Who doesn’t love a decadent, chocolate-y, rich brownie? In my opinion a fudgy brownie is the ultimate dessert. I don’t know about you but I live for dessert; if it’s chocolate it’s even better!
We all know that dessert is not very healthy for us, right? Therefore, I try to my best to only indulge in dessert occasionally. Try is the key word there.
What if I told you that there was a way to make brownies healthier? Don’t worry, they are absolutely irresistible. Even the pickiest eater won’t know that they are healthy.
I know, I know! Black beans in a brownie–whaaat? Stick with me here; the black beans are pureed until smooth and I pinky swear that you will not notice that the black beans are even in the brownie. Your body will thank you. The black beans are so nutritious; they have 5 grams of protein, and 7 grams of fiber. Plus the black beans help to create the doughy batter that flour would normally create so they can be gluten-free without missing a thing.
These brownies are made vegan by replacing chicken eggs with flaxseed “eggs”. What in the heck are flaxseed eggs? All you need is flaxseed meal and water; the two combined can replace an egg in baking.
Not only are these brownies gluten-free, vegan, and higher in protein and fiber from the black beans, they are also packed with Omega-3s from the flaxseed. So, go ahead and enjoy a brownie, guilt free!
You will love these vegan gluten-free brownies. Try them with some fresh raspberries or strawberries, the best combo ever! They are rich, chocolate-y, and indulgent.
- 1 can (15 oz.) black beans, drained and rinsed well
- 2 large flaxseed “eggs” (2.5 Tablespoons flaxseed meal and 6 tablespoons water)
- 3 tablespoons coconut oil, melted
- ¾ cup cocoa powder
- ¼ teaspoon ground sea salt
- 1 teaspoon pure vanilla extract
- ½ cup sugar
- 1 ½ teaspoons baking powder
- Crushed walnuts or chocolate chips for topping, optional
- Preheat oven to 350 degrees
- Lightly grease a 12-slot muffin pan (I used a paper towel and a little coconut oil; works like a charm).
- In a food processor combine flaxseed and water, pulse a few times and allow to sit for 3 minutes.
- Add the black beans, coconut oil, cocoa powder, salt, vanilla, sugar, and baking powder. Puree until the mixture is well mixed and smooth. Scrape down the sides as needed.
- The consistency of the batter should be slightly runny, but thick. Add a few tablespoons of water at a time to thin it out if it is too thick.
- Taste the batter (it’s okay, there are no eggs), and add a little more sugar if desired.
- Using a spoon and a spatula evenly distribute the batter into the muffin tin. Use the back of your spatula to smooth out the batter.
- Sprinkle a few chocolate chips and/or walnuts onto each brownie. Gently press them down so that they won’t fall off.
- Bake for 20-26 minutes or until the tops have formed a slight crust and the batter begins to pull away from the sides.
- Remove from the oven and allow to cool in the pan for 30 m minutes before removing the brownies. The insides will be slightly gooey, but as they are vegan they won’t make you sick.
- Store them in an airtight container for a few days.