Chocolate and Coconut Mini Brownies Image Chocolate and Coconut Mini Brownies Minimize the work of dessert with bite-sized coconut brownies that bake easily in a mini muffin pan. Categories: cookies, brownies & bars dessert organic granulated Servings 24 mini brownies Ingredients 3/4 cup low-sodium black beans, rinsed and drained 3 tablespoons unrefined coconut oil 2 eggs 1/3 cup cocoa 1/2 teaspoon vanilla extract 2/3 cup Organic Raw Cane Sugar 1/4 cup dark chocolate chips (60% cocoa) 1/3 cup gluten-free flour blend 1/2 teaspoon baking powder 2 teaspoons reduced-fat coconut, unsweetened, finely shredded ("macaroon shred") Organic Raw Cane Sugar Instructions Preheat oven to 350° F. Spray 2 mini muffin pans (24 cups total) well with non-stick spray. In medium capacity food processor, pulse beans with coconut oil until beans are puréed. Add eggs, cocoa, vanilla and sugar. Pulse quickly until ingredients are just blended. Turn mixture into 2-quart bowl. Fold in chocolate chips. Sift flour and baking powder together and fold into batter. Portion 1 tablespoon batter into each cup. Sprinkle 1 teaspoon coconut on top. Bake 12 minutes or until bites are firm to the touch and toothpick comes out almost clean. Do not over bake. Collection of Our Favorite Cookies, Brownies & Bars Vegan Sugar Cookies READ MORE Cut Out Cookies READ MORE Dairy-Free Brownie Thins READ MORE Meyer Lemon Crinkle Cookies READ MORE Vegan Pumpkin Cookie Cake READ MORE Gluten-Free Gingerbread Cookies READ MORE Chocolate Chip Cookie Sandwich READ MORE Mini Skillet Chocolate Chip Cookie READ MORE No-Bake Mixed Berry Cheesecake Bars READ MORE Rate & Review Rate & Review Name Comment Rating Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 By Clicking "I agree",I am agreeing to this websites Community Rules and Legal Term CAPTCHA This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
