Black bean brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup Black Beans - canned - Kroger 3 serving Coconut Oil Organic Virgin (1 TBLS), Trader Joe's 26 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g 1 tsp Vanilla Extract .25 tsp Salt 1 medium (7" to 7-7/8" long) Banana, fresh 1.5 tsp Leavening agents, baking powder, low-sodium .5 cup Peanut Butter, smooth style, with salt 56 gram(s) Chocolate, dark, 72%, Ghirardelli Intense Dark Twilight Delight .75 cup Cocoa, dry powder, unsweetened
Preheat oven to 350 degrees.
2. Lightly grease an 8x8 baking pan or a 12-slot standard size muffin pan (not mini).
3. Prepare chia eggs by combining 2 T chia seeds and 6 T water in the bowl of the food processor. Pulse a
couple times and then let rest for a few minutes.
4. Add remaining ingredients through baking powder 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. Add almost all of the chocolate chips and stir.
6. Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spoon or your finger.
7. Measure out peanut butter in a mixing cup. Melt the 2 oz of chocolate, and mix it with peanut butter.
8. To the brownie pan, add dots of the peanut butter/chocolate mixture. Spread around with a knife or spoon.
9. Bake for 20-26 minutes if using muffin tins, or 35 - 40 minutes if using an 8x8 dish. You want the top dry
and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.
10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove
gently with a spatula or fork. If they're too tender, let set in the freezer to stiffen so they're easier to lift
out. 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.
11. Store in an airtight container for up to a few days. Refrigerate to keep fresh longer.
Serving Size: 16 squares
2. Lightly grease an 8x8 baking pan or a 12-slot standard size muffin pan (not mini).
3. Prepare chia eggs by combining 2 T chia seeds and 6 T water in the bowl of the food processor. Pulse a
couple times and then let rest for a few minutes.
4. Add remaining ingredients through baking powder 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. Add almost all of the chocolate chips and stir.
6. Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spoon or your finger.
7. Measure out peanut butter in a mixing cup. Melt the 2 oz of chocolate, and mix it with peanut butter.
8. To the brownie pan, add dots of the peanut butter/chocolate mixture. Spread around with a knife or spoon.
9. Bake for 20-26 minutes if using muffin tins, or 35 - 40 minutes if using an 8x8 dish. You want the top dry
and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.
10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove
gently with a spatula or fork. If they're too tender, let set in the freezer to stiffen so they're easier to lift
out. 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.
11. Store in an airtight container for up to a few days. Refrigerate to keep fresh longer.
Serving Size: 16 squares
Nutritional Info Amount Per Serving
- Calories: 125.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 121.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.9 g
- Protein: 4.1 g
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