fill mini muffin tin about half way. Sprinkle 4-5 chocolate chips on tops.
5. Should make about 24 brownie bites or 6 normal muffin pan brownies.
6. Bake for about 20-25 minutes in mini pan or until a inserted toothpick comes out clean

Nutrition Information:

Calories: 57 Fat: 1.7 g Saturated fat: .8 g Unsaturated fat: .3 g Trans fat: 0 Carbohydrates: 10.1 g Sugar: 4.9 g Sodium: 1.3 mg Fiber: 2.2 g Protein: 2 g Cholesterol: 0

Recipe, images, and text © Veggie Balance

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