You won't believe how sinfully delicious these bites are, yet they are a guilt-free way to enjoy chocolate due to two secret healthy ingredients that no one will guess! This is a great dessert recipe, but you could even get away with having it for breakfast or a snack! I tested this recipe on 18 unsuspecting adults and children (including my husband and daughter) and they all wanted more! Oh, and by the way, I wouldn't recommend telling anyone what's in it until after they eat one and say they love it!
1 (15 oz) can black beans, drained and rinsed (or about 1 1/2 cups cooked beans)
1/4 cup unsalted butter, melted and cooled (you could substitute canola oil)
1/3 cup granulated sugar
1 tsp. pure vanilla extract
2 large eggs
1 cup mashed ripe banana (unsweetened applesauce would also work well)
1/3 cup ground flaxseed meal (I used Bob's Red Mill Whole Ground Flaxseed Meal*)
1/4 cup unsweetened cocoa
1 tsp. instant coffee granules (this deepens the chocolate flavor but can be omitted)
1/2 tsp. baking powder** (I prefer aluminum-free)
1/4 tsp. salt
~1/3 cup semi-sweet chocolate chips (also good with other chips or toffee bits)
Preheat oven to 325 degrees F. Lightly grease or coat 2 (24-cup) mini-muffin pans*** with non-stick cooking spray. Blend black beans, butter, sugar, and vanilla in food processor until smooth. Blend in eggs one at a time and then add banana. In a separate, small mixing bowl, combine the flaxseed meal, cocoa, instant coffee, baking powder, and salt. Add all at once to black bean mixture and pulse to combine. Fill 40 muffin cups almost to the top with batter and drop 4 chocolate chips on each (or you can just fold the 1/3 cup chips into the batter). Place in oven in center rack (you may need to do one pan at a time) and bake for 15 minutes or until toothpick inserted in center of bite comes out clean. Cool in pan on wire rack. I recommend storing in a closed container in the refrigerator to maintain freshness.
*Disclaimer: This is not an advertisement for company and product listed; rather, I have been using this brand in my private cooking for several years.
**This recipe was tested at high altitude (~6000 ft). For lower altitudes, you may need to increase baking powder to 3/4 tsp or 1 tsp.
***If you don't have mini-muffin cups, you could also fill 12 standard muffin cups. I have not tested it this way, so you may need to increase the baking time.
Servings: 10 (4 bites per serving)
Per 4 bites: 206 calories, 26 grams carbohydrate (6 grams fiber), 6 grams protein, 11 grams fat (4 grams saturated)
Per 1 bite: 51 calories, 6 grams carbohydrate (2 grams fiber), 2 grams protein, 3 grams fat (1 gram saturated)
Per regular-size muffin: 172 calories, 21 grams carbohydrate (5 grams fiber), 5 grams protein, 9 grams fat (3 grams saturated)
These brownies are a good source of fiber, plant-based omega-3 fatty acids, antioxidants from lignans, iron, and folic acid.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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