Vegan Black Bean Brownies (Gluten free and sugar free)


One of my all time favourite recipes has got to be black bean brownies.  I feel better eating a decadent dessert made with pureed beans….and hey, no flour!  I decided to experiment today with cutting out the sugar and substituting instead stewed raisins and also using a flaxseed “egg” instead of the real deal.

I ate three today alone.


1 15 oz can of black beans, drained and rinsed

2.5 Tbsp of ground flaxseed with 6 Tbsp water

3 tbsp any oil of your choice

1/2 cup lightly packed raisings (or dates)

3/4 cup cocoa powder (high quality is best)

1/4 tsp salt

1 tsp vanilla

1 1/2 tsp baking powder

1. Preheat oven to 350F and line muffin tins with papers (12)

2. Prepare flax “egg”s in a small bowl and set aside to thicken.

3. Add raisins and 2 tbsp of water to a bowl and microwave for 1 minute until steamy and softened.

4. Add all ingredients to a large bowl and puree until smooth.  If it’s a little thick add 1 – 2 tbsp water (should be like chocolate frosting texture).

5. Evenly distribute into 12 muffin cups and smooth the tops as best you can.

6. Bake for 20-25 minutes or until the tops are dry and edges start to pull away from sides.

7. Store in air tight container in the fridge.



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