Black Bean Brownies

I've never really jumped on the black bean brownie train before. I know it was a craze some time ago, and I thought about it several times, but whenever I looked up recipes for said black bean brownies I found them to still be loaded with sugar, etc. and I always just assumed you couldn't get away with putting black beans in brownies without counteracting them with at least equal parts sugar. 

Well, let's just say I was pleasantly surprised and pleased with this sugar-free, vegan, gluten-free version. I think they're better fresh, because after a time in the fridge they do what mashed-up beans do in the fridge--they dry out.

 You can adapt the toppings to your liking, but I do recommend something on top. And the banana ice cream on the side really did the trick! I just did walnuts and date caramel on top of mine, but the recipe also recommends coconut and/or chocolate chips if you're into that kind of thing. 

Black Bean Brownies

 Minimalist Baker

1 15 oz (425 g) can black beans, well rinsed, + drained (~ 1 1/2 cups drained)
2 flax eggs (2 T ground flaxseed + 5 T water)
3 T coconut oil, melted
3/4 C cocoa powder
1/4 tsp salt, plus more for topping
1 tsp vanilla
1/4  C coconut sugar
1/4 C maple syrup
1 1/2 tsp baking powder
1/3 C chopped raw pecans or walnuts, plus more for topping
1/4 C date caramel (optional). You can also add coconut/chocolate chips if desired

1. Preheat oven to 350, and lightly grease a standard size muffin pan. Make sure you've rinsed and thoroughly drained your black beans at this point.
2. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
3. Add remaining ingredients (besides pecans, date caramel, coconut and chocolate chips) and puree - about 1-2 minutes - scraping down sides as needed. You want it pretty smooth.
4. Add some pecans, coconut and chocolate chips and pulse to combine (save some for topping)
5. Add the batter to the prepared muffin tin and smooth the tops with a spoon or your finger. Then add 1 tsp date caramel to each brownie and carefully swirl with a toothpick or knife.
6. Top with remaining coconut, pecans, and chocolate chips. Then bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides of the tin.
7. Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so gently run a knife around the sides, and then lift out with a fork.

Note: The insides are meant to be fudgy, so don't be concerned if they seem too moist. Enjoy with additional date caramel (optional, if desired) and banana ice cream or coconut whipped cream if you feel like it!
Store completely cooled leftovers in an airtight container for up to a few days. Will keep in the freezer up to 1 month. Try to eat sooner rather than later, though, as they tend to dry out.