Black Bean Brownies

Our houseguest, Jackie, mentioned the vegan black bean and maple syrup brownies served at her mother's vegan cafe. They are her favorite, she mentioned tantalizingly. I searched for recipes on the internet and have now tried several versions of these flourless brownies. The first recipe I tried from The Minimalist Baker was the best. They had a strong cocoa component and were made with flax eggs and coconut oil. The Whole Foods recipe uses sugar and is more cakey, though the version from Eating Bird Food uses maple syrup is more in line with what Jackie was describing.

Sure, they're a bit soft and sticky, but who can complain? They are super quick to make and you can eat your brownies and get your fiber at the same time! To gild the lily, consider making the water ganache topping.

Black Bean Brownies
Adapted from the Minimalist Baker
Makes 12

1 (15-ounce) can black beans, drained and rinsed (red adzuki beans work too)
2 flax eggs (2 Tblsp ground flax seed + 6 Tblsp water)
3 Tblsp melted coconut oil or melted ghee
3/4 cup cocoa powder
1/4 tsp sea salt
1 teaspoon pure vanilla extract (gluten-free)
1/2 cup rappadura or sucanat (1/4 cup Zing stevia blend for a virtually sugar-free version)
2 Tbsp molasses or maple syrup (optional)
1 1/2 tsp baking powder
1/3 cup gluten-free/dairy-free/soy-free chocolate chips

Preheat oven to 350°F. Grease 12 regular muffin tins.

Rinse and drain the black beans. In the bowl of a food processor, combine the flax seeds and water. Pulse a few times and let rest while you gather ingredients.

Add the beans, coconut oil, cocoa powder, salt, vanilla, maple syrup and molasses (if using) to the food processor. Process for a minute, scrape down the sides and process again for another 2 minutes. The batter should be smooth and the consistency of a soft frosting. If it is too thick, add a spoonful of water and blend again.

Transfer mixture to the prepared muffin tins. Divide evenly between 12 tins. If you're not planning to frost them, scatter the chocolate chips over the tops.

Bake for 20-25 minutes, or until the tops are dry and the brownies pull away from the sides. Cool for at least 30 minutes before taking them out of the pan. They will be moist. Store chilled until ready to frost. These also freeze well.

To make the water ganache, melt the chocolate chips in 1/3 cup of water over low heat. Stir often until smooth. You can add a little spoonful of coconut oil for shine. Frost the chilled brownies. Enjoy!