Description
Obviously, using black beans makes these brownies way healthier, but I’m not even focusing on that fact right now.
These are probably some of the best brownies I have ever made. They are thick, with soft centers, a crunchy top, and fudgy. They melt in your mouth.
Ingredients
- 15 ounces, fluid Canned Black Beans, Drained And Rinsed
- 9 Tablespoons Unsweetened Cocoa Powder
- ¼ cups Almond Flour
- 1 teaspoon Baking Soda
- ⅛ teaspoons Salt
- 1 cup Sugar
- 1 whole Egg
- 4 ounces, fluid Applesauce
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 350ºF.
In a food processor, blend black beans until they form into a smooth paste. You don’t want any chunks of black beans in your brownies.
Add in cocoa powder, almond flour, baking soda, and salt. Pulse the food process a couple more times to combine.
Add in sugar, egg, applesauce and vanilla. Run the food processor until everything is completely mixed together.
Spoon mixture into a mini muffin pan, filling each ¾ full. Bake for 15–20 minutes, or until the brownies are set, pull away from the side of the pan, and a toothpick inserted in the center comes out clean.
