Mini Black Bean Brownies

It’s not a surprise that with five kids we go through a lot of snacks. And the healthiest snacks with the best ingredients get expensive! I’m on a mission to make as many snacks at home as possible this year. So far this year I’ve made homemade z-bars, homemade goldfish, and now these mini black bean brownies! I’ve also made my monster cookie energy bites for years and they’re always a huge hit. These brownie bites remind me of the ones I can buy at the store but are filled with better ingredients. They’re gluten-free, dairy-free, naturally sweetened, and have a protein and fiber kick thanks to a whole can of black beans. As long as you have a food processor or high-speed blender, you can whip up these brownie bites for an after-school snack, to pack in school lunches, or bring on the go for any of your family adventures! This recipe isn’t just one for kids to enjoy, I love to have an afternoon cup of tea with something sweet while I read a few chapters of a book and I absolutely love one of these tasty treats!

Ingredients for Black Bean Brownie Bites

• Black beans: One can of black beans, rinsed and drained, will go into your food processor or high-speed blender first to make sure they are completely smooth with no larger chunks. If we add all of the wet ingredients at once, they won’t blend as smoothly!
• Eggs: Since the eggs are blended in the food processor, they act as both a binder and a leavening agent. I wanted these to be more dense and fudgy and resemble brownies, not muffins, so you won’t see any baking powder or baking soda in this recipe.
• Oil: I used melted coconut oil in this recipe but any oil will do.
• Peanut butter: We aren’t using too much peanut butter in this recipe, just enough to give some healthy fats and extra protein as well as a subtle nutty flavor.
• Coconut sugar and honey: Our two natural sweeteners in this recipe! You can substitute pure maple syrup for the honey and brown sugar can be substituted for the coconut sugar. I use both sweeteners in this recipe because of the depth of flavor and caramelly notes that come from the coconut sugar or brown sugar.
• Almond flour: Almond flour is so good in this recipe because it keeps the black bean brownies gluten-free, but the texture of the almond flour also keeps them fudgy and dense.
• Cocoa powder: We need cocoa powder for that chocolatey brownie flavor!
• Mini chocolate chips: You can leave these out if you want, but I love the double dose of chocolate.

How to Make Black Bean Brownie Bites

• First, preheat your oven and drain and rinse your black beans and add them to a food processor. If you don’t have a food processor, a high-speed blender also works! Blend for a minute or two and then add in the oil and eggs. Blend for a few minutes to allow the black beans to be as smooth as possible.
• Next, add in the vanilla extract, honey, peanut butter, and coconut sugar. Blend well again.
• In a medium bowl, whisk together the almond flour and cocoa powder. Add the wet ingredients to the dry ingredients and mix to combine, then fold in the chocolate chips.
• Spray a mini muffin tin with nonstick cooking spray. Evenly distribute the batter between the 24 spaces and bake for 20 minutes until a toothpick inserted into the center comes out clean.
• Remove from the muffin tin and enjoy! I can’t help but enjoy one of these healthy black bean brownies straight from the pan while they are still warm!

When to Make Brownie Bites

• When you need an on the go snack, for you or for your kids! Make them on a Sunday (involve your kids in the process!) and throw a few in a bag to take to the soccer field, park, zoo, playdate, or really any day of the week because kids always need a snack. Grab one for yourself too, they pair well with a cup of coffee!
• When you’re in a school lunch rut. These are the perfect sweet addition to my kids’ lunchboxes, and they have no idea that they are filled with great ingredients!
• When you’re hosting a bunch of kids. The peanut butter can be substituted for sun butter and since they are gluten-free and dairy-free, we’re avoiding a lot of common allergens in this recipe.

These will definitely be in our snack rotation here because my whole family approves of this recipe, and I know that yours will too!