Fudgy Black Bean Brownie Bites Food
FUDGY BLACK BEAN BROWNIE BITES
Rich, decadent, chocolaty ... these almost truffle-like brownie bites have a secret ingredient they'll never guess.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan liberally with coconut oil or use an oil mister.
- Add the chocolate chips or baking bar (broken up) to a heat-proof bowl set over pan of simmering water, double-boiler style. Add the coconut oil and heat, stirring constantly, until the chocolate has melted. Carefully remove the bowl (use an oven mitt to help avoid steam burns!) and set aside.
- Add the black beans, cocoa powder, maple syrup, salt, and vanilla extract to the pitcher of a blender (you can also use a food processor fitted with the S-blade). Pour in the melted chocolate and coconut oil mix. Puree until completely smooth. Add the eggs and puree again until completely blended.
- Divide the mixture between the mini muffin cups. I pour it straight out of the blender right into the cups - easy peasy! Top with mini chocolate chips.
- Bake until set, no longer wobbly, and your finger springs back when you gently poke the top, 12-15 minutes.
- Remove from oven and let cool for 10-15 minutes. Use a butter knife to loosen any stuck edges, carefully remove the brownie bites from the muffin pan, and place them on a wire rack to cool completely.
- Brownie bites keep in an airtight container refrigerated for 4-5 days. I like to keep them in the freezer, too - I think they taste even better and more truffle-like when frozen!
FUDGY BLACK BEAN BROWNIES
These will not last very long after you make them. Vegan, gluten free black bean brownies adapted from a recipe on Dr. Fuhrmans website.
Provided by momtallica
Categories Dessert
Time 1h45m
Yield 16 brownies, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor combine the black beans, dates, almond butter and vanilla. Blend until smooth.
- Mix in the cocoa powder and chia seeds, blend until smooth.
- Add the almond milk if too dry. (if the cocoa powder doesn't mix in).
- Spread into a 8x8 baking pan lined with parchment paper.
- Bake for 1 1/2 hours at 200 degrees F.
- Cool and cut into squares.
Nutrition Facts : Calories 102.8, Fat 3, SaturatedFat 0.6, Sodium 10.2, Carbohydrate 21.1, Fiber 4, Sugar 14.8, Protein 2.5
BLACK BEAN BROWNIES (SBD)
A great low carb snack! These are not as rich or as moist as traditional brownies but they really satisfy those "baked goods" cravings.
Provided by Pamela
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix all ingredients in a food processor or blender until smooth-you will have to scrap down the sides a few times to make sure it is evenly blended.
- Pour into an 8x8-inch pan sprayed with non stick cooking spray.
- Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Sprinkle additional cocoa powder on top if desired.
- Cover with saran wrap to keep fresh or freeze in individual pieces and defrost in the microwave whenever those munchies set in!
Nutrition Facts : Calories 76.6, Fat 3.2, SaturatedFat 0.7, Cholesterol 47.2, Sodium 100.3, Carbohydrate 7.3, Fiber 2, Sugar 2.1, Protein 4.8
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