Black bean brownies

High-fiber recipes: Black bean brownies

This decadent black bean brownie recipe increases soluble fiber content and supports a healthy GI tract. Delicious in its own right as a dessert, it is also the perfect option to support increased fiber for even the most picky eaters.

Black bean brownies

  • 15 oz can black beans, well rinsed and drained (1 can yields about 1 3/4 cups)
  • 2 large flax eggs (2 heaping tbsp flaxseed meal and 6 tbsp hot water makes two flax eggs)
  • 3 tbsp coconut oil, melted (or substitute oil of choice)
  • ¾ cup cocoa powder (the higher quality the better such as this one)
  • ¼ tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 heaping cup monkfruit sweetener
  • ¼ cup honey
  • 1½ tsp baking powder
Toppings (optional) Directions:
  1. Preheat oven to 350F (176C).
  2. Lightly grease a 12-slot standard size muffin pan (not mini). Adjust pan size if altering batch size. Make sure you’ve rinsed and thoroughly drained your black beans at this point.
  3. Prepare flax eggs 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 for about 3 minutes, scraping down sides as needed. You want it pretty smooth.
  4. 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.
  5. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  6. Sprinkle with crushed walnuts, pecans or chocolate chips if desired.
  7. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
  8. 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, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
  9. Store in an airtight container for up to a few days. Refrigerate to keep longer.

Nutrition per serving (2 brownies)

226 calories, 8.3 g fiber, 6.8 g protein, 9 g fat  complete nutrition facts

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