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Greatest plates · Dessert
Chocolate Black Bean Brownie Bites
Fudgy, flourless and egg-free chocolate brownie bites made with black beans — a rich vegan snack or dessert no one will guess is healthy.
Serves 22Prep 10 minCook 10 minDessertVegan
Containsgluten
Inspired by a recipe from Chocolate Covered Katie ↗
Protein 8%Carbs 54%Fat 38%
About 95 kcal a serve — 2 g protein, 13 g carbs, 4 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 22
Method
Heat the oven
175°CPreheat the oven to 175°C and grease a mini muffin pan well. A regular muffin pan also works, or you can smooth the batter into a 20cm square pan.
Blend the batter
Blend allAdd the cocoa powders, oats, drained black beans, salt, maple syrup, oil, vanilla and baking powder to a high quality food processor. Process everything until thick and completely smooth with no beany bits remaining.
In the food processorBlend smooth →
Stir in the chips
Fold inStir the mini chocolate chips through the smooth batter by hand. Do not omit them — they provide the essential sweetness and the difference is night and day.
In the food processorStir in →
Portion the batter
PortionSpoon the batter evenly into the prepared muffin pan, filling each cavity, and press a few extra chocolate chips into the tops if desired.
Bake
10 minBake on the oven's centre rack for 10 minutes. They will look very soft when they come out — that is correct.
Cool and release
Cool 10 minRemove the pan from the oven and let it cool for at least another 10 minutes. Run a knife around the sides of each bite and pop them out onto a plate.
Cook's noteThe chocolate chips are not optional — they carry the sweetness. If the bites seem too soft out of the oven, refrigerate overnight and they firm up beautifully while staying fudgy.
Want it lighter?
about 22 kcal less a serve, all swaps taken
These swaps trim added sugar and fat while keeping enough moisture and structure for the beans and oats to bind. Expect a slightly less sweet, marginally less oily result — still fudgy from the beans, but the version with less maple/oil will be a touch denser and not quite as glossy on top.
0.5 cup pure maple syrup → 0.33 cup pure maple syrup plus 3 tbsp unsweetened applesauce
Cuts a big chunk of added sugar while the applesauce keeps things moist. Noticeably less sweet, so lean into the dark chocolate flavour.
0.25 cup oil → 2 tbsp oil plus 2 tbsp plain Greek yoghurt (or extra applesauce)
Halves the added fat and keeps them moist, but they'll be a little less rich and slightly cakier rather than ultra-fudgy.
0.5 cup mini chocolate chips → 0.33 cup chopped 70% dark chocolate
Less total chocolate and darker, so lower sugar. Still gives melty pockets but a more bittersweet, less candy-sweet finish.
Estimated per serve
95 kcal · 2 g protein · 13 g carbs · 4 g fatestimates, within ~10%
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