Super Moist Black Bean Brownie Cupcakes (Low-sugar, Grain-free)

Another black bean brownie recipe so soon?? Uhm yes. Because I love them so.

After my last bean brownie recipe (which is yummy, if a little on the dry side) I went back to work to create a moister version. And succeeded, big time.

Recipe making is such an evolving art. You come up with something you love, and then inspiration hits and you tweak it. And tweak it. And, if you're lucky, you love the new recipe too. So it's safe to expect future versions of this - it's so yummy, it's worth the time and effort to perfect.


Why brownie cupcakes? Two reason.
1. Faster bake times (when you want brownies, you want brownies).
2. These are so moist, it's just easier to skip the cutting.

What you'll need:

• 1 can rinsed black beans

• 1/3 cup yogurt

• 3 tablespoons honey

• 2 teaspoons vanilla

• 4 eggs

• 1/4 cup melted butter

• 1/3 heaping cup cocoa

• 1 teaspoon baking powder

• pinch salt

Yields approx 18

Combine dry ingredients (cocoa, baking powder, and salt) in a bowl and thoroughly mix. Add wet ingredients (beans, honey, vanilla, yogurt, eggs, and butter) to a high-powered blender and process until beans are smooth. Pour the dry ingredients into the blender and mix'er up. Once all is combined, pour into a greased muffin pan and bake at 350F for 12-15 minutes or until a toothpick emerges cleanly from the center of one of the cupcakes.

* Give them time to cool completely before you try to remove them. I chilled them in the fridge and then used a butter knife to gently loosen.


Like I said, if I somehow improve on this recipe in the future, you can expect another recipe. But for now, this one's pretty awesome.