Description
Makes 12 you'll-NEVER-guess-these-are-made-with-black-beans brownie cups.
Ingredients
Scale
- 2 eggs
- 1/2 cup maple syrup (125 ml)
- 1 tsp vanilla extract
- 1 can black beans (14 oz)
- 2 TB coconut oil (28 g)
- 6 TB cacao powder (40 g)
- 1/4 tsp fine-grain salt (like table or sea salt)
- 2 1/2 oz dark chocolate (70%), chopped (75 g)
- 1 3/4 oz Medjool dates, pitted and chopped (50 g)
- flaky sea salt
Instructions
- Preheat oven to 400 F degrees.
- Grease a 12-cup muffin pan (I use coconut oil).
- In a small bowl, whisk together the eggs, maple syrup and vanilla. Set aside.
- Drain the beans and rinse well under cold water.
- In a food processor, combine the drained and rinsed beans, coconut oil, cacao, and salt and blend until you have a smooth dough.
- Add the maple syrup mixture and pulse until you have a wet dough. The batter will be pretty loose.
- Pour the batter into a bowl and stir in the chopped chocolate and dates.
- Divide the batter among the 12 muffin cups. Sprinkle the tops with flaky sea salt.
- Bake 12-15 minutes, until the edges begin to brown.
- Let rest 5 minutes in pan, then remove to cooling rack to cool completely.
Notes
You can easily make these vegan by substituting the eggs with 2 TB chia seeds mixed with 4 TB cold water. Then, combine the chia mixture with the maple syrup and vanilla and proceed as instructed.
It can be hard to find a 14oz can of black beans. FWIW, I've successfully made this recipe many times with a 15oz can.
I like to make these with raw cacao powder, but feel free to use traditional cocoa powder instead.
The smaller you chop the dates, the less noticeable (in texture) they'll be. The preference is yours.
I like to store these in the refrigerator, where the cold helps them taste extra fudgy.
Recipe adapted from A Modern Way to Cook by Anna Jones.