Foody Friday: Whole Foods Chocolate Brownie Cupcakes


I haven’t made these since we moved to Guatemala (I don’t have an oven or blender), but back in the States, I would make these for special occasions like birthdays or sometimes just for fun. These are yummy flour-less brownies.

2 cans black beans, drained and thoroughly rinsed

1/2 t salt

1 1/2 T vanilla

6 eggs

9 T coconut oil, melted

3/4 c cocoa powder

1 1/2 c honey   (OR 6 tsp of liquid stevia: WARNING: I have never tried this. The honey adds moisture so you might need to add more coconut oil? I don’t know)

1 1/2 tsp mint extract (optional for minty flavor)


Dump it all in blender; preferably a vitamix, blend. (If you have just a regular blender it will still work just blend longer.) Put in cupcake holders.

Bake at 350 for 15-20 min OR until fork is no longer sticky when you test it.

You can play around with the flavor. Add less honey if you like more of a dark chocolate taste or more honey for something sweeter. Adding mint is amazing. The texture of these will not be like cupcakes but rather a fudgey brownie. I like keeping them in the fridge and eating them cold too. I would recommend making only a half batch first.



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