Sometimes you just want to eat a whole pan of brownies without feeling guilty about it…or is that just me? Although you could eat this whole pan with minimal guilt 1. Other people in your house may fight you for some 2. They are soooo rich that even this chocoholic with a mouth full of sweet teeth can’t eat more than two at a time. You will not believe that these are made out of black beans, let alone gluten free AND vegan. I gave my husband one and told him how I made them after he finished eating it, now he thinks I’m some sort of healthy dessert magician!
*Preheat oven to 350 degrees
Makes 24 mini brownie bites
1 15oz can black beans (drained and rinsed)
2 Tbsp peanut butter
3 Tbsp coconut oil (melted)
1/2 cup coco powder
1/2 cup sugar
1 tsp baking powder
3 Tbsp applesauce
2 tsp vanilla
1/2 cup dark chocolate chips
1 tsp instant espresso powder (optional)
In a medium mixing bowl, combine cocoa powder, sugar, baking powder and espresso powder.
Purée black beans in a blender/food processor until smooth, add melted coconut oil, apple sauce, vanilla, and peanut butter, pulse until combined.
Add wet ingredients to dry ingredients and mix well, then fold in chocolate chips.
Grease a mini muffin pan with coconut oil spray, fill with brownie mixture.
Bake in a 350 degree oven for 20-25 minutes, or until the tops look dry and they begin to pull away from the sides of the pan. Let the brownies cool in the pan for at least 30 minutes! I know this part is difficult but this is when the brownies set up, if you try to take them out before they cool you’re just going to end up with crumbs.