Fudgy Black Bean Brownies with Sea Salt

I love these fudgy, black bean brownies, which I originally found on Minimalist Baker, for many reasons. For one, all you do is blam a few ingredients in the food processor, spoon the batter into a mini muffin tin, and bake. (Now that's my kind of baking recipe.) For another, the whole baking-brownies-in-a-mini-muffin pan thing is geniusno breakage, no muss, no fuss, and they're cute to boot. And yet another, they're made with black beans, in lieu of flour. There's all kinds of fiber and goodness in this gluten-free brownie recipe, and yet all you're going to hear on the receiving end is “These are AWESOME.”

Ingredients

  • cooking spray
  • 1 can black beans (15 ounces, about 1-¾ cups), well rinsed and drained
  • 2 large eggs, large
  • 3 tablespoons coconut oil
  • ¾ cups cocoa powder
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 2/3 cup raw sugar
  • 1-½ teaspoons baking powder
  • 1 teaspoon flake sea salt (like Maldon)

Instructions

  • Preheat oven to 350°F.
  • Spray mini muffin pans with cooking spray. (How many pans depends on how many hole your pans have. You'll want enough to make 36 mini muffins.)
  • Puree beans, eggs, coconut oil, cocoa powder, salt, vanilla extract, sugar and baking powder in a food processor for about 3 minutes, pausing once to scrape down the sides, until the consistency of brownie batter.
  • Fill muffin tin holes to just below the top with batter (a generously full tablespoon each is ideal). You should have enough batter for 30 to 36 mini muffin brownies.)
  • Bake for 12-15 minutes, or until the edges start to pull away from the sides, and a toothpick stuck into the center comes out clean.
  • Remove from the oven, sprinkle with flake sea salt, and let cool completely before removing from pan.
Makes 36 mini muffin brownies.
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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