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
- Crushed walnuts
- Dairy-free semi-sweet chocolate chips (Lily’s semi-sweet style baking chips)
- Preheat oven to 350F (176C).
- 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.
- 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.
- 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.
- Sprinkle with crushed walnuts, pecans or chocolate chips if desired.
- Bake for 20-26 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, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
- 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
Diet + Florasophy
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