Description

Deliciously fudgy and healthy Black Bean Brownie Bites made with wholesome ingredients like black beans, cocoa powder, and oats. These mini treats are naturally sweetened with maple syrup and coconut sugar, and studded with chocolate chips for an indulgent yet nutritious snack. Perfect for a quick dessert or on-the-go bite, these brownies are gluten-free and packed with protein and fiber.

Ingredients

Scale

Main Ingredients

1 can (15 oz) black beans, drained and rinsed
2 tbsp unsweetened cocoa powder
1/2 cup rolled oats
1/4 tsp salt
1/3 cup pure maple syrup or honey
2 tbsp coconut sugar or regular sugar
1/4 cup coconut oil, melted
2 tsp vanilla extract
1/2 tsp baking powder
1/2 cup chocolate chips (dark or semi-sweet)

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners to ensure the brownie bites don’t stick.
Combine Ingredients: In a food processor, add the drained and rinsed black beans, cocoa powder, rolled oats, salt, maple syrup (or honey), coconut sugar, melted coconut oil, vanilla extract, and baking powder.
Blend to Smooth Batter: Blend all ingredients until completely smooth, making sure to scrape down the sides of the food processor bowl as needed to ensure an even mixture.
Add Chocolate Chips and Mix: Stir in the chocolate chips gently into the smooth batter.
Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin tin, filling each cavity.
Bake: Bake in the preheated oven for 10-12 minutes or until the tops are set and a toothpick inserted comes out mostly clean.
Cool: Let the brownie bites cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

For best results, ensure black beans are well rinsed to remove any canned taste.
You can substitute honey for maple syrup if preferred.
Use dark or semi-sweet chocolate chips depending on your sweetness preference.
These brownie bites keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Perfect for a gluten-free and protein-rich dessert option.