These cherry chocolate black bean brownie bites might be a mouthful to say, but they’re just the right size for a Valentine’s Day (or any day) treat.
Black bean brownies have been around for a long time, and I have to admit that I was not quick to jump on the bandwagon when I first saw them. For years, I avoided beans as much as possible because they had THAT effect on me (you know what I mean).
And while I liked the results I got from using bean flours in baked goods, I didn’t like the effect of the bean flour on my system, and my husband really disliked the taste. So I avoided trying black bean brownies. Until last year.
After I went grain free a couple of years ago, I found that my system could handle beans better. While beans aren’t one of my favorite foods, I enjoy eating hummus and chili and a few other bean dishes. And even though beans are not considered paleo, I was doing what worked for my body, not strictly following someone else’s diet rules.
So I decided to give black bean brownies a try. The first time I served them to my family, including my now daughters in law, everyone thought they were good, and no one suspected they had beans in them—even my husband who used to taste bean flour a mile away.
I wouldn’t say they’re exactly a normal brownie flavor, but they are very good. Since I am also avoiding almost all refined sugar, I opted to use honey in this recipe, which adds it’s own flavor to them as well as the dried cherries which are optional, but add flavor and texture.
You could make these in a square brownie pan, but mini brownie bites are nice for a gathering or for giving as treats.
Cherry Chocolate Black Bean Brownie Bites
Yield 3 dozen
Ingredients
- 1 can (15 ounces) black beans, rinsed well and drained
- 3 large eggs
- 1/3 cup melted coconut oil (other oil should work)
- 3/4 cup honey
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup dried cherries, chopped
Instructions
- Preheat oven to 350 degrees F. Line 36 mini muffin cups with paper liners or grease. These can be made in batches if you don’t have enough pans for 3 dozen.
- Place all ingredients except the cherries in a food processor (a blender would probably work too). Process until smooth, about 20 seconds. Add the cherries and pulse until combined.
- Spoon into muffin cups filling almost to the top. The brownies will rise when they bake but level off then they cool.
- Bake at 350 degrees for about 18 minutes or until a toothpick inserted in the center comes out clean.
Courses Dessert
Linda, I am very much like you (and so is my mum!)- We’ve always had digestive discomfort with too many legumes but since going grain free, it’s been a welcome change! I love how we have a very similar mindset to recipes (the natural sweetness too!)- Another one to try this week! Thank you!
Great recipe! But, what can I replace the eggs with, since I can’t have them?
Regards,
These look great, I love chocolate and cherries together! I have actually never tried baking with beans, but beans don’t really bother us so I need to give it a try – your recipe would be a good one start with, they look really yummy 🙂
-Cassidy
When I first went gluten free, there was actually a black bean brownie recipe that I loved and while it still tastes great and folks have always enjoyed that recipe, it calls for a LOT of sugar so I eventually stopped making it. I prefer the honey and cherry factor in these bites, Linda. And I definitely prefer bite-sized brownie bites over brownie squares. 😉
Shirley
Beautiful brownies, Linda! Can never go wrong with chocolate and cherries 🙂 Love that they are honey sweetened too.
These look delicious! I have always avoided these recipes for the same reasons as you…beans and I don’t really get on…but one day I am going to have to try them because they look insanely good!
I love the black bean brownie recipe. I’ve been playing around with adding the leftover pulp from juicing to my brownies. So far the results are mixed.
These look delicious!!