I know it sounds crazy but these taste great and you can’t tell it’s got beans in it!
1 540 mL (19 fl oz) can no sodium added black beans, drain in strainer and rinse to get rid of foam
3-4 tbsp almond milk
2 flax eggs (2.5 tbsp ground flaxseed and 6 tbsp water)
3/4 cup cocoa powder (vegan)
1/3 cup organic coconut palm sugar (or whatever sugar you’d like to use)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Some chopped walnuts for topping (optional) – I didn’t add
Preheat oven to 350 degrees F.
Put all ingredients into Vitamix or if you have a food processor even better. I pre-mashed the beans in a bowl with a hand masher because the blender sometimes has a bit of trouble with drier thick mixtures.
Blend, adding more almond milk to make it a creamy texture, not too thick something akin to frosting. Add more non-dairy milk if too thick to pour.
Put mixture into a non-stick muffin pan. Optionally add some chopped walnuts on top.
Bake for about 20-25 minutes (or more depending on your oven) until a toothpick comes out clean and it starts to crack and separate from pan.
Let cool for at least half an hour before putting in a container and storing the fridge.
Eat one before putting in the fridge if you want some warm, brownie goodness. 🙂