Chocolate Brownie Bites with Black Beans!

With no flour or eggs needed, these Moist Chocolate Black Bean Brownie Bites are a delicious homemade vegan snack or dessert you won’t want to share!

Recipe for healthy brownie bites

Chocolate Brownie Bites with Black Beans

Want to quickly become the most popular person at your next party?

Simply whip up a batch of these rich and decadent gooey Chocolate Brownie Bites and watch the entire tray quickly disappear!

The healthy brownie bites can absolutely compete with all conventional brownies made from flour and sugar. Your guests will never guess the secret ingredient.

You might also like vegan chocolate chip cookies

Flourless Flourless Chocolate Brownie Bites

Brownie bites that don’t taste healthy

There are definitely some healthy dessert recipes on my blog that taste healthy too.

For example, no one would confuse my recipe for banana ice cream with Ben & Jerry’s half-baked ice cream, or call chia pudding the most decadent dessert they’ve ever had in their life.

However, these brownie bites taste great with black beans 100% just as rich, juicy, succulent, chocolaty and indulgent than traditional homemade brownies.

They’ll easily rival Entenmann’s famous Little Bites Fudge Brownies or store-bought brownie bites from Costco, Sam’s Club or Target.

If anything, this healthier version is balanced more rich, juicy, chocolaty and decadent. While traditional flour-based brownie bites are often dry and crumbly, the black beans in this healthy recipe keep them super moist and soft without crumbling.

The recipe was inspired by my Black Bean Brownies and Healthy Brownies, two other bean desserts that are a huge crowd favorite, even among people who have absolutely no interest in vegan or healthy eating.

So don’t be afraid to try these out at your next event. You will be surprised at how overwhelmingly positive they are received!

Watch the healthy brownie bite recipe video above

Chocolate Covered Katie Vegan 2023

Black bean brownie flavors

This healthy dessert is incredibly versatile. Feel free to add whatever you typically add to homemade or packaged brownies.

Stir in a handful of grated coconut or chopped walnuts or pecans. Or add a pinch of ground cinnamon or a few drops of pure peppermint extract.

They also taste great if half a teaspoon of instant coffee is sprinkled into the batter before baking. (I use this brand of instant coffee.)

I love using peanut butter in the recipe and tossing in some chopped peanuts or squeezing a vegan peanut butter cup on top of each bite to make chocolate peanut butter brownie bites.

If you’re really lazy, you can just eat the egg-free batter with a spoon and call it quits. Not that I ever did or anything…

Chocolate Brownie Bites with Black Beans

Healthy Brownie Bites Ingredients

Here’s what you’ll need: cocoa powder, oatmeal or almond flour, black beans, your choice of liquid sweetener, a little salt, oil or almond butter, pure vanilla extract, baking soda, and mini chocolate chips.

I know some people will be skeptical about the idea of ​​beans in desserts. But did you know that Entenmann’s brownie bites also contain beans?

This is true; They have soybean oil and locust bean gum. Not to mention the other ingredients, which include sugar, eggs, bleached wheat flour, corn syrup, whey protein concentrate, propylene glycol esters of fatty acids, mono- and diglycerides, sodium stearoyl lactylate, cellulose gum, and artificial flavors.

In contrast, the succulent homemade brownie bites are made with just nine ingredients, with no artificial flavors, gum, corn syrup, or flour.

you can be gluten free, egg free, dairy free, vegan and refined sugar free.

Most importantly, they taste so intensely juicy and delicious that no one will notice the other ingredients are missing!

Ingredients for brownie bites

substitute options

Many people have asked me over the years if they could substitute lentils or another type of bean for the black beans.

Although I haven’t tried it personally, many readers have written to me that they have been successfully substituted with kidney beans, kidney beans, lentils, or adzuki beans.

I don’t recommend steel oats here. If you like, you can use a third cup of white flour, spelled flour, or oat flour instead of the oatmeal.

Two bite brownies

How to prepare the healthy dessert

Preheat the oven to 350 degrees Fahrenheit and grease a mini muffin pan.

If you don’t have a mini muffin pan, you can bake the recipe in a regular sized muffin pan. Or use a 20 inch pan and cut into small or large squares.

Process all ingredients except chocolate chips in a good quality food processor until thick and perfectly smooth.

Stir in the chocolate chips. Pour the batter into the prepared muffin pan, pressing in a few extra chocolate chips if needed.

Bake on the middle shelf of the oven for ten minutes. Remove the pan from the oven and let it cool for at least ten more minutes before running a knife around the edges of each brownie piece and inverting it onto a plate.

Store these healthy bite brownies the same way you would store classic brownies. Once cool, place them in a covered container with a small opening to allow excess moisture to escape. You can stay outside on the counter for a day.

After a day, I recommend placing it in an airtight container and storing it in the fridge for freshness. The brownies should keep for about four to five days.

You can also freeze leftover brownie bites in an airtight container for up to three or four months. Thaw before serving.

If you prefer blondies instead, try these Chickpea Blondies

Healthy Black Bean Brownie Bite Dessert
  • 2 tablespoon regular cocoa powder
  • 1 tablespoon Dutch cocoa powder or additionally regularly
  • 1/3 Cup oatmeal or 1/2 cup almond flour (for keto, try these keto brownies)
  • 1 Can of black beans or 1 1/2 cup cooked
  • 1/4 tsp Salt
  • 1/2 Cup pure maple syrup, honey or agave
  • 1/4 Cup oil or almond or peanut butter
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 Cup mini chocolate chips, or more for garnish
  • Preheat the oven to 350 F. Grease a mini muffin pan. (A regular muffin tin will work, or you can spread the batter into an 8×8 pan.) In a good quality food processor, blend all ingredients except chips until smooth. Stir in chips. (Omit chips at your own risk – I only vouch for final flavor if they’re included!) Add to pan, pressing a few more chips into the rim if needed, and bake on the middle rack for 10 minutes. Remove from the oven and allow to cool for at least 10 more minutes before running a knife around the edges and popping out.View nutritional information

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