Vegan black bean brownies, but you’d never know

Try and pretend like you don’t want to eat this. Even that miniscule crumb in the front center. You’d take a finger and eat that, too. Sometimes you need a sweet. And not just one. Maybe you need two, or three. And maybe creamy almond butter is necessary. And a scoop of ice cream. OK, now the dessert is no longer vegan, but it’s a sacrifice I could make.

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Organic ground flaxseeds mix with water to mimic eggs. It’s amazing. And healthy! And your friends never will know.

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Really good cacao powder is important. It makes a difference. Trust me. See how this bag advertises antioxidants and Mayan superfood? It’s not lying. Navitas Naturals makes my favorite.

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These are not chocolatey, but black beans will taste dense and chocolatey when we’re done with them.

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Four packets of Stevia in the raw, plus apple sauce, and organic agave are all we need to sweeten the brownies.

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The batter comes together perfectly in a blender. I used my trusty Vitamix, but use whatever you have — a food processor or standing/handheld mixer.

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I used these vegan chocolate chips to keep up with the vegan thing here. Mega chunks = mega good!

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Go ahead and sift some powdered sugar on top.

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Add a dollop of your favorite nut butter for extreme deliciousness. And yes, you can have two! It’s the weekend. Happy Friday!

Recipe, adapted from Minimalist Baker:

  • 1 15 ounce can black beans, rinsed and drained
  • 2 large “flax eggs” (2.5 T flaxseed meal + 6 T water)
  • 3 T coconut oil, melted
  • 3/4 cup high quality cocoa powder
  • 1/4 teaspoon sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup agave or honey
  • 1/4 cup apple sauce, unsweetened
  • 4 packets (8 teaspoons) Stevia in the raw or other sugar substitute
  • 1 1/2 teaspoon baking powder
  • Additional toppings: nuts, nut butter, chocolate chips, powdered sugar
  1. Preheat oven to 350 degrees Farenheit.
  2. Spray muffin tins with nonstick spray or wipe with coconut oil.
  3. Make flax eggs by whisking flaxseeds and water together. Let sit in a cup for 5-10 minutes for best results.
  4. In a blender or food processor, add the black beans, flax eggs, and all remaining ingredients, except toppings. The batter will be thick, but if it is too thick, add a little water or coconut milk.
  5. Distribute the batter into prepared muffin tins. Top with nuts or chips before baking. Everything else can wait until they are baked.
  6. Bake for 20-25 minutes. Mine took 20 exactly.
  7. Dust with powdered sugar, if desired. If adding nut butter, add it about 10 minutes after removing from oven. Let the brownies cool in the pan for 30 minutes before gently removing.
  8. Store in an airtight container in the refrigerator… IF you have leftovers!
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