Vegan Gluten Free Black Bean Brownies Minimalist Baker Recipes

But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients. Just last week I attempted a vegan gluten free brownie recipe that was a total flop. They didn’t set at all and sort of remained “soup” in the pan. So disappointing. The worst part? I’d wasted an entire bar and a half of my favorite dark chocolate and a decent amount of Earth Balance in the process. Not cheap, not cheap, not cool. Then I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” See, I do reason sometimes, especially when it comes to dessert. These brownies are ridiculously simple to make. They require a handful of ingredients you likely have on hand, and all you need is a food processor (or a blender) and a muffin tin. Does clean up get much easier than that? Let me answer that, NO. Besides being simple they’re insanely delicious. The edges have a slight crispness and the inside is all fudgy, chocolaty goodness. Plus, you don’t have to dirty a knife cutting into them – they’re already baked into bite-size deliciousness. How convenient! Enjoy these plain, with some vegan ice cream (coffee, chocolate, or vanilla), dunked in almond milk, slathered with peanut butter or topped with fresh berries (credit to my smart friend Arleigh for the berry idea). Better yet, I have another idea for these beauties coming up next week. Wish me luck! In the meantime, bake these brownies and tell no one what’s inside…until they’re three bites in and begging for the recipe. Hooray for healthy deception!