Chocolate Love: Black Bean Cocoa Brownies

Black Bean Cocoa Brownies - Recipe

Guilt-free chocolate for Valentine’s Day, or any other day

 

I like me some chocolate as much as the next yogi.   I recently went to a forum organized by The Arthritis Society that said that eating cocoa was good for preventing inflammation.   Naturally I decided I needed to increase the amount of cocoa in my diet immediately.  I needed to do it though in a way that wouldn’t increase my waist line, another no-no if we’re to keep our joints healthy and our bodies happy.

The solution: black bean and chocolate brownies.  Ewww.  I’ll be honest: they don’t taste like the real thing but they are packed with fiber, cocoa, and healthy goodness.  Try them.  The below recipe is modified from Minimalist Baker and serves 12.

Ingredients

1 3/4 cups cooked black beans.  You can use rinsed and drained canned beans here too (1 – 425 g can).
2 large flax eggs (2 heaping Tbsp ground flaxseed meal + 6 Tbsp water)
3 Tbsp canola oil
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup maple syrup
1 1/2 tsp baking powder
Optional toppings: crushed walnuts ( photo), pecans, or semisweet chocolate chips

Instructions

  • Preheat oven to 350 degrees
  • Lightly grease a standard size muffin tin.
  • Combine flax and water in a food processor.  Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients (except walnuts or other toppings) and puree until smooth, scrape down sides as needed.
  • Evenly distribute the batter into the muffin tin and smooth down the tops with a spoon or your finger.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
  • Remove from the oven and let cool for 30 minutes before removing from the tin; gently remove with a fork.
  • Store in the fridge for up to a few days.  Refrigerate to keep longer.

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