In general, I’m not much of a chocolate person. Sometimes, however, I crave something gooey and rich (a Hershey’s bar won’t cut it). These Mexican Hot Chocolate Black Bean Brownies fit are a big Yes when those cravings strike. Simple, vegan, and gluten-free, these are great treats with a kick.
Mexican Hot Chocolate Black Bean Brownies
1 15 oz. can (~ 1¾ cups) black beans, drained and rinsed
2 TBS water
2 TBS ENER G Egg replacer (don’t prepare as the indicated on the box–just use the powder)
3 TBS coconut oil, melted (feel free to sub your favorite baking oil)
¾ cup cocoa powder
¼ tsp sea salt
1 tsp vanilla (I always use Mexican vanilla)
heaping ½ cup raw sugar
1½ tsp baking powder
1 tsp cayenne pepper (replace with 1 tsp cinnamon if you don’t like spice)
handful of mini vegan chocolate chips or chopped walnuts to top
- Preheat oven to 350 degrees and lightly grease a regular-sized muffin pan.
- Put all ingredients (except the topping) in the food processor and pulse for about 3 minutes in 30 second increments, scrapping down the sides after each pulse. The batter should be smooth and close the consistency of chocolate frosting.
- Distribute the batter evenly between muffin slots, smoothing down the top with the back of a spoon.
- Sprinkle with walnuts or chocolate chips, if using.
- Bake for 11 minutes, rotate the pan 180 degrees in the oven, and bake another 11 minutes. Adjust time as needed–you want the edges to pull away slightly from the sides of the pan.
- Let cool 30 minutes before using a fork to remove the brownies from the pan. Keep them in an airtight container for a few days or refrigerate if there are any left after that.