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Posted in: Desserts
Prep Time:
15 Minutes
Makes Approx. 72
Grill time:
15 Minutes

One Bite Black Bean Brownies

On The Grill

Posted on August 24, 2014
One Bite Black Bean Brownies
Serves Makes Approx. 72
Prep Time: 15 Minutes
Grill time: 15 Minutes

When cooking for a crowd there are many times where you have people that have allergies. These are things that need to be considered carefully when selecting a menu. Recently I had the pleasure of cooking for 50-ish people. There were people that were gluten free, dairy free, diabetic, corn free and even egg free! Funnily enough no nut allergies... but I digress. Basically I wanted to finish off the meal that I prepared with a little bit of a sweet treat. I was inspired by The Minimalist Baker's Vegan Gluten Free Brownies to make these, One Bite Black Bean Brownies aren't crazy sweet but they have that hit of chocolate and fudge-ish texture that you like in a brownie.  

Divide the batter
Divide the batter
Divide the batter
Bake over indirect heat for 15 minutes
Divide the batter
Remove from the grill

One Bite Black Bean Brownies

Serves: Makes Approx. 72       Total Time: 30 Minutes


  • 1/4 cup + 1 tbsp. ground flax seed
  • 3/4 cup water
  • 3 3/4 cups of black beans, drained and rinsed
  • 1/4 cup + 2 tbsp. water
  • 1/2 tsp salt
  • 2 tsp. vanilla
  • 1 cup of coconut sugar
  • 3 tsp. baking powder


  • 1/2 cup of your favourite nut like pecan or peanut
    *Only do this if there are no nut allergies
  • 1/2 tbsp. Bone Dust BBQ Seasoning
  • 1 tbsp. coconut oil


Step 1
Preheat your grill to 350°F.
Step 2
In a small bowl or bag (without holes) combine the nuts, coconut oil, and Bone Dust. Shake it up and lay the nuts flat on a baking sheet. Bake for 5 to 10 minutes, over indirect heat, until the nuts are warm and starting to darken a little.
Step 3
In the bowl of a food processor with blades, combine the flax and water. Pulse a few times, then let them rest a minute or two.
Step 4
Add the drained and rinsed beans to the food processor, along with the coconut oil, cocoa powder, salt, vanilla, sugar and baking powder. Purée on high for up to 3 minutes, as long as it takes to make sure that everything is well mixed and the beans are no longer bean-y. If it's too thick, add some water and pulse a couple of times. You're looking for something akin to chocolate frosting.
Step 5
Crush the nuts you seasoned. Grease the tin and then distribute the batter into the mini-muffin tin, you will have to do a couple batches unless you have more than one tin. Top the batter in the tins with the crushed nuts if you are topping your brownies.
Step 6
Bake over indirect heat for 15 to 20 minutes, or until the tops are kinda crispy and a cake tester comes out clean.
Step 7
Let the brownies cool a bit before removing them from the pan, they tend to be a little fragile.
Step 8
Serve as they are, or top with your favourites, like berries and such. Watch these bad boys disappear.
Serve with berries for more sweetness
Serve with berries for more sweetness
Watch them disappear
Watch them disappear

So with these ones, I didn't have the nuts to garnish the brownies, but I sure wish I did. Though, topping them with a single, fresh raspberry or blueberry, was just amazing. Took that chocolate-ness to the next level. Even the picky Baron of Baking (husband) said that they weren't that bad. This is a VERY BIG compliment when it comes to "healthy" food. Actually there were maybe 10 left after feeding the masses, and I tucked them away to bring home, someone came to me as I was cleaning up and asked where they went! They wanted another. I shared, but told them not to tell anyone else. I wanted to save them for myself. Ha Ha Ha.

Happy Grilling! 


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