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These brownies are very moist and dense, thanks to the beets and black beans. They are high in fibre, and relatively low in refined sugar.

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Ultimate sneaky black bean beet brownies

Coconut oil
2
tbsp
Black beans
1 15 oz
can
Beets
1 15 oz
can
Dates
6
Vanilla extract
1
tsp
Cocoa powder
3/4
cup
Sea salt
1/4
tsp
Brown sugar
1/2
cup
Baking powder
1/2
tsp
Eggs
2
Preheat oven to 350 degrees.
To liquify
2 tbsp Coconut oil
place it in an oven safe dish in the oven while it preheats.​
Grease a 12 slot muffin pan and set aside.
In blender or food processor, blend
1 15 oz can Black beans
1 15 oz can Beets
2 tbsp Coconut oil
1 tsp Vanilla extract
​​​​until very smooth.
Add to blender the
6 Dates
and blend until the dates are broken up.​
In a large mixing bowl, combine the 
3/4 cup Cocoa powder
1/4 tsp Sea salt
1/2 cup Brown sugar
1/2 tsp Baking powder
and mix well.​​​​
Add to the mixing bowl the blended mixture, as well as the 
2 Eggs
​Mix well.
Evenly distribute the mixture into the muffin pan slots.
Bake for 25 minutes or until brownie edges start to pull away from the side of muffin pan.
Let cool for 30 minutes before removing from muffin pan. 
black-bean-brownies