via – Sheena Dinga, AVAC Swim School Site Manager | Team AVAC
One of my favorite things to do is make dessert. Until recently I didn’t really care what was in it as long as it tasted good. However, now that I’m 30, I don’t care what anyone tries to tell you things just start to stick a little more and not in flattering places either. Now the challenge is to find desserts that taste good and aren’t that bad for you. A friend of mine turned me onto this is amazing blog called Minimalist Baker and it has a bunch of recipes that fit that bill. As I was browsing through I found Black Bean Brownies. I had heard of them before, but truthfully I didn’t understand what people were talking about. Anyway long story short I made them for our family dinner the other night and my favorite part of the evening was when I told everyone they were eating beans! You should have seen the look on their faces….especially the kids 🙂
If you haven’t already TRY THEM!!!!!
- 1-15oz can (1 ¾ cups) of black beans, well rinsed and drained
- 2 large flax eggs
- 3 Tbls coconut oil, melted (or sub other oil of choice)
- ¾ cup of cocoa powder (the higher quality the better)
- ¼ tsp of sea salt
- 1 tsp of pure vanilla extract
- 1 heaping ½ cup of raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
- 1 ½ tsp of baking powder
- Optional Toppings: crushed walnuts, pecans, or semi sweet chocolate chips
- Preheat oven to 360*
- Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point.
- Prepare flax egg by combining flax and waterin the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
- Add remaining ingridients (besides walnuts and other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
- If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick then chocolate frosting, but nowhere near runny. Side note: My batter was a little too thick so I probably added closer to a ¼ cup of water and it didn’t ruin anything. I would just say add a little at a time until it looks right/your able to mix it easily.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- Optional: sprinkle with crushed walnuts, pecans or chocolate chips.
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25 minutes.
- Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. 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.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
Serving size: 1 brownie (does not include toppings)
Calories: 140 Calories