5 from 1 vote
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Fudgy Two-Bite Brownies

These brownies are lightly crunchy on the outside, and soft on the inside. They are grain-free, gluten-free and dairy-free. Made with a secret ingredient that no one will ever guess, they’re the perfect healthy treat!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24 brownies
Author Ashley

Ingredients

  • 1 540 ml can organic black beans drained and rinsed
  • 3 tbsp avocado oil
  • 1/3 cup organic cane sugar or sub coconut sugar
  • 2 eggs
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp non-dairy milk I use hemp
  • 1 tbsp strong coffee optional
  • 1/2 cup mini-chocolate chips divided

Instructions

  1. Preheat oven to 350 degrees

  2. Place all of the ingredients except the chocolate chips in a blender. Puree on medium-high until all of the ingredients are well-combined and smooth. (You may need to scrape down the sides of the canister a few times).

  3. Add 1/4 cup of the chocolate chips to the batter, and pour the batter into greased mini-muffin tins. 

  4. Sprinkle with the remaining chocolate chips. Bake for 15-18 minutes, until the tops start to crackle.

  5. Remove from the oven, and let them cool in the pan for 10 minutes.

  6. Transfer to a cooling rack to finish cooling. Store in the fridge for up to 1 week.

Recipe Notes

This brownie batter can be a little sticky, so make sure the pan is well coated. I’ve had good luck with coconut oil and avocado oil.

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