Fudgy Chocolatey Flourless Vegan Brownies

A quick break from pumpkin and Fall spices, I shifted gears and set my sights toward discovering a rich, fudgy, chocolaty recipe. I've made many chewy, luscious, melt-in-your mouth brownies bursting full of fat and sugar and yumminess, and I was ready to find a recipe offering some level of health benefit to the consumer(s). Success. This recipe is vegan, gluten-free, and loaded with fiber, protein, omega-3 fatty acids, and a plethora of truffly, rich, fudgy textures and flavors. Sink your teeth into one of these chocolaty delights and you may have a chocolate-craving-extinguisher for life.

Fudgy Chocolatey Vegan Brownies {minus the flour}

Makes about 12 muffin-sized brownies

-1 can black beans, well rinsed and drained (~1 3/4 cups) 

-2 flax eggs (I used 3 Tablespoons ground flaxseed + 6 Tablespoons water) or other egg equivalent
-1/4 cup coconut oil (or sub other oil of choice)
-2 teaspoons pure vanilla extract
-1/2 cup coconut sugar
-3/4 teaspoon instant coffee granules
-3/4 cup cocoa powder
-1/4 teaspoon pink Himalayan sea salt
-1 1/2 teaspoons baking powder
-1/3 cup semi sweet chocolate chips
Optional toppings: crush walnuts, pecans or coconut flakes

1. Preheat oven to 350F and spray or line muffin tin. 
2. Combine flax and water in food processor, pulse a few times and let sit a couple of minutes.
3. Add black beans and process until smooth. Add remaining ingredients except toppings and process until smooth and combined (about 3 minutes) scraping down sides, as needed.
4. If the batter appears too thick, add a Tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
5. Stir in the chocolate chips.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spatula, spoon, or your finger.
7. Sprinkle toppings now, if desired.
8. Place in preheated oven and bake 20-26 minutes, until tops are dry and edges pull away from sides.
9. Remove from oven and allow to cool 30 minutes before removing from pan. They will be tender, so remove gently with a fork. 
10. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
11. If any remain, store in an airtight container for up to a few days. Refrigerate to keep longer. 

adapted from this recipe by Minimalist Baker
additional legume-based desserts... Chocolate Chip Chickpea Blondies, Fudgy Chocolate Black Bean Cookies,
Chocolate Chip Chickpea Cookies 
optional substitutions...
-black beans: any other dark beans
-flax eggs: chia seed egg, vegan egg replacer
-coconut oil: vegan buttery spread
-coconut sugar: organic white sugar

Mangia! Mangia!