How to Make Fudgy Black Bean-Cocoa Mini Brownies
-
Preheat oven to 350°F (175°C) and grease a mini muffin tin.
-
In a food processor, combine black beans, banana, cocoa, almond butter, flaxseed, almond milk, and vanilla; blend until smooth.
-
Add baking powder and pulse a few times until just mixed.
-
Spoon batter into muffin tin, filling each 2/3 full.
-
Bake 15–18 minutes, until tops look set. Cool in pan for 10 minutes.
-
Carefully remove and let cool completely.
Pro Tips for Perfect Fudgy Black Bean-Cocoa Mini Brownies
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked black beans, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Fudgy Black Bean-Cocoa Mini Brownies?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Fudgy Black Bean-Cocoa Mini Brownies?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked black beans, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.