Sunday Recipe Makeover: Black Bean Brownies

Ingredients

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder (10g)
• 1/2 cup quick oats (40g)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
• pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 2/3 cup chocolate chips (115-140g)

Makes 9-12 brownies

Directions

Preheat oven to 350 F.

Combine all ingredients except the chocolate chips in a food processor, and blend until completely smooth. It is important that you take the time to blend the mixture really well so that when they bake, the texture is right. If you don’t have a food processor, you can use a however we find the texture and taste are much better in a food processor.

Then stir in the chips with a spatula and then pour into a greased 8×8 pan. You can sprinkle a few more chocolate chips on top if you want or even nuts. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. You can also place them in the fridge overnight and they will become more firm.