My New Favorite Dessert…

via – Sheena Dinga, AVAC Swim School Site Manager | Team AVAC

photo credit: Minimilist Baker

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


  1. Preheat oven to 360*
  2. 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.
  3. 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.
  4. Add remaining ingridients (besides walnuts and other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  5. 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.
  6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  7. Optional: sprinkle with crushed walnuts, pecans or chocolate chips.
  8. 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.
  9. 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.
  10. Store in an airtight container for up to a few days. Refrigerate to keep longer.


Nutrition Information

Serving size: 1 brownie (does not include toppings)

Calories: 140 Calories
Fat: 6g
Carbs: 22g
Sugar: 9g
Sodium: 163mg
Fiber: 7h
Protein: 5g

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