Flourless Black Bean Brownies – YUM!


These babies were a HIT at my house!  I made them into mini muffins so they are just a bite size of goodness 🙂  I used 4 eggs to make the recipe more cake like but 3 eggs would also work.


1 can organic black beans
Coconut oil (unrefined organic) – 2 tablespoons melted & cooled
Cocoa powder – 1/2 cup
Coconut sugar or Maple syrup – 1/2 cup
Eggs x 4
Vanilla – 1 tsp
Coffee – 1 tablespoon
Baking Powder – 1 tsp
Salt – 1 tsp
Dairy / soy free chocolate chips – 1/3 cup

Preheat oven to 350 degrees F.  Coat your muffin tin with coconut or olive oil.   Place beans & 1 egg in food processor and process until well blended.  Add other 2-3 eggs, sugar, coconut oil, vanilla & coffee.  Process again until smooth.  Next add in cocoa and baking powder; process once more until smooth.  Next fold in 1/3 cup of chocolate chips.  Divide batter evenly among muffin cups.  Bake for 25 minutes or until toothpick inserted into middle of a muffin comes out clean.  Cool for 10 minutes.  Keep muffins for a day at room temperature, then transfer to fridge & place in an airtight container.


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