Description
These chocolate black bean brownie bites are rich, fudgy, and secretly packed with protein and fiber from black beans. Perfect as a guilt-free dessert or snack, they’re naturally gluten-free and can be made sugar-free for a healthier treat.
Ingredients
Units
Scale
- 1 can (15 oz/425 g) black beans, rinsed and drained
- 2 large eggs
- 1/2 cup (100 g) granulated sugar or preferred sweetener (e.g., coconut sugar, erythritol for keto)
- 1/4 cup (25 g) cocoa powder
- 1/3 cup (80 ml) coconut oil or unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (40 g) chocolate chips (regular or sugar-free), plus extra for topping
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
- Blend the black beans:
- In a food processor or blender, combine the black beans, eggs, sugar, cocoa powder, melted coconut oil, vanilla extract, baking powder, and salt. Blend until smooth and creamy.
- Add chocolate chips:
- Stir in the chocolate chips by hand.
- Fill the muffin tin:
- Spoon the batter evenly into the prepared mini muffin tin, filling each cavity about 3/4 full. Sprinkle additional chocolate chips on top if desired.
- Bake:
- Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- Cool and serve:
- Let the brownie bites cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store brownie bites in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- For a nutty twist, add 1/4 cup (30 g) chopped walnuts or pecans to the batter.
- To make this recipe vegan, substitute the eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water).