Black Bean Brownies {vegan, gluten-free}
 
ingredients
  • 2 Tbsp flaxseed meal
  • ½ cup water
  • 1-15 oz. can black beans, drained & rinsed
  • 3 Tbsp coconut oil
  • ¾ cup cocoa powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 3½ Tbsp or 12 packets Truvia natural sweetener (I don't like to, but you can use ½ cup pure sugar if you don't have Truvia on hand)
  • 1½ tsp baking powder
  • ¼ cup walnuts, crushed (optional)
instructions
  1. Preheat the oven to 350 degrees F, and lightly grease a standard-size cupcake/muffin pan.
  2. Combine the flax and water in the food processor. Pulse for a few seconds, then let set for about 5 minutes (it will form a somewhat gooey substance that will be our "egg substitute").
  3. Add all the remaining ingredients (except the walnuts) to the food processor and puree until smooth.
  4. Evenly distribute the batter into the muffin tin.
  5. Sprinkle the tops with your crushed walnuts (if using).
  6. Bake for 25 to 30 minutes, until the edges are slightly dry and begin pulling away from the pan.
  7. Remove from the oven and let cool for about 10 minutes before removing from pan.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2015/01/16/black-bean-brownies/