Black Bean Two Bite Brownies
Servings: 12 two bite brownies
Ingredients
Brownie base
- 1 395 mL can black beans rinsed and drained
- 1 egg * see below for substitutions
- ¼ cup +1 tbsp melted chocolate
- 3 tablespoon coconut oil melted *see sub below
- 2 tsp vanilla extract
- 2 tablespoon cocoa powder
- ½ cup oat flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup +1 tbsp brown sugar
Toppings
- ¼ cup chopped pecans
- 2 tablespoon peanut butter heated in microwave for 15 seconds
- 2 tablespoon chocolate chips melted
Instructions
- Preheat oven to 350°F.
- In a food processor or high-powered blender add all base ingredients and blend until smooth. Note if you are using a blender you may need to stop and stir periodically as the batter is thick! If you are having trouble blending try adding 1 teaspoon of water at a time to help thin slightly.
- Once brownie batter is smooth, grease or line a 12-cavity muffin tin (NOT a mini muffin tin) to ensure batter does not stick! Add about 3tbsp of batter into each cavity.
- Bake for about 15 minutes or until a toothpick inserted into the center of the brownies comes out clean.
- Allow to cool and drizzle with softened peanut butter, melted chocolate and sprinkle with chopped pecans.
Notes
*To make these brownie bites vegan feel free to substitute the egg with 1 flax egg or egg substitute of choice (see full text above for flax egg instructions)
*Coconut oil can be substituted with melted butter
Storage: These brownie bites store best in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
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