Two-Bite Black Bean Brownies

These brownies are SO delicious, and relatively nutritious as well, although they do contain sugar.

They are gluten-free and if you use egg substitute, they can be Vegan as well.

Makes 26 brownies in mini muffin tins.


15 oz. can black beans, drained and rinsed [~1/2 cup]
3 eggs [ or 3 flax eggs 1 Tbsp. flaxseed meal, 2.5 Tbsp. water each]
3 T coconut oil [or sub canola, vegetable, etc.]
Scant 3/4 c cocoa powder
1/8 t salt
1.5 t vanilla extract
3/4 c granulated sugar
1.5 t baking powder
A heaping 1.5 t  of finely ground espresso powder or instant coffee granules
3/4 c semisweet chocolate chips [non-dairy for vegan]


  1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.
  2. If using flax eggs, prepare flax with water and let rest for 10  minutes
  3. Combine all ingredients except chocolate chips in a food processor [sift in sugar if clumpy] and puree. Then stir in chocolate chips.
  4. Spoon batter evenly into miniature muffin tins (fill to the top) and smooth the tops with a spoon.
  5. Bake for 17 minutes or until tops are dry and starting to pull away from the sides.
  6. Let cool for 15-30 minutes before removing from pan.