These black bean brownie bites are vegan & gluten free. Packed with fiber and protein, these brownie bites are a perfectly healthy treat!
As a vegetarian, beans are a regular part of my diet. Garbanzo beans, cannellini beans, navy beans, kidney beans… and of course, black beans. I love that they’re packed with protein and fiber and they’re just so versatile. Tacos, soup… brownies.
If you haven’t gotten on board the bean-brownie trend, I’m here to tell you that you’re missing out. I’ve made a few different versions and these are my favorite. They even got a thumbs up from Alex, before and after he knew what was in them.
The best part is, you can whip them all up in a food processor so you only have one thing to clean! Also, I’d recommend not using muffin liners because these brownies actually tend to shrink up just a bit, which is how you can tell when they’re finished cooking. Don’t worry, if your spray your pan with a little non-stick spray, they’ll pop right out.
Tips for the perfect black bean brownie bites
- Make sure you melt the coconut oil before adding.
- Be sure to blend the batter very well before you stir in the chocolate chips. You don’t want lots of bean chunks! It doesn’t have to be completely smooth, but you shouldn’t have any large lumps.
- Test the temperature of the batter before adding the chocolate chips. Sometimes blending in the food processor will heat up the batter so much that it could melt the chocolate chips. You may have to let it cool down for a few minutes before adding the chocolate chips.
- Do NOT overbake! Test with a toothpick and make sure you remove them when the toothpick comes out clean. If you over bake them, they’ll dry out.
These black bean brownie bites are vegan and gluten free. They’re low in sugar but high in protein and fiber. They’re an easy, healthy dessert!
- 1 15oz can black beans (rinsed and drained)
- 1/2 cup agave or honey (if not vegan)
- 1/2 cup dutch cocoa powder
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 cup chocolate chips (dairy free, if vegan)
- Preheat oven to 350
- Combine all ingredient except for chocolate chips in a food processor.
- Blend on high until the batter is almost completely smooth.
- Stir in the chocolate chips.
- Spray a mini muffin pan with non-stick spray and scoop 1 1/2 tablespoons of batter into each muffin tin. It should make between 16-18 mini muffin cups.
- Bake for 20 minutes or until the brownies begin to pull away from the sides of the pan just slightly. Do not over bake!
- Let cool completely before removing them from the pan.
- Store in an airtight container.
Make sure your batter is almost completely smooth before you stir in the chocolate chips!
- Serving Size: 1 bite
- Calories: 85
Keywords: brownie bites
These are vegan & gluten free, and thanks to the beans, they actually have a little protein and fiber. Click here for the full nutritional information.
This recipe made about 16 mini brownie bites. Normally, I think cookie > brownie, but these could sway me. They have the bite-sized nature of a cookie and you still get little chunks of chocolate in there, like my favorite chocolate chip cookie. Trust me, these little bites won’t last long!