Healthyish Chocolate Brownie Bites
I know, dessert with beans, sounds weird right? But trust me, in these brownie bites you won’t even notice the black beans! These are a great treat if you’re looking for something on the healthy side but still want the richness of a chocolate brownie.
Adapted from Minimalist Baker
| Yield: 12 mini bites | Time: 30 minutes |
Ingredients
Half a can of black beans, drained and rinsed well
1 egg or flax egg (1 Tbsp ground flax mixed with 3 Tbsp water)
1 1/2 tbsp avocado or melted coconut oil
1/4 cup plus 2 Tbsp cacao powder
1/4 tsp sea salt
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp cayenne (leave out if you don’t like spice)
1/4 cup maple syrup or honey
3/4 tsp baking powder
1/2 tsp baking soda
Optional toppings: cacao nibs, chopped walnuts
Preparation
Preheat oven to 350 degrees F (176 C).
Lightly grease a 12-slot mini size muffin pan.
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.
Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Optional: Sprinkle with crushed walnuts, pecans or cacao nibs.
Bake for 12-15 minutes or until the tops are dry and the edges start to pull away from the sides.
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, but fully cooked.
Store in an airtight container for up to a few days. Refrigerate or freeze to keep longer.