Flourless Brownie Bites
There are a handful of reasons January is an incredible month. Yes, it’s gloomy, wet, and freezing, but let’s put that aside for a second. January is the best month for health & fitness. Resolutions are on everyone’s mind and that alone is enough to throw up hallelujah hands.
And in response to the drive to move more and eat healthier, plenty of brands put out their best stuff out in January. For example, my local Smiths (or Kroger for some of you) put all of their Simple Truth Organics products on sale. You best believe we are STOCKED UP on cooking oils, sparkling water, spices, beans, and other pantry staples for a helluva price.
Swing by any clothing store in January and prepare to drop some cash. The cutest pieces are released in January and yes, you ought to treat yo self to a few of them. Never underestimate the power of a gym outfit you feel confident in, it can truly work some magic and keep you motivated.
Even restaurants will release nutritious new options like meatless burgers, gourmet salads, and power bowls. When you’re a healthier eater (or even if you’re not but you aspire to be) January makes it so easy.
ONTO THE BROWNIES
I need you to trust me.
I mean it, you’re not going to want to trust me but I need you to. Here’s the thing: there are black beans in these. Keep reading please. I know, that sounds awful and strange and shame on me, how could I do this to you?
They’re amazing—just trust me. Justin and I plowed through these brownies and they lasted a mere 2.5 days in our house. Now I have to make another batch because Justin’s begging for ‘em.
No trace of beans at all! Just rich, dense brownies with gooey chocolate chips inside.
These brownies are pretty easy, too. I have a 24-crevice mini pan and thought it’d be S’CUTE to make mini brownies instead of a standard pan. Boy, were they. But as I list in the recipe notes, you can always use an 8x8 pan or even a standard muffin pan for these, but they will require slightly more cook time.
Do you trust me? Have I ever made you do something awful? (You’re not allowed to answer that question if we went to high school together.)
Chocoholics rejoice: this is one treat you can feel good about. TRUST ME, you can't taste the beans in these. Rich and decadent, they won't last long!
Servings: 24 bites
2 cups black beans (one large can)
1 cup coconut sugar (see note 1)
1/2 cup chocolate chips
1/4 cup cacao or cocoa powder (see note 2)
1 tbsp instant coffee
3 tbsp oil
1 tsp vanilla extract
1 tsp baking powder
Preheat oven to 350 degrees.
Add all ingredients except chocolate chips into a food processor and crush at lowest speed for 45 seconds (or until smooth).
Stir in the chocolate chips with a spatula.
Spray a mini cupcake pan generously with cooking oil then add mixture nearly to the top, leaving just a smidgen of room. (See note 3 for different pan sizes)
Cook for 17-20 minutes or until an inserted toothpick comes out clean.
Use a butter knife to loosen the edges when removing the brownies. They should pop out easily.
Store in an air-tight container for up to 10 days (lol they won't last that long.)
You can use a preferred sugar instead of coconut sugar if you like. Cane sugar or a stevia baking blend will work, although stevia may require less as it's very sweet.
Cacao is a superfood and I prefer its robust taste. It's not sweet and will create a rich dark-chocolatey flavor for these brownies. Cocoa powder can be substituted for slightly sweeter brownies.
If you don't have a mini muffin tin, you can use a standard 12-crevice muffin tin or an 8x8 baking dish. Adjust the time to 20-25 minutes and use a toothpick to gauge when they're cooked.