To celebrate the end of a year collecting pinto beans for Meatless Monday at our Unitarian Universalist Church of Davis, I turned our jar of beans representing meatless days into delicious brownies! I received rave reviews!

These pinto bean brownies are vegan, gluten free, and require just one bowl plus 10 minutes to mix and 25 minutes to cook! They are healthy, easy and delicious – the best kind of dessert. — Lynne Nittler

Source: Minimalist Baker
Serves: 12

• 1 15 oz. (425 g) can (~ 1 3/4 cups) pinto beans, well rinsed and drained
• 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
• 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
• 3/4 cup (72 g) Fair Trade cocoa powder
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
• 1 1/2 tsp baking powder
• Optional toppings: crush walnuts, pecans or semisweet Fair Trade chocolate chips

1. Preheat oven to 350 degrees F (176 C).
2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your pinto beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed – until smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fuggy, so don’t be concerned if they seem too moist – that’s the point.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer. They freeze well.

Nutrition Information for 1 brownie
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g