Flourless Black Bean Brownie Bites

Ingredients

• 19 oz black beans (Drained and rinsed; approximately 2 scant cups after rinsing.)
• 0.5 cup quick oats (Use certified gluten-free oats if needed.)
• 2 large eggs
• 0.5 cup maple syrup
• 0.333 cup unsweetened cocoa powder (One-third cup.)
• 0.25 cup avocado oil
• 1 tsp instant espresso powder
• 2 tsp vanilla extract
• 0.5 tsp baking powder
• 0.25 tsp salt
• 3 tbsp mini semi-sweet chocolate chips (For topping.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners so the brownie bites can be removed easily.

2. 2

   Add the drained black beans, quick oats, eggs, maple syrup, cocoa powder, avocado oil, espresso powder, vanilla extract, baking powder, and salt to a high-powered blender or food processor.

3. 3

   Blend until the mixture is completely smooth and thick, stopping to scrape down the sides as needed. No visible bean pieces or whole oats should remain.

4. 4

   Divide the batter evenly among the prepared muffin cups, filling each cup approximately three-quarters full.

5. 5

   Sprinkle the mini semi-sweet chocolate chips evenly over the tops of the batter.

6. 6

   Bake at 350°F (175°C) for 16–20 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs rather than wet batter.

7. 7

   Let the brownie bites cool in the tin for several minutes before removing them. They will become easier to handle and more fudgy as they cool.

Notes

The post describes these as wheat-free; use certified gluten-free oats if strict gluten avoidance is required. The linked full recipe may include additional notes and substitutions that are not present in the provided source.

Nutrition per serving

• dessert
• snack
• baked
• flourless
• wheat-free
• high-fiber
• vegetarian
• chocolate