This vegan and naturally gluten-free, soy-free, and nut-free recipe is perfect when topped with some freshly cut berries and chocolate shavings or it can be the perfect companion for a scoop of sorbet.
Black Bean Chocolate Brownies
Servings
12 Servings
Ingredients
- 1¾ cups black beans cooked and rinsed – equivalent to 1 (15 oz) can; you can also make these with garbanzo beans, kidney beans, or navy beans with minor variations in flavour
- ½ cup + 1 tablespoon cane sugar
- ¾ cup unsweetened cocoa
- ½ cup mashed banana = 1 medium banana
- 3 tablespoons oil I like to use grapeseed oil
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
Instructions
- Lightly grease the muffin tray or line with paper liners.
- Preheat the oven to 350°F.
- Add the main ingredients (beans, cocoa, sugar, banana, oil, vanilla, baking powder) to the bowl of your food processor and pulse on high for 1 min or until smooth and well blended.
- Spoon the batter into the muffin cups, being sure to smooth the batter within the cup to prevent air pockets.
- Top with your choice of toppings (I like to add a slice of banana and some crushed nuts or shaved coconut).
- Bake for 22-25 minutes, until you see the brownies pull away from the sides of the muffin cups.
- Serve warm with ice cream and berries, or allow to cool 10 min before storing.
- Possible Toppings: Chopped nuts, chocolate chips, fruit, cacao nibs, shaved coconut
These are my go to for an easy and gluten free dessert—though I don’t tell the ingredients till my company has tasted and agreed they’re delicious 🙂 These are wonderful as written; sometimes I top with icing but they’re really good even just plain. Thanks for the delicious recipe! 🙂