Fudgy Bean Brownie Bites (Printable View)

Fudgy, gluten-free brownie bites full of fiber.

# What You Need:

→ Wet Ingredients

01 - 1 can black beans, drained and rinsed (15 oz)
02 - 2 large eggs
03 - 1/3 cup pure maple syrup or honey
04 - 1/4 cup coconut oil, melted
05 - 2 tsp vanilla extract

→ Dry Ingredients

06 - 1/2 cup unsweetened cocoa powder
07 - 1/3 cup coconut sugar or brown sugar
08 - 1/4 cup gluten-free oat flour
09 - 1/2 tsp baking powder
10 - 1/4 tsp baking soda
11 - 1/4 tsp fine sea salt

→ Add-Ins

12 - 1/3 cup dark chocolate chips (gluten-free certified)
13 - Optional: 1/4 cup chopped walnuts or pecans

# How To Make It:

01 - Preheat the oven to 350°F. Line a mini muffin tin with paper liners or lightly grease with cooking spray.
02 - In a food processor or blender, combine black beans, eggs, maple syrup, coconut oil, and vanilla extract. Blend until completely smooth.
03 - Add cocoa powder, coconut sugar, oat flour, baking powder, baking soda, and salt. Blend again until well incorporated and creamy.
04 - Fold in chocolate chips and optional nuts with a spatula.
05 - Evenly spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 18–20 minutes, or until the centers are set and a toothpick inserted comes out with moist crumbs.
07 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • Gluten-free and vegetarian, suitable for many dietary needs.
  • Used black beans to boost fiber and add moisture without compromising fudginess.
  • Sweetened naturally with maple syrup or honey for a wholesome treat.
  • Quick and easy to prepare, perfect for an everyday dessert or snack.
  • Chocolate chips provide decadent bursts of flavor and texture.
02 -
  • Use a food processor or high-speed blender for the smoothest batter.
  • Ensure beans are rinsed well to eliminate any canned flavor.
  • Filling muffin cups three-quarters full avoids spillover and ensures even baking.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate up to a week.
  • Experiment with adding other mix-ins like seeds or dried fruit for variety.
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