Michelle's Vegan Black Bean Brownies

Michelle's Vegan Black Bean Brownies
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 286.0
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 195.2 mg
  • Total Carbs: 67.6 g
  • Dietary Fiber: 13.1 g
  • Protein: 10.5 g

View full nutritional breakdown of Michelle's Vegan Black Bean Brownies calories by ingredient


So good, you'll forget they're good for you! So good, you'll forget they're good for you!
Number of Servings: 12


    8 OZ Nestle Cocoa, dry powder, unsweetened
    .25 cup Coconut Oil
    (2 cans 15 oz) or 850.4 grams Beans, black
    4 tbsp *Flax Seed Meal (ground flax)
    3 tsp Baking Powder
    0.5 cup (8 fl oz) Water, tap
    1 tbsp Vanilla Extract
    0.50 tsp Celtic Sea Salt (Light Grey), Coarse Grain (The Grain & Salt Society) (by TRILLIANTOO)
    2 cups (473 gram(s) xylo sweet (or any Xylitol) natural sweetener

    creamy natural peanut butter if you want to add a middle filling!


Break out your food processor.
Drain beans
Pour in food processor and blend really well into paste.
Soak 4 tbsp flax in .5 cup water until absorbed (5 minutes)
Throw all ingredients into food processor and blend till smooth.
Batter should be about frosting consistency
Spray muffin tin with Pam or coat with oil
Divide batter evenly
If you want, fill muffin tin only half way, add a little creamy peanut butter (natural!) then put more batter on top so you get a peanut butter filling!
Bake 350 degrees for 25 minutes!

Serving Size: 12 using muffin tin

Number of Servings: 12

Recipe submitted by SparkPeople user MICHLUVSBOSTON.

TAGS:  Desserts |