1½ cups plain cooked black beans (from recipe above)
3 tablespoons soft coconut oil, plus more for oiling the tin
2 tablespoons tahini, almond butter, or other nut butter of choice
1 teaspoon vanilla extract
¾ cup cocoa powder
½ cup + 2 tablespoons coconut sugar
1½ teaspoons baking powder
pinch of sea salt
about 6 oz fresh raspberries (or frozen but not thawed)
Instructions
Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with soft coconut oil.
In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients.
In a large bowl, mash the black beans until smooth. Add the oil, tahini/nut butter, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. Carefully fold in the raspberries. You can also do all this mashing and mixing in a food processor if you prefer.
Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Place in the oven and bake for 25-30 minutes, until the brownies are dry to the touch on the outside and fudgy on the inside. Let cool for at least 15 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container.
Recipe by Golubka Kitchen at https://golubkakitchen.com/meal-plan-mini-creamy-black-bean-bowls-cauliflower-tacos-raspberry-brownies/