Black bean brownie muffins

Black beans add rich fudginess to these decadently dense chocolate brownies, made in muffin cups and topped with chopped nuts and chocolate.

Black bean brownies. Credit: Mary Makes It Easy / Geoff Geroge

• makes

  12

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 2 cups canned black beans, drained and rinsed
• 3 eggs
• ¼ cup (60 ml) canola oil
• 1½ tsp vanilla extract
• ½ tsp instant espresso or instant coffee powder
• ¾ cup (90 g) cocoa powder
• ⅔ cup (133 g) sugar
• 1 tsp baking powder
• ¼ tsp kosher salt
• 50 g (about ⅓ cup) semi-sweet chocolate chips
• ⅓ cup (about 30 g) chopped nuts
• Flaky sea salt

Instructions

1. Heat oven to 180°C (350°F) and lightly grease a standard 12-cup muffin tin with non-stick cooking spray.
2. Add the beans to a food processor fitted with the blade attachment and blitz until smooth, scraping down the sides of the bowl as necessary. Add the eggs, oil, vanilla and instant espresso or coffee and blitz to combine.
3. In a medium bowl, whisk together the cocoa, sugar, baking powder and salt. Add the dry ingredients to the food processor and pulse to combine, scraping down the bowl once or twice.
4. Divide the batter into the prepared muffin tin and scatter the tops of each brownie with chocolate, nuts and a small pinch of flaky sea salt.
5. Bake the brownies for 22 to 25 minutes or until the edges are set but the centre is still a bit fudgy. Allow the brownies to cool in the pan.
   

Note

Store at room temperature in a sealed container for up to 3 days or in the freezer for up to 3 months.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.