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 genius—no 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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