Black Bean Brownie Bites

Black Bean Brownie Bites!

Well friends, it’s been too long. I haven’t posted in about 11 months and I sincerely apologize. Life has been wonderful in this past year and I just don’t have a reason to why I have been gone for so long. But you know what?? I am back! :)

Today I came home from work and I wanted to bake. But more than that, I wanted to blog! This is a rarity. I have baked plenty of delicious things in the past year, but never had the desire to photograph it and write it up for all of you. I think today was different because I didn’t spend my day sitting in front of a computer, so I don’t mind typing now.

So let’s talk brownies. I love them. And today I wanted a serious brownie, but I wanted something on the healthy side of life. I had heard about black bean brownies, and decided to give them a try today. I reviewed a whole bunch of recipes and ultimately decided that one that baked brownies in mini muffin pans would be best for me to ration out brownies.

I was able to work on the recipe and lighten it up a bit, so each cute little brownie bite is 1 PPV…in Weight Watchers, that means 1 PointsPlus Value. I cut out the oil in the original recipe and used pumpkin instead. I wanted to use applesauce, but the jar we had in our fridge was no longer good. Luckily I keep pumpkin on hand! Oddly enough, the brownies tasted a little dry when they were warm but moist when fully cooled. So, I guess these brownies are best cooled! :) Your really can’t taste the black beans and they add soooo much fiber and protein. Also, these brownies are totally gluten free! There is NO flour. :)

Next time around I would probably pulse the black beans without any other ingredients in the food processor and then add the other ingredients to the mix. I think that they need to be totally and completely pulverized before trying to bake with them.

Black Bean Brownie Bites

1 (15-ounce) can black beans, well rinsed and drained

2 large eggs

3 tablespoons pumpkin puree

¾ cup cocoa powder

pinch of sea salt

2 teaspoons vanilla extract

2/3 cup raw turbinado sugar

1½ teaspoons baking powder

¼ cup mini chocolate chips

1 teaspoon sea salt

Preheat oven to 350°F. Spray mini muffin pans with cooking spray.

Puree  black beans through baking powder in a food processor for about 3 minutes, pausing once to scrape down the sides, until the consistency of brownie batter. Add mini chocolate chips and pulse to mix.

 

This is everything from black beans to baking powder!

Ohhh oh, we're halfway there!

Oh hey, brownie batter. Imagine that!

Chocolate chips are just a necessity. You have to add them. You HAVE to.

Fill mini muffin tin to just below the top with batter, about 1 tablespoon each. Bake for 12 minutes or until the edges start to pull away from the sides and a toothpick stuck into the center comes out clean.

A cookie scoop is perfect for this!

Remove from the oven, sprinkle with sea salt, and let cool completely before removing from pan. Makes 36 brownie bites.

Add salt and let them cool!

Adorable black bean, chocolate perfection!

Thanks for reading and coming back to Baked By Buttercup!

<3 Buttercup

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