I remember having ooey gooey brownies topped with fudgy icing when I was a kid. My mom made them with tons of butter and sugar and I loved them. I have been wanting to try some brownies with a healthy twist for a long time and I finally got to work on making that happen.
- 1 can black beans (Rinse well and Drain well)
- 2 large flax eggs (2 tablespoons of flaxseed meal + 6 tablespoons of water)
- 3 tablespoons of melted coconut oil
- 3/4 cup cocoa powder or cacao powder
- 1 tsp pure vanilla extract
- 1/2 cup coconut sugar
- 1 1/2 tsp baking powder
Extras for topping:
- Walnut pieces
- Dairy-free chocolate chips
- Preheat oven to 350 degrees
- Lightly grease a muffin pan
- Prepare flax egg by combining flax and water in the bowl of the food processor and pulsing until it is well mixed
- Add all the remaining ingredients and puree for 2 minutes, scraping down sides if you need too. You want it pretty smooth and creamy.
- If you find the batter to thick, you can add a little bit of water
- Evenly distribute the batter into the muffin tin. I filled my muffin tins about 1/2 way full with batter.
- You can sprinkle walnuts or chocolate chips on the top before baking. I considered adding coconut shreds to go along with the flavor in the coconut sugar. So this could be an excellent topping as well.
- Bake for 25 minutes or until the brownies become slightly dry on the top.
- Remove from oven and let cool for about 15 minutes before removing. The brownies will be very tender, so remove them gently with a fork. The inside will be slightly fudgy, so don’t be worried if it seems to soft in the middle.
I made these one week ago and kept them in an airtight container in the fridge for the past week and they are still extremely fresh! I found the flavours and texture was better after the brownies sat overnight in an airtight container.