Gluten free, vegan brownies adapted from The Minimalist Baker
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Ingredients:
1 15 oz. can black beans, well rinsed and drained (plain, not seasoned)
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2 large flax "eggs" (3 TBSP flaxseed meal + 6 TBSP warm water, see "Directions") no actual eggs are used
3 TBSP coconut oil, melted (or substitute other oil of choice)
3/4 cup cocoa powder (I use Hershey's Special Dark)
1/4 tsp sea salt
1 tsp vanilla extract
¾-1 cup sugar; to taste (no problem tasting batter; no raw eggs) *I use natural or demerara sugar
1 1/2 tsp baking powder
**Optional toppings: mini chocolate chips, toasted pecans or other nuts, shredded coconut flakes, favorite fruit spread or jam…be creative!
Directions:
Preheat oven to 350 degrees, lightly grease (pan spray) a 12-cavity cupcake/muffin pan
Thoroughly rinse and drain black beans, prepare flax "eggs" by combining flax and water in a small bowl and let sit about 5 minutes, stir again; add beans and flax mix to bowl of food processor.
Add remaining ingredients and puree-about 3 minutes-scraping down sides as needed.
Evenly distribute batter into muffin tin; smooth the tops with a spoon or your finger.
Add toppings if desired
Bake for 20-26 minutes; until the tops are dry and edges start to pull away from sides (mine take 20-22 minutes)
Remove from oven, let cool ~30 min before removing from pan. They're tender, be careful!
The insides are meant to be fudgy so don't be concerned if they seem too moist.
Store in an airtight container; refrigerate to keep longer.
