Black Bean Brownies! (Trust me they are excellent)

I fricking hate beans, but if people can't tell the difference between these bean brownies and regular ones, I'm going to have to try it.

Hmmm I will have to try these!

Excellent-Glad to see a recipe that doesn't start with the boxed brownie mix!! I will have to make these tomorrow for sure.

This sounds delicious!

I've tried these before, and they're honestly disgusting.

Want a brownie? Have the real thing, just not as often.

I just ate my second one but to each their own. It tastes just like a super moist cake like brownie to me. Super rich.

Bump

Honestly, they don't sound good but I'm willing to try and see what the fuss is about!

I made these a few nights ago, I was surprised myself. I have been trying to find healthy alternatives to sweets and have not been successful. I had heard of the Black Blean Brownie trend but what really made me try these was that they were made by Melissa D'Arabian. I love her show on Food Network and had not tried one of her recipes yet. When I say these are moist, perfectly sweet, and make you want to slap someone I am not exaggerating. I talked about them soo much I gave a few to my mom (THE COOK) of the family who won't give anyone a food compliment and she absolutely loved them. They were so easy to make and sooo darn good.

Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious – the best kind of dessert.

15 oz. can (~ 1¾ cups) black beans, well rinsed and drained
•2 large flax eggs (2.5 T flaxseed meal + 6 T water)
•3 T coconut oil, melted (or sub other oil of choice)
•¾ cup cocoa powder (the higher quality the better)
•¼ tsp sea salt
•1 tsp pure vanilla extract
•heaping ½ cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
•1½ tsp baking powder
•Optional toppings: crush walnuts, pecans or semisweet chocolate chips

Instructions
1.Preheat oven to 350 degrees.
2.Lightly grease a 12-slot standard size muffin pan (not mini).
3.Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4.Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
5.If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6.Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7.Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
8.Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
9.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, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
10.Store in an airtight container for up to a few days. Refrigerate to keep longer.

Nutrition Information

Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g

This is a better option, IMO

I tried these brownies last weekend and they were delicious!