Mint Chocolate Black Bean Brownie Batter

I had several cans of black beans in my cabinet so I decided to do some experimenting.

My first task was to make black bean brownies – I posted that recipe on Instagram so you can find it here.

The brownies were a little dry, so I thought I’d try something similar, but swap out the raw egg, add in some texture with the mints I found on clearance, and see if the batter was better.

I had never made a “chia egg” so that was really interesting, but it worked as a great swap.

Just add 2 TBSP of chia seeds with 5 TBSP of water and let it sit in the refrigerator for 15 minutes to thicken. You can also use flax seed and make a “flax egg”.

The batter was awesome! It was the perfect amount of sweetness to satisfy a sweet tooth, but enough fiber and thickness to keep you from eating the entire bowl. I’ll definitely be making this again and will use some regular chocolate chips for an all chocolate version.

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