Mar 04, 2013

Black Bean Brownie Bites. Flour-free. Vegan.

I’ve used black beans in baking before and the results were passable, but these little brownie bites are just melt-in-your-mouth delicious! The beans make them more nutritious than an otherwise “empty-calorie” dessert and you can’t taste them at all. I had some friends over for dinner the other night and made these. I asked them if they could tell me what the “secret ingredient” was and they couldn’t! Super easy to make, too. One-Bowl Wonders I call them… everything into the food processor and violร ! Vegan dessert perfection.

Ingredients:

  • 1 15 oz. can black beans, drained and rinsed (I use Eden brand)
  • 2 TBS flax meal
  • 4 TBS water
  • 2 TBS cashew butter
  • 1/2 cup non-alkalized cocoa powder
  • 1/2 tsp baking powder
  • 1/2 cup coconut sugar or other minimally processed sweetener
  • 1/2 cup vegan chocolate chips
  • 1 tsp vanilla extract
Directions:
  1. Mix flax meal with water and set aside.
  2. Preheat oven to 350 degrees F.
  3. Lightly grease a 24-cup mini muffin tin.
  4. Place all ingredients, except chocolate chips, into food processor and pulse until smooth. 
  5. Add chocolate chips and pulse, just until combined.
  6. Portion out batter into muffin tin. Use a 1.5″ scoop (pictured above). It’s really a must if you’re going to be doing any baking at all. It’s a great tool for portioning cookies too!
  7. Bake 12-15 minutes, until the tops are dry and slightly cracked.

Makes 20. Enjoy!

Healthy trails,

14 responses to “Black Bean Brownie Bites. Flour-free. Vegan.”

  1. Barbara says:

    Helyn, Loving this site. I've been going through the recipe index and pulling recipes. I realized in the PB filled chocolate cupcakes you used cashew milk to help replace the oil. Could I try that with these brownie bites? Also, would dates be a good sub for coconut sugar in the brownie bites? My grocery store carries dates, not sure about the coconut sugar. Thanks

  2. Helyn says:

    Hi Barbara,
    I'm glad you are enjoying the recipes! On the brownie bites subs… I haven't tried subbing any of the ingredients yet (looks like another revamp will occur soon!) but I would think that a nut butter would be better than cashew milk. Try cashew or almond butter as a sub and yes, the dates should work. Or date sugar which you can find on my Amazon store… please let me know how they turn out if you make them with these other ingredients before I do. Thanks!!

  3. Barbara says:

    Will do. I have the pie crust and pumpkin pie on my Thanksgiving menu. So I should have an update soon. Can't wait to see how my family likes it. Thanks for all the work!

  4. Helyn says:

    You're welcome! ๐Ÿ™‚

  5. I just made these but they didn't look like yours! They sunk in and didn't cook all the way through and the edges burned. I'm not sure why. I checked oven temp, it was fine. What would make them fall? They are really taste great but I must have messed something up.

  6. Helyn says:

    Hi Emily. Oh no! I'm not sure why they would have sunk like that. I've made them a bunch of time with this same recipe. Did you use the baking powder? Did you make them in a MINI muffin tin? If you made them in a regular sized muffin tin, they would turn out different for sure. Sorry you had trouble! ๐Ÿ™

  7. Anonymous says:

    Hi Helyn. We just made these and they worked out beautifully even though we live at 8000 ft above sea level. We used a mini muffin tin with a scoop, as you described, which made 20 brownies. I was careful to mix in the baking powder after blending in everything but the chips to avoid over working the baking powder. I don't know if that mattered. We baked them for 16 minutes. They are moist with a deep chocolate flavor. We have decided that these are the easiest and most satisfying chocolate fix we have found. Thank you, Helyn!

  8. Helyn says:

    That's terrific! Thanks for the feedback! ๐Ÿ™‚

  9. They ARE wonderful! Who knew? I've heard about using black beans in chocolate recipes but hadn't had the courage. They tasted like moist bunt cake. Thank you for sharing!

  10. Helyn says:

    You're welcome, Taryn! Glad you enjoyed them!

  11. Anonymous says:

    Is there a substitution to cashew butter?

  12. Helyn says:

    Almond butter would work.

  13. Karen says:

    Just want to chime in say that I make these ALL the time…..fantastic recipe! Thanks so much ๐Ÿ™‚

  14. Helyn says:

    Oh, yay! Thanks, Karen. I appreciate your feedback! ๐Ÿ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *