Gooey, Fudgy Black Bean Brownies

Ingredients

• 1 15-oz can (425g) Black Beans, rinsed and drained
• 1/3 cup (35g) raw cacao powder ((can substitute with unsweetened cocoa powder))
• 1/4 cup (30g) oat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon coffee (finely ground or instant)
• 3 Tablespoons canola oil ((can substitute with any flavorless oil))
• 2 teaspoons vanilla extract
• 2/3 cup (160g) pure maple syrup
• 1/4 cup (60g) creamy nut butter ((your choice, can also use chocolate hazelnut spread as well))
• 3 large eggs
• 1/2 cup (60g) semisweet chocolate chips
• 1/4 cup (30g) semisweet chocolate chips

Instructions

1. 1

   Preheat oven to 350F/175C. Line a 8x8in or 9x9in pan with parchment paper.

2. 2

   Rinse and drain black beans.

3. 3

   In a large bowl, mix together all dry ingredients (cacao powder, oat flour, baking powder, salt, and coffee). Set aside.

4. 4

   In food processor, add oil, vanilla, maple syrup, and black beans. Puree until a nice, creamy bean paste is created (approximately 30-45 seconds). Add the bean paste to the dry ingredients bowl and stir well.

5. 5

   Add nut butter to the mixture and stir. Add eggs to the mixture and mix until well combined. Stir in 1/2 cup of chocolate chips.

6. 6

   Pour mixture into parchment-lined pan. Sprinkle the top with another 1/4 cup (or handful) of chocolate chips.

7. 7

   Bake for about 30-35 minutes or until the edges are cooked and the center only jiggles slightly when shaken. A toothpick inserted in the middle will still come out gooey.

8. 8

   Place brownie pan on a cooling rack for an hour and then refrigerate an additional 3 hours so brownies are completely cool before cutting and eating.