Gluten Free Black Bean Brownies

It’s the first day of fall and it’s cold :(:(:(.
But on the bright side, it’s kinda sunny, so I’m not going to get all humdrum and everything…yet.
And, on the brighter side, when it gets cold, I bake.  A lot.
So, to ease into all the warm, tummy rubbing goodness of all things baked, let’s start by making something relatively good for you.

Made without flour of any kind and black beans, these brownies (or brownie bites) are gluten free, high in protein and have good fat.  Best of all, it comes together in no time. Got 5 minutes?  Make some brownies!

Literally throw everything in the food processor…

black bean brownie bites

Spoon them into mini muffin tins…

black bean brownie bites

Bake them off for 20 minutes…

black_bean_brownie_bites

and when you open them up, the melted chocolate chips are ooey gooey delicious and they are not sweet at all!!

black_bean_brownie_bites

A vision of towering loveliness!!

black_bean_brownie_bites

Hey, they’re so healthy, you can drizzle some extra caramel on top for good measure!!

black bean brownies


Black Bean Brownie Bites

A quick, healthy way to satisfy your chocolate craving!!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12

Ingredients

  • 1 19 oz/540 mL can of black beans, drained and rinsed
  • 1/2 cup sugar
  • 2 large eggs
  • 1/3 cup coconut oil, me;ted or you can use regular butter
  • 1/2 cup cocoa powder
  • 2 tsp vanilla
  • pinch salt
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts

Instructions

  1. Preheat your oven to 350.  Spray a mini-muffin tin with cooking spray to make sure your brownies "release" easily.  You can use a regular baking pan and spread the batter along the bottom but I find these brownies are really fudgy so the smaller bite size is better.
  2. In the bowl of a food processor, add the beans and process until broken down a bit.  Add melted coconut oil/butter and process again.  Add the sugar and process again; scrape down sides.  Add eggs and vanilla and process again.  Add chocolate chips and nuts and process one last time.
  3. Fill the muffin tins and bake for about 20 minutes.

  4. Store in an airtight container for 4-5 days or in the freezer for up to 3 months.

1 Comment
  • Tina Cesaroni, Jenn Hayhoe, Bethany Durigon
    April 12, 2014

    Comments

    Bethany 09/22/2013 7:37am
    these are my favourite!
    Reply
    Jenn09/22/2013 10:27am
    ME TOO!!!
    Reply
    Tina09/22/2013 11:19am
    How many points if I eat the whole tray???

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