Description
These black and white black bean brownies are the perfect way to satisfy your chocolate craving. The black beans add a lot of protein and fiber so that you don’t have that sugar crash. They are fudgy and indulgent, and the cream cheese adds a layer of velvety decadence.
Ingredients
Units
Scale
- For the Brownies:
- 2 large flaxseed “eggs” (2.5 tablespoons flaxseed meal and 6 tablespoons water)
- 3 tablespoons unrefined coconut oil, melted
- 3/4 cup cocoa powder
- 1/4 teaspoon pure vanilla extract
- 1 can (15 oz.) black beans, drained and rinsed well
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup honey, or more if desired
- For the Cream Cheese:
- 1 8 oz. package of organic cream cheese, softened
- 1 egg
- 3 tablespoons honey, or more if desired
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- For the brownies:
- In the bowl of a food processor add the flaxseed “eggs”. Pulse a few times to mix up evenly. Allow the flaxseed eggs to rest for 3 minutes.
- In the meantime prepare your muffin tins by greasing with oil (I used melted coconut oil and a pastry brush).
- Returning to your food processor, add the remaining ingredients. Process for 5 minutes, scraping down the sides as needed so the ingredients are well incorporated. The batter should be mostly smooth and thick, but not runny. Add a teaspoon of water if it needs to be thinned out.
- Fill each muffin tin container with about 1 tablespoon of the batter. Use your spoon or finger to smooth out the top.
- For the cream cheese:
- In a medium-sized mixing bowl add the cream cheese, egg, honey, and sea salt. Using a hand mixer or a stand mixer beat on low speed until mostly incorporated. Turn up the speed to high and mix until there are no lumps remaining and the cream cheese begins to form small peaks.
- Use a spatula to stir in the chocolate chips until well incorporated.
- Add a tablespoon-sized dollop on top of each brownie, using your spoon to gently flatten the cream cheese out.
- Bake in the oven for 30 to 35 minutes, or until the cream cheese has slightly browned and the edges are dry to the touch. The edges should begin to pull away from the side of the muffin tin.
- Allow the brownies to cool for 30 minutes before removing. Use a butter knife to carefully lift the brownies out. They are tender and delicate so be careful. The center of the brownies should be rich and fudgy.
- Store in an airtight container for up to 3 days at room temperature. Store in the refrigerator for up to a week, although I guarantee they won’t last that long.
Notes
Adapted from: my Chocolate Strawberry Gluten-Free Black Bean Brownies
Originally adapted from: Minimalist Baker
