Fudgyand moist, these low fat, rich tasting brownies are made with black beans and yogurt. These chocolate bombshells are the perfect solution to your healthy Easter dessert needs.
If you’re a regular visitor here then you are probably familiar with the idea of using beans in brownies. My Recipe Box is loaded with baking recipes that take advantage of the goodness of beans. If this is your first time here, then oh baby are you are in for a treat! Now I know what you might be thinking… BEANS?!?!….. in BROWNIES!!?! EEEEK! But I promise, promise, promise that there is absolutely ZERO bean flavor and zero bean texture happening here. The beans provide a fabulous fiber rich substitution for flour in this recipe while plain yogurt replaces all the needless fat that most brownie recipes are loaded with. I classify these as a healthy dessert, but honestly, they are so healthy, you could eat them for breakfast!
These babies are super easy to whip up and I’ve included a couple notes to ensure success.
1) A food processor is ideal here. If you don’t own one, I think a table top blender would work but be sure that you purée the beans until the mixture is completely smooth. Bean chunks are not welcome in my brownies!!!
2) The amount of sugar used is negotiable. I like my brownies to have a deep, dark chocolate flavor. To be sweet but not overly so. I thought that 3/4 cup of sugar was perfect. If you prefer your brownies a bit more sweet, feel free to add an additional 1/4 cup. On the other hand, if you aren’t really a dessert person or don’t have a lot of sugar in your diet, you might think that 1/2 cup is plenty.
3) As with most low fat desserts, it’s incredibly important that you don’t over bake. Keep an eye on the clock and when a toothpick can be removed from the center without dripping batter, they are done!
4) I wanted to make my brownie cupcakes with an Easter theme, so I added coconut and chocolate eggs. So cute right? For your convenience, I’m including the nutritional information for the decorated and plain versions.
That’s it, that’s all. Let’s get our bake on:)
Black Bean Brownie Cupcakes
Yield: 12 cupcake brownie
Prep Time: 10 minutes
Cook Time: 22 minutes
1 15 ounce can black beans, rinsed and drained
1/2 cup plain nonfat yogurt
1 teaspoon vanilla
3/4 cup brown sugar, packed
1/2 cup unsweetened cocoa powder
3 tablespoons white whole wheat flour
1 teaspoon baking soda
Optional: 1/2 cup sweetened coconut
Optional: 36 mini chocolate eggs
Preheat oven 350F
Combine rinsed and drained black beans, yogurt, egg, and vanilla in food processor and puree until completely smooth.
Add sugar, cocoa, flour, and baking soda and puree until smooth.
Divide batter into a lined muffin/cupcake baking pan. *
Optional: If using, sprinkle tops with coconut.
Bake for 22-25 minutes or until toothpick can be removed without dripping batter. Do not overbake!
Optional: As soon as cupcakes are removed from the oven, gently press 3 chocolate eggs into the center.
* I filled my liners just over halfway and got exactly 12 cupcake brownies.
Nutrition Facts Servings 12 Amount Per Serving 1 cupcake Calories 112 Total Fat 1g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 16mg Sodium 232mg Potassium 266mg Total Carbohydrate 23g Dietary Fiber 3g Sugars 14g Protein 4g
Nutrition Facts Servings 12 Amount Per Serving 1 cupcake Calories 183 Total Fat 5g Saturated Fat 3g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 17mg Sodium 253mg Potassium 266mg Total Carbohydrate 32g Dietary Fiber 4g Sugars 22g Protein 5g