These Black Bean Brownie Bites are gluten and guilt-free without sacrificing that rich, chewy taste. They stay moist with the addition of applesauce and get their sweetness from pure maple syrup and chocolate chips. It’s hard to believe how good these really are!
“Pack me something sweet in my lunch”, they say. Okay, my sneaky self replies…”let’s make Black Bean Brownies”. There is no way they are going to go for this and they probably will turn out horrible the first time around I think to myself, but let’s do it anyway. It really was the best decision ever and sporadic recipes tend to always be the best ones. My kids would have eaten a dozen of these at time if I let them, but I packed away most of them in the freezer to save for the dreaded packed lunches. Let’s face it, packing lunches is exhausting! Pinwheels, crust-less sandwiches, bagels, perfectly sliced fruits, star-shaped vegetables are the new norm around here. What ever happened to brown bagging it with the soggy peanut butter and jelly sandwich and frozen Twinkies? These kids don’t even know how good they have it.
I really wanted to be able to eat one (or five) of these without feeling guilty. I’ve been trying to avoid most gluten due to health issues and decided to use oats instead of flour and applesauce to replace most of the fat from oil. Maple syrup adds the perfect amount of sweetness with an extra sprinkle of cocoa powder and chocolate chips. I didn’t do any separate mixing of dry ingredients with the first batch and they turned out just fine. However, I decided to mix the dry ingredients in a separate bowl the second time around and it seemed just as easy to ensure even distribution. Feel free to stir in some chopped pecans with chocolate chips. I decided to just add the pecans on the top for half of the brownies in case my kids didn’t like them.
More to Love:
- 1 15 oz. can black beans; rinsed and drained
- 1/4 c. cocoa powder
- 1 c. Quick Oats
- 1/2 c. pure maple syrup
- 1/4 c. applesauce
- 2 tbsp. canola oil
- 2 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. semi-sweet chocolate chips
- 1/4 c. chocolate chips
- 2 tbsp. almonds; roughly chopped
Add oatmeal to a food processor; pulse until it becomes a fine powder.
Pour oatmeal into a separate bowl. Mix in baking powder, cocoa powder and salt.
Add black beans to the food processor bowl; pulse until mostly smooth.
Add vanilla, maple syrup, canola oil and applesauce. Pulse until combined.
Add oatmeal mixture and pulse until combined.
Stir in chocolate chips by hand.
Spray the mini muffin pan with nonstick cooking spray.
Fill the muffin cups around 3/4 of the way full. Top with a few chocolate chips and a sprinkle of chopped almonds if desired.
Bake at 350 degrees for around 12 minutes or until firm.
Allow muffins to cool for a few minutes before removing from the pan.