As an executive director of human resources for Aetna in Hartford, Connecticut, Tanya Taupier helps manage the company’s human capital requirements. As a mother, Tanya Taupier works hard to provide her children with healthful, organic, gluten-free meals and treats.
These black bean brownies from Dana at the Minimalist Baker blog are vegan, gluten-free, and full of protein. Even better, they are delicious and nearly impossible to make incorrectly.
1. Prepare two flax “eggs” by combining 2 tablespoons of flaxseed and 6 tablespoons of water. Mix until the “eggs” are sticky.
2. Drain and rinse a 15-ounce can of organic black beans. Pour the flax eggs and black beans into a large mixing bowl. Add 3 tablespoons of melted coconut oil, 1/4 teaspoon of sea salt, and 1 teaspoon of vanilla.
3. Add 1 1/2 teaspoons of baking powder, 1/2 cup of your favorite organic sugar, and 3/4 cup of high-quality cocoa powder.
4. Using a food processor or hand mixer, combine the ingredients for several minutes or until the batter is smooth. If the batter is too thick, add water until it is slightly thinner than chocolate frosting.
5. Spoon the batter into a greased muffin tin, filling each cup about 2/3 full. Sprinkle chocolate chips, crushed walnuts, or your favorite topping over the batter.
6. Bake the brownies for 20-26 minutes at 350 degrees Fahrenheit. Allow them to firm and cool before you serve.