Black Bean Brownie Bites

Black Bean Brownies

adapted from Minimalist Baker (I LOVE HER RECIPES – but they are in no way low sugar, FYI)

Makes 14-18 brownie bites



  • 1 15 oz can black beans, drained and rinsed
  • 2 large eggs
  • 3 Tbsp coconut oil, melted
  • 3/4 cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 heaping coconut palm sugar
  • 1 1/2 tsp baking powder
  • 1/2 cup dark chocolate chips (or other type)
  • Optional Toppings: chopped Walnuts, pecans chocolate chips


  1. Preheat oven to 350 degrees.
  2. Generously grease a 12-count regular size muffin tin.
  3. Puree black beans through baking powder in a food processor for about 3 minutes, scraping down sides, you want this very smooth!
  4. Stir in chocolate chips and pour batter into cupcake pan. Fill about 1/3-1/2 of the way full (makes about 16 brownies). Sprinkle on additional toppings.
  5. Bake for 20 minutes at 350 degrees.
  6. Let them cool 30 minutes, then remove from pan and cool entirely before refrigerating or freezing (they are so good frozen!)
  7. Store in an airtight container for a few days, or freeze for longer storage.

A vegan alternative recipe can be found at MINIMALIST BAKER.

Nutrition: I wrote down the nutrition somewhere for this recipe and I lost it. I will get back to you on this!


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