Baby Makin’ Brownies
Servings Prep Time
24bite-sized brownies 15minutes
Cook Time
15minutes
Servings Prep Time
24bite-sized brownies 15minutes
Cook Time
15minutes
Ingredients
Optional Toppings:
Instructions
  1. Preheat oven to 325oF and lightly grease a 24-slot mini-muffin tin.
  2. Rinse and thoroughly drain your adzuki beans (whether pre-cooked according to package instructions or from a can).
  3. Combine ground flaxseed with water in the bowl of the food processor and let sit for 3 minutes.
  4. Add remaining ingredients and puree for about 3 minutes, or until smooth. You may want to scrape down the sides of the bowl to ensure all the ingredients mix well. The batter should be quite thick, but not dry.
  5. Evenly divide the batter into the muffin tin and smooth the tops as needed.
  6. Optional: Sprinkle with desired toppings.
  7. Bake for 12-15 minutes until the tops are dry and the edges pull away from the sides.
  8. Remove from the oven and let cool for 10-15 minutes before removing from tin. You can use a butter knife to loosen any stuck edges, carefully remove the brownie bites from the muffin pan, and place them on a wire rack to cool completely.
  9. Brownie bites keep in an airtight container refrigerated for 4-5 days. They freeze well too (if there are any left), so you can enjoy them when you feel the need! They taste even more truffle-like when frozen!
Recipe Notes

Nut allergy? That’s okay – just omit the sprinkling of pecans on top

Want to frost cupcakes or brownies? Try out my Chocolate Avocado Whip for a simple, healthy and delicious alternative.