Vegan & gluten free black bean brownies.

So this weekend I was in the baking mood. Saturday I wanted to make something equally healthy as delicious. I did a little research online, and after seeing this recipe it definitely intrigued me. At first I was a little skeptical about using black beans to make brownies, but I love trying new healthier ways to cook and thought it would be fun to experiment. The recipe was also a pretty simple, which meant little room for me to mess it up. Let me tell you, these brownies didn't disappoint! This is a treat anyone would enjoy, just don't tell them the ingredients until after they try the brownies first. The Minimalist Baker is definitely my new favorite food blog!

Ingredients

• 1 15 oz. can (~ 1¾ cups) black beans, well rinsed and drained
• 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
• 3 T coconut oil, melted (or sub other oil of choice)
• ¾ cup cocoa powder (the higher quality the better)
• ¼ tsp sea salt
• 1 tsp pure vanilla extract
• heaping ½ cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
• 1½ tsp baking powder
• Optional toppings: crush walnuts, pecans or semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Lightly grease a 12-slot standard size muffin pan (not mini).
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or 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 than chocolate frosting but nowhere close to runny.
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.
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.