Black Bean Brownies

Name: Black Bean Brownies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 15-ounce can of black beans (425 g), drained and rinsed, see notes; 1 cup brown, cane or coconut sugar (180 g); 1/2 cup unsweetened cocoa powder (40 g); 1/4 cup coconut oil (4 tbsp or 65 ml), melted; 1 tsp vanilla extract, optional; 1 tsp baking powder; 1/4 tsp salt; 2 flax eggs; 2 tbsp vegan chocolate chips, optional

Preheat the oven to 350ºF or 180ºC.

Cook1 h 15 min
Total1 h 15 min
Serves2
LevelAdvanced

Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 15-ounce can of black beans (425 g), drained and rinsed, see notes
1 cup brown, cane or coconut sugar (180 g)
1/2 cup unsweetened cocoa powder (40 g)
1/4 cup coconut oil (4 tbsp or 65 ml), melted
1 tsp vanilla extract, optional
1 tsp baking powder
1/4 tsp salt
2 flax eggs
2 tbsp vegan chocolate chips, optional

Method

Preheat the oven to 350ºF or 180ºC.
Add all the ingredients except the vegan chocolate chips to a food processor or a powerful blender and blend until smooth.
Line an 8×8-inch (20×20 cm) square baking pan with some parchment paper or grease it with coconut oil.
Pour the batter into the pan, smoothing out the top evenly, and top with the chocolate chips.
Bake for 30-40 minutes (my brownies were ready in 35 minutes) and then remove from the oven and allow to cool in the pan for at least 15 minutes.
Transfer to a cooling rack and let them cool completely before slicing.
Eat them plain at room temperature or heat them up a little bit and serve with some vegan ice cream or coconut whipped cream.
Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. To defrost, keep them at room temperature until thaw or heat them up in the microwave and check them out every 15 seconds so they don’t get burnt.