Chocolate Black Bean Brownie Bites Recipe
These Chocolate Black Bean Brownie Bites are a deliciously fudgy, protein-packed treat made with black beans, cocoa, and a touch of natural sweetness. Perfect as a healthier dessert or snack, these bite-sized brownies combine the richness of chocolate with the nutrition of beans, oats, and natural sweeteners in a quick and easy recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 20 mini brownie bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 tbsp regular cocoa powder
- 1 tbsp Dutch cocoa powder (or additional regular cocoa powder)
- 1/3 cup rolled oats
- 1/4 tsp salt
- 1/2 tsp baking powder
Main Ingredients
- 1 can black beans (or 1 1/2 cups cooked black beans), rinsed and drained
- 1/2 cup pure maple syrup (substitute honey or agave if preferred)
- 1/4 cup oil (vegetable or canola) or almond/peanut butter
- 2 tsp pure vanilla extract
Add-ins
- 1/2 cup mini chocolate chips (plus extra for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin pan. You can also use a regular muffin pan or an 8x8 inch baking pan if mini muffin pans are unavailable.
- Blend Ingredients: In a high-quality food processor, combine the black beans (rinsed and drained), regular and Dutch cocoa powders, rolled oats, salt, baking powder, maple syrup, oil or nut butter, and vanilla extract. Process until the mixture is completely smooth and uniform in texture.
- Add Chocolate Chips: Stir the mini chocolate chips into the smooth batter. It's recommended to include the chips for best taste and texture.
- Fill the Pan: Spoon the batter evenly into the prepared mini muffin pan, filling each cup. Press a few extra mini chocolate chips on top of each brownie bite for a pretty finishing touch if desired.
- Bake: Place the pan on the center rack of the oven and bake for 10 minutes. The bites will be soft but set.
- Cool and Remove: Remove the pan from the oven and allow the brownie bites to cool for at least 10 minutes. Run a knife around the edges of each bite to loosen, then pop them out carefully.
Notes
- You can substitute honey or agave syrup for the maple syrup, but try to keep the sweetener amount the same for best results.
- If you do not have Dutch cocoa powder, just use all regular cocoa powder.
- For nut-free version, use vegetable or canola oil instead of nut butters.
- These brownie bites store well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- Freezing the brownie bites is possible; thaw before serving.
- Oats can be ground more finely if you prefer a less grainy texture.
