Stealthily Healthy Black Bean Brownies
- Editors of FitBump
- Feb 12 2015
- 1 comment
We rarely meet a brownie we don’t love. Lottie Bildirici, whose Running on Veggies blog and Instagram account (she has more than 20,000 followers; pro runner and mom Kara Goucher is a fan) showcase her plant-based food philosophy and love of running, agrees—and her fudgy bite-size numbers are a win-win: rich, cocoa-y and packed with fiber and protein, thanks to a black-bean base. (Trust us, it works.) We think they'd be great on Valentine's Day or, really, at any time of year. runonveg.com.
Black Bean Brownies
- 1 15-oz. can (1-3/4 cups) black beans, rinsed well and drained
- 2-1/2 tbsp. flaxseed mixed with 6 tbsp. warm water
- 3 tbsp. of coconut oil (or unsweetened applesauce)
- 3/4 cup cocoa powder
- 1/4 tsp. sea salt
- 1 tsp. pure vanilla extract
- 2 cups dates, soaked
- 1/2–1 cup water or almond milk
- 1-1/2 tsp. baking powder
- Optional Toppings: crushed walnuts or pecans, semisweet chocolate chips
- Preheat oven to 350°.
- Grease a 12-slot standard size muffin pan.
- Add all ingredients except the water or almond milk to a food processor. Blend until smooth. Slowly add slowly add the water or almond milk until the batter is thick.
- Distribute the batter evenly into the muffin tins. Smooth the tops of each with a knife. Sprinkle with the crushed walnuts, crushed pecans or chocolate chips.
- Bake brownies for 35 to 45 minutes or until the tops are dry and the edges start to pull away from the sides of the pan.
- Remove brownies from oven and let cool for 60 minutes before removing. Store them in the freezer.