These brownies are so good and are protein rich with all the black beans. If you want to make these vegan, you can substitute the eggs for flax eggs. I would highly recommend adding the chopped pecans!
1 ½ cups cooked black beans
2 flax eggs*
3 tbsp coconut oil, melted (sub butter)
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp sea salt
1 tsp pure vanilla extract
¼ cup coconut sugar *could sub pureed dates for both coconut sugar & maple syrup
¼ cup maple syrup
½ cup semi sweet chocolate chips + more for topping
½ cup chopped pecans *optional
*Flax eggs= 1 tbsp ground flax to 2-3 tbsp water. Mix and let sit until thick, about 2 minutes
- Preheat oven to 325 F, lightly grease a muffin tin or 8 x 8 baking dish
- Pulse black beans in a food processor until smooth
- Add in remaining ingredients except chocolate chips and nuts if using. Puree until super smooth
- Pulse in chocolate chips and nuts
- Divide batter between muffin tin or spread in an even layer in the baking dish. Top with additional chocolate chips and bake for 15-20 minutes in muffin tin or 25-35 minutes in the baking dish.