Shhh...don't tell anyone that these have lots of top secret ingredients that make them good for people, just let them indulge in the sweet, chocolate fudge deliciousness!
3 tablespoons ground flax seed
1/2 cup water
3/4 cup medjool dates - seeds discarded (about 11)
1/3 cup coconut oil
2 teaspoons vanilla extract
3 cups cooked black beans - drained and rinsed
3/4 cup cocoa powder
2 1/4 teaspoon baking powder
1/4 teaspoon salt
36 pecan halves (about 1/2 cup)
Preheat oven to 350 degrees.
Spray a 12 slot cupcake pan with non-stick spray or use a paper towel to spread oil in each cupcake slot. Set aside.
In a small bowl, mix ground flax seed and water. Set aside.
In a large food processor, fitted with a metal blade, puree the dates, coconut oil and vanilla extract until the dates are a smooth paste.
Add flax mixture, black beans, cocoa powder, baking powder and salt. Blend until a smooth paste.
Scoop 1/3 cup of the mixture into each cupcake slot.
Top each brownie with 3 pecan halves.
Bake in the oven for about 20 minutes. Until toothpick inserted in the middle comes out mostly clean. Centers will still be a bit soft which gives the brownies their fudginess.
Let brownies cool for 10 minutes in the cupcake tins before you remove them. If you remove them too quickly, they will fall apart. I like to use a butter knife to help leverage them out.
Comments: You can also top them with mini chocolate chips (see photo) or leave all toppings off completely.
Serving suggestions: would go great with a scoop of vanilla ice cream on top!
Yields/servings: makes 12 brownies. Serves twelve.
How to store leftovers: store in an airtight container in the refridgerator for up to 1 week.
Measuring cups: 1/3, 1/2, 3/4 and 3
Tablespoon measurements: 1
Teaspoon measurements: 1/4 and 1
Large food processor fitted with metal blade
Spatula for scrapping food processor
12 slot cupcake pan
Small mixing bowl
Estimated total time from start to finish: 30 minutes
Preparation: 10 minutes
Cooking: 20 minutes
Nut free (if you omit the pecans)