Brownies are a very popular and delicious treat. They are not always thought of as the most healthy snack item. Wouldn't it be nice if there were brownies that were actually healthy and delicious? This recipe provides the yummy taste of brownies but in a way that is much healthier than traditional brownies which are loaded with fat and sugar. These brownies are vegan and gluten free. They will satisfy even the most stubborn of sweet cravings out there. It is best not to tell people what they are made of until they have tried them. Then they can be informed that they need not feel guilty consuming this wonderful treat. Only one bowl is needed and a muffin tin in which to bake them. The steps are not very difficult. From start to finish these brownies can be ready to devour in thirty to forty-five minutes. Here are the steps to chocolaty deliciousness.
Step 1: Preheat the oven to 350º F.
Step 2: Gather the following ingredients:
-15 ounce can of black beans (It is very important that these get rinsed well and then drained. It may also help to dry them off with a paper towel so that there is no added moisture.)
- 2 large “flax eggs” (These can be made by mixing together 1 tbsp of flaxseed meal and 2 ½ tbsp of water and letting thicken for about 5-10 minutes. They can be used in recipes in place of one egg.)
-3 tbsp melted coconut oil (Coconut oil is solid at room temperature. If you microwave it on low heat for 15 seconds it should melt nicely. Just be sure and get the full 3 tablespoons into the bowl after melting)
-3/4 cup cocoa powder (Use a high quality cocoa powder as the lower quality cocoa powders tend to have fillers that do not react as well when baking and can cause the brownies to sink.)
-1/4 tsp sea salt (Regular table salt will work as well.)
-1 tsp vanilla extract (Again, high quality is best.)
-1 1/2 tsp baking powder
-1/2 cup raw sugar (Grinding this in a coffee grinder will make the batter much smoother which will mean less bubbles and pockets of air in the brownies.)
-3/4 cup crushed walnuts or pecans (This is optional and is only a topping.)
Step 3: Grease a 12 slot muffin standard size muffin pan.
Step 4: Add all ingredients except nuts to a mixing bowl and beat on high speed with a hand mixer for about 3 minutes.
Step 5: Pour batter into muffin tins about ¾ of the way full. Be careful not to overfill the cups.
Step 6: Sprinkle crushed nuts on top.
Step 7: Bake at 350º for 22-28 minutes until the edges pull inward and a knife inserted in one of the muffins comes out clean..
Step 8: Let cool for 10 minutes before removing from pan as they can be very sticky when warm. Store them in zip top bags or other airtight container and they will stay delicious for 3-4 days.