Black Bean Brownies
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 203
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 47 mg
- Sodium
- 202 mg
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 203
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 47 mg
- Sodium
- 202 mg
Ingredients
Directions
- Preheat your oven to 350 degrees F and lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
- Add the beans to a food processor fitted with the blade attachment and blitz until smooth, scraping down the sides of the bowl as necessary. Add the oil, vanilla, instant espresso or coffee and eggs and blitz to combine.
- In a medium bowl, whisk together the cocoa, sugar, baking powder and kosher salt. Add the dry ingredients to the food processor and pulse to combine, scraping down the bowl once or twice. Divide the batter among the muffin cups and scatter the tops of each brownie with chocolate chips, nuts and a small pinch of flaky sea salt.
- Bake the brownies until the edges are set but the centers are still a bit fudgy, 22 to 25 minutes. Allow the brownies to cool in the pan. Store at room temperature in a sealed container for up to 3 days or in the freezer for up to 3 months.
Cook’s Note
Can sizes vary in different countries – here in Canada, they’re around 540 milliliters, in the US, they’re a bit smaller (around 15.5 ounces or 458-ish milliliters). In recipes where a little more or less won’t hurt, I’ve just indicated the number of cans and the approximate size of the can I’d find at the market. For recipes like these brownies, I’ve indicated cups. In places like the US, 2 cups is about a can. In Canada, I guess we like big beans, so you’ll want to measure them out and you’ll be left with about an extra 1/4 cup or so. Just pop them in your fridge for future use, toss them into your next salad or add a dash of hot sauce and dig in.
