Get ready for a chocolatey surprise! This treat is not just decadent and satisfying; it’s also a protein-packed, fiber-filled delight—way more fun than your regular brownie! Now, we know what you’re thinking, “Beans in a dessert? No thanks!” But, this isn’t your average brownie. It’s a little fudgier and satiating for those chocolate cravings. Give it a try and make sure to add it to your fall baking list.
Let us know if you try to make these at home + tag us @sylviacenter.
Prep Time: 1 hour | Serves: 12
Ingredients
1 Tbsp unsalted butter, cold
1 14-oz black beans, drained and rinsed
2 eggs
3 Tbsp coconut oil
1 tsp vanilla extract
¾ C unsweetened cocoa powder
½ C granulated sugar
1 ½ tsp baking powder
¼ tsp salt
¼ C semi-sweet chocolate chips
Method
- Preheat the oven to 350°. Lightly grease a muffin tin using the cold butter.
- In a food processor or blender, blend the beans, eggs, oil and vanilla extract until the mixture is smooth and creamy. Scrape down the sides.
- Add in the sugar, cocoa powder, baking powder and salt, and pulse until incorporated. Tip the mixture into a bowl, and allow the mixture to rest for about 30 mins.
- Add in the chocolate chips and mix until well-distributed. Spoon the mixture into the muffin tin, filling each divot ⅔ full.
- Bake in the oven for 20 mins, until the edges of the brownies start to crisp up and pull away from tin. Remove from the oven, and leave to cool on a wire rack. Serve with fresh raspberries.
| Ingredient | Substitution |
| Chocolate chips | Dried sour cherries |
