“People say in Boston even beans do it…”

Black Bean Brownie Bites

  • Prep time: 10 mins
  • Cook time: 17 mins
  • Total time:  57 mins (of which most is just waiting for them to cool)
  • Serves: 6
These brownies are gluten free which is great for those who have “gone Celiac”. (Sorta inside joke, I feel for those who have celiac.)
  • 1/3 of a 15 oz. can black beans, drained and rinsed (about 1/2 cup)
  • 1  egg
  • 1 T olive oil (or other oil)
  • scant 1/4 cup cocoa powder
  • dash salt
  • 1/2 t vanilla
  • 1/4 c granulated sugar
  • 1/2 t baking powder
  • heaping 1/2 t finely ground roasted barley instant drink
  • 1/4 c semisweet chocolate chips (Sugar free to keep it on the healthy side)
  • dash of coconut sprinkles
  1. Preheat oven to 350 degrees. Lightly grease 6 muffin tins. (Add a bit of water to the empty side, unless you have a muffin tin that holds 6.)  Combine black beans and dried instant barley in a food processor (sift in sugar if clumpy) and puree. Then stir in chocolate chips. Pour batter into muffin tins and smooth the tops with a spoon. Bake for 17 minutes or until tops are dry and starting to pull away from the sides. Let cool for 30 minutes before removing from pan.Recipe adapted from My Little Celebration
  2. I wish I had a two.
  3. There is no two or three, but why have a one, if you aren’t going to list other numbers.
Black Bean BrowniesBlack Bean BrowniesBlack Bean Brownies
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