Description

Fudgy, bite-sized brownie treats made with black beans for hidden protein and fiber. Soft, chocolatey, and naturally flour-free—ideal for healthier snacking or dessert.

Ingredients

1 (15 oz) can black beans, drained & rinsed
1 large egg (or flax egg for vegan)
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/3 cup rolled oats (gluten‑free if needed)
1/2 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips (dairy‑free for vegan)

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Instructions

Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
Blend black beans, egg (or flax egg), maple syrup, and vanilla until completely smooth.
Add cocoa powder, oats, baking powder, and salt; blend until thick and chocolatey.
Stir in mini chocolate chips by hand.
Fill each mini cup nearly to the top and bake for 10–12 minutes, until tops spring back and a toothpick shows moist crumbs.
Cool in pan 5 minutes, then transfer to a rack. Enjoy warm or at room temperature!

Notes

Dust with powdered sugar, drizzle melted chocolate, or sprinkle flaky sea salt for a finishing touch.
Serve with ice cream or fresh fruit for an easy dessert.
Store at room temp (2 days) or in fridge (up to 5 days).
Freeze in layers with parchment for up to 2 months; thaw before serving.