Studded with fresh raspberries, these vegan and gluten-free black bean brownies are not only rich and fudgey, but also secretly loaded with fiber.
- 2 tbsp ground flaxseed + 6 tbsp water
- 1–15oz can black beans, drained and very well rinsed
- 1/4 cup pure maple syrup
- 2 tbsp coconut oil, melted
- 1/2 tsp coffee grounds
- 1½ tsp vanilla extract
- 1/2 cup pitted Medjool dates, packed (about 9 dates)
- ½ cup cocoa powder
- ¼ cup almond meal
- 1½ tsp baking powder
- ¼ tsp salt
- 1–6oz pkg raspberries
- ¼ cup chocolate chips
- Preheat oven to 375F. Spray a mini muffin tin with cooking spray. (You can also make these as bars. Line an 8×8 baking dish with parchment paper and spray with cooking spray. I like to cut two even strips to cover the dish evenly both ways.)
- Add rinsed beans, maple syrup, coconut oil, coffee, vanilla, and dates to the bowl of a large food processor. Process for about 3 minutes, or until smooth. Add 1/4 cup of the raspberries (save the rest), flax mixture, cocoa powder, almond meal, baking powder, and salt. Process again until smooth.
- Using a spatula, stir in in chocolate chips and remaining raspberries.
- Pour batter into prepared muffin tin.
- Bake for about about 25-30 minutes, or until brownies are set in the middle. Allow brownies to completely cool before carefully removing from muffin tin.
- Store brownies in an air-tight container for a couple days and then transfer to the fridge.