School lunch box: Black beans brownies

Gluten free, vegan brownies adapted from The Minimalist Baker



1 15 oz. can black beans, well rinsed and drained (plain, not seasoned)

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!



  • 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.
  • THE ORIGINAL: Click here to view the recipe