Name: Vegan Black Bean Brownies
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 2 tbsp flaxseed meal (heaping); 6 tbsp water; 1 can black beans (15-oz. (well rinsed and drained // 1 can yields ~ 1 3/4 cups)); 3 tbsp coconut oil (melted // or sub other oil of choice); 0.75 cup cocoa powder (the higher quality the better); 0.25 tsp sea salt; 1 tsp pure vanilla extract; 0.5 cup organic cane sugar (heaping (slightly ground or pulsed in a food processor or coffee grinder for refined texture)); 1.5 tsp baking powder; null to_garnish Crushed walnuts; null to_garnish Pecans; null to_garnish Dairy-free semisweet chocolate chips

Instructions

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1

Preheat oven to 176°C (350°F).
2

Lightly grease a 12-slot standard size muffin pan. Ensure black beans (1 can) are rinsed and thoroughly drained.
3

Prepare flax egg by combining flaxseed meal (2 tbsp) and water (6 tbsp) in a food processor. Pulse a couple times, then let rest for a few minutes.
4

Add remaining ingredients (excluding [crushed walnuts] or other toppings) and puree for about minutes (3), scraping down sides as needed, until smooth.
5

If the batter is too thick, add water (1 tbsp) or water (2 tbsp) and pulse again until it's slightly less thick than chocolate frosting, but not runny.
6

Evenly distribute the batter into the muffin tin and smooth the tops.
7

Optional: Sprinkle with [crushed walnuts], [pecans] or [dairy-free semisweet chocolate chips].
8

Bake for minutes (20) to minutes (26) until the tops are dry and edges pull away from the sides (mine took about minutes (25)).
9

Remove from oven and cool for minutes (30) before gently removing with a fork. The insides are meant to be very fudgy.
10

Store in an airtight container for up to a few days. Refrigerate for longer storage.